Ingredients:

1/2 Green Capsicum

1/2 Red Capsicum

1/2 Yellow Capsicum

4 Shoots of Chopped Spring Onion (Including the leaves)

500g Elbow Macaroni (Or another pasta of your choice)

510ml Mayonnaise

4tbsp Dijon Mustard

2 Large Chicken Breast

Peanut Oil

Utensils:

Large Pot

Colander

Flying Pan

2 Knifes (One for the Chicken and one for the Veggies)

1 Wooden Chopping Board (For the Veggies)

1 Plastic Chopping Board (For the Chicken)

1 Large stirring Spoon (for the chicken)

Note: It is good to use plastic utensils for raw meat

Step 1:

Cook the Pasta:

Bring the 500g of pasta and 9 cups of water to the boil. Then simmer until the pasta is cooked to your liking.

Once the pasta is cooked; drain and place it in the fridge to cool.

Step 2:

Chop and Cook the Chicken:

Chop up the chicken into small cubes. Cook the chicken in a frying pan, and add a splash of Dijon Mustard for flavor. Cook the chicken until it is a light brown in color, but do not cook it until it is beginning to crisp.

Once the chicken is cooked; Place it in the fridge to cool.

Chop the Veggies:

Firstly give the vegetables a good wash!

Then dice the capsicum and chop up the spring onions. (you may chop the veggies chunky or fine, whichever you prefer, this will not affect the finished product)

Step 3:

Mix it up:

Now simply place all of the ingredients into a large bowl or pot, and mix until all ingredients are covered in a thin layer of sauce.

Welldone, your Creamy Chicken Pasta Salad is now ready to serve.

Ingredients:

1/2 Green Capsicum

1/2 Red Capsicum

1/2 Yellow Capsicum

4 Shoots of Chopped Spring Onion (Including the leaves)

500g Elbow Macaroni (Or another pasta of your choice)

510ml Mayonnaise

4tbsp Dijon Mustard

8 Large eggs

Peanut Oil

Utensils:

Large Pot

Colander

Flying Pan

1 Knife

1 Wooden Chopping Board

Step 1:

Cook the Pasta:

Bring the 500g of pasta and 9 cups of water to the boil. Then simmer until the pasta is cooked to your liking.

Once the pasta is cooked; drain and place it in the fridge to cool.

Step 2:

Hard Boil the Eggs:

Hard boil the eggs, then place them in the fridge to cool.

Once the eggs are cool, remove the egg shell and dice into small chunks.

Chop the Veggies:

Firstly give the vegetables a good wash!

Then dice the capsicum and chop up the spring onions. (you may chop the veggies chunky or fine, whichever you prefer, this will not affect the finished product)

Step 3:

Mix it up:

Now simply place all of the ingredients into a large bowl or pot, and mix until all ingredients are covered in a thin layer of sauce.

Welldone, your Creamy Pasta Salad with Egg is now ready to serve.

Ingredients:

2 Carrots

1 1/2 Red Onions

3 Bunches of Buk Choy

Vegetable Stock

3 tspns Fresh Chili Paste (In a jar)

3 Medium Cloves of Garlic

2 Cup Full’s of Snow Peas

1 Capsicum

2 Tofu Blocks

1 Cup of Arborio Rice

Peanut Oil

Utensils:

1 Frying Pan

2 Saucepans

1 Wooden Spoon

Step 1:

Marinade the Tofu:

Crush the cloves of garlic, and mix them with a 4 table spoons of oil and 2 teaspoons of freshly chopped chili.

Cut the tofu into strips and place them into a bowl. Pour in the marinade and with your hands, move the tofu around, covering it with thin layer of the marinade. Once the tofu has been covered, cover the bowl with glad wrap and place it in the fridge for 1 hour.

After 1 hour, pour in the vegetable stock until it covers the tofu, then cover it again with the glad wrap, and place it in the fridge for another hour.

Step 2:

Chop the Veggies:

Firstly give the vegetables a good wash!

Then chop up the onion (fairly roughly, not too fine). Slice the capsicum and carrot into small strips. Cut up the buk choy leaves into thick strips. Chop off the ends of the snowpeas, and your veggies are ready to go.

Step 3:

Cook the Rice:

We use the absorption method the majority of the time, which I would have to say is the easiest way to cook rice.

Bring to the boil 1 cup of rice and 1 ½ cups of water.

Note: The absorption method runs on a 1 ½ cups of water to every cup or rice rule.

When the water begins to boil, leave it to simmer for approximately 20mins. (Or until the rice is light and fluffy, and no water remains in the pot)

Step 4:

Start your Veggies:

Note: Make sure you keep the stir fry moving at all times, hence the name.

Make sure the fry pan is hot. Splash some oil on the pan and chuck in the onion. Once the onion is beginning to lose its colour and become clear (after about 4 minutes of cooking depending on the temperature), toss in the carrot. After this point, veggies should be added approximately every 3 minutes in this order: Capsicum, Buk Choy, Snow Peas. Pour some juice from the tofu over the veggies before serving.

Tip: Add the snow peas right at the end before serving, this will warm them, but keep them nice and crunchy.

Cook the Tofu:

After the you have thrown in the Capsicum, pour the tofu and the marinade into a pot and turn the heat on to about half way.

Note: This is when the tofu will absorb the majority of the flavor.

Ingredients:

2 Carrots

1 1/2 Red Onions

3 Bunches of Buk Choy

Vegetable Stock

3 tspns Fresh Chili Paste (In a jar)

3 Medium Cloves of Garlic

2 Cup Full’s of Snow Peas

1 Capsicum

4 Small Chicken Breasts

1 Cup of Arborio Rice

Peanut Oil

Utensils:

1 Frying Pan

2 Saucepans

1 Wooden Spoon

1 Large stirring Spoon (for the chicken)

Note: It is good to use plastic utensils for raw meat

Step 1:

Marinade the Chicken:

Crush the cloves of garlic, and mix them with a 4 table spoons of oil and 2 teaspoons of freshly chopped chili.

Cut the Chicken into strips and place them into a bowl. Pour in the marinade and with your hands, move the chicken around, covering it with thin layer of the marinade. Once the chicken has been covered, cover the bowl with glad wrap and place it in the fridge for 1 hour.

After 1 hour, pour in the vegetable stock until it covers the chicken, then cover it again with the glad wrap, and place it in the fridge for another hour.

Step 2:

Chop the Veggies:

Firstly give the vegetables a good wash!

Then chop up the onion (fairly roughly, not too fine). Slice the capsicum and carrot into small strips. Cut up the buk choy leaves into thick strips. Chop off the ends of the snowpeas, and your veggies are ready to go.

Step 3:

Cook the Rice:

We use the absorption method the majority of the time, which I would have to say is the easiest way to cook rice.

Bring to the boil 1 cup of rice and 1 ½ cups of water.

Note: The absorption method runs on a 1 ½ cups of water to every cup or rice rule.

When the water begins to boil, leave it to simmer for approximately 20mins. (Or until the rice is light and fluffy, and no water remains in the pot)

Step 4:

Cook the Chicken:

After the rice has been on for 10 minutes, pour the chicken and the marinade into a pot and turn the heat on to about half way.

Start your Veggies:

Note: Make sure you keep the stir fry moving at all times, hence the name.

Make sure the fry pan is hot. Splash some oil on the pan and chuck in the onion. Once the onion is beginning to lose its colour and become clear (after about 4 minutes of cooking depending on the temperature), toss in the carrot. After this point, veggies should be added approximately every 3 minutes in this order: Capsicum, Buk Choy, Snow Peas. Pour some juice from the chicken over the veggies before serving.

Tip: Add the snow peas right at the end before serving, this will warm them, but keep them nice and crunchy.

Hey Peeps,

Tehillah here, I’d just like to welcome you to the vegetarian section of iLifestyle Club.

In this section you will be able to learn many vegetarian recipes, some of which will be simply vegetarian versions of well known recipes that contain meat or other animal products.

I myself have been vegetarian since February 2006, an accomplishment I’m proud of; as when I first began, I was unsure of how long it would actually last.

As a vegetarian, I know that it can be extremely tricky to buy food and be confident that what I’m eating is free of animal products, as many ingredient labels on packaging hide these animal products behind long and often confusing names. For this reason, in the following weeks and months, I will also post up a list of names on ingredient labels that should be avoided and tips on how to conveniently avoid them.

These days more and more people around the world are taking up a vegetarian diet, so for all you fellow vegetarians out there, I hope you find this section of our website helpful and informative.

Keep in mind that neither I nor Josh have a great deal of cooking experience to speak of (very little, basically none) so we are bound to make some small mistakes now and then, and it’s times like these that we will need your honest feedback. I like the idea that, here at iLifestyle Club, we are learning with you and not simply putting information in front of you for you to teach yourselves. If you like the idea of learning WITH your teachers, discovering and sharing countless recipes for all occasions, meeting lots of people with the same interests as you and just having fun and a few laughs along the way; you are most definitely in the right place.

Remember to check out our forums. Our forums are simply a place for you to interact with other iLifestyle Club members; share your ideas, recipes, cooking tips, and simply to have a good time. We hope to have them set up for you soon, so hang around and get posting.

Remember, if you have any questions, you can contact either Myself or Josh and we will get back to you as soon as possible.

Looking forward to getting to know you guys.
Till next time,

Tehillah

P.S. Having trouble figuring out my name? It’s ok, you’re not alone, a lot of people do at first. What I’ve found works best when explaining how to pronounce my name to other people is telling them to say the
word ‘tequila’ then to switch the ‘Q’ with a ‘H’ and you’re there. If that’s not enough, I’m even going to risk humiliating myself by actually sounding my name out for you so after this, there’s no more excuse for not knowing my name: TEH - HEEL - UH.

Hey Guys,

Welcome to the cooking section of iLifestyleClub. Each week, we will post up a new recipe. Whether it be a starter, main, dessert or drink; we will always be helping to increase your skill in the culinary arts. You don’t have to be a world class chef to whip up a good meal, as we certainly are not. As you will see in the coming weeks, we are learning just as much as you are.

We hope to have our first recipe posted on the site for you guys by Friday the 18th of July; giving you the whole weekend to perfect the recipe yourselves. After that, the recipes will be posted weekly, on every Friday.

Hopefully by February 2009, we will have published our own cooking ebook. This book will contain recipes posted by us on our site, as well as the recipes you post on the Member’s Forum. This will give you a chance to share with other members some of your favorite recipes and cooking tips, which may make it into our first cooking ebook.

Thanks guys, can’t wait to see what recipes you post.

Your cooking team,
Josh and Tehillah

Hey guys,

Josh here, this part of the site will be dedicated to meat recipes. The weekly recipe will be posted here and will contain a link to the Vegetarian version of the recipe for all of you Vegetarians out there.

I would love to hear any tips you have for us, as this is meant to be a learning experience for both yourselves and us. So if you would like a direct email link to Tehillah and I, you can email either Myself or Tehillah and we will get back to you as soon as we can.

Hope you all enjoy this part of the site, remember the first recipe will be posted on Friday the 18th of July.

Till my next post,
Josh