Friday 29 June 2012

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.

Thursday 28 June 2012

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.


Wednesday 27 June 2012

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!




Wednesday 13 June 2012

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.

Sunday 10 June 2012

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! :)