Clare’s Beef & Mango Meatballs

Oh now this is comfort food at its best and who doesn’t love beef, pasta and tomato sauce 🙂 It warm, a hint of spice and heavy on the carbs . Sure what is not to love?

Clare’s Beef & Mango Meatballs

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  35 minutes

Ingredients

• 450g extra lean minced beef
• 1 egg
• A bunch of chopped coriander
• A bunch of chopped parsley
• 1tbs Ground Black pepper
• 1 large onion Grated
• 2-3tbs of mango chutney
• 1 jar Pasata
• 2 shallots finely diced
• 1 large carrot finely diced
• A small bunch of chopped basil
• Black pepper
• 1tbs Coconut oil
• 250g Wholewheat pasta, any you like
• 30g of low fat cheddar cheese

PREPARATION

1/ Mix the beef , egg, mango chutney, coriander, parsley, pepper and onion and shape into golf ball sized balls, place on a tray and pop in the fridge to cool for a few minutes before cooking. Place in over for 15-18 minutes on a medium heat

2/ Melt the coconut oil in a sauce pan, add the chopped shallots, carrots until soft, 4-6 minutes, add the pepper , basil and top with pasata, carry on cooking on a low heat for 5-10 minutes

3/ Place the pasta into a pan of hot water, stir to separate the pasta and cook per packet instructions.

4/ Place: the cooked pasta on your plate, top with meatballs, sauce and cheese x Enjoy!

Top Tip: I love to over cook and these are especially lovely the following day in a pitta pocket, slice the meat balls in half, top with the sauce and place in a sandwich press for a few minutes and you have a super lunch, or eat cold with a salad.

Clare’s Chicken Wraps

Day 11 :Some day’s you just want something super easy, non fuss, on the table in minutes rather than hours and this is when I reach for things like my Chicken Wraps, they are a favorite with my husband and children alike .

Clare’s Chicken Wraps

Clare’s Chicken Wrap’s

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  20 minutes

(if making my baked chips add 25 minutes for timing)

Food looks so much better in color , add lots to your meals

Ingredients

• 500g skinless chicken breasts
• 1ltr low salt chicken stock
• 1 yellow pepper , diced
• 4 tomatoes
• 4 spring onions
• 1/3 iceburg lettuces finely sliced
• large wholewheat wraps
• 1 pot of creme fresh / low fat cottage cheese
• Cracked black pepper
• 3tbs of French mustard
• 400g potatoes (if making the chips)
• 5tbs of tomato relish

PREPARATION

1/ Place the chicken and stock into a saucepan and cook on medium for 6-10 minutes, this will depend on the thickness of your chicken but always cut into the thickest part to ensure there is no pink color left , one cooked remove and shred

2/ Dice the pepper, tomatoes, onions and place in a large bowl, add the chicken, black pepper, half the tub of crem fresh , mustard and mix well

3/ warm the wraps in the oven/microwave for a few seconds, remove and fill with the chicken filling

4/ If making the chips, you need to peel and cut into large pieces, place on a baking sheet, add 1tbs of coconut oil and sprinkle with black pepper, cook for 20-25 minutes and serve with dip (mix some creme fresh with tomato relish)

Clare’s Chicken Wraps

Top Tip: These wraps are fabulous with egg and no meat, baked ham works great as does tinned tuna. Mix and match these to create many different options.

Thank you for reading you FABULOUS people

❤ Clare with the hair ❤

Clare’s Chunky Roasted Butternut Squash Soup

Clare’s Chunky Roasted Butternut Squash Soup:

Clare’s Chunky Roasted Butternut Squash Soup

Making your own soup is so much easier than you might think, you don’t need any fancy equipment and you don’t need much time to create a hearty bowl of goodness that you and your family will enjoy.

Makes: 6 servings

Preparation Time: 20 minutes

Total Time:  60 minutes

Ingredients

• 2 Butternut Squash
• 1 large or 2 small white onions
• 2-3 carrots
• 2ltrs of low sodium vegetable stock
• fresh ground black pepper
• 1tbs of grated ginger
• 1tbs of grated garlic
• 1tbs of crushed chilli
• 2tbs Coconut oil

REPARATION

1/ Peel and dice your squash, place on a oven tray , top with 1tbs of coconut oil and place in an hot oven for 20-25 minutes, until soft and just golden on the edges

2/ Out 1tbs of coconut oil in the bottom of a large sauce pan, add diced onions, carrots, ginger, garlic, chilli and sweat for 5-10 minutes until the onions and carrots have become soft

3/ once the squash is cooked add this to the pan of seated onions, carrots and seasoning and mix well, at this stage use a potato masher and mash the veg leaving it some what chunky , add the stock, simmer for 15-20 minutes and serve with a sprinkle of cracked black pepper, either on it’s own or with some rivita or really hearty brown bread.

Top Tip: Make double and freeze for next week or for day’s you are short on time and feel free to use low salt chicken stock.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Sweet Wholegrain Coconut Popcorn

A few weeks ago I was watching Saturday evening TV and really fancying a snack but I did not want to opt for the traditional crisps, dips, chocolate options but I had to have something and this is when I discovered Sweet Wholegrain Coconut Popcorn.

I am not recommending you have mountains of this but it is a great TV snack when you really fancy something. I bought this in Dunnes Stores for less than €2 and it was on a BOGOF so we got two packs for €2, and considering this will make up to 24 bowels of this Sweet Wholegrain Coconut Popcorn its incredible value for money, not too unhealthy and great value and suppresses any nibble cravings, this is a serious snack time winner!! Best of all you control the sugar, salt or whatever you add but on their own these give you the option to make a very healthy snack!

Makes: 4 large bowels

Preparation Time: 2 minutes

Total Time: 5 minutes

Ingredients

> 1 Tablespoon Coconut

> 1 Tablespoon of Sugar

> 1/3 of a cup of Wholegrain popcorn kernels

Preparation

Heat the tablespoon of coconut oil  in a medium sized pot. When the oil is hot add enough popcorn kernels to cover the bottom of the pot in a single layer (about 1/3 cup of kernels), sprinkle with sugar. Cover with the lid and shake gently over a medium heat. When popping stops, remove from heat and enjoy!! the sugar gives this a crunchy candies popcorn crunch and the coconut while mile in flavor adds a lovely freshness.

Tips: Drizzle with a little melted dark chocolate for a seriously yummy snack time treat!!

Thank you for reading you FABULOUS people

❤ Clare with the hair ❤