Vegetable Crisps

Ingredients

  • 1 large parsnip
  • 1 sweet potato
  • 1 large carrot
  • 1 beetroot
  • 4 teaspoons of olive oil

Method

  1. If you have a mandolin to thinly slice use that otherwise use a sharp knife (like the video)
  2. Preheat the oven on 200 c
  3. Slice the parsnip very thinly at a diagonal to get bigger slices
  4. Lay your thin slices on a chopping board and cover with kitchen towel to dry off as much water as possible then put into a mixing bowl
  5. Add one teaspoon of olive oil, season with salt & mix together
  6. On a baking tray line with baking paper and arrange the slices in one layer
  7. Bake for 8-10 minutes or until each vegetable is golden and cooed through
  8. Remove from the oven, leave to cool & season a little more
  9. Repeat this process for each vegetable keeping separate


 

Cheesy Pesto Chicken Sandwich Recipe

Cheesy Pesto Chicken Sandwich

Ingredients (Makes 1 sandwich)

  • 2 slices wholegrain bread
  • 1 tbspn low fat cream cheese
  • 1/2 tspn pesto
  • 1/2 cooked chicken breast, sliced
  • Handful spinach

Method

  1. Mix your cream cheese and pesto then spread onto your bread
  2. Add your chicken and spinach to the sandwich and enjoy


 

Parmesan Roasted Chickpeas Recipe

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Ingredients (Makes 4 bags)

  • 1 can of chickpeas (400g)
  • 1 tbspn oil
  • 2 tbspn parmesan
  • 4 re-sealable sandwich bags

Method

  1. Line a baking tray with foil and preheat the oven to 180 degrees
  2. Drain your chickpea can and dry the chickpeas with a kitchen towel
  3. In a bowl mix your chickpeas, oil, parmesan and season
  4. Tip the chickpea mix onto the baking tray evenly covering the tray
  5. Bake in the oven for 30-40 mins until crispy
  6. Once cooked and cooled divide into your four sandwich bags, grab a bag and be on your way


 

Summer Fruit Breakfast Bars

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Ingredients (Makes 8 bars)

  • 2 bananas mashed
  • 3 tbspn honey
  • 3 tbspn nut butter
  • 200g oats
  • 150g strawberries and blueberries

Method

  1. Combine all your ingredients
  2. Pop in a lined square baking tin 10in by 10 in
  3. Bake in a preheated oven at 180 degrees for 20 minutes
  4. Allow to cool cut into bars and enjoy
  5. These bars will last in the fridge for at 3 days, perfect for breakfast on the go!


 

Banana & Peanut Butter Swirls

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Ingredients (Makes 6 swirls, serves 1)

  • I tbspn crunchy peanut butter
  • 1 banana mashed
  • 1 tbpsn honey
  • 1 wholemeal wrap
  • 6 cocktail sticks

Method

  1. Spread your peanut butter onto your wrap
  2. Top with the mashed banana, and drizzle over the honey
  3. Roll up the wrap folding in the edges
  4. Evenly distribute your 6 cocktail sticks long the wrap pushing them all the way through
  5. Cut the wrap in between each cocktail stick leaving you with 6 mini wraps


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