“On waking start your day with a glass of warm water and juice of 1/2 a lemon squeezed into it. This is naturally alkalising – great to detoxify the liver first thing in the morning. Also, rich in vitamin C.”
Check out today’s fitness tip from the Lucy Bee trainer, Karl:
Blueberry Breakfast Smoothie
• 50g blueberries
• 1 banana
• 6 strawberries
• ½ avocado
• 100ml almond milk – see our recipe to make your own
• 100ml coconut water
• 1 tsp. acai powder
• Dash of Udo oil
• 1 tsp. Lucy Bee Coconut Oil
1. Add all of the ingredients to a blender and blend until smooth.
Pancakes with Raw Chocolate Protein
• 50g buckwheat flour
• 50g gluten free plain flour
• 1 scoop raw vegan chocolate protein (I used Sunwarrior)
• 300ml almond milk – see our recipe to make your own
• 1 egg
• 5g Lucy Bee Coconut Oil for frying
• Pinch of Lucy Bee Himalayan Salt
• TO SERVE:
• Greek yoghurt or choose a lactose free alternative
• Sprinkling of milled flaxseeds
1. Place all of the pancake ingredients into a bowl and mix together using a balloon whisk.
2. Melt the Lucy Bee Coconut Oil in a small frying pan.
3. Pour out enough mixture to make one pancake, into the frying pan and cook on a medium heat. Flip the pancake to cook the other side.
4. Serve with your choice of topping – here I’ve used Greek yoghurt, strawberries, blueberries and milled flaxseeds.
Spanish Omelette Lucy Bee Style
- 2 eggs, beaten
- 2 tsp. Lucy Bee Coconut Oil
- 1 large garlic clove, chopped
- 1/2 sweet potato, cooked and sliced
- 1/2 courgette, sliced
- 3 cherry tomatoes, halved
- 1/2 red pepper, sliced
- 1 spring onion, chopped
- 1/2 tsp. chilli flakes
- Fresh dill. chopped
- Lucy Bee Himalayan Salt and ground black pepper, to season
- Using a heavy bottomed frying pan, sauté the garlic, sweet potato, courgette, tomatoes, pepper and spring onion in Lucy Bee Coconut Oil, until soft. This will take approx 6-8 minutes.
- Pour over the egg mixture, chilli flakes, dill and seasoning and cook slowly until firm underneath.
- Next, either place the pan under a pre-heated grill to cook the top of your omelette or alternatively, try to flip the omelette in the pan and cook until firm.
Quinoa Patties with Spinach
- 170g quinoa, cooked
- 100g mozzarella, grated (you could substitute for a lactose free alternative)
- A handful of spinach
- 1 garlic clove, chopped
- 2 eggs, beaten
- 1 tsp. Lucy Bee Coconut Oil
- 2 slices gluten free bread
- 2 tbsp. gluten free plain flour
- Lucy Bee Himalayan Salt and ground black pepper
- Blitz the bread and flour together then add all ingredients to a large bowl and mix together well.
- Roll into 4 – 6 balls then flatten into patties.
- Fry in Lucy Bee Coconut Oil for 2 minutes each side, being careful not to burn.[/accordion]
“Meg Loves – Water infused with natural flavours. If, like me, you drink plenty of water each day, try adding half a lime/lemon/orange sliced or a handful of mint leaves with a few ice cubes (optional) for added natural flavours, making your everyday glass of water a little more vibrant!”
A few brazil nuts and an apple.
Brazil nuts are high in protein and can help lower cholesterol. They are, also, said to be a mood booster. Perfect for an afternoon pick me up. Apples are anti-inflammatory, rich in pectin and malic acid.
- 500g mushrooms
- 1 1/2 litres of vegetable stock
- 100ml Madeira (optional but gives a lovely rich, sweet taste)
- 50g Lucy Bee Coconut Oil
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 300g risotto rice
- Pinch of Lucy Bee Himalayan Salt and ground black pepper
- Big bunch of parsley, chopped
- 75g Parmesan cheese
- Preheat the oven to 150 C, 300 F, gas mark 2.
- In a large frying pan suitable for the oven, add Lucy Bee Coconut Oil. Once melted, add the onions and cook for a few minutes over a medium heat. Add the garlic and cook until the onions are soft.
- Add the mushrooms and cook until soft. You may need to add a little more Lucy Bee Coconut Oil.
- Add the rice, stirring to coat with oil.
- Add Madeira (if using), the stock, seasoning and bring to the boil, stirring continuously.
- Place the pan in the oven, uncovered, for 35 minutes.
- The risotto should still have a little juice. Add the Parmesan cheese if using and leave to stand in a warm place for 10 minutes before serving.
- Stir in the parsley, to serve.
Red Pesto with Grilled Chicken and Salad
- 100g Lucy Bee Coconut Oil melted
- 150g sun-dried tomatoes (drained if in oil)
- 2 tbsp.chopped fresh basil or 1 tbsp. if using dried
- 2 tbsp. chopped fresh parsley
- 3 cloves garlic, chopped
- 75g Parmesan cheese (omit if lactose free)
- Optional ½ to 1 red chilli (depends on how hot you want pesto)
- 100g passata
- 75g pine nuts slowly roasted until just changing colour
- A pinch of Lucy Bee Himalayan Salt and ground black pepper
- In a food processor or blender combine Lucy Bee Coconut Oil, tomatoes, basil, parsley, garlic, chilli if using and Parmesan cheese and blitz until well blended.
- Still blitzing, add the passata slowly until you get the desired texture (this depends on how hydrated the sun-dried tomatoes are).
- Stir the pine nuts in and season. Pesto can be frozen.
“Try Lucy Bee toothpaste for a naturally fluoride-free alternative”
About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.
Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.
Please note you should always refer your health queries to a qualified medical practitioner.