ALL · beef · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · pasta

Lasagne

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I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.

 

Makes 4 portions

400g Scottish Mince

1 Carrot, chopped

1 Onion, chopped

1 Red Pepper, chopped

2 tbsp Tomato Paste

1 400g tin chopped tomatoes

2 Oxo cubes

1 tbsp Worcestershire Sauce

1 tbsp Mixed Italian Herbs

2 tsp Dried Garlic Granules

For the White Sauce

350g Natural Yoghurt Fat Free

1/2 tsp Mustard

120g Low Fat Cheddar

2 eggs

Lasagne Sheets – I made my own but you can buy ready made

 

  1. Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
  2. Add the mince and brown.
  3. Add the Italian herbs and Worcestershire sauce and stir through
  4. Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
  5. Put lid on and simmer for 30 minutes
  6. Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
  7. To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)                      20191124_162224
  8. Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
  9. I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.

Yummy!

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ALL · Healthy Eating Ideas · One Pot Wonders · sauces & dips · superfoods

Beetroot Hummus

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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

 

  1. Drain the chickpeas and keep the juice.
  2. Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
  3. 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.

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Moroccan Beef Pilaf

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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.

 

Serves 2

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)

 

  1. Heat oil in a pan on medium to high heat
  2. Brown onion and garlic for a few minutes
  3. Add in the mince with seasoning and brown
  4. Add the spices and cook for a minute, add the rice and mix through until coated.
  5. Pour in the stock and simmer for about 15-20 minutes
  6. Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
  7. Serve. Yummy!

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine · superfoods

Maple & Teriyaki Glaze Salmon

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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.

 

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

Select of vegetables to serve.

 

  1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
  2. Remove food from bag, keeping the marinade.
  3. 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.
  4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

 

 

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ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · superfoods

Cheese ‘n’ Ham Omelette

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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.

 

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

 

  1. Heat some spray oil in a fry pan on medium heat
  2. Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
  3. 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)
  4. Remove and serve. Yum!

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders

Pumpkin & Bulgur Wheat Curry

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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

Seasoning

 

  1. Heat coconut oil in a large pan until melted.
  2. Add garlic and onion with seasoning and fry for a few minutes
  3. Add the rest of the spices with the ginger and tomato paste and stir
  4. Add the pumpkin and stir until coated with the spice mix
  5. 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
  6. Add the spinach, cook for a further minute and serve.

 

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ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Filipino Chicken Curry

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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.

 

Serves 2

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

 

  1. Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
  2. Add the onion, pepper, sweet potato, garlic and ginger and brown.
  3. 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.
  4. Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
  5. Serve on its own or with some steamed wholemeal rice.

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