Naked Energy Bars

Naked Energy Raw BarsServes 5 | Pro Points 4

My husband loves these bars and ate two in quick succession! Wrap each one in cling wrap and store in the freezer to avoid too much temptation!

You could also add different extract oils to create different batches, for example choc orange, choc mint, choc berry, choc almond, and on and on!

  • 100g pitted dates
  • 50g raw cashew nuts
  • 30g raisins
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla extract  (or any other flavour extract)
  1. Put all of the ingredients into a food processor and blend until the nuts are finely chopped and the mixture naturally forms a ball shape.
  2. Place the mixture onto some cling wrap and cover with another layer of cling wrap.
  3. Flatten the mixture into a square or rectangle shape and wrap the cling wrap around it.
  4. Transfer to the freezer and leave for a few hours.
  5. When you’re ready to eat them, remove from the freezer and cut into 5 equal portions.

Enjoy!

Falafel and Tzatsiki Feast!

Serves 3 | Pro Points 9 Vegan Falafel Tzatziki

The falafel patties are 4 Pro Points. The tzatziki is 1 Pro Point. One wholemeal pitta is 4 Pro Points.

This is a feast! And the added bonus of this meal is the copious amounts of zero point veg and salad – healthy and very filling.

For the Falafel:

  • 1 can of chick peas, drained
  • 1 onion
  • 5 sprigs fresh parsley
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon oil
  • 1 pinch salt
  • 1 pinch black pepper
  1. Preheat the oven to gas mark 6 / 400 degrees F.
  2. To make the falafel patties, simply put all of the ingredients into a food processor and blend into a dough.
  3. Roll the mixture into little bite size balls and then flatten into patty shapes.
  4. Place them onto a silicon baking sheet and bake for 20 minutes or until they start to brown off.
  5. At this point, flip the patties over and bake for another 20 minutes.

While the falalfel bake, prepare the Tzatziki:

  • 250g Alpro Simply Plain Yogurt
  • 2 medium gherkins
  • 1 teaspoon lemon juice
  • Pinch Paprika
  • 5 sprigs fresh mint
  1. Put all the ingredients into the food processor and mix.
  2. Blend it to personal preference – roughly chopped or smoothly blended.

Serve the falafel patties and tzatziki with a toasted wholemeal pitta and loads of salad and veg, for example, red onions, gem lettuce, pickled onions, fresh tomato salsa, gherkins, pickled beetroot, capers, grated carrot, jalapeños, fresh mint, cucumber, chillis and so on. Gorgeous!

Zero Point Ice Cream

Serves 4 | Pro Points 0Vegan Ice Cream

Yes zero pro points! This “ice cream” is absolutely amazing – no points, no fat, no guilt. And it is so easy!

With a bit of mint garnish or zero calorie jelly or a drizzle of zero calorie chocolate sauce, its a lovely dessert or afternoon treat!

Best eaten as soon as it is made.

  • 2 bananas, cut and frozen
  • handful of strawberries, cut and frozen
  • 75ml almond milk
  • 1/2 teaspoon vanilla extract
  1. Ahead of time, cut up two bananas and some strawberries and freeze them for at least an hour.
  2. In a food processor, blend together the frozen bananas and strawberries, together with the milk and vanilla extract.
  3. Once the mixture is blended smooth, place it in a freezable container and return it to the freezer until ready to eat.

Ah, so good 🙂

Vegan Cauliflower Pizza

Vegan Cauliflower Pizza Crust

Serves 2 | Pro Points 14

I finally got around to buying a food processor! I wasn’t sure which one but after a bit of research, I settled on the Kenwood Multipro. And I love it! First meal was an obvious choice – pizza made from cauliflower rice (impossible without a processor; yes, I’ve tried!). There are hundreds of recipes out there, this is my adapted vegan take 🙂

  • 3 tablespoons milled flaxseed
  • 1 whole cauliflower, raw
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried mixed herbs
  • 34g flour
  • 100g tomato purée
  • red onion, sliced
  • mushrooms, sliced
  • cherry tomatoes, sliced
  • 100g Fry’s Polony 
  • 95g Cheezly Soya Free Cheese
  • 75g Realeat Chicken Style Pieces
  • Fresh basil to garnish
  1. Preheat the oven to gas mark 8 / 450 degrees F.
  2. In the processor, blend together 2 tablespoons of milled flaxseed with 5 tablespoons of water and then put in the fridge to set. This makes 2 vegan ‘flax eggs’.
  3. Rinse out the processor bowl. Break the cauliflower into florets and blend on max speed to break up the cauliflower to the texture of rice. Transfer this ‘rice’ to a bowl and microwave for 5 minutes.
  4. Once the cauliflower rice has been cooked, allow it to cool down enough to handle. Place spoonfuls into a cloth, gather and twist the cloth at the top to close and keep twisting. This gets all of the water out of the cauliflower rice.
  5. When the rice is bone dry, put it all into a bowl with the salt, garlic powder, dried basil, dried herbs and flour. Get the flax eggs from the fridge, add those in too. Also add one more tablespoon of dry milled flaxseed.
  6. Mix it all together then spread onto a silicon baking sheet (no oil needed!).
  7. Bake for about 20 minutes, until the edges start to turn dark.
  8. Remove from the oven, slather on the tomato purée and then your desired toppings. We used onion, mushrooms, chicken, polony, cheese and tomatoes. This is where you could go crazy with the zero Pro Points veg! (Hubby thought pineapple would be fab next time)
  9. Put the pizza back into the oven for another 10 minutes.
  10. Once everything is melted and golden, remove from the oven, garnish with fresh peppery sweet basil and enjoy!

Sesame Chicken and Broccoli

Sesame broccoli chickenServes 3 | Pro Points 9

My husband, the vegan, adores broccoli. He also enjoys Asian fusion flavours. So when I found a great recipe here, I made it veggie-friendly and WW-friendly.

The adapted recipe was delicious and we managed to eat three portions between us!

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons (level) honey  (or agave syrup)
  • 1 tablespoons (level) cornflour
  • 1 clove garlic
  • 1/2 teaspoon (level) ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil
  • 375g Realeat Chicken Style Pieces
  • 200g broccoli, boiled
  • 80g sugar snap peas
  • Big bag of beansprouts to act as the noodles
  • 1 teaspoon sesame seeds and chopped chilli and spring onions to garnish
  1. Blend together the soya sauce, rice wine vinegar, honey, cornflour, garlic, ginger, sesame oil, salt and pepper. This is the sauce. Leave it aside for now.
  2. Cook the defrosted chicken pieces in a little oil for 5 minutes.
  3. Then add the broccoli and sugar snaps and sauce and cook for a further 5 minutes.
  4. In another pan, stir fry some beansprouts for 3 minutes to act as noodles.
  5. When the broccoli is at the right firmness for you, remove from the heat and serve on top of the beansprouts.
  6. Sprinkle some sesame seeds over for presentation if you wish.

Steak, Beets and Spinach

Serves 3 | Pro Points 10Steak, Beets and Spinach

I’ve often wanted to try a dish with boiled beetroot because I’ve ever only had it pickled out of a jar! After having a look around the internet for what pairs well with beetroot, I decided to lean in to the earthy flavour and go with spinach and soya steak strips on a bed of carrot mash.

  1. Boil the carrots and then puree them. Leave aside for now.
  2. Fry the defrosted beef strips in the olive oil for a few minutes.
  3. In another pot, boil the quartered beetroot bulbs to heat them through.
  4. Once heated, drain the beetroot and place them in a large bowl, together with the fried beef strips.
  5. Add the spinach on top of the beef and beetroot and leave it to wilt slightly.
  6. In the mean time, split the carrot mash into three portions and plate up.
  7. Divide the beef, beetroot and spinach mixture into three and place each portion on top of the carrot mash portions.

Easy, simple, colourful, done 🙂

Spinach Smoothie

Spinach SmoothieServes 1 | Pro Points 2

Spinach is in season at the moment (hello Spring!) and is an excellent source of vitamins and iron. It also seems to be rather tasteless and takes on the taste of whatever it is with. I was sceptical of “pond water green juice” but it honestly tastes like kiwi fruit smells – delish. It is very filling too and if I have it for lunch, it lasts me through the afternoon.

  • 1 cored apple, with the skin on
  • 1 banana
  • 200ml of almond milk
  • handfuls of spinach

Blend them all together and voila – instant yum 🙂