Recipes

Thai-style Chicken Meatballs!

Here is the full recipe for my Thai chicken meatballs, made with fresh lemon grass and red chilli. The meatballs can be served with noodles, pasta or rice and drizzled with sweet chilli sauce.

This recipe is has great macros which you can see below. Keep reading for the full recipe!

Serves 4

Macros: (chicken meatballs only)

Calories: 233
Carbohydrates: 19g
of which sugars: 7g
Fibre: 1g
Protein: 30g
Fat: 5g

Ingredients:

  • 500g chicken breast mince
  • 1 small red chilli (finely chopped)
  • 1 stalk fresh lemon grass (finely chopped)
  • 5 spring onions (finely chopped)
  • 2 tbsp Thai fish sauce
  • 30g caster sugar
  • 1 tbsp corn flour
  • 4 tbsp fresh coriander (finely chopped)
  • 4 tbsp Thai sweet chilli sauce
  • Black pepper

Method:

1.Gently heat the sugar and fish sauce in a saucepan. Once the sugar has dissolved, remove from the heat and stir in the lemon grass and red chilli. Let it cool for around 10 minutes.

2. Next, stir the sauce, spring onions, cornflour, coriander and black pepper into the chicken mince.

chicken mince - chicken meatballs

3. Lightly cover your hands with flour and shape the mixture into balls. Place them on a plate (it should make around 20 meatballs).

4. Put the meatballs in the fridge for around 30 minutes.

5. Next, gently heat some olive oil in a frying pan . Fry the meatballs for around 15 minutes, turning them so they cook evenly.

6. Once the meatballs are cooked, serve them up with your choice of carb, drizzle with sweet chilli sauce and some extra coriander.

7. Next, enjoy πŸ™‚

chicken meatballs

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Recipes

3 Delicious Summer Dips!

Here are 3 delicious dips that are perfect for summer! The red pepper hummus, beetroot guacamole and salsa verde are all super easy to make, and will impress your summer party and BBQ guests!

The macros for all dips are listed below, the red pepper hummus, beetroot guacamole and salsa verde provide different colours and different essential nutrients to keep your diet varied!

Estimated macros per portions:

Red pepper hummus:

Calories: 75
Carbohydrates:
5g
of which sugars:
1g
Fibre:
1.5g
Fat:
5.5g
Protein:
2g

Beetroot guacamole:

Calories: 63
Carbohydrates:
7g
of which sugars:
3g
Fibre:
3g
Fat:
4g
Protein:
2g

Salsa Verde:

Calories: 63
Carbohydrates:
0g
of which sugars: 0g
Fibre: 0g
Fat: 7g
Protein: 0g

Ingredients:

Red pepper hummus:

  • 1 can cooked chickpeas
  • 2 roasted red bell peppers (either jarred or pre-roast them yourself)
  • 60ml tahini
  • Juice 2 lemons
  • 1 garlic clove
  • 2 tbsp either extra virgin olive oil or sesame oil
  • 1 tsp smoked paprika
  • 2-3 tbsp water
  • Salt and pepper
3 summer dips ingredients

Beetroot guacamole:

  • 1 large avocado
  • 80g marinated beetroot
  • Juice of 1 lime
  • 1 spring onion
  • 5 cherry tomatoes
  • 1 small bunch coriander
  • Olive oil if needed
  • Salt and pepper

Salsa Verde:

  • 1 bunch fresh parsley
  • 1 lunch fresh mint
  • 2 tbsp capers
  • 1 garlic clove
  • 2.5 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 120ml extra virgin olive oil

Methods:

Red pepper hummus:

1.Add the tahini and lemon juice to the blender and blitz until it whips.

2. Next, add the oil, garlic, paprika, salt and pepper to the tahini mix. Blend for another 30 seconds.

3. Open, drain and rinse the chickpeas then add half to the blender. Blend for around 1 minute, then add the remaining chickpeas along with the roasted red peppers.

chickpeas - 3 summer dips

4. Blend for another minute or so, add olive oil to loosen the mixture if necessary.

5. Next, enjoy!

red pepper hummus

Beetroot guacamole:

1.Scoop the avocado and place in the blender with the coriander, lime juice, tomatoes, spring onion, beetroot, salt and pepper.

2. Blend until smooth, if it is lumpy add some olive oil to add more liquid.

3. Next, enjoy!

Beetroot guacamole

Salsa Verde:

1.Put the capers in a bowl and cover with boiling water. Let this sit for 1 minute to remove some excess salt.

2. Next, put the mint, parsley, capers, mustard, olive oil, garlic and apple cider vinegar in a blender. Blitz until roughly chopped and combined.

salsa verde

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3 summer dips
Recipes

Healthy Cheesecake Recipe!

Here is my healthy cheesecake recipe which is the perfect summer dessert! Be sure to give this super easy recipe a go!

Serves 14

Macros:

Calories: 296
Carbohydrates: 21g
of which sugars: 8.5g
Fibre: 1.3g
Protein: 3.5g
Fat: 19g

Ingredients:

cheesecake ingredients
  • 250g GF Nairn’s chocolate chip biscuits
  • 100g coconut oil
  • 2 tsp vanilla essence
  • 400g mascarpone cream cheese
  • 200g greek yogurt
  • 250g Oatly whippable creamy oat
  • 5 tablespoons organic honey
  • Strawberries for the top

Method:

1.Use coconut oil to grease the bottom of you1r loose-bottom tin. Next, place the Nairn’s biscuits and pulse until they resemble crumbs.

2. Pour the crumbs into a bowl with the melted coconut oil and stir until combined. Tip this mixture into the tin and use a spoon to press it down to form a firm base layer.

cheesecake base

3. Next, place the cream cheese, yogurt, vanilla and honey into a bowl and beat with an electric mixer until smooth. Add the whippable creamy oat and continue beating the mixture until it is combined and smooth.

4. Pour the mixture on top of the base and smooth over with a spoon.

5. Chop up the strawberries and decorate the top of the cheesecake.

6. Leave the cheesecake to set for at least 6 hours (overnight is ideal!)

7. Next, enjoy! πŸ™‚

cheesecake

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If you liked this post, be sure to check out my Strawberry jam cake recipe and my Apple and Blackberry Crumble

Recipes

Jamie Oliver’s Jerk Chicken Recipe

Here is Jamie Oliver’s Jerk Chicken recipe, it is delicious and perfect for the summer season. If you like fresh, spicy and zingy dishes, this is perfect for you.

Serves 4

Macros: (approx)

Calories: 673
Carbohydrates: 86g
of which sugars: 16g
Fibre: 6g
Protein: 53g
Fat: 13g

Ingredients:

Chicken

  • 4 chicken breasts
  • tablespoon runny honey
  • a few sprigs of fresh rosemary
  • a few sprigs of fresh coriander
  • 1 tbsp extra virgin olive oil

Rice and beans

  • 2 spring onions
  • 1 cinnamon stick
  • 250g long-grain rice
  • 600ml organic chicken stock
  • 400g carton of black beans

Jerk sauce

  • 4 spring onions
  • a small bunch of fresh thyme
  • 3 fresh bay leaves
  • 1 tsp ground cloves
  • 2 tsp ground nutmeg
  • 1 tsp ground allspice
  • 6 tablespoons golden rum
  • 6 tablespoons white wine vinegar
  • 1 tablespoon runny honey
  • 1 Scotch bonnet chilli
  • 4 cloves of garlic
  • 1 tbsp extra virgin olive oil

Yogurt

  • 250g pot of natural yoghurt
  • a few sprigs of fresh coriander
  • 1 lime

Method:

1. TO START – Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large griddle pan and a large saucepan on a high heat. Turn the oven on to 220Β°C/425Β°F/gas 7.

2. CHICKEN – Put the chicken breasts on a plastic board and halve each one, leaving them joined at the top of the breast. Drizzle with olive oil, sprinkle with salt & pepper, then rub all over both sides of the chicken. Put into the hot griddle pan, skin side down, and leave to cook. Clear away the board and wash the knife and your hands.

3. CORN – Put the corn into the saucepan with a good pinch of salt and cover with boiling water. Put the lid on.

4. JERK SAUCE – Trim and roughly chop the onions and put into the blender with the leaves from most of the bunch of thyme, 3 bay leaves (stalks removed), ground cloves, nutmeg and allspice, 6 tablespoons each of rum and vinegar, 1 tablespoon of honey and 2 teaspoons of salt. Remove the stalks and seeds from the chilli and add the chilli to the blender, then quickly crush in 4 unpeeled cloves of garlic and blitz with the lid on until you have a really smooth paste. Add a drizzle of extra virgin olive oil to loosen, if needed.

5. CHICKEN – The undersides should be golden now, so turn the chicken over. Pour the jerk sauce into a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up. Drizzle over 1 tablespoon of runny honey and scatter over a few sprigs of rosemary and the remaining thyme sprigs. Put on the top shelf of the oven and cook for 15 minutes, or until cooked through. Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then put back on a high heat.

6. RICE & BEANS – Put a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and a big pinch of salt & pepper. Stir and let soften for a minute or so, then add the rice and chicken stock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to the boil, then reduce to a medium heat. Pop the lid on and leave for 12 minutes.

rice and beans with jerk chicken

7. YOGHURT – Tip the yoghurt into a small serving bowl. Finely chop a few sprigs of coriander and add to the bowl with a pinch of salt and a good lug of extra virgin olive oil. Finely grate over the zest of 1/2 the lime and squeeze in the juice. Stir in, then take to the table with the other lime half for squeezing over.

8. CORN – Use tongs to move the corn to the hot griddle pan and drizzle over a little olive oil. Cook and turn frequently until charred. Once ready, put on a platter and take to the table.

corn with jerk chicken

9. RICE & BEANS – Take the lid off the rice after 12 minutes and give it a stir. All the liquid should have been absorbed. Taste and correct the seasoning if need be, then take to the table.

10. TO SERVE – Take the chicken out of the oven, sprinkle over some coriander leaves and take straight to the table. When serving, spoon over the jerk sauce from the bottom of the baking dish.

jerk chicken

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Recipes

My tasty 5 minute salad

Here is my super quick and easy 5 minute salad. This recipe is perfect if you need to make a healthy lunch to take anywhere with you!

My 5 minute salad is high in fibre, protein and good fats which will help keep you full. You can add any source of carbohydrates you fancy to make the meal balanced.

I like to have some oat crackers on the side with hummus.
*this is not included in the macros.

Serves 1

Macros:

Calories: 378
Carbohydrates: 32g
of which sugars: 17g
Fibre: 10g
Protein: 17g
Fat: 23g

Ingredients:

5 minute salad ingredients
  • Handful iceberg lettuce
  • Handful spinach
  • 2 celery sticks
  • 1/2 carrot
  • 1/2 courgette or cucumber
  • 4 cherry tomatoes
  • Handful purple cabbage
  • 1/2 tbsp extra virgin olive oil
  • 2/3 sprays of balsamic vinegar
  • 1/2 tsp organic honey
  • Juice of half a lime
  • 1/2 tsp oregano
  • Sprinkle of garlic powder
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 5 walnuts
  • Coriander for garnish

Method:

1. First, wash all of your salad ingredients.

2. Next, peel the carrot and get rid of the outer peel. Use the peeler to create carrot and courgette ribbons for your salad and set aside.

3. Chop celery, cherry tomatoes, purple cabbage and coriander for garnish.

4. Combine the spinach, iceberg lettuce, celery, tomatoes, cabbage, carrot and courgette in your bowl or container. Add the pumpkin seeds, sunflower seeds and walnuts, and mix the salad together.

5. In a separate bowl, combine the olive oil, balsamic vinegar, lime juice, oregano, garlic powder and honey.

6. Toss the dressing into the salad and garnish with fresh coriander.

7. Next, enjoy! πŸ™‚

5 minute salad

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Recipes

5 minute breakfast oats

My breakfast oats are packed with nutrients, including good fats, protein and fibre to keep your sugar levels stable.

This recipe is so quick and easy, it is perfect to fit into your busy morning. Keep reading for all the details!

Serves 1

Breakfast Oats Macros:

breakfast oats ingredients

Calories: 416
Carbohydrates: 45g
of which sugars: 17.5g
Fibre: 8g
Protein: 15g
Fat: 24.5g

Ingredients:

  • 40g rolled oats
  • 125ml plant milk
  • 2 tsp Whole Earth peanut butter
  • 1 tsp raw cacao powder
  • 1/2 tsp cinnamon powder
  • 80g blueberries or 1 apple
  • 5 walnuts

Method:

1. Weigh the oats in a bowl and add the milk. Put this in the microwave for 1-2 minutes. Keep checking it and cook until you are happy with the consistency.

2. Next, stir in the peanut butter, raw cacao and cinnamon. Stir until combined.

breakfast oats toppings

3. Top with the blueberries and walnuts

4. Next, enjoy! πŸ™‚

breakfast oats

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Recipes

Butternut Squash soup recipe!

Here is my delicious Butternut Squash soup recipe, it is fresh, colourful and packed with nutrients. My garlic bread recipe is also here, which goes perfectly with the soup! The macros are listed below.

Serves 3-4

Macros: (with garlic bread)

Calories: 426
Carbohydrates: 64g
of which sugars: 15.3g
Fibre: 10g
Protein: 13.5g
Fat: 9g

Ingredients:

For the soup:

butternut squash soup ingredients
  • 1 Medium butternut squash
  • 2 medium carrots
  • 1 large white onion
  • 1 medium leek
  • 1/2 small cauliflower
  • 3 garlic cloves
  • 1/2 small red chilli
  • 1 pint vegetable stock
  • 3 tbsp yogurt
  • Small bunch basil
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp powdered garlic
  • 1/2 tbsp butter
  • Salt and pepper

For the garlic bread:

  • 1 large fresh baguette
  • 1 garlic clove
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 25g butter
  • Salt and pepper

Method:

For the soup:

  1. Preheat your oven to 180 degrees. Prep the butternut squash and cut into cubes. Spread on a baking tray and cover with olive oil, salt, pepper and oregano.
butternut squash

2. Roast this for 30-40 minutes.

3. While the butternut squash is roasting, prep the rest of the veg. Next, heat the olive oil in a large saucepan and begin to fry off the veg. Add all seasonings.

4. Continue frying for 10-15 minutes (until it is soft), then pour the stock, yogurt, butter and basil into the saucepan (save some basil for garnish) .

5. Let this simmer for another 5 minutes, add the butternut squash and blend the soup until smooth. If it is really thick/lumpy add some more water or milk.

6. Then serve up and top with some fresh basil and sesame seeds.

7. Next, enjoy! πŸ™‚

butternut squash soup

For the garlic bread:

  1. Preheat the oven to 180 degrees.

2. Crush the garlic into a bowl, then add all other ingredients. Mix until combined.

3. Next, cut the baguette into slices and coat both sides with garlic butter.

4. Bake for 8-10 minutes until golden and crispy.

5. Next, enjoy! πŸ™‚

butternut squash soup and garlic bread

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If you liked this post be sure to check out Carrot and Coriander Soup Recipe! and Lemon and Almond loaf cake

Recipes

Crispy Cajun Aubergine

Here is my delicious Crispy cajun aubergine starter. This is so easy to make, and it will absolutely become a staple for dinner parties.

Serves 2

Macros:

Calories: 220
Carbohydrates: 24.5g
of which sugars: 8g
Fibre: 8g
Protein: 3.5g
Fat: 11g

Ingredients:

aubergine
  • 1/2 aubergine
  • 2 tbsp plain flour
  • 1 tsp smoked paprika
  • 2.5 tsp cajun seasoning
  • 1 tsp garlic powder
  • Small bunch coriander
  • 2 tbsp olive oil
  • Salt and pepper

Method:

1.Chop the aubergine into chunks. Next, mix all of the seasonings and flour in bowl.

2. Pour around 2 tbsp olive oil into your frying pan and begin heating.

3. Now roll the aubergine in the flour mix

roll aubergine in flour mix

4. When the oil is hot, decrease to medium heat. Place the aubergine in the pan and begin cooking.

5. Keep a close eye on it, keep flipping the aubergine until both sides are cooked and crispy. You might need to add some extra olive oil to make sure it doesn’t get stuck to the bottom.

6. Once the aubergine is cooked, plate it up and sprinkle with coriander. I also put some yogurt on top, but you can add any sauce of choice!

7. Next, enjoy! πŸ™‚

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If you liked this post, be sure to check out my Delicious recipes for curry night! and Chinese Takeaway alternative!

Recipes

Strawberry jam cake recipe

Here is my strawberry jam cake recipe which is perfect for Valentine’s day! This recipe is pretty high in sugar, but we all deserve a treat!

The macros are listed below and are based on 14 servings.

Macros:

Calories: 265
Carbohydrates: 24g
of which sugars: 13g
Fibre: 0g
Protein: 3.6g
Fat: 17g

Ingredients:

For the sponge:

  • 150g self raising flour
  • 100g light brown sugar
  • 150g margarine
  • 3 eggs
  • 3 tbsp strawberry jam

For the cream cheese icing:

  • 300g cream cheese
  • 4 tbsp strawberry jam
  • 1.5 tsp vanilla extract

Method:

For the sponge:

1. Preheat the oven to 170 degrees, line your loaf tin with baking paper and grease with margarine.

2. In a large mixing bowl add the flour, sugar, margarine and eggs. Mix until well combined.

3. Next, pour the cake mixture into the tin. With a tablespoon, make a line of jam in the middle of the mixture. While the cake bakes this will sink to the bottom πŸ™‚

4. Next, bake for around 30-40 minuteskeep checking it until it is golden and bouncy.

For the cream cheese icing:

1. In a large mixing bowl add all of the icing ingredients. Mix with an electric whisk until combined.

strawberry cream cheese icing

2. I like to serve this on the side as it should be kept in the fridge. Keeping it separate also means you can warm the sponge before eating!

3. Serve up some warm sponge and top with chilled icing!

4. Next, enjoy! πŸ™‚

strawberry jam cake

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If you liked this post be sure to check out Lemon and Almond loaf cake and Is β€˜diabetic’ chocolate really healthier?

Recipes

Delicious recipes for curry night!

We all love a curry night! So here are some of my favourite dishes that are delicious, fresh and healthy.

Serves 2

Macros: (for half of the chicken, potatoes and Brinjal Bhaji)

Calories: 505
Carbohydrates: 47g
of which sugars: 12g
Fibre: 14g
Protein: 41g
Fat: 17g

Ingredients:

Tandoori chicken:

  • 2 chicken breasts
  • Olive oil
  • 2 tsp Tandoori masala seasoning mix
  • 1 tsp curry powder
  • 1.5 tsp smoked paprika
  • 1 tsp turmeric
  • 1.5 tsp garlic powder
  • 3 tsp grated fresh ginger
  • Juice 1 lemon
  • 1 bunch fresh coriander
  • Salt and black pepper

Brinjal Bhaji:

  • 1/2 aubergine
  • 1/2 courgette
  • 1 white onion
  • 2 garlic cloves
  • 1/2 green chilli
  • 2 tsp tomato puree
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp curry powder
  • 1 tsp crushed chilli

Curry Potatoes:

  • 2 large potatoes
  • 80g cauliflower
  • Olive oil
  • 1 tsp curry powder
  • 1 tsp oregano
  • 1.5 tsp garlic powder
  • Salt and black pepper

Method:

Tandoori Chicken

1. Cut the chicken into chunks and place in a frying pan. Mix all of the seasonings in a bowl, add it into the pan, and coat the chicken in this seasoning mix.

Tandoori chicken - curry night

2. Add some olive oil in the frying pan and cook the chicken.

3. Once the chicken is cooked, serve it and drizzle with lemon juice.

4. Next, enjoy! πŸ™‚

Brinjal Bhaji

1. Finely chop the aubergine, courgette, onion, garlic and chilli.

2. Next, heat some olive oil in a saucepan and fry off the aubergine, onion, garlic and chilli. Add the courgette along with the seasonings, tomato puree and a dash of water.

brinjal bhaji - curry night

3. Lower the heat and allow this to simmer for around 20 minutes. Keep adding dashes of water to soften the aubergine.

4. Next, enjoy! πŸ™‚

Curry Potatoes

1.Preheat your oven to 180

2. Chop the potatoes and cauliflower into chunks and spread on a baking tray.

3. Next, coat the potato and cauliflower with all of the seasonings and drizzle with olive oil.

4. Bake for 30-40 minutes until golden and crispy. Check them at around 20 minutes, giving the tray a shake. – I also added red pepper with 10 minutes left to add some extra veg to the dish!

curry potato and cauliflower - curry night

5. Next, enjoy! πŸ™‚

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If you liked this post, be sure to check out Peri-Peri chicken recipe and How to lower your cholesterol!

tandoori chicken - curry night