Recipes

Strawberry Coconut Cheesecake

For the Base
100g unsweetened shredded coconut
100g ground almonds
50g soft dates
Pinch of seasalt
2 tbsps. softened coconut oil

For the Filling
Pack of strawberry sugar free jelly
200g pureed strawberries
2 x 250g packs of Asda fat free quark
Sliced strawberries to decorate

To make the base, line an 8 inch removable base pan with cling film. Put all the base ingredients in a food processor and blitz until they start to come together in a ball. Tip the base ingredients into the prepared tin and press down well with a spoon or your fingers. Place in the fridge to harden for an hour or so.

To make the filling, first make up the jelly by mixing the crystals with just half a pint of boiling water. Place the jelly in the fridge for 20 minutes or so until it is just beginning to set. Remove from the fridge, and scrape into a large bowl adding the pureed strawberries and quark. Using a food mixer, whisk until well combined and light and fluffy. When the base has hardened, pour the filling over and smooth out. Replace in the fridge to set completely – about an hour. Decorate with the sliced strawberries just before serving.

Serves 6
Whole recipe = approx. 1480 cals Per serving = approx. 250

Banana and Blueberry Breakfast Muffins

Think that muffins are off the menu when you’re trying to reduce your carb intake? How about these lovely savoury ones then– low carb, gluten free, vegetarian and absolutely delicious! Very versatile - they can be eaten warm for breakfast, popped in a lunch box or just snacked on when the need arises!

Veggie, gluten free and low carb
Makes 12

Ingredients
200g raw cauliflower, riced 
1 green chilli, deseeded and finely chopped 
2 teaspoons finely chopped basil 
2 medium eggs, separated 
60g organic coconut oil, melted 
30g Pecorino cheese, grated 
60g cheddar cheese, grated 
2 balls of mozzarella, shredded 
Garlic powder to taste 
1 teaspoon of gluten free baking powder 
50ml almond milk 
30g coconut flour 

 Heat the oven to 180 degrees and oil a 12 hole muffin tin. 

 First rice the cauliflower – this is easier if you place the florets in a blender with water and blitz. Drain well and squeeze as much water as possible out of the cauliflower. 

 Mix the egg yolks with the melted coconut oil, chilli, almond milk and the cheeses. Sieve in the coconut flour, baking powder and garlic powder. Mix well to form a stiff batter. Whisk the egg whites in a clean bowl until they form stiff peaks, and very gently fold these gradually into the cheesy mixture, trying to retain as much air as possible. 

 Spoon the mixture into the muffin tin and place on the top shelf of the oven for 20 – 25 minutes or until the muffins are set and golden. Remove from the oven and allow to cool completely in the tin as they will firm up upon cooling.  


Fresh Carrot and Cumin Salad

Serves 2 

200g grated carrot 
1 tbsp of olive oil 
1 tsp cumin seeds 
1 tsp nigella seeds 
Juice of two lemons 
2 tbsp of chopped parsley or coriander 
Salt to taste 

 Heat the olive oil gently in a frying pan, when hot add the spices and allow to cook for a few minutes. Meanwhile, place the carrot, coriander or parsley, lemon juice and salt in a bowl and mix well. 

 When the spices smell fragrant, tip the contents of the frying pan into the carrot and mix well. 

Nearly Naked Snack Balls

75g raw nuts ( almonds have the best omega 3 – omega 6 ratio )
25g ground flaxseeds
100g soft squishy dates ( If your dates are a bit hard, pop them into hot water for a few minutes then drain )
100g mixed dried fruit ( I used Aldi’s Mixed Fruit Snack bag with some added dried cherries )
1 Tablespoon of softened coconut oil

Place the ingredients in a food processor and whizz until they start to resemble a thick paste – this will take several minutes, so do this in stages so that you don’t overheat the motor. 

When the mixture looks as if everything is well blitzed, start to form it into small balls. I weigh each ball as I make them ( 15g ) so as to be sure of the calories, and this gives 20 balls. I would suggest a serving size of 2 ☺

Place in the fridge to firm up, and try not to eat them all at once! Great post exercise as they have lots of lovely protein as well as pre-biotics from the flaxseed, carbohydrates in the form of fruit sugars to replenish your glycogen levels and loads of fibre.

Whole recipe = 1295 calories
20 balls at 65 calories each.

Rose Harissa Spiced Houmous

1 x 400g tin of chickpeas, rinsed and drained
1 heaped tsp of Rose Harissa
2 heaped tbsps. of Asda quark
Juice of one large lemon
Large pinch of salt or to taste
1 tablespoon of tahini paste
2 tbsps. olive oil
Handful of chopped coriander
2 cloves of garlic, chopped

Blitz the garlic, chickpeas, tahini, lemon juice, salt and olive oil in a food processor until they reach the consistency you prefer – I prefer my houmous with less lumps! Stir though the coriander and harissa and taste for seasoning.

Makes 5 servings of around 30g.
Approx. 75 calories per serving.

Chilli Basil Mozzarella Muffins

Think that muffins are off the menu when you’re trying to reduce your carb intake? How about these lovely savoury ones then– low carb, gluten free, vegetarian and absolutely delicious! Very versatile - they can be eaten warm for breakfast, popped in a lunch box or just snacked on when the need arises!

Veggie, gluten free and low carb
Makes 12

Ingredients
200g raw cauliflower, riced 
1 green chilli, deseeded and finely chopped 
2 teaspoons finely chopped basil 
2 medium eggs, separated 
60g organic coconut oil, melted 
30g Pecorino cheese, grated 
60g cheddar cheese, grated 
2 balls of mozzarella, shredded 
Garlic powder to taste 
1 teaspoon of gluten free baking powder 
50ml almond milk 
30g coconut flour 

 Heat the oven to 180 degrees and oil a 12 hole muffin tin. 

 First rice the cauliflower – this is easier if you place the florets in a blender with water and blitz. Drain well and squeeze as much water as possible out of the cauliflower. 

 Mix the egg yolks with the melted coconut oil, chilli, almond milk and the cheeses. Sieve in the coconut flour, baking powder and garlic powder. Mix well to form a stiff batter. Whisk the egg whites in a clean bowl until they form stiff peaks, and very gently fold these gradually into the cheesy mixture, trying to retain as much air as possible. 

 Spoon the mixture into the muffin tin and place on the top shelf of the oven for 20 – 25 minutes or until the muffins are set and golden. Remove from the oven and allow to cool completely in the tin as they will firm up upon cooling.  


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