Each Friday we will be publishing a recipe for you to try over the weekend.
Meatloaf – Serves 4
Meatloaf is an American favourite and is great served hot with plenty of green beans and mash potato or cold with salad.
Ingredients
500 grams lean mince beef
½ cup organic porridge oats
1 large free range egg
2 cups frozen mixed vegetables
1 beef stock cube
4 tablespoons BBQ sauce
½ cup boiling water
Directions
Place everything except the BBQ sauce in a large bowl and stir until all the ingredients are thoroughly mixed. Spoon the mixture into a well-greased deep-sided baking tray – around 9 inches by 5 inches or similar.
Press the fixture down with the back of a spatula and then spread the BBQ sauce over the top. Place in a preheated oven set to 175 degrees centigrade for 45 to 50 minutes until the top of the dish turns brown.
Nutritional Values per Serving
Calories 407, Protein 29 grams, Carbohydrate 13 grams, Fibre 4 grams, Fat 25 grams
High Protein Cheesecake – serves 2
While not especially weight-loss friendly, this lovely dessert makes a great treat and is far better for you than most shop-bought cheesecakes. And it’s gluten free!
Ingredients
For the base
¼ cup of dates – pitted
¼ cup of pecans – shelled
2 tablespoons melted coconut oil
For the topping
200 grams low fat soft cheese
2 scoops vanilla whey protein powder
50 grams white chocolate
2 gelatine leaves
½ teaspoon vanilla essence
2 tablespoon agave or fructose syrup
1 tablespoon of chopped cranberries
Directions
Put the dates, pecans and coconut oil in a food processor and blend into a rough paste. Spoon the mixture into two individual ramekins and then pop them in the fridge for an hour.
Meanwhile, melt the white chocolate by placing it in a bowl over a pan of hot water. Once melted, add the gelatine leaves and stir until they are completely dissolved. Slowly add the rest of the ingredients, stirring all the time. If the mixture becomes too thick, add a few teaspoons of coconut milk. Continue stirring until you are left with a smooth and lump-free mixture.
Pour the mixture into the ramekins over the pecan and date bases and then sprinkle with the cranberries. Return the pots to the fridge and chill for two to four hours.
Nutritional Values per Serving
Calories 742, Protein 43 grams, Carbohydrate 73 grams, Fibre 6 grams, Fat 31 grams