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1. Peel and chop the Carrot.
2. Chop the Cucumber and Celery.
3. Wash all the ingredients then add to a blender.
4. Add some water to help with blending then blitz for 30-60 seconds.
5. Serve straight away or keep cool in a flask to enjoy throughout the day.

Be sure to check out all my other low FODMAP recipes.

1. Take a blender and add all the ingredients.
2. Blitz whilst the fruit is still frozen until the mixture is nice and smooth.
3. Separate the mixture into freezer-proof containers.
4. Leave in the freezer for 1-2 hours to firm up then enjoy.

If frozen for longer, defrost for a short while until ready to eat. Check out my other high protein recipes.

1. Take a blender and add the Banana, frozen Raspberries and frozen Pineapple chunks.
2. Peel and chop the Carrot and add to the blender along with the Cranberry Juice, Water and Mint Leaves.
3. Place the lid on the blender and blitz until nice and smooth.
4. Serve straight away or keep cool in a flask to enjoy throughout the day.

Be sure to check out all my other low FODMAP recipes.

1. Peel the Onion and finely slice into half-moons. Take the Garlic Cloves and finely chop.
2. Heat some Oil in a large pan on the stove and fry the Onion and Garlic for 5 minutes.
3. Chop the Chicken into chunks, add to the pan and fry until white on the outside.
4. Add the Sugar and fry for a few minutes until the ingredients have just started to caramelise on the outside.
5. Now add the Fish Sauce, crumbled Creamed Coconut and Thai Green Curry Paste to the pan. Stir until the Creamed Coconut has melted in.
6. Dissolve the Stock Cube in half a mug of boiling water and add to the pan. Top the contents up with boiling water until the ingredients are covered.
7. Leave to simmer for 25 minutes with the lid off.
8. After 25 minutes stir in the Green Beans and simmer for a final 10 minutes.
9. When the Beans are cooked and the sauce is lovely and thick, serve straight away with rice, garnished with freshly chopped Coriander.

Love curry? Check out all my other curry recipes.

1. Heat some Oil in an oven dish on 180c/350f.
2. Chop the Aubergine, Courgette, Pepper and Broccoli then pour into the hot oven dish.
3. Stir the vegetables then roast for 20-30 minutes, until the veg has started to crisp up on the edges.
4. Meanwhile prepare the tomato sauce. Finely chop the Onion and Garlic and fry in a saucepan with some Oil for 5 minutes.
5. Stir in the Chopped Tomatoes, Oregano and Tomato Puree. Leave to simmer for 10 minutes until reduced down and thickened.
6. Take the vegetables from the oven and stir in the tomato sauce. Pour the mixture into a separate bowl.
7. Using the same oven dish, lay in 1/3 of the Pasta, ½ the vegetables, 1/3 Pasta, ½ White Sauce, ½ the vegetables, 1/3 Pasta and ½ the White Sauce.
8. Sprinkle over the grated Cheddar Cheese and bake in the oven for 25-35 minutes.
9. When golden on top and the cheese is bubbling, the lasagna is ready to serve, going great with salad.

For more meat-free inspiration, check out my other vegetarian recipes.

1. Fully defrost the Jumbo Prawns and Chicken in separate bowls.
2. Once defrosted, take the Chicken and cut into chunks (getting between 2-3 pieces from each fillet).
3. Take a dish and place in the Prawns and Chicken. Pour over the Curry Sauce.
4. Stir thoroughly to make sure everything’s coated in the sauce. Cover and leave in the fridge for at least 3 hours or overnight.
5. Chop the Pepper then fill 4 skewer sticks with the Chicken, Prawns and Pepper.
6. Grill over a medium to high heat on the BBQ, turning regularly.
7. When cooked through, sprinkle with freshly chopped Coriander then serve whilst still hot.

Check out my other BBQ recipes, perfect for summer.

1. Pre-heat the oven to 180c/350f.
2. Pour 110g of Butter and the Caster Sugar into a large mixing bowl. Thoroughly cream together using an electric hand whisk or food mixer.
3. Sieve the Self Raising Flour and 25g of Cocoa Powder into the bowl. Break in the Eggs then mix everything together until smooth.
4. Place 12 cupcake cases into a cake tin. Place an Oreo in the bottom of each then divide the cake mixture among the cupcake cases.
5. Bake in the oven for 15-20 minutes until risen and cooked in the middle.
6. Meanwhile, make the butter icing by placing 85g of Butter in a mixing bowl and quickly mix until light and pale.
7. Add the Icing Sugar and sieve in 45g of Cocoa Powder. Mix together, starting slowly. When the mixture turns thick, gradually add the Milk whilst continuing to mix. When combined, the butter icing is ready.
8. Once the cupcakes have cooled, decorate each cupcake with the butter icing then top each one off with half an Oreo.
9. Leave to cool in the fridge for a couple of hours then they’re ready to enjoy.

Love this recipe? Give my Nutella cupcakes a go.

1. Wash the Strawberries, slice the ends off and cut in half. Place the Strawberries in a large jug.
2. Wash the Cucumber and peel it lengthways into strips, then add to the jug as well.
3. Fill the jug with ice then pour in cold water to approx. 2/3 full.
4. Stir everything to start those flavours infusing then leave to chill in the fridge for at least 2 hours.
5. Serve the water straight from the fridge and enjoy.

For more refreshing drinks, try my peach iced tea recipe.

1. Place a saucepan over a medium heat on the hob then pour in the Milk, Vanilla Extract and spoon in the Nutella. Stir until the Nutella has melted.
2. Leave over the heat whilst stirring occasionally until the mixture begins to simmer.
3. Meanwhile, whisk together the Caster Sugar and 5 Egg Yolks until thick and pale.
4. When the Milk mixture is simmering, remove from the hob and slowly add to the Egg Yolk and Sugar whilst slowly whisking.
5. Pour the mixture into a clean saucepan over a low heat on the hob. Continuously stir for 10-15 minutes until the sauce has thickened up and sticks to the back of a wooden spoon. Do not heat too quickly otherwise the egg will scramble!
6. When thickened, transfer into a heatproof bowl and leave in the fridge to cool thoroughly.
7. Once cool, pour the mixture into the bowl of an ice cream maker. Choose the desired hardness setting for your gelato then start the machine.
8. 15 minutes before the gelato is ready, add the Hazelnuts.
9. Once the machine has finished, scrape the gelato from the bowl and paddle into a freezer proof container. Leave to set further in the freezer if required, then enjoy.

Love ice cream? Try something different - my Brown Bread Ice Cream Recipe.

1. Add the Protein Powder, Banana, Baking Powder, Egg and Milk into a blender. Blitz to form a smooth batter.
2. Heat a drizzle of Oil in a non-stick frying pan over a low-medium heat on the stove.
3. Slowly pour the batter into the pan for each individual pancake. Leave to cook (usually for 1 minute) until bubbles form on the surface of the pancake.
4. Flip the pancake and cook for a further minute then remove from the pan.
5. Repeat the process to use up all the batter. Stack the pancakes then top them off with the Summer Fruits. Enjoy!

For more healthy post workout recipes, try my turkey chilli con carne.