PEAR AND FENNEL SOUP

 2 large fennel bulbs, trimmed                  1 tbs olive oil 
2 sliced onions                                       4 pears, cored & chopped 
 2 chopped garlic cloves                          
 2 pints vegetable bouillon stock *           

*I always use the reduced salt version by marigold (purple pot)

 Heat oil in a large pan and sauté onion & garlic.  Add fennel and a little stock and cook for a further couple of minutes. Add remaining ingredients and simmer gently for about 40 mins.  Blend adding as much of the cooking stock as required to your desired consistency.  Garnish with a little grated lime zest if required.  

                                                     

The Morning Glory

Lovely fresh tasting meal in a glass, perfect start to the day, especially with the egg for extra protein!

Large handful kale                             1/2 avocado

Large handful spinach                        unsweetened almond milk

1/2 lime                                                 1 tbsp linseeds/flax/chia

1 stick celery                                        2 apples

chunk of cucumber

Whizz up together ( I used a nutri bullet) and add extra liquid according to taste.

This was enough for two servings,  Enjoy:-)

CHEEKY CHICKEN CURRY

CHEEKY CHICKEN CURRY


                                                                                                       
1 ½ lbs diced chicken
1 onion, peeled & finely chopped
2 cloves garlic, crushed
1 carrot chopped into batons                                                               1 inch grated root ginger
1 tbsp medium curry powder
1 tsp each of ground cinnamon, coriander, cumin & paprika
½ teaspoon crushed cardamom seeds
¼ tsp turmeric
400g can chop tomatoes
½ pint vegetable bouillon stock
2 large handfuls baby leaf spinach
Chopped coriander to serve


Cook off onion until soft and then add garlic, ginger & spices and stir fry for a further
couple of minutes.
Add the chicken; allow sealing for 2 or 3 minutes and then adding tomatoes and stock.
Bring to the boil, cover and reduce heat, simmering for about 30 minutes until the
chicken is cooked through. Add spinach about a couple of minutes before serving,
garnished with chopped coriander.

Simple Fish Pie

                     

 SIMPLE FISH PIE 

  

390g pack Tesco’s fish pie mix 

1/4 pint SS milk                            juice and zest of ½ lemon                Approx 75ml ½ fat crème fraiche

2 chopped hard boiled eggs

1 teaspoon fennel seeds  

4 oz frozen peas

Topping

1 Cauliflower, broken into florets and lightly steamed

1 oz grated hard strong cheese

Tomatoes to garnish

Mix all ingredients apart from topping and pop into an ovenproof dish.  Mash cauliflower and mix in cheese and then spoon over fish mixture.  Garnish with sliced tomatoes, a sprinkling of black pepper and cook for about 30 minutes at 200C/400F/Gas 6.

Halloween special Recipe, Brains, Blood and Bogies!

                                 

                                                                                           

The Boys absolutely loved this, hope it gets the same response next week when it's known as just plain old meatballs!

  Herby Meatballs with Smokey Tomato Sauce
Serves 4 - Ingredients
• 500g minced beef
• ½ onion
• ½ cup fresh basil
• ½ cup fresh parsley
• 1 cup spinach
• 3 medium eggs
• ½ cup wholemeal bread crumbs
• 1 tbsp dried oregano
• 3 cloves garlic
• freshly ground black pepper to taste
Smokey tomato sauce
• 1 large onion, finely chopped
• 2 tsp coconut oil
• Salt and freshly ground black pepper
• 1 garlic clove, peeled and finely chopped
• 1 tsp paprika
• 2x 400g cans of chopped tomatoes

 Method
1. Preheat your oven to 180C or Gas Mark 4.
2. Blend onion, herbs, garlic and spinach in a food blender.
3. Combine all the ingredients in a bowl and mix well with your hands.
4. Season the mixture to taste with sea salt and freshly ground black pepper.
5. Make small balls the size of golf balls and place them apart on a baking tray, then place them in the preheated oven to cook for about 30 minutes or until browned.
To make the sauce:
1. Place the onion in a heavy bottomed pan with the coconut oil and season with salt and pepper. Cover with a lid and fry gently over a low heat until soft and sweet.
2. Add the garlic, paprika and chilli flakes and fry for a further 30 seconds, stirring constantly.
3. Add the tomatoes and bring to a simmer. Simmer the sauce for 20 minutes. Liquidise until smooth. Pass the sauce through a sieve, back into the pan. Taste and add seasoning as necessary.

Oat & Seed Snack Bars

Oat & Seed snack bars

Full of all the good things, these sweet little treats make a delicious healthy snack.

                  Ingredients                  

                 300g pitted dates                                                  240ml warm water                                                4 fl oz melted coconut oil
                 500g organic oats
                 100g dessicated coconut
                 zest of 1 orange
                 100g sunflower seeds
                 100g pumpkin seeds
                  50g linseeds

Method

Soak the dates in the warm water for about 30 minutes.  Meanwhile line a baking tray with greaseproof paper and melt the coconut oil.

Blend dates, water and oil in blender/nutribullet until smooth.

Place all the remaining ingredients in a large bowl and then add the date syrup mixture.

Mix thoroughly until all combined and then press down evenly into the baking tray. Pop in the fridge until set.

Remove and cut into approx 16 squares.  Store in a sealed container in the fridge.

My "Go To Greenie"

 Whatever did I do before I had my Nutri Bullet.  Really loving experimenting with whatever is in season but this has to be one of my favourites, delicious!

Ingredients
 Large handful spinach
Small piece of root ginger, peeled
1/2 avocado
1 small eating apple
Water

Simply whizz the whole lot for a few seconds, as well as adding those essential fatty acids the avocado makes it really creamy!

Halloumi Skewers with Orange & Dill dressing

Delicious on  the BBQ!!

HALLOUMI SKEWERS WITH ORANGE & DILL DRESSING

2 x 250g packs of halloumi, cut into chunks

2 red peppers, deseeded & cut into chunks

2 x yellow peppers “    “         “        “         “

2 red onions, cut into 1/8ths, leave attached at root end for easier threading

4 courgettes roughly chunked

Dressing

4 tbsp extra virgin olive oil

Juice of 1 orange

Handful of fresh dill

8 long wooden skewers

(need to pre-soak for 30 mins or use metal ones)

Make dressing and put to one side

Thread up the skewers with halloumi and vegetables, lay them flat and brush with half

Of the dressing.  Grill on BBq or under grill for about 15 minutes, turning and basting often.  Sprinkle with remainder of dressing and serve with large salad.

Slow Cooker Chicken stew

A great winter warmer and so easy too, the slow cooker really is a busy mum's friend!  Excuse the photo, still steaming!!

Ingredients (serves 4)

Approx 1lb diced chicken                                                                                                                          1/2 pint water

1 diced onion

2 sticks celery, sliced

2 large carrots sliced

1/4 small swede, diced

1 teaspoon paprika

1 teaspoon dried sage

1/2 teaspoon dried rosemary

2 tablespoons tomato puree

3/4 pint chicken stock                                                                                                

4fl oz water

2tbsps cornflour/flour

Frozen peas

Pop all top 11 ingredients into slow cooker (veg at the bottom), and cook on high for 4 hours.  Mix water and cornflour thoroughly then add to pot along with peas and cook for a further 30 minutes.

You can add any vegetables according to choice.  I usually serve some green steamed vegetables on the side as think these only need a quick cook, but root vegetables work really well :-)

BEETROOT ZING!

A lovely tasty juice, full of goodness with a cheeky kick!

Ingredients ( serves 2 )

1 large raw beetroot

1 large carrot

2 small apples

1 inch piece of root ginger

 

Top and tail and scrub vegetables.

 Chop into managable chunks for your juicer

Juice all ingredients and enjoy!

Coconut cod parcels

                            Coconut Cod Parcels

A great easy mid week supper, that's full of all the good stuff!

Ingredients                                                                    

2 x cod fillets/loins
pinch chilli flakes
zest half lime
4 tbsp coconut milk
handful chopped coriander

Mix chilli, lime zest, coconut milk and coriander in to a bowl.  Remove skin from cod and place each fillet in the middle of  a  large rectangle of foil.  Spoon the sauce over the top, gather the ends of foil together to make a loose parcel and cook on a baking sheet for about 20 minutes until fish flakes easily.  Serve with roasted or steamed vegetables.

Fish n Chips

A light alternative to an old favourite, this makes for a real healthy dinner.

Ingredients

12 oz sweet potatoes, cut into wedges

1 tsp smoked paprika

1tbsp olive/coconut oil

Black pepper

4 cod/haddock/white fish fillets

 zest half a lemon

few sprigs thyme leaves chopped

few sprigs parsley leaves chopped 

2 slices wholemeal bread made into breadcrumbs

1 tsp olive oil

Method

Mix oil, paprika, pepper and sweet potato wedges. Place on a baking tray and pop in the oven to start cooking .

Mix herbs, lemon zest, oil and breadcrumbs and press on top of fish fillets. Cook alongside potato wedges for approx 15 minutes until fish flakes easily.  Serve with a some steamed green vegetables for a speedy, nutritious fish supper without the batter but with a great taste.

Spicy Green Chicken Curry

Ingredients                                                                                           

1 onion, finely chopped                                                                      600g    diced chicken           4 cloves garlic, chopped                                                                    14fl oz chicken stock              Piece of root ginger, chopped                                                          1 sliced yellow pepper

2 deseeded green chillies                                                                  1 sliced yellow pepper

Large handful of chopped coriander

Fresh/dried mint (approx 2 tbsp dried, more if fresh)

2 tbsp  mild/medium curry powder

7oz coconut milk                                                                          

                                                                                                                                                                                                              

Method

Soften onion in a large pan or wok.  Meanwhile process all the ingredients in the first column in a blender until fairly smooth.

Add chicken to pan and stir fry for approx 5 minutes before adding the sliced vegetables and cook for another 5 minutes.  Then stir in the stock and coconut mixture, bring to the boil and then reduce the heat, cover and allow to simmer for approx 20 minutes.

You can use any vegetables that you have to hand, baby sweetcorn works well!

  Lentil and Black Bean Soup

A great vegetarian soup which is really filling and full of fibre rich carbs and protein and so perfect for keeping those blood sugar levels steady.  I really love this, it's so easy to make and feels really comforting after a workout in the cold!

1 large onion

2 crushed garlic cloves                           

1/2 teaspoon chilli powder

1/2 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon tomato puree

4oz red lentils

2oz dried black turtle beans (need soaking overnight)

Cook turtle beans according to directions on packet. Saute onion, garlic and spices and then add 500ml of vegetable stock with tomato puree.  Bring to the boil and add red lentils and cook for approx 30 minutes. Roughly mash the cooked and rinsed turtle beans and add to the soup with pepper  and juice of a lime.  Simmer for approx 5 minutes and serve garnished with coriander.

Seasonal squash and blue cheese risotto

Squash and blue cheese risotto

Ideal for a quick dinner and to make use of all the seasonal anti oxidant packed squashes around at the moment.  

Serves 4

1 butternut squash, peeled and cubed

1 red onion, peeled and cut into wedges

12 cherry tomatoes

3 garlic cloves, crushed

2 tbsp olive oil
1 litre vegetable stock

12oz pearl barley

2tbs dried sage

100g Gorgonzola, cubed

2oz chopped almonds

Toss the butternut squash and onion in the olive oil and roast in the oven for about 20 minutes.  Add the cherry tomatoes and cook for a further 10 to 15 minutes.  Meanwhile cook the garlic in a frying pan over a low heat and then add the barley, stirring until all the grains are coated.  Slowly add half of the stock, stir and when most of the liquid has been absorbed add the remainder and the dried sage and cook until barley is tender  (approx 35/40 minutes.

Stir in the squash, onions and tomatoes and top with the cheese and sprinkle with almonds.

Blackberry compote

So many blackberries picked this weekend, this was delicious on pancakes!

Simmer 8oz blackberries in a pan with 3floz apple juice and a good pinch of cinnamon in a pan for a couple of minutes.  Enjoy with porridge/ muesli for a healthy start to the day.

Berry frozen yoghurt

It's blackberry time again, yippee!

I love crumbles but sometimes a change is as good as a rest. This super simple recipe keeps the kids happy, firstly picking the berries, then mixing and freezing before enjoying the "fruits" of their efforts!

Ingredients

500g natural yoghurt
50g chopped toasted almonds
50g chopped nuts of your choice
50g  chopped strawberries/raspberries
50g chopped blackberries
50g dessicated coconut

Firstly mix everything together in a bowl
Pour into  freezer proof containers and pop in overnight or until solid.
Before serving, remove container for about 20 minutes and then enjoy!!