Hello everyone, Thanks for checking my blog out today.
This is a quick meal I rustled up after work. To be honest it does require a bit of effort to prepare but once its in the oven you can relax or get on with other things. I love adding as much vegetables to my meals as possible, especially pasta. As you can tell from the ingredients, I literally just added things here and then so the measurements aren’t that precise but you get the idea, as long as you have enough sauce to cover the filling, it should be fine. Also, it’s nice when you have extra food leftover for the next day’s work lunch or a portion to freeze for next weeks dinner which I’ll be doing. I even added a bit of nutritional yeast for that B12 which helps with DNA production, a healthy nervous system and the creation of red blood cells.
Recipe: Cauliflower, kale and tuna pasta bake (serves 3-4)
2 handfuls of Penne
Pinch of salt
Bunch of kale, sliced
Handful of pea’s
Handful of corn
2 handfuls of cauliflower, chopped
Few slices on red onion, diced
1 tin tuna
Sprinkle of nutritional yeast
50g cheese, grated
1 tbsp tomato puree
Firstly, bring a pot of water to boil with a little salt and cook the penne according to the packet instructions.
In the meantime, prepare all of the vegetables and then set aside in a large bowl.
Preheat the oven to gas mark 6.
Once the penne is cooked, add to the large bowl along with the tuna, nutritional yeast, cheese, pasta sauce and tomato puree.
Combine everything together and place into an oven tray and cover with foil
Cook in the oven for 30 minutes, then take the foil off and cook for a further 10-15 minutes until everything is fully cooked and slightly golden on top.
Serve with salad, garlic bread or simply enjoy alone.
Hey Everyone, thanks for stopping by my blog today.
This is a quick post that I’ve updated to give a little twist on my original recipe. I’m trying to incorporate more coconut flour into my baking so here I’ve added 35g of coconut flour to give it more of a nutty taste. It does take some getting used to the flavour so a little goes a long way. Coconut flour is great because it is high in fibre and a good source of protein. I’ve also sprinkled on a few sesame seeds for added calcium and magnesium.
Recipe: Cocoa walnut cookies (makes 10)
55g caster sugar
100g plain flour
35g coconut flour
1 tbsp cocoa powder
40g walnuts, crushed
Sprinkle of sesame seeds
Preheat the oven and line to trays with baking paper.
In a bowl, cream the butter and sugar together until smooth.
Sieve in the flour and cocoa powder, add the walnuts and mix.
Equally place a tablespoon of the mixture onto the oven trays and sprinkle a few sesame seeds on top.
Place in the oven and bake for 15 minutes, until fully cooked.
Sometimes the food is too good you don’t even get the chance to take a good picture, I recreated this delicious roasted cauliflower wrap with a side of fries after work thinking it would be something quick to make. It did take a while however the end result was worth it. Everything was homemade and full of so much flavour. Cumin complements cauliflower so well and with the crunchy, diced onion and cucumber wrapped up in a flatbread, you can’t really go wrong. I decided to keep the sweet potato fries simple and sprinkled them with some salt and pepper. I decided to keep the skin on for added fibre but you could always roast the sweet potatoes for a healthier alternative.
Recipe: Roasted cauliflower stuffed in a homemade flatbread with fries (serves 1)
Ingredients 1 sweet potato, cut into sticks Oil for frying Cauliflower, cut into florets Spray olive oil 1/3 tsp of garlic powder, turmeric, chilli flakes, salt and cumin Cucumber, chopped small Onion, diced
Prepare the sweet potato and set aside in a bowl of water.
Wash and chop the cauliflower and place on an oven tray. Spray a few times with the oil then evenly sprinkle with the spices and roast in the oven for 25 minutes.
Whilst the cauliflower is in the oven, prepare the onion and cucumber and set aside.
Heat some oil a a deep and once hot, fry the potato until fully cooked and leave in the oven to stay warm.
Ingredients for the flatbread 40g plain flour 10g chickpea flour Pinch of salt 1/4 tsp dried herbs 20-25g warm water
Add the dry ingredients to a bowl and mix, then pour in the water and use your fingers to form a dough. Knead for a few minutes then leave to rest for 10 minutes.
Rub a little oil in a frying pan using kitchen paper.
Put the pan on a medium heat, roll out the flatbread and put in the frying pan once hot. Cook for 2 minutes on each side then take out and wrap in a kitchen towel.
Today’s recipe makes the perfect side dish for most meals and can even be eaten as a vegetarian curry alternative. This is also a great recipe to get your extra portions of vegetables in. Please bear with my measurements, as these days I’m cooking as I go along without weighing things out but the ingredients gives you a rough idea of how much I’ve used for one portion. I really liked this cauliflower dish because it was very flavoursome with a slight crunch. For me it’s the cumin that really makes this dish as it goes so well with cauliflower.
Recipe: Seasoned cauliflower and kale (serves 1/2)
1 tsp oil
2 slices red onion, diced
Pinch of salt
Pinch of chilli flakes
Sprinkle of garlic powder
Sprinkle of turmeric
1/2 tsp of cumin
1 tsp tomato puree
Handful cauliflower, chopped into florets
Handful of kale, shredded
Prepare all the ingredients and set aside, then heat the oil in a dutch pot.
Once the oil is hot add the onions and leave to cook down for a few minutes.
Next add the salt, garlic powder, cumin, chilli flakes and turmeric to the onions and stir.
Add the tomato puree, water, cauliflower and kale, mixing well and leave to simmer for 15-20 minutes.
Depending on how soft you want the cauliflower to be, 15 minutes may be enough.
Once cooked, serve as a side dish or simply enjoy alone.
I have recently been eating stewed apples in the morning for a light breakfast as it’s quick and simple to prepare and also quite nourishing for the body, early in the morning. It is nice and all but not the most filling so I decided to add a crumble mixture on top to give it a bit more body and help me to feel fuller for longer. This is a great recipe that is fairly quick and can be eaten for breakfast, dessert or even a snack between meals. It’s really tasty as you get the sweetness from the apples and delicious mixture of soft oats and coconut on top.
Recipe: Apple and raisin breakfast cookies (serves 2)
2 apples, peeled and finely sliced
1 tbsp lemon juice
1/4 tsp cornflour
20g plain flour
20g desiccated coconut
1 tsp brown sugar
1/2 tsp cinnamon
Pinch of salt
1 1/2 tbsp butter, melted
Firstly, preheat the oven to gas mark 5 and take out a small baking dish (I used a loaf tin as I didn’t have anything smaller).
Prepare the apples and place at the bottom of the oven dish mixing in the raisins, lemon juice and cornflour.
Melt the butter and in the meantime in a small bowl, mix together the oats, plain flour, desiccated coconut, brown sugar, cinnamon and salt. The pour the butter in stirring until is slightly clumps together.
Add the crumble mixture to the apples evenly and bake in the oven for 30-35 minutes until slightly golden on top.