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June Recipes

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BREAKFAST

LUNCH

DINNER

SNACK

FETA, BLACK OLIVE & SUN-DRIED TOMATO BREAKFAST MUFFINS

Savoury egg muffins are such a nutritious way to start the day, packed with protein, healthy fats, vitamins, particularly vitamin D, and minerals like iron. The flavours from the feta, black olives and sun-dried tomatoes will transport you straight to a Greek taverna! Make a big batch to enjoy during the week or freeze to enjoy at a later date. This recipe works with regular or mini muffin tins - both a perfect grab and go breakfast or snack!

Servings: Approx 10 large muffins Time: 25 minutes

INGREDIENTS

Olive oil for greasing
6 eggs
50g feta, crumbled
1 cup black olives, halved
1 cup sun-dried tomatoes, sliced
fresh dill
dried oregano
Salt & pepper


METHOD

  1. Preheat the oven to 180C fan and grease a muffin tray with a little olive oil.
  2. In a large mixing bowl, whisk the eggs then add the feta, olives, sun-dried tomatoes, herbs, and a generous grind of salt and pepper. Stir until everything is evenly distributed.
  3. Spoon the mixture into each muffin tray hole until just full.
  4. Bake in the oven for approx. 15-20 minutes until they are golden and cooked through.

COLOURFUL MARINATED CHICKEN SOUVLAKI

This colourful twist on the traditional greek delicacy should be a staple at any summer BBQ. Marinating the chicken pieces overnight allows for all of the delicious flavours to infuse, and it is best when combined with lots of colourful veggies to increase fibre and phytonutrient content! Serve with homemade flatbread and fresh tzatziki.

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

INGREDIENTS

4 organic chicken breasts
2 tbsp olive oil
1 tbsp honey
1 tbsp wholegrain mustard
1 tsp ground turmeric
1 tsp dried oregano1
tsp sweet paprika
1/2 tsp ground cinnamon
1 tsp chilli flakes (optional)
4 garlic cloves, crushed
1 tbsp sesame seeds
salt & pepper

Skewer suggestions:
zucchini
red onion
bell peppers
aubergine
halloumi (not Greek, per se, but always a great addition!)


METHOD

  1. Cut the chicken breasts into generous bite-size pieces and add these to a large mixing bowl.
  2. Add all of the marinade ingredients to the bowl and, using your hands, combine everything thoroughly until the chicken pieces are fully coated.
  3. Cover and chill in the fridge overnight or for at least 3 hours.
  4. Prepare the skewers by adding chicken pieces, vegetables, and halloumi (if using), alternating as you go.
  5. Drizzle everything with a little olive oil and a final crack of black pepper then cook the skewers on a BBQ or under a grill until the chicken is golden and tender and the vegetables are cooked.

ORGANIC BEEF & PUY LENTIL MOUSSAKA WITH ALMOND BÉCHAMEL SAUCE

The depth of flavours and textures in this moussaka make it a dish worth serving at any dinner party. Combining beef & lentils is a great option if you're looking to increase your plant intake, offering a generous dose of iron, fibre and an array of micronutrients. Vegetarians can simply use 100% lentils - it tastes just as luxurious!

Servings: 6-8  Time: 1 1/2 hours

INGREDIENTS

Moussaka:
3 tbsp olive oil
2 aubergine
2 red onions, diced
3 garlic cloves, finely chopped
2 carrots, grated
500g organic beef mince
100ml red wine (optional)
200g puy lentils, cooked
1 tin chopped tomatoes
2 tbsp tomato purée
125ml organic stock (beef or veg)
1 1/4 tsp dried oregano
2 tsp paprika
1/4 tsp ground cinnamon
1 tbsp olive oil
salt & pepper

Béchamel Sauce:
30g butter
2 tbsp plain flour
500ml almond milk
1 tsp ground nutmeg
25g grated parmesan
Salt, to taste

Additional topping ideas: sourdough breadcrumbs chopped almonds


METHOD

  1. Preheat the oven to 180C fan.
  2. Prepare the aubergine by slicing lengthways into thin slices (~0.5cm), spreading out on a lined baking tray and drizzling with 1 tbsp olive oil and a sprinkle of salt & pepper. Bake for 15-20 minutes until cooked through and golden.
  3. Meanwhile, heat 2 tbsp olive oil in a large heavy-bottomed pan and add the onions, garlic and carrots. Sauté until soft and lightly browned, then add the beef, breaking up any chunks with a wooden spoon. Cook for ~5 minutes, stirring continuously until the mince starts to brown. Add the wine if using, turn up the heat and cook for another minute until it’s
  4. Add the lentils, tomatoes, stock, dried herbs and spices, salt and pepper, turn down to a low heat and cook for 15-20 minutes. For the béchamel, melt the butter in a saucepan. Add a pinch of flour, stir, then slowly add the remaining flour, stirring consistently to form a roux. Continue to stir for 1 minute as it bubbles and thickens.
  5. Take the pan off the heat and add the almond milk very slowly, whisking consistently to avoid any lumps. Once all the milk has been added, turn up the heat and bring to a boil. Keep stirring until the mixture has thickened (~4 minutes). Stir in the parmesan and nutmeg.
  6. Assemble the dish by spooning one third of the beef mixture into a baking dish followed by a layer of aubergine. Repeat twice more, finishing off with a layer of aubergine. Evenly pour over the béchamel sauce. Add any breadcrumbs or chopped almonds if using.
  7. Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

FRESH MINT AND CUCUMBER TZATZIKI WITH HOMEMADE FLATBREADS

Tzatziki is a classic Greek condiment that takes less than 5 minutes to prepare but can seriously transform a dish! It can be enjoyed at breakfast, lunch, dinner and as a delicious snack with these homemade flatbreads. Next time you're tempted to reach for the shop-bought pitta bread, give these flatbreads a go and I promise you won't be disappointed.

Servings: 4 Time: 40 minutes

INGREDIENTS

Tzatziki:
3 inch cucumber, grated and squeezed to removed excess moisture
2 tbsp fresh mint leaves, finely chopped 1 garlic clove, crushed
200g greek yoghurt (bioactive if possible) 1 tbsp extra virgin olive oil
1 tbsp lemon juice
black pepper

 

Flatbreads:
100g oats, ground into a flour
125g greek yoghurt
2 tsp dried oregano
1/2 tsp baking powder
1 tsp salt & pepper


METHOD

  1. To make the tzatziki, simply combine the grated cucumber, mint, garlic, yoghurt, olive oil, and lemon juice in a bowl. Finish with a generous grind of black pepper.
  2. For the flatbreads, mix the oats in a food processor or high-speed blender to form a flour. Add this to a mixing bowl along with the yoghurt, oregano, baking powder and salt and pepper.
  3. Combine everything well using your hands to form a ‘dough’ ball. Wrap this in cling film and chill in the fridge for at least half an hour.
  4. Sprinkle a little oat flour on a clean surface. Split the dough into four equal parts and roll out each to form flatbread about 0.5cm thick.
  5. Heat a little olive oil in a large non-stick frying pan and fry each flatbread for 2-3 minutes on each side until golden but not burnt.
  6. Enjoy flatbreads as a quick snack dipped into fresh tzatziki or as a tasty accompaniment to chicken souvlaki or moussaka.