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!
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.
- 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
I am a little embarrassed to actually call this a method but here goes!
- Make up the quinoa or cous cous and leave to cool and dry
- 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!
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!
- 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
- Pre-heat the oven to 160C
- 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
- 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
- Place in the oven at 160C for about 20 minutes, remove and allow to cool
I love the addition of the chipotle chilli powder in this dip and it’s super easy to make.
- I medium-sized sweet potato
- 1/2 tbsp low-fat plain yoghurt
- 1 tsp Forever Bee Honey
- 1/2 tsp chipotle chilli powder
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