Fitometrics recipes from Sophie Morris

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    Fitometrics recipes from Sophie Morris

    In the April issue of Easy Food (on sale now!), celebrity guest editor Sophie Morris shares some of her favourite recipes for easy, family-friendly home cooking. However,  Sophie’s a woman of many talents and her most recent venture is FitoMetrics, building tailored fitness programmes for clients and creating light, healthy recipes. Sophie was kind enough to share two of her fitness-inspired recipes with us and they look delicious. Enjoy!

     

     

    Bacon and kale zucchini pasta
    Serves 1

    1½ tbsp olive oil

    1 handful cherry tomatoes

    Sea salt

    Black pepper

    2 slices of bacon, sliced

    1 garlic clove, crushed

    1 pinch of dried chilli flakes

    1 large bunch of kale, stems removed, chopped

    1 zucchini/courgette, spiralised into “pasta”

     


    1. Heat one tablespoon of the olive oil in a large frying pan over a medium-high heat.
    2. When hot, add the bacon slices and cook for about 5-10 minutes until the bacon is to your preferred crispiness. Using a slotted spoon, set the bacon aside on a paper-towel lined plate when done.
    3. Pour out half of the bacon fat in the pan and keep the rest in the pan. Add the cherry tomatoes and cook for a few minutes to soften.
    4. Add the garlic, cook for one minute and then add the chilli flakes and chopped kale. Cook the kale until wilted.
    5. Add in the zucchini “pasta” and return the bacon to the pan. Stir frequently for about 2-3 minutes or until the zucchini has softened and is coated with everything. Drizzle with about half a tablespoon of olive oil and season with sea salt and freshly ground black pepper to taste.
    6. Tip the pasta into a bowl and tuck in!

     

    Kcal: 333 kcal
    Sugars (g): 6g
    Carbs: 13g
    Fat: 20g
    Saturated fat (g): 4g
    Proteins: 10g
    baconkalecourgetti

     

     

     

    Asian cauliflower fried rice
    Serves 1
    ½ a head of cauliflower, chopped into florets

    2 slices of bacon, chopped

    2 eggs

    3cm piece of ginger, grated

    ½ an onion, chopped

    1 handful of mushrooms, finely sliced

    1 spring onion, finely sliced

    1 bunch of fresh coriander, chopped

    1 bunch of fresh basil leaves, chopped

    1 bunch of fresh mint leaves, chopped

    Black pepper

    Sea salt

    Dash of fish sauce

    2 tsp coconut oil

    3 tbsp dark soy sauce

    Dash of lime juice

    1. Pulse the cauliflower florets in a food processor until the pieces are the size of rice.
    2. Heat one teaspoon of coconut oil in a large frying pan over a medium heat and add the bacon pieces. Fry until crispy.
    3. While the bacon is cooking, whisk two eggs in a small bowl with some sea salt and freshly ground black pepper.
    4. When the bacon is done, remove to a separate plate.
    5. Pour the whisked eggs into the hot bacon fat and fry a thin egg omelette. Remove the omelette from the pan and slice it thinly. Set it aside.
    6. Increase the heat to medium-high, add another teaspoon of coconut oil and add the chopped onion. Season with sea salt and freshly ground black pepper. Once the onion softens, add the sliced mushrooms and stir-fry everything until the mushrooms brown.
    7. Add the ginger and stir it around for 30 seconds, then add the cauliflower. Season with sea salt and freshly ground black pepper once again.
    8. Put a lid on the pan and turn the heat to low. Cook, covered, for about five minutes.
    9. When the cauliflower is tender (but not too mushy), add the soy sauce, the fresh herbs, the crispy bacon bits and the sliced egg omelette.
    10. Add a squeeze of lime juice and a splash of fish sauce. Toss everything together and serve.

     

    Kcal: 554 kcal
    Sugars (g): 5g
    Carbs: 16.5g
    Fat: 44g
    Saturated fat (g): 10g
    Proteins: 25g

     

    Cauliflowerrice