Aubergine Sauce

You need:
2 cloves garlic crushed
1 large aubergine chopped (I leave skin on)
1 Medium Onion chopped
2 tablespoons cream cheese

Heat a little oil in a pot. Add the crushed garlic, aubergine and onion. Cook in the oil for 3 minutes. Add water approx. 2 small cups. Do not fully cover veg in water only half way.
Let simmer on low heat for 20 minutes. Then blend with hand blender until smooth. Stir in cream cheese.

This is a lovely creamy sauce, you can add more vegetables if you like or any types of meat.
Grill some bacon or turkey rashers and chop fine and sprinkle on top. I add some parmesan and fresh parsley for an extra cheesy taste.

Summer Slaw

Summer Slaw

Slaw: (Shred the following and put in mixing bowl)

•Red cabbage 



•Chilli (optional) 

Spices: (add a sprinkle to the chopped slaw and mix). 





•Smoked paprika 


Dressing: Mix all three together in a separate bowel. 

•Lime juice (fresh 1 lime)

•Olive oil (2 tablespoons)

•Honey (4 tablespoons)

I added dressing last minute so it didn’t get too soggy. 

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 
1 Medium Egg


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.

Vegetable & Bean Curry

Vegetable & Bean Curry


Serves 4.


You need:


1 can of chopped tomatoes.

1 can coconut milk.

1 can of mixed beans (I got mine in lidl).

3 tablespoons curry powder (I used Mc Donnells Slimmers curry sauce).

1 fresh red chilli chopped.

3 cloves garlic.

2 tablespoons of fresh grated ginger.

Handful of spinach.

Chopped Mushrooms.

Chopped Green, red and yellow pepper.

1 large onion chopped.



Heat a little olive oil to a pot on medium heat. Chop garlic and add it to the oil with the grated ginger and chopped chilli. Cook for 2-3 minutes. Chop up vegetables of your choice and add them  to the pot. Add curry powder and cook for a further 2-3 minutes. Add in the tin of chopped tomatoes and the coconut milk. Drain and rinse the can of mixed beans then add to your pot. Stir well and allow to simmer for 5 minutes and enjoy.

I had mine with some lentals and topped it with some Glenisk natural yogurt.

Any meat can also be added to this recipe.

Louise X


Turkey Lasagne

The filling:

  • 400g Turkey mince
  • 1 Onion diced
  • 1 Pepper diced
  • ½ Red chilli (chopped fine)
  • 1 Cloves garlic (chopped fine)
  • 1 Tin chopped tomatoes

In a pan cook the turkey mince with fry light and then add chopped onion, pepper, chilli and garlic. Once cooked add the tin of tomatoes and cook for 5 mins.

While your filling is cooking, you have time to make my cream sauce. This is the same as my creamy avocado with less garlic and stock as you want it to be slightly thicker.

You need:

  • 1 Avocado
  • 1 Clove of garlic
  • 2 Tablespoons Philadelphia light
  • 100mls Chicken stock

So, blend the avocado, Philadelphia light, garlic and the chicken stock together. I use my smoothie maker for this.

I use courgette instead of pasta sheets. You need to slice the courgette into thin slices. This can be done using a veg peeler or sharp knife. Cutting the courgette in half first can make this easier. Then start layering it up.

I finish on a layer of my creamy avocado sauce and top it with sliced fresh tomato and crumbled feta cheese, then bake for 15-20 mins.


Chicken Satay (Serves 4)

The sauce:

  • 3 tablespoons real peanut butter.
  • ½ cup water.
  • 2 cloves of garlic.
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin.
  • Sprinkle of cayenne pepper
  • Squeeze of lime.

Add all ingredients to small pot and heat on low.

Chop 4 chicken breasts and veg of your choice. I use peppers, onion and mushrooms.

Fry them in low Cal spray and add sauce. You can either add brown rice or cauliflower rice for a leaner dinner sometimes I just eat it on its own its so tasty.

Healthy Spice Bag (Serves 3)

You need:

  • X3 Chicken breasts boiled
  • X3 sweet potatoes/ one bag of frozen strong root sweet potato chips.
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • Handful scallions chopped
  • 3 cloves garlic crushed
  • 1 onion chopped
  • Soy sauce
  • 2 chillies (Green & Red)
  • Spices: Garlic salt, Chinese 5 spice, onion salt, chilli, Cajun.
  • ½ cup of plain flour
  • Soda water

Preheat oven for sweet potato fries. I used Strong root pre-chopped and prepped, otherwise chop up sweet potato and sprinkle with salt and pepper and spray with fry light cooking spray and roast in oven.

Boil chicken breasts until cooked through. For the batter mix a teaspoon of each of the spices together with the flour add some soda water until mixture resembles a thick batter, you can add as much spice as you want depending on how hot you like it. Heat some low cal oil spray or coconut oil in a non-stick pan. Dip the boiled chicken into the batter and fry until crispy on each side. In a separate pan add all the chopped veg, chilli, garlic and soy sauce, cook for five mins and add chicken and sweet potato chips then sprinkle with some more spices and some soy sauce. Perfect for a weekend fakeaway.

Courgette Lasagne (Serves 6)

You will need.

  • 2lbs of round steak mince.
  • 1 Tin chopped tomatoes
  • 1 Large onion.
  • 2 Cloves of garlic.
  • Handful of spinach.
  • Mixed dried herbs.
  • 6 Sundried tomatoes
  • 2 Tablespoons of Philadelphia cream cheese.
  • 2 Courgettes
  • 30g Parmesan cheese.

Preheat oven at 200 degrees.

Fry the mince in a small bit of olive oil until brown, add the onion and garlic and mixed herbs. Cook for 5 mins, then add the chopped tomatoes and the sundried tomatoes, and let simmer for 10 mins.


Using a veg peeler, cut the courgette into full length strips. I used a large oven dish. Line the dish with a layer of mince then a layer of courgette, I used a knife and spread one tbsp. of Philadelphia on top of the courgette, then I placed some spinach leaves over the Philadelphia. I then repeated this and finished with a layer of spinach. I sprinkled with parmesan cheese over the top and covered with tin foil. I baked for 20 mins and grilled for the last 5-10 mins for the parmesan to crisp.

Sweet Potato and Courgette Nachos (Serves 2)

You will need:

  • 500g extra lean beef mince.
  • 1 tin of chopped tomatoes
  • 1 fresh chilli
  • 1 chopped white onion.
  • 2 large sweet potatoes.
  • 1 Courgette.
  • Handful of jalapeños (optional)

Click here for my guacamole recipe!


Sweet potato and courgette crisps directions.

Preheat the oven 220 degrees

Slice the sweet potato as thin as possible. I use my food processor to do this as it was quick and easy and each slice was the same width, which meant they cooked evenly. Other options are a sharp knife, veg peeler or a mandolin. Toss the slices in a small bit of olive oil to lightly coat, then sprinkle with some ground salt. Lay them out in a single layer on a baking sheet and put into the oven. Bake for roughly 30-40 mins turning them half way (the thicker the slices, the longer they will take to cook). Some of the thinner slices will brown quicker than others I would recommend to remove them so they don’t burn and the others can finish cooking.

Slice the courgette the same as the sweet potato. Put them on a paper towel and press another paper towel on top to dry them. Toss them, the same way as the sweet potato, in a small amount of olive oil and sprinkle with salt. Bake in the oven for 40 to 1 hour. Check every 15-20 mins, flipping them over occasionally and taking any cooked ones out before they burn.

For the mince I fried it in some olive oil and then added the onion and chilli (chopped finely) once mince was brown. I added the tinned tomatoes and simmered for 10 mins.

When the sweet potato and courgette were cooked, I removed them from the oven and allowed them to cool. They crisp even more when they cool down. I then lined my bowl with a mixture of sweet potato and courgette, added a large spoonful of the mince, topped it with some guacamole and sprinkled with some jalapeños. This recipe took a good while to prepare but it was worth every bite, and it meant I could enjoy one of my favourite meals guilt free which is pretty amazing.

Fritters and Chicken


You will need:

  • One courgette.
  • One head of broccoli (florets).
  • 2 eggs.
  • ½ fresh chilli.
  • Handful of scallions.
  • 2 tbsp. self-rising flour.
  • Salt and pepper.

Grate the courgette and tip onto clean tea towel, chop broccoli florets, chop scallions and chilli and add all ingredients into mixing bowl. In a separate bowl, beat the eggs with a small drop of milk and add to the veg., then add flour, mix again and season.

Heat some olive oil in a non-stick pan and put a large serving spoon of the mixture onto the pan. This should make 4 medium sized fritters. Leave for 4-5 mins on medium heat until golden brown on one side and solid enough to flip over.


You will need:

  • 2 Chicken breasts butterflied.
  • 2tbsp goats cheese.
  • Handful of fresh/dried thyme.
  • X2 scallions.
  • X2 slices of Parma ham.

Preheat oven 180. In a bowl, mash the goats cheese until soft and add the thyme. Chop scallions finely and add them the the mix. Spread the cheese mixture into centre of the chicken fillet and fold over, then wrap Parma ham around the chicken breast to secure it. The. bake for 25-30 mins in oven.

I served this with some fresh broccoli, cherry tomatoes and feta cheese.