Nothing beats a warming bowl of soup on a cold winter’s day.  Try this homemade turkey broth recipe with your leftover turkey.

Here's a list of all the ingredients you're going to need to make turkey broth:
 

• 50g turkey mince (or leftover turkey from Christmas)
• 2.5cm piece fresh root ginger peeled and very finely chopped
• freshly milled black pepper
• 750mls hot chicken stock
• 50g leeks, finely sliced
• 50g frozen peas
• 2 tbsp wheat-free soy sauce
• 50g mushrooms, finely sliced
• 100g rice noodles, cooked
• 1 small bunch watercress, finely chopped
• dash lemon juice

 
Method:
 

1. Mix the turkey mince with the chopped ginger and season with black pepper. Roll into small balls the size of a large marble.
2. Meanwhile, place the hot stock, leeks and peas into a large saucepan, bring to the boil, and cook for 2 minutes. Drop in the turkey meatballs one by one and simmer for 3-4 minutes until the turkey is cooked through.
3. Add the soy sauce, mushrooms, noodles and watercress. Warm through and check the seasoning, add a dash of lemon juice to finish and serve.  Enjoy!

Serves 4
Ingredients:

• Coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 medium onion, finely chopped
• 2 celery sticks, cut into 1cm pieces
• 2 garlic cloves, finely chopped
• 1cm piece root ginger, peeled and finely grated
• 1 litre vegetable stock
• 300g carrots, peeled and cut into chunks
• 200g turnips, peeled and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 150g frozen peas
• Salt and freshly ground black pepper
• A small handful of fresh coriander leaves, roughly chopped.

 
Method:

1. Place a heavy bottomed pan with some coconut oil over a medium-high heat.
2. When hot add the cumin, coriander, onion, celery, garlic, ginger and stir fry for 2-3 minutes.
3. Add the stock, carrots, turnip, red pepper and bring to the boil.
4. Reduce the heat to medium-low, cover and simmer for 20 minutes, or until the veg is tender.
5. Add the peas and simmer for 3-4 minutes.
6. Season well then remove from the heat.
7. Stir in the fresh coriander and serve in warm bowls. Enjoy! 😋

Serves 4
Ingredients:

• 3 tbsp coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely sliced
• 1 1/2 tbsp coriander seeds, roughly ground
• 2 sweet potato, peeled and chopped 1cm cubes
• 1kg cauliflower, leaves discarded washed and sliced approx 1cm thick
• 750ml vegetable stock
• 1 handful fresh coriander, chopped
• 1 tsp chili flakes

 
Method:

1. Heat a large saucepan over a moderate heat, add the oil, onions, garlic, coriander seeds and fry for 10-15 minutes stirring occasionally until golden brown.
2. Add the cauliflower and half the stock then cover and simmer for 20-30 minutes. When the cauliflower and sweet potato are soft add the rest of the stock and continue to simmer for 10 minutes.
3. Using a stick blender or food processor blend the soup to your desired consistency, season and serve or chill and store.

I'd love to hear whether you enjoyed these recipes! Leave a comment below. 

This stir-fry recipe with cauliflower rice makes the perfect quick and easy midweek meal.  Give it a try! 

Serves 4
Prep time is 10 minutes
Cooking time is 30 minutes
 
Ingredients:

• 500g of ground beef
• 1 cup of onion diced
• 1 cup peppers, dices
• 1 cup steamed broccoli, dices
• garlic cloves crushed
• eggs
• 1 cauliflower
• 1 tbsp coconut oil
• 2 tbsp Worcestershire sauce

 
Method:

1. Heat coconut oil in a large saucepan over a medium/high heat. Add the beef and cook till brown

1. Add the vegetables and sauté for about 5 minutes, then add the Worcestershire sauce.
2. In a separate pan, cook the cauliflower rice
3. Serve hot.​

Ingredients: 

• ½ Cauliflower Grated or use a blender.
• 1tbsp Grass Fed Butter
• 1/2 Cup frozen peas
• Pinch salt
• 1 Egg

Method: 

• In a non-stick frying pan add the grated cauliflower with the butter
• Stir together for 2 minutes
• Add the egg, peas and salt

​
Fry the mixture until slightly golden for about 8-10 mins.  Serve with stir-fry and enjoy!  

Only a handful of ingredients produce this delicious soup - a tasty winner! Treat yourself to this hearty winter warmer - low cost & less hassle.

Serves 2
 



Ingredients:

• 1 Butternut Squash, peeled and diced
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, chopped
• small bunch of coriander, chopped
• 1/2 tsp of cumin seeds
• 1 1/2 pints of vegetable stock
• Coconut Oil

 
Method:

1. Fry the onion, garlic, coriander leaves and chilli in coconut oil for 30 seconds to release the flavour, add the diced butternut squash and onion for 2 minutes so they are covered in the spice mixture.
2. Cover the mixture with stock and simmer for 30 minutes. Let the soup cool and then blend in batches until smooth.
3. Season with salt and pepper to taste.  Enjoy! 

 

Serves 4
Ingredients:

• 1 red onion-chopped
• 2 tbsp curry powder
• 1 tsp cinnamon
• 2-3 cloves of garlic-chopped
• 1 inch of fresh ginger finely chopped
• 1 green chilli chopped
• 3 skinless chicken fillets-cubed
• 400ml boiling water
• Bag of fresh spinach
• Fresh coriander
• 2-3 tsp coconut milk
• King prawns

Method:

1. Melt the coconut oil in a pan, add the onion, garlic, ginger and chilli and stir fry for 2-3 minutes

1. Add the curry powder and cinnamon then stir-fry for a further minute.
2. Add the chicken pieces, water and spinach, cover it and cook for 15-20 minutes
3. Add prawns 5 minutes before the end of cooking if using.
4. Season well and remove from heat.
5. Stir in the coconut milk and garnish with chopped coriander.
6. Serve and enjoy! 😋

This quick and easy lamb burger recipe makes for a great alternative to beef and works really well with sweet potato chips or parsnips chips.  Perfect for the summer weather and BBQ season! 

Ingredients:

• 500g Minced Lamb
• Zest of 1 lemon
• 2tsp crushed coriander seeds
• 1 clove garlic crushed
• 1 small onion finely chopped or grated
• 1 Handful fresh mint finely chopped.

Method:

1. Turn on the grill
2. Mix all the ingredients together and form into thick burgers
3. Grill each side 8mins or so
4. Serve with big salad, tomato salsa and sweet potato chips or swap for parsnip chips.

Serves 2
Prep time 15 minutes
Cooking time 30 minutes

• 1 tsp coconut oil
• 3 cloves of garlic – roughly chopped
• 3 medium stalks celery – roughly chopped
• 1 medium onion – roughly chopped
• 300g skinless chicken breast
• 2 small sweet potatoes – cubed
• 2 medium carrots – cubes
• 1 medium courgette – cubes
• 4 cups chicken stock
• 1 medium red chilli – finely sliced
• 3 tbsp fresh coriander
• Freshly ground black pepper

 
Method:
 

1. In a large saucepan heat coconut oil over a medium to high heat sweat the garlic, onion and celery until onion is soft and clear
2. Remove saucepan from heat and suing either a hand blender or regular blender pulse the cooked onion mixture until smooth. Scrape mixture into a bowl and set aside
3. Place the same sauce pan back on element and add the stock and chicken breast. Bring to the boil and cook for 10 minutes
4. Add the sweet potato and carrots, reducing the heat to a simmer and cook for 5 minutes
5. Add the courgette, chilli and half the fresh coriander and cook for a further 5 minutes
6. Stir in the blended onion mixture and season with black pepper
7. Reheat, serve and top with the remaining fresh coriander

Makes 10 slices/muffins
What you'll need:

50g bramley apple, cored, peeled
and sliced
5 medium sized eggs
1 egg white
30g pitted dark cherries, halved
80g coconut flour
65g pure maple syrup
11/2 tsps stevia (or natural
sweetener of your choice)
70g ground almonds
1 tsp of vanilla extract
1/2 tsp bicarbonate of soda

Method:

1. Preheat oven to 180˚C/350˚F.
2. Line the base of a medium sized loaf tin with baking paper.
3. Bring a small saucepan of water to the boil. Add the apple and simmer gently for around 4 minutes, until soft. Remove from heat and drain through a fine sieve. Stir gently to remove excess water. Transfer apple to a bowl and leave to cool.
4. Beat the eggs and egg whites with a whisk for 30 seconds.
5. Add all of the remaining ingredients and mix well. Pour the mixture into the loaf tin and bake for 40-50 minutes, until golden brown.
6. Leave to cool for 5 minutes, then remove from the tin and transfer to a wire rack to cool.​

Once cooled, store in an airtight container at room temperature for up to 3 days.

PER SLICE:
132 Calories
12g Carbs
7g Protein
7g Fat

Serves 5
​What you'll need:

​2 tsps organic butter or
coconut oil
2 white onions, chopped
8 green finger chillis, sliced
1 scotch bonnet, sliced
6 cloves garlic, finely chopped
30g fresh ginger, finely chopped
600g diced beef
2 tsps garam masala
2 tsps turmeric
1 tsp fenugreek seeds
5 cardamom pods
2 tsps chilli powder
1 tsp sea salt flakes
1 tsp ground black pepper
1/2 pint fresh chicken stock (or
use one organic stock cube)
200g tinned chopped tomatoes

Method:

1. Melt the butter or oil in a large saucepan. Add the onions and sauté gently for 5 minutes, stirring occasionally.
2. Add the green chillis, scotch bonnet, ginger and garlic, stir and cook for 2 minutes.
3. Add the beef, spices, salt and pepper, and stir well to coat the beef.
4. Add the tomatoes and stir well. Cook for 1-2 minutes. Add the stock, bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours (or until beef is tender), stirring every 30 minutes.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same
day.

Serving suggestion:

Serve with steamed rice or cauliflower rice if you’re watching your carbs and some leafy
green vegetables.

PER SERVING:
​
291 Calories
13g Carbs
35g Protein
11g Fat