Lou's weight loss recipe thread
- Thread starter Looou
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Looou
Full Member
That looks fab!! Glad you like it
Also I have a secret Pinterest addiction too!! Hahaha I love it !
Looou
Full Member
I'll post the link for the fish pie as its not my own recipe.
I used celeriac instead of potato and mashed it with spring onions and cheese.
Would recommend 1 celeriac per 3 potatoes
Tesco have fish pie mix on offer at the mo
http://www.bbcgoodfood.com/recipes/luxe-fish-pie
I used celeriac instead of potato and mashed it with spring onions and cheese.
Would recommend 1 celeriac per 3 potatoes
Tesco have fish pie mix on offer at the mo
http://www.bbcgoodfood.com/recipes/luxe-fish-pie
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Looou
Full Member
Three bean chilli
Gluten and sugar free / vegan
Serves 4. Approx cals per serving 400
2 diced onions
3 minced garlic cloves
1 carrot diced
1 tin kidney beans
1 tin butter beans
1 tin cannellini beans
2 cartons passata
1 tbsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli powder
Salt and pepper
Optional courgette and peppers
Fry off all the veg and spices together, add beans then passata and season well and allow to simmer for 20-30 mins!
Or, throw it all in a slow cooker and leave it do its thing!
Gluten and sugar free / vegan
Serves 4. Approx cals per serving 400
2 diced onions
3 minced garlic cloves
1 carrot diced
1 tin kidney beans
1 tin butter beans
1 tin cannellini beans
2 cartons passata
1 tbsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli powder
Salt and pepper
Optional courgette and peppers
Fry off all the veg and spices together, add beans then passata and season well and allow to simmer for 20-30 mins!
Or, throw it all in a slow cooker and leave it do its thing!
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Looou
Full Member
Low carb beef chilli
Serves 4
Approx cals per serving 430
1kg beef mince (5% fat if poss)
2 onions diced
5 cloves garlic minced
3 peppers diced
1 tsp mild chilli powder
2 tsp smoked paprika
1 passata
3 tbsp tom purée mixed in a cup of water
2 tsb ground cumin
1 tbsp olive oil or fry light
Salt and pepper
Optional tin of kidney beans drained (carbs)
If you have a slow cooker, throw the beef in and break it up as much as poss then add the rest of the ingredients and mix well then leave to cook for 6 hours.
For the hob:
Fry off the onions and garlic for 5 minutes then add the beef and break it up well with the spoon while it cooks to stop lumps of meat.
Add the spices and mix in well then add the peppers and cook for a further 5 mins, stirring occasionally. Add passata and purée then season well.
Taste for spiciness, add more spices as required.
Simmer for 20 mins then serve.
Great over potato wedges or with rice. I'll post a separate recipe for the perfect rice
Serves 4
Approx cals per serving 430
1kg beef mince (5% fat if poss)
2 onions diced
5 cloves garlic minced
3 peppers diced
1 tsp mild chilli powder
2 tsp smoked paprika
1 passata
3 tbsp tom purée mixed in a cup of water
2 tsb ground cumin
1 tbsp olive oil or fry light
Salt and pepper
Optional tin of kidney beans drained (carbs)
If you have a slow cooker, throw the beef in and break it up as much as poss then add the rest of the ingredients and mix well then leave to cook for 6 hours.
For the hob:
Fry off the onions and garlic for 5 minutes then add the beef and break it up well with the spoon while it cooks to stop lumps of meat.
Add the spices and mix in well then add the peppers and cook for a further 5 mins, stirring occasionally. Add passata and purée then season well.
Taste for spiciness, add more spices as required.
Simmer for 20 mins then serve.
Great over potato wedges or with rice. I'll post a separate recipe for the perfect rice
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Looou
Full Member
The perfect rice every time!
a handful of rice per person (if you want to be precise the recommended amount is 75g per person)
Boiling water
Salt
Put the rice in a big pan you have a lid for and add a good pinch of salt or two then fill almost to the top with boiling water.
Make sure the rice is more than twice covered by the water but not enough to make the pan boil over. No need for lid yet.
Cook for exactly 8 minutes on high then drain and put rice back in the pan. Put the lid on and allow to sit for at least 2 mins then serve.
Optional - cover the whole top layer of rice in paprika before adding the lid.
When you remove the lid mix in the paprika for a yum mild flavoured coloured rice!
a handful of rice per person (if you want to be precise the recommended amount is 75g per person)
Boiling water
Salt
Put the rice in a big pan you have a lid for and add a good pinch of salt or two then fill almost to the top with boiling water.
Make sure the rice is more than twice covered by the water but not enough to make the pan boil over. No need for lid yet.
Cook for exactly 8 minutes on high then drain and put rice back in the pan. Put the lid on and allow to sit for at least 2 mins then serve.
Optional - cover the whole top layer of rice in paprika before adding the lid.
When you remove the lid mix in the paprika for a yum mild flavoured coloured rice!
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Cavegirl21
Gold Member
Just seen all your pics on Instagram. So many.
Looou
Full Member
Just seen all your pics on Instagram. So many.
I wondered how you knew the page and then I realised its on the pic haha!
Yes, lots of yummy recipes!! If there's any you like that I haven't posted here just let me know and I'll add the recipe xx
Cavegirl21
Gold Member
Is it yours or Ellen's recipes or do you get them from somewhere else. I think you need to produce a recipe book.
Pity I live 2 and half hours drive away otherwise I would buy meals from you.
Pity I live 2 and half hours drive away otherwise I would buy meals from you.
Looou
Full Member
Is it yours or Ellen's recipes or do you get them from somewhere else. I think you need to produce a recipe book.
Pity I live 2 and half hours drive away otherwise I would buy meals from you.
Do you know Ellen?!
I took over the cooking from Ellen last year and set up my own business alongside hers and then adapted her recipes, kept some and added some of my own as time went on.
Ellen has a recipe book of her own coming out soon!
We have a client who lives in Bristol who drives up once a month and buys 100 meals for his freezer!!
Looou
Full Member
Ok so I've worked out how to put pics in the thread instead of thumbnails...
Recipe for what I'm calling summer vegetable pie
1 block of pastry (I used gluten free)
3 courgettes
1 large sweet potato
3 large carrots
1 tbsp French mustard
1 leek
2 garlic cloves
Knob of butter
Salt and pepper
Olive oil
Line a flan / quiche / round ceramic dish with pastry, get covered in flour, try to wipe flour off counter with wet sponge, cry while it congeals, move house and start again...
Spread mustard over base. Fry off the garlic and leeks (both chopped small) and sprinkle over the mustard.
Peel all your veg until you are basically left with a big pile of peelings and no veg left (throw away carrot and sweet potato outer peelings). Put some strips together and assemble as pictured.
Keep going until you want to die and or you have finished filling the dish. Season really well and drizzle with olive oil. Bake on 180 for 20 mins.
Before serving, take loads of photos from many angles so you have proof you made it then weep silently as you slice it up for your unappreciative family.
You're welcome
Ps. I REALLY don't like courgette but I didn't even notice it in this!
Recipe for what I'm calling summer vegetable pie
1 block of pastry (I used gluten free)
3 courgettes
1 large sweet potato
3 large carrots
1 tbsp French mustard
1 leek
2 garlic cloves
Knob of butter
Salt and pepper
Olive oil
Line a flan / quiche / round ceramic dish with pastry, get covered in flour, try to wipe flour off counter with wet sponge, cry while it congeals, move house and start again...
Spread mustard over base. Fry off the garlic and leeks (both chopped small) and sprinkle over the mustard.
Peel all your veg until you are basically left with a big pile of peelings and no veg left (throw away carrot and sweet potato outer peelings). Put some strips together and assemble as pictured.
Keep going until you want to die and or you have finished filling the dish. Season really well and drizzle with olive oil. Bake on 180 for 20 mins.
Before serving, take loads of photos from many angles so you have proof you made it then weep silently as you slice it up for your unappreciative family.
You're welcome
Ps. I REALLY don't like courgette but I didn't even notice it in this!
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Looou
Full Member
Slow cooked lamb rogan josh
I used this recipe:
http://www.bbcgoodfood.com/recipes/9643/onepan-rogan-josh
Instead of following the method I just chucked it all in the slow cooker and let it do its magic!!
Lots of positive feedback from customers on this one!
I used this recipe:
http://www.bbcgoodfood.com/recipes/9643/onepan-rogan-josh
Instead of following the method I just chucked it all in the slow cooker and let it do its magic!!
Lots of positive feedback from customers on this one!
Looou
Full Member
Asian chicken noodle salad
These are about 290 cals each and are a great alternative to actual salad!!
I use Singapore rice noodles from tesco for this
Makes 2 - 3 salads
1 container rice noodles
1 red chilli pepper
1 red pepper
Small bunch fresh coriander
1 tsp chilli flakes
350g diced chicken
Salt and pepper
Sprinkle chilli flakes over your chicken and season well before cooking on 180 for 20 mins (my favourite temperature!)
Cook your noodles in the tub for about 2 mins in the microwave then dish out into 2-3 tubs or bowls. Chop your red chilli pepper really small (remove seeds), chop coriander and red pepper into strips and mix into the noodles. Season well and once chicken is cooked share between each portion.
These are great cold for lunch and will keep fresh for 2 days in the fridge
These are about 290 cals each and are a great alternative to actual salad!!
I use Singapore rice noodles from tesco for this
Makes 2 - 3 salads
1 container rice noodles
1 red chilli pepper
1 red pepper
Small bunch fresh coriander
1 tsp chilli flakes
350g diced chicken
Salt and pepper
Sprinkle chilli flakes over your chicken and season well before cooking on 180 for 20 mins (my favourite temperature!)
Cook your noodles in the tub for about 2 mins in the microwave then dish out into 2-3 tubs or bowls. Chop your red chilli pepper really small (remove seeds), chop coriander and red pepper into strips and mix into the noodles. Season well and once chicken is cooked share between each portion.
These are great cold for lunch and will keep fresh for 2 days in the fridge
Looou
Full Member
These are an invention of my own and are so nice I could eat all of them
Raspberry lemon cheesecake pots
If you want to add crumbled digestive biscuit to the bottom you can but I didn't so they were low carb and gluten free
Bear in mind the pots I use are only 100ml, it's all you need really as they are about 200 cals each
Makes approx 8 servings
1 tub cream cheese
300ml double cream
2 lemons
300-400g punnet of raspberries
1tbsp stevia (Tesco)
Put a few raspberries aside to garnish and blend the rest with the cream cheese, double cream, stevia and the juice of one lemon. For extra yum, zest some lemon rind into the mix.
Serve a dollop with some raspberries and mini slices of lemon
Shot glasses would be ideal!
These can be frozen, if not, they keep in the fridge for 3 days
Cavegirl21
Gold Member
No I don't know her but I spent last night looking at the website. Let me know when the book is out.
Looou
Full Member
No I don't know her but I spent last night looking at the website. Let me know when the book is out.
Oh haha ok!! She's my twin sis
Looou
Full Member
Makes 10 skewers
With 3 pieces of pepper - approx 180 cals per skewer
750g diced chicken
3 tbsp natural yoghurt
2 tbsp tomato purée
1 tbsp curry powder
Salt and pepper
Olive oil
3 whole peppers
Chop your peppers up, drizzle olive oil over them and season well before roasting on 180 for 25 mins.
In a bowl add all other ingredients minus chicken (no olive oil) and mix well, then season. Add the chicken and coat well then put 5 pieces onto each skewer then either BBQ or cook in the oven for 20 mins.
Looou
Full Member
Gluten free bacon and Brie pizza
I go between making my own bases or using tesco ones depending on time... Both equally as good.
Makes 1 pizza - 6 slices (148 cals per slice)
1 base
3 tbsp passata
1/2 onion diced
2 cloves garlic minced
20g fresh basil
1tbsp olive oil
30g mature cheddar grated
3 slices of Brie halved to make 6
100g smoked bacon lardons
Salt and pepper
Optional baby plum tomatoes to decorate
Cook the onion and garlic in the olive oil for 5 mins then add passata and most of the basil (chopped).
Fry off the bacon until crispy.
Do I need to explain the rest?!
Put your pizza together and cook for 15 mins on 180
My customers have them delivered fresh to cook that's why it's uncooked in the pic
I go between making my own bases or using tesco ones depending on time... Both equally as good.
Makes 1 pizza - 6 slices (148 cals per slice)
1 base
3 tbsp passata
1/2 onion diced
2 cloves garlic minced
20g fresh basil
1tbsp olive oil
30g mature cheddar grated
3 slices of Brie halved to make 6
100g smoked bacon lardons
Salt and pepper
Optional baby plum tomatoes to decorate
Cook the onion and garlic in the olive oil for 5 mins then add passata and most of the basil (chopped).
Fry off the bacon until crispy.
Do I need to explain the rest?!
Put your pizza together and cook for 15 mins on 180
My customers have them delivered fresh to cook that's why it's uncooked in the pic
