Big Beefy Tandoori Lunch Box Meatballs

Ingredients

For the meatballs....first pre-heat your oven to 160 degrees celsius.

500g Lean beef Minch (I used 5% fat)

1 Egg

2 Tbsp Ground Almonds

1 Tbsp Tandoori Curry Powder

1 Tbsp Ground Cumin

1/2 tsp of Garam Masala

For the spicy tandoori tomato sauce.....

1 Can of chopped tomatoes

1 or 2 Fresh tomatoes

1 Finely chopped red onion

1 Clove of garlic - chopped or crushed

1 Red chilli

1 Red pepper

1 Medium Courgette

1 1/2 Tbsp of Tandoori Curry Powder

1 tsp of Ground Cumin

1/2 tsp of Garam Masala

Method

1. Place the meatballs on a foil lined and oiled baking tray
2. Place the meatballs in the oven for 15-20 mins or until cooked through. Check after 10 minutes
3. Whilst the meatballs are in the oven, begin cooking the sauce in a large saucepan.
4. Place the chopped tomatoes, chilli, half of the courgette and the garlic into a food processor and blend until smooth.
5. Start frying the onion (and a little more garlic if you like), the rest of the courgette, the fresh tomato and the red pepper.
6. Once the vegetables are starting to soften, sprinkle in the cumin, tandoori curry powder and garam masala making sure the vegetables are well covered and cooking in the spices. Cook for 1 minute before adding in your blended sauce. 
7. Stir and leave to cook on a medium/low heat and check on the meatballs
8. Once happy the meatballs are cooked through, add carefully into the sauce and stir well. Leave on a low heat for 5-10 minutes and serve once happy the sauce and meatballs are cooked through. 

I hope you enjoy this one, I know I did! I managed to get 3 lunches worth out of this recipe so its a nice cheap alternative to your canteen panini..... 

Greek Inspired Honey Mustard Chicken

Try this quick, easy Honey Mustard Chicken with Feta & Avocado - Full of goodness, low carb and damn tasty!!

Ingredients

Handful of Green Beans

1 Medium Courgette

3 Fresh Tomatoes

1 Red Pepper

Handful of Chopped Parsley

450g of Chicken

Large Handful of Baby Spinach

For the Marinade... 

1Tbsp Honey

1 Tbsp Mustard (I used English mustard but could use Dijon)

1Tbsp Garlic Powder (can use fresh crushed garlic if preferred)

Dash of Balsamic Vinegar

To serve....

1 Ripe Avocado to Serve

150g of Chopped Feta (I used reduced fat version)

Method

1. Chop the chicken and the vegetables into sizeable chunks and place to one side
2. In a small mixing bowl, add the Honey, Mustard, Garlic or Garlic powder and splash a bit of vinegar. 
3. Mix the marinade and then add the chicken, making sure to thoroughly cover all of it. Leave to sit for 5-10 mins.
4. Once the chicken has been left to soak up the marinade, add to a frying pan on a medium/high heat with a splash of olive oil or coconut oil (whichever you'd prefer)
5. Fry the chicken until no longer visibly pink and then add the courgette, red pepper and green beans. Turn the heat down to medium and fry until the vegetables start to soften
6. Once the chicken and vegetables are cooked well, add the fresh chopped tomato, spinach leaves and a handful of chopped parsley. Keep on the heat until the spinach has wilted.
7. Cut into one of the bigger bits of chicken to ensure it is cooked through and if happy, serve immediately. There should be enough left over for you to chuck in a container for lunch or dinner the next day!
8. Top with the chopped feta cheese and avocado. 

Had this one for lunch on a lazy Sunday and it certainly hit the spot! - Hope you enjoy it as much as I did.....

Blinding Berry Blast Smoothie Bowl

Try this cheeky forest fruits smoothie bowl if you're in the mood for something fruity when the clock hits 1pm (we all get those cravings!!)

Ingredients - 2 Servings

1/2 Cup of Blueberries (Frozen)

1 Banana (Frozen)

1/2 Ripe Avocado

1/2 Cup of Strawberries (Frozen)

1/4 Cup of Cranberries (Frozen)

Splash of Almond Milk (sweetened or unsweetened)

1Tbsp of Chia Seeds

Handful of Mixed Unsalted Nuts (to serve)

Sprinkle of Pumpkin Seeds (to serve)

A few more Blueberries - Fresh this time! (for good measure)

Method

1. Throw all the ingredients except for the mixed nuts and pumpkin seeds in a blender and pulse until smooth (or smoothie) - if the mixture is a little too thick, add a bit more almond milk and give it one more whirl in the blender
2. Gently dollop the smoothie into a bowl to serve (you should have plenty left over for a quick smoothie hit later on in the day)
3. Top with the mixed nuts, Pumpkin Seeds & Fresh Blueberries (making sure not to overdo it on the nuts or pumpkin seeds as you want to keep this a lean lunch!)

ENJOY THIS ONE WHEN YOU'RE SWEET TOOTH GETS THE BETTER OF YOU!! - MORE TO COME

Tuna Patties, Low Carb Coconut Flatbread & Fresh Spinach (with Avocado)

Try this low carb, quick easy recipe full of healthy fats and an abundance of flavours (including the cheeky addition of Nando's hot sauce for an added kick!) 

Step 1 - Lean Mean Tuna Burgers 

Ingredients

2 small cans of Tuna Chunks

2 tbsp Ground Cumin

1 tsp Lemon Juice

2 tbsp coriander (ground or fresh - I prefer fresh!)

1 Large Egg

If you like it spicy - 2 Squirts of hot sauce of choice (I used Cholula Chilli & Garlic) + a few Chilli Flakes

1 tsp Salt and freshly ground black pepper

1 tbsp of Coconut Flour 

Method

Add all ingredients into a mixing bowl and form into patties! - Super Simple

Step 2 - Crackin' Coconut Flatbread....the best bit!

Ingredients

1 large egg

1 Tbsp coconut flour

1 Tbsp parmesan cheese (optional)

1/8 tsp baking soda

1/8 tsp baking powder

D'herbs and Spices! - I used Oregano, Basil & a pinch of Ground Coriander

2 Tbsp any kind of milk (I used unsweetened Almond Milk)

Method

Add all ingredients into a mixing bowl and bind together until it forms a batter type mixture

The Fun Part! - Cooking your creation....

1. Heat a tsp of coconut oil in a frying pan
2. Chuck in a few dollops of your coconut flatbread mixture in the pan and cook on medium heat on one side until brown before flipping over - Once cooked through, remove the flatbread and place on a plate to cool
3. Keep the pan on the heat, its time to start frying those burgers!
4. Add a touch more coconut oil if needed and gently place the burgers in the frying pan
5. Fry until both sides are golden brown - the burger should be cooked through
6. When the burgers are nearly done, add a handful of baby spinach leaves and a cheeky avocado onto the plate - Drizzle with hot sauce for a bit of added flavour!
7. Flip those tangy tuna burgers onto the place and enjoy with your delicious low carb flatbread.
8. DEVOUR THE LOT IN 10 MINS!!! 

ENJOY THIS ONE - MORE LEAN LUNCH IDEAS TO COME.