Alice Liveing’s Healthy January Recipes

Alice Liveing has become an Instagram sensation after sharing her passion for food and fitness. Now a bestselling author, she’s also a fully qualified personal trainer and nutritionist. After years of bad skin, constant fatigue and feeling uncomfortable about her appearance she completely overhauled her approach to eating. Focusing on fresh, healthy ingredients Alice hopes to make simple healthy eating and exercise accessible. Want to mix up your workouts and meals? Alice has exclusively shared her go-to HIIT workout for abs and a bum of steel and three recipes from her book Clean Eating Alice: Eat Well Every Day. From a healthy lunch box, to easy supper and healthy treat she has you covered from every nutritious angle.

Beetroot and Feta Frittata

Packed full of colour and flavour, this is the perfect recipe for cooking once and eating twice – pop it into a sealable container to take half to work or store it in the fridge for tomorrow’s breakfast!

Ingredients

  • 1½ tbsp coconut oil

  • 2 beetroots, peeled, trimmed and roughly chopped

  • 6 free-range eggs

  • 1 red onion, peeled, halved and finely sliced

  • a few sprigs of fresh coriander, leaves chopped

  • sea salt and freshly ground black pepper

Method

  • Preheat the oven to 200°C/400°F/Gas Mark 6.

  • Put 1 tablespoon of the coconut oil into a small roasting tray and place in the oven to melt.

  • Once the coconut oil has melted, remove the tray from the oven, tip in the chopped beetroot and toss to coat.

  • Season with salt and pepper and roast in the hot oven for 40 minutes or until softened, tossing halfway through. Remove from the oven and set aside. Preheat the grill to high.

  • Crack the eggs into a bowl with a pinch of salt and pepper and whisk until fully combined.

  • Heat the remaining ½ tablespoon of coconut oil in a large non-stick ovenproof pan over a medium heat. Add the red onion and fry for 5–7 minutes, until soft.

  • Add the beetroot and feta and pour in the egg mixture. Once starting to set, place the pan under the grill for a few minutes until set, then serve scattered with the coriander.

Thai-style Turkey Burgers

These tasty burgers have a little chilli kick and are ideal to pop into a sealable container and take to work for lunch.

Ingredients

  • 300g turkey mince

  • 4 spring onions, 2 finely chopped, 2 sliced

  • 1 red chilli, deseeded and finely chopped, plus extra slices

  • a small chunk of ginger, peeled and grated

  • 1 free-range egg yolk

  • ¼ of a bunch of fresh coriander, leaves chopped

  • 1 tbsp coconut oil

  • wholemeal pitta breads

  • 30g watercress

  • 1 tomato, sliced (optional)

Method

  • In a bowl, mix the turkey mince, chopped spring onion, chopped chilli, ginger, egg yolk and most of the coriander until fully combined, then use your hands to form two burger patties.

  • Heat the coconut oil in a non-stick frying pan over a medium-high heat until melted. Fry the burgers for 5 minutes on each side until cooked through.

  • Toast the pitta breads and carefully slice open. Stuff with the watercress and place a burger in each. Finish with the sliced chilli, remaining coriander, sliced spring onion and sliced tomato, if using.

Raw Salted Caramel Slices

Seriously good snacking and so moreish, the natural sweetness of the Medjool dates means that these aren’t as naughty as they taste.

Ingredients

  • 200g Medjool dates, pitted

  • 2200g pecan nuts

  • 60g desiccated coconut

  • 2 tsp vanilla extract

  • 1 tsp sea salt

  • 1 tbsp date syrup

  • coconut oil, for greasing

Method

  • Tip the dates into a bowl, cover with boiling water and leave to soak for around 10 minutes, then drain.

  • Put the pecan nuts, desiccated coconut, vanilla extract, sea salt and date syrup into a food processor. Add the dates and blitz until smooth.

  • Grease an 18cm square baking tin with coconut oil and transfer the mixture into the tin, patting it down to flatten.

  • Place in the fridge for an hour to set, and then remove and slice into 9 squares.

  • Crack the eggs into a bowl with a pinch of salt and pepper and whisk until fully combined.

  • Heat the remaining ½ tablespoon of coconut oil in a large non-stick ovenproof pan over a medium heat. Add the red onion and fry for 5–7 minutes, until soft.

  • Add the beetroot and feta and pour in the egg mixture. Once starting to set, place the pan under the grill for a few minutes until set, then serve scattered with the coriander.

  • All recipes from Clean Eating Alice: Eat Well Every Day by Alice Liveing (Harper Thorsons). Find Alice on Instagram @aliceliveing.

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