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.
Slaw: (Shred the following and put in mixing bowl)
Spices: (add a sprinkle to the chopped slaw and mix).
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.
3 Peppers (I used orange, red and green) chopped
4 cloves of garlic chopped
2 medium onions chopped
1 fresh chilli chopped
5 sundried tomatoes (mine were from a jar)
1 tin chopped tomatoes
1 tbsp Mixed herbs
Salt and pepper
1 cup of water
Add dash of olive oil to saucepan.
Add onions, peppers, chilli and garlic and cook for 5 mins on med/high heat.
Reduce heat to medium and add small cup of water. Cook for another 5 mins.
Add sundried tomatoes and tin of chopped tomatoes. Stir in mixed herbs and sprinkle of salt and pepper.
Stir well and let simmer for 15 minutes.
Using hand blender blend your veggies to desired texture.
Perfect alternative for fresh pasta sauce. Great way to get veg intake up if you are not a fan or kids wont eat them. I even had some left over that will keep in the fridge for a few days.
Makes 4 Burgers
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.
Makes 1 Large Pot.
Equipment: 1 Large Pot, Hand Blender.
10 Medium Mushrooms
3 Cloves of Garlic
2 Large Parsnips
1 Stock cube Chicken/Veg
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.
- 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.
- 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.
Such a festive soup with plenty of flavour and that will keep you warm this autumn.
- 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.
- 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.
You will need:
- 2 Medium Sweet Potato
- 1 onion
- 2 Medium Leeks
- 2 Cloves of garlic
- Mixed herbs
- 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.