Turkey Burgers with Black Pudding

 

Makes 4 Burgers
You Need:

400g Turkey Mince
1 Medium Onion
1 Clove of Garlic
1 Handful of Crumbled Black 
Pudding
1 Medium Egg

Directions:

Finely dice the onion and garlic. In a mixing bowl add the turkey mince, onion, garlic, egg and black pudding. Using a fork blend all ingredients together. Separate mix into 4 and shape into 4 burgers.

*Top Tip: Perfect to create a burger in a bowl or pair with a slimbo.

Mushroom & Parsnip Soup

 

Makes 1 Large Pot.

You need:

Equipment:  1 Large Pot, Hand Blender.

Ingredients:

10 Medium Mushrooms
2 Onions
3 Cloves of Garlic
2 Large Parsnips
1 Stock cube Chicken/Veg

Directions:

Chop up all vegetables. Add some fry-light to the pot then add chopped onions and chopped garlic. Cook for 3-4 mins. Add the rest of the vegtables and add enough water with stock to submerge all vegetables. Bring to boil and then simmer for 15 mins. Blend with hand blender until smooth. Enjoy…

*Top Tip: Sepatate into containers and freeze so you always have some soup at the ready.

Porridge Bread

You need:

  • 1 Egg
  • 2 tsp Baking soda
  • 1 large tube of natural yogurt 500ml (Glenisk is what I use).
  • 2 Yogurt tubs of porridge oats.
  • ½ tsp salt.
  • 1 tbsp. Milk
  • Handful of pumpkin seeds. (optional)
  • Handful chopped almonds. (optional
  • Handful of Chia and pumpkin seeds (optional)

Pre-heat oven at 180 degrees C.

Grease standard loaf tin with some fry light cooking spray.

Place yogurt, milk and egg in mixing bowl. Using the same empty yogurt tub measure 2 tubs of porridge oats and add to the bowl with the baking soda and salt.

Add nuts and seeds. Stir thoroughly. Pour batter into loaf tin and cut a line down the centre. You can sprinkle some pumpkin seeds on top.

Place in oven and cook for approx. 45-55 mins, remove bread from tin and cook upside down for the last ten minutes. Leave to cool on wire tray.

Carrot and Parsnip Soup

You need:

  • 5 carrots
  • 4 parsnips
  • 2 onions
  • 3 cloves of garlic
  • 1 tablespoon turmeric.
  • 1 teaspoon ground ginger
  • ½ teaspoon chilli powder
  • Chicken/Veg stock.

Chop up all veg and add to large pot. Add the garlic and spices. Crumble the stock into the pot and submerge all the veg with water. Bring to boil and cook until all veg is soft. Using hand blender, blend until soup is smooth. Add some ground pepper for extra flavour.

Pumpkin Soup

Such a festive soup with plenty of flavour and that will keep you warm this autumn.

You need:

  • 1 Medium Pumpkin (Peeled and chopped)
  • 2 Parsnips
  • 1 Onion
  • 1 Red Pepper
  • 2 Cloves of Garlic
  • ½ Fresh Chilli
  • Mixed spices
  • 2 Chicken/Veg stock

Chop up all veg and add to pot with a little coconut oil and cook for 3-4 mins. Add stock until veg is submerged. Cook until all veg is soft and then blend with hand blender.

I roasted some pumpkin seeds and sprinkled them on top. I also had this with some porridge bread which I made using the original recipe but instead of tomato and scallions I added mixed seeds, chia seeds and some onion salt.

 

Operation Transformation Goats Cheese Salad (Serves 2)

you need

  • 150g goats cheese crumbled.
  • 100g Fresh beetroot sliced.
  • 100g Salad greens.
  • 1 Red pepper chopped.
  • 100g Wholegrain rice.
  • 150g Cucumber, sliced.
  • 150g Tomatoes, chopped.

Cook rice or be lazy like me and buy the ready cooked in the bag rice and heat in the microwave. In a large bowl, combine salad greens, peppers, cucumber and tomatoes then layer crumbled goats cheese and beetroot on top.

Sweet Potato and Leek Soup (Serves 6)

You will need:

  • 2 Medium Sweet Potato
  • 1 onion
  • 2 Medium Leeks
  • 2 Cloves of garlic
  • Mixed herbs
  • Pepper
  • Stock (veg or chicken). 500mls

Chop up Onion, garlic and leeks. Spray some low Cal cooking spray into a large pot and add the veg. Cook for a few minutes, then add stock and mixed herbs. Add extra water if needed so the veg is just about submerged. Bring to boil, then simmer until all veg is soft. Using a hand blender, blend until mixture is smooth. I topped mine with some roasted pumpkin seeds and a small bit of natural yogurt. A perfect lunch for the cold winter days. I paired this soup with my sundried tomato and scallion porridge bread, which you can view by clicking here.