04/12/18

Baked pineapple

Baked pineapple

Baked pineapple

Ingredients

  • Pineapple
  • Cinnamon
  • +/- honey (maple syrup if Low FODMAP)

Instructions

  1. Lay the pineapple slices or cubes onto a baking tray.
  2. Sprinkle with cinnamon (+/- add some honey or maple syrup)
  3. Bake at 200 degrees for 20-30 minutes! (Flip them half way if you remember!)

04/12/18

Prawny Pasta

Prawny Pasta

Prawny Pasta

Ingredients

  • 2 tbsp of garlic infused oil
  • 200g packet of asparagus (green beans if Low FODMAP)
  • 200g cherry tomatoes
  • 200g packet of prawns
  • 20g parmesan
  • 150 g pasta (maize or rice if following Low FODMAP)

Instructions

  1. Get the saucepan of boiling water ready to cook your pasta. Add the pasta with a 1/2 tsp salt. Fresh pasta is very quick to cook so for speed, use this!
  2. Add the garlic infused oil to the pan (can use fresh garlic and oil if you'd prefer!). When the pan is hot, add the prawns. They're super quick to cook.
  3. When you flip the prawns, add the asparagus and cherry tomatoes (also super quick to cook).
  4. Drain the pasta. Then mix it in with your prawns, asparagus + tomatoes.
  5. Season and then serve in bowls with some parmesan on top.

04/10/18

Hall-ooo-me

Hall-ooo-mee

Hall-ooo-mee

Ingredients

  • 1 wholegrain seeded pita or english muffin
  • 2 tsp pesto
  • spray oil
  • 1 thick or 2 thin slices of haloumi
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 large flat mushroom

Instructions

  1. Using the spray oil, fry or bake the peppers and mushroom. They take longer that the cheese so do them first.
  2. Again, using the spray oil, coat a griddle pan (or frying pan) with oil and fry up the halloumi slices.
  3. While the halloumi is cooking, toast the pita or muffin. When toasted, smear on some pesto (1 tsp on either side of the pita/ bun).
  4. The halloumi should be nearly done, so layer up the peppers on either side of the pita or bun. The mushrooms is quite juice so needs to go between the pepper and the halloumi!)
  5. Add in the halloumi - eat and enjoy!

04/10/18

A date with PB

A date with PB

A date with PB

Ingredients

  • 2 dates
  • 2 tsp of peanut or almond butter
  • +/- cocoa powder, cinnamon, mixed spice or ginger
  • ** if you don't like peanut butter or want to try something new, try goat's cheese or a walnut stuffed inside the date (deeee-lish)

Instructions

  1. Take the seed out of the date.
  2. Spoon in a tsp of peanut butter
  3. Sprinkle with cinnamon or cocoa if you fancy it!

04/10/18

Chicken & broccoli bake

Chicken & broccoli bake

Chicken & broccoli bake

Ingredients

  • 1 tablespoon of rapeseed oil
  • 1 medium onion
  • 1 packet of mushrooms
  • 4 medium chicken breasts, cubed
  • 1 head of broccoli, florets removed from stalk
  • 1 pot of good quality chicken soup
  • 4 cloves of garlic, crushed
  • 150ml milk
  • 50g of wholegrain breadcrumbs

Instructions

  1. Pre-heat the oven to 220°C.
  2. Heat the oil in the saucepan. Add the onions and mushrooms. Once the onions and mushrooms are soft, add the chicken pieces and cook for about 10 minutes
  3. While the chicken is cooking, steam the broccoli (plate in a microwave friendly dish with a drop of water. Place the lid of the dish and cook for 3 to 4 minutes)
  4. Mix the milk, soup and garlic together in a jug.
  5. Put the cooked chicken pieces, onion, mushrooms and broccoli into an overproof dish.
  6. Pour in the soup mixture and cover with the breadcrumbs or oats.
  7. Cook in the oven for 30 minutes. Lovely with mash potato or quinoa.

04/10/18

Cottage cheese pancakes

Cottage cheese pancakes

Cottage cheese pancakes

Ingredients

  • Heat up a large frying pan.
  • Blend the oats, cottage cheese, vanilla extract and eggs together in a blender. Then add in the blueberries.
  • When the pan is hot, add a little oil, and then fry up the batter. Pour on small amounts at a time. When you see bubbles or the top of the pancake drying out, flip it!

Instructions

  1. 1/2 cup cottage cheese
  2. 1/2 cup oats
  3. 3 eggs
  4. Vanilla extract - 1/2 tsp
  5. 1 punnet blueberries

04/10/18

Turmeric Latte

Turmeric Latte

Turmeric Latte

Ingredients

  • 350ml milk (Lactofree milk if Low FODMAP, soya milk for vegan protein-containing option)
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp vanilla extract
  • 1 tsp maple syrup (Low FODMAP) or honey

Instructions

  1. Put all the ingredients in a saucepan, stirring constantly over a gentle heat until warm.

04/10/18

Quick chicken curry

Quick chicken curry

Ingredients

  • 1 tin of coconut milk
  • 1 small tin of bamboo shoots
  • 1 small tin of water chestnuts
  • 1 tin butter beans
  • 1 jar of thai paste
  • No chop veg e.g. 1 packet of babycorn, 1 packet of mangetout/ sugar snap/ green beans
  • 1 packet of prawns (about 200 grams)

Instructions

  1. Add the coconut milk and thai paste to a saucepan.
  2. Heat it up. When piping hot, add the tinned water chestnuts, butter beans and bamboo shoots.
  3. Next add in the no chop veg and simmer for a couple of minutes.
  4. Finally add in the prawns and cook for about 2-3 minutes before serving.
  5. Serve in a bowl without rice, if opting for a lower carb meal.

04/10/18

Baked eggs in tomato cups!

Baked eggs in tomato cups

Baked eggs in tomato cups

Ingredients

  • 2 large tomatoes,
  • salt,
  • pepper,
  • oil (spray works best),
  • eggs

Instructions

  1. Preheat the oven to 200 degrees celsius.
  2. Slice the top off your tomatoes. With a spoon scoop out the inside (best eat this and not waste it!!)
  3. Place the tomatoes on a baking tray. Spray with oil and season with a little salt and pepper. (Also lovely with a little thyme, rosemary and garlic).
  4. Bake these for about 30 minutes. (If food prepping, cool, place into an airtight container and store in the fridge until required)
  5. Crack an egg into each tomato. Bake for approx 8 minutes so that the eggs goes firm. Then eat!

04/10/18

Vegan wrap

Vegan wrap

Vegan wrap

Ingredients

  • 2 large tomatoes, chopped
  • 1/2 small onion, chop it finely
  • +/- chilli (1/2 chilli if you like heat!)
  • 1 handful fresh coriander, chop it up into small pieces
  • 1 tbsp olive oil
  • 1/2 lemon - juiced
  • 1 clove of garlic, crushed
  • 1/2 small onion, chopped
  • 1 small red chilli pepper, fine chopped
  • 1 teaspoon cumin
  • 1 tbsp oil
  • 1 tin of black beans, drain them and rinse!
  • 3 wholegrain seeded wraps
  • 1 avocado - peel, de-stone and slice!

Instructions

  1. First make the salsa by chopping everything up and mixing it together (tomatoes, onion, chilli, coriander, olive oil and lemon juice)
  2. For the black beans: Heat a frying pan up. Add in the oil, garlic, onion, chilli and cumin and cook for a few minutes.
  3. While that is cooking, place a wholegrain seeded wrap on each plate. When the bean mixture is hot, spoon on some beans to your wrap, add some homemade salsa and avocado.
  4. A woman might eat one for a dinner, but an exercising lady or man might eat 2!
  5. Roll it up and eat!