Enjoy food and get slimmer

Makes 12

100g of almond flour
35g of unsweetened cocoa
2 medium eggs
The whites of 2 large eggs, whisked
250g full fat cream cheese cheese
80ml semi skimmed milk
1 tsp. vanilla extract
2 tbsp. of runny honey
pinch of salt

Preparation Method

Preheat the oven to Gas Mark 5 or 190C.
In a big bowl beat the two medium eggs.
In another bowl combine the almond flour, cocoa and a pinch of salt.
Then add in the whisked egg whites to the flour/cocoa mixture.
Mix the beaten eggs and eggs white in with the flour/cocoa mixture.

Add in the vanilla extract, honey, milk and the cream cheese and mix thoroughly.
Put the mixture in to a 9” greased square non-stick cake tin.
Boil the kettle and put some of the water in a cereal bowl.
Use the back of a metal spoon dipped in the hot water to spread the
mixture evenly.
Bake for around 25 minutes.
Cut into squares when cool and enjoy!

Serves 4

Serves 4
400g chicken mince
100g carrots, coarsely grated
2 medium onions, finely chopped
2 tsp. garlic, finely chopped
2 tsp. ground cumin
2 tbsp. skimmed milk
¼ tsp. dried Italian seasoning, crushed
¼ tsp. black pepper
Salt to taste

Preparation Method
In a mixing bowl, combine the carrots, onions, garlic, cumin, milk, Italian
seasoning, pepper and salt together.
Add the chicken mince and mix thoroughly.

Shape into patties and fry for around 4 minutes each side.
Serve with slices of tomato and lettuce.

Nutritional value per serving
Calories: 240 | Total Fat: 13.0g | Saturated Fat: 3.1g | Carbohydrates: 3.5g | Fibre: 1.5g | Protein: 28.9g

serves 6

125g almond flour
⅛ tsp. baking soda
pinch of salt
2 tbsp. honey
125 ml coconut milk, full fat
2 tbsp. coconut oil, melted
1 egg
100g fresh blueberries

Makes 12 bars

100 barley oat flakes
2 Weetabix, finely crumbled
100g pumpkin seeds
100g sunflower seeds
40g flax seeds
40g chia seeds
80g dried cranberries
1 tsp. ground cinnamon
1 egg, beaten
50g almond butter
50g agave nectar
50g honey

Preparation Method

Makes 20

115g unsalted butter
120g cocoa powder
125g almond butter
½ tsp. vanilla extract
170g agave nectar
Pinch of sea salt
85g chopped almonds

Serves 6
2 medium celeriac, washed and dried,
1.3kg approximately
2 tbsp. olive oil
Fine sea salt, for seasoning

Preparation Method

Preheat the oven to 200C or Gas Mark 6.
Peel the celeriac, slicing off the top and
bottom as well as down the sides with a
heavy, sharp knife to remove the tough
skin.
Cut the celeriac in to chip like 1½ inch
long middle finger thick pieces.
Then spread the chips evenly on a baking tray, drizzle with olive oil and
season with salt.
Bake the chips for 30-40 minutes until brown and crispy, turning them
halfway through and serve.

Alternatively, they can be eaten cold.

You can flavour these chips with
additional toppings if you wish,
such as, chilli flakes and garlic or cumin and paprika.

Serves 4

Serves 4
120g quinoa, rinsed
600g unsweetened almond milk
½ tsp. vanilla extract
1 tsp. sweetener
1 tsp. cinnamon
100g raisins
100g raspberries
A medium apple, finely chopped; keep
some aside for garnish
4 tbsp. raw walnuts, chopped
200g cup fresh organic blueberries

Preparation Method

Nutrition per serving

Ingredients

I love quinoa it's become a big part of my life since gym training, crammed with protein and a complex carbohydrate its fantastic for your blood sugars if you're a carb counting diabetic.

Ingredients

• 
  Preparation
• 1/2 cup washed quinoa
• 1 pound ground pork
• 1/2 cup diced shallot
• 4 garlic cloves, smashed
• 2 large eggs
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground cinnamon

1. 1. Preheat the oven to 450°. Line a baking sheet with parchment paper.
2. 2. Put the quinoa and 1 cup water into a saucepan and bring to a boil. Once you have strong bubble action, reduce the heat to low, cover, and cook until the water is absorbed, 12 to 15 minutes. Check occasionally and stir to make sure no quinoa is burning at the bottom of the pan. Take the saucepan off the heat, transfer the quinoa to a medium mixing bowl, and allow it to cool for 10 minutes.
3. 3. While the quinoa is cooling, add all of the remaining ingredients to the bowl. Using your hands or a spoon, mix until all the ingredients are evenly distributed and well combined.
4. 4. Shape the meat mixture into balls that are a little smaller than a golf ball. Place them in even rows on the lined baking sheet. Place the sheet in the oven and cook the meatballs until they're slightly browned and crispy on top, 12 to 15 minutes. If you have a meat thermometer, the safe internal temperature for pork is 165°.

Ingredients

Nutrition per serving

Ingredients

Nutrition

Ingredients