Recipes

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Lunch

Carrot & houmous roll-ups

Ingredients

  • 200g tub houmous
  • 4 seeded wraps
  • 4 carrots
  • small handful rocket leaves

Method

Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning.

Dinner

Zesty salmon with roasted beets & spinach

Ingredients

  • 4 small fresh beetroots, about 200g
  • 1½ tbsp rapeseed oil
  • 1 tsp coriander seeds, lightly crushed
  • 2 skinless salmon or trout fillets
  • 2½ small oranges, zest of 1 and juice of half
  • 3 tbsp pumpkin seeds
  • 1 garlic clove
  • 1 red onion, finely chopped
  • 4 handfuls baby spinach leaves
  • 1 avocado, thickly sliced

Method

Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

Take aways

Green fritters

Ingredients

  • 140g courgettes, grated
  • 3 medium eggs
  • 85g broccoli florets, finely chopped
  • small pack dill, roughly chopped
  • 3 tbsp gluten-free flour or rice flour
  • 2 tbsp sunflower oil, for frying

Method

Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to

Lite Options

Spiced black bean & chicken soup with kale

Ingredients

  • 2 tbsp mild olive oil
  • 2 fat garlic cloves, crushed
  • small bunch coriander stalks finely chopped, leaves picked
  • zest 1 lime, then cut into wedges
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 400g can chopped tomatoes

Method

Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to

Dessert

Greek Yogurt with Oranges & Mint

Ingredients

  • 6 tablespoons fat-free Greek yogurt
  • 1 1/2 teaspoons honey
  • 1 large orange, peeled, quartered and sliced crosswise
  • 4 fresh mint leaves, thinly sliced

Method

Add oranges, honey, and mint to plain yogurt and you have yourself a healthy and delicious treat for under 200 calories.

Juices

GO Juice! Detox juices are packed full of essential antioxidants, vitamins and nutrients missing from our daily diet, found only in raw 100% fresh fruit and vegetables. Antioxidants play a key role in preventing cell damage caused by Free Radicals and prevent signs of ageing.

If making your own, stick as closely to the 80/20 vegetables to fruit ratio. However, the more veggie based, the better as fruit contains sugar. Find out some of our juice recipies and generate some liquid health for yourself!