Clean Eating Alice – Butternut squash and feta frittata

​One of my favourite things about Christmas, is getting into my new cookbooks and learning some new recipes. I got a number of different types of cookbooks for Christmas, from a bit of hummingbird bakery to vegan cookbooks and one that I was most looking forward to was ‘The Body Bible’.  After a brief flick through all of them to just get a bit of inspiration for this weeks lunches, I stumbled upon this butternut squash and feta frittata and I was sold. 


It’s been perfect this week for being back at work fully and getting back on the wagon. I’ll admit, I’ve had to tweak the method slightly as I don’t have a pan that I can use on the hob and in the oven, but it was still delightful and super easy to make.
Ingredients

1 Butternut Squash (roughly 400-500g)

1 Red Onion

2 Red Chillies

150g Feta Cheese

6 Eggs

1 Garlic Clove

2 Tbsp Coconut Oil

1 Tbsp Cider Vingear

Method

1. Pre-heat the oven to 180°c

2. Chop the butternut squash into chunks and finely chop the onions. In a pan, heat half the coconut oil then add the chopped vegetables. Leave for roughly 10 minutes stirring occassionally so it doesn’t stick.

3. In a small bowl, mix together the crushed garlic clove, vinegar and finely chopped red chillies.  Once the squash is starting to soften, add the mixture to the pan.

4. Take a oven proof casserole dish and the rest of the coconut oil, place in the oven for a couple of minutes to melt, then remove and ensure the sides and bottom are well coated to avoid it sticking.

5. Once everything in the pan is all mixed, add it to the oven proof dish. 

6. Beat the eggs together then pour over the vegetable mixture.

7. Crumble on the feta and place in the oven for 10-15 minutes depending on your oven, until the mixture no longer wobbles in the middle.

8. Leave to cool and it should come away from the sides without needing to force it and cut into portions.


Nutritional Information

Serves 5

Calories: 221

Protein: 12.7g

Carbohydrates: 16.9g 

Of which is sugars: 4.3g

Fibre: 2.4g

Fat: 12.6g

Of whichis saturated: 6.3g

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Gluten Free Vegan Lentil Chilli

​As the British Summer that never began has now come to a close, I’ve started swapping my salads for stews and chia puddings for chocolate quinoa (recipe to come). What I love most about this type of weather is that it’s so easy to batch cook for the week ahead which for someone like me is perfect, if I don’t have all my meals planned and usually prepared then I end up all off track and before I know it I’ve eaten a whole bag of granola bars in one sitting. But when I get planning, boy, do I plan.


So, all ready to get the saucepans out, I’ve also been experimenting with some more vegan dishes and there are just so many recipes out there to try that suit this brief! I was getting some inspiration on pinterest and stumbled upon this little beauty from littlebroken.com that has made the last couple of days at work when it’s wet and windy.
Ingredients

450g Red Lentils

1 Onion

1 Red Pepper

2 Tins of Tomatoes

950ml Vegetable Stock (gluten free if necessary)

4 cloves Garlic

4 tsp Chilli (mild or hot depending on your preference)

1 tbsp mixed herbs

2 tbsp Preferred Oil (I went with coconut)

Handful fresh Parsley


Method

1. Finely chop the onion and add to a saucepan pan with the melted oil on medium heat, once they start to brown add in the crushed garlic cloves and chopped red pepper and cook for another of minutes. 

2. Add in the chilli powder and herbs then stir in, incorporate the lentils and once all coated add the tomatoes and stock.

3. Bring to the boil, then reduce to a simmer and cook for around 50 minutes or until the lentils are soft.

4. Take half the mixture and pulse in a food processor until smooth then add back into the original mixture.

5. Top off with a bit of chopped parsley and serve.


Nutritional Information

Serves 7

Calories: 293

Protein: 17.9g

Carbohydrates: 32.4g

Of which is sugars: 8.1g

Fibre: 10.9g

Fat: 7.5g

Of which is saturated: 3.8g

Sun-Dried Tomato and Harissa Paste Turkey Burgers

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I would have posted last week as keeping to my New Year’s Resolution I have been trying a new recipe every week. However the soup I made for my work lunches was not to my liking so I’ve not shared this one.

But alas, this week, courtesy of a Christmas present from my best friend (a new healthy eating cookbook), I have found an amazing one. This is from Amelia Freer’s book ‘Cook, Nourish, Glow’. I made double the portion from the book as I wanted enough to last me for lunches over the weekend and whilst I’m at work. I found these really easy to make these as a big patch knowing that I have nothing to worry about in the evening when I’m tired after work as everything is already prepped. Not only is it a ridiculously easy recipe to make (once you’ve found all the ingredients, it took me about 10 minutes to locate the harissa paste in Asda), it’s absolutely delicious. Even my boyfriend, who is not a turkey fan, was impressed and said ‘I’m actually quite jealous of you now’. That’s a win if I ever heard one.

The recipe below is for 8 portions. I did this as 8 large burgers, on reflection you could do it as 16 smaller burgers and have 2 for each portion. I will probably do this when I make them again but I just went for 8 large ones. The recipe in the book is for 4 burgers, so the below is easy to divide if you only want to make 4. I served these with a few different things, on Sunday it was with lettuce, tomatoes and a few veggies but today it was with quinoa and veggies. So I have pictured it with a lettuce and tomato bun, but you could put it with anything.

Ingredients

1Kg Turkey Mince

12 Sun-Dried Tomatoes (finely chopped)

4 Shallots (finely chopped)

2 Egg Yolks

4 Tablespoons Fresh Herbs – I used Parsley ( finely chopped)

2 Garlic Cloves (Crushed)

2 Teaspoons Harissa Paste

2 Gem lettuces

Handful of Cherry Tomatoes

Pinch of Pepper to season

Coconut Oil to grease baking trays 

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Method

  1. Add the turkey, sun-dried tomatoes, shallots, egg yolks, garlic and herbs into a large mixing bowl. Thoroughly mix together. Then add the harissa paste and pepper to season and mix again.
  2. Take out a plate or baking tray (one that you won’t need later). Separate the mixture into 8 portions and make into patties. Put them onto the plate, cover with cling film and leave in the fridge to cool for at least half an hour.20160109_105843
  3. Once the half an hour has passed preheat the oven to Gas Mark 6. Melt the coconut oil onto your baking trays and then place the patties onto them. Cook in the oven for 20-25 minutes, ensuring you turn them over half way through.
  4. Serve on a lettuce bun with tomatoes and a side of vegetables.

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Nutritional Information (for the burgers only, not the sides)

Serves 8

208 Calories

25.1g Protein

4.4g Carbohydrates

0.9 Fibre

2.3g Sugar

10g Fat ( 0.5g are Saturated Fats)