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!
This is a great recipe for winters evenings. It’s warm, filling and flavoursome – but still healthy! This is another recipe which you can freeze into individual sized portions. I often make a large batch at the beginning of the week, leaving out the kidney beans, and use it as part of other meals such as putting it with gluten free pasta, or making a lasagne with aubergine instead of pasta sheets (recipe to come!). This makes enough for 5 meals.
You will need:
For the chilli:
One large onion
3 large carrots
A couple of cloves of garlic
A tin of chopped tomatoes
A tin of kidney beans
300g of vegetarian mince
10ml olive oil
Salt, pepper, cayenne pepper and smoked paprika to taste
For the guacamole:
Two large avocados, peeled with the stones removed.
The juice of two limes
Chopped fresh coriander
Salt and pepper to taste
Small mixing bowl
For the chilli
Peel the onions, carrots and garlic. Finely chop these ingredients along with the pepper, then add them to the pan. Add the oil and then hear, stirring regularly. Once the onions start to go golden and the carrots and peppers soften, add the mince, along with your fresh tomatoes finely chopped. Stir thoroughly. Now add your seasonings: salt, pepper, cayenne pepper and smoked paprika. Add them gradually, tasting as you go to get the right flavour for you. Stir continually. Once seasoned, add your tin of chopped tomatoes and your (drained) kidney beans. Stir thoroughly, then leave to simmer on a low heat for 20 to 30 minutes.
For the guacamole
Simply mash all the ingredients together with a spoon or fork to form a chunky paste. Voila!
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!