Recipes for #eatwhatyouwantday

We have a mixture of healthy and unhealthy and just damn right gorgeous recipes here (sorry if gorgeous as a food description offends anyone!)... we highly recommend the Lamb Kleftiko, I've personally tried and tested this numerous times! 

Keto Fat Bomb Recipe *Fit Foodie finds


Serving Size: 1 cup Calories: 157 Sugar: 5 Fat: 13 Carbohydrates: 8 Fibre: 1 Protein: 4


Bottom Layer (chocolate)

1/3 cup all-natural peanut butter, creamy*

2.5 tablespoons melted coconut oil

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

20 drops liquid stevia (1/8 teaspoon)

Top Layer (peanut butter)

1/3 cup all natural peanut butter, creamy

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

20 drops liquid stevia (1/8 teaspoon)

Himalayan sea salt


Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.

In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.

In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.

Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.

Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.

Finally, sprinkle each cup with some Himalayan sea salt.

Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!

Store healthy peanut butter cups in the freezer to enjoy for later.


Lemon Drizzle cake *BBC Good Food recipes


225g unsalted butter, softened

225g caster sugar

4 eggs

225g self-raising flour

1 lemon, zested

For the drizzle topping

1½ lemons, juiced

85g caster sugar



Heat the oven to 180C/160C fan/gas 4.


Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.


Sift in the self-raising flour, then add the lemon zest and mix until well combined.


Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.


Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.


While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.


Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.


Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


Chicken & chorizo jambalaya *BBC Good Food recipes


1 tbsp olive oil

2 chicken breasts, chopped

1 onion, diced

1 red pepper, thinly sliced

2 garlic cloves, crushed

75g chorizo, sliced

1 tbsp Cajun seasoning

250g long grain rice

400g can plum tomato

350ml chicken stock



Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.


Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.


Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.


Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.


Lamb Kleftiko *BBC Good Food recipes


6 garlic cloves

3 tbsp roughly chopped oregano

1 tbsp roughly chopped rosemary

zest 1 lemon and juice of 2

½ tsp ground cinnamon

3 tbsp olive oil

2kg leg of lamb

1kg Desiree potato, halved or quartered

5 bay leaves

For the mint yogurt

250g Greek yogurt

juice ½ lemon

1 tbsp olive oil

handful mint, shredded

For the Greek-style salad

1 ½ tsp red wine vinegar

1 ½ tbsp extra-virgin olive oil

100g baby spinach

small bunch parsley, roughly chopped

½ red onion, finely sliced

175g cherry tomatoes, halved

½ cucumber, halved lengthways, deseeded and sliced

75g black Kalamata olives, stoned and quartered



Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.


Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.


The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.


Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.


Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.


Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.


Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.


Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Classic homemade burger recipe *Tesco

The classic burger is an all time BBQ favourite! This super-easy homemade beef burger recipe gives you delicious patties, packed with onions and herbs for extra flavour, that are perfect for topping with cheese, lettuce, and tomato, and sandwiching between floury buns. See method

Serves 4

20 mins to prepare and 17 mins to cook

472 calories / serving


½ tbsp olive oil

1 onion, peeled and finely chopped

1 x 500g pack British Beef Steak Mince 15% fat

1 tsp mixed dried herbs

1 egg, beaten

4 slices mature Cheddar (optional)

4 white rolls

few round lettuce leaves, torn

1 beef tomato, sliced

ketchup, to serve (optional)


Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.

In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well. Using your hands, shape into 4 patties.

Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).

Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices. Serve with ketchup, if you like.


Rachael Worrall

Marketing Director love2move

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