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The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Vegetable Kebabs

With summer in mind, you may be thinking about BBQs and eating outside, this recipe is very simple vegetable kebabs, that can be cooked under a grill or on a BBQ, these are meant to be an accompaniment to a picnic or summer meal, such as with burgers, or fish or steak, but can also be eaten on their own. 

The marinade sauce adds just the right amount of sweetness and flavour to the char grilled vegetables, I place some of the sauce on the vegetables before cooking and then add some afterwards.

I hope you enjoy trying this and it is great way to get more vegetables into your meals! 

Ingredients – serves 2

  • 1 courgette
  • 1 aubergine 
  • 1 red onion
  • 3 peppers 

Ingredients for the marinade sauce 

  • 1 tablespoon Dijon mustard
  • 2 tablespoons rapeseed oil
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar 

Method for making vegetable kebabs 

1. Slice and chop the vegetables

2. place the sliced vegetables on skewers 

3. mix the marinade sauce together and drizzle over vegetables

4. Grill the vegetable kebabs until slightly browned 

4. Serve and enjoy!

Strawberry and Peach Yoghurt Bark

This is a great alternative to chocolate bark and if you use a prebiotic yoghurt you get a good treat for your gut microbes! I have used strawberries, dried strawberries and peaches along with chopped hazelnuts and coconut flakes – but you can use any toppings that you like! I have used dried and fresh strawberries and with strawberries being in season this is great way to enjoy them!! 

Ingredients -Strawberry and Peach Yoghurt Bark 

  • 400g of natural yogurt 
  • 40g of chopped strawberries
  • 20g dried strawberries
  • 20g dried peaches 
  • 20g chopped hazelnuts 
  • 20g coconut flakes 

Method for Strawberry and Peach Yoghurt Bark

1. Line a baking tray with foil or baking paper, pour the yogurt onto the tray and spread to about 1cm thickness

2. Sprinkle over the toppings of strawberries (fresh and dried), dried peach, hazelnuts and coconut 

3. Place in the freezer for a couple of hours – until completely frozen

4.  Remove from the freezer and break into bitesize pieces and enjoy!

Watermelon and Halloumi summer salad

With the lovely hot weather we are having I have been craving summer salads. This salad provides all the ingredients of summer for me – using a base of couscous with refreshing mint and lime, juicy watermelon and cucumber combined with the salty taste of heated halloumi and the added crunch of pistachios makes a satisfying summer salad! 

Ingredients for Watermelon and Halloumi summer salad- serves 4 

  • 200g of couscous
  • Small handful of mint
  • Small handful of parsley
  • ½ cup of olive oil
  • Juice of one lime
  • 200g watermelon chopped into chunks
  • ½ chopped cucumber 
  • Small handful of shelled pistachios 
  • 200g halloumi chopped into strips

Method for Watermelon and Halloumi summer salad

1. Place the couscous in heat proof bowl and pour over 300ml of boiling water and allow to soak for 15 minutes 

2. Blend together the mint, parsley, olive oil and lime juice – so the herbs are shredded but not completely blended, then stir into couscous 

3. Divide the couscous into 4 bowls

4. Top the couscous with watermelon, cucumber and pistachios

5. In a fry pan sear the halloumi strips on both sides and top on salad 

6. Serve and enjoy!

Brandy Snaps with rose and raspberry Crème Fraiche

With spring our gardens and parks are bursting into bloom and as we move into June roses come into season. Roses have been used in food, drink and beauty products from ancient times for their healing properties. I love the smell of roses, and this inspires me to add rose water and rose petals into a recipe. 

I wanted to try making a simple dessert, with rose as the star ingredient. The brandy snap baskets make a prefect serving option, while adding texture and flavour. The Crème Fraiche – you can also use a dairy-free option – creamy Oat Fraiche, makes the prefect base for adding the rose water and petals, the nuts add texture and crunch and fresh raspberries finish the dessert making a delicious, indulgent summer dessert! 

These brandy snaps with rose and raspberry crème fraiche make a great party dessert for your summer gatherings, do let me know if you try them! 

Ingredients – serves 4 

  • 4 Brandy snap baskets 
  • 200g Crème Fraiche
  • ¼ teaspoon Rose water
  • 1 tablespoon Rose petals
  • 1 tablespoon of chopped roasted hazelnuts 
  • Handful of fresh raspberries 

Method for Brandy Snaps with rose and raspberry Crème Fraiche

1. Place the brandy snap baskets in serving bowls/plates

2. Mix the Crème Fraiche with the rose water and then evenly spoon out into the baskets 

3. Sprinkle the Crème Fraiche with rose petals, hazelnuts and finally the raspberries 

4. Serve and enjoy!

Chicken Caesar Wrap

Now we are all starting to get back to work and back into daily routines you may be looking for lunch time inspiration and for lunches on-the-go. Many of us turn to shop brought wraps as a lunchtime option so I wanted to share this recipe and show you how simple a classic Chicken Caesar wrap is to make and how much healthier it is compared to the shop brought versions.

What really makes the wrap tasty is the Caesar dressing which is so quick and easy to make, and you can keep it in an airtight jar in the fridge for up to 10 days – meaning that you can prepare wraps in advance for lunch – and you can also use as a classic salad dressing. If you don’t feel you would use 10 servings within 10 days – you can of course halve the amounts of the ingredients. 

With wraps you can also get creative, add in different salad options to your taste. I love this Chicken Caesar wrap as it is a take on a classic BLT, I use smaller gluten-free wraps but you can use wheat flour ones. The chicken provides lean protein, the bacon adds extra flavour and I like to include sliced avocado for texture and taste and add in tomatoes and lettuce.  Wraps are versatile and easy to make and quick and simple to prepare, so do give them a go – you don’t always need to reach for shop prepared version! 

Ingredients for the Caesar dressing – makes enough for 10 servings (keep in an airtight jar for up to 10 days in the fridge) – can halve to make 5 servings  

  • 2 cloves of garlic finely chopped
  • 1 teaspoon anchovy paste
  • Juice from one lemon
  • 1 teaspoon Dijon mustard
  • 4 tablespoons of mayonnaise
  • 2 tablespoons grated Parmigiano-Reggiano
  • Salt and pepper to taste 

Method 

1. Whisk together garlic, anchovy paste, lemon juice, mustard.

2. Add the mayonnaise, Parmigiano Reggiano, salt and pepper to taste 

To make the Chicken Caesar Wrap  

Ingredients – serves 2 

  • One chicken breast 
  • Two pieces of streaky bacon
  • Little gem lettuce leaves 
  • 1 tomato – sliced or 6 cherry tomatoes halved 
  • Half an avocado sliced 
  • Wraps 

Method – 

  1. Grill the chicken breast
  2. Grill the bacon
  3. Place the little gem lettuce leaves, tomato and avocado on the wraps
  4. Cut up the chicken and bacon and place on salad
  5. Drizzle with Caesar salad dressing 
  6. Roll the wrap and enjoy!