Crunchy prawn & noodle salad

Crunchy prawn & noodle salad

This is for our Dairy-Free readers!

Ingredients

  • 100g rice noodles
  • 2 small carrots, cut into thin matchsticks
  • 2 spring onions, thinly sliced
  • small handful each coriander and mint, chopped
  • 140g cooked prawns in chilli, lime and coriander (we used Waitrose)
  • 2 tsp reduced-salt soy sauce
  • 1 tsp fish sauce
  • 2 tsp light soft brown sugar
  • zest and juice 1 lime

 

Method

  1. Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
  2. In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

 

Five-Veg Lasagne; Iron-Rich!

This one is for our Veggie readers! Get some extra Iron in your system with this delicious 5 veg lasagne from BBC Good Food

 

Ingredients

  • 4 tbsp olive oil
  • 1 aubergine, cut into small chunks
  • 150g mushrooms, chopped
  • 4 roasted red peppers, chopped
  • 700g passata with onions and garlic
  • 8-10 lasagne sheets
  • 400g frozen spinach, defrosted
  • 250g tub ricotta
  • 25g grated parmesan (or vegetarian alternative)
  • 25g pine nuts

 

Method

  1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
  2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

 

 

Enjoy! Yummmmm!

Gluten Free Parsnip Hash Browns

This is for our beautiful Gluten Free readers, we look after you too <3

Serves 6

 

Ingredients

  • 450g waxy potatoes (such as Charlotte)
  • 350g parsnips or other root veg
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 4-5 tbsp sunflower oil

To serve

  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomatoes on the vine
  • 6 eggs

 

Method

  1. Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
  2. Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

 

We Made It To 6 Months!

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We started as an idea and a dream 6 months ago, and we’re live and kicking 6 months later!

 

Thanks to our readers and followers!

<3

Low-fat moussaka

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Ingredients

  • 200g frozen sliced peppers
  • 3 garlic cloves, crushed
  • 200g extra-lean minced beef
  • 100g red lentils
  • 2 tsp dried oregano, plus extra for sprinkling
  • 500ml carton passata
  • 1 aubergine, sliced into 1½ cm rounds
  • 4 tomatoes, sliced into 1cm rounds
  • 2 tsp olive oil
  • 25g parmesan, finely grated
  • 170g pot 0% fat Greek yogurt
  • freshly grated nutmeg

 

Method

  1. Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
  2. Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
  3. Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

 

BBC Good Food

Foods to Keep You Full!

I hate that feeling of having just eaten and not even 40 mins later, I start feeling peckish – So I walk to the kitchen, open the fridge about 10 times as nothing in there seems like it will satisfy that peckishness…

Here are some foods that will fill you up for longer which will in turn help you lose weight!

1. Porridge

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Porridge is a great breakfast choice for keeping you full until lunchtime.

Oats are a wholegrain, which means they contain all three parts of the grain – the nutrient-rich inner germ, the starchy endosperm and the fibre-rich outer bran layer.

Top tip: to keep calories down make porridge with water or semi-skimmed milk and sweeten with an artificial sweetener rather than syrup or honey. Adding fresh fruit such as berries or a banana will add even more fibre to keep you going for longer.

2. Potatoes

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The humble spud is often seen as a dieting enemy, but research reveals that potatoes actually help to fill you up thanks to them being packed with starchy carbohydrates.

When looking at the Satiety Index and which 38 foods kept us the most full for two hours after eating them, boiled potatoes came in at the top spot, beating wholegrain bread, brown rice and bananas.

Top tip: as an alternative to chips, make wedges. Simply cut a medium potato into eight wedges, spray with a spray oil and bake until the inside is soft and the outside is crunchy.

 

3. Soup

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There’s heaps of good research to suggest that eating soup before a meal improves satiety so you eat less and take in fewer calories as a result. It’s far more effective – and a whole lot tastier – than drinking a glass of water with a meal to help fill you up.

Tip tip: opt for low-fat varieties, rather than filling up on rich, creamy soups. Good soup choices include vegetable, bean, lentil, mushroom, chicken, carrot and potato soup.

4. Eggs

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Research shows that eating eggs for breakfast can help to stop hunger kicking in so that you eat less for the rest of the day, and lose weight as a result. In one study, overweight or obese women who ate eggs rather than bagels for breakfast reported greater feelings of satiety during the morning and consumed significantly less calories, protein, carbohydrates and fat at lunchtime

Top tip: avoid fried eggs and instead go for boiled, scrambled, poached or make an omelette using a spray oil.

 

5. Oranges

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When it comes to foods to fill you up, most of you might think bananas would be the number one fruit choice. But according to the satiety index, oranges are almost twice as filling as bananas for the same amount of calories.In developing the satiety index, Australian researchers gave volunteers 240 calories worth of food – that equates to around 240g of banana (two large bananas) or 650g orange (four oranges).

Top tip: choose a whole orange rather than orange juice. It contains more fibre, and research shows that drinks don’t fill us up as much as food.

Thinking about all of these foods is making my mouth water….! :)

Red lentil, chickpea & chilli soup

We’re BACK! Due to recent activities getting in the way (work, kids, easter, instagram, facebook…..) we had to tend to life’s demands..

But we’re apologising for the break to our followers with a yummy recipe because we love you all so dearly! :)

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What you need:

  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes, whole or chopped
  • 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
  • small bunch coriander, roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt, to serve

 

How to prepare:

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

 

And there you have it! Love in a bowl!

 

BBC Good Food

Steak Salad with Blue Cheese Vinaigrette (390 kcal)

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Ingredients

  • 1 fillet or rump steak, 300g/11oz, trimmed
  • 140g green beans, trimmed
  • 1 head chicory, leaves separated
  • 25g walnuts, roughly chopped

For the dressing

  • zest and juice ½ lemon
  • 1 tbsp walnut or olive oil
  • 1 tbsp tarragon, chopped (optional)
  • 1 small shallot, finely chopped
  • 1 tbsp blue cheese, crumbled (we used Danish Blue)

Preparation

  1. Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
  2. For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
  3. Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
  4. Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

 

Thanks to BBC Good Food

Full English Breakfast SALAD!

We all love a Full English Breakfast, but here it is…. In Salad Form! Say whaaat!

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Ingredients

* 2 Medium/Hard Boiled Eggs

* 4 Strips of cooked Back Bacon (grilled is best)

* A Handful of Croutons

* 100g Cooked Mushrooms

* 250g Baby Plum Tomatoes

* 135g of Mixed Baby Leaf Salad

* 1 Cucumber

* French vinaigrette dressing (dress to taste)

 

Preparation

1. Wash and dry the baby leaf salad and place in bowl. Proceed by washing the tomatoes and cucumber. Add the tomatoes and mushrooms whole, but cut the cucumber in half and scoop out the middle with tablespoon. Once you have done that, slice the cucumber before adding to the bowl as well as the egg and bacon.

2. Mix in with a drizzle of vinaigrette before sprinkling the croutons over the top.

Then there you have it, a guilt free salad influenced by the nations favorite Full English breakfast

 

Enjoy!

 

<3 Resident Chef Alicia

Lighter Chicken Katsu

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Chicken Katsu – 529 kcal Per Serving

 

Ingredients

 

For the chicken

  • 150ml buttermilk
  • 4 x skinless, boneless chicken breasts, total weight 550g, preferably organic
  • 50g Japanese panko breadcrumbs
  • 4 tsp self-raising flour
  • 1½ tbsp rapeseed oil, plus ¾ tsp

For the curry sauce

  • 1 tbsp rapeseed oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tsp coarsely grated ginger
  • 2½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp hot chilli powder (or mild if you prefer less heat)
  • 1 tsp tomato purée
  • 250ml hot chicken stock
  • 1 large carrot (about 200g), cut into small pieces
  • 2 tsp soy sauce
  • ½ tsp clear honey
  • 2 tsp cornflour

 

To serve

  • 200g raw Thai sticky rice, cooked
  • 50g mixed leaves – watercress, spinach and rocket

 

Preparation

  1. For the chicken, pour the buttermilk into a wide, shallow dish. Season with pepper and a small pinch of salt. Pat the chicken breasts dry with kitchen paper, then put them in the dish and turn them over in the buttermilk to coat well. Leave in the fridge for 1 hr. Meanwhile, heat a large, non-stick frying pan. Tip in the panko breadcrumbs and flour, and toast in the dry pan for 2-3 mins until they turn pale brown, stirring regularly so they don’t burn. Tip the crumb mix into a bowl, season with pepper and set aside to cool.
  2. To make the curry sauce, heat the oil in a medium saucepan. Tip in the onion, garlic and ginger, and fry for 6-8 mins until the onion is tender and starting to brown. Stir in the garam masala, turmeric, chilli powder and tomato purée, and fry for 1 min, stirring to scrape up any bits from the bottom of the pan. Pour in the stock and 250ml/9fl oz water. Add the carrot, soy sauce and honey, bring to a boil, then lower the heat and simmer gently for about 20 mins, uncovered, until the carrots are tender. Mix the cornflour with 2 tsp cold water, stir into the sauce and simmer for 1 min. Remove from the heat. Whizz the mixture to a smooth purée in a food processor. Strain the mixture through a fine sieve, set over a large bowl, pressing it through well with the back of a wooden spoon so enough of the purée goes through to help thicken. Season with a small pinch of salt and set aside. Sauce can be made up to 3 days ahead and chilled.
  3. Heat oven to 230C/210C fan/gas 8. Line a baking tray with foil and sit a wire rack (preferably non-stick) on top. Tip the crumb mix onto a large plate, then lift the chicken breasts from the buttermilk (leaving the marinade clinging to it) and roll each one in the crumbs, coating evenly.
  4. Heat 1½ tsp of oil in a large non-stick frying pan. Add 2 chicken breasts and fry for 1½ mins (without moving them), over a medium-high heat – adjusting the heat if necessary, so that they don’t burn. Turn the chicken over, add another ¾ tsp of oil to cover the base of the pan, and fry for 1 min more. Using a fish slice, transfer the chicken to the wire rack, then wipe any crumbs from the pan and repeat with the rest of the oil and chicken.
  5. Bake the chicken in the oven (on the wire rack) for 15 mins until cooked and crisp. Warm the sauce through briefly, remove the chicken from the rack and slice each one into 5 pieces. Serve with the sauce, sticky rice and mixed leaves.