My Favourite Recipes

My hearty, warming and nourishing Soup: Perfect for a cold winter’s night.

●Ingredients:

  • 1 x butternut squash – peeled, deseeded and cut into cubes.
  • 2 x carrots – peeled and cut
  • 1 x onion – sliced
  • 1 chunk of ginger (remove skin)
  • Crushed black pepper
  • Sea salt
  • Flat parsley leaves
  • Chilli flakes

●Method:

  1.  Pop all ingredients into a baking tray and drizzle over olive oil to cover the veggies (2-3 tablespoons).
  2.  Season with 1 tsp sea salt, crushed black pepper and 1 tsp chilli flakes.
  3.  Allow to roast for 30 minutes at 200°c in the oven.
  4.  Once soft, pour all the veggies into a 150ml pan of boiling water + 1/2 a vegetable/chicken stock cube. Mix for 5 mins.
  5.  Pour all ingredients into a blender and whizz up.
  6.  Pour into a saucepan and add water until the desired consistency. I like mine a little thick and creamy 👌

●Toppings

I finish this beauty off with fresh prawns and parsley leaves

THIS SOUP IS A KEEPER 👊 packed full of vital vits/minerals, antioxidants (beta carotene), fibre, antiseptic properties and truly delicious.

GIVE IT A TRY!

Butternut Squash, Carrot and Ginger Soup

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Chicken Schnitzel, Sweet Potato Wedges & Broccolini

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My chicken schnitzel recipe? 

 I love whisking up: Quick, nutritious & delicious meals, just like this one.

Who says breaded chicken can’t be healthy?

My homemade chicken schnitzel, sweet potato wedges and sesame/soya broccolini hits the spot 👌 and is perfectly balanced.

This meal provides you with ~23g of protein and 6g of fibre. So easy to make and super delicious. I’d recommend using sourdough breadcrumbs or cornflakes for that perfect crunch!

*Ingredients*

  • 2 x chicken breast fillets
  • Plain flour (100g) or flour of choice
  • 1 x egg 
  • 30g parmesan cheese 
  • 1 x pack of Broccolini 
  • 2 large sweet potatoes 
  • Crushed black pepper
  • Sea salt 

*Method*

Chicken prep:

  1. Bash the chicken fillets until 1.5mm thick
  2. Pour the whisked egg into a plate
  3. Pour the flour into another plate
  4. Pour the bread  crumbs into another plate
  5. Grate 20g parmesan on top of breadcrumbs and mix in
  6. Dip the chicken breast into the flour 1st, then in to the egg and lastly the bread crumbs
  7. Place into a hot frying pan with 2-3 table spoons of olive oil and allow to brown on med/high heat for 2-3mins either side.
  8. Allow to rest for a minute and slice in to piece’s.

Baked sweet potato wedges prep-

  • Slice the sweet potato in to chips and place on to a baking tray.
  • Drizzle of olive oil and season with back pepper and sea salt.
  • Bake for 20 mins until the desired texture

Broccolini prep –

  • Cut stems in half and stir-fry for 10 mins. Drizzle some soya sauce and sesame oil (1 tablespoon of each)
  • Add a splash of water and pop a lid on to soften to the perfect crunch

Now plate up and enjoy!

Homemade pesto is so easy to whisk up. It’s packed full of gut-healthy foods and is simply delicious.

There are many versions you can make, and I love trying different combos.

This one is made with :

☆ INGREDIENTS ☆

  • 2 handfuls of Spinach   
  • Handful of Basil leaves 
  • 1 cup of peas                     
  • Squeeze of lime juice        
  • 20g Grated Parmesan     
  • Handful of Pistachios     
  • Handful of Almonds     
  • 4 x cloves of Garlic 
  • 100ml water                 
  • 2-3 tablespoons of extra virgin olive oil

☆ METHOD ☆

  1.  Throw all the ingredients into the Nutri-bullet or blender and whizz up.
  2.  Add some extra virgin olive oil to a heated pan and add your chopped garlic and cherry tomatoes. Allow to soften for 10 minutes.             
  3.  Season with black crushed pepper, Himalayan pink sea salt (1/2 teaspoon) and chilli flakes (Optional)  
  4.  Stir-fry the King prawns in some olive oil, black pepper and lemon juice
  5.  Slice some sun-dried tomatoes and add to the pesto
  6.  Pour the pesto into the cherry tomato mix, add the sun-dried tomatoes and king prawns and stir in the rigatoni pasta.

Plate up and garnish with more parmesan and fresh rocket leaves

This sauce can be kept in the fridge for 1 week and is so easy to pair with different protein sources, and is a great dinner option.

Packed full of iron, magnesium, potassium, calcium, B12 and antioxidants as well as protein and fibre-rich!

Home-Made Pesto Pasta

pasta pesto

Tasty Middle-Eastern Salad 

bulgarwheat salad

This is my take on the classic tabula salad

✴Ingredients✴

  • Cous cous
  • Pomegranate seeds
  • Cucumber
  • Green olives
  • Red onion
  • 1 x Lemon
  • Parsley
  • Mint
  • Paprika 
  • Extra virgin olive oil 
  • Sea salt

✴ Method✴ 

  1. Soak 1 mug of cous cous in boiling water. Allow to swell for 5 mins.
  2. Dice half a red onion, a handful of green olives, cherry tomatoes, cucumber and cut a bunch of parsley and mint
  3. Once the cous cous has swelled, fork it and then squeeze a whole lemon, season with salt, paprika and 2-3 tbsp Olive oil.
  4. Add all the ingredients to a bowl and mix. Taste to check the flavour.
  5. Finish it off with pomegranate seeds, as this lifts the salad and adds extra antioxidants and Vit C. 

So tasty, nourishing and delicious, you can top this with a boiled egg, feta cheese, tuna flakes, beans or any other protein source of choice.

#vegan friendly
# vegetarian-friendly