Roasted Butternut Squash Salad.
- 1/2 Butternut Squash, chopped and roasted in the oven for about 30mins, until softened and browned.
- 1/4 block of Feta Cheese, crumbled.
- Handful of Mixed Leaves such as Lamb’s Lettuce, Spinach and Rocket.
Dressing
- 1 tblsp. Extra-Virgin Olive Oil
- 1 tblsp. Balsamic Vinegar
- 1 tsp. chopped oregano
Place the leaves on a plate, sprinkle over the roasted butternut squash and crumbled feta cheese. Pour over the dressing and mix to combine.
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Mixed Veg and Ham Omelette
- One Egg
- One Egg White
- 1/2 Cup of Milk (skimmed or full-fat)
- 1/2 Green Pepper, chopped.
- 1/2 Red Pepper, chopped.
- 1/4 Courgette, chopped.
- 1/2 Red Onion, chopped finely.
- 1 Slice of Crumbed Ham, chopped.
- Chopped fresh or dried Parsley
- Seasoning.
Heat up olive oil or low calorie spray in a frying pan. Mix all ingredients together until combined. When the frying pan is hot, pour the mixture in. Meanwhile, heat up the grill in order to cook the top of the omelette. When the top of the omelette has almost set and the bottom is browned, place the frying pan under the grill with the handle facing out so you do not burn yourself taking it out. When the top is browned to your liking remove the frying pan from the grill, place the omelette on a plate and serve with the carrot and pumpkin seed side salad -> recipe below.
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Chickpea Stew
- 2 Cloves of Garlic, chopped finely.
- 1 medium Onion, chopped finely.
- 1 Red Chilli, deseeded.
- 1 Green Pepper, chopped.
- 1 Red Pepper, chopped.
- 1/2 Courgette, chopped.
- 1 Can of Chickpeas
- 1 Carton of Passata or 1 tin of Chopped tomatoes, blended till smooth.
- 2 tblsp. of finely chopped fresh Parsley or Coriander
- Seasoning.
Heat up olive oil in a heavy-based saucepan. When hot, sauteé the onion, garlic and chilli until the onion is transparent. Add the vegetables and cook until softened, but still firm. You do not want to overcook them. Add the passata/tin of tomatoes and simmer for about 10-15mins. Add chickpeas and seasoning. Cook for a further 10mins and serve hot with crusty bread. This can be frozen in batches and taken to work in a lunchbox.
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Moroccan-Style Chargrilled Veg Salad
Veg
- 1/2 Green Pepper, large slice.
- 1/2 Red Pepper, large slice.
- 1/4 Courgette, cut into round slices.
Cous-Cous
- 1/2 a bag of portioned wholegrain cous-cous
Moroccan-Style Dressing
- 1 tblsp. Extra-Virgin Olive Oil
- 1 tblsp. Balsamic Vinegar
- 1 tblsp. of finely chopped Mint
- 1 tsp. of Cumin
- 1 tblsp. Lemon Juice
- Seasoning
Chargrill all vegetables on a hot griddle pan or a George Foreman grill until softened and slightly blackened (only slightly!)
Open the portioned bag of cous-cous and put it in a bowl. Cover with boiling water. Leave for 10mins. When softened place on a plate and serve the chargrilled vegetables on top of the cous-cous.
Spoon dressing over salad and mix to combine. Serve with warm pita bread.
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Carrot and Pumpkin Seed Side Salad
- 2 Carrots, grated.
- 1 Garlic Clove, grated.
- Sprinkle of Pumpkin Seeds
Healthy Dressing
- 1 tblsp. Balsamic Vinegar
- 1 tblsp. Lemon Juice
- 1 tsp. finely chopped Coriander
- Seasoning
Mix together the grated carrot, garlic and pumpkin seeds. Pour over dressing and mix to combine. Serve with your lunch or dinner for a healthy side salad.
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Turkey and Guacamole Pita Bread
Healthy Guacamole
- 1/2 Avocado, mashed.
- 2 Cherry Tomatoes, chopped finely.
- 1/2 Red Chilli, deseeded and chopped finely.
- 1/4 Red Onion, chopped finely.
- Squeeze of lime juice
- Seasoning
- 1 tsp. of greek yoghurt or sour cream or créme fraiche
Combine all the guacamole ingredients with the mashed avocado. Toast the pita and open it out. Place a slice of turkey onto the pita bread. Spread the healthy guacamole onto the turkey slice. Close the pita and cut into half. Serve with the carrot and pumpkin seed side salad.
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