Easy guacamole in the blender

So for this recipe please understand this is proper traditional guacamole and your avocados MUST be ripe or over ripe of this doesn’t work!

Ingredients:

2 ripe avocados stoned and peeled
1/2 large onion peeled
6 cherry tomatoes
1 chilli or a pinch of chilli powder/seeds (optional)
Handful of fresh coriander
Squeeze lime juice
Salt and pepper to taste

Method:

Blend everything except the avocado in a bender into mush then add the avocado last and whizz for a few seconds.

Serve as a side or on wholegrain toast with poached eggs for breakfast!

I also love this with sweet chilli and bacon as a sandwhich!

My boyfriend loves this on a sweet new potato, chilli con carne and some sour cream!

Strawberry, Banana, Raspberry and Flaxseed protein muffins… Only 90 calories!

OK so you are here which means you care about your health. Thats a good start. This recipe is much easier with a blender… you will see why in a moment.

Ingredients…

• 1 banana
• 20 frozen raspberries
• 1 scoop strawberry protein powder
• 1 tsp Honey
• 1 tsp xylitol sugar replacement – optional
• 1 tbsp coconut cream
• 60ml coconut flour
• 1/3 tsp baking powder
• 20 ml of soya milk or coconut milk – coconut is better for you

Method…

Blend everything in a blender, make sure you have a thick mixture and there are no lumps i save the raspberries until last and just chop and sprinkle into the mix to leave big chunks.

Spoon ALL of the mixture between 6 cup cake cases  should fill them up!

Bang in the oven, top shelf at 200 degrees for about 15 mins.

Done!

Spicy minted lamb kofte

Well, after some serious slimming and clean eating I’ve made up so many recipes it’s hard to keep up, but this one, although clean and fairly healthy, is one that anyone can enjoy, clean eater or not. 

Ingredients:

500g lean lamb mince, free range and organic if possible
jalepenos – 5-10 pickled slices, depending on how hot you like it of course
cumin 2 tsp
ground coriander 1tsp
4-6 peppadew peppers (pickled)
cayenne pepper 1/2 tsp
mint sauce in a jar – 2 tsp
salt and black pepper to season

 

Easiest method ever:

blend everything in a blender then mix with your hand in a bowl and make balls or suasages to put on sticks on a bbq or grill them

Serve with wholegrain pitta spread with sun-dried tomato paste or red pesto and some salad

 

 

Healthy spiced butternut squash, sweet potato & coconut soup

I first used nigella’s recipe and then added a tip from a friend to add in the coconut milk for the creaminess. I make a big batch and it easily serves 4 people with a bit spare! Low GI and full of flavour and vitamins… complex carbs are the best types of carbs you can eat and if you are having a gym day, even better, full of energy.

Ingredients 

Note: You need a blender for this recipe

1 large butternut squash peeled de-seeded and cut into large chunks

2 large sweet potatoes, peeled and cut into chunks as above

1 onion (I prefer red) chopped roughly into large chunks

ground nutmeg (See alternative spices at the end of the recipe)

ground cinnamon

2 stock cubes in 600ml of water (2x vegetable or 1x chicken & 1x vegetable) I prefer one of each, unless you are vegetarian – You can lessen the water if you want it REALLY thick.

1 dsp of almond oil or coconut oil (healthiest oils to use)

1 can coconut milk

salt and pepper

Method:

preheat your oven to around 180 degrees/gas mark 5

chop all of the veg and onion up into large chunks drizzle half the oil in a large baking tray and brush all over the tray

sprinkle all the veg and onion into the tray and then drizzle the rest of the oil and with your hands spread and mix all of the veg up

sprinkle the cinnamon and nutmeg over the vegetables, mix and sprinkle again, equal amounts for a really light dusting

place in the middle of the oven for around 30-40 mins (until it’s quite soft) turn it half way through cooking

once cooked make up the stock with boiling water, pour 1/3 of the stock into the blender and add in 1/3 of the veg and onions blend until a smooth puree – pour into a pan

do the same again, and again until you use up all stock and veg.

finally pour the coconut milk into the blender – this can be lumpy – and blend with the remnants of the soup, pour into the pan and stir on a low heat

Reduce the soup and gently heat for 10 minutes. Add salt and pepper to taste and serve!

Alternative flavour…

Try cumin, cayenne pepper and paprika for a winter warmer with a bit of heat! Perfect starter for a Christmas soup! (1 tsp of each)

Horse meat – the hardest thing to digest is that it’s your fault.

Really interesting article and why I don’t buy cheap meats and processed food.

Horse meat – the hardest thing to digest is that it’s your fault..

Detox Thai Coconut Soup (vegetarian option too!)

Thai coconut soup

The inspiration from this dish is my favourite itame soup from Wagamamas. Coconut based and full of asian vegetables.  I tried to make it at home a few times and it varies so much depending on what you put in. This version is simpler but just as tasty and is full of super foods to help you detox and boost your immune system in those post Xmas/New Year/Partying hard times.

If you have a cold it is guaranteed to clear your sinus’ and warm you up.

Serves 4 starter soups or 2 large main soups

Ingredients…

• Coconut oil (groundnut will do if not)
• Thick ribbon or udon noodles – Sharwood’s do them in a 2 pack in most supermarkets
• 1 large carrot sliced into thick matchstick sizes about 7cm in length and  1cm thick
• 4 spring onions sliced finely
• Half a white onion sliced finely
• Mushrooms (any will do that you like. I like portabello and shitake)
• Lemongrass – 1 large stalk
• 1-2 green chilies – depending on how hot you want your soup. I use 2 with the seeds
• Coriander seeds – 1 tsp
• Cumin – 0.5 tsp
• Coriander powder – 0.5 tsp
• Ginger, a large block – about 5cm cubed – half grated into a pulp and half sliced into matchsticks
• 2 cloves of garlic – crushed
• Lime juice 2 tsp
• Fish sauce (optional not vegetarian) 1 tsp
• Fresh coriander – a small bunch – half of it finely chopped
• 1 can coconut milk
• Chicken stock (or vegetable stock) about a mug’s worth. If you use a stock cube dissolve 2 cubes in 300 ml boiling water
• Salt & White pepper
• Unrefined cane sugar or palm sugar (3tsp)

Method…

In a large pan or broth/stock pot melt your coconut oil or other oil in the pan and add in the onion and spring onions to the pot on a low heat with a lid sweat them down whilst you make the paste.

In a blender (or pestle and mortar) take half of the fresh coriander and put in the blender along with the garlic, minced ginger (leave the matchsticks aside) the ground coriander, coriander seeds, lemongrass, cumin and chillis, blend into a fine paste or pulp. add a little of the coconut milk if it begins to stick to the sides. (This is a thai green paste so you could use a dessert spoon of that instead).

Add the paste to the onions and cook for 1 minute.

Add in the stock, carrots, ginger sticks and stir well, bring to a really slow simmer and turn down the heat so it’s not bubbling anymore.

Add in the coconut milk, mushrooms, sugar, salt and white pepper, the chopped fresh coriander, lime juice, optional fish sauce and once stirred, add in the noodles.

Bring back to the boil and when it’s boiled it’s ready to eat. should you want it any thicker – you could leave it to simmer for a few minutes. If you want a thicker soup leave the chopped coriander until nearer the end.

Enjoy and have a tissue ready if you use hot chilies as the ginger and chilli and spices can make your nose run!

Traditional Spanish Seafood Paella Recipe

The basic recipe was taken from a mixture Delia, Jamie and Gordon Ramsay  as they all have little bits I like, but as always I use their methods and use my own techniques and always add extras!

Easily serves 6

Ingredients:

• Paella rice 350g bag
• Olive Oil
• 1 large red onion, finely diced
• 2 lemons (1 cut into wedges for serving, 1 for the juice)
• 1 large red pepper – diced
• 2 (or 3 if you have big eaters) large free range chicken breasts – diced
• 150g cherry or baby plum tomatoes cut in halves
• 100g small prawns, cooked
• 100g large prawns peeled and cooked
• 100g of mussels – shells on uncooked, debearded, fresh if possible r 100g mussel meat cooked is fine
• 12 large prawns – raw, unpeeled
• 50g (about a cup) of frozen peas
• 150 of cubed spanish chorizo
• garlic – 2 large cloves, crushed
• saffron 0.5 level tsp
• paprika 2 level tsp
• cayenne papper 0.5 level tsp –  if you like a kick to it
• 1.2-1.5 litre fish stock
• 1 cup red wine – optional but worth it!
• salt & pepper

Method…

Prepare all of your veg and meat/fish ready for cooking as above ingredients states

In a large paella pan, cook off your diced onions in a splash olive oil on a medium heat, once translucent and almost cooked, add in the chorizo and fry on a high heat to melt the bright coloured fat into the pan.

Add in the chicken and cook until white on all sides.

Next add the diced pepper, tomatoes, garlic and fry for around a minute.

Add in the paella rice and stir the rice around to coat it in the oil. fry for around 3-4 minutes on a medium heat.

Add in the garlic and spices (except the saffron) and then pour in enough stock to cover the rice. leave to simmer on a low heat until the rice has almost soaked up the stock.

Add in the saffron and make sure the rice is not stuck to the bottom of the pan, keep the heat low. Add in more stock to cover the rice again. Season with salt and pepper.

This time add in your prawns and mussels (except the 12 large prawns unpeeled – these are for the end) and your peas. Squeeze in the juice of one lemon and give it one last stir.

Add more stock over the rice, do this until you have a little bit stock left and the rice stops absorbing the stock. The rice should be firm to bite, not sticky and stodgy. if you need more, just add in some water, or wine 😉

When you get to the last stages of adding in the stock arrange the prawns on top of the paella and put a lid on to cook the prawns in the steam, after around 4-5 minutes the prawns will be cooked and the dish will be ready to eat.

Serve with a wedge of lemon and a finger bowl of hot boiled water and lemon juice for the prawn-peeling and a plate or bowl for the mussel shells and prawn peelings.

If you want to add in more spices and flavours feel free to add more of the spices mentioned such as cayenne pepper, paprika, etc or add in some chilli.

Enjoy!

Taken a healthy approach lately

Hello blog followers. It may or may not be cause for concern but for the last few weeks I have taken a real look into what I eat and what effects its having on my hormone levels and weight gain.

Although I’m a size 8/10 shop depending, I feel like I dont feel as great as I could do!

My very good friend Sarah H has a boyfriend who is a PT and a Nutritionist. Her new body is incredible so we started up a little private group on FB and started posting our food and our eating habits and exercise habits.

I’ve always been a bit of a health freak with regards to sport and not eating junk but this new information has really made me think more about what I eat.

For the last week I’ve cut out most carbs, except complex good carbs as we need these, upped my protein intake and fruit and veg and cut out dairy all together.

I’ve invested in a few key ingredients that will allow me to make some nice treats so that I don’t crave the sweet things.

I am about to post a recipe for dairy, wheatfree muffins about 90 calories per muffin!

There is no sugar, only sugar from caramelised fruit and a little Xylitol (a sugar alternative with no chemicals – from a birch bark) The flour is replaced with coconut flour which is rich in protein and naturally sweet.

I used a tiny amount of honey but only 1 teaspoon for 6 muffins.

I have to say for something that looks great and tastes lovely too these are a great alternative to the 400 calorie jobs in Tesco and have all natural ingredients in them too!

I really have enjoyed my new healthy eating but when it comes to food I will never be satisfied until I’ve experimented in the kitchen!

UPDATE:

I made the muffins, they were absolutely average… certainly not worth the effort for the taste! And certainly not worth a blog post.

I have to say, I’ve been a bit rubbish on the cooking front since my boyfriend went away for 4 months. I’ve lost weight but eating has become a chore rather than enjoyable and I want to move away from it.

I eat what I like, but in moderation and alongside exercise this seems to work.

I made an absolutely amazing thai curry that is really healthy a few weeks back! Going to post that soon!

Enjoy eating!

Steak, Triple cooked chips & peppercorn sauce

Steak, Triple cooked chips and peppercorn steaks

Before my heroic boyfriend totted off to far away lands to fight a war on terror I decided to make him a farewell supper on his last night with me.

Of course I made sure it was something I knew He’d remember for the next 4 months he was away! So I made him proper steak and chips with peppercorn sauce and triple cooked chips!

I can tell you the reaction to this feast was quite a good one!

So here is the recipe, girls.. treat your man 🙂 Men, treat your woman! This recipe serves 2

Ingredients and equipment:

• See Peppercorn Sauce Recipe
• Sirloin, rump or fillet steak x 2 make sure they are at room temperature!
• Maris Piper potatoes x 4
• Salt & Pepper
• Butter & olive oil
• Spinach to garnish the plate with a little salad
• Sunflower Oil x 1 litre
• Deep pan for frying the chips
• Sieve
• Kitchen paper
• Thermometer
• Slotted spoon

How to make it…

See the peppercorn sauce recipe and make this whilst waiting for the chips to dry out later in the recipe.

First of all peel and cut your maris piper potatoes  into big chunky chips. Boil them in a deep pan of salted water for around 6 minutes.

Drain off the par-boiled chips and lay them out individually on kitchen paper to dry out and steam off.

Leave the chips to dry out for around 10 minutes – make the sauce in this time whilst you wait.

Once you have finished the sauce turn it off and set aside.

Fill up a deep pan with 1 litre of sunflower oil. Heat to around 180 degrees  – or if you have no thermometer simply add a chip to the pan and if it floats and bubbles gently it’s time to add the rest of the chips.  you need to put the steaks on now – Leave the chips to gently fry for around 5 minutes then whack the pan on really hot so they are frantically frying and they will turn nice and brown and crispy.

In the meantime heat your griddle or frying pan on high melt a knob of butter and a glug of oil in the pan (the oil stops the butter from burning and smoking) and  toss in the steaks, season with plenty of salt and pepper and sealing each side quickly. Depending on the cut and size of the steak and how you like it cooked, I like mine medium/rare, so it doesn’t take long – about 3 minutes to cook the steaks. About 5 for well done.

Here is a great guide on cooking the perfect steak:

Rare: 1 or 2 minutes each side, rest for 5 minutes

Medium rare:2- 2 ½ minutes each side, rest for 4 ½ minutes

Medium: 3 minutes each side, rest for 3 ½ minutes

Well done: 4 ½ minutes each side, rest for 1 ½ minutes

Experienced cooks will simply press the steak lightly to feel how it is progressing. To better understand this try the following method.

Touch the end of your thumb to your index finger and the meaty part of the base of your thumb feels like rare steak should.

Touch the end of your thumb to your small finger the meaty part of the base of your thumb feels like well done steak. The fingers in between represent Medium Rare/Medium/Medium Well acting as a guide to how well cooked the steak is when you carefully press a finger down on the meat.

Once the steaks are done, rest them on a board until you serve, as the blood will seep out of the steak all over the plate otherwise.

In the meantime dish up your gorgeous chips and spinach side salad and reheat the peppercorn sauce.

Finally add the steaks to the plates and drizzle with plenty of peppercorn sauce or simply serve it in a sauce jug.

Best home made steak and chips you ever had – FACT 😉

Sweet & Creamy Peppercorn Sauce for Steak

This rich and creamy Peppercorn sauce is a doddle and tastes amazing with a juicy rare steak and triple cooked chips.

Ingredients…

• White Roux Sauce base
• Peppercorns 1 dessert spoon
• Ground black pepper 1 tsp
• Ground White pepper 1 tsp
• 1tsp salt
• Grated Cheese – a handful
• Veg stock cube melted in 100ml of water
• Double cream – to top up
• 1 tsp Dijon Mustard
• 2 tsps brown sugar
• (optional) white wine – a glug

How to make it…

Start off with your Roux. Once you have a thick-ish consistency add in all 3 peppers, white, black ground and peppercorns.

Next add in the stock and stir.

Add in the sugar, mustard, salt and cheese and stir again.

Add in the optional wine if you have it. At this stage you may find it’s a bit runny – leave it to simmer for a few moments on a low heat. If not, loosen and thin with double cream and serve straight away.

You can freeze any leftovers and re-use! I always make a big batch and freeze it. Just double everything up! Easy!