Agave Glazed Turkey Burgers with Asian Slaw

For the turkey burgers:

(makes 6)

One large pack of minced turkey 

2 table spoons of 5 spice 

Table spoon of ginger paste (or if fresh - thumb sized grated)

1 clove of garlic 

A small red onion 

1 egg

For the glaze:

Soy sauce 

Agave nectar 

Chop your onion as finely as possible, then add to all the other burger ingredients in a large mixing bowl. Mix it all together to equally spread all the seasoning. Then make into burger shapes with your hands. 

Fry in a pan without oil for around ten minutes occasionally turning. Within the last couple of minutes of cooking the burgers cover them all in a generous amount of soy sauce and squeeze agave nectar to each burger. This will all bubble in the frying pan - that's good! Flip the burgers and make sure they're all covered in the soy and agave nectar and this will give them a nice glaze. 

To serve use two gem lettuce leaves as a bun. 

Coleslaw ingredients:

Half red cabbage 

3 carrots

2 peppers 

1 red onion 

Fish sauce 

Sesame oil 

Sesame seeds 

Finely chop the cabbage, peppers, and red onion and grate the carrots. Mix them all in a large bowl. Add a generous glug of sesame oil to cover all the veg and add a table spoon on fish sauce. Sprinkle with sesame seeds to serve 

Peanut Butter Prawn Stir Fry

This is one of my favourite meals it tastes just like prawn satay and only takes 10 minutes to make. 

Serves 2:

Pack of king prawns

Stir fry vegetables - I buy a packet or chop your own broccoli, pack choi, bean sprouts, carrots etc. 

Peanut butter

Soy sauce 

Chilli 

Ginger

Garlic 

(I used chilli, garlic and ginger in a tube but you can use fresh too.) 

In a bowl mix two tablespoons of peanut butter with a big glug of soy sauce, a teaspoon of ginger, a teaspoon of chilli and half a teaspoon of garlic. Keep mixing until it's smooth and add the prawns. 

Melt coconut oil in a wok add the prawns and cook for 2-3 minutes. Add your vegetables you might also want to add more soy sauce at this point and add another tablespoon of peanut butter- cook for 4-5 minutes. Sprinkle with sesame seeds, serve and enjoy. 

Tandoori Seafood Calamari with Yogurt Mint Dip

The great taste of calamari with no batter! 

1 pack of mixed seafood - with squid mussels and prawns

1 egg

1 cup of almond flour

3 tablespoons of tandoori seasoning (mines from the shop Tiger it's a £1 and it's amazing! But I'm sure it's available from most supermarkets) 

Greek yogurt 

Cucumber 

Fresh mint 

First crack your egg into a shallow bowl and mix well with a fork 

In a shallow dish mix your almond flour and tandoori seasoning 

Individually dip each piece of seafood in egg then toss in the tandoori seasoned almond flour so it's lightly covered. - this can take a little while be patient it's worth it! 

In a pan heat 2-3 tablespoons of coconut oil (you can use any oil but make sure there's enough to cover the whole surface of the pan - there does need to be a fair bit of hot oil- that's what makes the seafood go crispy!)

Then put your seafood in the pan you might want to do it in small amounts turn until brown allover then serve with a yogurt mint dip 

For yogurt mint dip- 

Finely chop cucumber and mint and add to Greek yogurt! 

Spicy Pork with Homemade Coleslaw & Green Apple Salad

Coleslaw ingredients:

Red onion 

Red cabbage 

Carrot 

Pork Marinate ingredients:

Paprika 

Lime juice 

Salt

Pepper

Pork chop

1/2 green apple

Salad 

Sesame seeds

Coleslaw Recipe: 

Spiralize your veg on the slice setting (or simply finely slice!) 

Add 2 tablespoons of Mayo

Tip: I always buy full fat mayo the chemicals in the lighter and even lighter are actually way worse for you, but I'm working on my homemade mayo recipe!)

Cover your pork in the marinade (leave over night if you wish!) 

Gently pan fry for 2-3 minutes on both sides. 

Serve with your coleslaw and salad, and sprinkle with sesame seeds. 

Crispy Salmon with Sautéed Greens

This will literally take 15 minutes to make- as do most of my recipes as I'm a fairly impatient cook. 

Serves one:

Salmon fillet

Tender stem broccoli 

Half a bag of spinach

Half a cup of almond flour 

Soy sauce 

Chill (fresh or paste)

Garlic (fresh or paste) 

Soy sauce 

Chilli flakes 

Ground nut oil 

First lightly scour the salmon fillet then generously pour soy sauce on both sides. Allow the salmon to absorb the soy sauce for a few mins. 

Lightly sprinkle almond flour on to a plate and place the salmon on top so it's evenly covered in crumbs. Do this to both sides. 

In a pan melt some coconut oil with chilli and garlic. As you're waiting for the the oil to heat part boil the broccoli for 3 minutes. 

Once the broccoli has softened put it in the infused oil and stir fry for 4-5 minutes - a minute or so before it's done add the spinach.  

As your broccoli is cooking heat ground nut oil in a separate pan. There needs to be a good shallow puddle of oil or the salmon won't crisp. When the oil is spitting fry the salmon for 3 minutes on both sides. 

Tip: When serving sprinkle chilli flakes over your salmon for an extra kick and a little soy sauce on your vege for some extra flava. 

Rose Water, Raspberry & Pistachio Porridge

Porridge is my ultimate breakfast go to but it can get a little dull so here's a recipe that's worth waking up for. 

Breakfast for one: 

1 cup of oats 

1.5 cups of almond milk (I like my porridge stodgy so add more if you like) 

Half a teaspoon of natural rose water essence 

Handful of pistachios 

Handful of frozen raspberries

1 banana 

Mix the oats, almond milk, rose water and raspberries in a bowl. 

Microwave for 2 minutes, stir, microwave for a further 1 minute. 

(This can also be done in a pan on the hob) 

Slice your banana and put around the outside then sprinkle with pistachios. 

Natural Rose Water Essence

My new favourite cupboard essential.

So it's £3.50 for this small bottle so it can seem a bit extortionate when you're doing the weekly shop on a budget. But it's worth the investment (and found in the baking aisle.)

It's all completely natural flavours and sweetens things naturally in just a couple of drops. 

It's also great in hot drinks. I had a really sore throat before an auditon last week so I added a cap full of rose water to boiling water, and squeeze of agave nectar. It tasted amazing and really soothed my throat. 

Mushroom & Bacon Courgetti

When you have a spiralizer the world really is your oyster. Although you can make courgette ribbons with a peeler too...

I am having so much fun recreating my favourite pasta dishes with courgetti, this ones really quick and easy and tastes great. 

Serves 3-4:

1 red onion 

Garlic 

Pack of button mushrooms 

2 courgettes

4 rashers of bacon 

1 tin of cherry tomatoes 

Chilli flakes

Mixed herbs 

Dried basil

Sundried tomato paste 

Prep: dice your red onion, thinly slice your mushrooms and spiralize your courgettes 

Firstly heat up oil in a wok. 

Tip: I use coconut oil, it has so many health benefits- it doesn't turn into a saturated fat when you heat it and it tastes amazing. 

Next add your red onion with garlic and chilli flakes. 

Tip: I use a tube of garlic paste and chilli paste and add a pea sized blob to my cooking, just because I can't stand the smell of garlic on my hands, avoids getting chilli in your eye and it's so much quicker! 

When the onion has softened add the mushrooms, basil, mixed herbs and a big tablespoon of sundried tomato paste. 

Once the mushrooms have reduced chop up your bacon into the pan with a pair of scissors. 

When the bacons cooked add your courgetti. Keep stirring it - it should take around 5-6 mins to soften and cook. Finally add your tinned cherry tomatoes and when the liquid starts to bubble - serve and enjoy! 

Tip: I find tinned tomatoes just make everything taste like metal and are generally horrible but tinned cherry tomatoes have a much nicer sweeter flavour, and look better too! 

Sweet Potato & Rocket Risotto- rice free!

Okay so my spiralizer is the best thing that's ever happened to me but you could make this by grating sweet potatoes too.

To serve one:

1 sweet potato

Half a bag of rocket 

Small bowl of peas

Green pesto- to taste

Prep:

Spiralize/ grate your sweet potato 

Boil a pan of water

When water is bubbling add the sweet potato trimmings. After 7-8 minutes it should have really softened. Boil the peas in the same water for 2-3 minutes. 

Drain. Put back in the pan add as much pesto as you want I'm a pesto fiend so I'm not satisfied until my food is green - but add as you wish! Then add rocket and keep stirring this should wilt the rocket and crush the potato into a ricey consistency. 

Vegan Cream of Mushroom Soup

So my inspiration for this came when my flat mate was tucking into a tesco finest creamy mushroom soup. I was so jealous but determined to make a dairy free alternative - and it really worked! This soup tastes amazingly creamy and there's nothing to feel guilty about. 

Serves 3-4:

Punnet of chestnut mushrooms

5-6 shallots 

Dried shit take mushrooms (optional) 

Garlic (fresh or paste)

Vegetable stock cubes 

Can of coconut milk

Prep:

Slice mushrooms thickly 

Finely chop shallots 

If using dried shit take mushrooms place in booking water to hydrate them until they're soft.

(If not not to worry I just had them in my cupboard and wanted to put them to good use and they added a really nice texture) 

In an oil of your choice fry the shallots with garlic- when softened add the mushrooms. 

When the mushrooms have cooked scoop out a couple of table spoons and keep to one side to keep some texture to your soup. 

Add your vegetable stock to a pint of boiling water and add to the shallots and remaining mushrooms. 

If you're using shit take mushrooms - keep a few to one side with your other reserved mushrooms but add the rest to the pan in the water you hydrated them in because there's sooo much flavour in this water. 

Now add your coconut milk I only used half a can and it was creamy enough but add more if you wish. 

Now once it's all heated through blend with a hand blender to a chunky consistency. Once blended add your mushrooms you kept to one side. Season with salt and pepper to taste. And there you have it you're creamy mushroom soup in less than 20 mins!