Warm Potato, Leek & Lentil Salad

Warm Potato, Leek & Lentil Salad 🥗

Serves well with chicken or tuna (it makes plenty of leftovers)

INGREDIENTS

SALAD

1 kilo spud lite potatoes

Olive oil

400 grams cooked lentils (1 can rinsed)

3 cups spinach

1 stalk of leek

Fresh herbs (parsley, dill, tarragon & Italian herbs)

Fresh garlic chopped

HERB VINAIGRETTE

1/4 cup extra virgin olive oil

10 grams fresh dill, finely chopped

10 grams fresh chives, finely chopped

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

1/2 teaspoon maple syrup

1/2 teaspoon black pepper

DIRECTIONS

Preheat oven to 200 c

Chop your leeks into small rounds - you can use some of the top as well. Add to an oven tray/pan, drizzle with desired amount of oil, add thyme, parsley, dill, Italian herbs / herbs of choice, chopped garlic, and 1/2 tin of lentils so you have some crispy lentils in your salad.

Roast leeks, stirring every 15 minutes, until golden and melted, about 45 min to 1 hours. Add more oil if needed.

Chop your spud lite potatoes, add to an oven pan, add 1 tbsp olive oil and roast until cooked through to your liking. About an hour ir so. Keep an eye on them.

DRESSING:

In a ramekin or small bowl add the olive oil, dill, chives, apple cider vinegar, Dijon mustard, maple syrup, and pepper and mix to fully combine. Stir until it’s a light golden colour and not separated.

In a salad bowl add spinach and the rest of your lentil. Add your warm potatoes and leeks to the salad and then dress with your dressing 🌟🥗

Bonne appetite 🥰

3 Ingredient PB Bliss Balls

3 ingredient PB bliss balls 🤩

Ingredients:

1 cup oats (I used GF)

1/2 cup natural peanut butter (I used macro)

12 medjool dates (make sure to remove the pit)

Method:

Add all your ingredients to a processor and blend until mixture becomes a wet crumble. Roll into small ball and refrigerate or….

Hot tip: add them into the freezer and they are even better (in my opinion) xxx

Enjoy! 💖🌹🤩

Simple Pancake Bake

🥞Pancake bake 🤤

This whole simple pancake bake for 400 calories

31g P, 10g F & 40g C

Ingredients: 35g oat bran, 1 large ripe banana (112g) 1 egg, 4 egg whites (100g) tsp baking powder, cinnamon, sugar free maple syrup & 1 tbsp powdered PB

Steps: Mash banana & mix all ingredients in a bowl except for powdered PB (this is for the icing), then add to a baking tray and bake for 15 minutes on 180 or 200 depending on your oven. Keep an eye on it. Then mix your powdered PB with water, drizzle on top, cut into squares and add sugar free maple syrup.

So delich 🌟🤤😍

Sugar Free Apple & Blueberry Oat Bake

🍏 Refined Sugar-free Apple & Blueberry Oat bake 🫐💖

Ingredients:

2.5 cups oats

2 tsp baking powder

1 tsp cinnamon

2 tbsp maple syrup

1/3 cup coconut sugar

2 eggs, whisked

1 large 800g can of tinned apple slices

1/3 cup blueberry spread (see photo of what I used)

Optional:

Natural peanut butter for topping

Maple syrup for dressing (to taste)

Instructions:

Preheat your oven to 375°F (190°C).

Line a 9-inch cake pan with baking paper.

In a mixing bowl, combine the oats, baking powder, and cinnamon. Mix well.

In another mixing bowl, whisk together the maple syrup, coconut sugar, and eggs until everything is evenly combined. Add the tinned apple slices to the wet ingredients mixture. Mix well. Add the blueberry spread to the wet ingredients and stir until everything is evenly combined.

Pour the wet ingredients into the dry ingredients mixture and mix until everything is evenly combined. Pour the mixture into the prepared cake pan and smooth the top with a spatula.

Bake for 25-35 minutes, or until the top is golden brown and the cake is cooked through.

*If making two thin cakes, divide the mixture equally between two lined 9-inch cake pans and bake for 25-35 minutes.

Remove from the oven and allow to cool for a few minutes before serving.

If desired, top with natural peanut butter while still warm. Serve and dress with additional maple syrup to taste.

Enjoy your delicious refined sugar-free oat cake! It's a great dessert or breakfast option that is healthy and full of flavour 😊

Tofu Pad Thai

Tofu pad Thai 😊 Feel like a low carb vego meal? Look no further👇🏼

Makes about 3 servings:

200 g firm, organic tofu diced in cubes

1 head broccoli

1 red capsicum

1 brown onion

1 pack zuchinni noodles

1 packet of Slendier spaghetti pasta (Konjac)

Garlic lovers seasoning (or garlic powder)

olive oil to cook veggies

Optional: crispy shallots & light Japanese mayo

Sauce:

3 tbsp almond butter

3 tbsp rice wine vinegar

3 tbsp fish sauce

1 tsp tamari or Gf soy sauce

1 tsp monk fruit sweetener

Juice of one small lime

Method:

- stir all the ingredients of the sauce together in a bowl

- marinate the tofu in half of the sauce

- chop your veggies

- heat your pan to medium, add some olive oil (1-2 tbsp) to cook veggies

- add veggies & garlic seasoning. Cool through

- meanwhile cook pasta as per directions (about 2 mins in boiling water) then add to dish

Add tofu and remaining sauce and cook through

Optional: top with crispy shallots & light Japanese mayo & some salt 🧂👌🏼

Enjoy 🥰✨

Chicken & Chorizo Puttanesca

Rev up the flavour in your kitchen with this irresistible Italian favourite! 🤤🍴 Indulge in the delectable blend of Chicken and Chorizo Puttanesca with Garlic Rice, featuring juicy boneless chicken thighs, sliced chorizo, red capsicums, black olives, and capers, all cooked in a delicious tomato sauce. And to take it to the next level, add some fresh parsley leaves as a garnish.

Chicken and Chorizo Puttanesca with Garlic Rice Recipe:

Ingredients:

1 tbsp olive oil (I used garlic-infused)

1 onion, finely chopped

400g boneless chicken thighs, cut into pieces

1 chorizo, sliced

2 long red capsicums, seeded and chopped

400g can chopped tomatoes

5 anchovy fillets (don’t worry they melt lol)

200g pitted black olives

2 tbsp capers, drained

1 pack Uncle Ben's garlic rice

Fresh parsley leaves (for garnish)

Salt and pepper, to taste

Instructions:

1. Heat garlic-infused olive oil in a non-stick pan. Add chopped onion, cook for 10 minutes.

2. Add sliced chorizo, chicken thighs. Cook until chicken is cooked through.

3. Add chopped capsicums, canned tomatoes, chopped anchovies, pitted black olives, and drained capers. Simmer for 15 minutes.

4. While the puttanesca is cooking, cook Uncle Ben's garlic rice according to package instructions.

5. Add cooked garlic rice to the pan with the puttanesca. Stir through.

6. Transfer to serving plates or bowls.

7. Garnish with fresh parsley leaves.

8. Season with salt and pepper to taste.

Enjoy! 🥰 so easy & delicious!