recipesbysabrina
Recipes By Sabrina
Recipes that I’ve tried and the results! Some of them will be healthy, and some of them will be indulgent!
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Quick Vegan Chickpea and Spinach Curry
Ingredients:
1 onion, finely diced
1 tbsp olive oil
2 bell peppers, finely diced
4 cloves of garlic, minced/crushed
1 tsp chilli purée
2 tsp ginger purée
1/2 tsp turmeric
3/4 tsp garam masala
1 tsp cumin
1 tin chopped tomatoes
1 tin chickpeas
2 tbsp tomato purée
200g baby spinach
Method:
Fry the onion in the oil until softened.
Add the ginger, garlic and chilli and fry on a low heat for another two minutes.
Add the slices and fry for another two minutes.
Add the peppers and mix well. Fry for another five minutes, still on a low heat.
Add the tomatoes, chickpeas, tomato purée and just enough water to cover the vegetables. Mix well and increase the heat until it’s boiling, then reduce the heat and allow to simmer for ten minutes, stirring occasionally.
Add the spinach, allow it to wilt, and serve.
This makes four portions, is full of fibre and protein, and makes a delicious meal when served with rice or naan! 😊
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BBQ Jackfruit
Ingredients:
1 onion, finely diced
1 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
2 tsp paprika
1 tsp chilli flakes
4 tbsp vegan bbq sauce
1 tbsp apple cider vinegar
1 tin chopped tomatoes
2 tins young green jackfruit in salt water, drained
1 tin red kidney beans, drained and rinsed
1 tin butter bean, drained
Method:
Fry the onion in the oil until softened.
Add the spices and toast for another minute on a low heat.
Add the bbq sauce, vinegar, tomatoes, jackfruit and beans.
Add enough water to cover.
Mix well and bring to the boil, then turn down the heat and simmer gently for about 50 minutes, stirring occasionally.
Add water as necessary (so that the sauce is as thick as you like it), and continue cooking until the jackfruit is soft and can be pulled apart with a fork.
Serve with bread rolls and salad for a lovely warming meal! 😊
This makes about 6 portions, and is nicely spicy - feel free to adjust the amount of chilli to your taste! You can also add another tbsp of bbq sauce towards the end of the cooking if you want the sauce to be sweeter/stickier.
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One Pot Spanish Rice and Beans
Ingredients:
2 tbsp olive oil
2 onions, diced
3 bell peppers, diced
4 cloves of garlic, diced
3 courgettes, diced
1 tbsp thyme
2 tbsp paprika
300g easy cook brown rice
650ml vegan stock
1 tin kidney beans
1 tin chickpeas
Method:
Add the oil and the onion to a large pot and fry on a low heat until softened.
Add the peppers and the garlic and fry for another 2 minutes.
Add the courgettes, paprika, thyme and rice and mix well so everything is coated in the spices.
Add the stock, beans and chickpeas and mix well.
Simmer on a low heat, stirring occasionally, until all the moisture has been absorbed and the rice is fully cooked, about 20-25 minutes.
Enjoy! This makes 4-5 generous portions, is full of protein and fibre, and will keep well in the fridge for a couple of days. Feel free to add/swap any veg you like - I think I’d like to add some mushrooms and/or olives next time.
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Spinach and Sweet Potato Dhal
Ingredients:
1 tbsp sesame oil
1 onion, finely diced
1 red bell pepper, finely diced
500g sweet potato, finely diced
1.5 tsp tumeric
1.5 tsp cumin
2 tsp garlic and ginger paste
Chilli paste to taste
250g red lentils, dry weight
600ml stock
240g baby spinach
Method:
Fry the onion and pepper in the oil over a low heat until softened.
Add the spices and cook for another minute.
Mix in the potato and lentils until covered in the spices.
Add the stock and allow to simmer on a low heat for twenty minutes.
Stir through the spinach and serve!
This makes four delicious portions of 450 calories each, with a lovely 26g of protein and nearly 10g of fibre to keep you full!
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Easy Chicken and Lentil Soup
Ingredients:
250g chicken breast, diced
1 onion, diced
3 leeks, sliced
1 tbsp olive oil
500g carrots, diced
1 tin of chickpeas, drained
150g dry red lentils
2ltr chicken stock
2 tsp mixed herbs
Method:
Fry the onion and chicken in the oil until browned.
Add the leeks and fry for another 2 minutes, until softened.
Add the carrots, lentils, chickpeas, stock and herbs and bring to the boil.
Turn the heat down to medium and leave to simmer for 40 minutes, stirring occasionally. Make sure it doesn’t catch on the bottom!
Voila! Simple, easy, tasty soup! This recipe makes 6 servings, one of which is shown below. It’s got 23g of protein and 6g of fibre to fill you up, and 4 of your 5 a day for your vitamins and minerals.
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Spanish Chicken and Beans
Ingredients:
3 chicken thigh fillets
Juice of 1 lemon
1 tsp paprika
2 tsp garlic purée
1 tsp harissa paste
1 tbsp olive oil
2 bell peppers, diced
50g pitted olives, halved
1 tin of chopped tomatoes
1 tin of cannellini beans, drained
3 courgettes, diced
Method:
Mix together the lemon juice, harissa paste, paprika and garlic purée. Toss the chicken in the mixture and leave to marinade in the fridge overnight/couple of hours.
Fry the chicken and marinade in the oil in a large pan, until browned (a couple of minutes on each side).
Add in the rest of the ingredients and cook for 10-15 minutes, until the veg is tender.
Enjoy!
This makes three portions. Each serving is about 500 calories and has 37g of protein, and it’s got four of your five a day in one meal! What’s not to like? 😊
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Chicken Couscous
Ingredients:
3 skinless chicken thigh fillets, roasted and diced into bite sized pieces
1/2 cup of whole wheat couscous (dry volume)
1 cup of chicken stock
3 courgettes, chopped
300g mushrooms, chopped
1 bell pepper, diced
1 tbsp olive oil
Garlic purée to taste
Method:
Pour the hot stock into a bowl with the couscous and stir. Cover and leave to one side.
In a large pan/wok, fry the pepper, courgette and mushrooms in the olive oil until the liquid has evaporated. Add the garlic and the chicken and cook for another few minutes, until the chicken is hot.
Add the couscous and mix everything together.
This makes 3 generous portions and is just under 500cal per serving. Each serving also contains 31g of protein to keep you nice and full! If you roasted the chicken just before cooking this recipe as part of a meal prep session, it’ll keep in the fridge for a couple of days. If your roasted chicken was cold when you added it, it’s probably not a good idea to let this get cold and then reheat it again.
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Easy Storecupboard Mocha Cookies
Ingredients
60g cocoa
200g caster sugar
1/2 tbsp instant coffee dissolved in a tiny bit of hot water
60ml vegetable oil
2 eggs
150g plain flour
1 tsp baking powder
A pinch of salt
Method:
Mix the cocoa, sugar, oil and coffee in a bowl.
Add the eggs one at a time, mixing well until combined.
In a separate bowl, mix the flour, baking powder, and salt.
Add the flour mixture to the cocoa mixture and mix well. It should form a nice dough.
Leave in the fridge for an hour.
Preheat the oven to 190 degrees Celsius. Line a baking tray with grease proof paper.
Use a teaspoon to measure out the dough (one heaped teaspoon per cookie). Roll into balls and place on the baking tray.
Squash each ball with a fork to flatten them.
Bake for ten minutes.
Allow to cool, and then enjoy!
This recipe makes about 30 small biscuits, perfect for having with a cup of coffee! 😊☕️
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Best Ever Chocolate Brownies
Ingredients:
186g good quality dark chocolate
186g butter
1 tsp instant coffee dissolved in a tiny bit of hot water
3 eggs
250g caster sugar
112g plain flour
Preheat the oven to 180 degrees. Line a 20 x 20cm baking tin with parchment paper.
Melt the chocolate and the butter in a mixing bowl in the microwave (in 1 minute intervals, mixing in between). Add the coffee and mix well.
Beat the eggs and the sugar until it’s light and fluffy.
Add the chocolate mixture to the eggs and sugar and mix well.
Add the flour and mix well.
Pour the mixture into the baking tin and bake for 30 minutes until the top is thin and papery.
Leave to cool before slicing into 12 squares. Enjoy!
This makes 12 rich, fudgey chocolate brownies, the perfect treat to have with a cup of coffee! 😊 They’re just under 400cal each, so you can squeak them into a balanced diet every now and then. They also work really well with gluten free flour.
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Salmon Rice
Ingredients:
2 fillets of frozen salmon
1 onion, diced
300g mushrooms, diced
2 tsp garlic purée
2 tbsp lemon juice
1 tbsp olive oil
1 cup frozen peas/mixed veg
100g brown rice, uncooked weight
Put the rice on to boil with some salt.
Fry the onion in the oil until translucent.
Add the salmon fillets and the lemon juice.
When the salmon is defrosted add the mushrooms and the garlic and continue frying until it’s cooked through.
When the rice has about 5 minutes left, add in the frozen veg and bring to the boil for 5 minutes.
Drain the rice and veg.
Serve the salmon mixture over the rice.
This recipe makes two portions of about 450 calories each. It’s full of protein, fibre and healthy fats, and it’s super tasty and satisfying!
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Vegan Butternut, Black Bean and Quinoa Chilli
Ingredients:
1 large butternut squash, diced
1 large onion, diced
1 red bell pepper, diced
1 tbsp olive oil
2 tsp paprika
2 tsp cumin
1 tsp chilli powder
2 tsp garlic purée
2 tbsp tomato purée
1/2 cup uncooked quinoa
1 tin black beans
2 tins chopped tomatoes
1 stock cube (vegan)
Fry the onion and pepper in the oil in a large pot for about five minutes until the onion is going translucent.
Add the spices and garlic, and fry for another minute.
Add the butternut and fry for another minute.
Add the beans and the liquid they come in, the tomatoes, tomato purée, quinoa and stock cube. Add enough water to cover and mix it all together.
Bring it to the boil and then let it simmer for 40 minutes, stirring every now and then to keep it from catching at the bottom.
Serve and enjoy!
This recipe makes 4 generous portions of approximately 400 calories each. It’s filling, full of fibre and lots of vitamins to keep you healthy!
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Chocolate Biscuits
Ingredients:
60g cocoa
60ml vegetable oil
1 tsp instant coffee dissolve in a tiny bit of hot water
200g caster sugar (I like to use half caster sugar and half brown sugar for an extra crunch, but whatever you have in the cupboard will work!)
2 large eggs
180g plain flour
1 tsp baking powder
Method:
Preheat the oven to 190 degrees Celsius. Line a baking tray with greaseproof paper.
Mix the cocoa, oil, coffee and sugar in a large mixing bowl.
Beat in the eggs one at a time until combined.
Sift in the flour and baking powder, and mix well until you have a ball of dough.
Use a teaspoon to portion out little balls of dough onto the baking tray. You can roll them in your hands if you want nice round biscuits (I broke my wrist a couple of days ago, so I’m just going to have to deal with oddly shaped biscuits!). I get 24 biscuits from one batch of this recipe.
Put them in the oven for 10 minutes and voila! Fudgey chocolate biscuits!
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Tuna Salad
Ingredients:
2 large cucumbers, chopped
12 salad tomatoes, chopped
3 bell peppers
2 tins of tuna in brine, drained
1 large tin of sweetcorn, drained
1 cup of Heinz Light Mayonnaise
Salt and pepper to taste
Method:
Chuck it all in a big bowl and mix it all up! Done!
This recipe makes 4 very generous servings of 350 calories each, with 20g of protein, but only 6g of fibre. If you want, you could include a tin of beans or chickpeas to increase that - I think next time I’ll try adding 2 tins of chickpeas and dividing the recipe into 6 portions. I’ll update you all on how it goes!
#healthy#health#recipe#healthy eating#healthy eating recipes#tuna#high protein#salad#tuna salad#low calorie#low calorie meal#meal prep
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Almond Nougat
You need at least one (preferably two) candy thermometers to make this, but it’s a lot easier than most people think, and is so much better than store bought!
Ingredients:
150g honey
300g caster sugar
100g liquid glucose
100ml hot water
2 egg whites
200g almonds
1 tsp vanilla essence
2 sheets of edible rice paper (I’m lucky enough to have a lovely Bake shop nearby which sells it, but you can also buy it online)
Method:
Toast the almonds on a baking tray in the oven at 150 degrees Celsius for 10 minutes. Remove and leave to cool.
Line a baking tray (20x20cm) with rice paper, rough side up.
Beat the egg whites in a stand mixer.
Heat the honey on the stove to 125 degrees Celsius while the eggs are beating.
Heat the sugar, glucose and water in a separate pot on the stove to 145 degrees Celsius. This mixture will take longer to heat up than the honey, which is good because you need the honey at the right temperature first.
When the egg whites are white and fluffy (stuff peaks, they should stay in the bowl if you turn it upside down), add the vanilla essence.
Add the honey to the egg whites and beat for about two minutes, until we’ll combined. When you add the honey, the mixture will fluff up quite a bit. Don’t be alarmed! 😅
When the sugar mixture gets to 145 degrees Celsius, add it the egg whites and beat for another five minutes. It’s very difficult to over mix nougat, so don’t stress if your sugar mixture isn’t ready straight after the honey has been added.
Remove the beater and gold in the almonds with a spoon.
Spoon the mixture into the baking tray, push down with the back of the spoon into the corners, and put another sheet of rice paper on top, rough side down. Press the paper down firmly.
Leave to cool and set for two hours before slicing into eight bars.
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Vegan Flapjacks
Ingredients:
80g vegan spread
80g brown sugar
1 large tbsp golden syrup
200g oats
80g pumpkin seeds
80g mixed nuts
100g sultanas
Pinch of salt
Method:
Preheat the oven to 160 degrees Celsius. Line a baking tray with greaseproof paper.
Heat the spread, syrup and sugar together in a pot on the stove until it’s melted.
Mix the rest of the ingredients together in a large mixing bowl.
Add the syrup mixture to the dry ingredients and mix well.
Pour the mixture into the baking tray and bake for 30 minutes.
Remove from the oven and let cool before cutting into 16 equal pieces.
This makes crunchy flapjacks, which is the way I like them! If you don’t want them quite so biscuity, you can double up on the amount of syrup used.
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Fruit Scones
Ingredients:
350g self raising flour
1/4 tsp salt
1 tsp baking powder
85g butter, softened
3 tbsp caster sugar
100g sultanas (or raisins)
175ml milk (whole milk if possible)
Juice of 1 lemon
1 tsp vanilla essence
Method:
Preheat the oven to 220 degrees Celsius. Put the baking tray in the oven to heat up.
Warm the milk for 30s in the microwave. Add the vanilla and lemon juice, mix well, and leave for a few minutes (don’t be alarmed if it separates!)
Mix the flour, salt and baking powder in a large mixing bowl.
Add the butter and rub it in with your fingers until it’s fully incorporated.
Mix in the caster sugar and sultanas.
Add the dry ingredients and mix with a butter knife.
Turn out the dough onto a counter and knead very briefly until it’s not too sticky. Don’t over work the dough! That will make the scones tough.
Pat the dough out until it’s 4cm thick and use like a cookie cutter to get scones. Put the leftovers together to get more scones. You should be able to get 8. (If you don’t mind them not being round, you can just cut the dough into 8 equal pieces)
Place them on the hot baking tray and bake them at 220 degrees Celsius for 10 minutes, until they’re just going golden on the top.
Remove from the oven and serve! I love them nice and warm with butter and jam 🧈😊🍓
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Harissa Chickpea Salad
Ingredients:
12 salad tomatoes, chopped
2 large cucumbers, chopped
1 onion, diced
2 tins chickpeas, drained and rinsed
Juice of 1 large lemon
2 tbsp olive oil
4 tsp harissa paste
Method:
Mix it all together!
This makes 5 generous portions. It’s only 230 calories per serving and it has 8g of fibre, but each portion only has 9g of protein so you might want to have it on a day when you’re getting your eggs or chicken breast in later! It makes a fresh, filling lunch which is super convenient to pack! 🥗😊
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