Leek And Butterbean Bake

Ingredients:

• 4 medium leeks, cut in half and sliced into 2 cm chunks
• 100ml soya cream or soy/rice milk
• 150 g butterbeans
• handful of fresh herbs, chopped(e.g. sage & thyme)
• 150g organic mozarella
• 30g freshly grated parmesan
• salt and pepper to taste

Instructions:

Preheat the oven to 190C
Cook leeks in boiling water for 2 mins, then drain well.
Mix together the milk/cream and chopped herbs, season to taste.
Put the leeks and butterbeans into an ovenproof dish and mix well. Pour the milk on top.
Arrange mozarella slices on top of the mixture and finish off with grated Parmesan.
Bake for 25-30 minutes, until cheeses are golden.

Protein Balls

Ingredients:

• 1 cup peanut butter (I use unsweetened and unsalted)
• 1 cup honey
• 1 cup oats
• 1 cup apricots, diced
• 1 cup almonds, chopped
• 1 scoop of vanilla protein (optional)
• Cinnamon, as much as you like

Instructions:

In a pot, on low heat warm up honey and peanut butter until texture is runny.
Mix in apricots, oats, almonds, cinnamon and protein and stir until all ingredients are well coated.
Now, cool in the fridge for about 45 mins. Roll into balls and enjoy!

They are so tasty that even though they have no added sugar, they have plenty of natural sugar in the form of honey and dried fruit so be careful not to overdo it! I found it really hard to keep my hands off them! :)

Baked Eggs

Ingredients:

• 2 free range organic eggs
• spring onions, chopped
• few chery tomatoes, cut in quarters

Instructions

Prepare a small ovenproof dish, put spring onions and cherry tomatoes in in, crack the eggs on top of the vegs and put in the oven (fan 180C), bake until just set.
Great for breakfast! :) You can cut any vegs and add to it, like celery, peppers etc :)

Black Bean Salad

Ingredients:

• 1/2 cup minced onion
• 2 medium cloves garlic, pressed
• 1 can black beans, rinsed and drained
• 1 cup sweetcorn
• 8 cherry tomatoes, quartered
• 1/2 cupdiced red bell pepper
• 2TBS pumpkin seeds, coarsely chopped
• 1/4 cup chopped fresh parsley
• 2TBS extra virgin olive oil
• 3TBS fresh lemon juice
• salt and black pepper to taste

Instructions

Mix all ingredients together and serve.

Magda's Veggie Pie

Ingredients:

• 1 Courgette, sliced
• 1 small cauliflower, cut into pieces
• 2 carrots, sliced
• 1 onion, cut in half and sliced
• tumeric, spice
• black pepper
• salt
• 1 can of green peas, washed and drained
• 2 medium potatoes
• 1 yellow pepper, cut into pieces
• grated organic cheese
• provencal herbs, spice
• paprika
• olive oil
• spring onion, chopped

Instructions

Boil the potatoes in salted water.

In the meantime, heat up a little of olive oil in a wok, add cauliflower, carrots, cougette and onion. After about 3 mins add spices-turmeric, salt and pepper, stir and cover, let it cook for about 8 mins on medium heat, stirring from time to time. Once ready put them in the oven proof dish.

Once potatoes are cooked drain them and mash them with green peas and put them on top of the veggies in a dish.

Top with yellow pepper, then cheese, then sprnkle with paprika and provencal herbs and bake in the oven for about 15-20 mins.

When ready top it with spring onions.

Roasted apples and blackberries

Ingredients:

• 2 medium apples
• 4 tbsp clear honey
• 1/2 tsp ground cinnamon
• finely grated zest and juice of 1 large orange
• 200g blackberries

Instructions

Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.

Stand the apples in a shallow baking dish, Mix together honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.

Roast apples for about 40 mins, spooning the juices over them occasionaly. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 mins or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

Spinach and Parmesan Muffins

Ingredients:

• 200ml Rice Milk
• 25g organic butter
• 100g spinach
• 250g wholemeal flour
• 1tbsp baking powder
• 1tsp bicarbonate of soda
• 2 medium carrots, coarsely grated
• 3 birds eye chillies, chopped
• good pinch of black pepper
• 50g fresh parmesan, finely grated
• 75g savoury seeds mix
• 1 egg, lightly beated

Instructions

Preheat the oven to gas 5, 190C, fan 170C. Fill 9 holes of muffin tin with muffin cases.

Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.

Sift the flour, baking powder, bicarbonate of soda into a large bowl. Add the grated carrot, chillies and season. Stir in most of the Parmesan and seeds, reserving some. Add the egg to the spinach mixture, then beat with wooden spoon until just mixed. Add to the flour mix and mix well.

Divide between 9 muffin holes, sprinkle with reserved Parmesan and seeds.

Bake for 20-25 mins, until risen and firm to the touch. Leave to cool for 5 mins, serve hot or cold.