Yummy recipes
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Yummy recipes
Healthy meals
Vegetarian Chilli
1 diced carrort
1 diced onion
1 garlic clove crushed
½ tsp chilli
1tbsp tomato sauce
1/s tsp cumin
½ tsp coriander
½ tsp cinnamon
½ tsp smoked paprika
½ tsp hot paprika
1 bay leaf
400ml can tinned tomatoes
400g can kidney beans
Fry the onion in rapeseed oil until translucent, add in the carrot and garlic for 5 minutes.
Add the spices and dry fry for 2 minutes, add the tomato sauce and fry for 1 minute.
Add the bay leaf, kidney beans and tinned tomatoes for 10 minutes.
Serving suggestion: quinoa and baked courgette, sweet jacket potato or roasted butternut squash and vegetables or salad.
Korma curry sauce
1 onion diced
2tsp cumin
2tsp turmeric
1 garlic clove crushed
thumb sized fresh ginger grated
300ml vegetable stock
6 tbsp ground almonds
oat milk
Fry the onion in rapeseed oil and all the spices until golden. Add ginger and garlic for 1 minute then add the vegetable stock and ground almonds and cook on a medium heat for 10 minutes.
Allow to cool to blend until smooth, add oat milk to create your preferred consistency.
Serving suggestion: quinoa, diced roasted sweet potato and butternut squash and vegetables.
Spelt pizza - makes 4 pizzas
350g spelt flour
170ml water
1tbsp olive oil
1tsp salt
2 ¾ tsp baking powder
Mix the dry ingredients in a large bowl, mix the wet ingredients in a jug and pour into the dry mixture and mix with a wooden spoon until combined.
Lightly flour a dry surface and tear the dough into 4 balls, roll out with a floured rolling pin until approx 5mm depth.
Bake at 180 degrees for 7 minutes, remove from the oven and add your toppings.
Serving suggestion: tinned tomatoes for the sauce, add peppers, cherry tomatoes, sun dried tomatoes, courgette, aubergine, basil pesto, pine nuts etc.
Bake for a further 10 mins (you can pre bake your vegetables if you prefer them softer)
Garnish with spinach or rocket.
Spice roasted vegetables and barley
500g raw beetroot cut into wedges
3 tbsp olive oil
2 carrots chopped
1 butternut squash cubed
2 garlic cloves crushed
2 tsp coriander
1 tsp cumin
200g pearl barley
500ml vegetable stock
50g pistachios
1 red onion thinly sliced
fresh flat leaf parsley chopped
Preheat oven to 200 degrees.
Put the beetroot in a roasting dish with 1 tbsp oil for 15 minutes.
Add the remaining oil, carrots, butternut squash, garlic and spices for 25 to 30 minutes.
Meanwhile simmer the barley in the stock for 30 minutes until tender then drain.
To serve toss in the onion, parsley and pistachios.
Moroccan quinoa
½ tsp coriander
1 + ½ tsp cumin
2tsp turmeric
1tsp cinnamon
handful cashew nuts
1 diced onion
1 diced carrot
500ml vegetable stock
300g quinoa
handful fresh dates chopped
Fry the carrot and onion in rapeseed oil until golden.
Add quinoa, cashews, all spices and vegetable stock to a large pan with a lid, bring to the boil for 10 minutes, then simmer until all water has been taken up.
Fork it apart and leave to continue to soak up liquid for a further 10 minutes.
Yellow split pea veggie shepherd's pie
350g yellow split peas
1 tsp Mixed herbs
1 garlic clove crushed
150g sun dried tomatoes
400g can chopped tomatoes
500ml vegetable stock
1 carrot diced
6 cherry tomatoes in halves
100g frozen peas
4 large maris piper potatoes.
Bring the split peas to the boil for 10 minutes.
Add the carrot, garlic, sun dried tomatoes, and mixed herbs and reduce to a simmer for 20 minutes.
Add the tinned tomatoes and bring back to the boil then simmer for a further 10 to 15 minutes until tender.
Meanwhile boil the potatoes for 20 to 30 mins until ready to mash.
Add the frozen peas and cherry tomatoes to the split peas and pour into a baking dish, spread out the mashed potato on top and using a fork create ridges.
Bake for 20 minutes at 180 degrees.
As a treat top with grated cheddar cheese.
Butternut squash bread
400g raw butternut squash
450g spelt flour
50g whole oats
2tsp bicarbonate soda
1/2 tsp salt
200g natural yoghurt
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Roast the squash until soft, mash and leave to cool.
In a separate bowl mix all the dry ingredients, add the cooled squash and yoghurt and mix until just combined. Turn out onto a lightly floured reusable baking sheet and mould into a loaf shape. Bake on 220 for 40 to 50 minutes until golden and the bread sounds hollow when you tap the underneath. (Bake Off's Paul Hollywood will show you how to test good bread if you're not sure.)
Winter soup
1 tbsp fresh thyme
1/2 cup brown lentils
2 medium sized sweet potatoes cubed to 1"
1 bunch black kale cut into strips
2 cans tinned tomatoes
4 leeks chopped into half moons
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In a very large saucepan fry off leaks until soft.
Add tomatoes and simmer for 5 minutes.
Add 6 cups of water and 1/2 a vegetable stock cube and bring to the boil.
Add the rest of the ingredients and simmer for 30 minutes.
Take a masher to the saucepan and keep going until you break down the sweet potato to create a thick soup.
Beetroot burgers
Half a red pepper diced
350g pack beetroot
1 cup dried quinoa
1 tbsp pine nuts
Pinch of salt
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Cook quinoa as instructed on the packet.
In a large bowl grate half the pack of beetroot, add the pepper, salt and pine nuts.
Blitz the remaining beetroot in a blender and add the the mixture along with the cooked quinoa (approx 1 & 1/2 cups) to the bowl. Mix until well combined, scoop out a small handful of mixture and place on a lightly floured surface. Roll around until the surface is covered in flour and you can start shaping it into a patty. Heat rapeseed oil in a large non stick pan, place your patties into the sizzling oil and turn the temperature down to a medium heat so they don't burn and fry for approx 3/4 minutes on each side until the flour browns and they hold their shape. Enjoy hot or cold.
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Serving suggestion: sweet potato chips, soda bread rolls or lentils with a fresh salad.