Courgette Lasagne

Ingredients

• 5ml Olive Oil
• 65g Brown Onion
• 1 Garlic Clove
• 165g Tinned Tomato
• 1 tsp Italian Herbs
• 55g Ricotta
• 20g Cheddar
• 110g 0% Fat Greek Yoghurt
• 65g Dry Lasagne Sheets
• 180g Courgette

Method

Preheat your oven to 190°C/375°F/gas 5.

Start by making the tomato sauce. So, in a saucepan, gently fry your onion and garlic in olive oil for 3-4 minutes until just turning soft. Now add your tinned tomatoes and Italian herbs. Bring this mix to the boil then let it simmer until the sauce begins to thicken.

In a bowl, mix together the ricotta, cheddar and yoghurt. Quickly cook your lasagne sheets in boiling water for 2-3 minutes so they just soften up a touch, now you are ready to build your lasagne.

In a baking tray, start with the tomato sauce, then a layer of thinly sliced courgettes, then the lasagne sheets, finally the cheese mix. Repeat the layering process until all your ingredients are used up, top with any left-over cheese.

Now whack this in the oven for 10-15 minutes until bubbling and delicious.

French Toast

Ingredients

• 1 Medium Egg
• 70ml Unsweetened Almond Milk
• 1 tsp Vanilla Extract
• ½ tsp Cinnamon
• 35g Protein Powder
• 2 Sourdough Slices
• 10g Butter
• 50g Natural Yoghurt
• 65g Raspberries

Method

Crack your egg into a bowl along with the milk, vanilla, cinnamon and protein powder. Give that a good mix until smooth then add it to a shallow tray. Lay in your sourdough slices and let them soak up all the liquid, turning them over and leaving for 5 mins to get the maximum effect.

Take a frying pan and add in your butter, then carefully lay in the soaked bread. Fry on each side for 2-3 mins, until lovely and golden.

Place the cooked French toast on a plate and top with a good dollop of yoghurt and the fresh raspberries.

Asian Fishcakes

Ingredients

• 150g Cod, Skinless and Boneless
• 1 tsp Red Thai Curry Paste
• 1 Egg White
• 1 Handful of Fresh Coriander
• 2 Spring Onions
• 5ml Sesame Oil
• 35g Dry Rice Noodles
• 15g Sweet Chilli Sauce
• 10g Crushed Peanuts
• 100g Broccoli

Method

Combine the fish, curry paste and egg white in a food processor. Pulse a few times until the mix forms a smooth, thick, sticky paste. Scrape out into a bowl and mix through a good handful of fresh coriander and chopped spring onions.

Wet your hands, then shape the fish cakes into palm sized patties. In a non-stick frying pan heat the sesame oil and gently fry your fish cakes on both sides for 1-2 minutes or until golden brown and cooked through.

Whilst you are cooking your fish cakes, prepare your noodles as per the packet instructions. Some may need to be soaked before cooking so check the packet before starting the recipe.

Load up a plate with the cooked noodles and fish cakes and serve with a dipping sauce, made by combining the sweet chilli sauce with some crushed peanuts and fresh coriander, and your cooked broccoli.