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.
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.
For me, breakfast is the meal I tend to struggle with the most because when I eat in the morning, I want to feel full and ready to start the day without the need to snack before lunch. I do enjoy toast, cereal or a croissant on the odd occasion but sometimes it just feels a little repetitive. I’ve made a couple of breakfast muffins in the past which I have shared on my blog and it’s something I enjoy eating because they are often packed full of nutritious foods and can be so versatile.
Although there is sugar in the recipe, it also contains chia seeds and grated apple and carrots. The finish is quite a moist, soft cake which is nice and tasty even more hearty when warm. Click here for the original recipe.
Recipe: Carrot, apple and chia seed muffins (makes 4)
1/2 carrot, grated
1 apple, peeled and grated
1/2 tsp cinnamon
Zest 1 lemon
1 1/2 tbsp chia seeds
60g brown sugar
60g self-raising flour
1/4 tsp baking powder
1/4 tsp bicarbonate soda
Sprinkle of oats
Preheat the oven to gas mark 5 and line a tine with 4 muffin cases.
In a large bowl, mix the grated carrot, apple, cinnamon, lemon zest, chia seeds, sugar, oil and eggs. Leave for 5 minutes to allow the chia seeds to absorb some of liquid.
In the meantime mix the flour, baking powder and bicarbonate soda in a separate bowl.
Gently stir the flour mixture into the carrot mix until well combined.
Spoon evenly into the muffin cases, sprinkle with oats and bake in the oven for 20 minutes.
Leave to cool for at least 5 minutes before eating.
Hi everyone, I hope your day has been well. Today’s post is my new smoothie recipe that tastes so good, it is really easy to make and the ingredients are easy to find.
This is by far the tastiest smoothie I have ever made. The flavours all complement each other so well and the consistency is just perfect. I’ve used an orange, mango, grapes and blackcurrants, not a combination I would normally put together but I will definitely be making this much more. It’s quite sweet and tastes really good cold. It has a slush consistency and I would recommend this as a substitute as its much healthier. Although Summer has ended this is a great refreshing smoothie filled with delicious fruits.
Recipe: Sweet Smoothie (serves 1)
100g frozen mango
50g blackcurrants and grapes
Set out your blender and prepare the fruits.
Blend everything together until a smooth consistency and enjoy.
I love that potatoes are such a versatile ingredient and you can use them for so many dishes. The hassleback was something I’d seen a while ago and I decided to make it today. I saw a tip online that said to cut the potatoes whilst it rests on a spoon so that you don’t cut it all the way through and that tip worked really well. I used potatoes that were quite small and they took just over an hour to cook. I ate the hasselback potatoes with cheese, baked beans and salad.
Recipe: Hasselback Potatoes (serves 1)
4 small potatoes
Drizzle of oil
Sprinkle of salt, chilli and oregano
Preheat the oven to gas mark 6
Wash the potatoes well, place onto a spoon and slice down the potato making sure not to cut all the way.
Place the potatoes onto a tray, rub a little butter over the top.
Add a drizzle of oil and sprinkle with salt, chilli and oregano.
Bake in the oven for about an hour until cooked right through.