A trio of top recipes

I realise I have been very sparse with providing my latest recipes on here recently.

So to make up for it, here are three of my favourite from the last couple of weeks - maybe give them a try this bank holiday?

The absolute best in my opinion and one that will become a regular mid week supper is stuffed peppers.

Now who doesn't like a stuffed pepper? But I have to admit, it took me a long time to master the recipe. It sounds easy enough to make but as it is such a simple concept it is important to get the flavour.

I also found a fast way to make the creation.

I hollowed out the peppers and then put the lids back on. I put them in the over in a little tin foil chair so they didn't fall over and just baked at 180 degrees whilst I prepared everything else.

Make up some cous cous and flavour it how you prefer. I had mushroom cous cous. Whilst that is soaking fry off some onion and turkey mince. I added in some oregano. (I think fresh oregano is too strong but I loved the dried stuff and it is a match made in heaven with turkey). Once it was all cooked I mixed the turkey mixture with the cous cous and cooked spinach for added benefits and then stuffed the peppers.

I left them in the oven for a further 10 minutes to make sure everything was cooked through and hot. It also lets the flavours combine. Then serve with salad. Yum!


This next dinner is a rarity as my other half hates courgettes so I take the opportunity when he is away to have this super healthy tea.

Spiralize your courgettes. They can be eaten raw or cooked slightly but I recommend keeping some crunch in them or they become a bit watery.

For a sauce I blended an avocado with half a sachet of creamed coconut. It was a very luxurious and tasty sauce. Just season it to your liking and add some lemon juice. The coconut was a new twist I hadn't done before but I had some left over so I gave it a go and now i'll never look back.

I fried some onions for some lovely texture, added the sauce and courgetti to warm it all through and served with a couple of poached eggs on top. When the luscious yolk runs into the courgetti it is heaven.

My third creation, and one I am currently eating is an adaptation of lots of recipes for protein balls. I see them all the time and wanted to give this type a go. I have made some before but these were easier and so good!

In a blender I whizzed together some peanut butter, unflavoured protein powder, vanilla essence and honey.

Once it all came together in a crumbly consistency I scooped some out and rolled it into a ball. I did this 12 times and let the balls cool.

I then melted some chocolate with some coconut oil and dipped the balls into the choccy mix. One lesson I learnt was to keep the balls separate and in the fridge to set. As you can see from the below image they look a bit messy when they have been stuck together. Lesson learnt!

Once they set they have kept in the fridge for two weeks now (it has killed me trying not to binge on them) and they are a great healthy, on the go snack!

The nobbly bits give off the 'homemade vibe' or so I tell myself

Find all these recipes on my recipe page soon.

This week's healthy feasts

Vegetarian Mexican casserole,
Avocado, rice cake and poached egg,

Banana cookies

This week I have embarked on a culinary experiment.

I eat meat but I do love having a few days without it as it can be a bit heavy on my stomach. I have also been having trouble with my stomach lately and I suspect it is a wheat or gluten intolerance.

So I have tried a couple of new healthy recipes to try and get my tummy happy again. (Apologies about my sloppy presentation and photographs).


Guacamole and poached egg on rice cakes: 

The avocado, rice cake and poached egg is pretty straight forward and came from me having half an hour to rush a lunch using the few ingredients I had in.

So these new buckwheat rice cakes are brilliant. Only 29 calories and full of healthy seeds.

I love avocado, it is rich and creamy and full of healthy fats, it was a no brainer really - the guacamole and rice cakes would be a match made in heaven. But I needed more. It had to be more substantial to keep me going for the rest of the afternoon. My go to protein is eggs and I love poached egg.
Essentially I made my own healthy version of egg on toast. I upped the benefits by using super foods.

It was really delicious and will be a regular meal in future.

Banana cookies

These banana cookies were delicious and satisfied my sugar cravings. You only need three ingredients and they take 20 minutes to make.

Mash or blend two medium bananas to make a smooth paste, mix in a cup of oats and a quarter of a cup of chocolate chips - or dried fruit if you prefer. Scoop out onto a baking tray, (it made about 12 for me) and bake at 180 degrees for 10-12 minutes.

Then enjoy!

Mexican casserole

Now this was something special. As someone who loves Mexican food and peppers this was perfect. I made it for friends and it served six so I had two portions left over for the next day.

I fried a load of peppers and onions in a pan, added some sweetcorn once the peppers had softened and sprinkled everything with chili powder and cumin.

Then I mashed up a tin of mixed beans and pulses with a bit of water to loosen them and made some enchilada sauce.

I used whole wheat tortilla strips and layered all the ingredients in a baking dish. Popped it in the over with some cheese on the top for 20 minutes and viola - a stunning dinner.
My boyfriend didn't even miss the meat!

Enjoy and keep an eye on my recipes page for instructions...

Benefits of a juicer

Every once in a while I feel the need to cleanse my body. Sometimes it is with products such as Bootea other times it is with a juice cleanse.
I have been feeling a little bit too exhausted this week to do a full juice cleanse so I just incorporated a couple of juices into my week.
They served as my snacks and pre-workout drinks.
The best one has definitely got to be my fruity beetroot juice. Whether you like beetroot or not you should try this one. It is a delicious recipe and the apples make it sweet and yummy.

Lovely beetroot juice

Beetroot

The benefits beetroot have to offer are endless. The purple plants are packed with betalains, plant pigments that give the beets their distinct colour. Not only do they give these root veggies their vibrant colour but they have great anti-inflammatory and detoxifying properties. 

The purple jewels also contain potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbs, protein and soluble fibre. They are great pre-work out and experts suggest they can increase stamina, manage blood pressure and delay dementia. 

It might sound a bit extreme but what have you got to lose? Whether that is true or not it will still do more good than harm packing in some beet juice with your lunch. 

Juice

I cannot shout about my juicer enough and anyone who wants to incorporate more of the vitamins and minerals raw fruit and veg has to offer, should invest. 

I am not stupid, I know whole fruit and veg has even more in the way of nutrition and a lot of fibre is in the skins and peels. But when you're pushed for time or just not motivated enough to eat a lot of fruit and vegetables one day, this is a quick and easy way to get some of the best benefits of the healthiest foods into your system. 

So try a juice and see if you feel energized and refreshed. Also if you have beetroot don't be alarmed by your pink urine. That is normal. 

Protein and fat meal plans

After a week of feasting and not thinking about the food I ate, (including take-aways and chocolate bars) I felt it was time to seriously get back on track.
My healthy life style has taken a back seat and I twisted my ankle so I could not even run to rectify the bad behavior in the kitchen.
I have blogged before about having a high fat/protein and low carb diet. I am going to use the next two weeks to take this more seriously.
Here is an example eating plan.
Monday:
Breakfast - Yogurt, berries and nuts.
Lunch - Grilled chicken salad.
Dinner - Salmon and a variety of vegetables.

Tuesday:
Breakfast - Almonds and protein shake made with milk.
Lunch - Homemade soup.
Tea - Tomato coated chicken with variety of vegetables and sweet potato wedges.

Wednesday:
Breakfast - Poached egg on flat mushroom.
Lunch - Soup.
Dinner - Chicken salad.

Thursday:
Breakfast - Yogurt, berries and nuts.
Lunch - Chicken salad.
Dinner - Omelette with tinned mackerel.

Friday:
Breakfast - Scrambled egg and tinned mackerel.
Lunch - Soup
Dinner - Fish or chicken with a variety of green vegetables.

Snacks - Seeds, nuts, protein shake and small amounts of fruit.

This is the plan I followed the first week I changed my diet to be more protein and fat based. That week I instantly felt better in myself and like my body was tightening up. I have some left over Thai curry that will be a dinner in place of Wednesday's chicken salad but this is an example of a focused week.
The main foods that I eat for a protein and healthy fat enriched diet are there, including a lot of eggs, vegetables and fish. Fresh food is the way forward and this diet is the best way to incorporate it in my opinion. 

The importance of a healthy fridge

I know I am not alone in this, there are a few of us out there who appreciate a full fridge.
So I thought I would share with you all, the contents of my fridge after a "big shop" and a night doing prep work in the kitchen.

My Fridge

From top left; Watermelon, homemade lemon and mustard salad dressing and half a butternut squash.
Second shelf down from left; Cottage cheese, Muller Rice (my naughty treats), Greek yogurt, homemade pesto, eggs and the superfruit - strawberries.
Bottom from left; A variety of mushrooms, frozen blackberries defrosting for breakfast, haddock (always have some kind of fish in). The containers, stacked from the bottom; homemade chicken soup, cooked quinoa ready to go as a quick salad or carb and roasted butternut squash (supposedly to add to salads but often used as a snack). Also hidden in the back is a salad prepared for lunch tomorrow.
Drawer; loads of fresh veggies like rocket, spinach, broccoli, spring onions, peppers etc... a lot of greens.

As you can see with a fridge stocked so well with delicious goodies it is hard to miss the foods and snacks like crisps, chocolate and pizza. I have full, healthy meals ready to go when I want and great things to pick at.
I find it so satisfying to know that I made healthy alternatives to foods. By making things like, my own salad dressing and pesto, I know exactly what the ingredients are and it is good to go whenever I am.

I hope my fridge inspires one or two of you to pre-prepare just on thing whether it be soup or even cooking up some brown rice.

Eat smart guys.

A lady that lunches

I have posted before about prepping meals for the week. I cannot recommend it enough.
This Saturday I spent the whole afternoon in the kitchen, I know for some people that sounds like hell, but I love cooking and experimenting so I was in my element.
I got a full chicken and had a go at jointing it. I have to say it wasn't the prettiest crown when it was finished but not a bad job for a first attempt.

Ready for roasting

I roasted the crown so I had lovely roast chicken for salads and scrambled egg etc.. all week. I then used the bones, thighs, legs, wings and whatever was left and made chicken stock. It was the first time I had ever made it and it was pretty easy. It tasted great too. I then tore the meat from the legs and thighs to put with the roast breast. Once all the chicken I could get was torn up I had about five 100g portions. Yum.

Lots of chicken ready to go for whatever I want.

So that was my quick protein source sorted but as we all know, I also love a good soup. So I used some of the chicken and all of the chicken stock to make a chicken and barley soup. Next to that I made an Indian spiced vegetable soup.

Spiced veg on the left and chicken on the right

I left some chunks in the spiced veg soup but blended most of it for a lovely curry consistency. The chicken one, made with the homemade stock is so rich and gloopy. I had never made any soup that was not just a vegetable based soup so I was pretty pleased with it. They freeze brilliantly too. All I have to do is get which ever I fancy out in the morning and heat up at lunch. Each soup made six servings so I have enough to last two weeks now, as I will have a few salads and egg based dishes to mix my lunches up a bit.

Some ready for freezing, others ready for lunch this week

If you're not a big cook don't worry. You don't have to spend hours in the kitchen to get these results, soup can be made in no time at all and as for a chicken, roasting a crown, just put it in an 190degree oven and forget about it for 50 minutes. It really is that easy. This way you save the pennies, jam pack your lunches with nutrients and vitamins from veg and have protein on standby. I can't recommend taking an hour out of your weekend to do something like this enough. Home made soups taste 100 times better than tinned stuff, are more filling and provide much more nutritional benefits to the body. So get out your crock pot and give it  go.

Start the week right

I am a big believer that there is no excuse for unhealthy eating.
All this, I don't have time to make a healthy lunch or a panini or meal deal is quick and easy, is rubbish.
Yes sometimes all you want is a pizza or a chicken curry, that is fine, sometimes... but on the whole you should and can eat well.
First of all, not only are there healthy choices out there if you look for them. But secondly, all you need to do is to put aside about one hour of your Sunday and you can be prepared for greatness.
I make one or two soups every weekend depending on how many I have stacked up in the freezer. 
This week I made chunky vegetable soup. I also cooked some brown rice so I had the carbs on hand for a quick dinner and roasted some butternut squash. It is a favourite vegetable of mine (they say orange veg is one of the best types) but it takes a while to cook. 

Vegetable soup, brown rice and squash, yum

The great thing about homemade soup, and I know i've probably said it before, is it is so versatile. Anything you want can be made into a soup. Most soups are veggie based so already you are getting a nutrient packed lunch and it is low calorie. Especially if you ignore the use of cream in a recipe. (It never really needs it in soup.) It is quick for lunch, heat it up in the microwave or on the hob and in three minutes you have a delicious, nutritious meal. It also freezes brilliantly, I always make a massive batch so I have some left over to freeze meaning some weeks I can mix and match.
By pre-cooking the brown rice and butternut squash it meant when I came home from a long day at work followed by a session at the gym I still ate well. So many people would see it as a reason for a take-away but it doesn't have to be. 
I mixed the rice with tinned tuna, the squash, lots of fresh veggies like spinach, broccoli, soy beans, spring onions and tomatoes. It meant I ate a hearty, healthy, filling dinner which was ready in the time it took to steam the broccoli. 
So try it yourself. A bit of preparation goes a long way. 

Fresh start

I have been neglecting this blog for months now. But recently I realised how much I missed it.
I have done really well in the last few months and lost eight pounds. I feel great for it and everyone is noticing and commenting.
It all comes from a few simple changes. I swapped out certain foods and started bulking out my meals with vegetables. I don't eat after tea and have managed to control the greed.
I am still a sugar fiend but it is much more controllable now.
All I did was educate myself. By no means am I an expert on fitness and nutrition but I know a lot more than I did.
It is easy to figure out what is good for you, bad for you, a better choice once you are a bit more aware of the ingredients in certain foods.
Almost every body will have heard of this now but eating clean really is the way forward. Don't get me wrong I don't eat clean constantly but most of my meals consist of fruits, vegetables, whole grains and proteins. It is easy to stick to because it is all delicious, who doesn't love a fruit salad, especially topped off with Greek yoghurt?
So it dawned on me when my work colleagues were once again grilling me for being "obsessed" and friends were coming to me for tips on how to cook things. This is what I should do for a living.
Obviously I am a million miles away from making a career out of fitness and nutrition. But I am already in the media industry which is where I want to be but now I have a passion and the two can come together.
I have always loved cooking and have been a gym addict for a good year now but I know enough to do both the safe, healthy way.
I hope one day I can work for one of my favourite magazines that focus on these topics. Where best to start then blogging about what I am doing for myself.
So keep following for updates on great recipes, workouts and more.
In the next blog I will tell you all about my 21 Day Challenges.