This is not one of my own recipes but It's one I know you will enjoy!
These are a healthy high protein, low-sugar, low-carb option.
This recipe also works well with king prawns and Quorn for my veggie friends!
What you need: (serves 4)
How to do it:
This goes nicely with some healthy grains (quinoa, wild rice etc.) and a salad.
This is so tasty and it only took about 6 minutes!
I haven't cooked very much with samphire but I will definitely be using it more regularly.
Not only does it add a nice hit of natural salt to a dish, it complements sea food really well (it's a sea vegetable found in costal areas).
The sweet tomatoes and juicy prawns balance the dish nicely and a kick of chilli, black pepper and extra virgin olive oil bring it all together.
Here are some quick nutrition facts about samphire...
What you need (2 large portions)
How to do it:
'Locally produced British sausages packed full of flavour'
I recently picked up some sausages from 'Harpenden Farmers Market'.
They are produced by a company called 'Great British Sausage Co.' and these particular one's are called 'Waterloo Sausages'.
Let me tell you that these little beauties were superb!
They are locally produced 'Red Tractor Farm' assured and made with the highest quality 'East Anglian' pork. They contain 95% pork and have a natural pork casing. I always advocate minimally processed, locally produced food that has taken as little time as possible to get to your plate.
I am a massive fan of these sausages and it's got me thinking of so many ways to use them; casseroles, breakfast, barbecue, stuffing and so on...The flavour is quite something and you can tell the quality as soon as you get them out of the packet.
I came up with this simple tasty pasta dish to celebrate these delightful sausages, using fresh tomato, black olives and basil to give it a real mediterranean flavour!
What You Need:
- 1 Pack of Great British Sausage Co. 'Waterloo' sausages
- 150g of orzo pasta
- 2 Cupped handfuls of pitted black olives (halved)
- 2 large handfuls of cherry tomatoes (halved)
- Handful of fresh basil leaves
- Table spoon of crushed chilli flakes
- 2 Table spoons of extra virgin olive oil
How To Do It:
- Cook the orzo past until it's 'al dente', drain and put to one side
- Fry sausages in a pan little at a medium/high heat with olive oil until browned
- Slice sausages into 5 or 6 pieces and put back into pan to finish
- Turn heat down and put in the tomatoes and cook as the sausages finish
- Put the black olives in and fresh basil at the end
- Put the orzo into that pan with a little olive oil, toss together until the pasta has warmed through
- Add some crushed chilli flakes for a nice kick and a grating of fresh parmesan
you can pick up these sausages at St Albans and Harpenden farmers markets, more info can be found on their website https://www.britishsausages.co.uk/farmers-markets/
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This makes a great lunch or dinner...
You have a good mix of 'smart' carbs, protein, fats and veggies. There's nothing like a good kick of chilli to rev-up the metabolism! (as always...it's optional 😗 ) 👇 WATCH SHORT CLIP BELOW 👇
What you need.
(For 2 people)
✔️ 2 medium/large sweet potatoes
✔️ 6 pieces of smoked streaky bacon (trim the fat if you like)
✔️ 1 large onion
✔️ 2 cupped hands of feta cheese
✔️ 1 pack of tender stem broccoli (220g)
✔️ Rape seed oil (I used Lemon infused)
✔️ Crushed chilli flakes
How to do it.
➖ Preheat oven to 200c
➖ Get a pan of boiling water going
➖ Pearce sweet potatoes several times and microwave for 2-3 mins on each side
➖ Put potatoes in oven for approx 10-15 minutes to finish
➖ Chop onion and bacon finely and sauté in a pan until onions are soft and bacon starts to get a little crispy (the fat from the bacon should be enough, otherwise a drop of healthy oil)
➖ Boil the broccoli to your liking (I have to have mine 'al dente')
➖ To serve, slice the potato in two, put the bacon and onion on top, crumble your feta, drizzle your oil then add your crushed chilli to finish
You can either watch the video below or if you can't stand looking at my ugly mug for a few minutes, check below for how to do it...👇
👉 What you need
✔ 500g turkey mince
✔ 500g passata
✔ 4 large handfuls of plum tomatoes
✔ 2 large cupped hands of broad beans
✔ 2 table spoons of tomato paste
✔ 1 chicken stock cube
✔ Large handful of flat leaf parsley
black pepper (or chilli, herbs etc.)
✔ 2 table spoons of rape seed oil (or any other healthy oil)
✔ 1 egg
✔ Half-fat crème fraiche
✔ 2 large cupped handfuls of green pea fusilli (or approx. 75g per person)
👉 How to do it
➖ Mix the turkey mince and egg in a bowl and add your seasoning.
➖ Take a portion of the mixed mince and roll into ball shapes.
➖ Heat a large frying pan, add the oil and get it to a nice and hot temperature.
➖ Add the meatballs and brown on all sides.
➖ Add the tomatoes and soften for a few minutes.
➖ Add the passata and bring up to boil then turn the heat down to a gentle simmer.
➖ Add the tomato paste and the stock cube.
➖ Leave to simmer for about 20 minutes and add the broad beans with 5 minutes to go to cook through.
➖ Get a pan of boiling water ready for the green pea fusilli as this will takes 6-8 minutes.
➖ Lastly add the chopped parsley to the sauce just before serving.
➖ Get a serving bowl add your cooked fusilli then put your turkey meatballs on top. Add a nice spoonful of crème fraiche and a grating of Grana Padano or Parmesan cheese.
30g of protein per serving!
Macs (per serving)
Protein 30g - Carbs 13.6g - 13.6g - Cals 296
What you need...
How to do it...
1. Preheat oven to 180c normal (160c fan), Gas Mark 4, 350f.
2. Place all the ingredients in food processor & blend until finely chopped & semi-smooth.
3. Using dessert spoon as measure, take spoons of mixture & form into balls. Then flatten slightly.
4. Line a baking tray with greaseproof paper & place the fish cakes on the tray. Bake for 10-15 minutes.
Top your yogurt with at least one fruit and add some healthy fats like coconut, mixed seeds or crushed nuts. One of my faves is pineapple, grated coconut and goji berries.
Eggs & Avocado
This is best kept simple. Top 2 slices of whole-grain toast with 2 two eggs (however you like them) and smashed avocado. Season to taste. I like a squeeze of fresh lime juice and some chilli flakes on mine!
Cook your quinoa and add whatever mixed fruits and berries you like. Then dress it with some honey, lime and fresh basil. Mint also works well instead of basil.
Macro info per serving
Protein - 19g
Carbs - 70.2g
Fat - 13.5g
Energy - 478.3kcal
Shopping & Ingredients List:
900g Sweet Potato, peeled & cut into chunks
200g Fromage Frais
2 tbsp Mixed Dried Herbs
1 Onion, chopped
2 Carrots, peeled & cubed
2 Celery stalks, finely sliced
2 tsp crushed Garlic
1 Red Pepper, deseeded & cubed
250ml Vegetable Stock
400g tin Chopped Tomatoes
400g tin Green Lentils
100g grated Vegetarian Cheese
1 tbsp Olive Oil
1. Preheat oven to 180c normal, 160c fan, gas mark 4, 350f.
2. Boil sweet potatoes for 15 mins until tender enough to mash. Add fromage frais & mixed herbs. And mash until smooth.
3. In large frying pan onion & oil and stir fry until soft, about 4 mins. Add carrot, celery, garlic, pepper, stock, tomatoes. Bring to boil then reduce heat & simmer for 10 mins.
4. Drain lentils & wash. Add to the vegetables & cover. Simmer for 10 mins.
5. Place in large pie dish. Top with sweet potato mash & sprinkle with grated cheese. Cook for 20-25 mins.
Here is a tasty hummus recipe using frozen garden peas instead of chickpeas...
Author, Nick Lower
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