Hello everyone, Thanks for checking my blog out today.
This is a quick meal I rustled up after work. To be honest it does require a bit of effort to prepare but once its in the oven you can relax or get on with other things. I love adding as much vegetables to my meals as possible, especially pasta. As you can tell from the ingredients, I literally just added things here and then so the measurements aren’t that precise but you get the idea, as long as you have enough sauce to cover the filling, it should be fine. Also, it’s nice when you have extra food leftover for the next day’s work lunch or a portion to freeze for next weeks dinner which I’ll be doing. I even added a bit of nutritional yeast for that B12 which helps with DNA production, a healthy nervous system and the creation of red blood cells.
Recipe: Cauliflower, kale and tuna pasta bake (serves 3-4)
2 handfuls of Penne
Pinch of salt
Bunch of kale, sliced
Handful of pea’s
Handful of corn
2 handfuls of cauliflower, chopped
Few slices on red onion, diced
1 tin tuna
Sprinkle of nutritional yeast
50g cheese, grated
1 tbsp tomato puree
Firstly, bring a pot of water to boil with a little salt and cook the penne according to the packet instructions.
In the meantime, prepare all of the vegetables and then set aside in a large bowl.
Preheat the oven to gas mark 6.
Once the penne is cooked, add to the large bowl along with the tuna, nutritional yeast, cheese, pasta sauce and tomato puree.
Combine everything together and place into an oven tray and cover with foil
Cook in the oven for 30 minutes, then take the foil off and cook for a further 10-15 minutes until everything is fully cooked and slightly golden on top.
Serve with salad, garlic bread or simply enjoy alone.
Today’s recipe makes the perfect side dish for most meals and can even be eaten as a vegetarian curry alternative. This is also a great recipe to get your extra portions of vegetables in. Please bear with my measurements, as these days I’m cooking as I go along without weighing things out but the ingredients gives you a rough idea of how much I’ve used for one portion. I really liked this cauliflower dish because it was very flavoursome with a slight crunch. For me it’s the cumin that really makes this dish as it goes so well with cauliflower.
Recipe: Seasoned cauliflower and kale (serves 1/2)
1 tsp oil
2 slices red onion, diced
Pinch of salt
Pinch of chilli flakes
Sprinkle of garlic powder
Sprinkle of turmeric
1/2 tsp of cumin
1 tsp tomato puree
Handful cauliflower, chopped into florets
Handful of kale, shredded
Prepare all the ingredients and set aside, then heat the oil in a dutch pot.
Once the oil is hot add the onions and leave to cook down for a few minutes.
Next add the salt, garlic powder, cumin, chilli flakes and turmeric to the onions and stir.
Add the tomato puree, water, cauliflower and kale, mixing well and leave to simmer for 15-20 minutes.
Depending on how soft you want the cauliflower to be, 15 minutes may be enough.
Once cooked, serve as a side dish or simply enjoy alone.
Hello Everyone, I hope you are all having a great day.
Recently I was looking through some emails and I was intrigued by a range of falafel type foods. Apparently, falafel means ‘small ball-shaped peppers’ or ‘little balls’ and today’s recipe is inspired from the recipe book Persepolis: Vegetarian Recipes from Peckham, Persia and beyond. Although they don’t look or taste like traditional falafel balls, many of the components are still the same, for example chickpea flour, cumin and sesame seeds are used. I did have to adopt the recipe slightly because I didn’t have everything but its still the same vibe. These falafel would make great meat free burgers and are full of so much texture and flavour.
I made a quick salad using sliced red bell peppers, sliced cucumbers and grated carrot. I also made 2 flatbreads to stuff everything inside. Honestly, the falafel was quite filling and it would be perfect to eat one wrap as a light lunch as I was pretty full when eating the last half. This was a very enjoyable meal which I will definitely make again, hopefully with all of the correct ingredients. It still turned out really good but I can imagine the sweetness from sweet potatoes would make such a difference.
Recipe: Potato and broccoli falafel (makes 4)
2 medium sized potatoes, peeled and cut into small cubes
1/2 onion, finely diced
2 garlic, peeled
1 tbsp oil
1/2 tsp cumin
1/4 tsp chilli flakes
1/4 tsp salt
1 tbsp sesame seeds
2 tbsp chickpea flour
Handful of broccoli, finely chopped
Set the oven to gas mark 6 and place the potatoes, garlic and onion onto an oven tray. Drizzle over the oil and cook in the oven for roughly 20 minutes.
In the meantime, add the other ingredients to a large bowl and mix well.
Once the potatoes are soft, add them to a blender along with the garlic and blend until just smooth, it gets quite sticky here.
Add the potato and garlic mixture to the bowl with the onions too and combine well with a spoon. The split the mixture into 4 equal sizes.
Wet hands and then shape the falafels into burger shapes and place each one on a lightly oil tray.
Bake in the oven for 15-20 minutes until fully cooked and slightly golden.
Assemble your other ingredients whilst the falafel is in the oven and enjoy.
I’m always looking for ways to reduce my unhealthy snacking habits so I’ve created a list of fairly healthy and nutritious snack ideas. They are all very simple and easy to prepare for home, work or even on the go. Snacks are what we go for in between meals when we feel hungry but healthier options are better for the body because they reduce the risk of unnecessary weight gain and other long term health issues caused by excessive snacking habits. I always think everything is best in moderation, so of course on the odd occasion, enjoy that sweet treat but remember to fill your diet with healthy, nutritious foods that will support your body.
Healthy snack ideas listed below:
Plain nuts, cashews
Apple slices topped with peanut butter, dedicated coconut and grated dark chocolate
Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.
You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.
The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.
Recipe: Cauliflower, lentil and potato curry (serves 1-2)
1 tsp oil
1 shallot, finely diced
1 tbsp red thai curry paste
1/2 tsp turmeric
35g dried green lentils, soaked overnight
330ml vegetable stock
1/4 cauliflower, chopped
1 small potato, diced
1/2 tsp coconut cream
*serve with a small portion of rice*
Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
After that time, mix in the red thai curry paste, turmeric and lentils.
Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
Then add the cauliflower and potato, adding a little more water if necessary.
Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.