Stuffed Mushrooms

Ingredients:

• 2 tomatoes, diced
• 6 large portobello mushrooms
• 4 garlic cloves, chopped
• lemon juice
• 1 leek, chopped
• 1 onion, chopped
• fresh basil, chopped
• grated cheese
• fresh parsley
• olive oil, salt and pepper

Instructions:

Heat up olive oil, fry onion, add tomatoes, garlic, leek, salt and pepper to taste-saute ingredients
Squeeze about 1 tbsp lemon over the ingredients
Add basil
Heat up the oven to 240C fan.
Stuff the mushrooms with the ingredients and top it with cheese
Bake for about 12 mins, then sprinkle with parsley and enjoy!
They taste absolutely wonderful!!

Juicy Lucy Pears

Ingredients:

• 350g fruits- strawberries and blueberries
• 2tbsp sugar free blueberry jam
• 3 medium-sized ripe pears , peeled, quartered and cored
• 50g wholemeal breadcrumbs
• 25g butter , melted

Instructions

Preheat the oven to 190C/gas 5/ fan 170C. Mix the fruits in a large bowl with jam, then add the pears and toss to mix. Tip into a deep baking dish, cover with foil and roast in the oven for 20 minutes. Pierce a pear or two to see if they are really tender; if not, return dish to the oven for another 5 minutes or until they feel soft.
Mix breadcrumbs with the butter and scatter over the fruit. Bake uncovered in the oven for 10-15 minutes or until golden and crispy. Serve hot.

Jacket Potato with tuna

Ingredients:

• Potato
• small can of tuna in spring water
• half onion, diced
• 1tsp egg free mayo
• salt and pepper
• salad and some vegs to serve

Instructions

Wash and dry the potato, then prick the skin few times, wrap it in foil and put it in the preheated to 250C (fan) oven.
In the mean time mix tuna, onion, mayo and salt and pepper, put it in the fridge to cool.
Once the potato is cooked cut it in half and top it with tuna salad, serve with salad and vegs.

Great lunch :)

Gazpacho

Ingredients:

• 500g tomatoes
• A chunk of cucumber, diced
• 2 garlic cloves, chopped
• Spring onion, finely sliced
• 12 black olices, pitted
• A few fine strips of green pepper
• 3 tbsp olive oil
• 1 tbsp wine vinegar
• salt and pepper
• pinch of cayenne pepper
• a little chopped fresh mint or parsley
• 300ml iced water
• a chunk of coarse brown bread chopped into cubes

Instructions:
Peel and chop the tomatoes until almost a puree. Stir in the cucumber, garlic, spring onions, black olives, green pepper, oil, vinegar, salt, pepper, cayenne pepper and chopped fresh mint or parsley.
Keep very cold until it is time to serve the soup. Thin cold soup with 300ml of iced water, add few cubes of coarse brown bread.

Coriander Pesto with pumpkin seeds on steamed cod

Ingredients:

• 2 cups chopped fresh coriander
• 1 cup chopped fresh parsley
• 3 spring onions, chopped
• 4 cloves garlic, coarsley chopped
• 1 tsp ground cumin
• 2 or 3 canned jalapenos, depending on desired heat
• 1/2 cup coarsley chopped pumpkin seeds
• 2 tbsp water
• 1 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

Instructions:
Chop garlic and let sit for 5 mins to enhance its health promoting properties while you prepare the rest of the ingredients.
Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. serve at room tempersture with steamed vegs and cod.

Cabbage and dill salad

Ingredients:

• half a small cabage, shredded
• 1 carrot, grated
• dill, washed, dried and cut
• juice of half lemon
• half small onion, diced
• 2 tbsp olive oil

Instructions:
Mix all the ingredients together and leave it for a little while before eating for the vegs to soak the lemon juice and olive oil.

Brown rice stir-fry with coriander omelette

Ingredients:

• 200g brown rice
• 1tbsp rapeseed oil
• thumb size piece ginger, grated
• 3 garlic cloves, finelly chopped
• 1 bunch spring onions, finelly sliced
• 150g mushrooms, sliced
• 2 carrots, finelly sliced
• 1 red pepper, finelly sliced
• 3 eggs, beaten
• small handful chopped coriander , plus extra to serve
• 2tsp soy sauce
• 1 tsp toasted sesame oil
• 1tbsp sesame seeds

Instructions:

• Cook the rice. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry for 1 min. Tip in the veg and stir fry over high heat 3-4 mins.
• Meanwhile, mix the eggs with coriander and seasoning. Heat a small non stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip and cook on the other side until cooked through. Tip onto a board and cut into strips.
• Add the drained rice, soy sauce and sesame oil to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.