Start your 14 day free trial!

March Recipes

Please login to your LB Pilates account to view this page.

We look forward to seeing you soon!

BREAKFAST

LUNCH

DINNER

SNACK

CHUNKY NUT BUTTER GRANOLA WITH DRIED FIGS & COCONUT FLAKES

Packed to the brim with nutrients, flavours and textures, it's always worth having a jar of this granola on ice. Although, trust me, the jar won't be full for long! This is my absolute favourite granola recipe - not too sweet and uses a whole variety of nuts, seeds, spices, dried fruits and almond butter. It's very forgiving so you have full creative licence to play around with what you have at home. Serve for breakfast with coconut yoghurt, berry chia jam or just dive straight into the jar for an afternoon snack.

Servings: 1 large jar  Time: 40 minutes

INGREDIENTS

Dry:
150g rolled oats
150g raw buckwheat groats
200g mixed nuts (almonds, cashews, walnuts, hazelnuts, pecans), roughly chopped
40g pumpkin seeds
40g sunflower seeds
3 tbsp sesame seeds
2 tbsp chia seeds
2 tbsp ground flax
1 tsp cinnamon
1 tsp ground ginger
pinch of salt

 

Wet:
5 tbsp coconut oil
60ml maple syrup or agave
3 tbsp almond butter (peanut works too!)
2 tbsp water Toppings:
5 dried figs, chopped
3 tbsp coconut flakes

Topping ideas:
coconut flakes,
pumpkin seeds, granola, cacao nibs


METHOD

1. Preheat oven to 160 C fan.
2. Combine all the dry ingredients in a large mixing bowl.
3. Gently melt the coconut oil in a saucepan. Remove from heat and stir in the maple syrup, nut butter, and water.
4. Pour this over the dry ingredients and, using your hands or a wooden spoon, mix thoroughly until everything is fully coated.
5. Spread mixture out evenly on a lined baking tray and press mixture down with the back of a spoon (this makes for slightly chunkier granola
6. Bake in the oven for 20-25 minutes until golden. Remove from oven and leave to cool before breaking up into chunks and adding your toppings. Store in an airtight jar.
7. Serve with live yoghurt and homemade chia berry compote, or enjoy as a snack straight from the jar.

HERBY PEA, SPINACH & CHILLI FRITTERS WITH TAHINI YOGHURT AND MAPLE BALSAMIC MUSHROOMS

A fresh, seasonal lunch, bursting with colour and a wonderful array of nutrients. Peas are probably one of the most underrated vegetables out there, rich in plant protein and fibre to keep you satisfied all afternoon. Keep a pack in the freezer and you'll always be sorted for a quick & easy lunch. As with most recipes, feel free to customise to your own taste. Crumbled feta would be a great addition to the fritters!

Servings: 2 people Time: 30 minutes

INGREDIENTS

Fritters:
100g peas, fresh or frozen (~1 cup) 4 eggs
2 handfuls spinach, roughly chopped 2 garlic cloves
2 tbsp mint leaves
2 tbsp dill
2 tbsp spelt flour (or plain)
1-2 tsp chilli flakes (optional, depending on spice tolerance!)
50g feta (optional)
salt & pepper
olive oil

Tahini yoghurt:
1 tbsp tahini
1 tbsp greek yogurt
1 tsp apple cider vinegar
1 tbsp cold water (or more if necessary)
squeeze lemon
crack of pepper

Maple & balsamic mushrooms:
1 tbsp olive oil / coconut oil
4 chestnut mushrooms, finely sliced
1 tsp maple syrup
1 tsp balsamic vinegar
salt & pepper

 


METHOD

1. In a bowl, pour boiling water over the peas, leave for 2 minutes, then drain. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Blend the eggs, half the peas, one handful of spinach, garlic and half the herbs to form a bright green mixture.
3.Pour this into a bowl and add in the remaining peas, spinach, herbs, flour, chilli flakes, salt and pepper. Combine everything thoroughly and season with salt and pepper.
4. Heat the mushrooms in a pan with a little olive oil, salt & pepper. Once they start turning soft, add the maple syrup and balsamic and cook for 5 more minutes until caramelised.
5. As the mushroom are cooking, start on the fritters. Heat a little olive oil in a frying pan and spoon on approx. 2 tbsp mixture per fritter. You can do this one at a time or two if you can fit! Cook each fritter for about 2-3 minutes on each side until slightly golden.
6.Finally, mix the yoghurt ingredients together, stirring continuously when adding the water, until smooth and creamy.
7. Top the fritters with the tahini yoghurt, mushrooms, extra dill/mint, and a scattering of pomegranate and sesame seeds.
8.Serve with a fresh rocket salad.

SPRING SALMON STUFFED WITH SPINACH, FETA, RED ONION & PINE NUTS

This simple yet powerful combination of flavours & textures will melt in the mouth and leave you feeling amazing. Just a bonus then that's its high in omega 3 and takes less than 30 mins to make. This recipe works with individual salmon fillets or you can try stuffing a whole salmon fillet if you're hosting. For any vegetarians/vegans, make the same filling and bake this in red pepper, aubergine or butternut squash (will require a little extra cooking time).

Servings: 4 Time: 25 minutes

INGREDIENTS

2 tsp olive or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp pine nuts
3 handfuls spinach
40g feta, crumbled
4 salmon fillets
drizzle olive oil
salt & pepper


METHOD

1. Preheat oven to 180 C fan.
2. Heat the oil in a frying pan over medium heat and gently sauté the onions and for a few minutes. Next, add the garlic and pine nuts and cook for a further ~3-4 minutes until the onions are translucent, being careful not to burn.
3. Add the spinach until wilted, then remove from the heat and stir through the feta. Finish with a good sprinkle of salt & pepper.
4. Using a sharp knife, make the pockets in the salmon by cutting down the middle of one side lengthways, ensuring you don’t pierce the flesh on the other side.
5. Lay each fillet out on a lined baking tray and generously spoon the filling into each salmon pocket.
6. Drizzle with a little olive oil and a crack of salt & pepper. Bake for ~12 minutes until the salmon is just cooked and flakes off.
7. Serve with a selection of spring greens, quinoa and a scattering of seeds.

FUDGY CACAO AND HEMP PROTEIN BITES

In the rising era of home workouts, it's more crucial than ever to have some nourishing, energy-boosting snacks to fuel your body & mind. These little power balls are packed with protein, healthy fats, fibre, and a whole bunch of vitamins & minerals. A special shout out to hemp seeds as a complete protein (containing all nine essential amino acids) to support you with that all-important muscle repair. Chia & flax seeds are optional but I tend to add them to just about anything to reap their health benefits. These bites are also a lovely gift for someone in need of a homemade boost.

Servings: 18- 20 bites Time: 30 minutes

INGREDIENTS

80g walnuts
80g almonds
1 tbsp pumpkin seeds
1 tbsp chia seeds
1 tbsp flax seed
3 tbsp hemp seeds
6 tbsp cacao powder
3 tbsp almond butter (or peanut)
200g pitted medjool dates, chopped (approx 8-9 dates)
1 tbsp coconut oil, melted
extra hemp seeds to coat


METHOD

1. Add the walnuts, almonds, pumpkin, chia & flax seeds to a food processor and pulse to form a fine crumb.
2. Next, add the hemp seeds and cacao powder and pulse a few times to fully combine but leaving the hemp seeds relatively intact.
3. Finally, add the dates, nut butter, and coconut oil. Pulse again until a sticky mixture has formed (give it a taste and add more cacao/nut butter if you fancy!)
4.Using your hands, gently roll approx. 1 tbsp of mixture into a ball (damp hands works best to prevent it from sticking). Roughly coat them in extra hemp seeds and spread them out on a baking tray/ plate that will fit in the freezer.
5. Pop them in the freezer to firm up for 30 minutes then move to the fridge where they can be stored in an airtight container for 1-2 weeks.