Week 10 – Wednesday Recipes
Mint Yogurt dip
Serves 1-2 Ingredients 4 sprigs of fresh mint Juice of 1 lemon ¼ tsp garlic powder 6oz / 170g / ¾ cup natural yoghurt Sea and freshly ground black pepper To serve: A selection of vegetables, e.g. cucumber, carrots, celery and peppers. Preparation Method 1. Discard the...
Rice, lentil and beetroot salad with goat’s cheese
Serves 2 Ingredients 1 pack (10½oz / 300g / 1¼ cups ) ready-cooked vacuum packed beetroots 8oz / 225g / 1 cup cooked brown rice Large can cooked green lentils, drained and rinsed 2 tbsp flaked almonds 6oz / 170g / ¾ cup goat’s cheese For the dressing: 2 tbsp apple...
Grapes and Yogurt
Serves 1 Ingredients 3-4oz seedless grapes (a mix of red and green is nice) Low fat natural yogurt Maple syrup Flaxseeds Preparation method 1 Half the grapes and put in a bowl. 2 Spoon over the yogurt, drizzle with maple syrup and sprinkle with flaxseeds.
Coconut and Sultana Cookies
Ingredients 4oz desiccated coconut 2oz sultanas 3 flax egg 1 tsp Stevia 1 tsp lime juice 1 tbsp cornflour Preparation method 1. Preheat the oven to 180°C and cover a baking sheet with baking parchment. 2. Combine all ingredients and mix well until they form a stiff...
Jacket potato and salad
Serves 2 Ingredients 1 small can of tuna 1 red pepper 8 spring onions 1 sweetcorn (cooked and sliced) 1 tablespoon of crème fraiche 1 Jacket potato ½ tablespoon of coconut oil Mix all ingredients together and place in oil in the potatoes to fluff up.