Y’all know I love my spiralizer and this week I used it to make sweet potato curly fries for the first time!
My friend at work had tried but without success, so I was a bit dubious whether I could get fries that were crisp but not burnt or soggy.
Well, it was first time lucky and I managed to get crispy, flavorful curly fries that took about 20 minutes to cook in a hot oven and tasted delicious! I topped the fries with some Boursin (which I added 5 minutes before the end of the cooking), 2 eggs sunny side up and a small amount of grated applewood smoked cheddar.
I had my oven at 400F/200C. I added 1 teaspoon of olive oil and a pinch of dried chili flakes to the spirals and laid them out flat on a baking tray.
Half way through the cooking, i flipped them over to avoid burning them. There were a couple of pieces that were too charred to eat, so I just discarded them before adding my toppings – Boursin (of course), 2 fried eggs and a sprinkling of applewood smoked cheddar.
Have you tried making curly fries from any spiralized vegetables?
I was doing so well with my squat challenge then ended up missing a few days, but I’m back on it and hoping for some booty gains!
I’ve exercised for 14 out of the past 19 days and now I really feel it when I miss more than 1 day in a row. I’m still loving Zumba (obviously) and I’m back on my lunchtime treadmill workouts but I’m also trying to incorporate some at-home strength training using kettlebells and body-weight. I’ve been scrolling Tumblr for some exercises for home and also use FitSugar workouts.
Here’s an example of some of my lunchtime runs…
4km in 22:22
4.65km in 27:00
4.3km in 25:00
4.5km in 26:08
Here’s a delicious meal for you…
Green vegetables (leek, asparagus,broccoli tips) with smoked bacon, poached egg and spinach leaves.
Just boil the vegetables until tender and cook the bacon however you want (I dry-fry mine as the fat from the meat means you don’t need extra oil). Once the vegetables have been cooked, use a slotted spoon to remove them from the water and then add the eggs to poach.Serve it in a big bowl and enjoy!
Happy Friday everyone!
Brussel Sprouts with smoked bacon, spinach and poached egg
This recipe is full of rich flavours and is perfect when you are in the mood for something warm and tasty! The mixture of vegetables and (trimmed) bacon with the egg means that this meal is devoid of starchy carbs whilst being full of nutritional goodness!
- Brusel Sprouts, halved (about 15 small sprouts or 30 halves per person)
- Smoked bacon, rind removed and trimmed into strips (2-3 rashers per person)
- Spinach – a whole bag!
- Egg – One per person
- Black pepper t season (no salt required as the bacon is salty enough)
- Spray oil
- Bring a small deep pan of water to the boil and add the halved brussel sprouts, boil for 3-5 minuted depending on how soft you like them)
- Meanwhile spray some of the oil into a non-stick frying pan and add the bacon lardons. Cook until brown
- Drain the brussel sprouts, leaving the water in the pan, and add them into the bacon pan
- Bring the water to a simmer and add the egg to poach
- Meanwhile, add the spinach to the bacon and sprouts, a handful at a time, so that it wilts
- Once the egg is cooked to your liking place the bacon, sprout and spinach mixture onto the plate and top with the egg
- Season with black pepper and serve immediately
This is a super easy recipe which is prepared and cooked in under 20 minutes – perfect when you don’t have much time or just want to get in front of the fire ASAP!
I have a cold! But I won’t let that de-rail me from my attack plans. Tonight I will be hitting the gym followed by a long soak in the bath and for tea I will be having some savoy cabbage with smoked bacon and a poached egg. Mmm mmm mmm!
To make my fantastically festive meal I begin by boiling a large pan of water and shredding my cabbage into bite-size strips. You don’t need to add salt to the water as the bacon will be salty enough later!
Whilst your cabbage is softening in the water, heat a frying pan and add your bacon, chopped into lardons. If you are using streaky bacon you don’t need to add oil, but maybe spritz some spray oil if you are using normal back bacon. Fry the bacon until crispy and then add the now soft cabbage. Allow the cabbage to pick up the bacon oil and the little specs of porky goodness in the pan as you stir.
At the same times as this, you need to fill a pan with water until it boils. Add a drop of vinegar and stir to create a little whirlpool in the pan. Crack an egg and drop it into the whirlpool, this should help the whites of the egg to stay together. Cook until the whites are firm or to your own liking (I like the yolk to infuse with the cabbage and bacon when I break into the egg!)
Take the cabbage and bacon out of the pan and place in a bowl or on a plate. Top it off with the poached egg and a sprinkling of cracked black pepper.
Et Voila! A tasty, seasonal meal which will leave you feeling satisfied, full and festive!