Power packed Banana Flapjack

This delicious power packed snack comes in at 185 calories and 5.6g of good fats.  It full of all things good and is delicious with a nice strong cup of coffee.  

Banana Flapjacks
Serves 12
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  1. 150g Dates
  2. 3 Ripe bananas
  3. 100g of your favorite mixed seeds and or nuts
  4. 100g of your favorite dried fruit
  5. 200g Oats
  6. Cinnamon or mixed spice (optional)
  1. Place the dates in the food process and whizz up with a drop of water
  2. Add the bananas
  3. In a separate bowl at all other ingredients.
  4. Combine the wet and dry ingredients.
  5. Grease and line a baking tray and pack firmly and flatten.
  6. Bake at 170 degrees for approx. 35 minutes.
Liv Life http://livlifecoaching.co.uk/

Green bean & sprouting broccoli salad

I love this dish as it’s the base to so many options, you can sprinkle your favorite chesses over it and stir in cherry tomatoes or serve as it is with your favorite fish or meat, you can also stir quinoa or brown rice through it – it’s great and I use it a lot

Green bean & sprouting broccoli salad
Serves 4
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  1. 200g Green beans
  2. 200g Sprouting broccoli, normal is fine if you can get sprouting
  3. Tbsp Olive oil
  4. Tbsp Balsamic vinegar and more or less to taste
  5. Sprinkle Nigella seeds (optional)
  6. Tbsp Pumpkin seeds
  7. Salt and pepper to taste
  1. Cut the veg into about 1 inch pieces
  2. Get a pan of water boiling add the green beans, once you get to a boil add the broccoli
  3. Boil for 2 - 3 minutes until the veg is just blanched and still has a good bite.
  4. Drain and set aside in a bowl of cold water
  5. Place the pumpkin seeds in a dry nonstick frying pan and move around over a medium heat until they start to toast, keep an eye on them and transfer to a bowl once ready as the heat of the pan can burn them and they will go bitter.
  6. Mix together the olive oil, balsamic vinegar, nigella seeds, pumpkin seeds and seasoning.
  7. Drain the veg and shake off the excess water
  8. Add all ingredients together and serve either as a side dish or add through cherry tomatoes and sprinkle with your favorite cheese about 15 - 20 grams per person - this is a nice lunch.
  1. If you like a citrus hit add a squeeze of lemon or lime, or if you like it hot add some dry chilli flakes or fresh chilli
Liv Life http://livlifecoaching.co.uk/

Deconstructed fruit & nut tray

A simple little treat to enjoy with friends.  Choose your favorite dark chocolate & dried fruit, you can also add a little crystalised ginger if you like it.

Deconstructed fruit & nut
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  1. Dark chocolate 70% or higher
  2. Dried fruit
  3. Natural whole nuts
  1. Place on a nice serving board or plate and enjoy.
Liv Life http://livlifecoaching.co.uk/

Roast Veg

Here’s a lovely way to have Sunday lunch, now since we were entertaining one of our lovely friends we decided to have just the one glass of fizz – well it is Sunday after all ;-).  

Roast Veg
Serves 4
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  1. 1/2 Butternut Squash
  2. 1 - 2 Large Carrots
  3. 1/2 Swede
  4. 3 - Roasting Potatoes (skin on is best)
  5. 1/2 Cauliflower
  6. Tbsp. Olive oil
  7. Tsp Cumin
  8. Tsp Chili flakes
  9. Salt & pepper
  10. Drizzle honey
  11. Pumpkin seeds
  1. Pre-heat over to 180 degrees
  2. In an oven proof dish add the Olive oil,
  3. Add all veg apart from cauliflower and coat in the oil, add cumin, chili & salt and pepper. Bake in middle of the over for 15 - 20 minutes.
  4. Add the cauliflower and drizzle with honey shake to coat all ingredients again and bake for a further 15 - 20 minutes or until all veg are cooked through.
  5. In a dry no stick frying pan roast the pumpkin seeds.
  6. Transfer roast veg into a serving dish and sprinkle with the pumpkin seeds and chives and serve.
  7. A versatile one pot dish that can be served with baked gammon, roast chicken or salmon. Alternatively sprinkle with feta cheese or grilled halloumi.
  1. A versatile one pot dish that can be served with baked gammon, roast chicken or salmon. Alternatively sprinkle with feta cheese or grilled halloumi.
Liv Life http://livlifecoaching.co.uk/

Haloween Treat Pumpkin Seeds

Homemade seasoned pumpkin seeds
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  1. Pumpkin seeds from your Halloween creation
  2. Olive oil
  3. Your favorite dry seasoning (I've used ground cumin, garlic salt & hot paprika but use what you love the most)
  1. Scoop out all the pumpkin seeds and rinse them in cold water.
  2. Coat in a little glug of olive oil so the seeds are coated.
  3. Season with your choice of dry seasoning.
  4. Bake at 180 degrees for 30 minutes or until golden and sound crisp when you toss them in the pan.
  5. Let cool then store in an airtight container for up to a week - if they last that long.
Liv Life http://livlifecoaching.co.uk/
If you’re carving a few pumkins out this weekend, don’t waste the seeds……. there blooming lovely and very good for you 

Easy one pan supper

Paneer Frittata
Serves 2
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  1. Tbsp. of olive oil
  2. 1 medium red onion cut how you like (I prefer chunky, but slice or dice it)
  3. 1 medium courgette diced, sliced or chunked into even size pieces
  4. 4 - 5 baby corns cut into 2 - 3 pieces
  5. 1 red roasted red pepper (I buy them in jars they are tasty and add a super sweet kick to loads of lovely recipes)
  6. 3 - medium boil cold salad/new potatoes cut into chucks
  7. Handful of spinach
  8. 100g paneer
  9. 3 eggs
  10. 1/2 tsp of paprika
  11. 1/2 tsp of cayenne
  12. Salt and pepper to taste
  1. In a small non stick frying pan about 12cm heat the olive oil over a medium heat.
  2. Add all the chopped up vegetables including potatoes to the pan and cook over a low to medium heat until golden and soft adding the paneer and spinach half way through.
  3. Add the paprika, cayenne and salt and pepper.
  4. Combine all ingredient and pre heat the grill.
  5. Whisk up the eggs in a bowl and add to the pan quickly coating all the ingredients with the wet egg mixture.
  6. Pop under the grill for 10 - 12 minutes until cooked through.
  7. Serve with fresh cherry tomatoes and your favorite salad leaves.
  1. Substitute any of your veg for your favs, make it with the ingredients you like.
Liv Life http://livlifecoaching.co.uk/

Hopefully these tasty little discs will fuel me on my 26.2 miles tomorrow

Power Disks
Serves 12
Full of goodness, all natural, no rubbish, perfect for a quick energy boost, put the digestives away and get tucked into one of these instead - far better for you than all that processed rubbish.
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  1. 150g Honey
  2. 50g Tahini
  3. 100g of your favorite mix of seeds, nuts, desiccated coconut, cacao nibs or good quality dark chocolate chips
  4. 50g of your favorite dried fruit such as berries, cherries, apricots, currents etc.
  5. 80g Traditional oats
  1. Heat the tahini and honey over a low heat until all combine and loose
  2. Add all other ingredients gradually
  3. Pack into a flexi silicone baking tray, pack down firmly
  4. Leave in fridge for 1 - 2 hours, pop out of the tray and store in an air tight container in the fridge for up to 2 weeks.
  5. SOOOOOO simple
Liv Life http://livlifecoaching.co.uk/

Coconut Oil & Coriander Hummus

Here’s a great protein packed snack or light lunch to try, it comes in at about 130 calories and 9 grams of fat (good fats though, ones that are good for the ticker and have lots more health benefits)

Coconut Oil & Coriander Hummus
Serves 5
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  1. 15g Tahini paste
  2. 25g Coconut oil
  3. 1 or 2 cloves raw garlic (depends how strong you like it)
  4. 240g Tinned chickpeas
  5. 1/2 Freshly squeezed lime
  6. 1/2 Freshly squeezed lemon
  7. Large bunch of fresh coriander
  8. Salt & pepper
  1. Throw everything in a food process and whizz up until smooth, a minute or two.
  2. Transfer to a serving dish and serve with raw carrots, baby corn, celery or whatever raw veg is your bag - tasty!!!!
  1. If you don't like coriander the hummus can be left plain or you can add your favourite herb, fresh chilli or even sundries tomatoes or olives - hummus is so versatile so adapt it to your personal taste.
Liv Life http://livlifecoaching.co.uk/

Oriental Quinoa

So this weeks recipe of the week is a fragrant Chicken & prawn Quinoa stir fry favoured with Lemongrass, coriander, garlic and Chilli. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all essential amino acids. Basically it’s very bloody good for you, simple as that.

Chicken & Prawn Oriental Quinoa
Serves 2
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  1. 10g coconut oil
  2. 1 glove garlic, crushed
  3. 1/2 frech chill, finely chopped
  4. 1 tsp lemongrass paste
  5. 1 tsp coriander paste
  6. 1 Large chicken breast, cut into strips
  7. 100g fresh prawns
  8. 1/2 red onion
  9. 1/2 red pepper
  10. 1/2 green pepper
  11. 1 small courgette
  12. 150g cooked, cold quinoa
  13. 1 large egg
  14. 1 tsp linseeds
  15. 1 tsp sesame seeds
  16. 3 -4 large cashew nuts, roughly chopped
  17. Small bunch of fresh coriander and a wedge of fresh lime
  18. Sea salt & freshly ground pepper to taste.
  1. Heat the coconut oil in a large non stick Wok
  2. Throw in the garlic, chilli & lemongrass paste over a low - medium heat for 1 -2 minutes
  3. Add the onion for another minute or two followed by the chicken breast
  4. Stir fry everything for 4 - 5 minutes adding salt & pepper to taste
  5. Add the green and red pepper for 2 - 3 minutes then the courgette for another 2 - 3 minutes.
  6. Add the cooked Quinoa and stir though for 3 - 4 minutes.
  7. Make a well in the middle and crack the egg in it, scramble it up until cooked and then stir into the rest of the ingredients
  8. Add the prawns and the coriander paste and stir it all up for 1 - 2 minutes
  9. Transfer to a serving dish and sprinkle over the linseeds, sesame seeds and chopped cashew
  10. Garnish with the fresh coriander & Lime.
  11. Enjoy
  1. Substitue veggie for your favourite, or meat/prawns for your favourite or even try it just veggie, tofu or quorn would work too.
Liv Life http://livlifecoaching.co.uk/

Chorizo, Mozzarella & Potato Bake

Ok, ok so not crazy ass healthy one but if you’re smashing your training and keeping yourself active it’s a super tasty supper, with just a sprinkle of naught to pack a flavour punch.

Chorizo, Mozzarella & Potato bake
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  1. Serves 2
  2. 10g coconut oil
  3. 1 glove of garlic
  4. 1/2 fresh chill (or more if you like it hot)
  5. 250g cooked new potato
  6. Medium red onion
  7. 100g sweetcorn
  8. 30g chorizo
  9. 125g light mozzarella
  10. Salt & Pepper to taste
  11. 1 bunch of fresh parsley
  1. Pre heat over to 180
  2. Heat the coconut oil in a large non stick frying pan
  3. Finely slice the red onion and fry for a minute or two until soft
  4. Finely chop the garlic and chilli and throw that in for another minute or two
  5. Crush up the potatoes and sprinkle in the pan over a medium heat for 5 - 6 mins or until they start to crisp up just a little, add salt & pepper to taste
  6. Chop the chorizo up into tiny pieces, add to the pan and move it around for 2 - 3 minutes
  7. Thrown in the sweetcorn
  8. Transfer to an oven proof dish, rip up the mozzarella and place on top, bake at 180 for 15 - 20 minutes
  9. Finley chop up some fresh parsley and sprinkle over the top.
  10. Delicious
Liv Life http://livlifecoaching.co.uk/