In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.
The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.
Makes approx 600g
3 Large cooked Beetroots, diced
1 can 400g Chickpeas
2 garlic cloves, crushed
Juice & zest of 2 Lemons
4 tbsp tahini
2 tsp smoked paprika
Salt & Pepper
- Drain the chickpeas and keep the juice.
- Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
- Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.
Serve as you please. Makes a great dip.
Healthy too at just 71 calories per 50g.
Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.
1 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
300g Scottish steak mince
1 tsp Chilli powder
2 tsp mixed spice
1/2 tsp turmeric
150g Basmati rice
300ml Beef Stock
100g frozen peas
2 handfuls of Spinach
Seasoning (salt & pepper)
- Heat oil in a pan on medium to high heat
- Brown onion and garlic for a few minutes
- Add in the mince with seasoning and brown
- Add the spices and cook for a minute, add the rice and mix through until coated.
- Pour in the stock and simmer for about 15-20 minutes
- Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
- Serve. Yummy!
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
A lovely refreshing side salad. Perfect with fish.
Courgette – Spiralized or julienne style its up to you.
1 orange Carrot – as above
1 purple Carrot – as above
6 spring onions – sliced diagonally
small piece of ginger grated
Juice of 1 lime
2 tbsp olive oil
small bunch fresh coriander – finely chopped
- Mix everything in a large bowl and serve.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
- Heat some spray oil in a fry pan on medium heat
- Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
- I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
- Remove and serve. Yum!
Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.
Makes 8 servings (or 6 big ones…lol)
100g chopped hazelnuts
140g self raising flour
175g butter cut into small chunks
70g Caster sugar
80g dark brown sugar (10g from sprinkling)
2 large eggs
4 small pears – peeled, cored and diced
50g dark chocolate, chopped into small pieces
- Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
- Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs
- Add the sugar, eggs and mix
- Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
- Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
- Cool in the tin then transfer to a wire rack.
- Serve with some lovely whipped cream or ice cream.
Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.
You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.
Makes 4-6 servings
500g chopped pumpkin
1 tbsp coconut oil
1 onion – diced
1 tsp dried garlic granules or 1 clove crushed
thumb size piece of ginger, diced
1/2 tsp smoked paprika
1/2 tsp ground coriander
1 tsp cumin
2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp dried chilli flakes
2 tbsp tomato puree
1 400g can of coconut milk
1 400g can chopped tomatoes
400ml vegetable stock
150g Bulgur wheat
2 large handfuls of Spinach
- Heat coconut oil in a large pan until melted.
- Add garlic and onion with seasoning and fry for a few minutes
- Add the rest of the spices with the ginger and tomato paste and stir
- Add the pumpkin and stir until coated with the spice mix
- Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
- Add the spinach, cook for a further minute and serve.