Cauliflower Rice - 0pp

Cauliflower rice is a life saver when you're low on ProPoints! I'll admit, it does smell like fart when it comes out of the microwave, but I swear it doesn't really taste of anything, especially when served with curries or chilli which have a strong taste to them. 

One of the easiest things ever to make. There isn't an exact science to this, nor does there need to be, so this is just what I do. It's really hard to go wrong.

I usually get a small bowl (you know like the ones you have your cereal in), grate my cauliflower on the big side (I'm not fancy enough for a food processor) until I look like I have a decent portion (about 3/4 full. It's veg. I'm not scrimping.) Then cover the bowl with cling film and heat on full in the microwave for 3 1/2 minutes. Carefully remove the clingfilm as the steam hurts. Then that's it, ready to serve!

I know some people add salt and pepper to theirs, others add spices, some fry it (chicken fried cauliflower rice.. mmm must try). This is just what I have found to be the easiest method with great results each time. 

Moroccan Meatballs - 8pp

This recipe was actually stolen from the a Juice Plus clean eating plan and they are soooooooo good! I love finding recipes from other plans and making them fit my own.

Lamb mince can be substituted for beef, pork, turkey... whatever you fancy, but for me you can't beat lamb though the calories in it do upset me!

Serves 2

Ingredients

• 250g lamb mince (8pp for 125g)

• 1 onion, grated

• 2 garlic cloves, finely chopped

• fresh/ dried parsley

• Fry Light

• 1tsp ground cumin

• 1tsp ground cinnamon

• ½ tsp cayenne pepper

• 500g passata

• fresh/ dried coriander

Method

1. Put the mince, half the onion, half the garlic and parsley in a bowl. Use your hands to combine, then set aside.

2. Heat Fry Light in a frying pan, set over a medium heat. Cook the remaining onion and garlic for 5mins, until softened and golden. Add the spices and cook, stirring constantly, for 1 min, until aromatic. Add the passata and bring to the boil.

3. With slightly wet hands, roll the lamb mixture into balls (I usually make around 8 between the 2 of us), then put them directly into the sauce. Reduce the heat, cover and cook for about 15mins, until the meatballs are cooked through. Sprinkle with coriander to serve.

I have mine with cauliflower rice for 0pp :D