Dill Soup with Turkey Meatballs

Nutrition per serving: (Serves 4)

254 kcal

10g Fats

26g Carbs

21g Protein

Ingredients:

For the meatballs:

• 250g ground turkey breast

• 1 tbsp. breadcrumbs

• 1/2 onion, finely chopped

• 1 tbsp. dill, chopped

• 1 egg

• 1 tbsp. wheat flour

• 1tsp. coconut oil

For the soup:

• 1 tbsp. coconut oil

• 1 onion, chopped

• 300g potatoes, peeled, chopped

• 1 carrot, peeled, chopped

• 1l vegetable stick

• ½ tsp. turmeric

• ½ bunch dill, chopped

• 4 tbsp. cream (oat or dairy)

Method:

Place all meatball ingredients, apart from the flour, into a bowl, season with salt and pepper and mix well with your hands.

Using slightly wet hands, form small balls (around 12), and coat them in flour.

Heat the coconut oil in a pan and fry the meatballs briefly until golden brown, then transfer onto a plate.

To make the soup, heat the oil in a large pot, over medium heat and fry the onion for 2-3 mins until soft.

In a butter pot, fry the diced onion, then add the potatoes, as well as the carrot. Season with salt, pepper and turmeric then cook for about 5 minutes stirring often.

Pour in the stock and bring to a boil, then cover and cook for about 5 minutes.

Add in the fried meatballs, reduce the heat and cook for 15 minutes. At the end of cooking, add the chopped dill.

Take the soup off the heat and add the cream, mix well and serve.

Zoodle Chicken Soup

Nutrition per serving: (Serves 4)

246 kcal

9g Fats

14g Carbs

29g Protein

Ingredients:

• 2 tbsp. coconut oil

• 450g chicken breast, chopped

• 1 onion, diced,

• 2 stalks celery, diced

• 2 carrots, chopped

• 3 cloves garlic, chopped

• 1 tsp. dried thyme

• ½ tsp. dried rosemary

• 950ml chicken stock

• 2 medium courgettes, spiralised

Method:

Heat 1 tbsp. of oil in a large pot, over medium-high heat. Add the chopped chicken and season with salt and pepper. Cook for 4-5 minutes until golden, then set aside.

Heat the second tbsp. of oil and add in the onion, celery, carrots and garlic as well as the dried thyme and rosemary. Mix well.

Next, add chicken stock and an additional 2 cups (470ml) of water. Bring to boil, lower the heat, and simmer for 10 mins. Add in the chicken and cook for another 5 mins.

Lastly, add in the spiralised courgette and cook for another 2-3 mins, check for seasoning and serve.

Creamy Chicken, Mushroom and Tomato Pasta

Nutrition per serving: (Serves 3)

385 kcal

14g Fats

26g Carbs

35g Protein

Ingredients:

150g penne

• 350g chicken breast

• 1 tsp. wheat flour

• 1 tbsp. olive oil

• 1 tsp. dried oregano

• 1 small onion, diced

• 2 garlic cloves, sliced 

• 6 sun-dried tomatoes, chopped

• 125ml plant-based oat cream (or normal)

• 1 bag spinach

• basil leaves, to garnish

• 300g mushrooms, sliced

Method:

Cook the pasta according to the instructions on the packaging. Chop the chicken fillet, season with salt and pepper and dredge with flour.

Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.

In the same pan, sauté the onion and sliced garlic. Next, add sliced mushrooms and cook for 5 - 7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.

Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper.

Add the cooked pasta. Stir well and serve.

Sticky Chicken Asian Salad

Nutrition per serving: (Serves 4)

428 kcal

21g Fats

35g Carbs

30g Protein

Ingredients:

• 300g chicken breast fillets

• 2 tbsp. soy sauce (gluten free) 90g clear honey

• 1 clove garlic, minced

• 2 tbsp. sesame oil

• 350g cabbage, finely sliced

• 1 large carrot, finely sliced

• 1 cucumber, finely sliced

• 3 spring onions, sliced

• 30g mint, leaves

• 30g fresh coriander, leaves

• 80g almonds, roughly chopped 1 tbsp. toasted sesame seeds

Method:

Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.

To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes.

Heat 1 tbsp. of sesame oil in a large frying pan over high heat. Fry the chicken for 4-5 minutes each side or until brown. Then take off the pan, and set aside to slightly cool and thinly slice or shred.

Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky. Set aside to cool.

Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a large serving bowl. Add the soy dressing and toss to combine.

Serve straight away or store in the fridge.

Vegetable Curry Soup

Nutrition per serving: (Serves 3)

133 kcal

9g Fats

27g Carbs

3g Protein

Ingredients:

• 1 tbsp. coconut oil

• 1 medium onion, diced

• 1 1⁄2 tbsp. ginger, minced

• 2 garlic cloves, minced

• 1 carrot, peeled, grated

• 1 red bell pepper, chopped 

• 1 large courgette, chopped 

• 1 tbsp. curry powder (or more to taste)

• 500ml chicken or vegetable broth

• 1 tomato, chopped

• 80ml plant-based cream (or normal)

Method:

In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.

Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and courgette. Cook the vegetables for about 5 minutes, season with curry powder and mix well.

Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.

Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.