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We are all told, “live your life to the fullest”; I am here to do just that. Zara Prowse Nutrition serves as a vessel to project my passions, and clue in my loyal readers as to what inspires me in this crazy world. So, sit back, relax, and read on.

Banana and Blueberry Muffins

Banana and Blueberry Muffins

Ingredients 300g Self raising flour 1 tsp Bicarbonate of Soda 50g Large rolled porridge oats 100g Light muscovado sugar 2 Bananas 250 ml Buttermilk 5 tbsp Olive oil 2 Egg whites 150g Blueberries Method Heat oven to 160c Fan/180c/Gas 4 Place 12 paper muffin cases into a muffin tin Put the flour and bicarb into a large bowl Add the sugar, saving some to sprinkle on the top of the muffins and the oats to the flour Mix and make a well in the centre Mash the bananas in another bow

Chilli con Quorn

Chilli con Quorn

Ingredients Olive oil 1 onion, finely chopped. 3 garlic cloves, crushed or finely chopped. 2 chillies, finely chopped. 2 tbsp of smoked paprika (La Chinata is the best) 2 tsp of chilli powder 2 tsp cumin 1 can of tinned plum tomatoes 1 vegetable stock cube 1 can of kidney beans 1 bag of Quorn Method Heat a splash of oil in a large pan. Add the onions and cook for 3 minutes on a medium heat. Add the Quorn and a splash more oil if needed and cook for 7/8 minutes. Add the chilli

Turkey Casserole

Turkey Casserole

Ingredients leftover turkey leftover gravy 1 onion, quartered any veggies, leave the skin on and just roughly chop. 1/2 pint stock 1/2 tsp thyme 1 vegetable stock cube salt and pepper to taste Method Heat olive oil in a large casserole dish and add the onions, cook for 5 minutes. Add in all of the veggies and cook for a further 5 minutes, adding the thyme for the last 30 secs. Add all remaining ingredients and bring to the boil. Place the lid on the casserole and place in a p