Hello everyone, thanks for stopping by my blog today.
Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.
I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.
Recipe: Red cabbage and kale pizza (makes 1 tray)
250g plain flour
Pinch of salt
1/2 tsp caster sugar
4g dried yeast
150ml warm water
1 tsp oil
3 tbsp tomato sauce
150g mature cheese, grated
50g kale, roughly chopped
40g red cabbage, thinly sliced
Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
So it’s not long been the new year, 2021 is finally here and many people are starting new diets, eating vegetarian or generally trying to be healthier and this recipe is perfect for any of the above. This meal is easy to make and the white rice can be substituted with a healthier variety such as quinoa or brown rice. I have tried to cut the vegetables quite small in order to reduce the cooking time and maintain the nutritional value. For flavour, I’ve used a bit of garlic powder but you could add any of your favourite seasonings.
The broccoli provides the body with high sources of protein and fibre which are beneficial to the body. The red cabbage contains potassium which helps to keep the heart healthy. This is a fairly nutritious meal and would be even healthier if eaten with brown rice or quinoa.
Recipe: Vegetable Medley (serves 1)
60g – 90g uncooked rice
1 small carrot, grated
Handful of broccoli, cut small
Handful of red cabbage, finely sliced
1 tbsp oil, for frying
Pinch of salt, pepper, garlic powder and sugar
Firstly cook the rice on a gentle simmer until all of the water is absorbed and the rice grains are fluffy and cooked.
Heat the oil in a pot and in the meantime, wash and slice the vegetables.
Once the oil is hot add the vegetables and sprinkle over the salt, pepper, garlic and sugar. Leave to sauté for 3-4 minutes.
Check the rice and add the water to the vegetables, give it a final stir and cover with a lid.
Once both the vegetables and rice is cooked, serve and enjoy!
With the winter season officially being in full effect for a while now, homemade pasta is definitely a winner for most people. Something filling and warming on those really cold and rainy days. I’ve included a range of vegetables to keep it healthy and nutritious. For a healthier version you could swap to wholewheat pasta, mozzarella instead of cheddar and reduced salt/sugar pasta sauce.
Recipe: Oven Pasta Bake (serves 2-3)
1 tin tuna
1/4 onion, finely diced
50g kale, roughly chopped
1 carrot, grated
440g pasta sauce
3 slices of cheese
Cook the pasta a few minutes less according to the packet.
In the meantime, preheat the oven to gas mark 6.
Prepare all of the ingredients and place into a large bowl, except the cheese slices.
Once the pasta is cooked, add it to the bowl and mix everything well.
Place the pasta mix into an oven dish and break the cheese pieces over the top.
Hello everyone, I hope you have had a great day, wherever you are in the world.
Today I am writing about the tastiest, most juiciest wraps I have eve eaten!! I used a Mexico taco season mix which had a mixture of amazing flavours. The cumin stands out the most for me, there is something about cumin that really compliments the taste of beef. The minced beef was cooked perfectly with a little spice and each bite was full of flavour.
When I’ve had a beef wrap in the past, there has been a tahini sauce which goes really well however, making it at home I only had tomato ketchup. Also, the coolness and crunch of the cucumbers really cut through the heat and spice from the beef. As for the Mexican seasoning, you can find these in most supermarkets in the spices isle. Even as I write this, I can remember how much I enjoyed eating these with all of the flavour from each bite and the fillings falling out. It can get quite messy but its so good!
Recipe: Mini Beef Wraps (serves 3-4)
1 tsp oil
500g minced beef
Mexican taco season mix
1/2 cucumber – cut into sticks
1 small carrot – cut into sticks
Handful of kale
1 Pack of mini wraps
Heat the oil in a pan and once hot add the minced beef and cook for 5 minutes until slightly browned.
Add the Mexican taco season mix to the pan and stir everything together.
Pour in the water, stir one final time and cover the pan with a lid.
Leave the minced beef to cook for 10-15 minutes on a gentle simmer until fully cooked.
In the meantime prepare the cucumber, carrot, kale and sweetcorn. The wraps can also be warmed.
Once the beef is cooked it is time to ensemble the wraps and enjoy.
I like to warm the wrap in the oven or toaster, add some minced beef and place the salad on top and drizzle with the sauce. Let me know if you try this.
Today, I’m sharing a common favourite takeaway meal loved by so many people in the UK. The stir frying technique originates from Chinese, where meals are cooked in a wok using a little oil. I don’t order takeaway food so often but the last time I ate stir fry noodles from a takeaway, they were so greasy and I didn’t enjoy it that much. My version is so much more healthy and you can get the pleasure of making it yourself.
Here I am sharing a recipe that I have created from searching online and the flavours all go together so well and it tastes amazing, with the tanginess from the vinegar and sweetness from the sugar. I’ve also added some of my favourite vegetables like broccoli and carrot for that extra nutritious crunch. Also, I made this meal for myself, but if you are making it for more people you can easily double the ingredients or tailor it to your preferences.
Recipe: Stir Fry Noodles with Chicken (serves 1)
1 tbsp oil
4 small chicken fillets
Chunk of broccoli – cut into smaller florets
70g egg noodles
1 garlic clove – crushed
2 inch of spring onion – finely sliced
2 tbsp soy sauce
10ml white wine vinegar
1/2 tsp brown sugar
Sprinkle of chilli and salt
2 bunches of kale
1 inch carrot – cut into sticks
1 tsp tomato ketchup
Set the oven to gas mark 6 and heat some oil in a pan.
Fry the chicken in a little oil for a few minutes each side and place in the oven along with the broccoli for 15-20 minutes until fully cooked.
In the meantime, cook the noodle according to the packet, drain and set aside.
Then fry the garlic for 3 minutes, add the soy sauce, white wine vinegar, sugar, chilli and salt. Mix in the water leave to reduce for 5 minutes.
Next add the noodles, kale, spring onion and carrots to the pan and stir together, making sure everything absorbs the flavours in the pan.
Once the broccoli and chicken are cooked add them both to the pan and mix together and serve.