Banana and Matcha Pancakes

bananamatcha

TIME: 10 MINUTES
DIFFICULTY: EASY

Ingredients

1 banana

2 eggs

1g matcha powder

Optional:

Handful of berries

Chocolate Sauce

Method

  1. Mash the banana until lumps are removed.
  2. Add the eggs and the matcha powder and stir together.
  3. Spray a non stick pan with oil and warm to medium heat. Cook each pancake (about 2 tbsp batter) for 30 seconds each side.
  4. Serve with any added extras, such as chocolate sauce and berries.
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Mango and Peach Ice Lollies

 

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These natural ingredient ice lollies are so easy to make and are a great healthy treat during the summer!
TIME: 10 MINUTES
DIFFICULTY : EASY

You will need : Ice lolly moulds

Ingredients

80g mango chunks

1/2 a tin of peaches in juice

25ml water

40ml rice milk

Method

  1. Put all of the ingredients in a blender and blend until smooth.
  2. pour into the moulds and put the moulds into the freezer.
  3. Leave the lollies to freeze for at least five hours.
  4. Enjoy!

Blueberry and dark chocolate muffins (made with coconut flour)

blueberry muffins

DIFFICULTY : MEDIUM
TIME: 45 MINUTES

INGREDIENTS

85g coconut flour

100g blueberries

3 tbsp melted butter

3tbsp honey

1 tbsp stevia

1/4 tsp baking powder

3 eggs

3 squares dark chocolate

METHOD

  1. Preheat the oven to 200°C.
  2. Add the eggs, honey, stevia and butter to a bowl and stir until smooth.
  3. Sift the flour and baking powder into the wet ingredients and mix together.
  4. Break the chocolate into small chunks and add to the mixture with the blueberries and stir.
  5. Line a muffin tray and add the mixture evenly.
  6. Bake for 15-18 minutes checking it is cooked through. Leave out to cool before serving.

 

Turmeric Chicken Salad with Teriyaki Sauce

chicken teriyaki salad

DIFFICULTY: MEDIUM
TIME: 45 MINUTES

Ingredients

1 Chicken breast

1 tbsp Turmeric powder

1 spring onion

1 red pepper

1/5 of a whole cucumber

handful of lettuce leaves

For the teriyaki sauce:

3 tbsp soy sauce

2 tbsp of honey

1 tsp garlic powder

Method

  1. Make sure the chicken breast is defrosted. Season the chicken breast with turmeric and cook in the oven for 30 minutes at 180°C. Check the chicken is cooked through.
  2. Chop up the onion, pepper, cucumber and lettuce.
  3. To make the teriyaki sauce, add the soy sauce, garlic and honey to a pan over medium heat. Stir until the mixture completely blends to a sauce. Serve over the chicken salad.

Mango Salsa

mango salsa

DIFFICULTY : EASY
TIME : 5 MINUTES

Ingredients

200g tomatoes

150g mango

1 red onion

1/2 red pepper

2 spring onions

juice of 1/2 lime

Method

  1. Dice the mango, tomato, peppers and onions.
  2. Stir together in a bowl and squeeze the lime juice over the salsa.

Watermelon and Mint Lemonade

watermelon and mint lemonade

DIFFICULTY : EASY

TIME: 2 MINUTES

This refreshing summer drink is full of vitamins and so easy to make! It’s also great as a non alcoholic cocktail if you’re cutting back.

Ingredients

500ml Diet Indian Tonic Water

1/2 cup watermelon chunks (de-seeded)

Handful of fresh mint leaves.

Method

  1. De seed the watermelon and cut into chunks. Put into a blender with the tonic water and blend until smooth.
  2. Pour into a cup and serve with fresh mint.

Creamy broccoli chicken with butternut squash pasta

butternut squash pasta

Ingredients (per person)

1 chicken breast

75g Butternut squah noodles (ready prepared or spiralised.)

1/2 cup of broccoli

1/2 cup of green beans

2 tbsp garlic and herb soft cheese

1 tbsp natural yoghurt

1 tbsp salsa

1 tsp basil

1 tsp parprika

1 tsp of black pepper

1 tsp garlic salt

Method

  1. Make sure the chicken is defrosted and diced. Throw into a pan over medium heat with some olive oil.
  2. Pre boil the broccoli and green beans for 5 minutes to soften them slightly then add to the chicken.
  3. Add the soft cheese, yoghurt and salsa until you get a sauce consistency, adjusting the ingredients if necessary.
  4. Cook and stir until the chicken is cooked through (check with a fork) and then add your butternut squash noodles.
  5. Cook for a further 3-4 minutes.

 

 

Strawberry and Lime Frozen Yoghurt

sorbet

Difficulty : Easy

Ingredients

100g Frozen Berries

40g natural yoghurt

3 tbsp Honey

Half a lime

30 ml coconut water

Method

  1. Put the frozen berries in a blender,  with the yoghurt and honey and squeeze the juice from half a lime in.
  2. Blend together, slowly adding the coconut water.
  3. Store in the freezer for at least 3o minutes before serving.

 

Creamy Prawn Courgetti with a kick

prawncourgetti

Time : 20 minutes
Difficulty: Medium

Ingredients

100g Prawns

1 Courgette

150ml passata

3 tbsp Light Philadelphia

1 tsp chilli powder

1tbsp chives

Method

  1. Turn the courgette into strips either using a spiraliser or a potato peeler.
  2. Put the passata, chilli powder and Philadelphia or cream cheese on the hob until they start to form a sauce.
  3. Make sure the prawns are fully defrosted and fry them with the courgetti in the tomato sauce for 3-4 minutes.
  4. Sprinkle the chives over the dish to serve.

Kiwi, Spinach and Blueberry Smoothie

kiwismoothie

Time: 10 minutes
Difficulty: Easy

Ingredients

2 Kiwis

20g spinach

50ml skimmed milk

30g blueberries

2 tbsp natural yoghurt

15 ml coconut (or tap water)

Method

  1. Blend the kiwis, spinach and milk until smooth and pour into a glass.
  2. Clean the blender, then blend the blueberries, natural yoghurt and water.
  3. Pour most of the mixture into the glass, leaving a couple of spoonfuls behind.
  4. Drizzle the remainder of the blueberry mixture down the sides of the glass.
  5. Stir well before drinking!