Baked sweet poatato with feta salad

Ingredients

For 2 potatoes

• 2 medium sweet potatoes, washed properly and dried
• feta cheese, 1 pack
• 20 black olives, pitted and chopped
• buch of fresh parsley, chopped
• 4 tsp of sun-dried tomato paste or sundried tomatoes
• 2 tsp dried oregano
• black pepper

Instructions

Preheat the oven to 250C fan. Pierce each potato several times with a fork, wrap them in foil and bake in the oven for about an hour. Bake until potatoes are easily pierced with a knife and cooked through.

While poatatoes are cooking mix all the other ingredients together.

When potatoes are ready place them on plates and cut in half and half again as in cross sign and divide the filling between two.

Enjoy! This is a great lunch recipe!

THAI CHICKEN CURRY

Ingredients:

• 2 cans of coconut milk
• butternut squash, diced
• 4 free range chicken breasts, diced
• coconut oil
• 1 large or 2 medium or small onions, diced
• 4 garlic cloves, minced
• spices: all spice, medium curry powder, nutmeg, cinnamon
• peppers: 1 yellow, 1 red and 1 orange

Method

• In a mixing bowl add 1 can of coconut milk, add pumpkin, chicken breast, peppersHeat  and spices and let it marinate for a while
• Heat up coconut oil in a frying pan and add onion and garlic and fry for few minutes until they turn translucent
• Heat up another can of coconut oil in a big pot and add marinated mixture, then add onion and garlic to the pan
• Cook first on high heat, then turn down to medium and cook until chicken is cooked and butternut squash is soft. serve with cous cous

Celeriac Soup

Ingredients:

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, chopped
• 500g celeriac, peeled and chopped
• 1.2 litres vegetable stock
• 100ml rice/almond/soya milk
• salt and pepper
• parsley, chopped

Instructions

• Heat oil  in a large pan and cook the onion, celery, garlic, and celeriac for 5 minutes, stirring ocassionaly
• Pour the stock and milk and bring it to boil, then simmer for 20-25 minutes until the vegetables are tender.
• Transfer the vegetables into a blender with some stock and blend till smooth
• Pour it back to the pan and season with salt and pepper
• Sprinkle parsley for serving

Orange and Almond Cake

Ingredients:

• 2 oranges
• 6 eggs
• 250g almond meal
• 150g honey
• 1tsp baking powder
• coconut oil for greasing
• almond flakes

Instructions

• Wash oranges and place unpeeled in a pot of boiling water for 2 hrs. Drain the water and allow oranges to cool.
• Preheat oven to 180 C fan
• Break 6 eggs into a blender.Add honey and blend together
• Add 2 oranges into the egg mix and blend until the smooth consistency. Add the almond meal and baking powder and blend
• grease the 20cm cake tin and putbaking paper inside, then grease the paper with coconut oil
• Pour batter into the panand sprinkle almond flakes on top
• Bake for 45 minutes until the top is golden brown and skewer comes out clean

Protein Pancakes

Ingredients

• 1 mashed banana
• 2 eggs (or 4 egg whites)
• 1 scoop of vanilla protein
• 1/3 cup oats or oatmeal
• cinnamon to taste

For topping

• sugar and salt free peanut butter/almond butter/cashew butter
• honey

Instructions

In a medium bowl mix all ingredients together in order listed above. Heat a little bit of coconut oil in a frying pan. Once pan is hot, separate 4 portions of your batter into the pan. When the pancake starts to bubble or turn golden flip them over and cook for another 30 seconds.
Once they are ready spread some honey and/or nut butter and serve with some fruit.
Enjoy!

Leek & Parmesan Risotto

Ingredients:

• 25g butter
• 1tbsp olive oil
• 4 spring onions, trimmed and finely chopped
• 2 leeks, trimmed and finely chopped
• 2 garlic cloves
• 150g brown rice
• 750ml vegetable or chicken stock
• 25g Parmesan, finely grated

Instructions

Bring the stock to simmer. Heat a large wide pan and add half the butter and olive oil. Add the spring onions, leek and garlic and cook for 5 mins until softened. Add the rice and stir. Add the stock a little at a time, stirring until the rice is tender. Stir in the Parmesan and the rest of butter and season.

Chicken and coriander

Ingredients:

• 2 free range chicken breasts, cut into small pieces
• 1 red onion, diced
• 3 chilli peppers, cut into small pieces
• 1 bunch coriander, chopped
• olive oil
• wholemeal breadcrumbs
• wholewheat tortillas
• tamari sauce

Instructions

In a bowl, mix chicken with tamari sauce and chilli peppers. Leave it to marinate for a while.
In a frying pan heat up a little bit of olive oil and fry onion for about 3 mins until transculent. In a separate frying pan heat up oil again. Put some breadcrumbs in a bowl or plate and roll chicken pieces in it before you throw them in the pan and fry. Once the chicken is ready mix in a bowl, chicken, onion and corriander.
Heat up tortillas in the oven, when ready wrap the chicken filling mixture in tortillas and enjoy!

Spinach Omelette

Ingredients:

• 1 whole egg, 2 egg whites, beaten
• Handful of spinach, washed and drained
• watercress and rocket salad for serving
• few tomato slices and few slices of red onion for serving
• salt and pepper
• olive oil or coconut oil

Instructions

Heat up  a little bit of oil in a frying pan on low to medium heat. Add spinach and after 2 mins, add eggs, cook on low to medium heat and flip after one side is cooked (you might want to use a plate for that for it not to break :))
Once the omelette is cooked place it on the plate, add to one half salad, tomato and onion, season and then close.

Vegetable Moussaka

Ingredients:
For the layers

• 2 large aubergines (or egg plants :))
• 1 large courgette (or zucchini)
• 1 red pepper
• 1 yellow pepper
• 250g spinach

For the topping (optional)

• 40g finelly grated organic cheddar
• 4tbsp natural organic yoghurt
• 1/2 tsp ground cinnamon

For the sauce

• 1 onion
• dash of olive oil
• 1 can lentils
• 1 can chopped tomatoes
• 1 large pinch ground cinnamon
• 1 pinch dried thyme
• 1 pinch allspice
• 1 pinch nutmeg

Instructions

Preheat oven to 240C. Slice the aubergines into 1cm thick rings, cut the courgettein half, then into 5mm slices lengthways, cut the peppers into 4 pieces each, then grill them all. Steam the spinach and squeeze excess water.

For the sauce, chop the onion and add it to a hot pan with the olive oil. After 3 mins add the drained lentils, tomatoes, cinnamon, thyme, allspice and nutmeg and simmer for 5 minutes.

Mix the cheese, yoghurt and cinnamon together well.

In the oven-proof dish put a little olive oil at the bottom and place aubergine slices, top with a spoonful of lentils. Next layer courgette, lentils, pepper, lentils, spinach, aubergine and then dollop of youghurt mix(this is optional).

Bake in the oven for 15 mins and serve.

Blueberry Smoothie

Ingredients:

• handful of blueberries
• 1 banana
• 1 glass Oat milk or rice milk
• 2 tbsp of organic natural youghurt
• 1 heaped tbsp of milled flaxseed or flaxseed with nuts and seeds

Instructions

Blend all ingredients together and enjoy!

Fruit Salad

Right...this is simple..use any fruit you like, I used here grapes, banana, strawberries, apple and orange- that's what I had at home.

Remember to eat fruit on it's own, fruit for desert wouldn't be a good option as they digest quicker than other food and would only ferment in your stomach if eaten after a meal.

Leek And Butterbean Bake

Ingredients:

• 4 medium leeks, cut in half and sliced into 2 cm chunks
• 100ml soya cream or soy/rice milk
• 150 g butterbeans
• handful of fresh herbs, chopped(e.g. sage & thyme)
• 150g organic mozarella
• 30g freshly grated parmesan
• salt and pepper to taste

Instructions:

Preheat the oven to 190C
Cook leeks in boiling water for 2 mins, then drain well.
Mix together the milk/cream and chopped herbs, season to taste.
Put the leeks and butterbeans into an ovenproof dish and mix well. Pour the milk on top.
Arrange mozarella slices on top of the mixture and finish off with grated Parmesan.
Bake for 25-30 minutes, until cheeses are golden.

Protein Balls

Ingredients:

• 1 cup peanut butter (I use unsweetened and unsalted)
• 1 cup honey
• 1 cup oats
• 1 cup apricots, diced
• 1 cup almonds, chopped
• 1 scoop of vanilla protein (optional)
• Cinnamon, as much as you like

Instructions:

In a pot, on low heat warm up honey and peanut butter until texture is runny.
Mix in apricots, oats, almonds, cinnamon and protein and stir until all ingredients are well coated.
Now, cool in the fridge for about 45 mins. Roll into balls and enjoy!

They are so tasty that even though they have no added sugar, they have plenty of natural sugar in the form of honey and dried fruit so be careful not to overdo it! I found it really hard to keep my hands off them! :)

Baked Eggs

Ingredients:

• 2 free range organic eggs
• spring onions, chopped
• few chery tomatoes, cut in quarters

Instructions

Prepare a small ovenproof dish, put spring onions and cherry tomatoes in in, crack the eggs on top of the vegs and put in the oven (fan 180C), bake until just set.
Great for breakfast! :) You can cut any vegs and add to it, like celery, peppers etc :)

Black Bean Salad

Ingredients:

• 1/2 cup minced onion
• 2 medium cloves garlic, pressed
• 1 can black beans, rinsed and drained
• 1 cup sweetcorn
• 8 cherry tomatoes, quartered
• 1/2 cupdiced red bell pepper
• 2TBS pumpkin seeds, coarsely chopped
• 1/4 cup chopped fresh parsley
• 2TBS extra virgin olive oil
• 3TBS fresh lemon juice
• salt and black pepper to taste

Instructions

Mix all ingredients together and serve.

Magda's Veggie Pie

Ingredients:

• 1 Courgette, sliced
• 1 small cauliflower, cut into pieces
• 2 carrots, sliced
• 1 onion, cut in half and sliced
• tumeric, spice
• black pepper
• salt
• 1 can of green peas, washed and drained
• 2 medium potatoes
• 1 yellow pepper, cut into pieces
• grated organic cheese
• provencal herbs, spice
• paprika
• olive oil
• spring onion, chopped

Instructions

Boil the potatoes in salted water.

In the meantime, heat up a little of olive oil in a wok, add cauliflower, carrots, cougette and onion. After about 3 mins add spices-turmeric, salt and pepper, stir and cover, let it cook for about 8 mins on medium heat, stirring from time to time. Once ready put them in the oven proof dish.

Once potatoes are cooked drain them and mash them with green peas and put them on top of the veggies in a dish.

Top with yellow pepper, then cheese, then sprnkle with paprika and provencal herbs and bake in the oven for about 15-20 mins.

When ready top it with spring onions.

Roasted apples and blackberries

Ingredients:

• 2 medium apples
• 4 tbsp clear honey
• 1/2 tsp ground cinnamon
• finely grated zest and juice of 1 large orange
• 200g blackberries

Instructions

Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.

Stand the apples in a shallow baking dish, Mix together honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.

Roast apples for about 40 mins, spooning the juices over them occasionaly. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 mins or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

Spinach and Parmesan Muffins

Ingredients:

• 200ml Rice Milk
• 25g organic butter
• 100g spinach
• 250g wholemeal flour
• 1tbsp baking powder
• 1tsp bicarbonate of soda
• 2 medium carrots, coarsely grated
• 3 birds eye chillies, chopped
• good pinch of black pepper
• 50g fresh parmesan, finely grated
• 75g savoury seeds mix
• 1 egg, lightly beated

Instructions

Preheat the oven to gas 5, 190C, fan 170C. Fill 9 holes of muffin tin with muffin cases.

Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.

Sift the flour, baking powder, bicarbonate of soda into a large bowl. Add the grated carrot, chillies and season. Stir in most of the Parmesan and seeds, reserving some. Add the egg to the spinach mixture, then beat with wooden spoon until just mixed. Add to the flour mix and mix well.

Divide between 9 muffin holes, sprinkle with reserved Parmesan and seeds.

Bake for 20-25 mins, until risen and firm to the touch. Leave to cool for 5 mins, serve hot or cold.