Green Goodness Smoothie

Serves 2

Needs to be made fresh, 5 mins


  • Food processor, nutribullet or hand blender


  • 1 avocado
  • 1 banana
  • Large handful of fresh spinach or kale
  • Handful of frozen fruit (you can use any – we prefer melon/mango/kiwi for this recipe)
  • 500ml coconut water


Blend all ingredients in a blender or nutribullet, or use a hand blender (you will get a smoother texture from a full blender, however the hand blender is less to wash up)

Courgette Lasagne
Serve with green salad or vegetables

Serves 4 or 2 with leftovers for lunch


  • Olive oil or coconut oil
  • 500g beef, pork or lamb mince
  • 3 large courgettes
  • 2 cloves of garlic crushed
  • 1 large onion
  • 1 red or green pepper, chopped
  • 1 tsp. dried oregano
  • 1 tbsp. of fresh thyme leaves, reserve a little to garnish
  • Handful of fresh basil chopped, reserve a little to garnish
  • 2 x 400g tin of chopped tomatoes
  • 2 tbsp. of tomato puree
  • 6 eggs
  • Optional: 50g grated Parmesan cheese (once you are at the stage of re-introducing dairy)


  1. Preheat the oven to 180C
  2. Chop the courgette lengthwise into thin strips
  3. Grease a baking tray with oil, lay the courgette strips out on the baking tray, drizzle with a little more oil and sprinkle on some salt & pepper
  4. Bake the courgettes in the oven for 15-20 minutes, turning halfway through
  5. Meanwhile fry the garlic and onions in a little oil until softened
  6. Add the mincemeat and fry until browned, add a little salt, pepper and the dried oregano
  7. Add the chopped pepper and one of the tins of tomatoes and cook for a further 10 minutes then take the mixture off the heat and let sit while you make the sauce
  8. Take the courgette from the oven and leave until ready to layer up the lasagne
  9. Mix the tomato puree and the second tin of chopped tomatoes in a large bowl, add the chopped fresh herbs and then beat in the six eggs
  10. Get an oven proof dish, and add half the mince as the first layer, then layer over some of the courgette slices (as you would with normal lasagne sheets), then gently pour on some of the egg & tomato mixture. Keep layering until dish is filled making sure the last layer is courgette. (Don’t fill it too much so it overflows as it will bubble up when in the oven)
  11. If using, sprinkle over the Parmesan cheese
  12. Bake in the oven for 25-30 mins
  13. Let the lasagne rest for a few minutes once out of the oven and then sprinkle with the reserved herbs before serving.
  14. Serve with a fresh green salad of spinach, rocket and watercress or with your favourite veggie side dish