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Red Lentil Wraps

This is great as a go to for a lunch especially when cutting down on bread products.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Time to have fun

 Rinse 1 cup of the lentils under cold water, and then combine with 2 cups of water in a bowl or other container. Loosely cover and let stand, at room temperature, for around 6  to 12 hours.
when ready add the mixture to a blender or food processor and blend on a high speed until smooth , stopping the blender once or twice to scrape down the sides. The batter will hopefully  now be slightly fluffy and ready to cook. 

Heat a skillet over medium heat. Once warm, add 1/4 cup (60 mL) of batter to the centre of the pan.The batter will be thick, so tilting the pan as you would with a pancake is not sufficient for spreading the batter. Instead, use the back of a metal spoon  to spread the batter into a 6-inch (15 cm) circle.

Cook the wrap for about 1 to 1-1/2 minutes or until the surface appears dry. Try sliding a spatula underneath and once it glides easily under, go ahead and flip it over. Let the wrap cook for another minute or so, to brown the other side.

Then repeat and enjoy.

Ingredients

  • Red Lentils 1 cup
  • Water 1 1/2 cups

Lentil Pate

This is great for a go to for a lunch or a fantastic addition to any party buffet.

Prep Time: 15 min

Cook Time: 80 min

Total Time: 95 min

Time to have fun

Place the lentils into a pan of water over a medium heat

Add the onion, garlic and curry powder and simmer for 15-20 minutes

Drain and set aside to cool

Once cool, place the lentil mix into a blender add the egg or Easy Egg Replacer and mango chutney and blend, adding a little of the milk to combine

Transfer the lentil mix into a loaf tin, greased with olive oil

Cover with kitchen foil and cook in a pre-heated oven, gas mark 5 for 35-40 minutes or until firm to touch

Ingredients

  • Red Lentils 1 mug
  • Medium Curry Powder 1dstspn
  • Range Egg 1

    For Plant based option replace with Free and Easy Egg Replacer, as per manufacturers instructions

  • Lazy Garlic 1 tsp

    Dairy free Mozzarella or Tofu are great alternatives for a plant based option

  • Kallo Vegetable Stock Cube 1
  • Onion 1

    Chopped

  • Mango Chutney 1 tsp
  • Almond Milk 1 dstspn

    or milk alternative of your choice

Stuffed Mushroom with Rocket Salad

This works well at dinner parties as a starter, or as an accompaniment  to a main meal. 

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Time to have fun

Remove the centre of the mushroom and place the mushrooms onto a baking tray slice the ham and divide equally between the the mushrooms

Whisk the egg, or egg replacement and pour into the mushrooms

Sprinkle the egg mix with mozzarella cheese or plant based alternative.

Sprinkle the oregano over the cheese

Bake in a pre-heated oven, gas mark 6 for 20 minutes, or until egg is set

While the mushrooms are cooking, place the rocket into a bowl

Squeeze the lemon juice over the rocket and toss

*Serve the mushrooms on the rocket salad

*Two mushrooms per serving as a lunch, or one mushroom per serving as part of a main meal

Ingredients

  • Chestnut Mushrooms 2 large
  • Quality Ham 1 Slice

    Or use a plant based alternative

  • Range Egg 1

    For Plant based option replace with Free and Easy Egg Replacer, as per manufacturers instructions

  • Mozzarella Cheese Grated

    Dairy free Mozzarella or Tofu are great alternatives for a plant based option

  • Dried Oregano
  • Rocket Salad ½ bag
  • Lemon ½

Wholemeal Loaf or Buns | Gluten and Wheat Free Loaf or Buns

Making bread can be a fun and rewarding experience and not only creates a preservative free bread but also makes your house smell wonderful.

Prep Time: 15 min

Cook Time: 90 min

Total Time: 105 min

Time to have fun

In a large mixing bowl, mix the wholemeal bread flour with the sea salt and easy-bake yeast

In a separate bowl, mix the water with the extra virgin olive oil

Pour the water and oil mixture into the bowl with the flour and mix until a dough is formed

Knead the dough WITH OILED HANDS for 10 minutes

Shape the dough into a loaf or into buns and place onto a flat, oiled tray

Cover the dough and store in a warm place for one hour, or until the dough has doubled in size (an airing cupboard is ideal for this)

Cook in the middle of a pre-heated over, gas mark 6 for 30 minutes – you can check to make sure bread is cooked by tapping it with your knuckles. If the bread sounds hollow, it is cooked

Ingredients

  • Strong Wholemeal Bread Flour 500g

    Gluten and Wheat Free Option or replace with gluten and wheat free bread flour

  • Sea Salt 1tsp
  • Easy-Bake Yeast 1 sachet
  • Warm Water 300ml
  • Extra Virgin Olive Oil 2tbsp

Greek Salad

This makes an amazing lunch all on its own or a great edition to any evening meal. Served with a sweet potato or on the side with a pasta dish, this salad brings the Mediterranean to your plate.

Prep Time: 10 min

Cook Time: 0 min

Total Time: 10 min

Time to have fun

Chop the Feta cheese into cubes

Slice the cucumber into thin strips

Slice the baby tomatoes into halves

Slice the onion into small, thin strips

Combine all the above ingredients into a large

bowl

Add the olive oil, balsamic vinegar and oregano

Stir gently to coat all the ingredients

Ingredients

  • Arla Apetina Feta Cheese 200G

    or dairy free alternative

  • Baby Tomatoes 15
  • Cucumber 1 medium
  • Red Onion 1 medium
  • Balsamic Vinegar 1 tsp
  • Extra Virgin Olive Oil 2 tbsp
  • Oregano 2 tsp

Optional Extras

  • Crusty Wholemeal or Gluten Free Bun

    Serve with a crusty wholemeal or gluten free bun*