Baked Sweet Potato

Hello Everyone, I hope your day has been well and the weather is great for you today. We were having some really nice weather in the UK and sunshine always makes everything better.

Today I am sharing a recipe inspired by @calgaryavansino over on Instagram. I feel like the ingredients are very Mexican inspired and all of the flavours compliment each other so well. It is the perfect vegetarian burger and can be whipped up in no time. It’s nice and easy to make and the sweetness of the potatoes just tastes so good. I actually really like sweet potatoes but I feel like I don’t eat them enough so I was super happy when I found this recipe. I’ve changed it a little to suit me and what I had available at the time but the veggie concept is still there. Another thing I love about the recipe is how easily accessible the topping ingredients are as many of use will have sweetcorn, black beans and peas in the kitchen. You can also change up the quantities, depending on what you like.

Recipe: Baked sweet potato (serves 1)

Ingredients

2 small sweet potatoes, washed and gently scrubbed

Drizzle of oil

Pinch of salt

Handful of sweetcorn

1/4 tin black beans

50g crushed green peas

1 tsp chilli garlic sauce

Pinch of salt

1 tsp lime juice

1/4 diced onion)

Method

  • Preheat the oven to gas mark 6.
  • Rinse and gently scrub the potatoes, place on a oven tray, spray each potato twice with olive oil and sprinkle with a little salt. Cover the tray with foil and bake in the oven for 30 minutes. Remove the foil and put back into the oven for a further 10 minutes.
  • Cook the peas and crush with a fork then mix in the chilli garlic sauce, salt, lime juice and onion. Leave to marinate for a few minutes.
  • Bring a small pot of water to a gentle simmer and cook the corn and beans for 5 minutes until cooked through and drain off the liquid.
  • Once the potatoes are cooked, carefully slice them in half and top with the corn, black beans and crushed peas, drizzle with a little lemon juice and serve.

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£1.00

Homemade Pizza topped with tuna, sweetcorn and kale

Hello Everyone, I hope your day has been well.

If you’ve been following me for a while, you’ll know that pizza is literally one of my favourite foods. It is so versatile, a winner with most people and always turns out great. Here I’m sharing a recipe I often make, topped with tuna, sweetcorn and kale.

Recipe: Homemade pizza (makes 2 oven trays)

Ingredients

500g plain flour

7g dried yeast

1/2 tsp salt

1 tsp oil

270ml warm water

Toppings: tomato puree, kale, tuna, sweetcorn, cheese

Method

  • Add the flour, yeast and salt into a large bowl and make a well.
  • Pour the water into the well along with the oil and use your fingers in a circular motion to mix the dough.
  • Once it comes together, knead for 5-10 minutes. Set aside until doubled in time, in the same bowl covered with clingfilm or a clean tea towel.
  • During that time, prepare all of your toppings, lightly oil 2 oven trays and preheat the oven.
  • Gently knock the air from the dough, split into two. Roll out each piece on a lightly floured surface, making sure it is smaller than the oven tray.
  • Add the tomato puree, toppings and cheese, then bake in the oven for 20-25 minutes until fully cooked.

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Quick Stir Fry Noodles

Hi everyone, I hope you’ve all had a great day.

I made this stir fry after work, it was delicious and quick to prepare. Something super healthy, with lots of vegetables and it was easy to make with minimal effort. I actually planned to eat something else completely different for my dinner and it probably wouldn’t have been as healthy so this was a great choice, filled with one of my favourite vegetables broccoli as well as red cabbage, peas, carrot and sweetcorn. A perfect way to include some of your 5 a day in one meal and support your body with a range of vitamins and minerals.

Recipe: Quick stir fry noodles (serves 1)

Ingredients

1 portion egg noodles

Handful of broccoli, cut into smaller florets

50g red cabbage, finely sliced

1/2 carrot stick, grated

2 tbsp sweetcorn

1 tbsp peas

1/4 vegetable stock cube

1 tsp tomato puree

1 tbsp soy sauce

1/3 tsp brown sugar

Sprinkle of chilli flakes

1 tbsp oil, for frying

Method

  • Prepare all of the vegetables and set them aside. Bring water to boil in a pot, cook the broccoli for 3 minutes and set aside.
  • Next, cook the egg noodles in the same pot according to the packet instructions, for the last 3 minutes add the peas and sweetcorn if frozen. Drain off the water and set aside.
  • Heat the oil in a frying pan, add the carrot, broccoli and red cabbage giving it a good mix. Boil water in a kettle, pour 100ml into a mug and stir in the vegetable stock cube and tomato puree.
  • Add the noodles, sweetcorn and peas to the pan. Pour in the veg stock mixture, soy sauce, sugar and chilli flakes.
  • Cover with a lid for 3-5 minutes depending on how soft you want your vegetables to be.

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Mature Cheddar, Kale and Sweetcorn Pizza

Hello everyone, I hope you’ve all been keeping well.

If you’ve been following me for a while you would know that I really like making pizza because it’s quick and simple. Not only that but most people really enjoy it and you can get really creative and add what ever toppings you like. Today I opted for sweetcorn and kale, two of my favourites!!

Sweetcorn is such a popular and tasty pizza topping, best known for it’s high fibre content. Dietary fibre aids digestion making it important for our health. I’ve featured kale often in my recipes because it is easy to prepare but also very healthy. Kale is a great source of vitamin K which is used by the body for blood clotting and healing wounds, this is useful for recovering quicker from injuries.

My quick tip for making anything dough related is to make sure you are using yeast that is in date. This is because in the past, I have tried to make dough related foods but it didn’t rise very well or have that desired fluffly, light texture.

Recipe: Mature cheddar, kale and sweetcorn pizza (makes 1 tray)

Ingredients

250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

100g sweetcorn

50g kale, roughly chopped

Method

  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until doubled in size.
  • After the hour is up preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*

Red Cabbage and Kale Pizza

Hello everyone, thanks for stopping by my blog today.

Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.

I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.

Recipe: Red cabbage and kale pizza (makes 1 tray)

Ingredients

250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

80g sweetcorn

50g kale, roughly chopped

40g red cabbage, thinly sliced

Method

  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
  • After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*