Easy Healthy Steps

Garlicky (ground) Steak Mince with Pasta
Ingredients
160g wholewheat pasta
300g 5% beef mince
12g olive oil
2 cloves of garlic minced
1 red onion diced
80g spinach
8g honey
3 tbsp soy sauce
1 tsp smoked paprika
Sea salt and pepper
Instructions
Set a pan to a medium heat and boil your kettle, add water and a big pinch of salt to another saucepan and add your pasta.
Cook for 10 minutes.
Meanwhile, add beef, onion and garlic to the pan and cook through until the onion softens (4-6 minutes).
Add the honey, soy, paprika, plenty of black pepper and a little pasta water with the spinach and stir very well.
Cook for another 4-6 minutes until any water is reduced and the beef is fully cooked.
Drain the pasta and stir into the beef with the olive oil.
Serve whilst hot or reheat later.

Cheese Stuffed Mexican Meatballs with Coriander Salsa
Ingredients
500g 5% beef mince
1 tsp cinnamon
1 tsp cumin
100g mozzarella grated
100g cheddar grated
11g olive oil
1 onion finely chopped
2 garlic cloves finely chopped
2 tsp chipotle paste
400g tin of tomatoes
25g 70% dark chocolate
1 cup of coriander diced
1 limes juice
1/4 red onion finely chopped
1 green chilli deseeded and chopped
Instructions
In a bowl combine the cinnamon, beef, cumin and seasoning and combine.
Divide into 4 balls.
Combine the grated cheeses in one bowl and squeeze together to make 4 balls.
Press one of the beef balls into a flat circle and add 1 ball of cheese in the middle.
Gather the sides and enclose the cheese moulding it with your palms.
Repeat until all ingredients are used.
Heat the oven to 200C/400F/Gas Mark 6 and heat the olive oil in a frying pan cooking the onion with a pinch of salt for 10 minutes until soft.
Add the garlic and cook for 1 minute.
Add to a food processor with the tomatoes, chipotle, chocolate and plenty of salt and pepper.
Blitz until very smooth.
Pour this mixture into a deep roasting tray, adding the meatballs to the sauce not touching.
Bake for 45 minutes until the meatballs have browned and the sauce thickens.
Put the coriander, 1/4 onion, lime juice and green chilli in a bowl, season well and mix.
Serve the meatballs with the coriander salsa to spoon over.

Cheesecake Berry Pudding
Ingredients
250g ricotta
32g whey protein
150g punnet of raspberries
1 tsp lemon juice
1 tsp powdered sweetener
Instructions
Place the ricotta into a bowl with the protein powder and mix very well until combined.
Add the berries with a small amount of lemon juice and sweetener, stir to combine and serve.

Honey Baked Plums with Almond Butter
Ingredients
340g plums (around 4 large), halved, stone removed
70g honey
2 bay leaves
1/4 ground cinnamon
50g almond butter
150g plain Skyr
25g flaked almonds
Instructions
Preheat the oven to 200C/400F/Gas Mark 6.
In a deep roasting tray, combine plums, honey, bay and cinnamon.
Add 3 tbsp water and lay cut side up in the tray.
Cover with a lid or foil and bake for 15-20 minutes to soften.
Uncover and continue baking until plums are completely tender and the edges just start to darken (around 15-20 minutes).
Serve each plum in a dish with a heaped tsp of almond butter (12g), a heaped tbsp (around 35-40g) of Skyr yoghurt, finally dressing with a tbsp of flaked almonds.