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.
I might not do a Friday-Round up tomorrow as I have an exciting non-fitness meeting (I’ll tell-all next week) but will do a Saturday Summary if not!
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!
- Baked Paella
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!
- Pasta Bake
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!
As promised, I bring you my recipe for easy paella which is baked in the oven rather than cooked slow over the hob.
So long as you follow portion control, this recipe is not going to break your calories bank and is a comforting spicy feast when you need something a little more substantial.
You can add any vegetable and meat that you like to the recipe; many people like to add prawns or other seafood but I am not one of those people, so I stick with chicken and chorizo normally, or I might make it a vegetarian recipe.
- Paella Calasparra rice (follow packet instructions for serving size)
- garlic cloves (crushed)
- olive oil
- Courgette (chopped into small pieces)
- Peppers (chopped into small pieces)
- Peas (frozen or fresh)
- Chicken (chopped into bite-size pieces)
- Chorizo (chopped into bite-size pieces)
- Vegetable stock (about 400ml for a serving of 3-4 people)
- Preheat the oven to gas mark 3/160 degrees
- Heat the olive oil in a frying pan and add the garlic, gently frying for a minute
- Add the chorizo, courgette and pepper and fry for 3-5 minutes until the vegetables soften
- Add the chicken and fry for a further 2 minutes
- Pour in the rice, paprika and tumeric and stir to ensure the rice is fully coated in the oil and spices
- Pour in the vegetable stock and bring to the boil
- Cover the frying pan and transfer to the preheated oven, bake for 10 minutes
- Add the peas to the pan and re-cover (if there is no liquid left in the pan add a little boiling water or left over stock)
- Cook for a further 5 minutes or until the stock has been absorbed into the rice and the chicken is cooked through.
- Serve immediately
And there you have it. A yummy scrummy paella ready in minutes and only needing 1 pan!