Recipes

Check out LIFE Fit’s Recipes posts & Blogs for amazing food that never leaves you feeling like you are on a traditional diet plan

Stuffed Mushroom with Rocket Salad

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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

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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

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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*

Butternut Squash and Chilli Soup

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This is a real winter warmer and is remarkably easy to prepare. If you enjoy your soup with fresh bread on the side, head over to our recipe for our wholemeal 5-ingredient bread rolls.

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Time to have fun

Cut the butternut squash in half and scoop out the seeds. 

Place the butternut squash on a baking sheet 

Drizzle a little olive oil over the butternut squash

Sprinkle the chilli flakes, cumin powder and chilli powder evenly over the butternut squash

Cover with kitchen foil and cook in a pre-heated oven, gas mark 6 for 30 minutes

Remove the butternut squash from the oven and leave to cool for 10 minutes

Scoop the squash from the skin and place directly into a blender

Crumble the Kallo vegetable stock into the blender and add the almond milk

Blend until smooth (add more of your chosen milk if you want a runnier soup)

If serving straight away, transfer the soup into a saucepan and simmer on a medium heat for 2 minutes

If making to use later, transfer the soup into an airtight container. Leave to cool completely before storing in a fridge. Use within three days of making

*Serve with a crusty wholemeal or gluten free bun*

Ingredients

  • Red Chilli Flakes 1tsp
  • Cumin Powder 1/2 tsp

  • Chilli Powder 1 dsp
  • Butternut Squash 1 large
  • Kallo Veg Stock Cube 1
  • Almond Milk 500ml

    Or any milk alternative of your choice

  • Olive Oil

    To drizzle a little olive oil over the butternut squash

Optional Extras

  • Wholemeal 5-Ingredient Bread Rolls

    You can find our recipe for wholemeal 4-ingredient bread rolls recipe is here. It also has gluten and wheat free options.

Egg and Ham Baked Muffins | Plant Based ‘Egg and Ham’ Baked Muffins

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These are amazing most times of the day, for a great breakfast, or as part of an easy lunch or evening meal and with our plant based alternative, they are great for everyone and fantastic for party food. 

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Time to have fun

Line a muffin tin with muffin cases.

Whisk the eggs or plant based alternative in a bowl and then add the yoghurt,  mixing until a creamy consistency is formed.

Cut the ham or plant based alternative in to strips and add the ham into the egg and yoghurt mix. Then add the chives and stir them into the mix.

Pour the mixture into the muffin cases, filling each one to the top.

Place in the middle of a pre-heated oven, gas mark 6 for 20 minutes or until the mix is set

Ingredients

  • Free Range Eggs 4

    For the plant based version, we use the Free and Easy Egg Replacer, mixed as per instructions on the package.

  • Quality Ham 2 slices

    For the plant based version, we use squeaky Bean Ham

  • Fage Total Greek Yoghurt 1 dsp

    For the plant based version, we use Alpro dairy free yogurt but you can use most plain dairy free alternatives.

  • Dried Chives 1 tsp

    Or you can use fresh if you have them.

Optional Extras

  • Mushrooms

    Mushrooms are just one of the great addition to this recipe you can try and its worth experimenting for yourself too and if you find something that works really well, let us know in the comments below.