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Ingredients
- 125 ml Alpro Almond Milk
- 0.5 Banana
- 1 tsp honey
- 2 Kiwi fruit
Method
Whiz all the ingredients together in your blender for about one minute, decant into glass and enjoy!
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Ingredients
- 1 tbsp Black Pepper
- 2 tbsp Centra Olive Oil
- 450 g Chicken Breast Boneless, skinless and cut into cubes
- 1 stick Fresh Ginger Peeled and finely chopped
- 2 clove garlic Peeled and finely minced
- 1 tbsp honey
- 1 red pepper Seeded and cut into strips
- 3 tbsp Soy Sauce
- 3 tbsp Vinegar
Method
Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the honey. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a pot and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the pepper strips, remaining soy sauce and vinegar, and black pepper and stir.
Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
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Ingredients
- 4 tbsp Almond Butter
- 1 Banana
- 50 g butter
- 3 tbsp Flax Seeds
- 3 tbsp honey
- 1 Sprinkle Lemon Zest
- 1 Handful Mixed Nuts
- 2 Tub Gluten Free Porridge Oats
Method
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Melt butter, nut butter and honey in large saucepan. Mash bananas and add to saucepan. Once mixture is melted take off heat. Add oats, seeds, nuts, lemon & orange zest and mix together.
Place baking paper into baking tin and grease with coconut oil. Place mixture into tin and spread evenly, 1 inch thick.
Sprinkle seeds and drizzle honey over mixture to finish.
Place in oven for 30 minutes.
Take out to cool and then cut into bars. Enjoy!
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Ingredients
- 1 Banana
- 1 tbsp honey
- 140 g Raspberrys
- 200 ml water
Method
Slice the banana into your blender or food processor and add the berries of your choice.
Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like.
Toss a few extra fruits on top, drizzle with honey and serve.
Banana and Strawberry Smoothie
Banana and Strawberry Smoothie
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Ingredients
- 1 tbsp Almond Butter
- 1 Banana Frozen, peeled and chopped
- 1 tbsp honey
- 0.25 Tub Low-fat Natural Yogurt
- 0.5 Tub Strawberries Frozen
- 250 ml water
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Ingredients
- 4 Chicken fillets
- 1 onion
- 5 tbsp Coconut Milk
- 1 Courgette
- 1 tbsp Virgin Olive Oil
- 1 piece garlic
- 1 tbsp honey
- 3 tsp Wholegrain Mustard
- 1 sprinkle Paprika
- 1 piece Parsley
- 1 red pepper
- 1 sprinkle salt
- 1 sprinkle Black Pepper
- 2 tbsp Soy Sauce
- 1 yellow pepper
Method
Peel/dice/cut & chuck onion, peppers & garlic.
Put into wok with a little coconut oil or extra virgin olive oil.
Cook at a medium/high heat, season with black pepper and sea salt.
Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
Turn down heat and simmer.
Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
Serve with cauliflower rice and steamed greens.
Berry & Banana Smoothie
This smoothie makes a great recovery drink after exercise, or a mid afternoon snack for hungry children just out of school.
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Ingredients
- 200 g Fresh or Frozen Berries
- 1 Banana
- 250 ml milk
- 2-3 dip Natural yogurt
- 1-2 tsp honey optional
Method
Mix ingredients together in a blender and enjoy!
Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
Oaty Banana Bread
Grab those over-ripe bananas you’ve left in the fruit bowl and make some Oaty Banana Bread!
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Ingredients
- 200 g self raising flour
- 2 tsp ground cinnamon
- 50 g porridge oats
- 3 Bananas mashed
- 2 Eggs
- 3 tbsp Natural low-fat yogurt
- 1 tbsp honey
Method
Preheat your oven to 180C/350F/Gas 4.
Line a 2lb loaf tin with baking paper.
Sieve the flour with the cinnamon into a large mixing bowl and stir in the oats.
Add the banana, eggs, yoghurt and honey and mix together well using a hand mixer.
Pour the mixture into the loaf tin and bake for about an hour (55-60 minutes).
Use a skewer to test it is cooked in the middle – when it is, the skewer will come out clean.
Remove from the oven, cool slightly in the tin and then transfer to a wire cooling rack to cool completely before serving.
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
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Ingredients
- 2 large Eggs
- 150 ml Natural low-fat yogurt
- 50 ml Rapeseed Oil
- 100 g Apple sauce or pureed apples (find with the baby food)
- 1 Ripe Banana mashed
- 4 tbsp honey clear
- 1 tsp vanilla extract
- 200 g Wholemeal flour
- 50 g Rolled oats plus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp Bicarbonate of soda
- 1½ tsp Cinnamon
- 100 g Blueberries
- 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
Method
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 large muffin cases.
In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
Divide the batter between the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.
