​ ​	Spring has finally arrived (or at least it’s very nearly here), so Anna (from Tooting-based We Are Fit Attitude) has put together some superb spring recipes!

The lighter mornings and milder temperatures tells us that spring is in the air! To celebrate the season where vegetation comes to life, I’d like to share some quick-to-make, healthy recipes that are full of natural wholefood goodness. Enjoy!
 

Minty Courgetti-Beans
 

Ingredients

• 1 x tsp coconut oil
• 1 x chilli (optional)
• 1 x large leek (finely chopped)
• 1 x large courgette (grated)
• 200g beans (any type…I use white kidney beans)
• juice of 1 lemon
• 1 x garlic clove (crushed)
• ½ tsp salt
• 20g parsley (finely chopped)
• 5g fresh mint (finely chopped)
• 2 x spring onions (finely chopped)
• 50g cucumber (cut into small chunks)

To make

• Melt coconut oil with chilli in a frying pan.
• Add leeks and sweat for 2 minutes.
• Add courgette and cook until excess liquid has evaporated (about 5 mins).
• Turn off the heat and add beans, lemon juice, garlic and salt.
• Leave to stand for 5-10 mins to cool.
• Stir in parsley, mint, spring onions and cucumber.

Serve with side salad/dollop of hummus or greek yoghurt (or both)/rice.
 

Mushroom & Leek Risotto (minus the rice)
 

Ingredients

• 1 tsp coconut oil
• 1 leek (finely chopped)
• 300g chestnut mushrooms (finely chopped)
• 1  tsp bouillion/veg stock
• 200ml boiling water
• 1  tsp mixed herbs

To make

• Melt coconut oil in a frying pan.
• Add in leek and cook until softened.
• Stir in mushrooms for 2 minutes.
• Sprinkle mixed herbs into the mix.
• Melt bouillion or stock cube into 200ml of boiling water.
• Add the stock into mushroom mix and cook on relatively high heat (liquid should be bubbling) until the liquid is reduced right down (should take about 15 minutes).

Delicious with a poached egg or a mustard chicken breast with salad.
 

Roasted Pepper Tommy Dip
 

Ingredients

• 200g canned black beans (drained)
• 150g roasted red pepper
• 100g chopped tomato (fresh or canned)
• 60g sundried tomato
• 1 tbsp olive oil (used from the sundried tomato pack)
• juice of 1 lemon
• 1 garlic clove (crushed)
• 1 tbsp Worcester sauce
• 1 tsp paprika

To make

• Place all ingredients into a food processor.
• Pulse slowly until you reach your preferred texture.

Serving suggestions

• Selection of chopped up fresh or roasted veg.
• Serve as a side to have with eggs on toast.
• Use as a salad dressing, mixing with salad and adding a dollop of humous and white beans.

Lemony-Coconutty Yoghurt
 

Ingredients

• 120g greek yoghurt (full fat)
• 10g hemp seed hearts
• 10g dessicated coconut
• 10g activated mixed nuts
• juice of half a lemon
• ½ tsp lemon zest
• stevia (add according to tastebuds)

To make

• Mix all the above into a bowl.
• Leave the stevia to last and add gradually until you have reached the right sweetness.

Anna is founder of We Are Fit Attitude, a fitness business based in Tooting. Find out more about her one-to-one and group fitness training on her website, and follow her on Twitter, Facebook and Instagram.

We Are Fit Attitude is one of our Community Partners and also part of our Wellbeing Network.