A quick and easy mid-week dinner featuring chicken breasts and lovely green beans. The lemon and fresh thyme brings the whole lot together nicely… Ingredients 1 TB olive oil 2 chicken breasts, skinless and deboned salt 160g green beans, trimmed 1 lemon 1 cup hot chicken stock fresh thyme leaves, to garnish freshly ground black […]
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Getting a little creative with white fish, here we coated cod in reduced-fat pesto (available in all stores) and baked it on a skewer with some lovely red peppers. To finish it off, we served it on a bed of cooked, seasoned quinoa. Top the whole lot off with a generous scattering of sliced spring
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Have some weekend fun by whipping up a batch of gluten-free Banana mini pancakes. If you aren’t up for making a large batch like this, simply halve the recipe below. Macros are calculated on a serving being 4 mini pancakes so there will be enough for 3 people with some leftover. Serve drizzled with honey
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A fast, simple, posh vegetable stack that the vegetarians will love! Just be sure to source the vegetarian pesto which uses an alternative to Parmesan. Alternatively, stir harissa paste into the yogurt to make an equally delicious light meal / lunch! Ingredients 1 medium aubergine, sliced 2 large black mushrooms 1 large beef tomato, sliced
Grilled Veg Stack with Pesto Yogurt Read More »
A great dish to enjoy with your loved one on chilly night – with the added bonus of having some leftovers the next day. The chickpeas provide plenty of fibre, just be sure to use lean beef mince to keep those saturated fats down. (If you do not like spicy food – omit the cayenne
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Having a dinner party for four and trying to stick to healthy eating? This is a crowd-pleaser that can be served over cauliflower rice or seasoned quinoa and would go well with a lovely, fresh salad on the side… Ingredients 4 skinless, deboned chicken breasts salt 2 TB olive oil 200g mushrooms, thickly sliced 3
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A super-simple low-carb lunch or dinner option. We jam-packed this beef and Savoy cabbage dish with glorious Savoy cabbage to get that all-important fibre. The roasted sesame oil drizzled over at the end is the key to bring it all together. Ingredients 300g lean beef steak (weight after trimming fat) salt and freshly ground black
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Pesto Chicken Breasts. Basil pesto is an incredibly versatile ingredient to have on hand. Keep a pot in the fridge and you are minutes away from a richly-flavoured dish. Some stores sell a variety of basil pesto, including gluten-free, vegan and reduced-fat pesto. In this case, try and get your hands on the reduced-fat kind, I
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Packed with goodness, this simple salad is perfect to take to the office this January. Just ensure you keep the dressing in a separate container and add to the salad just before serving. If you aren’t keen on giving up meat, add some lean chicken or tuna.. Ingredients 50g frozen corn 1 tin mixed beans
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The earthy-flavoured beet goes really well in a salad such as this Beetroot and Quinoa Salad with Dill, which features so many exciting flavours. A great salad to enjoy in Veganuary! If you aren’t keen on giving up meat, add some diced, cooked chicken. Ingredients 90g uncooked mixed seed quinoa 40g hazelnuts, halved 2 TB
Beetroot and Quinoa Salad with Dill Read More »
