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

Chocolate and Banana Overnight Oats

All, Recipes

This is to be prepared the night before, for a ready to grab breakfast the following morning

Prep Time: 2 min

Cook Time: 

Total Time: 

Time to have fun

Pour the oats into a cereal bowl

Pour the almond milk over the oats to just above the oat level and mix

Add the chocolate powder and the cinnamon and stir well

Arrange the banana slices over the top

Cover with kitchen foil or a lid and place in the fridge overnight

Before eating, stir the bananas into the oats and top with additional banana slices of desired

 

Ingredients

  • Jumbo Porridge Oats 40g

    Gluten free optional

  • 1 Banana Medium

    Sliced

  • Almond Milk 300ml

    Or any milk alternative of your choice,

  • Cinnamon 1 tsp
  • Chocolate Powder 1 dsp

    You can swap out the chocolate powder for chocolate Protein powder, unless you are making these for children under 16 years old, in which case DO NOT use protein powder

Optional Extras

  • Raw Cacao Nibs

    A sprinkling of raw cacao nibs are a welcome addition to this breakfast when you want a more indulgent breakfast meal.

Roasted Butternut Squash and Chickpea Curry

All, LIFE Fit Recipes, Nutrition, Recipes

Full of flavour and packed with nutrients, this curry is so easy to cook, it is a not only perfect for a mid-week meal, it serves well at dinner parties too.

Prep Time: 15 min

Cook Time: 60 min

Total Time: 70 min

Time to have fun

To prepare the butternut squash, cut off both ends and then peel off the skin.

Cut in half length ways  and scrape out the seeds with a spoon.

Cut the squash into cubes about 1 cm square. 

Place on a large baking sheet with a drizzle of oil, salt and pepper.

Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges.

Whilst the squash is roasting heat a large nonstick pan (you can add the coconut oil if preferred to prevent sticking).

Add the onions to the pan and heat on a medium heat for 2 minutes.

Add the garlic and ginger.

Continue to heat for 2 minutes then add the curry powder, grand masala, cumin, tumeric and chilli Powder.

Mix well, adding a little water to the pan to prevent the ingredients from drying and burning.

Add the tin of chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and leave for around 10 minutes.

Add the drained chickpeas and simmer for 10 minutes, stirring occasionally.

Continue to simmer until the sauce is thick and creamy.

Add the roasted butternut squash and mix gently.

Serve over basmati rice.

To serve, we often add either thinly sliced pan fried red onion or steamed baby stem broccoli for that extra colour and crunch. 

Ingredients

  • Coconut Oil 1 teaspoon

    This is only to stop your food sticking to the pan, so a nonstick pan would be fine or even a splash of warm water can work just as well.

  • White Onion 1 Medium

    How large or small you cut it is up to you. We like it big and chunky.

  • Garlic 1 to 3 cloves

    Finely chopped. The amount is up to you and your personal taste.

  • Ginger 1cm cube

    Grated or finely chopped

  • Curry Powder 1.5 teaspoons

    Or more or less its your choice.

  • Grand Masala 1 teaspoon
  • Cumin 1/2 teaspoon

    For a more authentic feel you can you use seeds instead of or as well.

  • Turmeric 1/2 teaspoon

    Ground

  • Chilli Powder A pinch

    Or more or less its your choice how hot you would like it.

  • Chopped Tomatoes 1 can

    Or equivalent amount fresh if you like.

  • Coconut Milk 1 can

    Or equivalent sized carton

  • Vegtable Stock 1 cube
  • Chickpeas 1 Can

    Or equivalent amount soaked

  • Salt and Pepper To taste

    There is no specific requirement for salt and pepper apart from to change the flavour to suit.

Optional Extras

  • Red Onion 1/2

    Thinly chopped into slices and fried for a crispy garnish.

  • Baby Stem Broccoli

    Steam 3-4 stems of broccoli per person to serve on top of the curry.