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April Recipes

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For many of us, opting for a savoury breakfast is a rarity, but in India, they pride themselves on delicious dosas, omelettes and sambas every morning. Omelettes, in particular, are such a simple and delicious way to include an array of fragrant spices into your diet. Packed with protein and antioxidants, this is a highly nutritious way to start the day and a great option for anyone following a ketogenic diet. Next time you habitually reach for the cereal box, why not think twice and give this a go...

Servings: 1  Time: 15 minutes


2 eggs
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground turmeric
sprinkle chilli flakes (optional)
salt & pepper
1/4 red onion, peeled & finely diced
2 cherry tomatoes, soft centre removed & finely chopped 1 tbsp coriander, chopped
olive oil, coconut oil, or butter

To serve:
squeeze lemon


1. Whisk the eggs in a bowl. Add the spices and a generous grind of salt and pepper and whisk again.
2. Chop the onion, cherry tomatoes and coriander and add these to the egg mixture. Combine thoroughly.
3. Melt a little oil or butter in a medium non-stick frying pan over medium heat and pour in the egg mixture.
4. Fully coat the base of the pan by swirling the eggs around, and let the mixture cook for about 20 seconds.
5. Then push the outside into the middle and tilt the pan again to allow it to fill back up with the runny egg.
6. Repeat a few times until the egg has just set.
7.  At this point, you can fold the omelette in half or slip it straight on to your plate in its original form. 
8. Serve straight away with spinach, seeds, a generous drizzle of extra virgin olive oil and a good crack of black pepper.


One of those timeless one-pot meals and a great way of dosing up on some anti-inflammatory, immune-supporting spices. The recipe is very forgiving so don't worry if you leave out a spice or two. Equally, you can replace green garbanzo beans with peas if you can't find these; both are excellent sources of plant-based protein and add in a little bit of crunch. I love a warming bowl of this at lunch, but it makes a great dinner too!

Servings: 6-8 people Time: 30 minutes + overnight


1 tbsp coconut oil
1 small red onion, diced 3 garlic cloves, sliced
1 thumb grated ginger 2 tsp garam masala
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric
1 tsp cinnamon
1-2 tsp chilli flakes
1 tsp of mustard seeds 3-4 curry leaves
250g red lentils
1 small cauliflower head, cut into bitesize chunks 8 cherry tomatoes, quartered

800ml vegetable stock (good quality eg Kallo)
100g spinach
50g green garbanzo beans, frozen (or peas)
3 tbsp cashew nuts, roasted squeeze of lemon, juice

To serve:
dollop greek yoghurt fresh coriander
toasted seeds
fresh chilli, sliced


1. Heat the coconut oil in a large heavy-bottomed pan, add the onion and cook on medium heat for 5-10 mins until they begin to soften.
2. Add the garlic, ginger, and all the spices and cook for a further 5 minutes, being careful not to burn them (add a little water if it’s getting dry).
3. Rinse the lentils then add them to the pan along with the cauliflower, cherry tomatoes and stock. Season with salt & pepper and simmer for 30+ minutes depending on how much time you have. Go longer for maximum flavour infusion, adding a little more water if it’s getting too thick. 
4. About 5 minutes before serving, stir through the spinach, and garbanzo beans until defrosted but still with a slight crunch. Add a squeeze of lemon and serve with your choice of toppings!


The combination of the ground almonds with the spices make for a wonderfully nutty aromatic curry. This recipe doesn't use any coconut milk, which I find can often mask the unique flavours of the spices, so it feels really rustic and authentic. If you're vegetarian/vegan, simply leave out the chicken and add another aubergine or courgette -you won't feel short-changed!

Servings: 4 Time: 1 hour


2 tsp ground turmeric
2 tsp garam masala
1-2 tsp dried chilli flakes
1 cinnamon stick
1 tsp cumin seeds
1 tsp ground coriander
5 cardamom pods, crushed and shells removed
1 tsp fenugreek seeds
1 tbsp curry leaves, crushed 5 garlic cloves, grated
1 inch ginger, grated
100g ground almonds
2 tbsp coconut oil
3 chicken breasts, sliced
1 aubergine, cubed

600ml vegetable stock
1 tin chopped tomatoes
200g cherry tomatoes
2 tbsp tomato purée
250g spinach, torn
salt and pepper

To serve:
brown rice
green beans
greek yoghurt
mango chutney
toasted flaked almonds
onion bhaji


1. Heat a heavy-bottomed pan and add all of the spices, ginger, garlic and ground almonds. Toast for 5 minutes on low-medium heat to draw out the aromas of the spices. At this point, there will be a gorgeous smell filling the kitchen!
2. Next, add the coconut oil, stir for 2 minutes until fully melted, then add the chicken strips and aubergine cubes and mix thoroughly through the almond spice mixture until completely coated.
3. Add the stock, tinned tomatoes, cherry tomatoes, and tomato purée. Season well with salt and pepper.
4. Cover and simmer for 30 minutes until the cherry tomatoes have broken down to form a thick sauce and the chicken is cooked through.
5. Fold the spinach through a few minutes before you’re ready to serve.
6. Serve with brown rice, green beans, mango chutney, a big dollop of yoghurt and a scattering of toasted almond flakes and coriander. You can also add a cheeky homemade onion bhaji (see separate recipe).


Onion bhajis are often seen as that naughty but nice addition to a weekend curry. Despite not being deep-fried, these oven-baked delights still have the crunch, flavour, and satisfaction of the traditional Indian delicacy and can be enjoyed guilt-free on any night of the week. As always, feel free to mix and match with your favourite spices at home. The chilli content in this recipe is fairly modest, so please up the ante if you can handle it!

Servings: 10 bites Time: 1 hour


2 tbsp coconut oil
2 large or 3 small white onions, peeled and sliced (0.5cm thick) 1 tsp ground cumin
1 inch ginger root, grated
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp chilli powder
1/2 tsp chilli flakes
1/2 garlic granules (optional) 120g chickpea or plain flour squeeze lemon juice
water (up to 50ml)
squeeze lemon juice

To serve:
mango chutney


1. Preheat oven to 180°C fan. Line a baking tray with parchment and lightly coat with oil.
2. Heat the coconut oil in a large frying pan and add the onions. Cook over a medium heat for 10 minutes, then add roughly half of the spices. Cook for another 5 minutes until onions are translucent and softened and the spices are fragrant,
3. Add onions to a large mixing bowl along with the remaining spices, flour, lemon juice, and a generous grind of salt and pepper.
4. Combine everything well with your hands and very slowly add water until a thick paste is formed (up to 50ml). If it gets too runny add more flour.
5. Spoon a tablespoon of the mixture on to the lined tray until all the mixture is used up.
6. Bake for 35-40 minutes, until the bhajis are nice and crisp. Remove from the oven, leave to firm up for a couple of minutes then loosen with a spatula. Enjoy alongside a curry, dahl or simple dunked in raita or mango chutney.