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Recipes

Breakfast Cookbook

Breakfast


Apple, cinnamon & raisin muesli

Gluten-free oats mixed with grated red apple, raisins, cinnamon and yoghurt. Topped with a drizzle of honey and fresh berries.

Can be made in advance and left to sit overnight for a really quick breakfast in the morning (minus the honey and berries). In the morning, loosen the mix with a little milk or fruit juice before topping with the honey and berries.

Ingredients (serves 2):

* 120g Delicious Alchemy oats
* 40g raisins
* ½ tsp cinnamon
* 250g apple juice
* 1 large red apple, grated
* 100g Greek yoghurt or dairy free alternative
* 2 tbsp runny honey
*Fresh berries to serve

Method:

- In a big bowl or container, mix the oats, raisins and cinnamon together. Add the grated apple and pour the apple juice over the top. Mix together well.

- Cover the top of the bowl with clingfilm and transfer to the fridge. Allow to soak for a few hours or preferably overnight.

- In the morning, add the yoghurt and mix together well. Divide the mixture between 2 bowls, drizzle over a little honey and top with fresh berries.

- The oat base can be stored for up to 48 hours. Perfect for quick breakfasts in the morning. 


Banana, almond and cinnamon porridge

Ingredients (serves 1):

* 40g Delicious Alchemy oats
* 2 ripe bananas
* 30g flaked almonds
* ½ tsp cinnamon
* 2-3 tbsp of runny honey to taste

Method:

 - Stir 250ml water or 200ml of semi-skimmed milk into 40g of oats in a large bowl. With an 800W microwave, cook for 3 minutes on high (stirring half way through). Stand for 1 minute. Alternatively simmer on a hob for 3-7 minutes.

 - While the oats are cooking, peel and slice the bananas. Add the almonds to a small non-stick frying pan over a medium heat (there's no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

 - Once the porridge is cooked, stir in the cinnamon and honey and top with the almonds and chopped banana.


Avocado on brown toast

Ingredients (serves 1):

* 1 Delicious Alchemy brown bread mix, pre made and sliced
* 1 ripe avocado
* Lime Juice
* Chili flakes and salt to serve

Method:

Toast two slices of brown bread. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice and add chili flakes and salt as desired.


Delicious Alchemy oaty, fruity muesli

Method:

- 1 bowl of muesli, served with milk or Greek yoghurt.


Porridge with blueberries and honey 

Ingredients:

* 40g Delicious Alchemy oats
* 200ml semi-skimmed milk or 250ml water
* handful of blueberries
* 2 tbsp of runny honey

Method:

 - Microwaves vary – porridge is cooked when it has a thick, creamy texture. Stir 250ml water or 200ml of semi-skimmed milk into 40g of oats in a large bowl. With an 800W microwave, cook for 3 minutes on high (stirring half way through). Stand for 1 minute. Alternatively simmer on a hob for 3-7 minutes.

- Serve with blueberries and honey.

Poached eggs and avocado on toast

Ingredients (serves 1):

* 1 Delicious Alchemy brown bread mix, pre-made and sliced
* 1 ripe avocado
* 2 large eggs
* Salt and pepper to serve

Method:

 - Toast two slices of brown bread. Meanwhile, poach the two eggs in boiling water.

 - Then roughly mash the avocado with a fork and stir in the lime juice. Spread the avocado onto the toasted bread and place the poached eggs on top. Sprinkle with salt and pepper as desired.


High-Protein Breakfast Recipes
Vegetable Cookbook

Lunch


Hunger-busting superfood salad with citrus dressing

A quinoa salad packed full of the good stuff - broccoli, soya beans, spinach, herbs, pomegranate and pumpkin seeds.

Ingredients (serves 2):

* 100g purple sprouting broccoli, cut in half (or into bite-sized chunks)
* 60g frozen soya beans
* 1 x single serve packet of cooked quinoa
* 2 large handfuls of baby spinach
* Handful soft herbs (parsley, basil, coriander or mint all work well), chopped
* 25g pomegranate seeds
* 25g pumpkin seeds, toasted in a dry pan until they pop

For the citrus dressing:

* zest and juice of half a lemon or lime
* zest and juice of half an orange
* 1 tsp white wine vinegar
* 1 tbsp Dijon mustard (or gluten-free alternative)
* 1 tbsp extra-virgin rapeseed oil

 Method:

- Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water – this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.

- Add the dressing ingredients to a bowl with some seasoning and whisk together. Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together, scatter with the remaining seeds to serve.


Vegetable ‘flu buster’ soup

Ingredients (makes 4 portions):

* 1 tbsp olive oil
* ½ small onion, chopped
* 2-3 cloves garlic, peeled and minced
* ¼ tsp ground turmeric
* 1 tbsp peeled, diced ginger
* 2 small potatoes, chopped
* ½ head of cauliflower, chopped
* 1 medium courgette, chopped
* 2 large carrots, chopped
* 2 stalks of celery, chopped
* salt and pepper, to taste
* juice of one lemon
* 750ml of vegetable chicken stock, check for gluten free variant
* ½ tsp cayenne pepper
* Greek yogurt, if desired, for serving

Method:

 - In a large pot, heat the olive oil over medium heat. Add the onion, garlic, ginger, and turmeric, and sauté for a few minutes until onions start to soften and become translucent.

 - Add the remaining vegetables and salt and pepper, sauté for several minutes longer. Add lemon juice, and stir to coat the vegetables. Add the stock, cayenne pepper and bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft. Using a blender, puree until smooth and creamy. Return the soup to the pot, and heat through. Serve with Greek yogurt, if desired.


Broad bean and parma ham salad

Ingredients (serves 1):

* 2-3 large handfuls shelled broad beans
* 75g quality parma ham, torn into shreds
* 1 small handful pecorino, roughly chopped or roughly grated
* finely grated zest and juice of 1 lemon
* 1 splash extra virgin olive oil
* 1 handful fresh mint
* sea salt

Method:

 - Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they're cool enough to handle. 

 - Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped. 

 - Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top.


Desk Meze! Olive, sun-dried tomato and rosemary focaccia with mozzarella, sweet peppers and hummus

Ingredients (serves 1):

* focaccia
* mozzarella
* hummus (check it’s gluten free)
* sweet peppers

For the foccicia:

* 1 x 340g Delicious Alchemy white bread mix
* 50ml tepid water
* 2 tbsp olive oil
* 1 tsp dried rosemary
* 40g black olives, de-stoned & quartered
* 30g sun dried tomatoes, sliced

Topping:

* 1 tbsp additional olive oil
* 1 tsp coarse sea salt


Gluten-Free Living

Dinner


Courgette noodles with kale, avocado and mint pesto topped with cherry tomatoes and feta cheese

Ingredients (serves 1):

* 1 large courgette
* 1 ripe avocado
* Large handful of kale
* Large handful of fresh mint
* 1 tsp of olive oil
* 30g feta cheese
* 30g cherry tomatoes
* Pinch of salt

Method:

- Using your spiralizer, make the courgette noodles, place to one side.

- Place the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture.

- Gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the pesto sauce for another minute.

- Chop the cherry tomatoes in half and crumble the feta and sprinkle both on top of the dish.


Italian Amatriciana chicken tray bake with green salad

Ingredients (serves 2):

* ½ long red chilli
* 1.5 tbsp tomato purée
* 1.5 tbsp olive oil
* 2 garlic cloves
* 4 skinless chicken thighs
* 250g new potatoes
* 2 thyme sprigs
* 700g cubetti di pancetta (or smoked bacon lardons)
* 200g tomatoes, half cherry or baby plum, the rest is up to you - any larger ones halved
* green salad to serve

Method:

- Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.

- Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad on the side.


Sweet potato, lentil and coconut curry with rice

Ingredients (serves 2):

* 1 large sweet potato
* 250g lentils
* 250g white or brown rice
* 1 can of coconut milk
* 1 can of tinned tomatoes
* 1 handful of fresh coriander leaves
* ½ tbsp of turmeric
* ½ tbsp of cumin
* ½ tbsp ground ginger
* ½ lemon
* Pinch of salt and pepper

Method:

 - Pre-heat the oven to 180C. Start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander. Then place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils and coriander plus salt and pepper.

 - Once everything is mixed simply place the lid on the pot and place it in the oven to cook for about an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve. While the curry cooks in the oven, boil the rice.


Cauliflower rice with chilli and lime prawns

Ingredients (serves 2):

* 1/2 large cauliflower
* 8 tiger prawns
* 1 chilli, chopped
* 1 kale leaf, chopped, stems removed
* zest and juice of one lime, (additional lime to serve)
* 1 tbsp coconut oil 
* salt and pepper to taste

Method:

 - Add the cauliflower to a processor and pulse until the texture resembles rice. Heat a large frying pan and add the coconut oil. Add the prawns and cook for 1-2 mins until golden. Once cooked through, remove the prawns and place in a bowl to rest. Add the cauliflower rice, kale, chilli, lime juice and zest to the frying pan and stir through all ingredients. Cook for 1 min.

- Add the prawns back to the cauliflower rice mixture and stir through. Do not overcook the cauliflower rice, you still want this to be firm. Serve in bowls and sprinkle with fresh herbs, additional lime, salt and pepper to taste.

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