Today is all about sweet potatoes, a favorite carbohydrate of mine. Although there are many different varieties, 9/10 is will taste sweet, hence the name. The subtle, sweet flavour makes them the perfect ingredient for vegetable curries, pies, soups and so much more. Sweet potatoes are a great source of fibre along with a range of other vitamins, such as iron, selenium and calcium but the fibre specifically is known to be beneficial to the immune system. Also, the vitamin C content is apparently raised from cooking. For this recipe, I decided to lightly fry the sweet potato to reduce any moisture on the outer surface and then bake in the oven for a little while so that the seasonings could be infused into the smooth center.
This is a super quick, tasty dish to cook and is a great accompaniment to most meals.
Recipe: Seasoned sweet potato (serves 1)
1 sweet potato, cut into pieces
Oil, for frying
Heat some oil in a deep pan.
Start preparing the potato by peeling, chopping and set aside in water.
Once the oil is hot enough, add all of the sweet potato and fry for 5-7 minutes stirring regularly.
After the 7 minutes, transfer the potato to a tray with tissue paper on top to soak up the excess oil.
Remove the tissue paper and sprinkle the potatoes with a little paprika, salt, chilli flakes, cumin and sugar.
I’m bringing you another, delicious salad that is perfect for a light lunch or a side dish for dinner. Either way it’s super tasty and packed full of nutrients from the kale, carrot, cucumber and lettuce. Quinoa is a very popular food item because of it’s nutritional content and being a quality source of plant protein. Overall, quinoa is a great source of various minerals and a good food to include your diet. Likewise with carrots, they are a great, nutritious vegetable but not as popular because it’s something we are used to eating and seeing so often. Carrots are known to be rich in beta carotene, which converts to vitamin A in the body, this is essential for immune function and good vision. Not only are carrots nutritious, they have a nice crunchy texture and can be cooked in many ways.
This salad is a recipe I made for one in the early evening when I didn’t have much of an appetite but knew I’d be hungry later. This is a really nice recipe for when you are short for time but still want to eat something nourishing for the body.
Recipe: Quinoa and kale salad (serves 1)
30g dried quinoa
Pinch of a stock cube
1/2 handful of kale
1 lettuce leaf, shredded
1/2 carrot, grated
1 inch cucumber, finely sliced
Pinch of chilli
Cook the quinoa according to the packet, I like to add a pinch of stock cube to the water for more flavour.
5 minutes before the quinoa is cooked, add the kale and mix through.
In the meantime, prepare the salads and set aside.
Once the quinoa is cooked, mix in the salads and sprinkle over a little chilli flakes.
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.
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 😋
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
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.
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 🙂