Low Calorie Easy Banana Pancakes

 

 

Ingredients

1 medium banana

1 medium egg

honey

flaxseed (optional)

 

 

Method

Peel and mash 3/4 of the banana in a bowl. Use the remaining 1/4 to cut into 1cm  chunks (to put on top of pancake)

 

Once your banana is properly mashed add in the egg and mix until as smooth as possible.

 

Now simply heat a little oil (I use spray - it works better) in a frying pan and ladle the egg/banana mixture into the pan to make as many mini pancakes as possible.

 

Pile them up onto a plate and add the chopped banana pieces on top.

 

Drizzle some honey and sprinkle some flaxseed (can use coco powder for a chocolate-y taste).



Healthy Desserts - Fruit Pots

You fancy something sweet after your meal, or perhaps your food wasn't sufficient?

Here are two ways to feed your sweet tooth and leave you satisfied!

Blacker the Berry, the Sweeter the Juice 

 

 

Strawberries, Blackberries, Blueberries, Red Grapes and Raisins

 

 

Feeling Nutty?

 

 

Green Grapes, Kiwi, Orange, Raisins, Cashews, Pistachios 

Super Easy South Asian Soup (great for using leftovers!)

 

 

Ingredients

Cabbage
Green Beans
Celery
Tomato Paste
300ml Stock Cube
1/2 Orange
Mango Chutney

 

Method
Roughly chop up the vegetables and add to the stock. Place in a blender and blend until pulp.

 

Next pour your soup into a saucepan over a low heat and season to your preference. When hot serve with a dollop or two of mango chutney.

 

Enjoy!


Easy Tuna Nicoise

Ingredients
1/2 Tin of Tuna
1 Egg
Iceberg Lettuce
Cucumber
Cherry Tomatoes
Red Pepper
Black Olives (optional)

Method
Boil some water and carefully place the egg and leave to cook for 8-10 minutes.

In the meantime arrange the lettuce, cherry tomatoes, sliced cucumber and pepper on a plate. Add 1/2 a can of Tuna (can be done with Salmon or substituted with new potatoes).

Once the egg is boiled take it out the water and place on the side to cool. Carefully peel off the egg shell (by dipping your finger tips in water when doing this will make it a lot easier!). Once all the shell has been taken off slice the egg long ways making sure the yolk isn't runny. 

Add egg into the salad. If desired black or green olives can also be added.

Grilled Sardines (BBQ optional)

 

 

Ingredients

Tinned Sardines (in Sunflower Oil)
Chilli Flakes
Classic Vinegarette (I use Farringstons Mellow Yellow)
1 Lemon
Salt and Pepper

 

Method
Place your sardines on some tin foil. They are already covered in enough oil so simply add 1 teaspoon of Vinegarette over each fish for seasoning. 

 

Add a dash of chilli flakes, salt, pepper and the juice of half a lemon over the sardines and season to your preference.

 

On a medium heat grill the sardines for 10 minutes (or if on BBQ for 15 minutes).

 

Serve with new potatoes, avocado slices and simple mixed salad.


Raw Autumn Salad

Ingredients
1/4 sweetheart cabbage
Baby Spinach
Wild Rocket
Red Chard
Ruby Red Chard Leaves
3 Closed Cup White Mushrooms
1/5 Cucumber
1 tbsp. Pomegranate Seeds
Sunflower Seeds
Pumpkin Seeds
Sesame Seeds
Red Wine Vinegar

Method
Tear some of the outer large cabbage leaves and line salad bowl. Next slice four 1cm chunks of the cabbage and with fingers open up into strips.

In another bowl mix together the spinach, rocket and chard leaves with the sliced cabbage before placing on top of the large cabbage leaves.

Slice up the mushrooms into medium sized chunks and place above the leaves.

Take 1/4 of a cucumber and cut up into cubes and add in with the mushrooms.

Lastly, take 1 tablespoon of pomegranate seeds and 1 tablespoon of trail mix (sunflower, pumpkin and sesame seeds) and sprinkle over the leaves and veg.

To finish pour a generous amount of red wine vinegar over the salad as a dressing.