Veggie and Cheese Frittatas Ingredients: Oil • ½ onion • 1 courgette • 1 carrot • 1 parsnip • 5 eggs • 60g cheese • 2 tbsp oats Optional:  herbs, seasoning  METHOD: Preheat oven to 180°C. Grease muffin pan. Beaten eggs add herbs and oats – leave  to soften. In food processor, finely chop onion, cheese with the chopping blade, add to mix. Use fine grating blade to grate courgette, squeeze out liquid. Grate carrot and parsnip, stir all ingredients together. Spoon mix into muffin pan Bake…

Veggie and Cheese Frittatas Ingredients: Oil • ½ onion • 1 courgette • 1 carrot • 1 parsnip • 5 eggs • 60g cheese • 2 tbsp oats Optional: herbs, seasoning METHOD: Preheat oven to 180°C. Grease muffin pan. Beaten eggs add herbs and oats – leave to soften. In food processor, finely chop onion, cheese with the chopping blade, add to mix. Use fine grating blade to grate courgette, squeeze out liquid. Grate carrot and parsnip, stir all ingredients together. Spoon mix into muffin pan Bake…

Claire Turnbull's Smashed Minted Peas. INGREDIENTS: 1 potato peeled • 4 c frozen peas • 1 tbsp mint • Zest ½ lemon • Seasoning. OPTIONAL: Splash of milk. METHOD: Slice potato into 1cm pieces, boil in a pan of water for 5 minutes or until tender. Add the peas and mint and cook for 5 minutes. Drain the potato, peas and mint then add back to the pan. Add milk and lemon Zest. ‘Smash’ the peas using the Kenwood Triblade Puree/Mash attachment to the consistency you like. Serve with pan fried fish.

Claire Turnbull's Smashed Minted Peas. INGREDIENTS: 1 potato peeled • 4 c frozen peas • 1 tbsp mint • Zest ½ lemon • Seasoning. OPTIONAL: Splash of milk. METHOD: Slice potato into 1cm pieces, boil in a pan of water for 5 minutes or until tender. Add the peas and mint and cook for 5 minutes. Drain the potato, peas and mint then add back to the pan. Add milk and lemon Zest. ‘Smash’ the peas using the Kenwood Triblade Puree/Mash attachment to the consistency you like. Serve with pan fried fish.

Claire Turnbull’s Layered Lemon Cheesecake with Crunchy Ginger Crumbs. This is such a quick and easy dessert, ideal for a family treat or when you have friends over. Low in saturated fat, high in protein and all round tasty!! INGREDIENTS: 2½ cups of lemon yoghurt • 1 tub of extra light Philadelphia cream cheese • Zest and juice of 1 large lemon • 6 Nairns Stem ginger oat biscuits  • 1/3 cup raw unsalted nuts of your choice METHOD: Please see our website using the Visit button above.

Claire Turnbull’s Layered Lemon Cheesecake with Crunchy Ginger Crumbs. This is such a quick and easy dessert, ideal for a family treat or when you have friends over. Low in saturated fat, high in protein and all round tasty!! INGREDIENTS: 2½ cups of lemon yoghurt • 1 tub of extra light Philadelphia cream cheese • Zest and juice of 1 large lemon • 6 Nairns Stem ginger oat biscuits • 1/3 cup raw unsalted nuts of your choice METHOD: Please see our website using the Visit button above.

Claire Turnbull’s Almond and Cranberry Bites. You honestly won’t believe how easy these are to make. Perfect with a cuppa for a treat or to enjoy after dinner with family and friends.  INGREDIENTS: 2 egg whites from very large eggs (or 3 from medium eggs) • 1 ¼ cup ground almonds • ¼ cup desiccated coconut • 1 tbsp runny honey • ¼ cup sliced almonds • ¼ cup dried cranberries. METHOD: Please see our website using the Visit button above.

Claire Turnbull’s Almond and Cranberry Bites. You honestly won’t believe how easy these are to make. Perfect with a cuppa for a treat or to enjoy after dinner with family and friends. INGREDIENTS: 2 egg whites from very large eggs (or 3 from medium eggs) • 1 ¼ cup ground almonds • ¼ cup desiccated coconut • 1 tbsp runny honey • ¼ cup sliced almonds • ¼ cup dried cranberries. METHOD: Please see our website using the Visit button above.

Claire Turnbull's Mega Moist Carrot Cake. Carrot cake is normally loaded with fat and sugar making it for special occasions only. This carrot cake however, is a much healthier version and still just as delicious. It has been adapted to reduce the amount of oil needed and is sweetened with a little honey rather than cups of sugar. It is a winner for afternoon tea or for a treat in the kids lunch box. For the full recipe please see our website using the Visit button above.

Claire Turnbull's Mega Moist Carrot Cake. Carrot cake is normally loaded with fat and sugar making it for special occasions only. This carrot cake however, is a much healthier version and still just as delicious. It has been adapted to reduce the amount of oil needed and is sweetened with a little honey rather than cups of sugar. It is a winner for afternoon tea or for a treat in the kids lunch box. For the full recipe please see our website using the Visit button above.

Claire Turnbull's Monkey shake. INGREDIENTS:  • 1 ripe banana • 1 cup of low fat milk • 2 tbsp rolled oats • 1 tbsp peanut butter • 1 tbsp cocoa powder • A few drops of vanilla extract.  OPTIONAL:  ¼ avocado • Ground LSA • Spinach. METHOD: Put all the ingredients together in the Kenwood jug which comes with the Triblade kit and then blend together with the stick attachment. Easy as that!

Claire Turnbull's Monkey shake. INGREDIENTS: • 1 ripe banana • 1 cup of low fat milk • 2 tbsp rolled oats • 1 tbsp peanut butter • 1 tbsp cocoa powder • A few drops of vanilla extract. OPTIONAL: ¼ avocado • Ground LSA • Spinach. METHOD: Put all the ingredients together in the Kenwood jug which comes with the Triblade kit and then blend together with the stick attachment. Easy as that!

Chicken Pesto Bites INGREDIENTS: 500g chicken • ½ capsicum • 1 carrot 1 c courgette • ¼ c raw almonds • 1 egg • 2 tbsp pesto METHOD: Preheat oven to 180°C. Blend almonds in food processor into breadcrumbs. Blitz red capsicum add to almonds. Use fine grating attachment to grate courgettes, remove liquid. Finely grate the carrot. Blend the chicken breast with chopping blade into mince. Add vegetables, almonds, pesto egg back, blitz to combine. Roll tablespoons of mix into balls. Bake 10-12 min

Chicken Pesto Bites INGREDIENTS: 500g chicken • ½ capsicum • 1 carrot 1 c courgette • ¼ c raw almonds • 1 egg • 2 tbsp pesto METHOD: Preheat oven to 180°C. Blend almonds in food processor into breadcrumbs. Blitz red capsicum add to almonds. Use fine grating attachment to grate courgettes, remove liquid. Finely grate the carrot. Blend the chicken breast with chopping blade into mince. Add vegetables, almonds, pesto egg back, blitz to combine. Roll tablespoons of mix into balls. Bake 10-12 min

Green and Great Pasta Sauce by Claire Turnbull

Green and Great Pasta Sauce by Claire Turnbull

Healthy Pizza INGREDIENTS: ½ cauliflower • 1 clove garlic • 1/3 c mozzarella • 2 eggs • 1t oregano TOPPING: • 2 tbsp tomato paste • sliced vegetables • 1/3 c mozzarella METHOD: Pre-heat oven to 200°C. Blitz cauliflower in food processor into coarse breadcrumbs. Microwave cauliflower on high for 2 min, stir microwave 2 min. Repeat if needed. Add garlic, cheese, eggs, oregano, stir to create dough. Spread on baking tray 5mm thick, 20–25 cm diameter. Bake for 15-20 min. Add toppings. Bake 5 min

Healthy Pizza INGREDIENTS: ½ cauliflower • 1 clove garlic • 1/3 c mozzarella • 2 eggs • 1t oregano TOPPING: • 2 tbsp tomato paste • sliced vegetables • 1/3 c mozzarella METHOD: Pre-heat oven to 200°C. Blitz cauliflower in food processor into coarse breadcrumbs. Microwave cauliflower on high for 2 min, stir microwave 2 min. Repeat if needed. Add garlic, cheese, eggs, oregano, stir to create dough. Spread on baking tray 5mm thick, 20–25 cm diameter. Bake for 15-20 min. Add toppings. Bake 5 min


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Claire Turnbull's Carrot and Beetroot Salad INGREDIENTS: 2 beetroot peeled and chopped · 6 carrots peeled · handful parsley DRESSING: ¼ c balsamic vinegar · 2 tbsp honey · Juice of 1 orange METHOD: Place the parsley into the food processor bowl, blitz until finely chopped. Remove chopper blade and add the coarse grating disc. on medium speed add the carrots, and beetroot until all the vegetables have been grated. Turn onto a platter, mix the dressing ingredients, pour over the salad.

Claire Turnbull's Carrot and Beetroot Salad INGREDIENTS: 2 beetroot peeled and chopped · 6 carrots peeled · handful parsley DRESSING: ¼ c balsamic vinegar · 2 tbsp honey · Juice of 1 orange METHOD: Place the parsley into the food processor bowl, blitz until finely chopped. Remove chopper blade and add the coarse grating disc. on medium speed add the carrots, and beetroot until all the vegetables have been grated. Turn onto a platter, mix the dressing ingredients, pour over the salad.

Chicken Pesto Bites INGREDIENTS: 500g chicken • ½ capsicum • 1 carrot 1 c courgette • ¼ c raw almonds • 1 egg • 2 tbsp pesto METHOD: Preheat oven to 180°C. Blend almonds in food processor into breadcrumbs. Blitz red capsicum add to almonds. Use fine grating attachment to grate courgettes, remove liquid. Finely grate the carrot. Blend the chicken breast with chopping blade into mince. Add vegetables, almonds, pesto egg back, blitz to combine. Roll tablespoons of mix into balls. Bake 10-12 min

Chicken Pesto Bites INGREDIENTS: 500g chicken • ½ capsicum • 1 carrot 1 c courgette • ¼ c raw almonds • 1 egg • 2 tbsp pesto METHOD: Preheat oven to 180°C. Blend almonds in food processor into breadcrumbs. Blitz red capsicum add to almonds. Use fine grating attachment to grate courgettes, remove liquid. Finely grate the carrot. Blend the chicken breast with chopping blade into mince. Add vegetables, almonds, pesto egg back, blitz to combine. Roll tablespoons of mix into balls. Bake 10-12 min

Claire Turnbull's Yoghurt Berry Blast. Packed with protein, healthy fats and the sweetness of fruit it is the ideal way to boost your nutrition, helping to keep you full and satisfied at the same time. INGREDIENTS: ¾ cup fresh or frozen berries • 1 cup natural unsweetened yoghurt • 1 rounded tbsp. desiccated coconut • 2 tbsp rolled oats • 1 tbsp chia seeds OPTIONAL: tsp of honey or maple syrup METHOD: Pop all the ingredients into the Kenwood Triblade bowl, blend together and enjoy!

Claire Turnbull's Yoghurt Berry Blast. Packed with protein, healthy fats and the sweetness of fruit it is the ideal way to boost your nutrition, helping to keep you full and satisfied at the same time. INGREDIENTS: ¾ cup fresh or frozen berries • 1 cup natural unsweetened yoghurt • 1 rounded tbsp. desiccated coconut • 2 tbsp rolled oats • 1 tbsp chia seeds OPTIONAL: tsp of honey or maple syrup METHOD: Pop all the ingredients into the Kenwood Triblade bowl, blend together and enjoy!

Claire Turnbull's Healthy Tartare Sauce. INGREDIENTS: • 1 small handful of baby spinach leaves • 3 large or 8 mini gherkins • 1 tbsp capers • Small handful parsley • Juice of 1 lemon • 1 cup unsweetened natural yoghurt •  Seasoning METHOD: Put the spinach, gherkins, capers, parsley and lemon juice into the triblade bowl. Blend the ingredients together until combined but still slightly chunky. Add the yoghurt and seasoning, blend briefly to combine. Chill and serve with pan fried fish.

Claire Turnbull's Healthy Tartare Sauce. INGREDIENTS: • 1 small handful of baby spinach leaves • 3 large or 8 mini gherkins • 1 tbsp capers • Small handful parsley • Juice of 1 lemon • 1 cup unsweetened natural yoghurt • Seasoning METHOD: Put the spinach, gherkins, capers, parsley and lemon juice into the triblade bowl. Blend the ingredients together until combined but still slightly chunky. Add the yoghurt and seasoning, blend briefly to combine. Chill and serve with pan fried fish.

Healthy Pizza INGREDIENTS: ½ cauliflower • 1 clove garlic • 1/3 c mozzarella • 2 eggs • 1t oregano TOPPING: • 2 tbsp tomato paste • sliced vegetables • 1/3 c mozzarella METHOD: Pre-heat oven to 200°C. Blitz cauliflower in food processor into coarse breadcrumbs. Microwave cauliflower on high for 2 min, stir microwave 2 min. Repeat if needed. Add garlic, cheese, eggs, oregano, stir to create dough. Spread on baking tray 5mm thick, 20–25 cm diameter. Bake for 15-20 min. Add toppings. Bake 5 min

Healthy Pizza INGREDIENTS: ½ cauliflower • 1 clove garlic • 1/3 c mozzarella • 2 eggs • 1t oregano TOPPING: • 2 tbsp tomato paste • sliced vegetables • 1/3 c mozzarella METHOD: Pre-heat oven to 200°C. Blitz cauliflower in food processor into coarse breadcrumbs. Microwave cauliflower on high for 2 min, stir microwave 2 min. Repeat if needed. Add garlic, cheese, eggs, oregano, stir to create dough. Spread on baking tray 5mm thick, 20–25 cm diameter. Bake for 15-20 min. Add toppings. Bake 5 min

^^  vengan carrot cake bars

^^ vengan carrot cake bars

Clean-Eating Almond Joy Oatmeal Cookies -- these skinny cookies don't taste healthy at all! You'll never need another oatmeal cookie recipe again!

Almond Joy Oatmeal Cookies

Clean-Eating Almond Joy Oatmeal Cookies -- these skinny cookies don't taste healthy at all! You'll never need another oatmeal cookie recipe again!

Healthy Banana Bran Muffins - A perfect breakfast or snack, these muffins are super delicious, no-sugar, high fiber and loaded with great in...

Healthy Banana Bran Muffins

Healthy Banana Bran Muffins - A perfect breakfast or snack, these muffins are super delicious, no-sugar, high fiber and loaded with great in...

Hands down, the BEST gingerbread recipe I've ever tried!! It tastes like cake for breakfast -- not healthy at all! -- thanks to a secret ingredient that makes it so tender!

Clean Classic Gingerbread with Maple Glaze

Hands down, the BEST gingerbread recipe I've ever tried!! It tastes like cake for breakfast -- not healthy at all! -- thanks to a secret ingredient that makes it so tender!

Healthy Cinnamon Sugar Apple Muffins - whole wheat, coconut oil, less sugar, and loaded with apple deliciousness! 230 calories. | pinchofyum.com

Healthy Cinnamon Sugar Apple Muffins

Healthy Cinnamon Sugar Apple Muffins - whole wheat, coconut oil, less sugar, and loaded with apple deliciousness! 230 calories. | pinchofyum.com

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