So, I thought that I’d leave the treatment room and share two of my favourite recipes from the kitchen! These are my go-to healthy recipes, full of nutrition and super easy to make.
The first is the only reason I get out of bed every morning…!
Banana Pancakes 😋
I can eat these anytime of the day but they are a great start to the day, perfect to keep you satisfied all morning and if you have a sweet tooth like myself, they will satisfy your craving!
Ingredients 1 ripe banana mashed 1 large or 2 small eggs 1 tbsp coconut oil
Toppings Large handful of blueberries Large dollop of thick Greek yogurt
– Melt the coconut oil in a hot non-stick frying pan. whisk your mashed banana and egg together. (You can add some porridge oats here if you need the extra carbs at this stage). – Pour the mixture on to the pan . Let it cook for 2-4 minutes on each side. At this stage I add my blueberries on top of my pancake. – When the pancake is browned on each side remove and serve on a plate with Greek yogurt on the side and your warmed berries, a sprinkle of cinnamon is delicious .
– Have with your favourite cuppa and savour every bite , well worth getting out of bed for.
My second recipe is a great one to make at the beginning of the week because it keeps well in the fridge, is great for healthy lunches and/or a side with some fish or meat for dinner.
Curry Quinoa with Roasted Veg
A Red, yellow and green bell pepper deseeded and chopped into small squares 1 red onion diced 2 red chillies chopped small I courgette cubed 2 tsp Madras curry powder Salt and pepper Extra virgin olive oil 1 tablespoon of agave Salt and black pepper
100g quinoa, rinsed Red or pearl white or a mix of both 500ml veg stock
-Preheat the oven to 180C – Mix all the veg together in an oven proof dish. Pour over some olive all so that all the veg are well covered . Add salt and pepper , madras curry powder and agave and mix in with the veg well. Put into a hot oven and cook until tender about 30 mins.
– While the veg are roasting away , prepare the quinoa. In a saucepan with a lid bring the stock to the boil and then add the quinoa.
– Allow to come back up to the boil again.
– When the quinoa grains have split (a little tail comes out of each grain) turn off the hob and strain the quinoa with a sieve , put the quinoa back in the pot with the lid on and it will continue to cook in the heat of the pot and become fluffy.
– When the veg are cooked combine with the quinoa and mix well.
– Season to taste.
This is delicious as it is or as a side to any meal. It keeps well in the fridge for up to 5 days and can be eaten hot or cold.
For a quick and delicious lunch you can add some fresh rocket and crumble some feta cheese on top and add some roasted almonds (my fav.).