Ingredients

• Low-cal cooking spray
• 1 Quorn sausage
• 2 large mushrooms
• 2 medium eggs
• 20ml low-fat milk
• Black pepper to season
• 3 cherry tomatoes
• 200g reduced-salt and sugar beans

Method

1. Place a non-stick frying pan over a medium heat and spray with low-cal cooking spray.
2. Once hot, add the sausage and mushrooms to the pan and cook for 14 minutes, turning frequently.
3. Meanwhile, crack the eggs into a bowl and add the milk, whisk together until well combined. Season with pepper.
4. When the sausage and mushrooms have 5 minutes left, add the tomatoes to the pan.
5. Place a small non-stick frying pan over a medium heat, and once hot add the eggs.
6. Cook the eggs for 3-4 minutes, stirring regularly, until they are no longer runny.
7. Meanwhile, put the beans in a microwaveable bowl, cover and warm through on high for 1 minute.
8. Serve everything piping hot and enjoy.

Ingredients

• 1 bagel thin, halved
• 30g extra light cream cheese

Method

1. Lightly toast the bagel to your liking.
2. Top with the cream cheese.

Ingredients

• 100g chicken breast
• 1 tsp smoked paprika
• Handful spinach
• ¼ yellow pepper, deseeded and sliced
• 1 heaped tbsp tinned kidney beans, drained
• 1 tbsp tinned sweetcorn, drained
• 4 cherry tomatoes, halved
• 50g avocado flesh, cut into chunks
• 1 slice red onion, finely sliced
• 60g ready to eat quinoa
• ½ fresh lime

Method

1. Place the chicken breast on a chopping board and bash with a rolling pin to thin it a little – aim for around 1-1.5cm thickness.
2. Season the chicken breast with the smoked paprika.
3. Heat a non-stick frying pan over a medium heat. Once hot, add the chicken breast.
4. Cook for 5-7 minutes on each side, until the chicken is cooked through (no longer pink inside).
5. Meanwhile, scatter the spinach into a bowl, then top with the pepper, kidney beans, sweetcorn, tomatoes, avocado and red onion.
6. Warm through the quinoa according to the packet instructions and add to the bowl.
7. Once the chicken is cooked, cut into thin slices and add to the bowl.
8. Squeeze over some fresh lime juice and serve.

Ingredients

• 80g rolled oats
• 125g smooth peanut butter
• 70g honey
• 40g chocolate protein powder
• 40g dark chocolate chips
• 30ml water

Method

1. Add all ingredients to a large mixing bowl and mix well to combine, forming a dough-like consistency. If the 'dough' seems a little dry, add an extra splash of water.
2. Using your hands or a small batter scoop, form the dough into small balls, roughly 1 inch in diameter.
3. Space the balls out evenly on a baking sheet or large plate lined with parchment and pop them into the fridge for one hour to set.
4. Tuck in straight away or store in an airtight container in the fridge for up to one week. They also freeze well – store in a sealed bag and defrost before eating.

Ingredients

• 2 tsp olive oil
• ½ medium onion, diced
• 1 garlic clove, crushed
• 150g lean beef mince
• 2 tsp tomato puree
• Salt and black pepper to season
• 200g tomato passata
• ½ tsp mixed dried herbs
• 4 cherry tomatoes, quartered
• Few sprigs fresh basil, chopped
• 150g courgette, sliced into ribbons or courgetti strips
• 15g grated low-fat cheddar

Method

1. Place a frying pan over a medium heat and drizzle in the olive oil.
2. Once hot, add the onion and garlic and cook for 3-4 minutes until the onion starts to soften.
3. Add the mince to a bowl and add half the onion and garlic from the pan, 1 tsp of tomato puree and season with salt and pepper.
4. Shape the mixture into golf ball sized rounds.
5. Add the meatballs to the pan and cook for 4-5 minutes, turning frequently.
6. Add the rest of the tomato puree to the pan and cook for 1 minute.
7. Pour in the passata and sprinkle in the dried herbs. Mix well and cook for 5 minutes.
8. Add the cherry tomatoes and fresh basil to the pan and cook for a further 5 minutes.
9. Meanwhile, soften the courgetti in a pan of boiling water for 2-3 minutes, drain and put in a bowl.
10. Top the courgetti with the turkey balls and sauce, and a sprinkling of cheese. Enjoy!