Thursday 30th September
Check out my article in today’s Cork Independent to find some tips on eating on the run.
Below is a great recipe for scones that you can cook in batches and then freeze to eat when you want…
Courgette and Cheese scones
1 medium courgette
1 cup (250g) Wholewheat flour, sieved (I used spelt)
1/2 coarsely grated vintage cheddar or blue cheese
1/4 cup (3 tbsp) finely chopped chives or parsley
1/2 cup (125mls) ofÂ buttermilk or milk of your choice with a dash of lemon
1 teaspoon of baking powder
Preheat the oven to 200Â°C. Lightly flour an oven tray. Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
Combine courgette, flour, cheddar or blue cheese, chives and salt in a large bowl. Gradually add the buttermilk and mix with your hands until a soft dough forms. Turn out onto a lightly floured surface and pat into a 2cm-thick piece.
Use a 5 cm-round pastry cutter dipped in flour to cut out rounds from dough or simply turn a glass upside down and use that!
Knead remaining dough and continue cutting until you have 16 scones.
Place on tray and use a little leftover milk to cover each scone with a pastry brush.
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Hope you enjoyed this post. Remember that keeping on top of your health and eating habits takes ongoing support and motivation.
Do you want to develop a balanced diet plan to suit your health and lifestyle? My healthy eating update service might be just what you need: Lucy's Living Digest.
Or if you are looking for more of a plan than a one-off recipe, try one of my specially designed meal pans Lucy's Meal Plans giving you everything you need to stay on track