• This topic has 7 replies, 4 voices, and was last updated 1 month ago by Susan Gooding.
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    • #12722
      Charlotte Black
      Keymaster

      Share your recipes and healthy eating tips with other beneficiaries who have signed up to the weight loss challenge

      • This topic was modified 1 month, 2 weeks ago by Charlotte Black.
    • #12753
      Simone
      Participant

      Please feel free to visit my Blog – http://www.flidfit.com where I share ideas for healthy (calorie counted, with pictures)

      Another great site I use a lot is:

      http://www.bbcgoodfood.com

      There’s a facility to search for recipes that are vegetarian, low calorie, low fat, etc.

      I’m not bothered about following recipes to the letter, but use them for inspiration and guidance.

       

       

       

       

    • #12765
      Katy Sagoe
      Keymaster

      Has anyone else tried Gousto boxes (others such as Hello Fresh are available)? Its a weekly delivery of all the pre weighed ingredients for 4 meals that take between 10 and 20 minutes to cook. You choose your recipes a week ahead and can choose easy to cook ones or healthy choices or vegetarian – whatever. I share mine with my son as each meal has two portions but you can freeze half or just cook every other day. Last night we had a Joe Wicks smoky fish and sweet potato curry. Discount codes are often available but it is not expensive.

    • #12857
      Simone
      Participant

      Butternut Squash and Black Bean ChilliButternut Squash & Black Bean Chilli

      Preparation Time: 15 mins

      Cooking Time:1 hour

      Serves: 6

      Calories per serving: 163.6

       

      Ingredients

      Butternut Squash, -680g

      Red Onions – 1 Medium/145g

      Garlic, Raw – 2 Cloves/6g

      Red Peppers – 1 pepper/128g

      Black Beans, Canned, in Salted Water, Drained – 1 Can/240g

      Tinned Chopped Tomatoes, in Tomato Juice – 1 Can/400g

      Olive Oil – 27ml

      Sea Salt – ½ Tsp/2.5g

      Freshly Ground Black Pepper – ½ Tsp/1g

      Red Chilli Peppers – 2 Servings/56g

      Chilli Powder – 1 Tsp/4g

      Ground Cumin – 1 Tsp/5g

      Chipotle Paste – 1 Tsp/6g

      Smoked Paprika – 1 Tsp/5g

      Vegetable Stock Pot – 1 Pot/28g

      Ground Cinnamon – ½ Tsp/1.5g

      Bay Leaves, Dried – 1 Leaf/0.9g

      Cider Vinegar – 2 Tbsps/30ml

      Lime Juice – 1 Tbsp/15ml

       

      Preparation:

      Peel, de-seed and chop the BNS into 2cm chunks. Peel and dice onion. Peel and finely dice the garlic. De-stalk and de-seed the red pepper and cut into chunks. De-seed the dried chilli peppers and finely dice.

      Method:Pour 1 tbsp of the olive oil into a large shallow roasting dish and place into a pre-heated oven (200 degrees).

      Once the oil is hot, add the cubed butternut squash, stir to cover in the oil, sprinkle with the salt and pepper and roast for 30-40 minutes, stirring every 15 minutes until slightly browned.

      In a large lidded pan on the hob, over medium heat, heat the remaining olive oil until shimmering. Add the onion, diced red pepper and cook, stirring occasionally, until the onions are turning translucent.

      Turn the heat down to medium-low and add the garlic, chilli powder, chipotle paste, chilli peppers, cumin and cinnamon, stock pot, water, cider vinegar. Cook, stirring constantly, until fragrant, about 30 seconds. Add the butternut squash, bay leaf, black beans, tomatoes and their juices.

      Stir to combine and cover for about 20 minutes until everything is warmed and cooked.

      You’ll know your chilli is done when the liquid has reduced a bit, producing the hearty chilli consistency we all know and love.

      Remove the bay leaf, squeeze over the lime juice.

      Serve with rice or tortillas and a generous dollop of soured cream.

       

      Nutrition Data Per Serving

      Calories (kcal)1 63.6

      Protein (g) 6.1

      Carbohydrate (g) 21.4

      Fat (g) 5.6

      Fruit & Veg 3.4

      Fibre (g) 5.8

    • #12860
      Simone
      Participant

      Leek, potato and bacon bake – 243 calories per portion

      http://www.flidfit.com/2020/01/20/leek-potato-and-bacon-bake-243-calories-per-portion/

    • #12861
      Simone
      Participant

      Spaghetti with spring greens, bacon and hazlenuts – 510 calories

      http://www.flidfit.com/2019/11/14/spaghetti-with-spring-greens-bacon-and-hazelnuts-510-calories/

      • This reply was modified 1 month ago by Simone.
    • #12867
      Susan Gooding
      Participant

      Thanks Simone. They look tasty. I’ll have to fish (sorry for the pun lol) out some recipes I use.

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