11/29/16

Coconutty Lamb Curry

Coconutty Lamb Curry

Coconutty Lamb Curry

Instructions

  • Step 1: Put the coriander, cardamom and cumin seeds in the non-stick saucepan with the 4 cloves. Give them 1-2 minutes over a medium heat. Remove them and place them into a pestle and mortar. Grind until a powder.
  • Step 2: Add the rapeseed oil and onions to the saucepan. Cook till soft.
  • Step 3: Add in the lamb and sear on a high heat.
  • Step 4: Bring down the hear and add the ground spices as well as the turmeric, crushed garlic, grated ginger and chopped chilli.
  • Step 5: Next pour in the water, stock cube and tin coconut milk. Stir well.
  • Either place in the slow cook overnight or once boiled, bring down the heat and simmer for 1.5 hours. Ideally make the curry one night for the next night as it gives the flavour time to develop.
  • Step 6: The next day bring the curry to the boil and then simmer. Add in the chopped carrot and sweet potato. Cook for about 15 minutes with the lid off.
  • Step 7: Start to cook your rice. Add the red pepper (sliced) to the curry.
  • Step 8: When all done, season with salt and pepper. Finished with some fresh coriander.

Ingredients

  1. 2 heaped tsp coriander seeds
  2. 2 heaped tsp cumin seeds
  3. 10 carardom seeds, seeds removed and used
  4. 5 cloves
  5. 1 tbsp rapeseed oil
  6. 800g lean lamb chunks
  7. 2 onions
  8. 4 cloves garlic, crushed
  9. 2 heaped tsp tumeric
  10. 2 inches ginger, grated
  11. 1 chilli, chopped
  12. 1 tin coconut milk
  13. 150ml hot water
  14. 1 stock cube
  15. 4 large carrots, cut into small cubes
  16. 1 sweet potato, cut into small cubes
  17. 1 red pepper, sliced
  18. Salt and pepper
  19. Fresh coriander

09/8/16

Lentil Granola

Lentil Granola

Lentil Granola

Instructions

  • Preheat oven to 150 degrees C.
  • Add the lentils into a pot of boiling water. Cook for 5 minutes. They go a little see-through. Drain and spread out on a tray to cool. You'll need to wait a while before the next step.
  • Combine the honey, coconut oil and cinnamon in pot and put on a low heat. When melted together, take off the heat and stir in the cooled lentils.
  • Spread the mixture out onto two baking trays lined with cooking parchment and cook for 15 minutes.
  • Add the chopped almonds, stir well and continue cooking. You need to stir them every every 15 mins, for about 1 - 1½ hours, until they turn brown and crispy. I know... effort but worth it.
  • Add the coconut, flaked almonds and seeds and cook for a final 5 minutes.
  • When cooled, store in an airtight container.

Ingredients

  1. 1½ cups dried red lentils
  2. ½ cup honey
  3. 2 tsp coconut oil
  4. 3 tsp ground cinnamon
  5. 1 cup almonds, chopped
  6. ⅓ cup desiccated coconut
  7. ⅓ cup pumpkin seeds
  8. ⅓ cup flaked almonds
  9. 2 tsp linseeds / flaxseeds
  10. 2 tsp ground chia seeds
  11. ½ cup raisins

09/8/16

Chorizo & butter bean stew

Chorizo and butter bean stew

Chorizo and butter bean stew

Instructions

  • 2 spicy chorizo sausages fried with 10 garlic cloves.
  • Then add 1 onion chopped. Cooked till softened.
  • Then add 350ml of red wine and reduce.
  • Then add 4 tins butter beans and 4 tins of chopped tomatoes. Lash in 2 tbsp of thyme. Cook for 15min. Add in some parsley.
  • Not saying it's super healthy but I am telling you that it's insanely tasty.

Ingredients

  1. 2 spicy chorizo sausages
  2. 10 garlic cloves.
  3. 1 onion
  4. 350ml of red wine
  5. 4 tins butter beans
  6. 4 tins of chopped tomatoes
  7. 2 tbsp of thyme
  8. parsley.

09/8/16

Compote

Compote

Compote

Instructions

  • Step 1: Place 1 bag of mixed berries into a saucepan. Then pop in another bag of either blueberries or strawberries (they tend to go sweeter when you cook them!).
  • Step 2: Chop 2 sweet tasting apples such as a Pink Lady and put that into the pan too.
  • Step 3: Now add a drop of vanilla extract into the pot. Place on a low heat and cook gently for about an hour.
  • It makes your house smell divine too... always a bonus!
  • Eat with pancakes, yoghurt or on top of your overnight oats/ porridge.

Ingredients

  1. 1 bag mixed berries
  2. 1 bag blueberries/ strawberries
  3. vanilla extract

09/8/16

Egg Muffins

Auto Draft

Auto Draft

Instructions

  • Step 1: Preheat the oven to about 180-200 degrees and grease the muffin tin
  • Step 2: Add in your tasty fillings
  • Step 3: Pour in your egg mix (eggs whisked with a drop of milk). You'll need 6 large eggs or 8 small-medium)
  • Step 4: Cook for 15-20 mins, depending on your oven!

Ingredients

  1. Chopped veg of your choice (could use left overs too!)
  2. +/- salmon/ feta/ mozzarella
  3. 6 large eggs

09/8/16

Burgers

Burgers

Burgers

Instructions

  • To make burgers -
  • Mix a packet of beef with tomato puree, paprika, 2 cloves of garlic, 2 eggs, scallions and fresh coriander. Press into burger shapes and grill.
  • Served with a spinach salad to provide an extra iron boost!

Ingredients

  1. 1 packet of beef
  2. 2 tbsp tomato puree
  3. 2 tsp smoked paprika
  4. 2 cloves of garlic, crushed
  5. 2 eggs
  6. 1 scallions
  7. 1 handful fresh coriander

09/8/16

Baked eggs

Baked eggs

Baked eggs

Instructions

  • Step 1 : Place a bag of spinach into a colander. Pour water from a boiling kettle over it.
  • Step 2: Line an ovenproof dish with smoked salmon. Then squeeze the spinach and place onto the salmon.
  • Step 3: Crack eggs over the salmon. Season with black pepper.
  • Place the dish in the oven at about 170 degrees. Once the white of the egg is done, it's done! Takes about 10-15mins.

Ingredients

  1. Bag of spinach
  2. 2 eggs
  3. Packet of smoked salmon

09/8/16

Smoked salmon pate

Smoked Salmon Pate

Smoked Salmon Pate

Instructions

  • Smoked salmon pate is an ideal lunch -
  • Simply put a salmon fillet, 2 dessert spoons of greek yoghurt and some fresh dill into a blender. Blend until smooth. Keep the skin on the fish for some extra eye health nutrition!
  • Remember to include at least 2 portions of veg with lunch (2x80g)!
  • This lunch includes vitamin C for savage looking skin, vitamin D for your immune system, calcium for your bones, and omega 3 fats for a healthy brain!
  • Lovely with some salad plus/ minus a wholewheat seeded wrap/ pita!

Ingredients

  1. Smoked salmon fillet
  2. 2 dsp greek yoghurt
  3. Fresh dill

09/8/16

Raspberry & almond scones

Raspberry & almond scones

Raspberry & almond scones

Instructions

  • Very easy - just get a tub of low fat greek yoghurt (500g tub). Empty the yoghurt into a bowl. Now fill that tub twice with oats and empty the oats into the bowl each time (about 400g oats). Now add in 100g flaked almonds (they generally come in 100g bags), a few drops of almond extract, 1 tsp of salt and 2 tsp of baking soda. Mix well (you may need to add in a glug of milk if quite dry). Now fold in 1-2 packets of raspberries.
  • Roll the mixture into balls, place on a greased baking tray and bake for 10 minutes at 200 degrees and another 25 minutes at 170 degrees (time depends on your oven, ya know yourself!).

Ingredients

  1. 500g tub low fat greek yoghurt
  2. A large bag oats
  3. 100g flaked almonds
  4. Almond extract
  5. 1 tsp salt
  6. 2 tsp baking soda
  7. Little bit of milk

09/8/16

Sausage & Lentil stew

Sausage & Lentil stew

Sausage & Lentil stew

Instructions

  • (1 pot, quick to make, tasty, stores well and you can freeze it!)
  • Cook the rashers and sausages for a few minutes until browned. Scoop the sausages out onto a plate.
  • Add the onions, carrot and garlic to the rashers and cook till the onions are soft.
  • Add the sausages back to the pan and lob in the thyme, parsley, rosemary, lentils, stock and tomatoes. Bring to the boil and then lower the heat, cover and simmer for 45 minutes.
  • Serve with a garden salad
  • Serves 4-6

Ingredients

  1. 6 high meat (ideally free range) sausages
  2. 1 packet of high quality rashers (ask your local butchers!)
  3. 1 tbsp rapeseed oil
  4. 1 onion, roughly chopped
  5. 3 carrots, roughly chopped into small pieces
  6. 4 garlic cloves, crushed
  7. 1 tbsp rosemary
  8. 1 tbsp thyme
  9. 1 tbsp parsley
  10. 300g red lentils
  11. 1½ pints chicken stock
  12. 1 tin chopped tomatoes

09/8/16

Chicken in yoghurty, almondy, apple sauce!

Chicken in yoghurty, almondy, apple sauce!

Chicken in yoghurty,  almondy, apple sauce!

Instructions

  • Fry 1 onion with 2 bay leaves, 1/2 stick cinnamon and 4 cloves in 1 tbsp coconut oil for 3 to 4 mins.
  • Add 900g packet of chicken legs (remove the skin) and cook for another 3 to 4 mins.
  • Then lower the heat and add 1 tsp of each of the following: garam masala, chilli, crushed garlic, ginger paste.
  • Season with salt & pepper and add 3 dessert spoons of ground almonds. Continue to cook for about 3 mins.
  • Now add in 1/2 tub (large) natural yoghurt and 3 sliced apples as well as 1 tbsp fresh coriander.
  • Cook for a further 15 minutes (or place in your slow cooked on low for a few hours).
  • Serve with flaked almonds and some more fresh coriander.

Ingredients

  1. 1 onion
  2. 2 bay leaves
  3. 1/2 stick cinnamon
  4. 4 cloves
  5. 1 tbsp coconut oil
  6. 900g (large packet - doesn't have to be exact) chicken legs/thighs (remove skin)
  7. 1 tsp garam masala
  8. 1 tsp chilli
  9. 1 tsp ginger paste/ 1 inch ginger grated
  10. 2 cloves garlic, crushed
  11. 3 dessert spoons ground almond
  12. salt & pepper
  13. 3 apples sliced
  14. 1/2 large tub natural yoghurt
  15. Flaked almonds
  16. Fresh coriander
  17. (serve with couscous/ quinoa/ bulgur)

07/26/16

Not just for Paddy’s Day!

Green Pancake

Green Pancake

Instructions

  • Place the eggs and the spinach into a blender and whizz. Heat a pan and add 1-2 tsp of oil. Fry the batter on one side. Once it looks drier, flip. Place onto your plate and smear with pesto before adding the avocado and smoked salmon. Lots of essential healthy fats in this meal... enjoy!

Ingredients

  1. 1-2 tsp rapeseed oil
  2. Spinach - 2 handfuls
  3. Eggs - 2
  4. Smoked salmon - 2 slices
  5. Pesto - 2 tsp
  6. Avocado - 1/2

07/26/16

Banana Bread flavoured Overnight Oats

Banana Bread flavoured Overnight Oats

Banana Bread flavoured Overnight Oats

Instructions

  • Simply mix in a bowl or lunch box: ½ cup oats, ½ cup natural yoghurt, 1/2 cup milk with 1 chopped banana, 1 tsp honey, 1 handful of pecans, 2 tbsp chia seeds and a sprinkle of cinnamon.
  • Leave overnight in the fridge. Each cold the next day

Ingredients

  1. ½ cup oats,
  2. ½ cup natural yoghurt,
  3. ½ cup milk
  4. 1 chopped banana,
  5. 1 tsp honey,
  6. 1 handful of pecans,
  7. 2 tbsp chia seeds
  8. A sprinkle of cinnamon.

07/26/16

Raspberry & Coconut Overnight Oats

Raspberry & Coconut ‎Overnight‬ ‪oats‬

Raspberry & Coconut ‎Overnight‬ ‪oats‬

Instructions

  • Simply mix in a bowl or lunch box the oats, vanilla ‎yoghurt‬, ‎milk‬, desiccated coconut and raspberries.
  • Leave overnight in the fridge and eat cold the next day!

Ingredients

  1. ½ cup oats (40g)
  2. ½ cup vanilla ‪yoghurt‬ (small pot)
  3. ½ cup ‪milk‬ (125ml)
  4. 2 tbsp of desiccated coconut
  5. 2 handfuls of raspberries

07/26/16

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Instructions

  • Mix in a bowl or a lunch box (if taking your breakfast to work or school) the oats, vanilla yoghurt, milk, grated carrot, walnuts, sesame seeds, raisins and cinnamon.
  • Leave overnight in the fridge, and eat cold the next day!
  • Why not make a big enough batch for a couple of days?

Ingredients

  1. ½ cup oats (40g),
  2. ½ cup vanilla yoghurt (small pot),
  3. 1/2 cup milk (125ml)
  4. 1/2 (grated) carrot,
  5. 1 handful walnuts,
  6. 2 tbsp sesame seeds,
  7. 2 tbsp raisins
  8. 1 tsp cinnamon

07/26/16

Almond Scones

Almond Scones

Almond Scones

Instructions

  • Mix 1 tub of natural yoghurt with two tubs-worth of oats (simply fill up the empty pot twice). Then add in 2 tsp baking powder, 1 tsp salt, few drops of almond extract, and several large handfuls of flaked almonds. Mix well.
  • Roll into balls and place in a silicon baking tray (grease) and cook for about 15 mins at 200 degrees. Reduce to 170 degrees for further 30mins. If you knock the bottom and they sound hollow, they're done. If they don't sound hollow, turn them over and cook upside down for another 10mins.
  • ** could also add cherries or almonds to the recipe!

Ingredients

  1. 1 tub natural yoghurt
  2. 2 tubs-worth of oats
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. Almond extract
  6. Bag of flaked almonds

07/26/16

Chocolate & Peanut Energy Balls

Dark chocolate & cinnamon energy balls

Dark chocolate & cinnamon energy balls

Instructions

  • Add the chocolate and peanut butter to a saucepan. Melt and add the dry ingredients. Mix, roll into balls and refrigerate.

Ingredients

  1. 1/2 cup dark chocolate (over 70%),
  2. 1/2 cup peanut butter
  3. 1/2 cup whole golden linseeds
  4. 1 cup oats
  5. 1 cup flaked almonds
  6. 1 tsp vanilla
  7. 1 tsp of cinnamon

07/26/16

Ricotta on toast

Ricotta on toast

Ricotta on toast

Instructions

  • Toast your tasty bread e.g. porridge bread (see other recipe), layer with ricotta and berries and sprinkle with cinnamon. Couldn't be easier!

Ingredients

  1. Ricotta
  2. Berries
  3. Cinnamon
  4. Good quality bread

07/26/16

Porridge Cake

Porridge Cake Slices

Porridge Cake Slices

Instructions

  • Mix altogether and place in a greased dish.
  • Bake at 200°C for about 20 min, or until golden brown.
  • Total batch = 1125kcal and 60g protein (serves ~4 therefore 300kcal and 15g protein). To lower calories use skimmed milk and egg whites.
  • Eat with yoghurt and berries for a protein rich breakfast (20g) and about 350kcal.
  • I topped with blackberries & linseeds as well as cherries & ground almonds (used almond extract instead of vanilla).

Ingredients

  1. 2 cups oats (160g)
  2. 3/4 cup milk (180ml),
  3. 1 cup skimmed milk powder (70g),
  4. 2 eggs,
  5. 1 tsp baking powder,
  6. 1 tsp vanilla
  7. 2 tsp mixed spice.

07/20/16

Mediterranean Turkey!

Mediterranean style turkey

Mediterranean style turkey

Instructions

  • Add 1tbsp of rapeseed to a pan. Place on a high heat and fry the turkey breasts for 2-3 minutes on both sides. Set aside.
  • Next, fry the onion for a few minutes add then add the garlic, chilli and the red peppers. After a couple of minutes, add the passata and tomatoes, olives and dried herbs. Season with the salt, pepper and the honey (takes the edge off) and cook on a medium heat for 30 minutes.
  • Just before serving, stir through the spinach. At the last second, add the mozzarella.
  • Serve with some butter beans mash!
  • Enjoy!

Ingredients

  1. 4 turkey breasts
  2. 1 carton of passata (500ml)
  3. 1 tin plum tomatoes
  4. 2 red peppers, sliced
  5. 1 red onion, finely slices
  6. 3 cloves garlic, crushed
  7. 1 small chilli - diced
  8. 2 tsp mixed herbs, dried
  9. 1 tsp honey
  10. 1/2 bag of fresh spinach
  11. 150g black olives, pitted
  12. Salt and Pepper
  13. 1 tbsp rapeseed oil
  14. mozzarella light - 1 ball sliced

07/20/16

Prawn, pesto and courgetti

Prawn, pesto and courgetti

Prawn, pesto and courgetti

Instructions

  • Into a pan add pesto, then add your prawns and heat through. Then add your courgetti and mix together. Cook until hot! With a little salt, pepper and a sprinkle of Parmesan, you're laughing. Less than 4 min.
  • **If you don't have a spiraliser, use a peeler. Or many supermarkets now sell courgetti in a packet.

Ingredients

  1. 2 tbsp pesto
  2. 1 packet of prawns e.g. 100g
  3. 1 packet courgetti (1 courgette spiralised)
  4. Salt
  5. Pepper
  6. Parmesan

07/20/16

Very berry baked porridge

Very Berry Basked Porridge

Very Berry Basked Porridge

Instructions

  • Rub butter into an ovenproof dish.
  • Add oats, vanilla extract, 1/2 tsp cinnamon, 1/2 tsp mixed spice, 1 tbsp golden linseeds to the dish and then sprinkle on some frozen mixed berries.
  • Store in the fridge overnight.
  • In the morning add the‎ milk‬ and a few Brazil nuts.
  • Bake at 200 degrees for about 20 mins, until golden brown (a perfect time to go have your shower etc...).
  • Serve with Greek yoghurt!

Ingredients

  1. 50g oats
  2. 150ml milk
  3. 1 tbsp linseeds
  4. frozen berries
  5. 1/2 tsp cinnamon
  6. 1/2 tsp mixed spice
  7. 1 tsp butter
  8. +/- sweetener

07/20/16

Blueberry & Vanilla Baked porridge

Baked blueberry and vanilla porridge

Baked blueberry and vanilla porridge

Instructions

  • Smear the bottom of the dish with coconut oil so that it doesn't stick.
  • Sprinkle on your oats.
  • Add in some skimmed milk powder at this stage if you want to boost the protein content.
  • Add some vanilla extract to flavour it.
  • Sprinkle with some sunflower seeds and blueberries.
  • Now pour on the milk.
  • Bake at 200 degrees for about 20 min.
  • Serve with natural yoghurt and raspberries

Ingredients

  1. 50g oats
  2. 150ml milk
  3. Vanilla extract
  4. 4 tsp skimmed milk powder
  5. 2 handfuls blueberries
  6. 1 tbsp sunflower seeds
  7. Coconut oil

06/24/16

Pear, Blue Cheese & Walnut Salad Jar

Pear, Blue Cheese & Walnut Salad Jar

Pear, Blue Cheese & Walnut Salad Jar

Instructions

  • ‪Salad‬ jars - the clever new trend
  • By layering the ingredients the wet ingredients are kept away from the dry ones. The concept is deadly... your salad doesn't go limp and soggy!
  • For example: something like the following;
  • Step 1: Add olive oil & apple cider vinegar
  • Step 2: Add sliced pear
  • Step 3: Add pomegranate
  • Step 4: Add spinach
  • Step 5: Add walnuts
  • Step 5: Add a little blue cheese
  • They last a few days in the fridge! Couldn't be handier!

Ingredients

  1. Olive oil & apple cider vinegar
  2. Sliced pear
  3. Pomegranate
  4. Spinach
  5. Walnuts
  6. Little blue cheese

06/24/16

Guac

Guacamole

Guacamole

Instructions

  • Mix it altogether!

Ingredients

  1. 7 cherry tomatoes - quarter them
  2. ½ red chilli - finely diced
  3. Coriander, a handful - chop
  4. juice of 1/2 lime
  5. 1 Avocado = mash with a fork
  6. ¼ red onion, finely diced
  7. 1 garlic clove, crushed