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Saturday, 20 February 2016

Aldi's Kitchen Utensils : Review...


Earlier this week I got sent some lovely bits for baking and serving food to try out and review. These are all from Aldi's Home baking Specialbuy's range, which will be in-store from the 6th March.


I always love to try out new goodies for the kitchen, especially if it involves baking. As usual, I got carried away with photo's, so I still have some fun things left to try out. I thought I would break the post into 2 and share how I have been using them all.
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Saturday, 2 May 2015

Seafood Salad With Strawberries...


Quick to mix together, light, refreshing and low in calories.


Plus this healthy salad is just bursting with health-boosting antioxidants, vitamin C and protein to help keep you in tip top shape.
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Wednesday, 9 July 2014

Parma Ham And Burrata Salad With Roasted Peaches...


This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.

Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.

Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.
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Wednesday, 11 December 2013

Boxing Day Turkey And Raspberry Salad...



Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.

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Tuesday, 25 September 2012

California Prunes Smoothie And Salad...


California Prune and Mango Smoothie
Serves 6
Preparation time 10 mins

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Saturday, 15 September 2012

Tuesday, 11 September 2012

Beetroot And Butterbean Hummus...


Serves 4-6
Preparation time: 10 minutes
Cooking time: none


You’ll need
  • 250g cooked beetroot dipped in vinegar (not pickled)
  • 1 tin butterbeans (410g), drained & rinsed
  • 1-2 cloves garlic, crushed
  • Small bunch fresh chives, finely chopped (reserve a few for garnish)
  • 3tbsp extra virgin olive oil
  • Sea salt & freshly ground black pepper
What to do
  • Chop the beetroot into small dice, set aside in a medium bowl.
  • In a food processor blitz the butterbeans with the garlic, chives and olive oil. 
  • Season to taste with sea salt & freshly ground black pepper.
  • Transfer into the bowl with the beetroot and gently fold through to mix. 
  • Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. 
  • Serve as a dip with pitta crisps, or part of a salad lunch spread.
Recipe and photo credit by-  Love Beetroot


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Monday, 10 September 2012

Sunday, 2 September 2012

Yvonne Bishop-Weston Power Salad...



Serves: 1-2 depending on appetite!
Preparation time: 10 minutes

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Thursday, 17 May 2012

Summer berry salad...


Light, tangy and a great alternative to the more usual mayo dressed chicken salads.

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