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!
It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.
Makes 1 large portion
250g chopped pumpkin
30g sliced leek
30ml double cream
300ml vegetable stock
30g Bulgur Wheat
Salt & pepper to taste
- Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
- Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
- Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
- Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
- You can also add in some toasted croutons if you like.
I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.
1 tsp coconut oil
2 Chicken Breasts – chopped into chunks
1 sweet potato – chopped into chunks
1 onion – chopped
1 tsp dried garlic granules
1 tsp ginger
1 red pepper, chopped into chunks
1 tbsp curry powder
1 tsp paprika
1 tbsp fish sauce
200ml coconut milk
1 tsp chilli powder
Salt & pepper to taste
- Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
- Add the onion, pepper, sweet potato, garlic and ginger and brown.
- Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
- Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
- Serve on its own or with some steamed wholemeal rice.