The Clean and Lean Italian Baked Aubergine is the perfect Vegetarian option for a yummy tasting starter, or, add a Basil and Rocket salad to the recipe and you have a great, Clean and Lean Lunch or Dinner.

Ingredients:
2 large aubergines, halved
olive oil, for drizzling
sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato purée
1 tablespoon red wine vinegar
1 x 400g tin chopped tomatoes
2 tablespoons green olives, halved
1 tablespoon capers, rinsed
200g ricotta, whisked

To serve

A small bunch of basil & a bunch of rocket

Cooking Instructions:

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Place the aubergine halves in an ovenproof dish and drizzle with olive oil, salt and pepper. Place in the preheated oven and roast for approximately 35-45 minutes, or until soft.

3. Meanwhile in a pan, heat the 2 tablespoons of olive oil and gently cook the onion and garlic, until soft. Increase the heat and add the tomato puréed and cook for a further 3-4 minutes. Add the vinegar and simmer for 2 minutes. Now add the chopped tomatoes and some salt and pepper. Bring to a steady simmer and cook for 15-20 minutes. Add the olives and capers and adjust the seasoning, if needed.

4. Spoon the sauce over the aubergines and top with the ricotta. Return to the oven for another 10 minutes before serving on the rocket with basil leaves scattered over the top.

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Rosie’s Lemon Roasted Chicken recipe is the perfect Dinner option which is nutrient packed, and tastes AMAZING!!!!!

Our beautiful friend Rosie Huntington Whiteley loves it, and so do we. Check out the recipe below:

Ingredients:

1 medium chicken
1 lemon, cut in half and zested
3 garlic cloves
sea salt and freshly ground black pepper, to taste
2 tablespoons olive oil
200g brown rice
275ml organic chicken or vegetable stock
300g kale, shredded
1 avocado, sliced

Instructions:

1. Preheat the oven to 190°C/375°F/gas mark 5.

2. Stuff the chicken with the lemon and garlic cloves and season with salt and pepper. Drizzle the skin with the olive oil and season well all over.

3. Roast the chicken for approximately 11/2 hours.

4. Boil the brown rice in chicken or vegetable stock and steam the kale over a pan of boiling water. 5. Serve the chicken on a plate with the kale and rice and a scattering of avocado and lemon zest.

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The Clean and Lean Lemongrass & Coconut Prawns with Glass Noodles is featured in the Banbury Guardian as a part of their Weekend Recipes Section.

Check out the recipe. It tastes Incredible.

INGREDIENTS:

• 20 tiger prawns, raw and unpeeled
• 2 tbsp sesame oil
• 2 garlic cloves, crushed
• 2 lemongrass sticks, very finely chopped
• 5cm piece of fresh ginger, peeled and grated
• 1 green chilli, finely sliced
• 50g creamed coconut
• 2 kaffir lime leaves, shredded
• 2tbsp tamari soy sauce
• 1 tbsp fish sauce
• 250g glass rice noodles
• A bunch of fresh coriander, chopped
• 1 lime, quartered, to garnish

Method:

1. Rinse the tiger prawns under cold water.
2. In a wok, heat the oil and gently fry the garlic, lemongrass, ginger and chilli, until well softened.
3. Add the creamed coconut and 120ml boiling water, as well as the kaffir lime leaves. The sauce should be a thick consistency. l Simmer for approximately five minutes; do not allow to boil.
4. Add the prawns and continue to cook until they have turned pink.
5. Add the soy sauce, fish sauce and taste. Add more of both if needed to adjust the flavour.
6. Meanwhile, cook the noodles according to the packet instructions.
7. Serve the prawns over the noodles, sprinkled with coriander and a wedge of lime on the side.

The Ultimate Clean & Lean Lettuce Wraps are a super quick and easy snack, lunch or dinner option.

Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.

Repeat with the remaining ingredients.

Serving suggestion: This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns. White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!

Serves 4

Ingredients:

4 leaves iceberg lettuce
4 slices roast turkey
1/2 cucumber, sliced
250g hummus
sprinkle of paprika

Enjoy!!!!

To purchase a copy of the new Clean & Lean cookbook, visit the BodyStore here

To read the full article, check out our friends at sheerluxe.com

For more recipes and tips, check out our Clean & Lean Facebook page or follow us on twitter @CleanandLean

Here’s a sneak peak…

Check out all of the fabulous recipes featured here >

• 2 medium tomatoes
• 2 big ripe avocadoes
• 1 small red onion, chopped
• a little chilli
• 1 tablespoon of lemon or lime juice
• 1/2 teaspoon sea salt

Remove the pulp and seeds from the tomatoes, cut into little cubes and keep separate until just before serving. Put the flesh of the avocadoes into a bowl with chopped onion and everything else. Add some black pepper and mash together. Add the tomato at the end and serve immediately.

SERVES 2-4

• 100g rolled oats
• 200g cottage cheese
• 4 eggs
• 1 teaspoon cinnamon

Blend the ingredients in a food processor. Pour into a heated pan by the 1/4 cup, cooking 2-3 minutes per side. Serve with your favourite berries.

• 2 brazil nuts
• 2 almonds
• a handful of blueberries and raspberries (around 10)
• a scoop of Body Brilliance
• a scoop of Body Fibre Ultimate Clean
• a glass of water/milk/rice milk/almond milk

Mix all the ingredients in a blender, serve in a tall glass and drink immediately.

SERVES 4

• 1 red pepper
• 1 courgette
• a handful of broccoli
• 1 aubergine
• olive oil
• fresh rosemary
• 500g lean organic mince
• 400g organic tomato passata
• a pinch of parsley
• a pinch of rosemary
• 2 cloves of garlic, crushed and chopped

Chop up all the veg into nice big chunks. Brown the mince in a pot with a little olive oil and some fresh rosemary. Then add the chopped veg and organic tomato sauce and simmer for about half an hour, then add the parsley and any extra rosemary. Stir it for a few more minutes, then right at the end add the garlic and stir through. If you want, you can serve with a little brown rice on the side (but I prefer it without).

Get many more great recipes like this one from James Duigan’s Clean & Lean Diet book.

SERVES 2

• 4 handfuls of baby spinach
• 1 cucumber, diced
• 1 red pepper, diced
• 2 handfuls of mung bean sprouts
• 2 handfuls of cherry tomatoes
• 4 tablespoons pumpkin and sunflower seeds
• a sprinkling of pine nuts
• 1 avocado
• a drizzle of extra virgin olive oil

Stir, mix and enjoy.

You can vary the ingredients if you want, but remember that tomatoes are full of lycopene which neutralises the free radicals that cause damage to the cells in the body.