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Warm chick pea salad


(serves 2)

  • 1/2 red onion, cut into wedges

  • Juice of ½ small lemon

  • 1 courgette, thickly sliced

  • A small handful of chopped fresh parsley

  • 1 red pepper, seeded and cut into chunks

  • 400g can chick-peas, drained

  • 3 medium ripe tomatoes, halved

  • 50g feta cheese, cut into cubes

  • 2 tablespoons olive oil

  • Pitta bread to serve

 

Preheat the oven to 220°C/Gas Mark 7, and add the chopped vegetables and tomatoes to a roasting tin, season and drizzle with olive oil. Roast for 30 minutes until tender. To make the dressing add 1 tablespoon of oil to the lemon juice, then add parsley and seasoning. Mix well. Next, put the chick-peas in a large serving bowl, add the feta cheese, dressing, and stir in the roasted vegetables. Voila! It's that easy. Finally, serve with warm pitta bread and you have a wonderful meal full of fibre, iron, calcium and antioxidants.

 

Did you know that tomatoes and peppers are great for vitamin C?


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Warm chick pea salad

Warming butternut squash and almond soup


(serves 2)

  • 2 tablespoons olive oli

  • 100g flaked almonds

  • 1 red onion, sliced

  • 500ml vegetable or chicken stock

  • 100g broccoli, steamed

  • 300g butternut squash, peeled and cut into cubes

  • Salt and pepper

 

Fry the onions in oil until soft and set aside. Meanwhile put the stock, butternut squash and almonds in a pan, bring to the boil and simmer for 15-20 minutes until the squash is tender. Then blend the soup in a food processor until smooth. Add seasoning and serve in bowls topped with steamed broccoli and fried onions.

 

 Delicious!


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Warming butternut squash and almond soup

Penne pasta with organic salmon


(serves 2)

  • 100g salmon fillet, skinned and cut into strips

  • 200g wholemeal penne pasta

  • 50g asparagus, cut into 2 cm pieces

  • 50g green beans, cut in half

  • 150ml ready-made chilled cheese sauce

  • Salt and pepper

  • Parmesan cheese shavings

  • Lemon wedges to serve

 

Pop the pasta into a pot filled with boiling water. For cooking time, follow the instructions printed on the package. 4 minutes before the pasta is cooked, steam the asparagus, green beans and salmon in a sieve above the paste or in a steamer. Then heat the ready-made cheese sauce in the microwave or saucepan. Drain the pasta and stir in the cheese sauce, asparagus, green beans and salmon. Then season to taste and garnish with a lemon wedge and parmesan.

 

This is one very tasty meal full of protein, omega 3, vitamin D and fibre!


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Penne pasta with organic salmon

Oriental noodles with chicken


(serves 2)

  • 2 skinless organic chicken breasts, thinly sliced

  • 1 teaspoon runny honey

  • 2 garlic cloves, crushed

  • 100g noodles

  • ¼ teaspoon dried chilli flakes

  • 1 tablespoon olive oil

  • 1 teaspoon dark soy sauce

  • 190g packet of organic stir-fry vegetables

  • The juice of half a lemon

  • A handful of fresh coriander, chopped

 

Put the chicken, garlic, chilli, soy, lemon juice and honey in a bowl and mix well.  Then cover and leave to marinate for at least 5 minutes. Meanwhile cook the noodles according to the packet instructions before draining. Heat the oil in a wok over a high heat and fry the chicken with the marinade juices for 3-4 minutes until almost done. Then add the vegetables and noodles and cook for a further 3 minutes until the chicken is cooked throughout and the veg is starting to soften slightly. Add the chopped coriander and serve.

A quick tasty meal for new mums, with plenty of vitamin C and iron.

 


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Oriental noodles with chicken

Fruit compote with dried apricots


(serves 6)

  • 500g bag frozen summer fruits

  • 500g bag dried fruit selection (including prunes, apricots, apple rings, pear and peach)

  • 100g sugar

  • 125ml water

  • Grated lemon rind

  • One cinnamon stick

  • 75ml orange juice

 

Defrost the summer fruits in a bowl and put to one side. Heat the sugar and water in a pan until dissolved. Then bring to the boil until thickened but not yellowed. Lower the heat and add the dried fruits, lemon rind and cinnamon stick until softened (about 10-15 minutes). When ready, remove from the heat and add the summer fruits and fruit juice. Finally leave to cool for a few hours and don't forget to take the cinnamon stick out before serving!

 

Any leftovers can be stored in a sealed container in the fridge for up to 3 days.

 


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Fruit compote with dried apricots

Banana yogurt smoothie


(serves 2)

  • 2 tablespoons porridge oats

  • 125ml whole milk

  • 1 chilled banana - chopped

  • 110g probiotic yogurt

  • 1 teaspoon honey

 

Lightly toast the porridge oats in a non-stick pan until golden brown. Whizz the rest of the ingredients in a blender until smooth. Add the porridge oats and blend again. Then pour into a glass and serve cold.

 

This is full of tasty probiotic genius!


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Banana yogurt smoothie

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