Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Tuesday, 9 May 2017

RECIPE & REVIEW: Truffled Pizzas with The Tabl

Today's post is in collaboration with Tabl. You can read my other Tabl collabs herehere and here. Not heard of Tabl? Check out this post for all the deets. 

This speedy recipe is absolutely ideal for those days when you've got no time but want something utterly indulgent.

I've not always been a massive truffle fan and have found that 'truffled' dishes either taste of nothing or garlic. Weird right? As part of my Tabl collaborations and kitchen spring clean I was kindly gifted two wonderful truffle ingredients from a company called Pasta & Truffles - a rich Black Truffle Oil and a Truffle & Mushroom Sauce. I did think perhaps I could make a pasta dish but that seemed quite obvious so instead looked to that other Italian classic - pizza!
These beautiful flatbread pizzas honestly take about 10 minutes to make and can be layered with any ingredients of your choice. I went for:

Our second pizza was also topped with a fresh egg which was truly amazing.

Simply whip out a flatbread from the freezer and add your toppings in a pretty pattern - we all want Insta-fame after all! Bake in the oven at 200 degrees for 10 minutes or until the bread is golden and the ingredients cooked. Please make sure you FULLY COOK any raw meat or fish, perhaps before adding to your pizza.
Remove from the oven and, while hot, drizzle with a teaspoon of that Black Truffle Oil then slice into sixths et voila! Midweek pizzas quicker than any delivery service could bring them to your door!
For our second serving we also cracked an egg on top. Bake this version for a little longer to ensure that the whites are fully cooked then, when it come piping hot out the oven, add your truffle oil. Truffle oil and egg yolk is a combination made in HEAVEN! So you must try this one! 

Thank you to The Tabl for providing the truffle products used in this post. All other ingredients were paid for by myself. All images and opinions are my own. I have not used affiliate links in this post. 

Wednesday, 20 April 2016

REVIEW: Indigo Nutrition Super Powders and Raw Chocolates

Indigo Herbs is on a mission to help people on their journey to a healthy lifestyle with affordable products packed full of the healthiest ingredients. From organic raw chocolate kits to maca powder, herbal tea blends, barley grass powder and more. Established in 2004 in Glastonbury, Indigo Herbs are a one-stop shop to a healthy lifestyle.
This weekend I treated myself to some raw chocolates. The kit comprises of 100% pure raw chocolate ingredients, including raw cacao powder, raw cacao butter, raw agave nectar and pure raw vanilla powder to produce nutritious and delicious raw chocolate. Raw cacao is a great source of magnesium, which helps to strengthen bones and improve circulation, and iron, which helps to oxygenate the blood and reduce fatigue. These chocolates would make the perfect 3pm snack and pick you up for the rest of the day. 

I chose to make both raw chocolate bars and an even healthier treat: orange segments dipped in raw chocolate. You could use this raw chocolate set to make chocolate drizzles, chocolate bars, raw chocolate desserts and more! What chocolate treat would you make with this raw chocolate set?

Method

  • Melt the cacao butter in a bain-marie over a simmering saucepan of water. Once fully melted, add in the vanilla powder and stir until fully combined. 
  • Tip in the raw cacao powder and stir until fully incorporated. The mixture will become a rich brown liquid which looks absolutely divine! At this stage you could skip any sweetener and enjoy a 100% pure dark chocolate, otherwise tip in the whole bottle of agave syrup. This takes about 100 stirs to fully incorporate into the mixture. 



  • Next, decide what treats you want to make! I tipped 3/4 of the mixture into a low set mould to create a giant chocolate bar.
  • I used the rest of the chocolate mixture to create dipped orange segments - almost like a healthy Terry's Chocolate Orange! Cut the orange into segments, making sure to remove the entire peel. 
  • Dip these segments into the chocolate mixture then place on a cold plate. Pop into the freezer to set overnight.

The next morning transfer your orange segments into the fridge and enjoy! I had these as a late morning snack with a coffee. I had so much energy for the rest of the day and the flavour is absolutely delicious. 

Let me know if you make these gorgeous chocolates or if you have tried Indigo Herbs yourself.  

Monday, 18 April 2016

RECIPE: Thai Taste Vegan Curry with Fluffy Brown Rice

Thai Taste, who produce a delicious range of sauces, pastes and meal kits made in Thailand by Thai chefs, invited me to take part in their April recipe challenge! As well as using the best quality, natural and authentic ingredients, Thai Taste sauce sets are really convenient and allow you to cook restaurant-quality food within 30 minutes at home. Can't complain at that! 
It's Thai New Year this weekend so to celebrate I have created a classic green thai curry but with a twist. This vegan delight is packed with nutritious vegetables and drench in a gorgeous green curry sauce. I wanted to create a dish that was authentic to Thai flavours while being health orientated, packed full of veggies and ultimately delicious. Here are some of the health benefits of my Vegan Green Curry:
  • Coconut milk: this dairy free milk alternative is rammed with healthy fats and gives a creamy consistency to the dish
  • Fresh coriander: Packed with vitamin C, vitamin K and protein - wooh! Coriander also contains a small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene.
  • Fresh lime: Limes help to improve digestion in the same way as fresh lemon.
  • Carrots: Help you to see in the dark... sort of! The vitamin A and C are helpful for this function while the fibre helps to improve digestion. 
  • Sweet potatoes: Every vegan foodie's favourite vegetable! Sweet potatoes are classified as fibre, not a carbohydrate like white potatoes, and have plenty of vitamin A, vitamin C and vitamin B6. 

Ingredients
  • Thai Taste Green Curry Kit
  • 1 red onion
  • 1 sweet potato
  • 1 carrot
  • 1 lime
  • a handful of chopped coriander
  • 1 cup of brown rice, cooked according to packet instructions 

Method
Finely chop the red onion. Add a tablespoon of coconut oil to a large saucepan or Dutch oven and fry the onion gently for 5 minutes.
Chop the carrots and sweet potatoes into 2cm cubes then add these to the pan. Fry for 3-4 minutes.
Add in the Green Thai Curry paste and a tablespoon of coconut milk. Fry off for 5 minutes to release the gorgeous fragrance.
Add in the rest of the coconut milk and a splash of water.
Allow this to simmer for 10-15 minutes, ensuring the sweet potato is cooked all the way through. 
Add 1/2 the juice of a lime and the sachet of herbs from your Thai Taste kit then simmer for another few minutes.

  • Serve a ladle of curry per person with plenty of brown rice.
  • Finish the bowl with more fresh lime and chopped fresh coriander

I also added two handfuls of peas to the curry just before the end of cooking for added greens. You could switch in the root vegetables for your favourite veggies, ensuring they are always cooked through. 
Let me know if you make this recipe at home and check out the Thai Taste range here

Monday, 25 January 2016

RECIPE: Kale and White Bean Cassoulet with Vegan Sausages

As Veganuary continues I have been really enjoying make some of my favourite non-vegan dishes vegan. Sounds a bit of a mouthful, but, when it comes to hearty, delicious food we can all crave the classics such as an amazing curry, a classic pie or a great soup. Today's dish is an absolute French classic which I have made healthier and vegan - all with the help of my favourite vegan sausages from Linda McCartney. Not all of Linda's products are vegan but her rosemary and red onion sausages are not just vegan but ABSOLUTELY AMAZINGLY TASTY. Ok, I'm a little obsessed. Anyway, enjoy today's recipe and let me know if you make it.

Ingredients

1/2 a white onion, diced
1 carrot, chopped
1 leek, chopped
2 cloves of garlic, crushed
1/2 a cup of frozen peas
1 400g tin of cannellini beans
a large handful of kale, chopped
a large handful of rainbow chard, chopped (optional)
4 Linda McCartney rosemary and red onion sausages (or vegan sausages of your choice)
1l of vegetable stock (I used Kallo Organic)

Method

  • First, put the sausages in a 200 degree oven for 20-25 minutes,
  • Fry the leeks, onion, garlic and carrot in an oil of your choice (I use coconut) on a medium heat for 3-5 minutes to soften the vegetables. Adding a touch of salt brings out the water in the onions meaning you need to use less oil.
  • Once softened, add in the white beans and kale for 30 seconds.
  • Cover with stock and cook for about 10 minutes on a medium heat.
  • By this stage your sausages should be cooked. Remove them from the baking tray and cut into 2cm chunks. Chuck these into the cassoulet to add their yummy flavour to the broth.
  • Add the frozen peas and chard to your cassoulet for 5 minutes, then serve ladles of the stock and veggies into deep bowls. Season thoroughly with salt and pepper, then serve with crusty French bread and enjoy.
This makes about 3 portions so you can have leftovers for lunch!

Friday, 15 January 2016

RECIPE: Vegetable Kebabs with Vegan Creamy Avocado Sauce

Another Veganuary recipe! Wooh!

We all get those lazy days when the last thing you want to do when you get home is slave over the stove waiting for supper to cook. Well, today's recipe takes a little work but once you chuck it in the oven you can remove your make-up, change into your comfiest pyjamas and start an episode of How I Met Your Mother. Mix up the vegetables to suit your taste, add halloumi or chicken if you're a meat eater and most of all just enjoy how easy this recipe is.

Note: I actually got Alex to prep the veggies whilst I was at the gym so when I got home all I had to do was cook them - a great tip if your significant other is home before you!

Ingredients - Serves 2 with extra sauce
Vegetable Kebabs

  • 4 baby courgettes
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 1 red onion
  • 1 sweet potato
Creamy Avocado Sauce (Vegan!)
  • 1 ripe avocado
  • 1 garlic clove
  • 2 tablespoons of coconut milk
  • a handful of fresh coriander
  • a handful of fresh chives
  • a handful of fresh mint
To serve
  • Salad leaves of your choice
  • Freshly chopped cucumber
  • Sundried tomatoes
Method
Start by chopping all the vegetables for the kebabs into 2cm cubes. You want the veggies to all be the same size so the cook at an even rate. Stab the vegetables onto skewers in any pattern you feel like - we did it by colour for a prettier finish. Season thoroughly and brush lightly with coconut oil. Throw the tray into the oven at 200 degrees for about 15 minutes, or until the veggies are browned and delicious.
While the kebabs cook make the avocado sauce. This couldn't be easier - simply add the shelled avocado, coconut milk, garlic, herbs and plenty of seasoning to a blender. Whizz up into a gorgeous runny sauce, adding more coconut milk to get the desired texture.
After 15 minutes the veggies should be cooked. Serve up on a plate with a drizzle of avocado sauce, your mini side salad and a sprinkling of chilli flakes.

Are you taking part in Veganuary, or are a vegan? Let me know your favourite meals in the comments below! 


Wednesday, 13 January 2016

RECIPE: Vegan Noodle Salad with Soy and Ginger Tofu

This supper is absolutely delicious and unbelievably easy to make - perfect for those busy mid-week nights. This recipe is also ideal for the end of the week when you need to sue up those veggies left in the fridge but don't have enough of anything for a complete meal. 

How are you all by the way? Have you been taking part in Veganuary? I know I bang on about it a lot but I found a blog post today that I wrote in October about going vegetarian/vegan and realised I never published it. I am going to review my words after the Veganuary experience and publish the blog post so look out for that one. I have found that telling people I am vegan has led to many people saying 'but why', 'where do you get your protein' and the classic 'do you miss bacon'. I actually really feel for people who made this commitment way back when people thought vegans were basically aliens (think pre-1970s). Having a nut allergy certainly makes this journey harder but to be honest it's really not all that hard. You eat more vegetables and more carbs, providing you avoid the highly processed vegan 'treats' and meat alternatives yet people still think this is some sort of crazy diet. Long story short, it's better for me, the environment and the world as a whole. 

OK vegan rant over, here's today's recipe! This is really a combination of left-over vegetables, noodles and marinated tofu. Though I try to limit my soy intake, tofu is pretty much a staple in the vegan diet. It provides protein, that 'main element' on a plate and added flavour profiles. That said, marination is absolutely essential as tofu kind of tastes like cardboard when eaten alone. Let me know if you make this recipe in the comments below.
Ingredients - Serves 2
For the salad

  • 1 1/2 portions of soba noodles, cooked and rinsed
  • 1/2 a pack of beansprouts (about a handful each)
  • 1 sweet red pepper, chopped into thin strips
  • 2 carrots, chopped into thin strips
  • a handful of chopped coriander
  • a handful of chopped mint
  • 1 fresh chilli, chopped into tiny pieces

For the tofu

  • 1/2 a block of tofu
  • 2 tbs of soy sauce or tamari
  • a 2cm piece of fresh ginger, grated
  • 1 tsp of sesame oil
Method
Start with the tofu. Chop the tofu into 1.5cm wide strips and add into a bowl. Pour over the soy sauce and sesame oil, then grate in the ginger. Put this in the fridge for at least an hour. When you're ready to eat bake the tofu in the oven at 200 degrees for about 10 minutes. Make sure to turn half way if your oven is as terrible as mine.
While the tofu is cooking, move on to the noodle salad. Cook and then rinse the noodles according to the pack instructions. Throw these into a large bowl and drizzle with a tiny bit of sesame oil to loosen up. Add in the raw beansprouts, red pepper and carrots then sprinkle over the fresh herbs and chilli. Toss together then add a sprinkling of soy sauce if you want a saltier flavour. 
Serve the salad in two bowls then top with the slices of tofu. Enjoy!

Note: I used these really cool green tea infused soba noodles which gave colour and just a hint of flavour. You can make these yourself by cooking your noodles with a single green tea teabag in the water.


Monday, 11 January 2016

RECIPE: Current Favourite Avocado Toast

Not strictly a recipe, but hey if Nigella can get away with it....

Isn't avocado toast just life? No? Well clearly you've never indulged in this most delicious (and conveniently vegan) delight or you're living in Clapham and can't stand the sight of ANOTHER AVOCADO TOAST! Either way, I feel for you, but this one is different! It's my current favourite weekend breakfast for when I have a little time and packs in so many nutrients for the first meal of the day without even a hint of green juice. The side salad really makes this dish come to life so please do eat the two together. Enjoy x 
Ingredients - Serves 1
  • 1 ripe avocado
  • 2 slices of rye or sourdough bread, toasted (duh)
  • a handful of mixed seeds
  • a handful of rocket
  • 1 tsp apple cider vinegar
  • 1 tsp of white balsamic vinegar (use black balsamic vinegar if you don't have white)
  • plenty of salt and pepper
Method
Oh god do I really need to write a method? Mash up the avocado in a bowl then spread onto your two slices of toasted bread. I love rye but sourdough really does crisp up more so take your pick. Sprinkle with the mixed seeds.
For the side salad, arrange your rocket on the side of your plate then drizzle with the apple cider vinegar and balsamic vinegar. Season both the toast and salad generously and enjoy! 
Note: I have found if you leave the leaves (haha) for about 1-2 minutes before eating the vinegar can help to balance out the rocket's natural pepperiness. If the strong peppery flavour isn't for you, this is a great way to enjoy this nutritious leaf without scrunching up your face.

Wednesday, 6 January 2016

RECIPE: Vegan Pancakes with Healthy Caramel Sauce

I am finally back with a recipe. Yes it's been like a million years since I've done a foodie recipe that I was happy to share with you and I am glad I waited. My life has been filled with restaurant reviews and well, living life. Having a full time job, wedding planning, reviewing restaurants and being with my lovely fiance means that, to be honest, I've been cooking a bit boring! We have a cycle of meals that are generally all vegetarian but not hugely interesting! Think stir fries with tofu, shakshuka like every week, vegan chilli etc.... So! When I made this delicious breakfast on the first day of Veganuary I had to share it! Healthy, vegan, gluten free - this breakfast literally has it all for us picky eaters. 

Also isn't it funny how now we are eating better for ourselves and the environment we're called picky or difficult. Perhaps it's actually a self-reflection of those people who haven't made the commitment? Wow, I sound a bit rude but HEY! I'm not picky, just thoughtful. 
Ingredients - Serves 2

Pancakes

  • 2 bananas (riper the better)
  • 6 tablespoons of oats
  • 1/4 cup of non-dairy milk (oat, soya, almond, coconut, etc)
  • 1 tablespoon of flax seeds (optional)
Caramel Sauce
  • 6 dates, stones removed
  • a splash of water
Caramelised Pears


  • 2 pears
  • a tablespoon of caramel sauce (see above)
  • a teaspoon of cinnamon
  • a splash of water

Method
Start with the caramel sauce. Lob the six dates and a splash of water into a blender. Blend into a smooth paste and add more water to get the desired consistency. We added a sprinkling of salt to make this a salted caramel sauce - YUM!
Next, move onto the caramelised pears. Cut the pears into 1cm cubes, making sure to removed the core and stalk - keep the skin though. Put a teaspoon of coconut oil into a pan then add the pears. Stir for a few moments then add the caramel sauce (above) and at least a tablespoon of water. Cook for about 4-5 minutes until soft then sprinkle over a little cinnamon. Set aside.
And finally the pancakes! Put the 6 tablespoons of oats into a blender and blend into a powder. Add to a jug then add the bananas into the empty blender. Blender into a soft mush (oh yum!), then add to the oats. Mix into a paste, add the flaxseeds and the 1/4 cup of your milk choice. I used oat milk. Mix into a runny paste.
Add a teaspoon of coconut oil to a frying pan and gently heat. Pour about 1/2 a ladle of mixture into the centre of the pan then flatten out into a pancake. Cook for about three minutes on each side - there will be bubbles when they are done. Remove from the pan and set aside.
Share out your pancakes between two people then top with pears and a scoop of caramel sauce. Delicious!

Wednesday, 23 December 2015

RECIPE: Carte D'Or Christmas Pudding Sundae

The Christmas countdown is officially on - I know, there's literally two days to go! And with the festive season being the most wonderful time of the year, I have been invited by Carte D’Or to share this really yummy Christmas dessert that offers a fresh update on the classic Christmas pudding. Served alongside ice cream, cranberries and mulled wine this dessert couldn't get more festive and is also a great way of using up any left-over Christmas pudding after the big day.

You can make this dessert vegan by swapping the ice cream for a non-dairy alternative. I love the Booja Booja ice creams but for something a little less pricey the Coconut Collaborative Frozen Yogurt collection is also a great choice. I have also chosen to top my pudding with mixed seeds, however you could use nuts, almonds or even superfood powders to make it even healthier. 

Enjoy!
Ingredients
This dessert serves 3-4 people so adjust according to the number of people you would like to serve. 
  • 8 scoops of your chosen ice cream (I used Carte D'or Vanilla)
  • 200g Christmas Pudding (I used alcohol and nut free)
  • 100g of cranberry sauce (from a jar of fresh for added nutrition)
  • 2 tablespoons of mulled wine 
  • Your choice of toppings - seeds, nuts, superfood powders, fresh fruits etc.
Method
  • Cook your Christmas pudding according to the packet instructions. I normally steam mine but you could bake it in the oven.
  • Crumble this into a bowl when cooked then move onto the sauce.
  • Combine the cranberry sauce and mulled wine in a saucepan then cook over a low heat. This should take just a few minutes to combine and you could add sugar for more sweetness if you prefer.
  • Scoop your ice cream into the bowl then drizzle over the sauce. Create layers of cake, ice cream and sauce if using the classic glass bowl.
  • Sprinkle with your choice of toppings and enjoy!






Tuesday, 22 December 2015

RECIPE: A Collection of Mulled Beers and Ciders - Perfect for Christmas

This year I am taking a fresh approach to Christmas tipples. I'm not normally a massive beer drinker, however I love anything mulled. Mulled wine, mulled cider and now mulled beer. Yes folks, you heard me right. Imagine taking your favourite beer (here I used Budweiser as it is what we had around), and adding those beautiful Christmassy flavour profiles. Although you can still taste the beer flavour, the whole thing is elevated to a new festive level. This drink is also a great alternative to those wanting a lower sugar option to wine or cider. Enjoy!

Ingredients
  • 660ml lager 
  • 4tbsp palm sugar
  • 3 kaffir lime leaves 50g ginger
  • 6 mint leaves
  • 6 coriander stalks
  • 1 tsp coriander seeds 
  • 1 lemongrass stalk 
  • 1/2 a red birds eye chilli

Method
  • Remove the outer leaves of the lemongrass before bruising with the ginger using a pestle and mortar or a heavy rolling pin
  • Place all the ingredients into a saucepan and bring to the boil. Once boiling remove from the heat and cover the pan with a lid
  • Leave to cool then pass through a fine sieve to remove any bits
  • When ready to serve, warm in a pan and add a few extra mint and coriander leaves for decoration.
If you're more of an Ale drinker like my fiance, then this recipe for sweet and warming mulled ale is for you. The combination of honey, cinnamon and orange is so evocative of the festive season and the ale flavour really does work surprisingly well.

Ingredients 
  • 660ml ale 
  • 6tbsp honey
  • 1 cinnamon stick
  • 50g fresh ginger
  • 5 cloves
  • 2 cardamom pods crushed 1 lemon
  • pinch of Malden sea salt 

Method 
  • Weigh out all of your ingredients and pop into a pan with the ale 
  • Bring to the boil, ensuring you don’t leave the mixture on the hob for too long as this will burn off the alcohol and alter the flavour profile. 
  • Leave for a few minutes to cool slightly then pass through
  • a fine sieve 
  • When ready to serve, warm in a pan and add a curl of orange peel or a cinnamon stick for decoration 

The Lazy Girl's Mulled Cider with Stella Artois Cidre & Schwartz Spiced Cidre Kit
Well I couldn't be making fancy recipes all Christmas now could I! Now I cannot deny that the above mulled beers are delicious (we have been making them all week), this classic mulled cider recipe is a real winner for me. And how long does it take to make, well... about 10 seconds!

Simply open up the pre-selected pack of mulling spices. Inside you'll find a teabag for each drink that you are serving. Either warm on the stove or serve cold - I actually prefer this cider cold for a more refreshing drink. 
Merry Christmas everyone!


Monday, 27 July 2015

RECIPE: Vegan Chilli with Lettuce Wraps

Chilli is one of those dishes that people love and it's unbelievably easy to make. That said, the traditional chilli con carne can be really unhealthy. I remember when I was younger my Mum would serve my Dad a shit-tonne of boiled to death white rice with ladles of high-fat beef mince chilli. Not to hate on my Mum but that's what my Dad would eat in one sitting!

Since becoming more health conscious and enjoying vegan food more than meat-based dishes, I have been keen to take my favourite dishes and update them for my health-focussed lifestyle. Today's recipe ditches the rice and instead uses whole lettuce leaves to create 'cups'. I guess this dish is a mix of chilli and tacos, but hey either way it's delicious.

Of course you can swap in any veggies you feel like but I adore how many veggies we packed into this dish. Who needs meaty plates full of carbs when you can have this?

Ingredients - Serves 2

  • 1 white or red onion, finely chopped
  • 2 carrots, chopped
  • 1/3 red cabbage finely shredded
  • 1/2 cup frozen peas
  • 1/2 cup frozen sweetcorn
  • 1 tin of kidney beans
  • 1 tin of chipped tomatoes
  • 2 spring onions, chopped
  • 2 whole baby gem lettuces with the leaves taken off
  • 2 tsp cumin
  • 2 tsp of paprika (smoked if possible)
  • 1 tsp of chilli powder (more if you're feeling brave)

Method

  • Start by gently frying the onion off in a little oil. Add in the carrots and shredded red cabbage and gently sweat those down until they start to soften. If you want to add meat then this is the time, allowing it to brown.
  • Add the spices and allow to fry for 1 minute to release the aromas then stir into the veggies.
  • Chuck in the kidney beans and chopped tomatoes then turn down to a summer for 10 minutes. 
  • Add in the peas and sweetcorn for 3-4 minutes.
  • Arrange your lettuce leaves in a fan then ladle on your vegan chilli. Top with chopped spring onions for a touch of freshness.

Wednesday, 1 July 2015

What I Eat In A Day

One of my post popular posts on this blog is my Deskside Lunches piece. As an update to this today I am sharing with you what I eat in an average day. Some of my favourite videos to watch and blog posts to read is 'What I Eat Wednesday's', so perhaps I could make that a feature on here? Let me know what you think?


As you can probably imagine I try to eat as healthy as possible in a normal day, but of course I’m not perfect. Today when I am writing this post I am hungover as hell and have eaten a slice of apple pie, a rocky road, a dark chocolate and pumpkin seed cake, a chicken wrap, three coffees and a plum. Like seriously, give yourself a break if you’ve eaten foods you’d prefer not to today. It’s OK! I believe you should always do what feels right for you, and today eaten a shit load of cake felt right for me!

Onto my food menu:

Breakfast
During the week breakfast is always the same for me: homemade granola with milk (normally whole dairy milk) and chopped banana. Occasionally I will add fresh berries if we have them or a squeeze of honey if I fancy something sweet. I will also drink a green tea or cappuccino from my Tassimo machine.


Lunch
The base for my lunch is always leaves – most often this is spinach but I also love baby kale, baby leaf mixed salad, rocket and massaged kale. To this I always add avocado (half, chopped into cubes), 1 carrot (chopped) and a 1/5 of a cucumber (chopped). That’s the very very basic salad. Then I will add protein: normally this is turkey but occasionally it will be feta, chicken or egg. Finally I add carbs; this changes quite a bit. Sometimes I opt for quinoa and make a big batch at the start of the week, but other days I’ll roast sweet potato and squash, use leftovers from dinner or make a big batch of hummus as add a tablespoon to my lunch box.
Snacks
I am a serial snacker and it’s something I’m trying to kick. I read in Amelia Freer’s wonderful book that snacking is actually really bad for our digestive systems. We are not supposed to have them in full-whack all day while we shovel more food in than we need. Healthy or non-healthy, snacks are not a required part of our diet and something I would love to phase out. Here is a list of some of my favourite snacks:

  • Two clementine or one large orange
  • Granny Smith or Golden Delicious apples
  • Plums and peaches (when in season)
  • Kale chips
  • Popcorn (usually from Propercorn which is sold at work)
  • Raisins or dried cherries
  • Seed and dried fruit mixes
  • Hummus and vegetable sticks
  • Banana and oat cookies
  • Home made granola bars
  • Raw cacao and seed bliss balls
  • Or…. Chocolate. 
Dinner
This varies hugely day to day, but is more often than not plant based with additional protein. My dinners can range from a vegan black bean chilli with brown rice, through to sticky pork ribs with stir fried Chinese greens. I love cooking simple meals with plenty of flavours and textures. These are not restaurant dishes by any stretch of the imagination, but I like enjoying what I eat! I do experiment, but not outside of my comfort zone. For example, my boyfriend can eat rice with ANYTHING, but I can’t imagine eating rice with crispy fish, or having pasta with soy sauce, or mayo with an omelette.

I do repeat my favourite dishes, which is not something I used to do, and mostly look to creating ‘bowls’ now. I discovered the macro bowl on Pinterest and since then I have loved creating bowls that are packed with nutritious ingredients. These will always have a ‘grain’ base such as rice or quinoa, which is then surrounded with protein, veggies, sauces and greens. Here are a few of my favourite:

  • Tropical Bowl: Pineapple or mango, jerk chicken, rice, guacamole, sweetcorn, bitter leaves
  • Curry Bowl: Rice base with tandoori salmon pieces, carrot pancakes, peas with mint and chilli, onion chutney
  • Mexican Bowl: Chile d’Arbol chicken, rice, guacamole, sweetcorn, black beans in chilli sauce, sour cream or yogurt dressing
  • Chinese Bowl: Soy and ginger pork, rice or quinoa, edamame, raw spring onion and cucumber, steamed pak choi and choi sum and sesame seeds
  • Morrocan Bowl: Quinoa, hummus, roasted carrots, beetroots, squash and red pepper, tzatziki, spinach
A few of my other staple dishes are fresher takes on the classics. For example I love courgetti/ zoodles and will often replace the wheat-base noodles or pasta with courgettes. An absolutely favourite dish in my house is cougetti with basil pesto, mixed seeds and fresh peas. Roasted in the oven with a little Parmesan, this dish is insanely good. We also love a big pot supper such as a curry, stew, soup, casserole or ragu.  These are easy to make and easily paired with greens, carbs or other proteins.

I hope this article was informative! If you would like me to do a ‘What I Ate Wednesday’ please let me know. I could also look at doing this as a video – branching out I know.
Copyright © 2014 The Young Domestic Goddess