Prep time 1 hour
Cook time 12mins
300g raw beetroot
200g turkey mince
30g chia seeds
2 cloves of garlic
1 teaspoon mustard
1/4 teaspoon ground white pepper
1cm ginger, finely chopped
1 1/2 teaspoons fennel seeds
1 teaspoon gluten free baking powder
3/4 teaspoon salt
Peel the beetroots and put them through a juicer, empty the pulp into a bowl and weigh out 150g. (You can use the juice in smoothies)
Mix in a bowl with the rest of the ingredients and leave to rest for an hour.
Preheat the oven to 170C and line a baking tray with baking paper. (you can use a cookie tray for this if you have one to save cutting it up later) Flatten the mixutre down with a spatula and cook for 10-12 minutes. When cooked, remove and let it cool, before cutting in to 2cm square pieces. One portion is about 6 bites
Prep Time 5mins
Cook Time 15 mins
2 chicken breasts (about 260g)
2 teaspoons olive oil
sea salt and black pepper
1 small red onion
1 small red pepper
1 small yellow pepper
1 fresh chilli. deseeded and thinly sliced
2 large wholewheat tortillas
60g cheddar cheese, grated
1/2 clove garlic
1 teaspoon olive oil
400g tin of chopped tomatoes
10g agave syrup
2 tablespoons tomato purée
1 teaspoon fajita mix
Make the pizza sauce first by finely dicing the onion and roughly chopping the garlic. In the oil, cook the garlic and onion until soft but nor coloured, keep the heat no higher than medium for this. Now add the tomatoes, agave syrup, tomato purée and fajita seasoning, bringing to a boil and simmer to reduce down to half the original volume. Once cooled, blend until smooth.
Dice the chicken into small cubes and cook in half the oil, on a high heat for 5-6 minutes. Add in half the coriander and the salt and pepper. Add the onions and peppers with a dash more oil, and heat for 2-3 mins. Reheat the sauce and turn on your grill to medium.
Place the tortillas under the grill for 20seconds each side. Place on to two large plates, spread the sauce on each one, and place half the chicken and veg mixture on each. Top with the cheese and grill for 2-3 mins until the cheese has melted. Serve with the remaining coriander to garnish.
Low carb option: Omit the tortilla, and replace with a mixed leaf salad or some large lettiuce leaves as the wrap
High carb option: Add a side of sweet potato wedges
Prep Time 20minutes
Cook time 30minutes
2 garlic cloves, chopped
1/4 cube chicken bouillon
100g cooked butter (lima) beans
3 teaspoons olive oil
150g butternut squash, cut into baton shapes (for muscle burners you can change to sweet potato)
1 red bell pepper, sliced
1 small red onion sliced
1 teaspoon thyme
2 sea bass fillets
2 pak chois, sliced in half
2 teaspoons flat leaf parsley
juice 1/4 lemon
Preheat the oven to 200C. In a pan heat the garlic, bouillon and butter beans in the water and bring to the boil. Transfer to a blender and blend until you get a smooth sauce. Add a little oil and a bit more water until smooth. Add back to the pan until later.
Toss the squash in 1 teaspoon of olive oil and put in the oven on the tray for 20 minutes. After 20 minutes, add the pepper, thyme and salt, toss again and return to the oven for 10 more minutes
Add the remaining olive oil to a pan and fry the sea bass skin down for 4 minutes on this side. While this is cooking add the pak choi to boiling water and boil for 2. 5minutes, dry on kitchen towel. Bring the bean sauce back to the boil and add the parsley and salt.
Turn the fish over and place the pak choi in, cooking for 2 minutes. Squeeze the lemon over the fish.
Blanche the samphire in boiling water for 30 seconds. To serve, divide all the veg, drizzle over the sauce, then the fish before topping with the samphire.
Prep Time 20 mins
Cook time 3 mins
180ml mead (use 170ml white wine and 2 teaspoons honey if you can't get mead)
2 rye crackers Eg Ryvita
40g goat's cheese
60g low-fat cream cheese
16 asparagus tips
1/2 fennel bulb
1/4 celery stick
2 spring onions
2 cooked beetroots
2 teaspoons chopped chervil
2 tablespoons rapeseed oil
2 smoked salmon fillets (approx 240g)
Bring the mead (or honey/white wine) to the boil and reduce to two tablespoons worth.
Crush the Ryvita with the end of a rolling pin to form a rough crumb texture.
Mix the two cheeses together with a wooden spoon and using two teaspoons push the mixture in to a small ball/dumpling shape. roll in the crumbs and repeat until you have between 6-8 quenelles.
Boil the asparagus for 3 minutes and then drain and rapidly cool in bowl of ice cold water. Thinly slice the fennel, cucumber, radish, celery, spring onions and beetroot. Set the beetroot and radish to the side, but add the rest to a bowl with the herb.
Combine the mead with the oil in a lidded jar and shake to combine. Pour half on the salad and toss to coat. Arrange the quenelles, beetroot, radish and asparagus around the outside of your plate, pile up the salad and top with the flaked salmon. Drizzle the remaining dressing and some extra chervil.
Prep Time 15 mins
Cooking Time 6 hours or 12 hours slow cooker
3 teaspoon olive oil
500g boned leg of lamb
1/2 stick celery, roughly chopped
1/4 onion roughly chopped
1 small carrot roughly chopped
1/2 teaspoons sumac
1/4 teaspoon ground cumin
2 cloves garlic, finely chopped
1/2 cube chicken bouillon
2 wholewheat pitta breads (optional)
salt and pepper to season
1 yellow pepper, diced
140g cherry tomatoes, halved
1/3 cucumber, diced
1/2 banana shallot (2 normal shallots if you can't find a banana one)
1 baby gem lettuce, finely sliced
2 teaspoons mint leaves, chopped
finely grated zest and juice of 1/4 lemon
1/2 cup cooked chickpeas
Coat the lamb in one teaspoons of olive oil. Place it in a casserole dish (or your slow cooker pot) and add the chopped vegetables, sumac, cumin, garlic, bouillon and water before cooking in an oven on 120C for 6 hours or your slow cooker for 12hours.
Bake the pitta in an oven on a baking tray for 60-80 minutes until they are completely dried out. Remove and set aside. Optional pitta - not for sugar burners!
Drain the meat and veg, sieving the stock into a bowl. Skim off the fat and reduce the stock down to 5 tablespoons in a saucepan, on a high heat.
Using a fork, shred the meat off in medium size chunks, add back the reduced stock and season to taste.
Mix the pepper, cucumber, tomatoes, shallot, lettuce, mint, lemon zest, lemon juice and remaining olive oil in a bowl. Then fold in the chick peas and pitta.
Serve and top with the lamb