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Steak Stir Fry

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This dish is another healthy dish packed with protein!


Serves 2
1 rump/sirloin steak 250g wholewheat noodles 3 tbsp sesame oil2 tbsp soy/tamari sauce2 tbsp teriyaki sauce 1 fresh lime1 garlic clove1 fresh chillisprinkle of sesame seeds1 handful of mange tout1 handful of baby corn1 small handful of tenderstem broccoli1 red/orange pepper1 pak choiFresh coriander (optional)First marinade the steak (it's worth doing this a few hours or the day before) Thinly slice half the chilli and place in a bowl. Add the sesame oil, soy/tamari sauce and teriyaki and stir. Squeeze the juice from half the limeCrush the garlic and rub over the steak, Place the steak in the marinade, coating both sides, then set aside (or in the fridge overnight).Prepare the vegetablesThinly slice the rest of the chilliSlice the pepper and baby corn lengthways into thin stripsCut the ends off the tenderstem broccoli and pack choi If you like coriander, then roughly chop this Cook the noodles in boiling salted water as…

Fast Veggie Curry

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Here is a super quick and nutritious meal full of flavour!



Serves 2-3

200g of wholemeal/normal couscousolive oil/coconut oil 2 cloves of garlic (finely chopped/crushed)1 red chilli (finely chopped)2 tbsp tamari/soy sauce3 tbsp almond butter1 tbsp maple syrup2 tbsp curry powder1 tsp chilli powder (if you want some extra kick)100ml of water 1 can of light coconut oil 1 yellow/orange pepperhandful of tenderstem broccolihandful of baby corn handful of sugarsnap peas1 courgette (cut into semi-circular slices)2 spring onions (finely sliced)salt and pepperFirstly prepare your couscous according to the packet instructions (wholemeal couscous can take slightly longer than the usual couscous). It's worth preparing all the veg first before you start cooking the curry, as the curry cooks quickly. Using a wok, pour some olive oil into the pan and bring temperature up to a medium-high heat. Chuck in the spring onions and garlic, then stir in the courgette, pepper, baby corn, broccoli, sugarsnap …

Tasha's Huevos Rancheros

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It's been a while since I was last on here, but a request for this recipe got me back in this space! This Mexican inspired brunch item seems to be popular dish amongst the healthy cooks, so I thought I would upload my basic version.




Serves 2


olive oil/coconut oil1 onion 2-3 cloves of garlic (finely chopped/crushed)1 red pepper (sliced)1/2 fresh chilli (finely chopped)2 bay leaves1 tsp smoked paprika pinch of chilli flakes 2 tins of chopped tomatoes100ml water a large handful of spinach (washed)4 eggs 1 large avocado 1 lime (juiced)2 spring onions finely slicedsalt and pepper 
To make the tomato sauce, drizzle a small amount of olive oil/tsp coconut oil in a frying pan and add in the onion, stirring until the onion is soft (approx 5 minutes). Add the peppers, bay leaves, chilli, garlic and spices to the pan and cook for another couple of minutes. Season with salt and pepper.Stir in the tomatoes and water and leave on the hob to simmer until the sauce thickens. Now to make the guacamo…

Roasted Vegetable Salad

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Serves 2 
2 medium sweet potatoesolive oil 1 onion handful of green beans 1 small courgette 1/2 yellow pepper two handfuls of spinach1/4 cucumber (chopped)handful of cherry tomatoes (halved)handful of mixed olives feta cheese mixed herbs 2 tbsp of hummus 
Bake the sweet potatoes in the oven at 180C for 40-50 minutes (until cooked through)Roughly cut the courgette, peppers, tomatoes and onions into medium sized pieces, add to a baking tray. Coat with olive oil, sprinkle with dried mixed herbs and seasonPlace in the oven and cook for approximately 30 minutesAfter approximately 10-15 minutes, check the vegetables and shake them around to ensure even cookingDice the feta and place in a bowl along with the olives. Pour some olive oil and a sprinkle of dried mixed herbs and mix together10 minutes before you are ready to serve, bring a pan of water to the boil, add the green beans and cook for 2 minutes (for al-dente beans)Mix together the roasted vegetables, spinach, cucumber, olives and fet…

Tomato and Basil Courgetti

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Serves 2 3 medium to large courgettes (or you can buy ready made courgette spaghetti)olive oil1 onion (chopped)2 cloves of garlic (crushed/finely chopped)1 tin of chopped tomatoes 1/2 a yellow pepper 1 tsp of tomato puree a handfull of pitted mixed olives100g feta cheesechilli flakes fresh basil (roughly chopped) Prep To make your courgetti, use a spiraliser and cut your courgettes into spaghetti/noodles In a large frying pan add the olive oil, garlic and onion and fry gently on a medium heatOnce the onion has softened add the yellow pepper, tinned tomatoes, tomato puree, and chilli flakesStir the sauce and cook for approximately 5 minutes until the peppers soften slightlyRoughly chop the olives and fresh basil, then add these along with the courgetti to the pan. Coat your courgetti in the sauce for a minute or two, then serve Break some feta cheese on top and add some basil to garnish 


Spaghetti squash veggie boat

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This is another great veggie meal with an added bonus of being low in fat and super healthy. If you are embarking on healthy eating for your new year resolution - this is a great nutritious recipe!

Serves 2

1 small spaghetti squash 1/2 a large courgette (sliced and halved)1/2 red pepper (chopped)2 cloves of garlic (crushed)1 small onion (chopped)1/2 small yellow squash (chopped)1 shredded carrot handful of spinach 1 tsp olive oil 1 tsp mixed herbs/chopped fresh basil75ml of vegetable stock2 tbsp of light cream cheese2 tbsp of light creme fraiche  Prep  Cut the spaghetti squash in half, de-seed and pop the halves on a parchment paper lined baking tray (cut side down).Place in the oven on a 190C heat and cook for 30 minutes (or until fully cooked).Make the vegetable stock and allow to cool.Heat the oil in a frying pan on a medium heat, add the onions, garlic, and yellow squash, courgette, pepper and herbs and cook for 5-10 minutes until soft. Add in the carrot and spinach and cook for anot…

Salmon fish cakes and parsley sauce

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These fish cakes are really simple and quick to make. Fab if you are late in from work and want to whip up something tasty in less than 20 minutes!
Serves approx 42 small baking potatoes2 salmon fillets1 small egg1 onion 2 tsp fresh parsley (chopped)1 tbsp flourzest of 1 lemon Prep Dice the potatoes and boil for 10 minutes until softPlace the fillets in foil, rub some olive oil with salt and pepper all over season wand pop in the oven at 180C for 10 minutes (or until cooked)Mash the potatoes and adding salt and pepper and place into a bowlFlake the salmon into the bowl with the mash potato and add the flourMix it all together and adding the lemon zest and parsley Divide the mixture into 4 and shape into circles approx 2cm thickAdd some oil to a large frying pan and put on a medium heat, when the oil is hot, add the fishcakes and cook for approx 3 minutes on each side until golden Parsley sauce1 egg yolk1 bunch of fresh parsleysalt and pepper250ml double cream1/2 lemon juicedTo make th…