Smoothie-2Tropical Tuesday Smoothie:
300ml Almond Milk
1 Handful of Spinach
1 inch Cucumber
1/2 Celery Stalk
2cm of Ginger
1 inch Pineapple
1 Handful of Ice


LasagneChicken & Pesto Lasagne

Makes 6-8 portions.


  • 3-4 chicken fillets.
  • 2 Tbsp. of ricotta cheese/ fat free cottage cheese.
  • 400g of baby spinach.
  • 1 pinch of nutmeg.
  • 50g of pesto.
  • 3 cloves of chopped garlic.
  • 1 Tbsp. of oregano fresh or dried.
  • 1 chicken stock cube.
  • 9 dry wholemeal or spelt lasagne sheets.
  • 50g of Low fat crème fresh.
  • 2 red peppers, thinly sliced.
  • 30g of grated parmesan cheese.
  • 2 cans of chopped tomatoes.
  • Taste of rock salt/grounded black pepper.


  • First mince the fillets in a food processor.
  • Place in your cooking pot with a splash of olive oil, diced onion and garlic.
  • Fry on a low heat until chicken is golden/brown.
  • Add the sliced peppers.
  • Add chicken stock cube.
  • Add the oregano and the tomatoes.
  • Bring mixture to the boil and then simmer for 15 minutes.
  • Leave aside.

For your spinach filling mixture:

  • Place the spinach in a saucepan on a low heat.
  • Add in the pesto.
  • Add in the ricotta or cottage cheese.
  • Add in the nutmeg.
  • Add some black pepper and a pinch of rock salt.
  • Mix these ingredients together until you have a wet paste, this will be the middle layer of your lasagne.


  • Take your lasagne dish and cover the base with lasagne sheets, 3-4 should do it.
  • Pour in about 1/3 of the chicken mixture.
  • Add another layer of pasta sheets and press firmly into place.
  • Next the spinach and ricotta paste – spread evenly to form your middle layer.
  • Add another layer of pasta and then the chicken mixture but hold some back.
  • Final layer of pasta sheets- mix the crème fraiche with the held back chicken mixture this will be your final layer- spread evenly over pasta. Sprinkle the parmesan over this layer and place in the oven at 175 degrees for 20 minutes.

Serve with a medium baked potato and steamed greens. This lasagne can be portioned when cooled and then frozen.