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BODEN'S BAKES & BOARDS
PROTEIN SMOOTHIE
(Vegetarian)
Serves 1
This really easy protein smoothie will keep you full for hours. Low sugar and low carb but high protein means that the energy will burn slower and there will be a lower glucose spike meaning you won't get those sugar spikes and drops causing fatigue and tiredness.
Perfect for those on the go or with a busy morning as you can whip it up in a few minutes.
Recipe
1 frozen banana
1/2 cup blueberries
200ml milk of your choice
1 scoop unflavored/vanilla protein powder
1 tbsp Peanut butter
RED PESTO + AVO ON SOURDOUGH
(Vegetarian)
Serves 1
Ingredients
1 Loaf of Sourdough bread
Red pesto
1/2 avocado
1 clove of garlic
2tbsp olive oil
Chilli flakes and Himalayan salt to garnish
Method
Slice the sourdough diagonally
Put the desired number of slices in the toaster
Smash the avocado
Once toasted scrape the garlic clove on top of the toast then add the red pesto
Add the avocado and drizzle with a generous amount of olive oil.
Garnish with chilli flakes and Himalayan salt
THREE CHEESE + RED ONION PIE
(Vegetarian)
Serves 2
Ingredients
2 rolls of short crust pastry
200g each of 3 cheeses of your choice (I used creamy Lancashire, cheddar and Cheshire cheese)
200g cream cheese
2 red onions
1 white cooking potato
2 garlic cloves
1 egg yolk
Method
Pre heat the oven to 170c/340f
Roll the pastry and place into your pie dish using your knuckle to press in the corners to prevent tearing
Place the dish in the oven for around 5-7 minutes to ensure the base is cooked
Prepare the filling - Chop the onions and garlic cloves finely
Add the onions and garlic to a pan and fry until caramelized.
Cut the potatoes into small cubes (about 1cm)
Add the potatoes to the pan and fry whilst stirring for around 5 minutes
Add the cheese and cream cheese and stir until melted.
Add the filling to the pie dish.
Place the second sheet of pastry over the dish and use a knife vertically to cut the excess pastry off.
Decorate as desired and use the egg yolk to glaze.
Cook in the oven for around 25-30 minutes or until golden brown.
SPINACH PESTO + CREAM CHEESE BAKE
(vegetarian)
Serves 4
Ingredients
2 rolls of Puff Pastry
50g spinach
100g Green pesto
100g cream cheese
1 egg
Method
Preheat the oven to 180c/350f
Depending on what texture you like, either cut the spinach into slices or use a food processor to blend the pesto and spinach together
Dust your work surface with flour and lay out the pastry
Spread the pesto mix in 4 areas making sure to leave a border of pastry
Top the pesto with a layer of cream cheese
Whisk the egg to create an egg wash and brush on the borders around the filling
Place the second sheet of pastry on top and use a pizza cutter to slice into 4 rectangles where the borders were
Use a fork to crimp the edges and make 2 small slices on top.
Use the egg wash to coat the pastry
Bake in the oven for around 10 minutes or until golden brown
YOGHURT + BERRY FRENCH TOAST
(Vegetarian)
Serves 1
Ingredients
2 slices white bread
2 eggs
100ml milk
1/2 tsp cinnamon
3 tbsp plain yoghurt
Handful of blueberries and raspberries
Method
Mix the egg, milk and cinnamon together in a bowl.
Use a pair of tongs to dip each slice of bread into the mixture covering completely.
With a frying pan on medium heat, place the soaked bread and leave for around 3 minutes to brown.
Use a spatula to flip the bread and cook for a further 3 minutes.
Repeat with the rest of the bread and serve with the yoghurt and berries.
CHEESY, GARLIC PASTA SALAD
(Vegatarian)
Serves 2
Ingredients
300g pasta
1/3 cucumber
200g cheddar cheese
200g feta cheese
50g spinach leaves
1/2 red pepper
1/2 avocado
3 garlic cloves
3tbsp extra virgin olive oil
Method
Boil half a pan of water, a pinch of salt and add the pasta to simmer for around 10 minutes.
Mince the garlic.
Chop the pepper, cucumber and avocado.
Cut the cheddar and feta into cubes.
Drain the pasta and add to your serving bowl.
Add the spinach, cucumber, pepper, and cheeses.
Finally add the garlic and olive oil and stir everything together thoroughly.
Serve and enjoy!
CHICKPEA MASALA
(Vegan)
Serves 2
Ingredients
1 tbsp olive oil
1 small onion
500g chickpeas
3tbsp masala paste
500ml Passata
300ml coconut milk
1 large naan
1 garlic clove
Coriander to garnish
Method
Place a large pan on medium heat and add the olive oil.
Finely chop the onion and garlic.
Add the olive oil to the pan and then the onion and garlic.
Fry for a few minutes then add the masala paste.
After 1 minute add the passata, coconut milk and chickpeas.
Turn to a low heat and simmer for around 10/15 minutes.
Add coriander and a splash of coconut milk and serve with your naan.
TWICE COOKED SWEET POTATO FRIES
(vegan)
Serves 2
These fries are so crispy and soft in the middle. I ate the whole plate in one go they were that good. I hope you enjoy them as much as I did!
Ingredients
1 large sweet potato
100ml olive oil
1/2 tsp Himalayan salt
1 tsp Nandos peri salt
Mayo and 1/2 avocado
Method
Chop the sweet potato into long, thin pieces and place in a bowl.
Coat with 2tbsp olive oil and both of the salts.
Cook the fries in the air fryer/ oven on 180c for 15 minutes.
Heat the rest of the oil in a frying pan.
When the fries are finished, place in the frying pan and cook until crispy.
Optional: serve with mayo and mashed avocado to dip.
CARAMELISED BANANA AND YOGHURT PANCAKES
(vegetarian)
Serves 1
Ingredients
1 Banana
2 Eggs
100ml milk
100g self raising flour
100ml thick greek yoghurt
1tsp cinnamon
1tbsp sugar.
optional - chocolate sauce for topping.
Method
Mix the eggs, milk and cinnamon with a whisk/mixer in a bowl
Sift the flour into the bowl and fold the mixture until it is smooth.
Add a knob of butter to a fying pan and place on a medium heat.
Spoon the mixture into the pan into pancakes around 15cm wide.
Whilst the pancakes are cooking, using another pan, sprinkle sugar and wait until it's slightly melted then place the bananas and leave them to caramelize. Flip once each side is caramelized.
Flip the pancakes to cook both sides and then stack them on your serving plate.
To serve, spoon the yoghurt on top of the pancake stack and place the bananas on top.
Optional - drizzle chocolate sauce over the top.
30 MINUTE CHEAT CHILLI JAM
(Vegetarian)
Ingredients
3 red peppers/capsicum
2 garlic cloves
1/2 lime
1 tsp chilli flakes
1 tbsp honey
Method
Place the peppers in a pan on high heat and turn until charred on both sides.
Place the peppers in a bowl and cover with a tea towel until cool.
Once cool, peal the charred skin from the pepper (this is to avoid bitterness).
Then chop and add to a food processor along with the garlic cloves and the juice of the lime.
Pulse for around a minute on and off.
Add the mix to a pan on a medium heat along with the honey and chilli flakes.
Cool on medium heat for around 5/10 minutes until the jam thickens slightly.
Leave to cool then transfer to a jar and to cool.
Keep in the fridge and use within 5 days.
CHICKEN HOTPOT
(gluten free)
Ingredients
5 baking potatoes
2 fillets of chicken breast
1/2 Butternut squash
200g frozen peas
1 white onion
1 red onion
70g Gluten free gravy granules
2 tbsp tomato puree
200 ml passata
300ml boiled water
Method
Pre-heat the oven to 180c
Chop the potatoes and butternut squash into small chunks then add the potatoes to a pan to boil on a medium heat.
Cut the onions finely and add to a pan with some olive oil on a medium heat.
Dice the chicken and add to the pan.
Cook for a few minutes then add the diced butternut squash and peas.
Cook for a further few minutes then add the gravy granules, tomato puree, passata and water.
Continue to cook for a further 20 minutes stirring frequently.
Whilst the mixture is cooking, take the boiled potatoes off the heat and drain the water.
Prepare a baking dish and add the hotpot mixture.
Spread the potatoes on top and coat in olive oil, salt and pepper.
Cook for 30 minutes in the oven and enjoy!