It’s possible to enjoy indulgent meals and still eat healthily (Image: Second Nature)
Bangers and butter bean mash (serves four, takes 25 mins)
A comforting twist on a British classic swaps potato mash for a high-protein butter bean mash
One tbsp of extra virgin olive oil
One tbsp of butter
Two garlic cloves, finely diced
Two 400g tins butter beans, rinsed and drained
250ml milk
Four sausages (we use chicken)
Two small brown onions, thinly sliced
275g frozen peas
One medium handful fresh parsley, roughly chopped
A small handful chives, finely sliced
Method
1. Heat half a tbsp of the oil and all of the butter in a medium saucepan, over high heat. Fry the garlic for one min, or until lightly browned. Add the beans, milk, salt and pepper, and reduce the heat to low. Cook, stirring frequently for 10 mins.
2. Heat the remaining oil in a medium non-stick frying pan, over medium heat. Fry the sausages until cooked through (approximately eight to 10 mins), then set aside. In the same pan fry the onions until soft.
3. Microwave the peas for two mins
4. Mash the butter beans until just a little chunky. Mix in the herbs and serve
French Toast (serves one, takes 15 mins)
This soft and crispy sourdough toast is loaded with naturally sweet and creamy toppings to provide flavour and nutrients.
One small egg
45ml milk
A quarter tsp vanilla essence
One small slice sourdough bread
Half a tbsp butter
One small handful of berries or one tbsp stewed fruit
One tbsp of plain or Greek yoghurt
A quarter tsp of ground cinnamon
Method
Mix the egg, milk and vanilla in a bowl, then coat both sides of the sourdough in the mixture.
Heat a non-stick frying pan with butter, over medium heat. Fry the bread for three mins each side, or until golden brown. Top with berries, yoghurt and cinnamon
Creamy Salmon (serves four, takes 30 mins)
This rich and creamy, one-pan dish makes a luxurious dinner with minimal effort
Two tbsp of extra virgin olive oil
Four skinless salmon fillets,
Two garlic cloves, finely diced
250g asparagus spears
250g frozen peas
300ml vegetable stock
300ml single cream
One large handful fresh parsley, roughly chopped
One small handful fresh dill, roughly chopped
Method
1. Heat one tbsp oil in a non-stick saucepan, over medium heat.
2. Season the salmon fillets with salt and pepper, fry for five to eight minutes, flipping once to brown the top
3. Set the fillets aside. Using the same saucepan, heat the remaining oil over medium heat, add the garlic and fry for one minute
4. Add the asparagus and peas, stir for three minutes. Add the stock, salt and pepper, and reduce the heat to simmer for eight to 10 minutes.
5. Stir in the cream, parsley and dill, and stir for a further two minutes. Add the salmon fillets back in, turn off the heat and serve.
Fobnobs (serves eight, takes 35 mins)
A healthy twist on a classic chocolate biscuit.
One large ripe banana
160g rolled oats
60g desiccated coconut
60g ground almonds
75g coconut oil, melted
One tsp vanilla bean paste or vanilla extract
One tbsp water
A quarter tsp bicarbonate of soda
80-100g dark chocolate, melted
Method
1. Preheat the oven to 180°C/160°C fan/gas mark four.
2. In a large mixing bowl, mash the banana and stir in the oats, coconut, ground almonds and a pinch of salt. Add the coconut oil, vanilla, water and bicarb soda. Stir to combine.
3. Line a baking tray with baking paper. Form the mix into approx 16, one tbsp-sized balls and flatten slightly. Bake for 30 minutes. Allow to cool
4. Melt the chocolate in the microwave for 30-60 seconds. Use a teaspoon to coat the balls with the chocolate. Let it set before eating
5. Store in an airtight container in the fridge for up to five days
