What I eat in a day

April 5, 2020May 25, 2020 itsangieLeave a comment

Hello everyone and thanks for clicking on my blog, I hope your Sunday is going well. So far today I having done my usual morning routine (see previous post) and I’ve just been relaxing. Today I’m sharing the main meals that I eat in a day. Usually, I don’t make a habit of eating loads in the morning although it’s known to be the most important meal of the day, I prefer something small. Lunch is usually something light or quick and dinner is probably the meal I most look forward too.

Breakfast: 1 cup of water, 1 brioche and a homemade smoothie using 1 orange 1 apple and a handful of mixed berries

Lunch: 1 cup of water and 6 crackers with peanut butter

Dinner: Fried dumplin, chapatis, veg, corncob and fish

This is what I ate for my main meals and there were a few snacks too like the Cool Dorritos and Skittles. I didn’t quite manage my 5 fruits and veg but I hope this is a bit of inspo for when you plan your next meals. I have read something that stated lunch should be the bigger meal to give the food more time to be digested before you go to sleep and the body rests which does actually make sense but I do what works for me and try not to eat dinner too late.

Let me know in the comments what your favourite mealtime is, mine is dinner.

Thanks for reading x

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Healthy Pasta Salad

May 9, 2017May 25, 2020 itsangieLeave a comment

Hi guys, I’ve recently been working on healthy, nutritious meals which are also fillings and the first one is a pasta salad, I know the ingredients are quite random but I promise it tastes delicious 😋
Serves 1

Ingredients
75g wholemeal pasta
1 small sweet potato peeled and cut into cubes
5 Brussels sprouts cut in half
1 small carrot grated
1 spring onion sliced
1/2 yellow pepper sliced
3 tbsp oil
20g ricotta cheese

Method

1. Prepare the vegetables first then put on a pan of water for the pasta. In a bowl mix the sprouts, potato and yellow peppers with 3 tbsp of oil and a pinch of salt and pepper. Next, place on a tray and bake in the oven for 20 minutes until soft.

2. Once the pan starts to boil, cook the pasta then drain off the liquid and place in a bowl, mix in the carrot and spring onion.

3. Take the tray from the oven and add to the pasta mixture, gently stirring.

4. Lastly sprinkle on the ricotta cheese and enjoy!!

I know there isn’t any sauce with this but it honestly tastes great alone, the sweet potato and brussel sprouts really complement each other and overall the dish is a WINNER!! I love how basic but tasty this meal is and the ingredients are minimal. It’s easy to prepare and you can just double the ingredients if you are cooking for more people.

Let me know if you try this recipe ☺

Polenta Cakes with Roasted Vegetables

March 11, 2016May 16, 2020 itsangieLeave a comment

Polenta is a kind of ground cornmeal that is traditionally used in many foods, with the addition of liquid it thickens up and becomes a much more filling product. This is a great recipe for vegetarians 🙂

Ingredients
500ml Vegetable stock
150g Polenta
50g Grated parmesan (we added extra)
2 Eggs
1 garlic clove
20g flat leaf parsley
10g Thyme
3 different coloured peppers
1 Red onion
1 courgette
50ml olive oil
5g dried oregano
Salt (optional)

Method
1. Wash all the vegetables, cut into even sizes and peel the skin off the garlic. Prepare the stock, finely chop the parsley and grate the parmesan.

2. Bring the stock to the boil and then quickly whisk in the polenta until it thickens. Let it cool down slightly before beating in the parmesan and eggs then season with parsley and thyme.

3. Leave to cool in a tray lined with cling film then bake for 15 minutes or until golden.

4. Place the chopped vegetables onto a tray drizzling with olive oil, dried oregano and the crushed garlic. Bake the vegetables for 15 minutes also until they start to brown.

5. They should both be finished at the same time and you can serve it with a simple tomatoe sauce.

*to be honest some of the vegetables could have been roasted a little longer but that wasn’t a problem*

Salmon With Mashed Potatoes and Broccoli

March 5, 2016May 25, 2020 itsangieLeave a comment

Finally I’m back in the kitchen this semester at uni so each week I’ll have a new dish to share with you guys. I was so excited to cook this as salmon is probably my most favourite type of fish especially when it’s simply been pan fried. The accompaniments went well with it too.

Ingredients
400g potatoes
15g chives
125ml Milk
25g Butter
100g Tenderstem Broccoli
2 salmon fillets
Vegetable oil
Salt (optional)
2 tsp blackened Cajun seasoning
4 tbsp plain flour
1 lemon

Method
1. Wash peel and wash the potatoes, prepare a large pan of salted water. Trim the ends of the broccoli then mix the flour and Cajun seasoning on a tray. Wash, finely slice the chives and set aside.

2. Place the chopped potatoes in cold water, bring to the boil and simmer until soft. Once the potatoes are cooked drain off the water then gradually warm the milk and the butter in a separate small pan and pour into the potatoes mashing well. Cover each piece of salmon in the seasoned flour and dust off ready for frying.

3. Heat the oil in a frying pan and place on a low heat, reheat the mashed potatoes mixing through the chives, then heat the broccoli in simmering water and drain.
Once the pan is hot enough place the salmon in and fry on each side for 4 minutes until golden and crispy.

4. Place everything onto your plate et voila dinner/ lunch is served 🙂 my favourite thing to do is squeeze lots of lemon juice over salmon because it cuts through the acidity and tastes so good.

So I decided that this meal would be perfect to cook for mothers day, the recipe makes 2 but you can use more ingredients if your cooking for more people. If your spending the day with your Mum you won’t be stuck in the kitchen trying to prepare the dish as many things can be done earlier in the day. It’s great buying gifts for people but when you make something yourself be it a meal or whatever it’s much more significant and often means more!