Here is a collection of all my recipes. Whenever I try out new dishes, I will edit this post and add the recipe here, along with any pictures.
Makes 10 good sized muffins
Forest Fruit Protein Pancake
You can also make this with summer fruit berries, fresh strawberries, raspberries, blueberries, etc.
Chocolate Protein Pancake
Peanut Butter Cups
Healthy Cookies
Makes 11 cookies
300g porridge oats
3 large egg whites
2 scoops flavoured whey protein
30g almond butter
Water if required
Pre heat oven to 180C/350F/gas mark 4.
Add all ingredients into a mixing bowl and mix thoroughly. If the mixture is too dry, add more water. If the mixture is too runny, add in some more oats.
Spoon the mixture onto a baking sheet and bake in the oven at 180 for 10 minutes.Leave to cool and store in an airtight container.
I made 11 large cookies with this mixture but you can make smaller ones if you want the mixture to go further.
These are a good snack and would be ideal pre/post gym. They can be classed as a "clean" snack and have no sugar added. I added in a couple of sprinkles of cinnamon to give a subtle flavour.They have a cakey texture inside and are very filling.
Chicken Skewers with Spicy Rice
Serves 2 people
For the Skewers:
300g skinless chicken breast
1 large courgette
1 large red onion
1 large red pepper
100g cherry tomatoes
Spices for marinating - I like to use Asda's Tikka Spice Blend
2 tbsp extra virgin olive oil
For the Spicy Rice:
100g brown rice
1 large red onion
2 tsp turmeric
1 tsp hot chilli powder
1 tsp extra virgin olive oil
4-6 cups of water
Chop the chicken breast into chunky pieces and marinate in 1 tbsp olive oil and 2 tbsp spices. Leave for 30 minutes or longer in the fridge.
Chop one large onion finely and gently fry in 1 tsp olive oil. Once the onion has softened, add in the brown rice and 2 cups of water. Leave to simmer, and once that water has absorbed, add in another 2 cups, along with the turmeric and chilli powder. Leave to simmer until water is absorbed and continue to add more water until the rice is cooked and fluffy.
Whilst that is cooking, chop the courgette, red onion and pepper into chunky pieces.
Thread the chicken, courgette, onion, pepper and cherry tomatoes onto skewers. Brush with the remainder of the olive oil and grill under a medium heat for 15-20 minutes, until the chicken is cooked, remembering to turn half way through.
Serve on a bed of spicy rice.
*TIP* If using wooden skewers, soak them in water for 30 minutes prior to cooking to save them from burning.
Spaghetti Bolognese
Serves 3
400g extra lean minced beef
800g tinned, chopped tomatoes
250g mushrooms, sliced
150g onion, chopped finely
60g carrot, grated
4 cloves of garlic
50g tomato puree
50ml Italian red wine
1-2 tsp black pepper
1-2 tsp thyme (I use dried but you can use fresh if you prefer, use a little extra)
Shake of salt
2 tsp extra virgin olive oil
Heat the olive oil in a large wok or pan and add in the onion and garlic. Fry gently until softened, then add in the minced beef and cook until browned. Add in the tomato puree and mix well, then add in the tomatoes. Add in a good glug of red wine, the grated carrot, black pepper and thyme and a sprinkle of salt. Simmer for a few minutes before adding in the mushrooms.
Simmer over a low heat for around 1.5-2 hours - the longer it gets to cook, the better it tastes.
Serve with wholewheat pasta.
*I have also made this substituting beef for ostrich and it was delicious*
Chilli Con Carne
Serves 4
500g extra lean minced beef
1 large onion, diced
1 red pepper, chopped
400g tinned, chopped tomatoes
1 can kidney beans, drained
1 tbsp extra virgin olive oil
50g tomato puree
2 cloves garlic
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp marjoram
1 beef stock cube
1 tsp sugar
Add oil to a large pan or wok and heat until hot. Add in the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar and add a good shake of salt and pepper. Squirt in the tomato purée and stir the sauce well.
Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Marinated Ostrich with Bean & Feta Salad
Serves 2
250g ostrich, cut into strips
1 tbsp extra virgin olive oil
Piri-piri spice grinder (sold in Asda & Sainsbury)
For the Bean & Feta Salad:
350g mixed beans - I use Asda's Mexican Style Bean Mix
45g sun dried tomatoes (Remember to soak prior to use)
1 large red onion
1 large courgette
1 large yellow pepper
1 clove of garlic
1 tbsp extra virgin olive oil
3 tsp chilli powder
85g feta cheese
Lots of fresh coriander
Heat a frying pan with 1 tsp extra virgin olive oil and wait until very hot. Add in the marinated ostrich and cook for a couple of minutes each side. Ostrich tends to go tough if you cook it for too long, so keep an eye on it.
Heat the beans gently in a pan until warmed through.
In the meantime, heat the olive oil in a pan and gently fry the onion and garlic for a few minutes.
Add in the pepper, sun dried tomatoes and courgette and cook for a further 5 minutes. Drain the beans and add to the veggies. Sprinkle over the chilli powder, crumble in the feta cheese & add fresh coriander. Cook for a further few minutes until the cheese is melted.
Chicken Rogan Josh Recipe
Serves 4
1 packet Spicentice Rogan Josh Spices*
600g skinless chicken breasts
250g onions, finely chopped
3 garlic cloves
1 inch piece of ginger
6 tbsp natural yoghurt
200ml tomatoes (tinned - I use organic tomatoes with nothing else added)
1 tsp lemon juice
6 tbsp extra virgin olive oil
2 tsp salt
1 tsp sugar
Fresh coriander
*Spicentice is brilliant - 3 packets of spices and seeds - nothing else added, no hidden nasties - one sachet of marinade spices, 1 packet of seeds and 1 packet rogan josh spices. The rogan josh is meant for lamb but I substituted it for chicken.
Peel and finely chop the onions, garlic, giner and coriander. Chop the chicken breast into bite size chunks and mix with the contents of the marinade sachet, 1 tsp of salt, half the garlic and ginger. Leave to marinate for 30 minutes (or longer if you wish). Blend the tomatoes.
Heat the oil in a large pan over a medium heat. Add the contents of sachet 1 (the seeds) and fry the seeds for a few seconds before adding the onions.
When the onion is nicely browned, add the garlic and ginger and after a few seconds, add in the chicken. Stir well to coat the meat and cook with a lid on for 20 minutes, stirring occasionally.
Now add the tomatoes, yoghurt and contents of sachet 2 and stir in with 1 tsp salt, sugar and lemon juice.
After 2 minutes, add 300ml boiling water and gently simmer for 40 minutes until the meat is tender.Once cooked, check the seasoning and serve with fresh coriander.
Cheat's Cheesecake
3 oat cakes
70g quark cheese
1 scoop flavoured whey protein (I used cookies & cream)
70g strawberries
2 tsp agave nectar
Mix the whey protein with the quark until smooth. Spread onto oat cakes.
Chop the strawberries and add to a blender with the agave nectar. Blend until smooth, and then drizzle over the quark covered oatcakes.
Chocolate Crepes with Almond Butter & Banana
Low Carb Flax Protein Muffins
Makes 10 good sized muffins
200g ground flax
15g baking powder
2 eggs
6 egg whites
2.5 scoops whey protein (any flavour)
3 tablespoons virgin coconut oil (can subsitute with olilve oil)
15g unsweetened, 100% cocoa
2 tsp ground cinnamon
125ml water
50g desiccated coconut
Add dry ingredients to a mixing bowl. Melt coconut oil in microwave for 60 seconds and add with other wet ingredients to the dry ingredients.
Mix with an electric hand whisk until a thick batter consistency.Grease a muffin tin (I basted with left over coconut oil) and spoon in the mixture. Bake in the oven for 15-20 minutes at 180.I used chocolate whey protein for an extra choclatey boost. Taste lovely spread with a little natural nut butter.
Forest Fruit Protein Pancake
Makes 1 pancake
6 egg whites
1 scoop whey protein
150g frozen black forest berries
150g Greek yoghurt
Add egg whites, whey protein & 50g berries to a blender and whizz until mixed well.
Heat a small omelette pan on the hob and pour in the mixture. Cook over a low heat until the bottom is firm, flip over and cook the other side. When cooked, top with Greek yoghurt and the rest of the berries.
You can also make this with summer fruit berries, fresh strawberries, raspberries, blueberries, etc.
Chocolate Protein Pancake
Makes 1 pancake
6 egg whites
1 scoop chocolate whey protein
3 tsp unsweetened, 100% cocoa
20g almond butter
Mix egg whites, chocolate whey & cocoa in a blender until smooth mixture. Pour into a hot omelette pan and cook over a low heat until the bottom has set firm. Flip over and cook the other side. When cooked, spread with 20g almond butter
Peanut Butter Cups
Makes 12 peanut butter cups
4 scoops whey protein
70g natural crunchy peanut butter
3 tsp unsweetened, 100% cocoa
100ml water
Capella flavour drops (optional)
Add dry ingredients to a mixing bowl. Slowly add in the water, mixing well until a thick, gloopy consistency. Spoon into a cake tin and pop in the freezer until ready to eat.Delicious, they taste like the inside of a snickers bar!
70g natural crunchy peanut butter
3 tsp unsweetened, 100% cocoa
100ml water
Capella flavour drops (optional)
Add dry ingredients to a mixing bowl. Slowly add in the water, mixing well until a thick, gloopy consistency. Spoon into a cake tin and pop in the freezer until ready to eat.Delicious, they taste like the inside of a snickers bar!
Healthy Cookies
Makes 11 cookies
300g porridge oats
3 large egg whites
2 scoops flavoured whey protein
30g almond butter
Water if required
Pre heat oven to 180C/350F/gas mark 4.
Add all ingredients into a mixing bowl and mix thoroughly. If the mixture is too dry, add more water. If the mixture is too runny, add in some more oats.
Spoon the mixture onto a baking sheet and bake in the oven at 180 for 10 minutes.Leave to cool and store in an airtight container.
I made 11 large cookies with this mixture but you can make smaller ones if you want the mixture to go further.
These are a good snack and would be ideal pre/post gym. They can be classed as a "clean" snack and have no sugar added. I added in a couple of sprinkles of cinnamon to give a subtle flavour.They have a cakey texture inside and are very filling.
Chicken Skewers with Spicy Rice
Serves 2 people
For the Skewers:
300g skinless chicken breast
1 large courgette
1 large red onion
1 large red pepper
100g cherry tomatoes
Spices for marinating - I like to use Asda's Tikka Spice Blend
2 tbsp extra virgin olive oil
For the Spicy Rice:
100g brown rice
1 large red onion
2 tsp turmeric
1 tsp hot chilli powder
1 tsp extra virgin olive oil
4-6 cups of water
Chop the chicken breast into chunky pieces and marinate in 1 tbsp olive oil and 2 tbsp spices. Leave for 30 minutes or longer in the fridge.
Chop one large onion finely and gently fry in 1 tsp olive oil. Once the onion has softened, add in the brown rice and 2 cups of water. Leave to simmer, and once that water has absorbed, add in another 2 cups, along with the turmeric and chilli powder. Leave to simmer until water is absorbed and continue to add more water until the rice is cooked and fluffy.
Whilst that is cooking, chop the courgette, red onion and pepper into chunky pieces.
Thread the chicken, courgette, onion, pepper and cherry tomatoes onto skewers. Brush with the remainder of the olive oil and grill under a medium heat for 15-20 minutes, until the chicken is cooked, remembering to turn half way through.
Serve on a bed of spicy rice.
*TIP* If using wooden skewers, soak them in water for 30 minutes prior to cooking to save them from burning.
Spaghetti Bolognese
Serves 3
400g extra lean minced beef
800g tinned, chopped tomatoes
250g mushrooms, sliced
150g onion, chopped finely
60g carrot, grated
4 cloves of garlic
50g tomato puree
50ml Italian red wine
1-2 tsp black pepper
1-2 tsp thyme (I use dried but you can use fresh if you prefer, use a little extra)
Shake of salt
2 tsp extra virgin olive oil
Heat the olive oil in a large wok or pan and add in the onion and garlic. Fry gently until softened, then add in the minced beef and cook until browned. Add in the tomato puree and mix well, then add in the tomatoes. Add in a good glug of red wine, the grated carrot, black pepper and thyme and a sprinkle of salt. Simmer for a few minutes before adding in the mushrooms.
Simmer over a low heat for around 1.5-2 hours - the longer it gets to cook, the better it tastes.
Serve with wholewheat pasta.
*I have also made this substituting beef for ostrich and it was delicious*
Chilli Con Carne
Serves 4
500g extra lean minced beef
1 large onion, diced
1 red pepper, chopped
400g tinned, chopped tomatoes
1 can kidney beans, drained
1 tbsp extra virgin olive oil
50g tomato puree
2 cloves garlic
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp marjoram
1 beef stock cube
1 tsp sugar
Add oil to a large pan or wok and heat until hot. Add in the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar and add a good shake of salt and pepper. Squirt in the tomato purée and stir the sauce well.
Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Marinated Ostrich with Bean & Feta Salad
Serves 2
250g ostrich, cut into strips
1 tbsp extra virgin olive oil
Piri-piri spice grinder (sold in Asda & Sainsbury)
For the Bean & Feta Salad:
350g mixed beans - I use Asda's Mexican Style Bean Mix
45g sun dried tomatoes (Remember to soak prior to use)
1 large red onion
1 large courgette
1 large yellow pepper
1 clove of garlic
1 tbsp extra virgin olive oil
3 tsp chilli powder
85g feta cheese
Lots of fresh coriander
Heat a frying pan with 1 tsp extra virgin olive oil and wait until very hot. Add in the marinated ostrich and cook for a couple of minutes each side. Ostrich tends to go tough if you cook it for too long, so keep an eye on it.
Heat the beans gently in a pan until warmed through.
In the meantime, heat the olive oil in a pan and gently fry the onion and garlic for a few minutes.
Add in the pepper, sun dried tomatoes and courgette and cook for a further 5 minutes. Drain the beans and add to the veggies. Sprinkle over the chilli powder, crumble in the feta cheese & add fresh coriander. Cook for a further few minutes until the cheese is melted.
Chicken Rogan Josh Recipe
Serves 4
1 packet Spicentice Rogan Josh Spices*
600g skinless chicken breasts
250g onions, finely chopped
3 garlic cloves
1 inch piece of ginger
6 tbsp natural yoghurt
200ml tomatoes (tinned - I use organic tomatoes with nothing else added)
1 tsp lemon juice
6 tbsp extra virgin olive oil
2 tsp salt
1 tsp sugar
Fresh coriander
*Spicentice is brilliant - 3 packets of spices and seeds - nothing else added, no hidden nasties - one sachet of marinade spices, 1 packet of seeds and 1 packet rogan josh spices. The rogan josh is meant for lamb but I substituted it for chicken.
Peel and finely chop the onions, garlic, giner and coriander. Chop the chicken breast into bite size chunks and mix with the contents of the marinade sachet, 1 tsp of salt, half the garlic and ginger. Leave to marinate for 30 minutes (or longer if you wish). Blend the tomatoes.
Heat the oil in a large pan over a medium heat. Add the contents of sachet 1 (the seeds) and fry the seeds for a few seconds before adding the onions.
When the onion is nicely browned, add the garlic and ginger and after a few seconds, add in the chicken. Stir well to coat the meat and cook with a lid on for 20 minutes, stirring occasionally.
Now add the tomatoes, yoghurt and contents of sachet 2 and stir in with 1 tsp salt, sugar and lemon juice.
After 2 minutes, add 300ml boiling water and gently simmer for 40 minutes until the meat is tender.Once cooked, check the seasoning and serve with fresh coriander.
Cheat's Cheesecake
3 oat cakes
70g quark cheese
1 scoop flavoured whey protein (I used cookies & cream)
70g strawberries
2 tsp agave nectar
Mix the whey protein with the quark until smooth. Spread onto oat cakes.
Chop the strawberries and add to a blender with the agave nectar. Blend until smooth, and then drizzle over the quark covered oatcakes.
Chocolate Crepes with Almond Butter & Banana
Makes 3 crepes
6 large egg whites
1 scoop chocolate whey protein
4 tsp unsweetened, 100% cocoa
2 tsp splenda
1 tsp cinnamon
1 small banana
20g almond butter
Add the egg whites, whey protein, splenda & cocoa to a blender and whizz until smooth.
Heat a small omelette pan on the hob until hot and then spoon in a little of the mixture and let it run around the pan. When the bottom is cooked, flip over and cook the other side. Keep in the oven until the other crepes are cooked.
Spread with almond butter and top with sliced banana.
6 large egg whites
1 scoop chocolate whey protein
4 tsp unsweetened, 100% cocoa
2 tsp splenda
1 tsp cinnamon
1 small banana
20g almond butter
Add the egg whites, whey protein, splenda & cocoa to a blender and whizz until smooth.
Heat a small omelette pan on the hob until hot and then spoon in a little of the mixture and let it run around the pan. When the bottom is cooked, flip over and cook the other side. Keep in the oven until the other crepes are cooked.
Spread with almond butter and top with sliced banana.
Healthy Pizza
Serves 1
1 Khobez Wholemeal Flatbread
3 tbsp tomato puree
130g chicken breast, sliced
65g red onion, chopped
65g mushrooms, sliced
25g red pepper, chopped
50g grated ozzzarella
Italian mixed herbs
Spread the flatbread with tomato puree, sprinkle half of the cheese on and then layer on the rest of the ingredients. Sprinkle with the rest of the cheese and the herbs.
Cook in the oven for 10 minutes on 180, and enjoy.
Serves 1
1 Khobez Wholemeal Flatbread
3 tbsp tomato puree
130g chicken breast, sliced
65g red onion, chopped
65g mushrooms, sliced
25g red pepper, chopped
50g grated ozzzarella
Italian mixed herbs
Spread the flatbread with tomato puree, sprinkle half of the cheese on and then layer on the rest of the ingredients. Sprinkle with the rest of the cheese and the herbs.
Cook in the oven for 10 minutes on 180, and enjoy.
Falafel Burgers
Serves 4
400g can or 250g cooked chick peas
2 cloves of garlic, chopped
Handful of flat-leaf parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
2 tbsp plain flour
2 tbsp extra virgin olive oil
1 small red onion, roughly chopped
Pat the chickpeas dry with kitchen paper. Tip into a food processor, along with onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.
Heat the oil in a non-stick frying pan, add the burgers then quickly fry for 3 minutes on each side until lightly golden. Serve in toasted pittas with green salad and tomato salsa.
Mocha Porridge
Serves 1
50g jumbo oats
150ml almond milk (you can double up on skimmed if you have none)
150ml skimmed milk
2 tsp instant coffee
1 scoop chocolate protein powder (You can just usu cocoa powder if you prefer)
Toppings of your choice
Add the oats, milk & coffee to a pan and cook slowly on the hob. If you aren't using protein powder, also add the cocoa powder. Cook until the mixture starts to thicken and bubble, then turn off and leave to stand for 3-5 minutes. Add in the protein powder and mix well.
Top with your choice of toppings. I like to add a dollop of Greek yoghurt, fresh berries & nuts.
Cherry Bakewell Porridge
Serves 1
50g jumbo oats
150ml almond milk
150ml skimmed milk
1 scoop protein powder (optional)
1 tsp almond flavouring
Greek yoghurt
Dried cherries
Flaked almonds
Add the oats, almond milk, skimmed milk and almond flavouring to a pan and cook slowly on the hob, until the mixture thickens and starts to bubble. Turn off the heat and leave for 3-5 minutes, then add in the protein powder if you are using it and mix well.
Top with Greek yoghurt, fresh or dried cherries & flaked almonds.
Chicken Chasseur
Serves 4
350g chicken breast, diced
2 cans chopped tomatoes
1 tbsp tomato puree
1 glass white wine
2 large carrots
1 parsnip
200g mushrooms
1 large red onion
Sprinkle dried thyme
Freshly ground black pepper
Shake of sea salt
Sprinkle mixed herbs
Tiny sprinkle of paprika (for an extra kick)
Add all ingredients to a slow cooker and cook on a medium heat for 4-5 hours. Then enjoy. It couldn't be more simple!
Lasagne
Serves 4
5ml Extra virgin olive oil
200g Mushrooms
60g Grated cheddar
1 Large Can/400g chopped tomatoes
100g Red onion, chopped
2 Cloves/6g Garlic
1 beef stock cube made up to half a pint
300ml Skimmed milk
25g Plain flour
5 Sheets Lasagne
500g Extra lean minced beef
25g Butter
To prepare the meat sauce, fry the mince beef and onion until brown. Stir in the stock, garlic, tomatoes and mushrooms.
Cook for about an hour until thick and rich. If necessary add 2 tablespoons of cornflour dissolved in a small amount of cold water to thicken.
Grease an oven proof dish.
To make the bechamel sauce, melt the butter, stir the flour in and add the milk,
stirring until thickened.
Grate the cheese and add. Add seasoning to taste.
Layer the ingredients repeatedly, starting with the meat sauce, then the lasagne, ending with the bechamel sauce.
Sprinkle some cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
Serve with a green salad and roasted veggies.
Skimmed Latte
Serves 1
Fill a cup 3/4 full with milk and heat in the microwave for 2 minutes until hot.
Froth the milk with a handheld whisk.
In a separate cup, add 1-2 tsp instant coffee and a little boiling water.
Add the coffee to the milk and whisk together.
Enjoy!
Chocolate Fudge Balls
Makes 16
300g dates
65g brazil nuts
60g hazelnuts
4 tbsp unsweetened, 100% cocoa
1 tsp cinnamon
1 tsp allspice
1 tsp vanilla extract
Add all ingrendients to a blender and blend until they start to form a smooth paste. Roll into balls and store in an airtight container.
Super easy to make and they taste divine!
Oat, fruit & nut bars
Makes 12
130g oats
45g pecan nuts
30g raisins
45g chopped dates
250ml skimmed milk
1 egg
1 tsp cinnamon
1 tsp vanilla extract
Combine dry ingrendients in a bowl. Add milk, egg & vanilla extract to a separate bowl and mix. Add wet ingredients to the dry ingredients and combine.
Press into a greased oven proof dish and bake for 30-40 minutes at 160. Once cooked, leave to cool for 10 minutes and then cut into 12 pieces.
They have a lovely, chewy consistency like flapjacks.
As they contain egg & milk, I would recommend storing them in an airtight container in the fridge. I'm planning to freeze mine individually.
Cinnamon & Raisin Bread
Number of servings dependent on how thickly you slice it
200ml water
25g butter
350g wholemeal bread flour
3 tbsp brown sugar
2 tsp cinnamon
7g fast acting yeast
85g raisins
Add all ingredients to a bread maker in the order they appear above, except for the raisins. Cook on 1.5lb loaf setting for a sweet loaf. Add in the raisins when the machine indicates.
Turkey Burgers
Serves 4
500g turkey mince
1/2 red onion, finely chopped
1 clove of garlic, crushed
1 egg yolk
2 tsp madras spices (I used a tikka spice blend)
1 tsp coriander (the recipe called for fresh but I didn't have any so used dried)
1 tbsp extra virgin olive oil
Add the mince, onion, garlic, egg yolk, spices and coriander to a bowl and mix well. Combine with your hands and then shape into shape into 4 flat burger shaped patties.
Heat the oil in a large wok or frying pan over a high heat and cook the burgers for 5 minutes each side, or until cooked through.
Serve with a green salad & vegetable kebabs.
Buffalo Casserole
Serves 4
420g diced buffalo
150g sweet potato, peeled and diced
2 large carrots, peeled & sliced
1 courgette, sliced
1 red onion, roughly chopped
250g mushrooms, chopped
3 cloves of garlic, finely chopped
3/4 pint beef stock
1 tsp mustard
100ml red wine
Good shake of mixed herbs
Handful of parsley
Add all ingredients to the slow cooker and cook on a medium heat for 4-5 hours.
Granola
90g jumbo oats
70g mixed nuts (hazelnuts, pecans, almonds & flaked almonds)
30g shredded coconut
40g raisins
1 tbsp ground flax
3 tbsp agave nectar
1 tbsp organic, virgin coconut oil
Sprinkle cinnamon
Mix all the ingredients (except the raisins) together in a bowl until it starts to clump.
Spread out onto a greased baking tray (I rubbed my baking dish with a little melted coconut oil) and bake for 15-20 minutes, stirring occasionally.
Almond Milk
Makes around 1 litre
Add one cup of almonds to a lidded container and cover with 4 cups of water. Soak for about 8 hours, or overnight in the fridge.
Once soaked, add almonds & water to a blender and whizz for about a minute.
Once blended, take some cheesecloth and cover a large jug with it. I use a strainer and line the strainer with the cheesecloth as an added support.
Pour almond milk into cheesecloth and allow to strain.
Once the milk has drained through, give the pulp a last squeeze to ensure all milk drains out. You will be left with almond pulp, which can be used in baking flapjacks, muffins, cookies or to make nut butter or just to top your oats with.
You will be left with around a litre of almond milk, which can be stored in the fridge for around 3 days.
400g can or 250g cooked chick peas
2 cloves of garlic, chopped
Handful of flat-leaf parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
2 tbsp plain flour
2 tbsp extra virgin olive oil
1 small red onion, roughly chopped
Pat the chickpeas dry with kitchen paper. Tip into a food processor, along with onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.
Heat the oil in a non-stick frying pan, add the burgers then quickly fry for 3 minutes on each side until lightly golden. Serve in toasted pittas with green salad and tomato salsa.
Mocha Porridge
Serves 1
50g jumbo oats
150ml almond milk (you can double up on skimmed if you have none)
150ml skimmed milk
2 tsp instant coffee
1 scoop chocolate protein powder (You can just usu cocoa powder if you prefer)
Toppings of your choice
Add the oats, milk & coffee to a pan and cook slowly on the hob. If you aren't using protein powder, also add the cocoa powder. Cook until the mixture starts to thicken and bubble, then turn off and leave to stand for 3-5 minutes. Add in the protein powder and mix well.
Top with your choice of toppings. I like to add a dollop of Greek yoghurt, fresh berries & nuts.
Cherry Bakewell Porridge
Serves 1
50g jumbo oats
150ml almond milk
150ml skimmed milk
1 scoop protein powder (optional)
1 tsp almond flavouring
Greek yoghurt
Dried cherries
Flaked almonds
Add the oats, almond milk, skimmed milk and almond flavouring to a pan and cook slowly on the hob, until the mixture thickens and starts to bubble. Turn off the heat and leave for 3-5 minutes, then add in the protein powder if you are using it and mix well.
Top with Greek yoghurt, fresh or dried cherries & flaked almonds.
Chicken Chasseur
Serves 4
350g chicken breast, diced
2 cans chopped tomatoes
1 tbsp tomato puree
1 glass white wine
2 large carrots
1 parsnip
200g mushrooms
1 large red onion
Sprinkle dried thyme
Freshly ground black pepper
Shake of sea salt
Sprinkle mixed herbs
Tiny sprinkle of paprika (for an extra kick)
Add all ingredients to a slow cooker and cook on a medium heat for 4-5 hours. Then enjoy. It couldn't be more simple!
Lasagne
Serves 4
5ml Extra virgin olive oil
200g Mushrooms
60g Grated cheddar
1 Large Can/400g chopped tomatoes
100g Red onion, chopped
2 Cloves/6g Garlic
1 beef stock cube made up to half a pint
300ml Skimmed milk
25g Plain flour
5 Sheets Lasagne
500g Extra lean minced beef
25g Butter
To prepare the meat sauce, fry the mince beef and onion until brown. Stir in the stock, garlic, tomatoes and mushrooms.
Cook for about an hour until thick and rich. If necessary add 2 tablespoons of cornflour dissolved in a small amount of cold water to thicken.
Grease an oven proof dish.
To make the bechamel sauce, melt the butter, stir the flour in and add the milk,
stirring until thickened.
Grate the cheese and add. Add seasoning to taste.
Layer the ingredients repeatedly, starting with the meat sauce, then the lasagne, ending with the bechamel sauce.
Sprinkle some cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
Serve with a green salad and roasted veggies.
Skimmed Latte
Serves 1
Fill a cup 3/4 full with milk and heat in the microwave for 2 minutes until hot.
Froth the milk with a handheld whisk.
In a separate cup, add 1-2 tsp instant coffee and a little boiling water.
Add the coffee to the milk and whisk together.
Enjoy!
Chocolate Fudge Balls
Makes 16
300g dates
65g brazil nuts
60g hazelnuts
4 tbsp unsweetened, 100% cocoa
1 tsp cinnamon
1 tsp allspice
1 tsp vanilla extract
Add all ingrendients to a blender and blend until they start to form a smooth paste. Roll into balls and store in an airtight container.
Super easy to make and they taste divine!
Oat, fruit & nut bars
Makes 12
130g oats
45g pecan nuts
30g raisins
45g chopped dates
250ml skimmed milk
1 egg
1 tsp cinnamon
1 tsp vanilla extract
Combine dry ingrendients in a bowl. Add milk, egg & vanilla extract to a separate bowl and mix. Add wet ingredients to the dry ingredients and combine.
Press into a greased oven proof dish and bake for 30-40 minutes at 160. Once cooked, leave to cool for 10 minutes and then cut into 12 pieces.
They have a lovely, chewy consistency like flapjacks.
As they contain egg & milk, I would recommend storing them in an airtight container in the fridge. I'm planning to freeze mine individually.
Cinnamon & Raisin Bread
Number of servings dependent on how thickly you slice it
200ml water
25g butter
350g wholemeal bread flour
3 tbsp brown sugar
2 tsp cinnamon
7g fast acting yeast
85g raisins
Add all ingredients to a bread maker in the order they appear above, except for the raisins. Cook on 1.5lb loaf setting for a sweet loaf. Add in the raisins when the machine indicates.
Turkey Burgers
Serves 4
500g turkey mince
1/2 red onion, finely chopped
1 clove of garlic, crushed
1 egg yolk
2 tsp madras spices (I used a tikka spice blend)
1 tsp coriander (the recipe called for fresh but I didn't have any so used dried)
1 tbsp extra virgin olive oil
Add the mince, onion, garlic, egg yolk, spices and coriander to a bowl and mix well. Combine with your hands and then shape into shape into 4 flat burger shaped patties.
Heat the oil in a large wok or frying pan over a high heat and cook the burgers for 5 minutes each side, or until cooked through.
Serve with a green salad & vegetable kebabs.
Buffalo Casserole
Serves 4
420g diced buffalo
150g sweet potato, peeled and diced
2 large carrots, peeled & sliced
1 courgette, sliced
1 red onion, roughly chopped
250g mushrooms, chopped
3 cloves of garlic, finely chopped
3/4 pint beef stock
1 tsp mustard
100ml red wine
Good shake of mixed herbs
Handful of parsley
Add all ingredients to the slow cooker and cook on a medium heat for 4-5 hours.
Granola
90g jumbo oats
70g mixed nuts (hazelnuts, pecans, almonds & flaked almonds)
30g shredded coconut
40g raisins
1 tbsp ground flax
3 tbsp agave nectar
1 tbsp organic, virgin coconut oil
Sprinkle cinnamon
Mix all the ingredients (except the raisins) together in a bowl until it starts to clump.
Spread out onto a greased baking tray (I rubbed my baking dish with a little melted coconut oil) and bake for 15-20 minutes, stirring occasionally.
Almond Milk
Makes around 1 litre
Add one cup of almonds to a lidded container and cover with 4 cups of water. Soak for about 8 hours, or overnight in the fridge.
Once soaked, add almonds & water to a blender and whizz for about a minute.
Pour almond milk into cheesecloth and allow to strain.
You will be left with around a litre of almond milk, which can be stored in the fridge for around 3 days.
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6 Comments:
Hey Ruby, I buy them online at http://capellaflavordrops.com/
a huge huge huge thankyou JAG for all the effort you're putting into this.
I've had the oatcakes cheesecake thingy this evening and am cursing you..... they are sooooooooo moreish!!!
it's a good thing I only made up 2 of them!
;-) x
Can I just say I love your blog and think you are inspirational? Thanks for taking the time to post all of this amazing info. I went to Holland & Barrett last weekend to 'sample' some of the TREK/NAKD bars after reading your reviews, loving them all so far :)
All I can say is yum yum :-)
I have been sitting here for the last hour drooling over all the food in your blog.... Thank You for sharing.. you just gave me some great ideas
Hey Jen, thanks for reading! I'm glad you have found some new ideas :)
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