I’ve been snap happy over the past few weeks and have taken pictures of quite a few of my meals. Here’s another edition of “Eats of the Week” and if you would like the recipe for any of them just let me know in the comments!
After we came back from Ibiza I was still craving fresh food with Mediterranean flavours so whipped up this chicken salad with lambs lettuce, cucumber, carrots and peppers with sesame seeds, black pepper and a simple olive oil/lemon juice dressing.
I had to buy a new casserole pan as the enamel had chipped off the bottom of my old one! This was a warm and comforting meal last Sunday as the first signs of Autumn/Winter started to show in the UK.
I added some extra granola to this breakfast to fill me up a bit more.
This was soooo good! I’ve started using the black pepper version of Boursin in my vegetable pasta recipes and it adds a really lovely flavour!
This was such a quick meal and really tasty! I’d bought some nut-free satay sauce at the Yorkshire Food Festival and finally got around to trying it. I just soaked some rice noodles, dry-fried some green veg, drained the noodles and added them to the pan. Then I topped with sauce, stirred it for a minute and served!
On a decidedly less healthy note, have you tried the Ben & Jerry’s ‘One Sweet World’ ?
A quick recipe today, and adding to my smoothie repertoire, I give you, the Tropical Smoothie!
Mango, pineapple and bananas blended with 0% Greek yoghurt and some water.
I used my smoothie 2 go blender and filled the cup 1/2 way with frozen mango and pineapple, then a ripe banana and two tablespoons of yoghurt. I added about 2cm of hot water as I find frozen pineapple hard to blend.
Whizz together until smooth and pour into a glass or bowl. I topped mine with some frozen raspberries and then added some Fuel 10k protein granola after I took the photo.
I’m definitely adding this one into my regular breakfast bowl rotation, and my toddler loved the “YELLOW SMOOTHIE”!
I imagine this would be good with some avocado or spinach blended too!
In the UK Southern Fried Chicken isn’t as ‘big’ as in the UK, but I do love a KFC every now and again. Something about the spicy, crunchy coating and the tender chicken (I’m a boneless gal, 100%) with a little bit of heat is right up my alley!
But, this is a health blog, so no, I’m not suggesting we all go out and get a bucket to share. Instead, this week I created homemade ‘Southern Baked Chicken’ which had both crunchy spicy coating and tender chicken, without all the fat, additives and salt!
Ingredients (Serves 2)
2 x chicken breasts
1 x Handful of tortilla crisps/nacho chips (crushed)
1 x Heaped tablespoon of sesame seeds
1 x Teaspoon of smoked paprika
1 x Teaspoon of chilli flakes
Tenderise the chicken breasts so they are about 1 to 1.5 centimeters thick (I have a mallet but you can use a rolling pin or even the back of a spoon)
On a plate or flat surface, combine the chips, sesame seeds and spices
Lay a chicken breast in the coating mixture and press firmly, then repeat on the other side
Repeat the above for the second chicken breast
Place the chicken breasts onto a baking sheet and bake for about 20 minutes.
Check after 15 minutes to make sure nothing’s burning. If things are looking too dark, turn the oven down. If the coating doesn’t look at all crispy, turn the temperature up!
Make sure the chicken is cooked thoroughly before serving!
I served mine with some veggies – roasted corn, mangetout, asparagus and some homemade potato wedges! And they made delicious leftovers the next day!
If you make this let me know in the comments!
Last night I made my oven baked paella <- click for the recipe but I swapped out the paella rice for cauliflower rice! It was soooo tasty and filling, and I enjoyed leftovers for my packed lunch at the office today.
I accompanied the paella with some roasted peppers and something I’ve been meaning to try for a while…charred lettuce! What’s that you say? Charred LETTUCE? But hear me out…it was AMAZING!
You get a weird almost buttery texture when the leaves have been roasted, and the flavour intensifies – I definitely recommend it. I used baby gem lettuce, but into quarters and roasted at 180 degrees C for about 12-15 minutes. Don’t let them burn too much, you just want the edges to brown.
I treated myself to some funky new workout capris from ASDA (a British supermarket chain owned by Walmart) and whilst I like the fit, the pattern and the fact they stay up without a drawstring, they are very see-through! The “only suitable for private at-home workouts” kind of see-through.
I treated myself to a bath and some papmer time this week and decided to use my new L’Oreal clay mask. L’Oreal have brought out three new pure-clay masks, and have a nifty in-store skin test to determine which you should get. My test told me to get the black ‘Detox’ mask, even though I really wanted to try the bronze coloured ‘glow’ mask!
The mask is easy to use, you only have to leave it 5-10 minutes and my skin felt softer and clearer after both times I’ve used it.
PS. This isn’t an ad or sponsored post, just my opinion.
So, this is possibly one of the easiest recipes you’ll find on the site, and it’s really quick too! If you can’t find yellow courgettes (zucchini), green will work just as well, or you can substitute the courgette for any of your favourite spirlalized vegetables (or just use actual spaghetti)!
Ingredients (services 1 large meal or two side portions)
2 cups x yellow courgette – spiralized, or use a julienne peeler
1 cup x savoy cabbage – shredded
Pinch of chlli flakes or 1/2 fresh red chili
30g Boursin or roule cheese
10g Applewood smoked cheddar (or your favourite hard cheese)
Tablespoon of stock – just to add flavour to the cabbage
Heat a non-stick frying pan on a high heat and add the cabbage and the stock, cook until just tender
Once tender, add the courgette spaghetti and the chili flakes, turn the heat down and cook gently until the courgette is JUST tender.
Add the Boursin to the pan in chunks and stir to melt the cheese and create a sauce that coats the vegetables
Top Tip – if there’s too much stock left in the pan, drain some before adding the Boursin, you don’t want it to be too runny!
Remove the vegetables from the pan into a pasta bowl, and finely grate the hard cheese over the top, enjoy whilst it’s still hot!
I enjoyed my meal after the Manchester 10k last weekend, with some water and a glass of white wine.
I loved it so much I made it again last night, topped with a fried egg, sunny side up! You could also serve this as a side dish with some grilled chicken, which I think I’ll do next!
Now I have to admit, some of these Eats didn’t actually happen this week, but I found pictures on my phone so thought I’d share them all with you!
Please don’t lynch me for my non-traditional take on paella, but this meal gives you all the garlicky, salty, spicy flavour of paella, and the texture, without the hassle of standing over a pan for hours. I shared the recipe back in 2013!
Dinner at The Ivy Chelsea Garden for my birthday
I know, I know, my birthday was back in April, but I visited my sister in London a couple of weeks after and we treated ourselves to dinner at the Ivy Chelsea Garden. She’d just bought a new flat so it was a dual celebration. That meant, dual puddings!
We had the chocolate bombe which was a chocolate globe covering heavenly combination of milk foam, honeycomb, ice cream and sauce
We also had the Strawberry Shortcake Sundae – Poached strawberries, vanilla ice cream, shortcake, crème Chantilly and baked meringue
They were so, so good.
For our main course, we’d had a selection of starters, side dishes and a fish main. Whatever you do, if you visit the restaurant, get a basket of the courgette fries!
Courgette Spaghetti (again)
I don’t think there’s a week goes by that I don’t have some take on my courgette spaghetti recipe!
I really wanted the comforting carb load of a pasta bake, without all of the calories and unhealthy fats, so I made a green pasta bake. I’ll share the recipe this weekend. To say it had a bout 1/4 of the cheese I would normally put in, it still tasted satisfying and stodgy! Just what I wanted.
Hang on everyone, it’s nearly Friday!
If you try any of these recipes let me know in the comments!
I don’t like tomatoes! Whole, canned, puree or sauce, as much as I try to like them, I can’t. So eating pizza for me has always been a bit of an experiment. When dining out, I’ll ask for a garlic bread topped with cheese, and then pick toppings that are available on the traditional pizzas.
Usually, this is either a combination of spinach and pancetta or chicken with spicy peppers. Pizza Express started doing a béchamel base, so I’ll go with their Pollo Forza with béchamel instead of a tomato base.
So when it comes to having pizza at home, I’ve started to experiment with different toppings and I think I’ve cracked it! The perfect pizza for a green veg loving, tomato hating wierdo like me!
Now you might want a napkin because you’re about to start drooling, just look at this beauty….
A garlic and herb base, topped with a Boursin and shredded Brussel sprout ‘sauce’ with crispy pancetta, courgette, mozzarella and chilli flakes.
Recipe – Serves 1 as a main meal, or two as a smaller portion
1 x garlic bread base – choose your favourite, but make sure it isn’t frozen and the cooking time should be around 15 minutes or less
5 x brussels sprouts, shredded (if you don’t like sprouts, you can leave them out of the recipe, but they truly add a nutty crunchy texture)
30g x Boursin or roule
½ x small courgette, sliced into VERY thin rounds
3 x pancetta rashers
1 x pinch of chilli flakes, or you can use fresh red chilli
Pre-heat your oven to the temp stated on the garlic base packet
Place your garlic bread onto a baking tray or pizza tray
Mix the Boursin and brussels sprouts in a microwavable bowl, and heat on full power for 30 seconds, just to soften the cheese
Spread the cheesy sprout mixture evenly onto the garlic bread
Add the courgette slices in an even layer over the sauce
Cut the pancetta into 1-inch pieces and top these over the courgettes
Sprinkle your chilli lightly over all the other ingredients
Bake in the oven for about 15 minutes, until the bread is piping hot all the way through and the pancetta and courgette have started to sizzle and crisped around the edges
Take it out the oven and cut the garlic bread into 6 pieces
Eat the hell out of that bad boy!
Let’s get posh – this wine goes exceptionally well with a crisp white wine like a Riesling. If you’re feeling flush, treat yourself to a Sancerre!
What’s your favourite pizza? Have you tried making cauliflower crust?