Healthy Eating

Healthy Recipes

On this page, I will be posting healthy recipes and ideas for snacks, breakfasts etc,  which can form part of an overall healthy lifestyle.

The recipes are based on my detox eating plan. The idea of my detox eating plan is to give your body enough time for a total body cleanse. It eliminates sugars, dairy, wheat, gluten, white flour products, alcohol and caffeine so that your body can start to work with nature and not against it.

You will literally kick-start health improvements and gain the best results in your initial weight loss quest.

By implementing my detox eating plan and recipes, these are the benefits you can expect:

  • Reduced body weight and body fat
  • More energy and clarity of mind
  • Increased colon function improving the digestion and elimination processes
  • Reduced health risks associated with diabetes and obesity
  • Reduced stress and anxiety
  • Improved muscle tone and strength in your joints, tendons and ligaments.

Banana Honey Yogurt Ice Cream
Serves 4-6

4 ripe bananasBanana Honey Yogurt Ice Cream-1 1 tbsp lemon juice
2 tbsp clear organic raw honey
250g coconut milk yogurt
½ tsp ground cinnamon
Flaked almonds and sliced banana, to serve


  1. Place the bananas, lemon juice, honey and yogurt into a blender or food processor. Process until smooth and creamy.
  2. Pour the mixture into a freezer container and freeze until almost solid.
  3. Spoon back into the blender or food processor and process until smooth.
  4. Return to the freezer and set until firm.
  5. Allow to soften at room temperature for 15 minutes and then serve in scoops with flaked almonds and sliced banana.


Yogurt Parfait
Serves 1


1 cup strawberries, slicedYogurt Parfait½ cup blueberries
225g coconut milk yogurt
5 mint leaves, finely chopped
2 tsp agave nectar
¼ cup organic gluten-free granola


  1. Combine the strawberries, blueberries, agave nectar and mint in a bowl and leave for 3 to 4 minutes.
  2. Spoon half of the yogurt into a glass, top with half of the fruit and granola, then repeat with the remaining yogurt, fruit, and granola.
  3. Pour any accumulated juice from the fruit over the top.


Carrot and Coriander Soup (Homemade)
Serves 2


1 onion, choppedCarrot and Coriander Soup
2 cloves garlic, chopped
4 carrots, chopped
1 tsp ground coriander
1 tsp ground cumin
Bunch fresh coriander
1 tbsp olive oil
1 1/2 litres boiling water


  1. In a large pan, heat the oil then sweat off the onion and garlic until translucent.
  2. Add the chopped carrots and spices and saute for 3-4 minutes.
  3. Add the boiling water and cook until soft.
  4. Wilt the fresh coriander on top.
  5. Pour into a blender and blitz.


Orange Chicken With Cauliflower Rice Served With Sauteed Sugar Snap Peas And Roasted Sweet Potato
Serves 2


For the chicken:

1lb of chicken thighs (boneless & skinless) dicedOrange Chicken with Cauliflower Rice served with sauteed sugar snap peas and roasted sweet potato
3 tbsp olive oil (or coconut oil)
Juice of 2 oranges
Zest of 1 orange
1 tsp fresh ginger (finely chopped)
2 tbsp soy sauce
1 tsp chilli garlic sauce
2 spring onions (finely chopped)

For the rice:

1 cauliflower
1 onion (finely chopped)
2 cloves of garlic
1 tbsp olive oil

For the side dish:

200g sugar snap peas
1 large sweet potato (cut into wedges)


  1. In a saucepan, add the orange juice, orange zest, ginger, soy sauce, chilli garlic sauce and set over a medium heat to reduce.
  2. While that is reducing, fry the chicken in the olive oil on a medium heat until browned.
  3. Once browned, pour the sauce over the chicken and stir. Dress with the spring onions.
  4. While the chicken is cooking, prepare the rice. Fry the onion and garlic in the olive oil until it is translucent.
  5. Either grate or blitz (in a food processor) the cauliflower. When the onions and garlic are cooked, add the cauliflower and cook until soft.
  6. Meanwhile, sauté the sugar snap peas and roast the sweet potato in the oven for 20 minutes at 200°C; 400°F, Gas Mark 6.


Pork Loin In A Pear, Honey And Ginger Glaze With Roasted Mediterranean Vegetables
Serves 2


For the pork:

4 pork loinsPork loin in a pear, honey and ginger glaze with roasted Mediterranean vegetables
2 pears (or a tin of pears)
1 tbsp honey
Fresh ginger (cut into small pieces)

For the vegetables:

1 aubergine
1 onion
1 red pepper
1 yellow pepper
4 garlic cloves
1 courgette
1 beef tomato
2 tbsp olive oil
Mixed herbs


  1. Prepare the vegetables by chopping into chunks.
  2. Extract the pear juice using a juicer (if you don’t have a juicer, buy tinned pears and use the juice from the tin).
  3. Place the pork loins into a casserole dish and pour over the pear juice. Glaze with the honey and sprinkle the ginger over the top.
  4. Then, place all of the vegetables into another casserole dish and sprinkle with the olive oil and mixed herbs.
  5. Cook both dishes in the oven for 20 minutes at 200°C; 400°F, Gas Mark 6.

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