I'm sorry if this is already down on this thread. I've searched, but can't find it. However, I am new so please make allowances.
Peel and finely chop a banana(s).
Freeze.
Blitz in processor, adding a bit of skimmed/semi skimmed milk until the consistency of soft ice cream. Tip
Try and freeze the chopped bananas spread out on a plate or something because I found out the hard way, that if you blitz in big lumps, it burns out the processor motor
Made the pumpkin and parsnip cassoulet on the weekend, have taken it to work in a flask today and am currently eating it - delicious! Used butternut squash instead of pumpkin, also omitted the sugar as it's quite sweet anyway. Also I halved the recipe but it still makes loads! Highly recommended!!
by: Best weight loss shakes
This is a really simple and delicious recipe and amended from an unhealthier version I use at home during festivals.
(serves 2)
1 can cooked chickpeas
1 tomato (deseeded and chopped)
1/2 white onion (chopped)
1/4 cucumber (sliced and halved or quartered)
A pinch of garam masala
300ml low fat yoghurt
This is super and easy and fast to prepare.
1) Rinse and drain the chickpeas and leave to the side.
2) Wash and cut the tomato, onion and cucumber.
3) Pour yoghurt into a bowl or container and add the the chickpeas, tomato, onion and cucumber. Stir.
4) Garnish with a few pinches of garam masala.
Tips:
If you plan to use it for lunch over a few days or not eat it right away, it lasts better if you core the cucumber as that can end up getting squishy.
A lot of chickpeas are packaged in brine so it is best to rinse thoroughly.
Other options:
You can use different vegetables to your taste and change it up a bit so it doesn't get boring. I find I enjoy it best when there is a mix of soft and crunchy food in the mix. Other variations I use are
1 small potato (peeled, diced and boiled)
1/2 green pepper (chopped)
Coriander, mint or other leaves to garnish
Chili powder, curry powder, etc instead of garam masala to add flavour
Small pakoras (best handmade and enjoyed as a treat, this lowers the nutritional value of it because these are fried and not particularly healthy - I can add the recipe for these is requested but did not include as it will no longer be healthy or quick)
Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly rub in the butter until the mixture resembles dried breadcrumbs. Add the egg, cream and enough milk to moisten (start with 100ml, adding more if needed. Mix well until it has a soft, doughy texture - but it shouldn't be too moist.
Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm (1 in) thick. Cut out with a round cutter, transfer to greased baking tray and brush the tops with the egg glaze. Bake in preheated oven for 15 to 20 minutes or until well browned.
Donuts Recipe:
- 280 gr of All Purpose Flour ( 2 cups + 3 tbsp flour)
- 40 gr Sugar ( 3 tbsp)
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 egg
- 120 gr Whole Milk ( 1/2 cup ) ( Every flour absorbs liquids differently, so you may need an extra 2-3 tbsp of milk)
- 40 gr melted Butter ( 1/3 stick )
- 7 gr Dry Yeast ( 1 packet )
Glaze for Donuts : - 250 gr Powdered Sugar ( 2 cups) - 75 gr Butter ( 2/3 Stick ) - 3-5 tbsp Milk depending how thin you like your glaze - 1 tsp Vanilla
It can seem terrifying to eat more, but rest assured, not only will your metabolism get the kick it needs to jumpstart your weight loss again, your body could also end up shedding more fat and hanging onto precious muscle, which in the long run will help keep you strong and help encourage the weight to stay away.
Here is a recipe to prepare a delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker.
Ingredients:
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve
Method:
STEP 1
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
STEP 2
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
STEP 3
Simmer for 15 mins until the lentils have swollen and softened.
STEP 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
STEP 5
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Original recipe yields 8 servingsIngredient Checklist
1 ½ teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Instructions Checklist
Step 1Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender.
Step 2Add water to the pot. Mix in tomatoes, kidney beans, and garlic. Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
Step 3Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
1 pound cod fillets, cut into 2 to 3 ounce portions
2 tablespoons all-purpose flour, or more as needed
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
Directions
Instructions Checklist
Step 1Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
Step 2Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeρo, capers, cayenne, oregano, cumin, and dill.
Step 3Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Step 4Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels.
Step 5Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Step 6Place fried fish in tortillas; top with shredded cabbage and white sauce.
Step 1Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
Step 2Preheat the oven to 350 degrees F (175 degrees C).
Step 3Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
Step 4Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
Step 5Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
Step 6Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
Step 7Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Banana Icecream?
