Tag: healthy food

Recipes

Quick and easy Cinnamon Bagel French Toast

Dr Nancy P

This super simple, low calorie French toast is perfect for a weekend brekkie or brunch or a light lunch!

The mixture will do 2-3 bagels. If I’m just making one I keep the remaining mix in the fridge for a few days.

You can use whatever milk you like and any sweetener – I used almond and went for a granulated sweetener. The calories come in at appox 250 cals – obviously this will vary a little depending on sweetener/sugar or milk but it’s still a brilliant low calorie yet tasty option.

You will need:

1 Cinnamon and Raisin Bagel thin (Warburtons)

1 egg

50ml milk of choice (I used almond)

1 tsp sweetener of choice (I used a granulated sweetener)

Cinnamon to taste

Cinnamon and sugar/sweetener mix to top

Berries or fruit to serve

1 cal oil spray for cooking

Crack the egg into a bowl and beat with a fork until mixed. Add the milk, sweetener and cinnamon and mix well.

Soak the bagel halves in the mix for approx 30 secs for each half, turning to ensure it’s coated.

Heat up a pan with a little oil spray until hot and then add the bagels. Cook for a few minutes – turning to ensure both sides are nice and crispy.

Whilst warm drop into a bowl of cinnamon and sugar mix (or sprinkle over if you prefer)

Serve with your fruit of choice! Also works brilliantly with stewed fruit!

Enjoy! 🙂

Recipes

Cherry Tomato Soup

Dr Nancy P

We had a massive glut of cherry tomatoes in the garden this year, so I thought I’d use them for a nice, light soup! You can actually use any tomatoes you like but cherry ones do lend a lovely sweetness.

I used almost all of ours – which was around 1.5kg but you can use fewer – just reduce the other ingredients to compensate. This makes at least 6-8 bowls and it’s ridiculously low calorie – under 100 cals per bowl!

You will need:

1.5kg Cherry Tomatoes

1 large onion

2 Carrots

2 Sticks of Celery

3 tbsp Tomato Purée

1 litre vegetable stock (2 stock cubes)

1 tsp oregano or mixed herbs (to taste)

1/2 tsp Celery Salt

Dash of Worcestershire sauce (or vegetarian alternative)

I/2 tsp sugar

Salt and Pepper

Chop the onion, carrot and celery into small pieces. Depending on the size of the tomatoes cut them into halves or quarters.

Add some oil or oil spray to a large saucepan and once hot add the onions, celery and carrots. Sauté them for around ten minutes until soft and slightly coloured.

Add the tomato purée and stir well

Add the tomatoes, together with the sugar and herbs and spices. Stir to mix everything, then put the lid on the pan and let the tomatoes cook on a low heat for around ten mins. Check occasionally and stir to prevent sticking.

Once the tomatoes have started to release their juices after around ten mins, add the stock and Worcestershire sauce if using. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring occasionally.

Depending how much liquid the tomatoes produced you may want to keep boiling a little longer to reduce it down – you can decide how thick you want your soup. (You can also add a little cornflour – mix a couple of tbsp in a bowl with cold water and then whisk that into the soup to thicken it).

You can leave it as it is if you want but I prefer to blend it. Wait for it to cool a little and then using a stick blender blend to the desired consistency. At this point you can also boil again to reduce it down if it’s still too thin for your taste.

You can freeze this for quick lunches or dinners. Serve as it is with a crusty loaf, or you can add a dollop of greek yoghurt for added creaminess!

Enjoy 🙂

Xx

Recipes

Easy, light high protein chocolate mousse

Dr Nancy P

This is a super easy chocolate mousse which makes a fab dessert or snack. Because it uses Greek yoghurt it’s higher protein than ‘normal’ mousses and that means it is more filling so can help to keep you satisfied.

I’ve also used Cocoa + protein chocolate – mainly because it’s one of my favourite milk chocolates and I was desperate to try their new baking chocolate, but it does have the added bonus of more protein. Any chocolate will work though – milk or dark!

This is so quick to make and so easy. It serves 5-6 at around 200-240 cals snd 15g protein per portion.

You will need:

160ml skimmed milk (or any milk of your choice)

160g 0% Greek Yoghurt (I used ‘total’ – you can use any but it needs to be thick)

200g Chocolate (I used Cocoa+ milk choc)

Start by popping the chocolate, in small pieces, in a clean bowl and melt it using short blasts in the microwave (or a bain- marie)

While the chocolate is melting measure out the milk and yoghurt.

Add the milk to the yoghurt and then whip it together until frothy using a hand whisk.

Once the chocolate is melted add it gradually to the yogurt mixture, mixing it quickly and really well.

Once it’s well mixed pour into individual Ramekins and pop in the fridge for at least 3 hrs to set. It will be quite liquid to start with so don’t worry.

Sprinkle a little chocolate on top to serve.

Enjoy 🙂

Xx

Recipes

Easy Easter Biscuits

Dr Nancy P

I thought it might be fun to do a little Easter baking! These are fun super easy, spicy Easter and spring biccies that are great fun to make, and eat! You can leave the spices out if you prefer of course or add any flavouring you like! Something fun to do with the kids too 🙂 The icing is flavoured with either lemon, fresh raspberry or fresh blueberries.

I use low fat spread and “half spoon” sugar – but you can use normal butter/spread and any sugar you like! 🙂

20130331-160723

 

For the biscuits you need:

300g plain flour

140g Sugar (if using “half spoon” sugar then just 70g)

180g Dairy free spread

Optional spices: 2 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Cloves

For decoration:

Sugar and cinnamon

Currants

Icing sugar

Lemon juice, raspberries and blueberries

Sugar balls etc

Preheat the oven to 175 C.

Put the spread and sugar in a bowl and cream together. Combine the flour and spices if using and mix really well. Once it forms a dough, wrap it in clingfilm and pop it in the fridge for 20 mins if you have time (you can also save it in the fridge for use later that week or you can freeze it for months if you need).

Remove and roll out. Use whatever shaped cutters you like to it your biscuit shapes and transfer to a baking tray.

If you are using currants for bunny eyes and noses then add those now. Sprinkle with a little sugar and cinnamon. Place in the oven and cook for 8 – 12 mins or until golden. Remove and allow to cool on a wire rack.

Once cool you can ice the biscuits. Mix up your icing powder with lemon juice or fresh mashed raspberries or blueberries and then spread on the biscuits (or just water if you prefer). Add sugar decorations if you like. Allow to set and then eat!

Enjoy! 🙂

xx

 

Recipes

Spicy Lentil Soup

Dr Nancy P
Soup is always a good option for a filling lunch or dinner and this one really packs a punch!
spicy-halloween-soup
You will need:
1/2 tsp each mustard & cumin seeds
1 large garlic clove, crushed
1 large onion, chopped
3 x celery stick, sliced
1 tsp each chilli powder & paprika
1/2 tsp turmeric & cayenne pepper
2 cups red lentils
2 litres of stock made with vegan stock powder
1 tin chopped tomatoes
2 tbsp tomato puree
Heat the oil on a med-high heat & add the seeds. When they start popping, add the onion, garlic & celery and reduce heat slightly.
Cook for 5-10 minutes until soft & then add all the spices and cook for a further 2-3 minutes. Add the lentils and mix well.
Add the stock, tinned tomatoes and puree and bring to the boil, then simmer for 20-30 minutes.
Blend before serving and add pepper & cayenne to taste.
Enjoy 🙂
xx