This recipe is taken from The Body Coach Lean in 15 book, however I have altered it slightly to suit my preference. I love breakfast but I don’t always have time to make anything big and would sometimes resort to grabbing fruit on the way out the door. This granola is perfect for on the move and fills me up so I don’t hit a mid morning slump. It’s just as delicious as store bought but with no added sugars or additives. It’s all natural and the only sugars come from the honey and the fruit. This recipe makes a big batch and can be kept in a jar for up to 5 days. Try it out and let me know.
200g mixed nuts – I used almonds, cashews, hazelnuts and walnuts
150g rolled oats
1 grated apple
2 tsp cinnamon
20g raisins, sultanas and dried apricots
Preheat the oven to 190 degrees.
Mix all your ingredients apart from the raisins, sultanas and apricot in a bowl. Flatten into a baking tray and add to the oven for 25-30 minutes mixing occasionally.
Remove from the oven and allow to cool. Once cool mix in the raisins, sultanas and apricots. Store in an airtight container for up to 5 days.
Serve with almond milk and Greek yoghurt for a healthy satisfying breakfast.
Lunch tomorrow is sorted! These fritters are delicious served cold or hot. This recipe makes 2 medium sized fritters but you can split it to make smaller ones for a snack to have with soy sauce for dipping.
1 tin sweetcorn
1 red chilli
2 spring onions
50g plain flour
Salt and pepper
Mix all your dry ingredients in a bowl together. Add your egg and water and mix together to create a thick batter.
Heat coconut oil in a pan and split your batter to how many fritters you are going to have. Cook them for around 2 minutes each side until cooked through and browning.
Remove from your pan and pat down with kitchen roll to remove any excess oil.
I made 2 medium sized ones, one for tomorrow and one for the next day.
Serve with spinach, tomato and chilli sauce.
These tortilla pizzas are so delicious and you feel like your having such a treat. You can remove and add all the toppings that you like. I kept it simple tonight as I had a long day and didn’t feel like spending an hour in the kitchen.
I use wheat and white wraps but you can use any flavour to alter your taste.
2 flour tortilla wraps
1 tinned tomatoes
1 tin sweetcorn
1 spring onion
1/2 chorizo sausage
Preheat the oven to 230 degrees. Mix your tomatoes, corn and spring onion together, lay your wraps out and load on your tomatoes mix.
Thinly slice your chorizo and put on the top. Pop in the oven for 5 minutes.
Put your spinach in a sieve and run under hot water until wilted. Wring out any excess water.
Take your “pizzas” out of the oven, add your spinach and make a little well in the middle, crack in your egg and put back in the oven for 5-7 minutes until your egg is cooked through and your wrap edges are browned.
Our takeaway hiatus is going strong, there was a severe craving over the weekend – but we didn’t cave!!
I cooked up this chicken fried rice with homemade satay sauce and it was so delicious there were none for leftovers.
You can take out and add different ingredients as you wish.
2 sliced chicken breasts
1 cup basmati tife
1/2 cup frozen peas
3 slices ham or bacon
1 teaspoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon oyster sauce
For the satay sauce
150ml coconut milk
2 tablespoons peanut butter
1/2 teaspoon brown sugar
1/2 teaspoon white wine vinegar
Bring a pot of water to the boil, add you rice and cook for 10 minutes
Meanwhile, heat coconut oil in a pan and add your chicken, cook for 6-7 minutes and add your ham. Pour in your rice wine vinegar and add your peas. Leave to simmer for 2 minutes. Move your contents to the side and pour in your beaten egg, stirring quickly. Then mix the contents together once your egg has cooked.
Once your rice is cooked drain and leave in the sieve for 5 or so minutes, this allows it to become fluffy and sticky.
Add your rice to the pan and mix in your soy and oyster sauces.
Leave together in the pan for 5 minutes.
For the satay sauce
Put your coconut milk in a pot and bring to the boil. Gradually start stirring in your peanut butter and brown sugar.
Finally add your brown sugar and mix well.
Serve on the side of your rice, it’s also perfect for dipping!
The cold snap has no sign of shifting so this morning I wanted a big bowl of sweetness. This honey and cinnamon porridge made with unsweetened almond milk fills me right up until lunch time and doesn’t contain lots of raw sugar that will spike my sugar levels leaving me on a sugar come down in an hour.
10g rolled oats
150ml almond milk
1 teaspoon honey
1/2 teaspoon cinnamon
Mix your oats, honey and milk in a bowl. Add to the microwave for around 2 minutes 40 seconds (depending on the consistency you like). Once ready sprinkle worh cinnamon and serve.
You can also make this as overnight oats to eat on the move if you’re short for time in the mornings. Just add any fruit you fancy.
I love snacks and these homemade tortilla chips fit the bill. You can have any different seasonings added to alter the taste and they are perfect to pop in a grippy bag and take with you throughout the day.
I served mine with my chilli tonight for Mexican night.
2 x wholewheat tortilla wraps
Rock Salt and pepper
Preheat the oven to 180 degrees.
Cut your tortilla into triangle shapes and place on a baking tray. Drizzle lightly with olive oil.
Mix your seasoning together well and sprinkle evenly over the tortilla chips. Add to the oven for 10-12 minutes until crispy.
When it’s freezing outside there is nothing better than a big bowl of steaming hot chilli. My recipe is packed with veg and I like to serve it with or without rice. You can use either turkey or beef mince, tonight I went for beef and serve it with my homemade tortilla chips. 💃🏽
This recipe is so easy, shove everything in a pan and leave to simmer. You can make it in a big batch and pop it in the freezer for a quick tasty lunch midweek.
400g ground beef minced
2 red chillies
2 garlic cloves
1 orange pepper
2 celery sticks
2 teaspoons cumin
1 teaspoon hot chilli powder
1 teaspoon smoked paprika
Pinch salt and pepper
1 beef stock cube
1/2 tin tinned tomatoes
Add 1 teaspoon coconut oil to your pan, add your chopped chilli and garlic, allow to soften. Cube the remainder of your veg and add it to the pan, mix it well. Break your mince into the pan and seperate any remaining chunks with your wooden spoon. Allow the mince to brown and add your cumin, paprika, chilli powder and salt and pepper.
Throw in a stock cube and add your water. Bring to the boil and leave to simmer for 15 minutes. Stirring occasionally.
After 15 minutes add your tinned tomatoes and stir well. Add more seasoning to suit your taste if you want. Leave to simmer for a further 10-15 minutes until thickened up
Serve with a dollop of Greek yoghurt and parsley.