Cottage pie! Slimming world friendly!

This was how I made my slimming world friendly cottage pie yesterday! I thought I’d post the recipe for it. Just in case any of you want to have a go at making it!

450g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped

450g swede, peeled and roughly chopped

1 egg, beaten

3-4 tbsp vegetable stock

Low-calorie cooking spray

1 large onion, finely chopped

500g lean beef mince (5% fat or less)

400g can chopped tomatoes

250g passata

4 tsp Worcestershire sauce

1 tsp mustard powder

1 beef stock cube

3 carrots, peeled and cubed

1 tsp dried mixed herbs

200g green beans, trimmed

150g frozen peas

1.Boil the potatoes and swede for 15 minutes, or until tender.
2.Drain, return to the pan and add half the egg. Mash, adding enough stock to give a soft consistency, then season lightly. Keep warm until needed.
3.Meanwhile, spray a medium non-stick pan with low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occasionally.
4.Add the beef mince and increase the heat to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
5.Stir in the tomatoes, passata, Worcestershire sauce and mustard powder, then crumble in the stock cube. Add the carrots and herbs, season lightly and mix well. Cover and simmer for 30 minutes, stirring occasionally.
6.Preheat your grill to medium. Transfer the mince mixture to a medium pie dish. Spoon the mash on top, roughen up with a fork and brush with the remaining egg. Grill for 5 minutes, or until golden.
7.Simmer the green beans and peas for 3-4 minutes, then drain. Divide the pie between 4 plates and serve with the bean

Healthy recipe: Leanne’s meatball and veggie stirfry

Leannes Meatball and Veggie

Stir Fry

Serves 4


1 pound ground beef

2 tablespoons coconut flour

Sea salt and freshly ground black pepper to taste

1/2 teaspoon dried thyme

1/2 tablespoon coconut oil

1 cup sliced mushrooms

1 large stalk celery, chopped

2 cups cauliflower florets

1/2 cup full fat coconut milk

1/4 cup low sodium beef broth

2 cloves garlic, minced

1/4 cup chopped green onion

Prep time: 5 minutes

Cook time: 14 minutes

COOKING INSTRUCTIONS: In a large bowl, mix the first 4 ingredients (beef through thyme). Form

meat mixture into meatballs.

In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each

side for 2 minutes, until brown. To the meatballs, add the mushrooms, celery and cauliflower.

In a large bowl, mix the remaining ingredients (coconut cream through green onion). Pour sauce over

meatballs and simmer for 10 minutes, until meatballs are no longer pink in the center and vegetables

are tender. Serve warm.

SERVING SUGGESTION: Steamed green beans.


Healthy recipe. Dr. Mercolas ketchup

Dr Mercolas Ketchup


6 oz. organic tomato paste

¼ cup organic honey

1 tsp. fresh lemon juice (a squeeze)

¼ cup water (you can add more if you want it runnier)

¾ tsp. Himalayan salt

¼ tsp. onion powder

1/8 tsp. garlic powder


1. Whisk the ingredients together and add to a small saucepan over medium heat.

2. Reduce heat to a simmer and cook for 20 minutes, stirring often. Let cool.

3. Store in a glass container or jar. Remember that this ketchup doesnt contain preservatives so it wont keep as long. It will keep for up to two weeks in the fridge.


Healthy recipe. Leanne’s salmon cakes

Leannes Salmon Cakes

Serves 4


3 (6-oz.) cans pink salmon, drained and flaked

1 small red onion, peeled and finely chopped

1 red bell pepper, de-seeded, de-ribbed and finely chopped

2 eggs, beaten

1/4 cup finely chopped cilantro

2 teaspoons dried thyme

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/4 cup almond flour

1 tablespoon olive oil

2 teaspoons dried thyme

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/4 cup almond flour

1 tablespoon olive oil


Place all ingredients in a large bowl; using your very clean hands, blend thoroughly. Form into 4 burgers. Preheat indoor or outdoor grill to MEDIUM-HIGH. Grill salmon patties for 3 to 4 minutes per side.

SERVING SUGGESTION: Steamed green beans and a salad of mixed baby greens and sliced strawberries, tossed with Leannes Basic Vinaigrette.

healthy recipe. Leannes romaine chicken rap with strawberries

Leannes Romaine Chicken Wrap with Strawberries



· CUISINEClassic


· 1 tablespoon dried cranberries

· 1 tablespoon chopped celery

· 1 tablespoon low fat mayonnaise

· 1 tablespoon low fat plain yogurt

· 2 ounces cooked boneless skinless chicken breast meat, leftovers are good here

· 1 Romaine lettuce leaf

· 1 cup sliced strawberries


Combine 1 tablespoon each dried cranberries, chopped celery, low fat mayonnaise, low fat plain yogurt and 2 ounces cooked boneless skinless chicken breast meat. Pile into a Romaine lettuce leaf and enjoy with 1 cup sliced strawberries.


Recipe of the day. Grilled balsamic chicken cobb salad

Grilled balsamic chicken Cobb salad<?XML:NAMESPACE PREFIX = “O” />


2 boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped dill

2 teaspoons smoked paprika

1 tablespoon lemon zest and juice

Kosher salt and pepper

6 cups fresh greens, such as romaine

1 cup cherry tomatoes, halved if large

4 ounces gorgonzola cheese, crumbled

1 avocado, sliced

6 strips crispy bacon, crumbled

4 hardboiled eggs, sliced


1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh chopped basil

2 teaspoons Dijon mustard

Kosher salt and pepper

1 pinch crushed red pepper flakes


Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

BALSAMIC VINAIGRETTE: In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

A healthy salad recipe

Dr. Mercolas Crisp and Crunchy Green Salad Recipe


· 1 head butter lettuce

· 1 whole avocado, chopped into chunks

· 1 cup sunflower seed sprouts

· 1 medium tomato, chopped into small pieces

· 1 medium cucumber

· 1/4 cup toasted pine nuts

For the Dressing:

· 1/4 cup olive oil

· 1 cup balsamic vinegar

· 1 clove garlic, crushed

· 1 teaspoon Dijon mustard


1. Rip or cut the lettuce leaves and place them in a big bowl.

2. Cut remaining vegetables and place in the bowl with lettuce.

3. Toast pine nuts in an un-oiled skillet on medium heat for four to five minutes until lightly browned.

4. Whisk together the olive oil and vinegar, then add the crushed garlic. Pour over salad and serve immediately.