So I recently ordered food from a zero waste supermarket where everything is ordered in bulk and when you make a purchase it is distributed into paper bags (depending on the item) and brought to you in a cardboard box, similar to what you get in supermarkets. It’s a fairly new concept as there aren’t many stores like this but I think it’s a very good idea at reducing plastic use and waste. I wasn’t able to do a full shop and purchase a variety of things but I was able to get a good selection.
I think my favourite things so far were the mango strips which I absolutely love, you must try them if you haven’t already. It is definitely something to fill a sugar craving however, because they are sweet be mindful of your teeth. I also really liked the desiccated coconut which I ended up sprinkling on just about everything I ate such as a couscous salad, scones topped with jam, mixing into a chicken curry and baking. So far, none on the paper bags have ripped which was good however you can really notice how much oil is in the desiccated coconut as the bag did become quite dark after it arrived so I put it into a used pasta jar.
Actually as you can see below, I’ve been keeping a few used glass jars so that I can use them as food storage later on. I’m trying to do my bit for the environment and reduce my waste where possible, it’s not anything major but I do believe that we all have our part to play.
Here is my shopping list:
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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.
I’ve literally been carrying packed lunches with me for such a long time, back when I was in school as a kid up till now as an adult going to work. I love carrying lunches to work, not only do you save money but you can personalise your meals and really enjoy what you’re eating. There are a lot more options available now but the general cheese and salad or chicken mayo just doesn’t do it for me. Most days I keep my lunches pretty simple because I don’t like feeling super full or bloated at work, so I opt for foods that are fairly filling, nutritious but still tasty. Recently, I’ve been preparing my work lunches before I leave out in the mornings so that I have even more time to myself when I get back in the late afternoon/evening.
I think my current favourite lunch for work has to be a seasoned couscous salad, usually plain couscous sprinkled with salt, chilli flakes, garlic powder and dried herbs. Sometimes I’ll even add some toasted pine nuts for extra flavour which are high in calories, specifically protein helping me to keep fuller for longer.
Quick work lunches ideas:
Peanut butter sandwich
Pasta: sauce, tuna, sweetcorn, carrot, spring onion, cheese, kale
Leftover homemade pizza
Couscous salad: tuna, sweetcorn, carrot, pine nuts, lettuce, cucumber, radish, sliced spring onions
Hi everyone 🙂 wishing all read who read a fantastic week in advance!
I’m not a massive fan of ‘Great British Bake Off’ but this recipe is one of Mary Berry’s. You know when you watch a show and you become super inspired by all the wonderful bakings? I like this recipe because it’s kind of half way between a cupcake and biscuit, my two favourites combined together. They also contain fruit which makes it seem healthier.
75g melted butter, plus extra for greasing
100g caster sugar
100g self raising flour, plus extra for dusting
1 egg, beaten
1/2 almond extract
60g Bramley Apple’s, peeled and sliced thinly
15g flaked almondsfraiche
1. You’ll need six 7cm cooking rings, preheat the oven to gas mark 4. Grease the inside of the rings with butter and dust with flour then arrange onto a baking tray lined with baking paper.
2. Pour the melted butter into a large bowl, add the sugar, flour, egg and almond extract and mix together until combined.
3. Spoon a little of the mixture between each ring, place the Apple slices over the mixture then cover evenly with the remaining mixture. Level the top with the back of a teaspoon.
4. Scatter each cake with flaked almonds and bake in the oven for 25-30 minutes until risen and golden brown.
5. Once baked set aside to cool for at least 10 minutes before removing the rings. Serve warm with a dollop of creme fraiche.