Recipes

Easy, light high protein chocolate mousse

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, Uncategorized

Lemon veggie ‘chicken’ and ‘bacon’ rice

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.

Enjoy! 🙂

Xx

Recipes

Veggie Shepherd’s Pie

This is a great option for batch cooking for the week ahead, or a hearty weekend dinner. I’m not really sure whether to call it Shepherd’s or Cottage pie – as it’s neither – it’s meat alternative pie but that definitely doesn’t have the same ring lol!

This is really easy to make and if you’re busy you can speed it up even more by using bags of frozen veg. Waitrose/Ocado do a bag of mixed onion, celery and carrots (‘soffritto mix’) and a great bag of frozen mixed grilled veg (onion, aubergine, courgette and pepper) which work brilliantly. Don’t be afraid of using the frozen veg – often they’re actually higher in nutrients than fresh as they’re frozen immediately rather than sitting in warehouses for months. I’m very much a believer in making eating healthily as easy as possible so this is a really easy option.

Even if you’re not vegetarian I’d definitely suggest you try this – it’s a lot lighter in calories and just as tasty. And if you’re worried the family may not want a meat substitute I’d suggest trying it and not telling them – I bet they don’t notice! Loads of my clients have found that their other halves and children haven’t even realised it’s not meat (though obviously you could use turkey or beef mince if you wanted to).

The base is my veggie chili recipe – so it makes a large batch of the mince (8-10 servings) so you can make some of it into Shepherd’s pie and some of it can be used for bolognese/chili etc. Or just make extra pie!

If you’re making the shepherd’s pie it comes in at around 374 cals per serving!

You will need:

1000g of Quorn mince (or ‘meet the alternative’ or any other meat substitute)

1500g Pasatta or chopped tomatoes

Either – 1 bag of soffritto mix OR 1 large onion, 2 sticks of celery and 1- 2 large carrots all finely chopped

Other mixed veg – pepper, courgette, aubergine, mushroom (your choice, or 1 bag of the frozen veg)

3 vegetable stock cubes

1 tbsp balsamic vinegar

1 tsp sugar

1/2 tsp smoked paprika

1/2 tsp Mixed herbs

Dash of Worcestershire sauce (vegetarian brand if necessary)

Spoonful of marmite (optional)

Salt and pepper

For the potato topping – I made small pies so just used 2-3 medium potatoes per pie but you can adjust the quantity as you like.

A little butter/spread, and skimmed milk is also needed.

Heat a little oil in a large pan. Add the onion, celery and carrot and sauté for a few mins. Then add any other veg you’re using.

Add the mincemeat and mix well and let it heat through (if using turkey, beef etc then ensure the meat browns at this point). Add the stock cubes and mix well. Heat for a few mins.

Stir in the passata and then add all the spices, sugar, Worcestershire sauce, balsamic vinegar and marmite. Mix well and allow to simmer.

Taste it during this phase and adjust seasoning to taste.

Allow it to simmer for at least 20 mins, if you can let it cook a bit longer do as it helps to give a better flavour.

While it’s cooking peel and chop your potatoes and boil them until soft. Add a little spread and skimmed milk and mash to your desired consistency. I also add some salt and pepper.

Add a good quantity of the mince to a bowl/pie dish and then top with potato.

You can freeze it in portions using takeaway containers etc. I like to them pop it in the oven to crisp the top a little before serving.

If you don’t make all the mince into pies then freeze the rest and have with spaghetti, jacket potato or add a little chili and have it with a dollop of Greek yoghurt!

Enjoy 🙂

Xx

Recipes

Easy Ice Lollies – Berry and Coconut, and Pineapple and Mint

The sun is shining so how about some easy ice lollies?

These are quick and easy to make and you can customise them with your own flavours or whatever fruit and juices etc you happen to have to hand!

I made two flavours – berry and coconut, and pineapple mint

They’re really low in calories – between 40 and 90 cals each (depending on whether you use coconut milk or not).

Pineapple Mint Lolly

300g Pineapple (fresh or canned)
300ml pineapple juice / apple juice or for a creamier lolly any sort of milk
Handful of fresh Mint leaves

Put all the ingredients in a blender apart from the mint. Blend until smooth. Chop the mint leaves and add to the mix. Stir well then put into lolly moulds and freeze.

Berry and Coconut Lolly

300g mixed strawberries, raspberries and blueberries 
400ml coconut milk (or swap for any liquid you like)
Honey/maple syrup liquid sweetener to taste

Put all the ingredients in a blender (you can add whatever fruits you have to this) and blend until smooth. The coconut milk makes it creamier but you could use apple juice or any juice you like.

Pour into lolly moulds and freeze!

Then go and enjoy the sunshine 🙂

xx

Recipes

Almond Caramel N’ice Cream

Perfect weather for n’ice cream! This is really scrummy and tastes delish. It doesn’t need any extra sugar as the bananas and date caramel give it tonnes of rich sweetness and creaminess. It’s also pretty quick to make. I usually make up a big batch of the date caramel so I can use it for other stuff (or just eat it by the spoonful!).

If you don’t have dates you can just add use caramel syrup with almond butter (the sugar free one for coffees works well) or any liquid sweetener or sauce! You can even buy date syrup if you wanted to use that 🤗

The caramelised almonds are yummy as a snack on their own too!


You will need:

8 – 10 Medjool dates (this will create extra caramel so reduce if you don’t want any spare)

1 tbsp Almond butter

1 tbsp hot Water

4 frozen bananas

Handful almonds

Drizzle of maple or date syrup or any liquid sweetener

It’s best if you peel and slice your bananas for freezing as it makes it easier for the blender to handle so make sure your bananas are well frozen first.

First caramelise the almonds. Pop the almonds into a dry frying pan, add a good drizzle of maple, coconut or date syrup and heat. You need to keep an eye on this – you want it to start to bubble and thicken but not burn. Keep stirring so they don’t catch. Once the syrup is reduced down and they’re well coated tip them out in to some baking paper and allow to cool. You can break them apart once cool.

  

Then make the almond caramel. Chop the dates and pop in to a high speed blender together with the almond butter. Depending on how dry your dates are you may not need all the water so start with half. Process well, adding the rest of the water if necessary, until you have a smooth caramel. Remove this from the blender (don’t worry about getting every last bit out and there’s no need to clean the blender).

Pop your frozen bananas in to the blender and pulse to blend the banana. Once it’s almost smooth add a tablespoon or so of the caramel back in to the blender with the bananas (add as much as you want – to taste). Blend well and then serve with the almonds sprinkled in top. If you want to serve it later freeze in small portions (plastic food bags or ice cube trays work best) and reblend briefly before serving to remove any large ice crystals.


Recipes

Bunny butt pancakes!

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

Happy Easter!

Xx

Recipes

Munchie buster! Cocoa-orange balls!

These are a perfect snack if you want something chocolatey but a little more filling. You can use orange zest or natural orange flavouring – whichever (or both if you like it really orangey). You can also leave out the orange altogether and just have them plain chocolate. They are around 158 cals per ball, but it very much depends how large you make them of course! This recipe makes approx ten.

IMG_7965

You will need:

175g cashews

200g Medjool dates, pitted

20g rasins

30g cocoa powder (plus a little extra for rolling)

Zest of 1 orange or natural orange flavouring

 

Pop the cashews food processor and pulse until they’re in small pieces.

Add the rest of the ingredients to the processor and pulse until you have a sticky dough.

It’s very sticky at the moment so scoop it out into some cling film and pop in the freezer for around 20 mins.

Once it’s a little firmer, remove and roll into small balls. Roll the balls in cocoa powder and then store in the fridge in an airtight container.

Enjoy 🙂

xx