You just can’t beat a good salad, it’s what barbecues are made for! And this one is very yummy while being really quite healthy and will impress any dinner guest.
- 200g fresh or frozen peas
- 200g sugar snap peas
- 200g mangetout
- 100g pea shoots
- 2 cups mint leaves
- 200g feta cheese
- salt and pepper to season
- 1 garlic glove crushed
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 100ml extra virgin olive oil
- 1 tablespoon dried mint
- For the dressing, combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Stir in the mint and season with black pepper
- In a large pan of boiling salted water, cook fresh peas for 5-6 mins (3 minutes if frozen), adding the sugar snap and mangetout for the final 2 minutes. Drain and refresh under cold water. Cool completely.
- Place the vegetables in a large bowl with the pea shoots, feta, mint and dressing and toss gently to combine
This is a gorgeous looking and tasting salad that works at any time of year. It’s an Aussie recipe so it’s called a Pumpkin salad but here in the UK I make mine with Butternut Squash. Try it in Autumn with roast beef for a lighter Sunday roast.
- Butternut squash cut into 2cm thick wedges
- 100ml Extra Virgin Olive Oil
- 1 teaspoon dried chilli flakes (or more if you like!)
- 2 tablespoons lemon juice
- 2 cups wild rocket leaves (I tend to just use a small bag from the supermarket)
- 1/2 cup (75g) Macadamia nuts roughly chopped & toasted
- Salt to season
- Preheat the oven to 200°C and line two baking trays with foil
- Arrange the butternut squash in a single layer on the baking trays. Drizzle with 2 tablespoons oil, scatter over the chilli flakes and season. Bake for 20-25 minutes until tender and lightly golder. Set aside to cool.
- Meanwhile whisk the lemon juice with the remaining 1/4 cup (60ml) oil and set dressing aside.
- Place the butternut squash in a serving bowl with the rocket and toasted Macadamias. Drizzle with the dressing, then toss to combine and serve.
This is a clever way to make a yummy banana ice cream that’s packed full of the protein and nutrition you get from Ultra-Light power.
- 1 scoop Forever Lite Ultra
- 1 frozen banana
- 75ml milk
- Cut a banana into about six pieces, then wrap in clingfilm and freeze for at least four hours
- Take the banana pieces out of the clingfilm and place in a mixing bowl.
- Add the Forever Lite Ultra and milk to the bowl and blend with a handheld stick blender until smooth.
Then all you need to do it enjoy knowing that it contains one of your five a day plus a stack of protein and vitamins. Bliss!
This recipe couldn’t be easier and it’s a fab little trick to get healthier treats into the hands of your little ones!
- 4 medium bananas
- 360g raspberries
- 4 tbsp low fat yoghurt
- A few drops of vanilla essence
Blend all ingredients until smooth, then pour the mix into four lolly moulds and freeze overnight (you can get lolly moulds in pretty much everywhere these days!). Enjoy straight from the freezer.
And that’s it…….I’m almost embarrassed to call it a recipe but the kids (both small and big) will love them!
Being authentically yourself is something that should come naturally. We should just grow up that way and never have to give it a second thought…….shouldn’t we?
We’re living in an inauthentic world
Sadly we’re moulded by a world that favours the inauthentic. From office politics in traditional jobs, to false information in news feeds and celebrities pretending to be anyone but themselves, we are surrounded by the inauthentic.
How often do you pretend to be someone you’re not? Or mimic people around you? Or compromise on what you feel is right? If you’re being inauthentic you’re likely to feel uncomfortable in your own skin. Continue reading “Be yourself, everyone else is taken!”