MY FAVORITE CELEBRATION MEALS

KATYA’S RECIPE BOOK

KATYA’S RECIPE BOOK PAGE 1

 MY FAVORITE CELEBRATION MEALS
KATYA’S RECIPE BOOK

INTRODUCTION
My Celebration Meals E-Book contains my four favorite recipes that allow me to eat my favorite foods,
to celebrate in a clean and healthy way! Each delicious recipe is really simple to make, with a heavy
focus on clean eating.

Remember, our bodies have been sculpted in the gym, but MADE in the kitchen. There is no reason
why you should go back to bad habits now when good food can taste good too! Celebration meals can
be healthy and delicious - they just take a little more forward planning, but believe me they’re worth it.

My recipes also contain nutritional information, which lists the calorie, carbohydrate, fat and protein
content for each serving. This will help keep you informed and familiar with nutrition and portion con-
trol - a very important aspect to maintaining the dream body that you have built over the last 8 weeks.

It’s also important to remember that the nutrition information provided is based on specific ingredients
I have used to develop the recipes! For the recipes that aren’t vegan, I’ve provided substitutions so
that you don’t have to miss out ;)

KATYA’S RECIPE BOOK PAGE 2

 MY FAVORITE CELEBRATION MEALS
KATYA’S RECIPE BOOK

CONTENTS
PAGE
4 HERBED LENTIL & BEETROOT SALAD WITH TOFU & SPICED SEEDS
5 BROWN RICE FENNEL AND LEMON RISOTTO
6 LOW CARB CHICKEN AND CHORIZO PAELLA
7 MUSSELS IN WHITE WINE SAUCE

KATYA’S RECIPE BOOK PAGE 3

 SERVES

• HERBED LENTIL & BEETROOT SALAD WITH TOFU & SPICED SEEDS •
PREP TIME 15
CALORIES 393 | FAT 27g | CARBS 23g | PROTEIN 13g COOK TIME 15

INGREDIENTS DIRECTIONS
1 Place the tofu slices in a shallow dish. Pour over the soy sauce
4 oz cooked green lentils
and marinate for 15 minutes. Place the sesame seeds in a shallow
6 oz cooked beet, sliced
plate, dip the tofu slices into it and then set aside.
2 cups fresh arugula
2 Heat 1 tbsp olive oil in a medium non stick pan over medium heat.
1 tbsp chopped fresh parsley Add the tofu slices and cook for 2 minutes per side. Remove from
1 tsp fresh thyme the pan and set aside.
1 tbsp pumpkin seeds 3 In a small bowl, place the sesame seeds and pumpkin seeds. Add
1 tbsp sunflower seeds the cayenne pepper and 1 tsp olive oil and mix to coat. Add the
1 tsp cayenne pepper seeds in a non stick pan and cook for 1 minute over medium heat.
2 tbsp sesame seeds Remove from the heat and set aside.
2 tbsp soy sauce 4 In a large bowl, mix the remaining olive oil and vinegar. Add the
4 oz fresh tofu, cut into ¼ inch thick slices beets, lentils, parsley, and thyme and mix to coat. Divide the
3 tbsp olive oil arugula between serving plates and top with the beet and lentils
1 ½ tsp red wine vinegar mixture. Sprinkle with seeds, top with tofu slices and serve.

KATYA’S RECIPE BOOK PAGE 4

 SERVES

• BROWN RICE FENNEL AND LEMON RISOTTO •

PREP TIME 5
CALORIES 396 | FAT 19g | CARBS 48g | PROTEIN 10g COOK TIME 30

INGREDIENTS DIRECTIONS
1 Bring a pot of salted water to the boil and add the brown rice.
½ cup brown rice Reduce heat, and simmer for 15 minutes. Drain and set aside.
1 fennel bulb 2 Trim the leaves from the fennel; set aside and chop remaining
½ medium onion fennel.
3 In a pan, heat the olive oil over medium heat. Add the onion and
2 garlic cloves, minced
fennel and cook for 5 minutes (or until softened). Add the garlic
1 tsp dried thyme and cook for 30 seconds. Add the rice and stir for 1 minute, or
½ tbsp lemon zest until rice is well coated. Add the thyme and mix.
2 tbsp olive oil 4 Gradually add the broth ½ cup at a time, stirring continuously, for
1 ¾ cups vegetable broth 25–30 minutes or until absorbed and the rice is tender.
5 Add the lemon zest and cheese and season to taste with salt and
¼ cup grated vegan alternative for Parmesan cheese
black pepper. Mix to combine, sprinkle with fresh thyme leaves
1 tsp fresh thyme
and serve.
salt & black pepper to taste

KATYA’S RECIPE BOOK PAGE 5

 SERVES

• LOW CARB CHICKEN AND CHORIZO PAELLA •

PREP TIME 5
CALORIES 491 | FAT 28g | CARBS 18g | PROTEIN 44g COOK TIME 25

INGREDIENTS DIRECTIONS
3 oz chorizo sausage, sliced 1 Place the cauliflower florets in a food processor and pulse until it
6 oz chicken breast, cut into ½ inch cubes
resembles short-grain rice. Set aside.
4 oz peeled and deveined prawns
2 In a large pan, heat the olive oil. Add the chicken cubes and
4 cups cauliflower florets
½ medium onion, chopped chorizo and cook for 5 minutes, stirring occasionally to brown the
1 garlic clove, minced chicken on all sides. Remove from the pan and set aside.
½ medium red pepper, chopped 3 Add the onion and red pepper to a pan and cook for 5 minutes.
2 tbsp olive oil Add the garlic and cook for 30 seconds. Add the cauliflower rice,
2 cups chicken stock chicken, chorizo, prawns, smoked paprika and saffron and mix
¼ tsp smoked paprika until combined.
pinch of saffron
4 Add the chicken stock and simmer over medium heat for 20
2 tbsp fresh parsley, chopped
minutes, or until cauliflower is tender and most of the juices have
evaporated.
SUBSTITUTIONS 5 Season to taste with salt and black pepper, sprinkle with parsley
Replace chorizo, chicken breast, prawns and chicken stock with artichoke
and serve.
hearts, green beans, tofu and vegetable stock

KATYA’S RECIPE BOOK PAGE 6

 SERVES

• MUSSELS IN WHITE WINE SAUCE •

PREP TIME 10
CALORIES 507 | FAT 17g | CARBS 21g | PROTEIN 54g COOK TIME 5

INGREDIENTS DIRECTIONS
1 Heat 1 tablespoon of olive oil in a large skillet over medium high
2 pounds mussels, scrubbed and debearded heat. Add the onion and cook for 5 minutes. Add the garlic and
2 garlic cloves, minced chili and cook for 30 seconds more.
½ medium onion, chopped 2 Add the mussels and wine, sprinkle with fresh parsley and mix.
3 Cover, and cook over high heat, stirring occasionally, until mussels
½ small chili, deseeded and chopped
open. After 5 minutes, discard unopened mussels.
1 tbsp parsley, chopped 4 Transfer the mussels to a serving bowl and serve immediately
½ cup white wine with lemon wedges.
1 tbsp olive oil

SUBSTITUTION
Replace mussels with tofu, kale and cherry tomatoes

KATYA’S RECIPE BOOK PAGE 7