timothy fitzpatrick

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All Healthy Recipes

Simple Dark Chocolate Vegan Truffle<p>These raw chocolate truffles are a lovely alternative to the usual candy truffles made with sugar and cream that …

Thai Prawns with spinach and red peppers 3 tbsp groundnut or sunflower oil 2 fat garlic cloves, sliced thinly 1 small red pepper, cored, deseeded and thinly sliced 200g pack raw peeled tiger prawns, defrosted and patted dry 2 tbsp soy sauce or Thai fish sauce 100g bag baby spinach leaves 1.Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain. 2.Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce. 3.Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

Three bean salad (vegi) Ingredients 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine 1/2 red onion, chopped fine 1 cup fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper Method 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary. 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Chipotle-Glazed Roast Chicken with Sweet Potatoes Makes: 6 servings Prep time: 15 minutes Cook time: 35 minutes Ingredients 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces 2 1/2 tablespoons olive oil 4 chipotle chilies in adobo sauce, minced 2 garlic cloves, minced 2 tablespoons honey 2 teaspoons cider vinegar 1 1/4 teaspoons salt, plus additional to taste 1 teaspoon cumin 1/2 teaspoon cinnamon 6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry Chopped cilantro, for garnish (optional) Directions 1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. 2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. 3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired. Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber

Stir fried Bail and chilli prawns Ingredients Serves: 4 500g large prawns salt, sugar and pepper to taste 6 fresh basil leaves, chopped 1 red chilli, cut in half lengthways and deseeded 1 clove garlic, minced 1 tbsp olive oil basil leaves, to garnish 1.Wash the prawns, remove shell & vein. Retain the tail. Pat dry. 2.Soak prawns in ice cold water & ice cubes with some salt for 1 hour. Drain. 3.Take half of the chilli and mince. Slice the other half into strips. 4.Marinate with salt, sugar, pepper, chopped basil, minced garlic & minced red chilli for 10 mins. 5.Heat 1 tbsp of olive oil. Stir fry prawns for 5 mins or till cooked. Mix in chilli strips. Mix well. 6.Garnish with some fresh sweet basil leaves. Serve with rice or noodles.