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

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

Mexican Turkey Burgers

​As summer is upon us, it’s BBQ season. Unless, of course, you live in the UK, where we wouldn’t know summer if it hit us in the face at the moment.

This was the scene that greeted me after spin class on Saturday morning, ready for a nice day out with one of my friends….hard to believe this is a July morning.
However, I have refused to let that dampen my spirits when it comes to my food choices. Family BBQ’s should be a really fun occasion where you shouldn’t have to worry about what you’re eating. But inevitably the shop brought burgers can be full of various preservatives and also gluten. I prefer to make my own burgers and they are simple and easy to do!
I have previously make these sun-dried tomato burgers which are amazing, but I’ve had a really craving for something with a slight Mexican twist so I came up with these burgers.
Ingredients

800g Lean Turkey Mince

3 Shallots

1 Egg

½ Tbsp. Chilli Powder

½ Tbsp. Paprika

1 Tbsp. Harissa Paste 

Bit of coconut oil to oil baking trays (if not grilling)

Side note: I prefer to use a burger press to help with portion sizing and shaping but you can do it by hand if you prefer.

Method

1. Finely chop the shallots. Oil 2 baking trays with some coconut oil ready for later (if you’re not grilling them)

2. In a large bowl, mix together the turkey mince, egg and shallots. I normally do this by hand and it allows you really feel how it’s all coming together.

3. Add in all the spices and harissa paste and mix until the spices are evenly distributed throughout turkey mince. 

4. Mould into burgers, I find it normally makes around 7 good sized ones. And place onto a baking tray, cover and place in the fridge for an hour.

5. Once the hour has passed if you want to cook them in the oven, pre heat to 150°c, then place the burgers in the oven and cook for roughly 25 minutes, turning them around half way through.

6. These can also be cooked on the grill just ensure you’ve made the burgers tightly packed else they may fall apart on the grill.

7. Then enjoy!

Nutritional Information

(For the burger, not including the salad)

Calories: 181

Protein: 23g

Carbohydrates: 2.2g 

Of which is sugars: 0.7g

Fibre: 0.8g

Fat: 8.8g 

Of which is saturated:2.4g

Sausage, Onion and Potato Omelette

After having porridge nearly every morning for breakfast at work for a couple of months, I’ve decided I need a change. I still love porridge, especially how quick and versatile it is, but I’ve been thinking I could do with having something a bit different and maybe with a bit more protein in it to help set up my day. Flicking through a cookbook I was given nearly a year ago for some inspiration, I came across a recipe for a sausage and potato omelette that I thought would be a good one to try. It’s similar to the frittata I made not that long ago so I knew I was on the right tracks.

It doesn’t take too long to make and is super easy to batch bake on a Sunday ready for the week ahead. Just make sure you have a good frying pan with a heat resistant handle so it can be placed under the grill.

Ingredients

2 Potatoes
1 Onion
1 Pack of Sausages (I went for gluten free turkey sausages)
10 Cherry Tomatoes (which I forgot about to include in the picture)
6 Eggs
1 Tbsp Mixed Herbs
12 Tbsp Water
1 Tbsp Oil
Pinch of Black Pepper
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Method

  1. Peel the potatoes and chop into rough big cubes and boil until soft. Drain and leave to cool at one side.
  2. Grill the sausages until cooked through and set to one side to cool.
  3. Add the 6 eggs and the water together in a large bowl and whisk together until thoroughly mixed.
  4. Once the potatoes and sausages have cooled cut into smaller bite size pieces.
  5. Heat a frying pan with half the oil, once hot add the potatoes and cook until they are starting to go crispy then add the onions and continue to cook until browned without burning.
  6. Remove the potatoes and onion and add the remaining oil to the pan, ensure all sides are coated then add the potatoes, onions, sausages and tomatoes and stir so there’s an even mix of ingredients across the pan.
  7. Pre heat the grill onto a high heat.
  8. Add the egg and water mixture to the pan and leave to cook on the hob for 3-5 minutes until the bottom of the omelette is good.
  9. Remove from the hob and place under the grill to cook for roughly 10 minutes until the top of the omelette

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Nutritional Information

Serves 5
Calories: 362
Protein: 26.1g
Carbohydrates: 40.7g
Of which is sugars: 4.3g
Fibre: 5.3g
Fat: 10.9g
Of which is saturated:3.2g

Chicken, Leek and Mushroom Meatballs

Last week was a rather disappointing week. It had started off so well! But by Wednesday, I had gone off track. It all started with a late shift at work, I intended to leave to head to the gym, all the meals for the day were planned and until 4.30pm, it was going well. Realising I wasn’t going to make it out of work on time, I had a protein flapjack (not part of my pre-planned meals for the day), this then lead to another one (each at over 200 calories). When I finally got home, it was another protein flapjack from my graze box, again unplanned, then venison burgers and salad for tea as planned. This then led to a generally over calorie day on Thursday which spilled over into Friday. I’ll admit these over calorie days (which I have a feeling exceeded over 2000 calories each day) are full of of nuts, dark chocolate, fruit, dates and nut butter. So there are worse things I could be eating, but it’s an awful lot of fat and sugar. I then made the mistake of having some wraps and a pastry and I’ll be honest, my body was not happy. My stomach cramps came back on Friday night with a vengeance, not so subtly reminding me that whilst something’s may be tasty, they are simply not worth it.

Not ideal. But these things happen, no point dwelling, time to move on.

So, in order to ensure this week I don’t have a repeat I have been hitting the cookbooks again to find some more tasty meals. And yet again Amelia Freer has come to my rescue. I was looking for something that wouldn’t need too long to heat up at work, fairly versatile as I would want it with either salad, quinoa or rice and easy to batch bake.

I stumbled across these Chicken, Leek and Mushroom Meatballs. (aside: her full recipe for this also includes an almond sauce with quinoa and leeks but I just made the meatballs themselves.) I’ll admit mine aren’t the prettiest ones you’ll see, but trust me, they are tasty, high in protein and low in saturated fat! They don’t even need that many ingredients, now that’s my kind of dish

 

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Ingredients

1 ½ Leeks (the picture has 3 leeks, as if you’re doing her full recipe you need 3 but I didn’t correctly read the recipe beforehand *Duh*)

1 Egg Yolk

2 Chicken Breasts

250g Button Mushrooms

½ Tablespoon Chopped Fresh Chives

Olive Oil – for frying

Pepper to taste

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Method

  1. Chop the chicken breast into strips, then add to a food processer and blitz into a mince.
  2. Chop the leeks into fine strips and the mushrooms down so they are small.
  3. Add the oil to the frying pan and heat. Once hot, add the leeks and mushrooms and cook on a high/medium heat for roughly 10 minutes. Stirring regularly until all the moisture has gone. Leave to one side to cool.
  4. While the mixture is cooling, pre-heat the oven to 150⁰c.
  5. Once the mixture is cool, add the chicken, egg yolk, chives and leek + mushroom mixture into a mixing bowl. Mix it all together until well combined. Add a bit of pepper then mix again.
  6. Line a baking tray with tin foil. Using a tablespoon, scoop some of the mixture out and roll into a ball, place it on the lined tray. And repeat until all the mixture is used up. It should make 16 meatballs.
  7. Cook in the oven for 10-15 minutes, until it’s cooked through but we want to ensure it stays juicy to try to avoid overcooking it.
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  8. Then serve, I chose to do mine with some frozen vegetables as it was quick to whip up, but you can go with anything really!

 

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Nutritional Information

Makes 16 Meatballs and serving size of 4 per serving

147 Calories

20.6g Protein

7.1g Carbohydrates

1.3g Fiber

2.4g Sugar

3.0g Fat ( 0.4g are Saturated Fats)

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)

 

Chicken, Kidney Bean and Spinach Soup

It’s actually beginning to feel like winter and that Christmas is nearly here. It’s getting cold, the cars are starting to freeze over and I don’t feel ridiculous going out with my coat, scarf and gloves on. It sounds daft to be so excited for the cold, but it really helps with getting into the Christmas spirit! You can’t buy decorations when it’s mild outside, it just feels wrong!

In the spirit of it getting colder, I’ve decided I need to change it up from my current daily lunch of the Split Pea and Sausage Soup and try something a little different. I stumbled upon this from ‘Julia’s Album’, so I thought I’d give it a go, as I used slightly less chicken I’ve tweaked the serving sizes from Julia’s recommendations.
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 Ingredients

1 Onion

2 Large Garlic Cloves

1 Large Carrot

1 Green Pepper

1 Can of Red Kidney Beans

Handful Cherry Tomatoes

425g Chicken

80g Spinach

1 Litre Chicken Stock (Gluten Free if necessary)

500ml Water

½ tsp Paprika

1 tsp Basil

1 tsp Mixed Italian Herbs

Oil for Frying

Method

  1. In a large saucepan, heat half of the oil on a medium heat, add the onion and fry for 1 minute. Add the pepper to the onion and fry for an additional couple of minutes until the onion before a bit soft. Remove from the saucepan and set to one side.
  2. Add the remaining oil to the saucepan, add the paprika and half of the basil and mixed Italian herbs. Add the chicken to the pan and coat in the oil/herb mixture on a medium/high heat. Ensure the chicken is browned on every side but it doesn’t need to be cooked through at this point.
  3. Add the garlic, kidney beans, tomatoes, carrot, onions and peppers. Then add the remaining seasoning and stir into the mixture so it’s evenly distributed.
  4. Add the water and stock, bringing the soup to the boil then leave to simmer for 15-20 (this will cook the chicken through)
  5. Around 5 minutes before you want to serve add the spinach and put the lid back on, I find adding it later stops it becoming too soggy.
  6. Once the chicken is cooked, it’s ready to serve 🙂

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Nutritional Information

Serves 5

243 calories

25.9g protein

20.4g carbohydrates

4.7g fibre

6.3g sugar

4.4g fat (0.7g are saturated fats)