Jilly's Cafe - The place for healthy eating whilst stopping smoking
Posted by
EmJay
Roy Castle
4 Feb 2013
Right folks, you may remember a while ago we started posting some healthy (and not so healthy) recipes. JillyGirl then kindly opened up her cafe 
If anybody has some healthy suggestions (Clapshot etc) please post them here and I'll include them in the original blog / question when I redo them, whether or not this is on a weekly or monthly basis will depend on how quick it drops off the list. For now I've posted in the blogs section, but may move it to the questions long-term.
Health Unlucked also have a weight loss community now and there may also be a few suggestions there too. Click on the following link for more details and if any of you are members, please feel free to share their ideas
nhsweightloss.healthunlocke...
So, to get us started;
Healthy Turkey Caesar Salad
Recipe from Jillygirl
Ingredients 100g roasted turkey breast meat cut into pieces
I Cos lettuce
200g thick sliced white bread, crusts removed
22g of olive oil
40g Parmesan cheese, freshly grated (optional)
92 g Cucumber (optional)
Easy Dressing:
2 anchovies, drained
3 tablespoons of mayonnaise
1 - 2 tablespoons fresh lemon juice
Black pepper
Method
For the dressing - Mash the anchovy fillets until almost a paste. Stir in the mayonnaise and lime juice and check the seasoning.
Rip the Cos lettuce and place in a large bowl and add the Turkey Breast.
Cut the bread into cubes and fry in the oil until golden brown.
Drain on kitchen paper and sprinkle over the salad (with the cheese and cucumber, if desired).
Add dressing to taste and serve
Honeyed Carrot Soup
Recipe from Pete (Monky)
Serves: 7-8
Prep Time: 10 Minutes
Cooking Time: 35 Minutes
Ingredients:
2 Tablespoons Butter ( I Use Utterly Butterly)
2 Small Leeks, Sliced
80g Carrots, Peeled & Roughly Chopped
10g Clear Honey
Small Pinch Dried Chilli Flakes (Optional)
2.5 Litres Vegetable Stock
Method:
1. Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan and cook for 3 minutes or until starting to soften.
2. Add the carrots, honey, chill (if using) and bay leaf, cook for roughly 2-3 minutes.
3. Pour over the stock and bring to the boil.
4. Once boiling, simmer for 30 minutes.
5. Blend the soup in batches.
6. When ready to serve, bring back to a simmer and ladle into bowls.
This is really tasty and really simple to make. It is also freezable and warms just as well in a microwave as on the hob. We got 8 medium-sized portions out of it. Perfect for a weekend snack or low enough to have with a roll for a lunch.
Give it a go, there is nothing more simple than soup making.
Happy Cooking
Oaty Rhubarb Crumble
Recipe from JillyGirl
500g (18 oz) rhubarb
2-3 tbsp Splenda or other heat - stable sweetener
60g (2 oz) plain flour
60g (2 oz) Hamlyns Scottish Porridge Oats
60g (2 oz) low fat spread
4 tbsp sweetener
1 Pre-heat oven to 200°C/Gas Mark 6.
2 Trim the rhubarb, cut into chunks and microwave or simmer in a pan with 1 tbsp water until just tender.
3 Place in an ovenproof dish and stir in 2-3 tbsp sweetener.
4 Mix the flour and oats together in a bowl. Rub in the low fat spread until it resembles breadcrumbs.
5 Stir in 4 tbsp sweetener.
6 Sprinkle the mixture evenly over the rhubarb and bake for approximately 45 minutes,
serves2
Healthy Granola Bar Recipe
Recipe from Pete (Monky)
This recipe is very easy and fast to make, and what I really love is that it’s made in muffin cups, which means no fiddly cutting afterwards!
Ingredients?
1/2 cup whole nuts (your choice, but I like to use almonds)
1 ½ cups dried fruits (for example cranberries, apricots and raisins)
1 cup rolled oats
1 tsp vanilla extract
Pinch cinnamon (add more if you like)
1/4 cup pumpkin or sunflower seeds
1/2 cup nut butter
2 bananas, mashed
Method:
Preheat the oven to 180 degrees.
In a food processor, coarsely chop the nuts and dried fruits. Add to a bowl, then mix in the oats, vanilla, cinnamon, and seeds.
Mix the nut butter and bananas until a paste forms, then add this to the other ingredients, and mix well.
Spoon into lightly greased muffin cups, and bake for 10 to 15 minutes, until lightly golden.
Makes about 18 bars