Strawberry Ice Cream (GF)

Fat Free Strawberry Ice Cream (GF)

Strawberries are coming back in season and are beautifully sweet and juicy.  Enjoy them in this two ingredient very low fat , less calorific, no added sugar and delicious ice cream.

Serves 4.  Macros per serving:

Calories 73.75, Fat 0.2g, Carbs 13g, Fiber 0.7g and Protein 4.75g


  • 250g Fresh Strawberries
  • Fat Free Vanilla Quark

You will need:

  • Nutribullet or Blender
  • Scales
  • Spatula
  • Ice Cream Maker
  • Pop all your ingredients in nutribullet or blender and blitz until smooth


  • Put mix into your ice cream maker and churn until frozen but soft enough to serve so about 40 minutes


    This keeps well in the freezer

Tandoori Roast Blackened Chicken (GF)

Tandoori Roast Blackened Chicken First

This tandoori chicken is roasted whole.  It’s a delicious healthy alternative to a takeaway curry and is a real hit with everyone I have roasted this for 🙂  If you don’t like it blackened, then no worries I have included how not to blacken it in instructions 🙂

This serves 4

Macro per quarter chicken are:

Calories 539.75, Fat 21.65g, Carbs 6g, Fiber 1.27g and Protein 73.9g


  • 1.4kg Free Range Chicken
  • 275g 0% Fat Total Greek Yoghurt
  • 2 Tbsp Minced Ginger
  • 4 Cloves of Garlic Crushed
  • 2 Tsp Garam Masala
  • 2 Tsp Ground Coriander
  • 2 Tsp Ground Cumin
  • 2 Tsp Chilli Powder
  • 1 Tsp Paprika
  • 1 lemon Cut In Quarters

You will need:

  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Roasting Tin
  • Pre Heated Oven 200C Conventional and 180C Fan
  • Add your yoghurt, garlic, ginger and spices to mixing bowl and mix together well

  • Add your chicken to the bowl

    Ensure it is evenly coated in the marinade

    Cover in cling film and refrigerate for at least 12 hours or overnight

  • Place marinated chicken in roasting tin

    Pop the quartered lemons into the cavity

    Roast for 20 minutes per 500g plus an additional 20 minutes

    eg 1.5kg bird is 1500 / 500 = 3

    3 x 20 minutes = 60 minute

    60 + 20 = 80 minutes so roast for 1 hour and 20 minutes

    If you do not wish for the skin to be blackened cover in foil for last 30 minutes.  You may need to roast it for an 5 – 10 minutes if you cover in foil.

  • Remove when cooked and enjoy.

    Leftovers should be kept in an airtight container for up to 3 days and are amazing in a wrap for packed lunches

Chicken Schnitzel With Rocket, Satsuma and Pomegranate Seed Salad (GF)

Chicken Schnitzel first

Chicken Schnitzel is a delightful thing.  Easy to make, filling and delicious.  The salad gives a really nice zingy accompaniment.

Serves 1

Macros per serving:

Calories 459, Fat 19.9g, Carbs 9.7g, Fiber 3.1g and Protein 59.5g


  • 150g Skinless Chicken Breast Fillet
  • 25g Liquid Egg White
  • 30g Finely Grated Parmesan
  • 25g Ground Almonds
  • 1 Tsp Dried Oregano
  • 10g Unsalted Butter
  • 20g Rocket Leaves
  • 20g Satsuma Segments
  • 10g Pomegranate Seeds
  • 1/2 Tbsp White Balsamic Vinegar

You will need:

  • Meat Preparation Board
  • Meat Tenderiser Mallet
  • 2 Large Bowls
  • Scales / Measuring Spoons
  • Griddle
  • Fish Slice
  • Large Dinner Plate
  • Spread your chicken fillet out and used tenderised to flatten and even its width all over on the meat preparation board

  • Coat the fillet in liquid egg white both sides

  • Mix your parmesan, ground almonds and oregano in a large bowl

    Then dunk egg coated fillet into the mix until evenly coated

  • Heat your unsalted butter in griddle over a medium high heat

  • Add coated fillet and cook for 4 minutes

  • Turn over and cook for another 4 minutes or until cooked through

  • Place rocket on plate

    Add satsuma pieces followed by the pomegranate seeds

    Drizzle over the white balsamic

  • When cooked through add your schnitzel to the plate

    A squeeze of lemon juice over the schnitzel adds extra zing

Curried Butternut Squash and Lentil Soup (V GF DF)

Curried Butternut Squash and Lentil Soup First

Curried butternut squash and lentil soup, or curry soup as my son H calls it.

This is a real crowd pleaser enjoyed by everyone and can be enjoyed at home, out at work or in a flask on the go.

This makes 6 big bowlfuls and macros per bowlful are:

Calories 222.66, Fat 10.28g, Carbs 24.1g, Fiber 5.55g and Protein 6g


  • 900g Peeled and Diced Butternut Squash
  • 1 Large White Onion
  • 4 Cloves of Garlic
  • 2 Tbsp Coconut Oil
  • 4 Tsp Madras Curry Powder
  • 2 Tsp Cumin
  • 2 Tsp Garam Masala
  • 1 Litre Vegetable Stock
  • 400g Can Green Lentils
  • 400g Can Light Coconut Milk
  • Large Pinch Of Sea Salt

You will need:

  • Large Saucepan
  • Vegetable Chopping Board
  • Sharp Knife
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Blender or Hand Blender
  • Peel and chop your onions, garlic and butternut squash

  • Heat your coconut oil in your saucepan over a medium heat

  • Add your onion, garlic and butternut squash.

    Cook for 10 minutes over a medium heat, stirring occasionally.

  • Add your spices, stir in well and cook for 3 minutes

  • Add your stock, drained lentils and coconut milk.  Stir in well.  Simmer for 10 minutes

  • Blend soup into a smooth consistency

    Serve and enjoy.

    This keeps well in an airtight container for 3 days.

    Also freezes well.