This is something I used to make many years ago with ‘real’ chicken and bacon. You can obviously use the real deal if you want, but even if you’re not veggie it’s worth considering the vegetarian alternatives as they do save a lot of calories without sacrificing taste or satisfaction.
This works well with either freshly cooked or leftover rice. The lemon gives it a real freshness which is great for a warm spring/summer dinner or lunch.
It serves 4 and is approx 320 cals a portion.
You will need:
200g rice of your choice (uncooked weight)
300g Chicken alternative (I used Quorn chicken pieces)
120g Bacon alternative (I used Quorn)
1 onion, diced
A couple handfuls of frozen peas
Juice and zest of one large lemon (plus extra wedges for serving)
1/2 tsp oregano (or mixed herbs if not)
Black Pepper to taste
Start by getting the rice going – cook as usual (add to boiling water and boil until as soft as you like it). Drain and put to one side.
Use a little 1 cal oil spray in a hot pan and add the diced onion and sauté until brown.
Add the veggie chicken pieces and allow to brown.
Chop the veggie bacon into small pieces and add to the pan, allowing that to brown too.
Then add the peas – you can use as many as you like!
Cook through for a couple of minutes and then add the cooked rice and stir well.
Then add the oregano/ herbs, black pepper and lemon zest and mix.
Finally pour the lemon juice over and stir in well. Then serve, with a wedge of lemon.
I couldn’t resist a bit of Easter fun!
These are just my normal banana pancake recipe with some added decorations! Use whatever you like – I used blueberries, raspberries and Greek yoghurt – but any fruit, yoghurt or even melted chocolate would do! The pancake recipe is here : Quick Healthy Banana Pancakes
Another one of my faves! These work great as a breakfast, or light lunch or afternoon snack! They’re quick and easy to make and taste amazing! If you want something more substantial you can add some protein powder in to the mix but I tend not to bother. This makes two small pancakes, enough for one person, and comes in at approx 200 calories, plus the fruit.
You will need:
2 tbsp flour (any flour you like)
Fruit of your choice
Mash the banana with a fork in bowl, add the egg and mix well.
The mixture will vary in consistency depending on your banana size and ripeness, and egg size – it really doesn’t matter though. Add the flour and cinnamon and mix well.
The batter will be lumpy – that’s fine too! Heat a little oil in a pan and then add the batter. Leave to cook on one side, then flip.
Serve with fruit (if you need it you can also add some maple syrup or other liquid sweetener but I find the fruit is sweet enough)
You can’t beat a good frittata! So easy to make and so good for you! You can throw in whatever vegetables you have in the fridge and if you make a large one you can keep it in the fridge for up to a week and take for lunches etc.
You will need:
50g Frozen peas
110g Cherry tomatoes
1 tsp mixed Herbs
Grease a roasting dish (approx 25cm x 25cm) with a little olive oil and preheat the oven to 200 C.
Slice the leeks and cut the broccoli into small florets. Heat a tbsp olive oil in a frying pan, add the herbs and then the leeks, broccoli and peas. Cook until softened (a few minutes). Chop the tomatoes in to halves and add to the pan and cook for a further 2 – 3 minutes.
Put the cooked vegetables in to the roasting dish in one layer. Beat the 6 eggs together and pour over the top. Chop the feta into small cubes and sprinkle over the egg mixture. Place in the oven for 20 minutes.
Remove and allow to cool a little, then slice and serve. Can be eaten hot or cold.
(This recipe was originally published on pureformfitnesskitchen.com)