Introducing Lizzie King, mother of three, Nutritional Health Coach, author, and a graduate of Leith’s School of Cookery. Coming from a big family, even bigger on food, Lizzie has been surrounded by delicious cooking and food all her life, this being her main source of inspiration for her family friendly food blog Lizzie Loves Healthy.
We love her easy to make wholesome recipes, top tips for keeping the whole family healthy and her constantly updating blog which provides us with endless food inspiration.
Lizze has also launched her first book ‘Lizzie Loves Healthy – Family Food’ which will definitely be on our Christmas wish list.
Here are some of the reasons Lizzie Love Healthy should be bookmarked on your computer…
From getting ’10 a day’ to discovering the truth behind those ‘sugar free’ snacks, Lizzie’s blog offers something for everyone and provides hours of inspirational reading. Take a look at some of our favourite blogs below;
Recent studies have shown that we should be eating 10 a day rather than the original 5 a day target. This may seem like a lot bit with these five simple tips, Lizzie shows how easy it can be…
From hidden sugars in our cereals, drinks and ‘sugar free’ treats, Lizzie shares what is really going on in the food industry, the importance of clean eating and why reading labels is so important…
E Books and so much more…
Lizzie offers her readers the chance to kick bad habits the healthy way with her selection of e-books and online courses. One of our favourites shows you how to cut sugar from your diet offering simple, delicious recipes that provide healthy alternatives for the whole family.
And last but not least the recipes…
From breakfast to dinner, drinks to desserts, there are so many options to eat better on Lizzie’s website. We have been dreaming of this creamy, cheesy deliciously healthy butternut squash lasagna for days…
Why not try it this weekend and cook up a batch for the whole week?
- 2 large butternut squash, peeled and cored
- 500g beef mince
- 1 onion
- 2 garlic cloves
- 2 carrots, diced
- 1 celery stick, finely sliced
- 1 sprig fresh thyme
- 1 x 400g tin chopped tomatoes
- 100 ml red wine
- 200-400ml chicken stock
- 1 tbsp tomato puree
- 2 tbsp olive oil
- 60g butter
- 60g cornflour
- ½ tsp grated nutmeg
- 3 cups milk of choice
- ½ cup grated parmesan plus ½ cup to top
Step 1: First make the meat sauce. Slice the garlic and onion finely, add the oil to a large casserole dish, and along with the carrots, and celery, sauté for 10 minutes.
Step 2: Add the fresh thyme, salt and pepper and turn up the heat to high. Brown the mince, stirring so it doesn’t stick after 5 minutes add the red wine to deglaze the pan and stir for a minute or two. Then add the tomatoes and some stock to the pan, bring to the boil then turn the heat down to a gentle blip and make the creamy cheese sauce! Can bubble away for up to an hour, just check liquid levels every so often and add more if too dry.
Step 3: Melt the butter in a small pan, whisk in the cornflour and nutmeg, with some salt, then gradually drizzle in the milk, stirring to combine all the time. Tip the cheese in and whisk together then set aside.
Step 4: To assemble you need to slice the squash vertically to make strips to act as the lasagne sheets. Cut them in half first, then carefully slice from the top down, approx ¼ inch widths. You should get about 8-10 from each vegetable.
Step 5: In a lasagne dish (rectangular oven proof) about 14” by 10”
Step 6: Spread about ½ of the ragu, followed by 1/3 of the cheese sauce, then lay ½ of the squash slices – cut into squares if easier to cover. There should be enough of everything to do this all again, finish with a layer of cheese sauce then sprinkle with parmesan.
Step 7: Bake in the oven at 180 for 20-30 minutes until golden brown and bubbling on top.
Step 8: ENJOY!