Hey Everyone, I hope your day has been well and you are enjoying the Bank Holiday.
I saw this recipe on the Strong Woman Instagram page a few weeks ago and it really stood out to me because it looked really delicious but was packed full of fibre and walnuts which help to improve gut and brain health. It’s pretty simple to make as it’s basically a twisted pizza dough filled with pesto, parmesan and walnuts, however it does get a little messy when it comes to twisting the dough as a little of the filling will come out. These would be great for a dinner party occasion as they are kind of like a fancier version of bread sticks.
1 packet fast action yeast
220ml warm water
200g wholemeal flour
200g plain flour
1 tbsp white sugar
1 tsp salt
½ jar red pesto (more for dipping)
170g parmesan cheese
75g chopped walnuts
Prepare 2 baking trays with baking paper and set aside.
In a measuring jug, combine the warm water and yeast. Stir and set aside for a few minutes to activate the yeast.
In a large mixing bowl, combine the flours, sugar and salt.
Pour in the yeast and water and stir them together with your hand to form a dough.
Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl covered for 20 minutes to prove.
On a floured work surface, roll out the dough into a large rectangle shape, about 5mm thickness.
Spread the red pesto on half of the rectangle, sprinkle over the walnuts, grate a thin layer of cheese on top and then fold over the other half of the dough.
Cut the dough into 1-inch wide strips, then, holding each end, twist each one before placing onto the lined baking tray.
Bake for 15-20 mins until risen and golden then remove from the oven, allow to cool slightly, grate more cheese on top and serve.
Today’s recipe is a delicious lentil and pea curry. I think this was my first time cooking with green lentils and they were easy to cook with, they did take a little longer than the red split lentils I’ve been using recently but that was expected. Green lentils are great because they have a slight peppery taste and remain quite firm once cooked.
I’d recommend adding a little sprinkle of each of the spices depending on which ones you like best but a mixture of everything will make a super tasty curry. I’ve been making curry type recipes a lot recently because they are so quick and easy to make and really perfect for these cold evenings. If the texture looks a bit odd it is because I also added in some meatless mince to stay in line with the vegetarian theme but that is optional.
Recipe: Green lentil and pea curry (serves 2/3)
200g green lentils, soaked overnight
1 tsp oil
1/3 onion, diced
1 garlic, crushed
1/2 tsp brown sugar
1 tsp tomato puree
50ml coconut milk
600ml vegetable stock
100g frozen peas
Heat oil in a pan and cook the onions for 5 minutes until soft.
Add the garlic and spices, cooking for a further 5 minutes.
Next, add the puree, milk and vegetable stock. Stir well sprinkle in the sugar and leave to simmer for 15 minutes.
Add the frozen peas to the pan adding more water if needed and cook for another 5 minutes until the lentils are fully cooked.
I had this roasted dish for lunch a couple of weeks back and it was absolutely delicious, roasting vegetables is a great way to bring out the natural sugars and sweetness of foods caused by the caramalisation process. It is fairly balanced with the vegetable and protein and was super easy to make, I dipped my sweet potato wedges into a sweet chilli sauce and drizzled a little tahini over the cauliflower. I opted to season the ingredients with coriander, garlic salt, chilli powder and paprika but you can use whatever you like!
2 sweet potatoes, peeled and cut into wedges
1/3 cauliflower, cut into florets
Preheat the oven to gas mark 6 and place an oven tray inside to heat up.
Once the ingredients are prepared, carefully place onto the heated oven tray and spray a few times with oil and season.
Place in the oven for 45 minutes until fully cooked and soft.
A quick post for you today, something a little healthy for the new year. This meal could be a great lunch or dinner when you want to keep things simple but still tasty. It’s pretty simple to make this and you can always switch it up depending on what your favourite vegetables, salads or seeds are. For me, meals are all about vibrant colours, textures and appearance and this meal covers it all.
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