There’s so much going on in this dish, from the colours, flavours and textures, which make it so exciting to cook and eat. Although there are many components to the dish, a lot of it can be prepared in advance and it doesn’t take too long to make overall. The inspiration behind this recipe was to create something comforting and warming, using mainly low-glycemic index foods like kale, onion, peas and wholewheat pasta. As we are moving into the Autumn season, with slightly cooler weather it is so nice to consume meals which are perfect for cozy nights in. This is so tasty and very filling in the most perfect way. For added protein, you can sprinkle in some lentils.
Recipe: (1-2 portions)
1/2 tsp olive oil
1/4 red onion, diced
Pinch of: salt, dried herbs and chilli flakes
1/2 tsp tomato puree
250ml vegetable stock
1 sweet potato, cubed
l kale, roughly chopped
1 large handful, fusilli
2 tbsp frozen peas
2 slices ham, cut into squares
Sprinkle of sesame seeds
Sprinkle of pumpkin seeds, roasted
Prepare all of the ingredients from the list above and put into separate containers.
Heat the oil in a deep pan and once hot add the onion and cook for a few minutes until soft. Season the onions with roughly a pinch of salt, chilli flakes and dried herbs, then mix in the tomato purée and vegetable stock.
Cook your fusilli according to the packet instructions, drain and set aside.
In the meantime, add the cubed sweet potato to the onion mix and leave to simmer for 10-15 minutes until fully cooked.
Once the pasta is done, add to the pan along with the kale, peas and ham cooking for a final 5 minutes.
After everything is fully cooked, give it a final stir and sprinkle on the sesame and pumpkin seeds.
These cookies are really nice and filling, stuffed full of chia seeds, oats and raisins making them perfect for the mornings. These cookies are thick and chunky, which is why they are so perfect for the mornings if you like to be full in the mornings. I’m so pleased with this recipe, I planned it quickly and it turned out so well. I say this a lot but they are great for carrying to work as a little snack to keep you going throughout the day.
Recipe: Oatmeal and chia seed cookies (makes 8)
65g plain flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
80g soft brown sugar
20g chia seeds
1/2 tsp vanilla extract
Set the oven to gas mark 5 and line 1 tray with baking paper.
Add all of the dry ingredients to a large bowl and mix well.
Next add the vanilla extract and butter.
Mix with a spoon first then use your hands until it forms a soft dough (it may stick to the hands a little but it’s fine).
Equally scoop out the dough, role into a ball, flatten and place on the tray.
Put into the oven and bake for 20 minutes.
Leave to cool on a wire rack before eating and store in an airtight container for up to 3 days.
Today’s recipe was inspired by a pack of pearly barley I had in the cupboard for quite a while, but just couldn’t figure out what to make with it. I originally thought about cooking some type of soup but nothing was really making it stand out so I opted for a vegetable mixture instead. As you can see from the images, its about 5% grain and the rest in vegetables, just how I like it. I’ve noticed more recently that grains, specifically white rice, can be quite filling and make me feel bloated, so I try to eat less of it these days and it’s super processed and not the healthiest option. As this was my first time eating pearl barley, I’m not sure how I felt about it. I followed the packet instructions but I didn’t really like the chewiness of the grains, I’m not sure if it was over cooked or not cooked enough but the were almost bouncing with every bite. I’ll definitely try another recipe to if I like it with other foods but overall, this was a very hearty meal, filled with lots of great vegetables.
Recipe: Pearl Barley with veg (serves 1)
25g uncooked pearl barley
1 tsp oil
1/3 spring onion, finely sliced
1 small sweet potato, peeled, washed, cut into cubes
Handful of kale
Handful of broccoli, washed and cut
Sprinkle of garlic powder, paprika, chilli flakes, salt
100ml warm water
Cook the pearl barley according to the packet instructions and set aside.
Prepare all of the vegetables and heat the oil in a deep pan, adding the spring onion once hot, cooking for only 2 minutes before adding the sweet potato, kale and broccoli.
Season the vegetables with your favourite herbs and spices, I used garlic powder, paprika, chilli flakes and salt. Pour in the water and mix everything together.
Leave to simmer for 15 minutes on a low heat until everything is fully cooked.
Turn the heat off then mix the pearl barley into the pan and leave for a few minutes before serving.
Hello Everyone, I hope your day has been well and the weather is great for you today. We were having some really nice weather in the UK and sunshine always makes everything better.
Today I am sharing a recipe inspired by @calgaryavansino over on Instagram. I feel like the ingredients are very Mexican inspired and all of the flavours compliment each other so well. It is the perfect vegetarian burger and can be whipped up in no time. It’s nice and easy to make and the sweetness of the potatoes just tastes so good. I actually really like sweet potatoes but I feel like I don’t eat them enough so I was super happy when I found this recipe. I’ve changed it a little to suit me and what I had available at the time but the veggie concept is still there. Another thing I love about the recipe is how easily accessible the topping ingredients are as many of use will have sweetcorn, black beans and peas in the kitchen. You can also change up the quantities, depending on what you like.
Recipe: Baked sweet potato (serves 1)
2 small sweet potatoes, washed and gently scrubbed
Drizzle of oil
Pinch of salt
Handful of sweetcorn
1/4 tin black beans
50g crushed green peas
1 tsp chilli garlic sauce
Pinch of salt
1 tsp lime juice
1/4 diced onion)
Preheat the oven to gas mark 6.
Rinse and gently scrub the potatoes, place on a oven tray, spray each potato twice with olive oil and sprinkle with a little salt. Cover the tray with foil and bake in the oven for 30 minutes. Remove the foil and put back into the oven for a further 10 minutes.
Cook the peas and crush with a fork then mix in the chilli garlic sauce, salt, lime juice and onion. Leave to marinate for a few minutes.
Bring a small pot of water to a gentle simmer and cook the corn and beans for 5 minutes until cooked through and drain off the liquid.
Once the potatoes are cooked, carefully slice them in half and top with the corn, black beans and crushed peas, drizzle with a little lemon juice and serve.
This is probably the third stir fry recipe I’m posting and it gets better every time. It can be quite hard to replicate a dish when you’re not following a specific recipe but a stir fry is great because as long as you use specific ingredients like ginger, garlic, wok oil and soy sauce, it should taste good. I used to love following recipes completely from beginning to end but I’m much more relaxed now and I really enjoy adding/taking away ingredients depending on my preferences.
Another reason why I love a stir fry is because you can add so much vegetables which count towards your 5 a day. I made this stir fry after work in a bit of a rush so I opted for dried garlic and ginger but you could always use them fresh which provides a more mellow taste.
Recipe: Quick veggie stir fry (serves 1)
Egg noodles (1 portion)
Handful of corn
1 tsp sesame wok oil
Handful of broccoli
100ml vegetable stock
Handful of kale
1/3 carrot, cut into sticks
1 spring onion, finely sliced
1 tbsp soy sauce
Pinch of brown sugar, salt, chilli flakes, garlic powder and ginger
Cook the egg noodles according to the packet and set aside.
Heat the sesame oil in a deep pan, once hot, add the broccoli and cook for a few minutes.
Add the stock, kale and carrot to the pan, mix well.
Then mix in the spring onion, soy sauce, sugar, salt, chilli, garlic and ginger. Cook for 3-4 minutes.
Turn the heat off, mix in the noodles and keep covered for a couple of minutes before serving.