Mixed pea, mint & feta salad

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.

Ingredients

  • 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

Dressing

  • 1 garlic glove crushed
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 100ml extra virgin olive oil
  • 1 tablespoon dried mint

Method

  1. 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
  2. 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.
  3. Place the vegetables in a large bowl with the pea shoots, feta, mint and dressing and toss gently to combine

Smoothies

I need to stay as healthy as I can to combat my ME symptoms as well as keeping up with everything that goes with being a mum of three and running my own business while providing support for my husband's building business. And smoothies are a quick and easy way to pack in those nutrients our bodies need. So here's a few ideas of what to throw in them. All you need is some kind of blender (I do have to admit to having gone with the well known nutribullet myself which I love), add the ingredients and whizz until smooth. 

FOOLS GOLD

  • 1 ripe mango, cubed
  • 1/2 ripe banana, peeled
  • 120 ml milk (any milk of your choice)
  • 122g plain Greek yoghurt
  • 2 tsp unsweetened matcha powder
  • 1/2 tsp vanilla extract
  • 0-2 tsp Forever Bee Honey (to taste)
  • handful of ice cubes

GINGER NINJA

  • 120ml carrot juice
  • 1 tsp fresh ginger
  • 1 banana
  • 1 scoop Forever Lite Ultra in Vanilla
  • 210g ice cubes

BEETS AND BERRIES

  • 1 medium beetroot, peeled & cubed
  • 288g strawberries, fresh or frozen
  • 3 Medjool dates, pitted
  • 175g apple slices (optional)
  • 1 scoop Argi +
  • 200ml almond milk


Proper Pulled Pork

So this isn't really a recipe at all.......there's no ingredient list and no method but......there's nothing yummier than a perfectly crackled, pulled roast pork served either with roast potatoes, a pile of veg and gravy or in fresh rolls with a stack of delicious salads.

Over the years, I've tried, failed and succeeded to cook beautiful roast pork but I'm now pretty good at getting it consistently right.

So, here's my tips

  • Buy the biggest joint you can. The bigger the joint, the longer you can cook it and the nicer it will be. 
  • Stick to a shoulder cut, leg just doesn't work
  • Take the joint out of it's wrapping and dry it with a paper towel
  • Then score it well. I go really deep with my cuts, almost through to the meat. And keep them quite close together, about 2 cm apart
  • Sprinkle salt over the joint and leave for a few minutes
  • Then pat it dry again with a paper towel. The salt draws out more moisture and you want it as dry as you can can get it
  • Salt it again before putting in the oven
  • I loosely cover my joint purely because I'm lazy and don't like to clean the oven!
  • Start the meat at a low temperature and slowly work up to 180 degrees. Timing completely depends on the size joint you have. When I'm cooking a really big one I'll put it in the night before.
  • 20 mins before the end, remove the foil, turn the oven up to 240 degrees and watch the skin crackle!

Just one final point, making apple sauce is one of the easiest things you will ever do so try to avoid the super sweet sticky stuff you can get in jars. It will ruin your beautiful meat! Simply peel, core and chop 2-4 cooking apples, add a little water and sugar and put on a low heat with the lid on. Stir occasionally and watch as the apple cooks and turns into a sauce. Check the flavour and add more sugar to taste. Then put it in a bowl and let it cool until you need it.  Simple and yummy!

Pumpkin and Rocket Salad

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.

Ingredients

  • 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

Method

  1. Preheat the oven to 200°C and line two baking trays with foil
  2. 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.
  3. Meanwhile whisk the lemon juice with the remaining 1/4 cup (60ml) oil and set dressing aside.
  4. Place the butternut squash in a serving bowl with the rocket and toasted Macadamias. Drizzle with the dressing, then toss to combine and serve.




No Bake Protein Bars

A super easy and healthier treat to have round the house to stop you reaching for those more indulgent snacks!

Ingredients

  • 2 Scoops Forever Lite Ultra
  • 140g oats
  • 60g ground flax seed
  • 35g sliced almonds
  • 1 tbsp peanut butter
  • 1 tbsp Forever Bee Honey
  • Dark chocolate chips for topping

Preparation

Depending on the texture you want, you can either use your oats as they are, or blend using a hand-held stick blender or food processor until they have a flour-like texture.

Put all of the ingredients (aside from the dark chocolate chips) into a mixing bowl and combine until you get smooth-textured dough.

Line a five-inch loaf tin with baking paper and spoon in the mixture, compressing down until it covers the bottom of the tin.

Sprinkle some chocolate ships over the surface, pressing them slightly into the dough.

Place in the freezer for 30 minutes. Remove from the freezer and lift the mix out with the baking paper. Using a sharp knife cut into approximately eight pieces.

Either wrap in clingfilm individually to take as a snack on the go, or store in a box in the fridge.

Other options: swap the almonds for chopped cherries, raisins or dates for a fruitier protein bar.

Aminotein Ice Cream

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.

Ingredients

  • 1 scoop Forever Lite Ultra
  • 1 frozen banana
  • 75ml milk

Preparation

  1. Cut a banana into about six pieces, then wrap in clingfilm and freeze for at least four hours
  2. Take the banana pieces out of the clingfilm and place in a mixing bowl.
  3. 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!

 

Banana & raspberry lollies

This recipe couldn’t be easier and it’s a fab little trick to get healthier treats into the hands of your little ones!

Ingredients

  • 4 medium bananas
  • 360g raspberries
  • 4 tbsp low fat yoghurt
  • A few drops of vanilla essence

Preparation

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!

My favourite summer salad

Salads and summer are a perfect combination and this is my current favourite!  Not only does it taste super yummy, but it’s easy to make and, unlike many other salads, can be made in advance and keeps for a few days.

Ingredients

  • 300g quinoa or cous cous
  • 1 red onion, finely chopped
  • 85 g raisins or sultanas
  • 100g feta cheese crumbled
  • 200g pomegranate seeds (I just grab a tub, it’s easier!)
  • 85g toasted pine nuts
  • small pack each coriander, flat leaf parsley and mint roughly chopped
  • juice 3 lemons
  • 1 tsp sugar

Method

I am a little embarrassed to actually call this a method but here goes!

  1. Make up the quinoa or cous cous and leave to cool and dry
  2. Add all the ingredients, mix together and season

And that leaves you plenty of time to get on with whatever you’re having with your salad!

Nutty Cookie

Who doesn’t love a cookie?  Who would prefer their cookie without the serving of guilt that comes with them?  Me too which is why I love this recipe!

Ingredients

  • 3 scoops Forever Lite Ultra
  • 4 tbsp of nut butter (cashew, hazelnut and peanut butter or whatever you have)
  • 2 tbsp coconut flour
  • 1 tbsp Forever Bee Honey
  • 150ml milk
  • 35g chopped nuts
  • 35g chopped 85% dark chocolate

Preparation

  1. Pre-heat the oven to 160C
  2. Place all fo the above ingredients together in a mixing bowl and stir with a spoon until you get a sticky creamy cookie dough mix
  3. Once you’re happy with your mix, lay baking paper onto a baking tray and separate the mix into either portions, shaping the pieces of dough into cookies
  4. Place in the oven at 160C for about 20 minutes, remove and allow to cool

Then enjoy!

Sweet Potato Dip

I love the addition of the chipotle chilli powder in this dip and it’s super easy to make.

Ingredients

  • I medium-sized sweet potato
  • 1/2 tbsp low-fat plain yoghurt
  • 1 tsp Forever Bee Honey
  • 1/2 tsp chipotle chilli powder

Preparation

Heat the oven to 200°C.  Prick the potato in several places and bak for 40 minutes until soft.  Scoop out the soft flesh and leave to cool.  Once cool add the potato, yoghurt, honey and chilli powder to a food processor and blend until smooth.

Leave to cool in the fridge for a couple of hours before serving with carrot sticks, sugar snap peas or pitta bread.

Calories: 220 Fat: 0G