Veggie Green Smoothie

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.

20131210-191944.jpg
You will need:
Two chopped and skinned pears
Two small trees of broccoli
Two handfuls of spinach
The juice of two limes
A mug of cooled green tea

20131210-192021.jpg
Method:
Simply blend all ingredients together in a jug or in a blender – voila!

Advertisements

Mini Breakfast Quiches

20131125-202232.jpg
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!

20131125-202549.jpg
You need:
4 eggs
30g of Parmesan
30g of low fat mozzarella
100g of wilted spinach (with water squeezed out)
Splash of milk
Salt and black pepper to taste
1 tomato

Cupcake cases
Cupcake tray
Large mixing bowl

Method:
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!

20131125-204224.jpg