This high fibre smoothie is packed full of nourishment, leaving you feeling light and glowing! You can swap ingredients in and out; sometimes I add a stick of chopped celery for even more fibre, or a kiwi for an extra immune system boost of Vitamin C.
This is a delicious, high protein smoothie which will fill you up and keep you going whether you have it for a snack or as a light breakfast. On days where I know I need a little extra energy, I add a spoon or two of peanut butter. You can also add any non citrusy fruit such as blueberries or cherries.
You will need:
A couple of spoonfuls of yoghurt
250ml soy milk
Chop the banana and add into a jug with the milk and yoghurt. Blend with a hand held blender. You can also use a smoothie maker if you have one. Enjoy!
The winter months can leave you feeling sluggish, with rich foods and cold weather affecting your metabolism and immune system. Give yourself a boost with this metabolism boosting, high fibre smoothie packed full of vitamin C. Green tea is cleansing and helps with metabolism, celery provides plenty of fibre (even when blended in a smoothie!) and oranges and limes provide the vitamin C your body needs to stay healthy.
Simply add all the ingredients to a jug and blend with a hand held blender until smooth. You can also use a regular blender. Ta da!
These delicious, simple mini quiches can be made the night before, so you’ve got a low calorie, gluten free (and most importantly tasty!) quick breakfast. These are only around 50 calories each! You can also freeze them individually, take them out the night before, then grab one in the morning and go!
Large mixing bowl
First, preheat your oven to 190 degrees. Then beat your 4 eggs in a large mixing bowl until completely combined. Add a splash of milk, and a sprinkling of salt and black pepper. Grate in the Parmesan and mix. Finely chop the mozzarella and spinach, add both and then thoroughly mix. Line the cupcake tin with cupcake cases. Add the mixture to the cupcake cases so that each is around half full – it should make around 12. Pop the tray in the oven. While they bake, cut a tomato into as fine slices as you can. Take the quiches out after 10 minutes, add a slice to the top of each and then pop back in the oven for another 15 minutes. Take them out again, leave to cool – then put them in the fridge, freeze them, or eat them straight away! Enjoy!