Recipes - I like recipes that are quick, easy and use store cupboard ingredients. I work part-time so I don't want to be spending too much time in the kitchen. Our diet does call for lots of cooking from scratch but there's loads of short cuts you can take. For example always double your recipes so when you're short of time you know there is something in the freezer suitable.
Here's a couple of our favourites

Tuna fishcakes - these are really easy and quick too!
1 large sweet potato
can of tuna in spring watersssss
2 spring onions (chopped)
polenta
1 egg
olive oil
seasoning - pepper or paprika

Firstly peel and chop the sweet potato and boil for around 20 mins or until soft. Drain and mash. Add the can of tuna, spring onions, egg and seasoning. Divide the mixture equally into 8 patties. This can get a bit messy. Put the polenta on a plate and coat the fishcakes thoroughly. Heat the oil in a pan and fry the fishcakes until golden brown. Serve with salad and potato wedges. These freeze and defrost well.

Taco's
1 packet of organic mince
1 onion
a couple of cloves of garlic
1 jar of pasta sauce ie ragu
seasoning/spices
Old El Paso Tacos
grated cheese

Fry onion, mince and garlic until cooked through. Add spices of your choice. Heat taco shells in oven for 3-4 mins. Fill taco shells with mince mixture, sprinkle cheese on top. Serve with guacamole. Yum. I generally make a veggie version of this with whatever vegetables I have lying around and use tesco tomato salsa in place of the ragu.


Chocolate Crepes
3 oz of plain wheat-free flour
8 floz of lactose-free milk
1 egg
1 oz of cocoa
icing sugar
swedish glace vanilla ice-cream

Sift flour and cocoa into a large bowl. Crack the egg into the bowl. Put a tiny bit of milk into the mixture. Using a hand whisk gradually add the milk until you have a smooth batter. Heat a non-stick pan (or use oil/spread) until you have a high heat. Add batter. When cooked through put on a plate and add a few tbsps of swedish glace ice-cream. Fold crepe in half and sprinkle on icing sugar. Delicious. I generally double this recipe leaving it in a covered container in the fridge, it always gets used up quickly.