Per slice/Per serving:

Calories: 152cal Protein: 11g Carbohydrates: 11.8g Fat: 7.16g

Ingredients:

• 5 eggs whisked in a bowl
• Cup of flour
• 100g of grated courgette
• 100g of grated carrot
• One large spring onion
• 200g of cottage cheese
• Teaspoon of olive oil

Recipe:

Makes 6 slices Preparation time 10min. Cooking time 30min. This recipe in nice served either hot or cold.

Pre-heat oven 200c. Whisk eggs in a large bowl. Add grated courgette, onion and carrot. Add flour to the bowl. Add the pot of cottage cheese. Add the teaspoon olive oil. Mix the ingredients together. Place in a muffin tray and pop in the oven for 30min or until brown on top.

Top tip:Prepare the night before and store in the fridge. It makes a great filling lunch with salad or on its own.

Preparation time 10min. Cooking time 20min.

Per serving:

Calories: 252kcal, Protein: 9.42g, Carbohydrates: 53.3g, Fat: 1.44g

Ingredients:

Ingredients:

• 1 red pepper
• Couscous or brown rice
• Red onion chopped finely
• Kidney beans
• 1 garlic clove
• 4 tablespoons of water

Recipe:

Makes: 1. Make the couscous or brown rice as per the on pack instructions. Slice the red pepper in half and place both halves in a baking tray. Drizzle with touch of olive oil and place in a pre heated oven for 10min. Meanwhile take the couscous off the heat. Add the water to a saucepan, place chopped onion, garlic and kidney beans to the pan and bring to the boil. Mix the contents of the pan with the couscous off the heat. Take the peppers out of the oven and fill each half with the couscous (or rice) mix and cover with a slice of mozzarella cheese. Place back in the oven until the cheese has melted over the peppers and serve.

Per 4 portions:

Calories: 292.5kcal Protein: 13.9g Carbohydrates: 57.5g Fat: 2.26g

Recipe:

Rinse and drain one cup of Dried green lentils. Place the lentils in a pan with 2 cups of cold water and the stock cube. Chop the above ingredients and place in the pan with the lentils, leave to boil until water has nearly evaporated, take off the heat and mix together. Peel and chop the sweet potato, place in a large pan, cover with water and bring to the boil.

Mash the sweet potato with a drop of milk. Place the lentil mix into an oven safe dish, place the mashed potato (sweet potato) on top and place back into the oven until the top is browned and ready to serve.

Ingredients:

• 1 cup of Dried green lentils (with 2 cups of water)
• 2 sweet potatoes
• Onion
• Garlic clove
• Black pepper
• Kidney beans
• 1 carrot
• Spinach
• 2 mushrooms
• 1 stock cube

Preparation time 15min. Cooking time 20min.

Makes 4 (portions):

Calories: 159.5kcal Protein: 7.17g Carbohydrates: 24.45g Fat: 4.2g

Ingredients:

• 375g thick fresh egg noodles
• 2 medium Carrots (240g)
• 2 medium Courgette (240g)
• 1 tablespoon of peanut oil
• 1 medium Red Pepper (200g)
• 1 garlic clove (crushed)
• 1 tablespoon grated fresh ginger
• 500g bok choy, shredded coarsely
• 400g baby corn
• 2 tablespoons Hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon water

Recipe:

Cook noodles in large saucepan of boiling water, uncover, until just tender; drain. Using a vegetable peeler, peel long thin strips from carrots and courgette. Heat oil in wok or large frying pan; stir-fry carrot, courgette, pepper, garlic and ginger until carrot is tender. Add bok choy and corn and mix. Add noodles and sauces and mix in water.

Makes 4 (portions)

Calories: 640kcal, Protein- 46.2g, Carbohydrates: 15.95g, Fat: 43.9g, Saturated fat: 10.6g

Ingredients:

• 2 tablespoons peanut oil
• 600g firm tofu, drained roughly chopped
• 1cup (150g) pistachios, shelled
• 30g butter
• 2 cloves garlic, crushed
• 2 red thai chillies, seeded, chopped finely
• 2 teaspoons grated fresh ginger
• 400g sugar snap peas
• 400g snow peas
• ¼ (60ml) sweet chilli sauce

Recipe:

Heat half of the oil in wok or large frying pan; stir-fry tofu and nuts, until tofu is browned lightly. Heat remaining oil with butter in wok; stir-fry garlic, add chilli and ginger. Add peas to wok; stir-fry until tender. Return tofu and nuts to wok with sauce; tossing to combine ingredients.

Per burger/Per serving:

Calories: 91.3kcal Protein: 11.4g Carbohydrates: 4.0g Fat: 3.3g

Ingredients:

• One cup of red lentils
• Three cups of water
• One small onion chopped
• One garlic clove crushed
• Fresh mixed herbs (handful)
• Half red pepper (chopped)

Recipe:

Place the lentils, onion, garlic, herbs and red pepper all in a pan with the water and bring to the boil. Leave simmering until all water is evaporated.

Mix the contents together, remove pan from the heat and leave contents to cool.

Once the mixture has cooled take a take a handful of the mixture into the palms of your hands and roll into balls.

Slightly flatten the balls, place in a frying pan and lightly fry.

Top tip:Lentil patties go nicely with sweet potato and vegetables or in a bun as a vegetarian burger.

Serves 4 people

Per serving:

Calories: 471kcal, Protein: 23g, Carbohydrates: 74g, Fat: 9g

Ingredients:

• Spray canola or olive oil
• 1 onion, finely chopped
• 1 kg butternut pumpkin, peeled and chopped into small cubes
• 750 ml (3 cups) vegetable stock
• 2 tablespoons chopped fresh parsley
• 250 ml (1 cup) light evaporated milk
• freshly ground black pepper, to taste

Recipe:

Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft. Add the pumpkin and stock, bring to the boil. Reduce the heat slightly and simmer, partially covered, for 20 minutes or until the pumpkin is very soft. Puree the soup in a food processor until smooth, or mash thoroughly with a potato mashers. Stir in the parsley and milk, and heat gently without boiling again. Season and serve.