Frozen Fruit Stick

31 kcalories, protein 1g, carbohydrate 7g, fat 0 g, saturated fat 0g, fibre 1g, sugar 3g, salt 0.01 g

(makes 8)

• 100g strawberries , hulled and halved
• 8 seedless grapes
• 100g/4oz mango chunks
• 100g/4oz melon chunks
• 2 kiwi fruit , peeled and cut into chunks
• 100g/4oz pineapple chunks
• juice 2 limes
• 4 passion fruits , halved and seeds scraped out

• Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzl

Guacamole and Dip

103 kcalories, protein 1g, carbohydrate 2g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.01 g

 (serves 8)

• 1 large ripe tomato
• 3 avocados , very ripe but not bruised
• juice 1 large lime
• handful coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
• 1 small red onion , finely chopped
• 1 chilli , red or green, deseeded and finely chopped

• Dippers – carrots, cucumber, cele

1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
2.  
3. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using

Cottage cheese, pepper,  tomato and lime

• 60g cottage cheese
• Half pepper
• 4 cherry tomatoes or equivalent
• Squirt of fresh lime

• Chop the pepper and tomatoes
• Squirt lime over cottage cheese, pepper and tomatoes

Try it hot.

I grill the half pepper and tomatoes in the oven until crispy. Add the cottage cheese inside the pepper chop the tomatoes over the top and squeeze on the lime.

Kale Chips

Serves 6

Method

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

1. Preheat an oven to 180 C / Gas 4. Line a baking tray with baking parchment.
2. With a knife or kitchen scissors, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.