Let's keep active together. Here you can find a selection of great ideas and recipes that will keep you busy.

Enjoy....

JADE'S HEALTHY PANCAKES

3 main ingredients:

⁃1 small banana
⁃2 medium eggs
⁃4 tablespoons of jumbo oats

1 : Blitz the eggs and banana together.

2 : Add the oats and lightly blitz until roughly combined so that you don’t break down the oats too much and keep a bit of texture.
Heat half a teaspoon of coconut oil in a large frying pan and when it’s really hot, pour some of the batter in so that you cook 3 small pancakes at a time.

3 : Make sure you keep the pancakes small: it’s easier to flip them that way! It won’t take long before the bottom is cooked then carefully flip over and cook a tiny bit longer on the other side.


4 : Stack your pancakes on a plate then repeat the whole process making sure you add a tiny bit more coconut oil before cooking the second batch.


5 : Once cooked, stack them on top of the other pancakes.


I had mine with a few extra slices of banana, a few blackberries, a tablespoon of maple syrup, roasted flaked almonds and a dollop of Skyr yoghurt (naturally fat free) stirred with a bit of ground cinnamon.


Perfect for a weekend breakfast!

JADE'S HUMMUS OAT CRACKERS

Easy to make, high protein, high fibre, great as a snack with cucumber or carrot sticks...

⁃400g hummus (preferably homemade but shop-bought hummus works well too)
⁃1 cup of rolled oats

1 : Preheat oven to 180 degrees celsius.


2: Blitz the rolled oats in a food processor until they have the consistency of flour.


3: In a bowl, mix the hummus and rolled oats. Form a dough ball and place it on a baking tray lined with baking paper. Place another piece of baking paper on top.

4: Start flattening the dough with your hands then use a rolling pin to make it about 5mm thick.


5: Use a pizza roller or knife to score the dough into cracker-shaped pieces.


6: Prick the centre of each cracker with a fork.


7: Bake for 30-40 mins (until golden).


8: Leave to cool then snap the crackers along the score marks.

JADE'S HEALTHY TORTILLA “PIZZA”

This is the quickest, easiest and healthiest way to make pizza.

Here is my recipe that you can use as a guideline. I made it today using what I had left in my fridge but there’s an infinite amount of possibilities depending on what you’ve got to hand.

                ⁃              wholemeal tortilla wrap

                ⁃              tomato paste

                ⁃              sweetcorn

                ⁃              diced red onion

                ⁃              sliced mushrooms

                ⁃              sliced jalapeno peppers

                ⁃              grated cheddar cheese

                ⁃              dried oregano

                ⁃              dried basil

                ⁃              chilli flakes

1: Preheat the oven to 210 degree celsius.

2 :Lay your tortilla wrap on a lined baking tray and spread about a tablespoon of tomato paste on  it.

3: Garnish with all the other ingredients and cook for 6-8 minutes until the tortilla wrap is nice and crispy and the cheese has melted.

SOME ADVICE: use as many vegetables as possible and don’t overload your pizza with cheese!

 

JADE'S MEXICAN RED KIDNEY BEAN AND PEPPER BUCKWHEAT

   ⁃    2 peppers (ideally red + yellow), 2cm dice
   ⁃    1 vegetable stock pot
   ⁃    150g buckwheat
   ⁃    1 big red onion, 1/2 cm dice
   ⁃    1 green chilli, finely chopped 
   ⁃    3 garlic cloves, finely chopped
   ⁃    1 tin of red kidney beans, drained and rinsed
   ⁃    3/4 tsp ground cumin
   ⁃    3/4 tsp paprika
   ⁃    1/2 tsp cayenne pepper
   ⁃    3/4 tsp ground cinnamon
   ⁃    100ml single cream 
   ⁃    grated cheddar
   ⁃    fresh chives, finely chopped
   ⁃    salt and black pepper
   ⁃    olive oil
   ⁃    sunflower oil 


1: Preheat the oven to 220 degree celsius. Prep the peppers and place on a lined baking tray. Drizzle over 1 tbsp olive oil and toss together. Roast on the top shelf of your oven for 15 mins, until slightly crispy at the edges.

2: Meanwhile, boil 275ml water in a medium saucepan and stir in the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook over a medium heat for 10 minutes. Then remove from the heat and set aside (don’t take off the lid). The buckwheat is cooked when it’s soft but not mushy. 

3 :Prep the red onion, green chilli, garlic and chives, then drain and rinse the beans in a colander. 

4 :Heat 1 tbsp of sunflower oil in a frying pan on medium heat. Add the onion and chilli and cook for 5 mins, until softened. Add the cumin, paprika, garlic, cayenne pepper and cinnamon. Cook for 1 minute. Add the beans and season with a bit of salt and black pepper. Cook for 1 minute, then remove from the heat.

5 : Once the buckwheat is done (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with your bean mixture. Add the roasted peppers and stir through half the cream. 

6 : You can serve with a bit more cream and some grated cheese on top, as well as a big scattering of chives.

If you would like to give some of our recipes a go at home, you can download the instructions here!