Quick beetroot chutney

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Quick beetroot chutney

This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Print Recipe
Macerating 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6
Calories 56 kcal

Ingredients
  

  • 1 long or 2 round shallots finely chopped
  • 1 red chilli finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 4 tbsp gherkins diced
  • 2 tsp yellow mustard seeds
  • 500 g cooked beetroot cut into 1 cm dice
  • a handful dill chopped

Instructions
 

  • Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.
  • Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve

Seeded bran muffins

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Seeded bran muffins

Ditch your normal bowl of cereal and transform All-Bran into a batch of buttermilk bran muffins to start off your day with this easy-to-follow recipe.
Print Recipe
Total Time 40 mins
Servings 12
Calories 287 kcal

Ingredients
  

  • 100 g All-Bran cereal
  • 280 ml buttermilk
  • 2 eggs beaten
  • 125 ml vegetable oil
  • 2 tbsp black treacle
  • 100 g light muscovado sugar
  • 175 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 85 g raisins
  • 50 g sunflower OR pumpkin seeds

Instructions
 

  • Mix the all-bran with the buttermilk and soak for 30 minutes. Pre-heat the oven to 200c/fan 180c/gas 6. Beat the eggs, oil, treacle and sugar into the buttermilk mix.
  • Sift the flour with the baking powder, bicarbonate of soda and ½ tsp salt, fold these in. Mix in the raisins and seeds.
  • Spoon the mix into 12 paper muffin cases and bake in a preheated oven for 20-25 minutes. Cool on a wire rack.

Sweetcorn pancakes with avocado salad

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Sweetcorn pancakes with avocado salad

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes
Print Recipe
Total Time 30 mins
Servings 4
Calories 279 kcal

Ingredients
  

  • 100 g plain flour
  • 1 tsp baking powder
  • 1 egg beaten
  • 150 ml milk
  • 340 g tin sweetcorn (1 large tin, drained)
  • 4 spring onions chopped (use the green bits as well)
  • 1 avocado chopped (use the green bits as well)
  • 150 g cherry tomatoes halved
  • 1/4 cucumber cut into small chunks
  • 2 tsp sunflower oil to fry

Instructions
 

  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
    Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
    Put 3-4 pancakes on a plate and serve the avocado salad on top.

Hot paprika chicken kebabs with grilled pineapple

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Hot paprika chicken kebabs with grilled pineapple

This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish
Print Recipe
Total Time 40 mins
Servings 6
Calories 353 kcal

Ingredients
  

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic crushed
  • 1/2 lemon juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets cut into 3 cm chunks
  • a large handful mint leaves chopped
  • 2 tbsp sesame seeds toasted
  • 1 or 2 red chillies sliced
  • cooked basmati rice to serve

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime juiced
  • 1 ripe pineapple peeled and cut into thick round slices

Instructions
 

  • Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  • Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  • Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores
  • Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  • Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Grilled hake with smoky chickpeas, preserved lemon and kale

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Grilled hake with smoky chickpeas, preserved lemon and kale

Simply grilled hake, with a side of lemony paprika chickpeas. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner
Print Recipe
Total Time 30 mins
Servings 2
Calories 371 kcal

Ingredients
  

  • 2 tsp extra-virgin olive oil
  • 1/2 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 red chilli deseeded and finely chopped
  • 1 preserved lemon pith and flesh discarded, and rind finely chopped
  • 1 tsp sweet smoked paprika
  • 400 g tin chickpeas drained and rinsed
  • a large handful kale chopped
  • 2 fillets hake or other white fish

Instructions
 

  • Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
  • Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.

Mushroom bhaji

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Mushroom bhaji

The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up
Print Recipe
Total Time 45 mins
Servings 4
Calories 91 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 500 g chestnut mushrooms quartered
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • a thumb-size piece ginger finely grated
  • a small bunch fresh coriander stalks finely chopped, leaves roughly chopped
  • 2 tsp ground cumin
  • 2 tsp dried ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp tomato purée
  • 1/2 lemon juices
  • cooked basmati rice to serve
  • naans to serve

Instructions
 

  • Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
  • Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.
Green smoothie,antioxidant,Detox juice,lemon juice,spinach juice

Isagenix Superpower Elixir

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Isagenix Superpower Elixir

Print Recipe

Ingredients
  

  • 1 scoop Isagenix Greens™
  • 1 scoop Ionix® Supreme
  • 1 bottle Apple Pomegranate Flavor e+™
  • 2 scoops Lemon Lime AMPED™ Hydrate
  • 12 oz purified water
  • 1/2 cup ice

Instructions
 

  • Blend until smooth and enjoy!

Red pepper soup

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Red pepper soup

A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one
Print Recipe
Total Time 55 mins
Servings 4
Calories 101 kcal

Ingredients
  

  • 3 red peppers
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic chopped
  • a pinch dried chilli flakes plus extra to serve
  • 400 g tin plum tomatoes
  • 300 ml vegetable stock
  • double cream to serve

Instructions
 

  • Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
  • Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
  • Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
  • Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.
protein-mug-brownie-isagenix-recipe

Protein Mug Brownie

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Protein Mug Brownie

Isagenix Recipe
Print Recipe

Ingredients
  

Instructions
 

  • Grease a deep mug and set aside.
  • In a mixing bowl, combine IsaLean Shake, coconut flour, baking powder, granulated sweetener, and cocoa powder and mix well.
  • In a separate bowl, whisk egg with milk and pour into dry mixture and mix until fully incorporated. Top with crushed IsaDelight.
  • Microwave for 60 seconds and remove from microwave and enjoy.