If you are like me and love stuff that you can just shove in the oven and leave, you’ll get on well with this recipe!
You can also add bacon and grate parmesan on the top if that’s your bag : )
· 200g classic vine tomatoes, quartered
· 200g cherry tomatoes
· Oil for roasting
· 600ml vegetable bouillon (3 level tsp)
· 2 cloves garlic, finely chopped
· Handful of basil leaves, roughly torn or dried basil
· 150g arborio risotto rice
· 100g spinach
Optional extra veg: asparagus, carrot, runner beans, French beans, flat beans all work.
1. Preheat the oven to 200ºC, gas mark 6 (180 ºC if you have a feisty fan oven).
2. Place both types of tomato in a large roasting tin so they sit in a single layer. Drizzle with oil and roast for 20 minutes until tender but still holding their shape.
3. Put the rice, basil and stock in to an oven proof dish with a lid and then add tomatoes when they’re ready
4. Bake for 30 – 35 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.
5. Stir the spinach into the risotto.
If you are adding extra veg, chuck it in when there are about 8 minutes to go……
You can make it cheaper by using fewer tomatoes
Click recipe title above for PDF ingredients/method
This recipe is adapted from a paleo biscuit recipe that I found online. I make these every week and they keep me going mid morning and afternoon. Lots of good fats, not too much sugar, not too many carbs…. About 6g protein per biscuit - substitute some of the flour for hemp protein for more!
80g coconut oil
40g honey or agave syrup (or maple syrup)
2 medium eggs or chia/flax eggs*
Good shake of cinnamon
½ tsp baking powder
110g ground almonds
90g flour – can be GF, spelt, buckwheat, plain, wholemeal – whatever you like
80-100g raisins (or sultanas/cranberries)
100g walnuts (or pecans would work)
Pre heat oven to 180° C
In a large bowl mix together the coconut oil, honey and eggs
Add the cinnamon, ground almonds, flour and baking powder**
Mix well – should be sticky, but quite firm***
Add the raisins and walnuts and mix in
Spoon out some mixture and squash it into a biscuit shape on your baking tray, repeat!
Bake in the oven for 8 – 9 minutes, I turn the tray round halfway through baking.
Makes 12 biscuits
*To make chia/flax eggs, mix 1 tbsp ground seeds with 3 tbsp water
**You can swap some of the flour for protein powder – I use hemp protein
***You may need to add some almond/oat/soya milk if you are using the flax/chia eggs
Click recipe title above for PDF recipe/method
Thank you to Lucinda from Love Food
Lucinda’s note: I have tried many different falafels as they are one of my favourite things. This is a wonderful recipe taken from Ottolenghi’s Jerusalem book. Using soaked, but uncooked chickpeas means you have to remember to soak them in time, however it is well worth it as I think they are the best!
Dried beans and peas are a great source of fibre and of course the spices in them provide minerals and antioxidants. The only downside is the frying – I think it’s allowed once in a while.
Makes about 24
125g dried chickpeas
125g dried yellow split beans or dried fava beans
2 spring onions – chopped
2 cloves garlic – peeled and chopped
Handfuls of fresh coriander and parsley
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cardamom – use the pods and scrape out the seeds (3-4 pods)
1 ½ tablespoon gluten free flour
½ teaspoon gluten free baking powder
Soak the chickpeas overnight or 6-8 hours in twice the amount of fresh water. Once soaked drain them well and rub dry in a clean tea towel.
Blitz the dried chickpeas and split peas with the onion, garlic and fresh herbs in a food processor until well chopped but not mushy, do this in a couple of batches.
Put the chickpeas in a large bowl add the spices, baking powder and flour.
Mix really well, cover and leave in the fridge for the minimum of 1 hour.
When ready to cook them, take about a tablespoon of mixture, squidge well together and roll into a ball, sprinkle sesame seeds over them if using.
Heat the oil in a heavy based pan, once hot, fry the falafels for about 3-4 minutes, turning to ensure they brown all the way round.
Drain on kitchen paper and serve.