Evening meal

Rihanna todd, 30 year old mum of 3. Demanding shift work job (70+hrs a week). Always travelling.

Homemade chilli

  • 1 lbs of lean minced steak
  • 1 veg OXO
  • 1 heaped tsp oregano
  • 2 heaped tsp cumin
  • ½ tsp cayenne pepper
  • 2 tsp chilli flakes (depending on taste)
  • 2 cloves garlic
  • ½ tsp black pepper
  • Pinch of ground cloves
  • Pinch of salt

Fry all of the above in a pan (no oil needed because the meat will release a small amount – enough to cook with).  When the meat is browned add 1 lg diced onion and 1 tin kidney beans.  When the onions are soft add either 1 tin of tomatoes or a blended punnet of cherry tomatoes and half a cup of water.

Pop the lid on and simmer for 20 mins.

Homemade curry

Dice large onion and 2 cloves of garlic and fry in a couple of squirts of fry light Add 2-3 diced chicken breasts (or beef or turkey)

Then add the following spices

  • 1 chicken oxo
  • 2 heaped tsp curry powder
  • 1 heaped tsp garam malsala
  • ½ tsp black pepper
  • Pinch of salt
  • 1 tsp cumin
  • 1tsp tumeric
  • 1 tsp chilli flakes

When chicken is cooked, add peppers and mushrooms Blend cherry tomatoes and ½ an onion with ½ cup of water and add to pan (Or a tin of tomatoes). Simmer for 30 mins with lid off (add more water if it looks too dry) 5 mins before serving add 1 tsp garam masala and some fresh coriander.

If doubling the meat quantity, double the other ingredients too.

TransformationHQ Recipe DividerSally Heyworth, 42yr old female, works from home. 2 children and a stepson. Loves going out and drinking gin.

Mackerel curry, slice an onion, in coconut oil, garlic and chilli, mackerel cut into pieces and put again in one pot with a tin of tomatoes i did add a spoonful of cream but that fed two of us I had mine with cauliflower rice.


Broccoli and leek soup

  • I head broccoli in florets-stalk chopped
  • 3 leeks sliced finely
  • 2 knorr vegetable stock pots
  • 1 pint water
  • Ground black Pepper
  • Coconut oil
  • Sautée the chopped leeks in a little coconut oil but don’t let them colour for 2-3 mins
  • Add the chopped broccoli stalk for 1 min

Add the stock pots,water and broccoli and bring to the boil,then simmer for 5-7 mins till florets are cooked

Liquidise with hand blender and add pepper to taste. For a treat ,crumble in some blue cheese before serving

Kolokidakia( courgette fritters)

  • 3 courgettes
  • 2 cloves garlic
  • Beaten large egg
  • Tablespoon paprika
  • 50g feta ,crumbled
  • Almond flour( Tiana from Holland and barrat)
  • Coconut oil

Grate 3 courgettes and put into an old tea towel and squeeze out as much water as possible.  Crush 2 garlic cloves.  In a mixing bowl add the courgette, garlic a beaten egg tablespoon of paprika and crumble in a little feta cheese

Then enough almond flour( be sparing) to make all stick together

Heat a knob of coconut oil in a frying pan until a little bit of bread sizzles

and add the patties and cook until brown on both sides.  Delicious with Tzatziki.  


  • Total Greek yoghurt( 1/2 pot)
  • 4 crushed Cloves of garlic
  • 1/2 cucumber, grated

Combine the above and serve with courgette fritters- or liven up fish or meat as a side as an alternative to coleslaw

Gigandes (home made baked beans ,Greek style)

  • 2 tins butter beans( in water, drained)
  • Stick celery, finely diced
  • Large carrot, finely diced
  • 2 crushed garlic cloves
  • I onion, finely sliced
  • 400g tin chopped plum tomatoes
  • Veg stock( made from stock cube)
  • Dill, chopped

Combine all ingredients and just enough stock to cover in a shallow ovenproof dish and sprinkle with dill.  Cook in oven at 170 for 1 hour until a skin forms on the beans and the liquid reduces and thickens.  Best eaten not too hot .  Freezes really well

Keftedakia (little meatballs)

Mix 1/2 turkey and half beef mince ,some chopped parsley and salt and pepper and make little meatballs about the size of a Ferrero rocher!! And chill for 30 min

Then fry in a little olive oil till browned


  • Tinned tomatoes
  • Red onion ,finely sliced
  • Teaspoon cinnamon
  • Teaspoon cumin

Sautée the onions till soft, add tomatoes and spices and simmer till thickened.  Add the meatballs to the sauce and simmer till cooked- about 20 min.  Serve with greens or part of a Meze with the gigandes and kolokidakia

TransformationHQ Recipe DividerLea, 2 children, always busy

Ginger Chicken

  • Recipe to serve 2
  • 2 chicken breast (cut into thin strips)
  • 1 large garlic clove grated
  • Fresh Ginger grated (about same amount as the garlic)
  • 3 spring onions
  • Sweet peppers
  • Soy sauce

*(I like spicy food so I sometimes throw in some fresh chilli peppers too once I have served up the kids teas!)

Pop all of the above in a frying pan and fry until cooked and the soy sauce has gone sticky.  Whilst that’s cooking put some rice on to boil (we mix frozen peas and sweetcorn in ours) and serve with broccoli.

TransformationHQ Recipe DividerKerrie Crithlow, 42yrs, 2 children, cook at a café 3 days a week

Steamed Chicken Curry

  • Chicken breasts
  • 50g Greek yoghurt
  • 1 tbsp curry powder
  • ½ tsp dried chilli flakes
  • 2tbsp coriander chopped

Cut chicken into chunks season with salt.  Mix yoghurt with curry powder and chilli flakes, marinade for 2 hours, transfer too steamer basket and steam over pan of boiling water till cooked through. Serve.               

TransformationHQ Recipe DividerHannah Moore

Chickpea curry

  • 1tbsp coconut oil or butter
  • 1 red onion, finely sliced
  • 1 ½ tbsp freshly grated ginger
  • 3 garlic cloves, crushed
  • 400g can chickpeas, rinsed and drained
  • 100g frozen peas
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 400g can chopped tomatoes
  • 2 tbsp natural yoghurt, to serve
  • 2 tbsp flaked almonds, to serve

Heat the oil or butter in a frying pan or wok on a medium heat and throw in the onion, then cook for 5 minutes until soft. Add the ginger, garlic and a tablespoon of water and stir well, then stir-fry for 2 minutes.

Throw in the chickpeas, peas, turmeric, salt, cayenne, cumin and tomatoes with 200ml water and cook for 20 minutes.

Serve with a dollop of yoghurt and the flaked almonds scattered over.

TransformationHQ Recipe DividerRen Fearns

This recipe come from: Love and low carb Kyndra-peace.  I change the red pepper for diced beetroot and bacon for chorizo.  Brussel sprouts, sweet potato, bacon hash – Paleo, low carb and gluten free.

Serves 8. Serving size 1/8th of the recipe.  Per serving: calories 147, Fat 7g, Protein 10g, Total carbs 12.75g, Fiber 3.75g, Net carbs 9g

  • 1lb bacon, chopped
  • 1 ½ lbs brussels sprouts
  • 1 small red bell pepper, chopped
  • 1 small sweet potato, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 1 tsp cumin
  • Cracked black pepper

Heat a large skillet over medium heat. Once the pan is hot, add the chopped bacon. Cook until crispy. Use a slotted spoon to remove the bacon from the drippings and set aside. Drain half of the bacon fat and retain the rest in the pan.

Whilst the bacon is cooking, cut the bottoms from the Brussel sprouts, remove any bruised outer leaves and chop.  Add the sprouts, peppers, sweet potatoes and garlic to the bacon fat. Mix to combine all ingredients and coat in the bacon fat.

Mix in bacon crumbles, balsamic vinegar, cumin and cracked black pepper.  Saute until vegetables are tender and slightly caramalised.

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