Giant Saag Aloo Samosas

Vegan

Refined Sugar-Free

Two things I love when I go to an Indian restaurant or order a takeaway – Saag Aloo and samosas. Yes, they are normally served separately, but… I just had an inkling that it would taste even better putting the two together and making Saag Aloo filled samosas! These giant samosas are healthy but filling and satisfying – serve them with a curry to dip them in and you will not regret it!

Recipe on page 2.

Sesame Seed Salmon With Teriyaki Rice Noodles

Pescatarian

Gluten-Free

Refined Sugar-Free

I’ve been loving noodles lately – they’re so easy to cook and there are so many combinations of flavours to chop and change between! This dish is balanced and nutritious and is also super tasty. I decided to make a sweet teriyaki sauce for the noodles and cook the salmon with sesame seeds to add some different textures and flavours! I love to cook my salmon in the oven as it always comes out perfect and never dry – it also requires no oil like frying would need! Put in whatever veggies you like but I stuck with my favourites; broccoli and asparagus!

Recipe on page 2.

Spinach, Feta & Sun-Dried Tomato Filo Cups

Vegetarian

Refined Sugar-Free

Probably the easiest but tastiest snack I’ve made so far! They’re only 80 calories per cup and make a great on-the-go snack! I love this combo of spinach, sun-dried tomatoes and feta, it all just goes together so well and tastes delicious! As a plus, spinach is an amazing leafy veg which is full of vitamins so I’ve decided to include that in these healthy filo cups.

Recipe on page 2.

Chicken & Prawn Paella

Gluten-Free

Refined Sugar-Free

Without traveling being possible at the moment, I have been having extra cravings of cuisines all over the world – I just feel like I’m missing out on so much good food. One holiday I might miss out on this year is Spain, which I was very much looking forward to the tapas and other food out there! So me being me and not waiting, I made this paella which happened to be both easy to make and healthy!

Recipe on page 2.