Recipes

SERVES 4-6
HANDS-ON TIME: 45 MIN
GLUTEN-FREE
VEGETARIAN

NUTRITION (Per Serving): 

CALORIES : 312 KCALS

FAT: 7.3G (1.2G SATURATED)

PROTEIN: 11.2G

CARBOHYDRATES: 39.3G (15.4G SUGARS)

FIBRE: 9.8G

SALT: 0.2G

Ingredients

Glug olive oil
4 shallots, finely sliced
250g baby carrots, halved lengthways
2 celery sticks, finely chopped
2 leeks, sliced
2 garlic cloves, crushed
1 tbsp white wine vinegar
250g red quinoa
[…]

Ingredients

300 g unrefined soft light brown sugar
3 large eggs
300 ml oil I use rapeseed oil
300 g gluten free plain flour
1 tsp bicarbonate of soda
1 tsp gluten free baking powder
2 tsp ground cinnamon
1 tsp ground ginger
half tsp vanilla extract
300 g grated carrots
100 g crushed nuts such as walnuts & pecans optional
400 g dairy free cream cheese (like Tofutti)
50 g dairy free spread softened
50 ml maple syrup
Walnut havles for decorating

Instructions

Preheat […]

Ingredients

250g (8oz) cherry tomatoes, halved
1 clove garlic, crushed
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
3 bunches asparagus, trimmed
12 bocconcini (mini mozzarella)
Basil leaves, to serve

Method

Heat the oven to 180C (gas mark 6). Place the cherry tomatoes and garlic in a bowl. Mix the olive oil and balsamic […]

Take a sheet of shop-bought pastry & transform it into this stunning tart, stacked with glorious seasonal spring vegetables including radishes, baby carrots, peas and asparagus

(Makes 2 tarts – each serves 4)

Ingredients:

320g sheet ready rolled all-butter puff pastry

1 egg yolk, to glaze

handful baby carrots (about 8), peeled and any fat ones halved

handful radishes (about 10), […]

This chorizo and purple sprouting broccoli frittata (or Spanish omelette) recipe makes a quick and simple midweek dinner.

Ingredients:

200g cooking chorizo
1 garlic clove, crushed
8 stalks of trimmed purple sprouting broccoli
6 large free-range eggs
50ml heavy cream
50g grated low-fat gruyère

Method:

Remove the skin from the chorizo and crumble the meat into a […]

One (very generous) serving of this smoky chilli with vegetables and beans comes in at an incredible 220 calories per portion – or 420 calories if adding steamed rice. It can be made with Quorn or low-fat beef mince.

Ingredients:

1 tbsp of vegetable oil
1 large onion, peeled and diced
2 carrots, peeled and diced
[…]

This  healthy take on the classic Shamrock Shake uses fresh spinach and juicy kiwi to achieve the fun and festive St Patricks Day colour. Using fresh mint makes this smoothie extra minty and refreshing.

Nutrition profile:

Egg Free
Nut-Free
Soy-Free
Gluten-Free
Vegetarian

Ingredients

1 frozen large banana, sliced
1 cup spinach
½ cup low-fat vanilla yogurt
½ […]

Ingredients:

450g mixed spring vegetables such as green beans, asparagus, broad beans and peas
400g tagliatelle
1 lemon
1 tbsp Dijon mustard
1 tbsp olive oil
3 tbsp snipped chives
grated parmesan  (or vegetarian alternative), to serve

Method

Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables […]

PREP: 15 MINS

COOK: 30 MINS

MAKES: 10-12 

Nutrition: per pancake

Kcal     53

Fat       1g

Saturates 0.3g

Carbs   8g

Sugars 0.8g

Fibre    0.4g

Protein   3g

Salt      0.1g

Ingredients:

50g self-raising flour
50g wholemeal or wholegrain flour
2 small eggs, separated
150ml skimmed milk
berries and low-fat yogurt or fromage frais to serve

Method:

Sift the flours into a bowl or wide jug and tip any bits in […]

A delicious Gluten-Free Almond Bread recipe that only uses honey for sweetening (aside from a few of those yummy chocolate chips ;))!!

Mix:

1/2 c almond butter
2 eggs
1 t vanilla
2 T honey

Blend with immersion blender

Then add:

1 t cinnamon
1/4 t salt and baking soda each
Blend again
Add in a handful of chocolate […]