Be Tasty - Ampika Pickston - Energisers and Coconut Energy Balls

Energisers and Coconut Energy Balls

Recipe:
For your Early Morning Rise Smoothie (Makes one):

½ Pineapple chopped
1 Mango, chopped into cubes
Juice and zest of 1 Orange
1 Papaya, chopped into cubes
1 banana, chopped

For the Smoothie:
1. Place all ingredients in blender
2. Blend on medium-high for 1-2 minutes

For the Coconut Energy Balls:

Makes 12

125g cashew butter
75g unsalted roast cashew nuts, finely chopped
100g rolled oats
75g dark chocolate (70% cocoa solids), melted
30g scoop chocolate protein powder
4 tbsp desiccated coconut, toasted, plus extra for rolling

Method:
1. Combine the cashew butter, cashew nuts, rolled oats, dark chocolate and protein powder in a food processor and blend to a coarse paste.

  1. Using slightly wet hands, roll the mixture into 12 equal sized balls.

  2. Roll each ball in the toasted coconut then transfer to a baking tray lined with greaseproof paper.4. Chill for 2 hours then wrap individually in clingfilm and keep chilled.

Be Tasty - Kimberly Wyatt - Chicken Stir Fry

Recipe:

Serves 4

Ingredients
600g chicken fillets, thinly sliced
1 tbsp dark soy sauce
2 tsp cornflour
2 cloves garlic, peeled and crushed
Vegetable oil
1 small red pepper, deseeded and thinly sliced
1 small green pepper, deseeded and thinly sliced
2 carrots, peeled and cut into thin matchsticks
6 spring onions, finely sliced
100g peanuts

For the sauce:
3 tbsp chilli garlic paste
2 tbsp oyster sauce
2 tbsp rice vinegar
2 tbsp clear honey
2 tsp toasted sesame oil

Method:
1. Combine the chicken in soy sauce, cornflour and garlic in a large bowl and toss to coat. Cover and set aside for 20 minutes.

  1. Meanwhile whisk together the ingredients for the sauce and set aside.

  2. Heat a large wok over a high heat, add a little vegetable oil and quickly fry the chicken until lightly browned, then transfer to a large plate.

  3. Heat a little more oil then add the vegetables until they start to caramelise. Return the chicken to the pan, pour over the sauce, add the peanuts and toss briefly to coat well. Serve immediately.

Be Tasty - Alice Liveing and Melanie Sykes - Chicken Salad

Chicken Salad

Recipe:
(serves 2)

2 tbsp coconut oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli powder
400g tinned chickpeas, drained
1 tsp harissa paste
2 skinless, boneless chicken breasts, cut into strips
150g wild rice, rinsed
2 large handfuls of rocket
2 tbsp pomegranate seeds
¼ of a bunch of fresh coriander, leaves chopped
sea salt and freshly ground black pepper

For the dressing:
1 garlic clove, peeled and minced
½ lemon, juiced
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking tray with greaseproof paper. Put 1 tablespoon of coconut oil into a large bowl and heat in the microwave until melted.

  2. Stir the spices into the melted coconut oil, add the chickpeas and stir to fully coat. Tip onto the lined baking tray and season with salt and pepper. Spread out evenly and roast in the hot oven for around 30–35 minutes, until crisp.

  3. Meanwhile, make the dressing by combining the garlic, lemon juice and olive oil and season well with salt and pepper.

  4. Put the remaining tablespoon of coconut oil into the bowl used for the chickpeas and heat in the microwave until melted, then leave to cool slightly.

  5. Mix the harissa into the cooled melted coconut oil, then add the chicken and use your hands to coat the chicken in the mix.

  6. Place a large frying pan over a medium-high heat. Transfer the chicken into the pan and fry for about 5–7 minutes, until completely cooked through, stirring occasionally.

  7. Cook the rice according to the packet instructions and place in a bowl. When the chickpeas are cooked, mix with the wild rice so that the spicy flavours from the chickpeas combine.

  8. Divide the rocket between two plates, top with the rice and chickpea mixture, then top with the cooked chicken. Scatter over the pomegranate seeds and coriander, pour over the dressing and serve.

Be Tasty - Kimberly Wyatt - Turkey Burgers with Sweet Potato Fries

Turkey Burgers with Cranberry Mayo and Sweet Potato Fries

Serves 4

Ingredients:
500g turkey mince
6 tbsp sage and onion stuffing mix
2 tbsp mayonnaise
Sea salt and black pepper
Olive oil

To serve:
2 tbsp mayonnaise
2 tbsp cranberry sauce
1 baby gem lettuce, leaves separated
4 slices tomato
4 burger buns, lightly toasted

Sweet potato fries to serve

Method:
1. Combine the turkey mince, stuffing mix and mayonnaise in a large bowl and mix until combined.

  1. Season then divide into 4 equal-sized balls. Flatten each into a patty then transfer to a plate and chill for an hour.

  2. Meanwhile mix together the mayonnaise and cranberry sauce in a small bowl.

  3. Heat a large frying pan over a medium-high heat and pour in a little oil.

  4. Fry the burgers for 7-8 minutes, turning regularly, until cooked through.

  5. Transfer to a warm plate to rest.

  6. Spread the bottom half of the buns with the cranberry mayo and fill with the lettuce and tomatoes.

Top each with a turkey burger and the bun top then serve with sweet potato fries.

Be Tasty - Lisa Snowdon - Salmon with Brown Rice and Ginger Sauce

Salmon with Brown Rice and Ginger Sauce

Serves 2

For the Salmon Rice:
2 x Salmon fillets
200g Brown rice
1 x Onion, chopped
150g Chestnut mushrooms, quartered
1 packet of Brocollini, chopped
1 bunch Spring onions, sliced
For the Sauce:
¼ onion raw, chopped
2 inch piece Ginger, finely grated
20ml Tamari Soy sauce

a splash of Rice wine vinegar

Black sesame seeds to garnish

  1. Place the rice and 400ml of cold water in a sauce pan and bring to the boil, cover with a lid, reduce the heat to a simmer and leave to cook for 25 minutes.

  2. Take off the heat and leave covered for 5 minutes. Then using a fork fluff the rice and make sure all the water has been absorbed.

  3. Fry off the chopped onions and add the mushrooms and the broccoli, then chop up and then add to the cooked rice. Mix together adding the chopped spring onions.

  4. Meanwhile pan fry the fillets of salmon in a drizzle of oil for 2-3 minutes on one side and then turn over for another 1-2 minutes or until cooked through.

  5. For the sauce take the raw onion and the ginger and blitz it down to a paste adding the tamari and rice white vinegar to taste to create a zingy yummy ginger sauce.

  6. Serve the vegetable rice with the salmon on top

  7. Add the sauce

  8. Garnish with black sesame seeds

Be Tasty - Clean Eating Alice & Melanie Sykes - French Toast

French Toast with Greek Yoghurt and Homemade Strawberry Chia Jam

For the French Toast (Serves 2)

250g strawberries, hulled
2 tbsp maple syrup
2 tbsp chia seeds
1 free-range egg
50ml unsweetened almond milk
½ tsp ground cinnamon
½ tsp coconut oil
4 slices of sourdough or rye bread
2 tbsp Greek yoghurt

  1. Add the strawberries, 1 tablespoon of the maple syrup and the chia seeds to a food processor blitz for a couple of minutes.

  2. Place saucepan over a medium heat, add the strawberry mixture and cook for 5–7 minutes, until thickened and jammy, stirring often. Pour into a bowl and leave to cool.

  3. Meanwhile, crack the egg into a large shallow bowl. Add the almond milk, cinnamon and remaining tablespoon of maple syrup and whisk.

  4. Heat the coconut oil in a large non-stick frying pan over a medium- high heat until melted.

  5. Coat each slice of bread on both sides in the egg mixture, then add to the pan; you may need to do this in batches. Cook for 1 minute on each side until golden and crispy, and serve topped with a spoonful of Greek yoghurt and the strawberry chia jam.

Be Tasty - Ampika Pickston - Beef Fillets with Red Thai Curry Sauce

Beef Fillets with Red Thai Curry Sauce

Serves 2

Ingredients:

1/2 butternut squash, peeled, deseeded and diced
2 parsnips, peeled and diced
2 courgettes, finely sliced
Olive oil
3 tsp coconut oil
1 tbsp Thai red curry paste
200ml coconut milk
Juice half a lime
2 beef fillet steaks, 150g each
Sea salt and black pepper
Small bunch coriander, roughly chopped

Method:

  1. Preheat the oven to 200ºC. Arrange the squash and parsnips on a roasting tray in a single layer, drizzle with olive oil then roast for 25 minutes.

  2. Meanwhile toss the courgette with 1 tbsp olive oil, spread out on a separate tray and roast for 15 minutes, turning halfway through cooking.

  3. Heat 2 teaspoons of coconut oil in a saucepan, add the curry paste and fry for 2-3 minutes.

  4. Pour in the coconut milk, bring to the boil then simmer gently for 8-10 minutes until thickened. Removed from the heat and stir in the lime juice.

  5. Whilst the sauce is cooking, heat a spoonful of coconut oil in a heavy-based frying pan over a high heat then sear the steaks for 2-3 minutes on each side or until cooked to your liking, then transfer to plate to rest.

  6. Slice the steaks, serve with the roast vegetables and curry sauce then garnish with the coriander.

Be Tasty - Clean Eating Alice & Ferne McCann - Ultimate Breakfast Wrap

Ultimate Breakfast Wrap with Homemade Chunky Salsa

Serves 2:

2 tsp extra virgin olive oil
½ small red onion, peeled and finely chopped
10 cherry tomatoes, halved
pinch of chilli flakes
a small handful of fresh coriander, leaves roughly chopped
3 free-range eggs
2 small wholemeal wraps
60g dry cured chorizo, cut into chunks
6 chestnut mushrooms, thinly sliced
100g fresh spinach
30g feta, crumbled
sea salt and freshly ground black pepper

  1. Preheat the oven to 150ºC/300ºF/Gas Mark 2.

  2. Begin by making the salsa. Heat 1 teaspoon of the olive oil in a small saucepan over a medium-low heat. Add the onion and cook for 5–7 minutes until softened, stirring occasionally.

  3. Add the tomatoes and chilli flakes and cook for a further 3 minutes, or until the tomatoes have softened.

  4. Add the coriander and remaining teaspoon of the olive oil, season to taste and set aside.

  5. Crack the eggs into a bowl and whisk until fully combined. Place the wraps in the oven to warm through.

  6. Place a frying pan over a medium-high heat and add the chorizo. Cook until it starts to release its oil, then add the mushrooms and cook for a few minutes until golden, stirring occasionally.

  7. Add the spinach and cook until it is starting to wilt. Pour in the egg mixture and stir slowly and continuously to scramble.

  8. When the eggs are almost cooked, stir in the feta. Divide the egg scramble between the two wraps, top with the homemade chunky salsa, then fold up and serve.