Warm Lamb Salad

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This warm lamb salad is stunning and ready in under 15 minutes. Ideal for a midweek supper or lunch at the weekend

Lots of lovely seasonal green vegetables in here to up your vegetable quota.

Serves 1

Macros per serving

Calories 390, Protein 34g, Carbs 11g, Fiber 6g and Fat 22g

Ingredients:

  • 50g Frozen Peas
  • 50g Tenderstem Broccoli
  • 50g Asparagus Tips
  • 25g Baby Gem Lettuce
  • 1/2 Tbsp Ghee
  • 100g Lean Lamb Leg Steak
  • Sea Salt to Season
  • 30g Abergavenny Goats Cheese
  • 1 Tbsp Balsamic Glaze

You will need:

  • Vegetable Chopping Board
  • Meat Chopping Board
  • Sharp Knife
  • Griddle
  • Large Pan/Wok
  • Spatula
  • Fish Slice
  • Scales / Measuring Spoons
  • Pour boiling water over peas to thaw

  • Chop of woody ends or your asparagus and broccoli

  • Melt you ghee in a pan over a medium high heat

  • Add drained peas, broccoli and asparagus stirring occasionally.

  • Slice through your baby gem lettuce

  • Season your lamb

  • Add to a hot griddle and turn over after two minutes and and cook for another two minutes.

  • Add baby gem lettuce and stir every minute

  • Add your vegetable to bowl

    Slice lamb steak and add on top

    Crumble goats cheese over your plate

    Drizzle your balsamic glaze over the top.

Raspberry, Almond And Sunflower Seed Blondies (GF and DF)

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These blondies are just delicious and a great alternative to brownies.

This mix makes 9 Big Blondies and also has a good protein hit.

Macro per serving:

Calories 316, Protein 11.56g, Carbs 20.89g, Fiber 4.22g and Fats 20.55g

Ingredients:

  • 270g Peeled and Grated Butternut Squash
  • 3 Large Eggs
  • 120g Light Brown Muscavado Sugar
  • 1 Tsp Vanilla Bean Paste
  • 150g Ground Almonds
  • 1.5 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 150g Raspberries
  • 100g whole Blanched Almonds
  • 50g Sunflower Seeds

You will need:

  • Pre Heated Oven 200C Conventional / 180C Fan
  • Lined Square Brownie Tin
  • Scales / Measuring Spoon
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Vegetable Board
  • Peeler
  • Sharp Knife
  • Peel and grate your butternut squash

  • Whisk your eggs, sugar and vanilla bean paste for 4 minutes

  • Until voluminous and bubbly

  • Add butternut squash and whisk for a further minute

  • Add ground almonds, cinnamon and baking powder and whisk until well combined

  • Pour half your cake batter into brownie dish.

    Scatter your raspberries and almonds over middle

  • Pour over the rest of your batter and scatter over your sunflower seeds over the top.

    Place in top of oven and bake for 25 – 30 minutes until ready

  • When baked take out of oven and leave in tin for 20 minutes.

    Then slice and serve ๐Ÿ™‚

    Keeps well in an airtight container in fridge for 3 days.

Halloumi And Fig Salad With Harissa Chickpea Hummus (GF Vegetarian)

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This salad is scrumptious, filling and any leftover hummus can be used later on ๐Ÿ™‚

Salad serves 1. ย Your hummus will make 4 servings.

Macros for salad with 1/4 hummus is:

Calories 369, Protein 30g, Carbs 20g, Fiber 6g and Fat 18g

Ingredients for Hummus:

  • 1 Tin Chickpeas Drained And Rinsed
  • 50g 0% Fat Total Greek Yoghurt
  • 1 Tsp Minced Garlic
  • 1 Tsp Minced Ginger
  • 1 Tbsp Rose Harissa Paste

Ingredients for Salad

  • 15g Bistro Baby Leaf Salad
  • 100g Lighter Halloumi Sliced
  • 75g Fresh Fig
  • 1 Tsp Ground Cumin

You will need:

  • Food Processor
  • Vegetable Chopping Board
  • Sharp Knife
  • Measuring Spoons
  • Colander
  • Griddle
  • Pop your chickpeas, greek yoghurt, ginger, garlic and harissa into your processor and blitz until smooth.

  • Pop into a bowl

  • Dust your sliced halloumi with cumin and griddle on a medium heat either side

  • Place your salad leaves in a bowl, add your halved figs, riddled halloumi and then your hummus.

    Enjoy.

    The hummus keeps well in an airtight container in the fridge for 3 days.

Harissa Bean Chilli With Goats Cheese And Crunchy Broccoli (GF Vegetarian)

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I made this up a couple of weeks ago with leftovers and the result was rather glorious

The Harissa Bean Chilli makes 2 servings and I topped mine with some creamy goats cheese and crunchy stir fried broccoli on the side.

Macros per serving (including goats cheese and broccoli)

Calories 375, Protein 17g, Carbs 30g, Fiber 11g and Fat 18g it also gives you a big dose of Vitamin C

Ingredients:

  • Can of Cannellini Beans In Water Drained and Rinsed
  • 2 Tsp Coconut Oil
  • 100g White Onion
  • 70g Green Pepper
  • 1 Tsp Minced Garlic
  • 400g Chopped Tomatoes
  • 20g Rose Harissa Paste
  • 50g Soft Goats Cheese
  • 100g Tenderstem Broccoli

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Colander
  • Medium Saucepan
  • Spatula x 2
  • Wok
  • Scales / Measuring Spoons
  • Peel and finely chop your onion

  • Deseed core and chop your pepper

  • Add a tsp of coconut oil to sauce pan over a medium heat and melt

    Add chopped onions, minced garlic and peppers to the pan and cook gently until soft so about 5 – 10 minutes

     

  • Add your chopped tomatoes, drained cannellini beans and stir in well

  • Add your rose harissa paste and stir in well

    Simmer for 15 minutes and stir occasionally

  • When you have 5 minutes left to go heat your wok over a high heat, add and melt 1tsp coconut oil and cook for 3 minutes stirring every minute

  • Add your harissa bean chilli to plate, add 25g goats cheese over the top and serve broccoli on the side

    Enjoy.

    Leftovers keep in a tupperware box in the fridge for 3 days.

Go Get It Frittata (GF)

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Sometimes you need a breakfast thats going to fire you up for the day and this is such a breakfast.

It’s also pretty awesome for lunch or supper.

Serves 1

Macros per serving:

Calories 487, Protein 31g, Carbs 8g, Fiber 3g, Fat 37g

Ingredients:

  • 25g Chopped White Onion
  • 1 Tsp Minced Garlic
  • 1/2 Yellow Bell Pepper
  • 50g Cubed Smoked Pancetta
  • 50g Tenderstem Broccoli
  • 2 Large Eggs Whisked
  • 25g Soft Goats Cheese

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Medium Sized Non Stick Frying Pan
  • Scales / Measuring Spoon
  • Small Bowl
  • Balloon Whisk
  • Oven Grill On High
  • Add your pancetta to pan over a medium high heat and stir

  • When fat released, add onion, garlic and pepper.

    Cook for 5 minutes stirring occasionally so it does not catch

  • Add your broccoli and cook for another 2 minutes

    The your beaten egg over the top

  • Then crumble goats cheese over the top.

    When underside cooked, remove from heat and put under grill for 2 minutes or until top cooked

  • Serve and enjoy straight away

Lighter Chocolate Salted Caramel Mousse Cake (GF Vegetarian)

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This cake is so light and gooey to eat and rich with chocolate and caramel.

Due to it being made with a vegetable, it is much lighter in calories then other chocolate mousse cakes without losing any of the flavour or texture. It has no butter or flour in it.

All the indulgence and not the calories of it’s traditional counterpart. Traditional is 577 calories and this 245 ๐Ÿ™‚

Serves 12

Per Serving:

Calories 245, Protein 7.16g, Carbs 21.08, Fiber 4.33g and Fat 14.33g

Ingredients:

  • 400g Aubergine Flesh so about 500g with Skin and tops on.
  • 200g Dark Chocolate
  • 3 Large Eggs
  • 300g Caramel
  • 50g Cocoa
  • 1 Tbsp Vanilla Bean Paste
  • 65g Ground Almonds
  • 2 Tsp Baking Powder
  • 1 Tsp Sea Salt

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • 23cm Springform Tin
  • Microwave
  • Blender
  • Electric Whisk
  • 2 Large Bowls
  • Vegetable Chopping Board
  • Sharp Vegetable Knife
  • Small Bowl
  • Spatula
  • Greaseproof Paper
  • Clingfilm
  • Grease and Line your tin

  • Break your chocolate into small pieces into a small bowl

  • Top and tail your aubergine and puncture it several times all over with a sharp knife

    Place in a bowl, cover bowl with clingfilm and place in microwave on a high heat for 9 minutes

    When cooked remove aubergine from bowl and throw away water

  • Put the chocolate into bowl that had aubergines so it starts to melt

  • Quarter your aubergine lengthways and with sharp knife peel flesh away from its skin and put the flesh in your blender

  • Blitz the aubergine until smooth

  • Add the aubergine to chocolate until the chocolate is mixed in well and melted

  • And a smooth hot chocolate mix

  • In a separate bowl add your egg, cocoa, caramel, ground almonds, baking powder and salt.

    With your electric whisk mix until well combined and bubbly

    Then add your your aubergine chocolate mix to bowl and whisk again until thoroughly combined.

  • Spatula the mix into your prepared tin and place in middle shelf of oven and bake for 25 – 30 minutes

  • When cooked place on a cooling rack for 10 minutes

  • Then remove the cake from tin

    This is delicious hot or cold so enjoy.

    Keeps well in an airtight container for 2 days, if it lasts that long!

Chorizo And Chick Pea Salsa Tortilla

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This tortilla is perfect for a breakfast, lunch or supper and can be ready in 15 minutes

Serves 1

Calories 492, Protein 23g, Carbs 35g, Fiber 6g and Fat 27g

Ingredients:

  • Reduced Fat Wrap
  • 5g Mixed Salad Leaves
  • 50g Avocado
  • 25g Tomato Chopped
  • 1/2 Green Chilli Chopped
  • 15g Red Onion Chopped
  • 25g Chickpeas Drained
  • 75g Diced Chorizo
  • 1 Large Egg

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Small Bowl
  • Metal Spoon
  • Scales
  • Colander
  • Small Frying Pan
  • Fish Slice
  • Pop your tortilla on the plate

  • Mix your tomato, red onion, chick peas and green chillies into a small bowl and mix

  • Pop your diced chorizo into frying pan over a medium high heat, stir occasionally.

  • After a couple of minutes when fat is released add your egg and cook for another 2 -3 minutes until egg cooked

  • Whilst chorizo and egg cooking add salad leaves, chick pea salsa and avocado to tortilla.

    Then add chorizo, egg and season.

    Enjoy ๐Ÿ™‚

Change

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Think this can resonate with many.

All changes I have been through whether chosen or not can be put like this.

When changing my lifestyle habits to improve my health and wellbeing it was hard at first.

Looking at different foods, meal preparation, planning, exercise, meditation, time planning etc were all new to me.

Health and wellbeing can take time, there isn’t an instant fix so you need to keep going.

Break down your goals into little achievable steps that you can celebrate as you go.

If you have a slip up then hey, you are human, it happens but that doesn’t mean you need to stop. ย Learn from it and move on.

It is gorgeous when you hit that landmark goal at the end and you will be so pleased and proud.

Also you will surprise yourself with what you can do.

Have a wonderful week.

Namaste.

Evie x