[caption id="attachment_11736" align="alignnone" width="848"] Serves 4[/caption] Ingredients 1 bunch of kale 200 g brown rice with lentils 1 gem squash or squash of choice 2 chicken breasts 1 tbsp light margarine Lemon juice Salt and pepper Cayenne pepper 1 tsp honey Spray and Cook non-stick spray Boiled water 1/4 cup pecans Directions Rice Boil rice and lentils in salt water until cooked. Gem Squash Cut gem squash into 2 halves, boil in salted water until soft. Margarine may be added into gem squash halves. Dice the inside of the squash and scoop out of skin. Set aside. Chicken Spray pan with Spray and Cook. Add chicken, water, lemon juice, salt, pepper and cayenne pepper to pan. Cook chicken till soft. Cut into strips. Kale Rinse kale and pat dry with paper towel. Rough chop into bite sized pieces Add tablespoon of oil to non stick pan

Sweet Potato and Apple Soup (Makes 6 servings) Nothing beats a homemade soup to satisfy your midday hunger! Ingredients 2 tsp medium curry powder 3 tbsp olive oil 2 onions grated 1 apple, peeled cored and grated 3 garlic cloves, crushed 6 tbsp pack coriander, stalks chopped thumb-size piece fresh root ginger 4 1/4 cups vegetable stock 2 sweet potatoes 1/2 cup red lentils 1 1/4 cup coconut milk juice 1 lime In a large saucepan, add curry and toast over a medium heat for 2 mins. Add olive oil and stir while letting it sizzle in the pan. Add onions, apple, garlic, coriander stalks and ginger. Gently cook for 5 mins, stirring every so often. Meanwhile, peel, then grate the sweet potatoes. Add to pot with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the