Sweet potato soup is a big bowl of comfort. It’s vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.
Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O’Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied. Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt.
This is my wife’s combo idea and a celebration of really great Californian sourdough bread.
Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy’s recipe. It’s the tastiest way to eat loads of greens. Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt.
This chunky Greek salad recipe is quick to make and packed with protein. The wholemeal pitta makes a high-fibre accompaniment, but feel free to improvise and serve it with any Mediterranean-style bread or sides. Each serving provides 205 kcal, 10.5g protein, 10.1g carbohydrate (of which 8.3g sugars), 12.7g fat (of which 4.2g saturates), 3.9g fibre and 1.75g salt.
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