Create your cookbook!

Your chickenburritobowl is ready to serve. Cook the rice and make the chicken marinade. Your bowl is ready to serve

Then add some sautéed bell peppers on the chicken Decorate your lettuce wrap with tangy pico de gallo and your chickenlettuce wrap is ready to serve

Trim the fat from the chicken thighs and wash them with cold water Drizzle some lemon juice on the chicken thighs Heat non stick skillet and fry the chicken on medium to high heat

Make a big bowl of guacamole Then take a big burrito size tortilla and take a cup of guacamole Spread the guacamole as a first layer on top of the tortilla As a second layer add your favorite tomato salsa on the tortilla

Grate the cauliflower fine and put it in a bowl In the microwave for 4 minutes (stir after 2 minutes) or let cauliflower steam for 5 minutes Pre-heat the oven at 400℉ / 200℃ Put the cauliflower in a kitchen towel and squeeze out all of the moisture. Transfer the cauliflower into a bowl and stir through thoroughly Whisk two eggs in a separate bowl Add about half of the egg mix to the cauliflower and stir Add the remainder of the eggs to the cauliflower and mix some more Put parchment paper on baking tin Shape the cauliflower into a tortilla using a spoon Bake in the oven for 20 minutes Remove from oven and let is cool slightly Heat a non stick pan to medium heat (no oil or butter required) Bake the cauliflowertortillas in the pan until nice and brown on both sides Serve immediately

OrzoRisottowithChorizo. Place the orzo and the chicken stock in a heavy based pan and bring to the boil