Tag Archives: diet

Nacho-coated spicy bean and sweet potato 🍔burgers

Hello!

So it’s been almost a month of meat-free living now and I’m actually not at all missing it! I’ve had some time off so I’ve been able to experiment and enjoy all the recipes I’ve been putting together and there has been a few dodgy concoction fails but ALOT of good ones! I’m really not missing meat at home at all and I’ve not dined out as much this year as I want both dining out and meat itself to be more of a treat than a habit ( I obviously still frequent my coffee shops) I’ve been whipping up a lot of hot/cold salads and today I made something I’ve wanted to make for quite some time, an all time favourite of mine actually! As a child I loved Mexican spiced foods and spicy bean burgers were my favourite! I was actually a vegetarian for a couple of years in my early teens because as a family we all took the plunge together and I think this is where my love for these burgers stemmed from. That being said, I actually haven’t had them since childhood and I’m not sure why as they aren’t at all time consuming , a mere 20 mins tops and I was taken right back! I made mine with cornflour flat-bread as I can’t have bread at all due to a yeast allergy and I’m yet to find a suitable bread or a recipe which is both gluten and yeast free! Which is probably why I don’t make burgers often but none the less it was super tasty with the flatbread. You of course can make yours in gluten-free burger buns or normal if you’re just vegetarian. I can’t express how much these did not disappoint and I just wanted to eat all 6 to myself!

Ingredients:

1 large sweet potato (peeled and diced)

1 can of berlotti beans (kidney beans also work)

2 cloves of garlic (finely chopped)

1 tablespoon of tomato paste

1 handful of coriander (finely chopped)

Half a bag of lightly salted corn chips/nachos

Salt and pepper

1 Teaspoon of cayenne pepper

1 table spoon of cumin

Olive oil

Method:

Start by boiling the sweet potato, garlic, and beans until the sweet potato is soft enough to mash. Drain and put into a mixing bowl.

Add all the remaining ingredients apart from the nachos and mash together and mix well.

Make into patties and set aside.

Add the nachos into your blender and mill into fine breadcrumb like texture.

On a plate cover the burgers in the nacho flour and heat a frying pan with a teaspoon of olive oil. Fry on both sides until golden.

You can also oven bake these but having tried both methods myself, I found it quicker in the pan and the burger coating was a lot more crisp. You could also double cook and bake for 10 mins then finish cooking in the frying pan.

Serve with garnish, I used baby spinach leaves and some light mayo. They are also super tasty (especially appealing for children) with a little cheese and ketchup.

If you would like the corn flatbread recipe it’s simply

Half a cup of Cornflour

1 egg

Baking powder

Salt

Half a cup of water

Combine together into a batter and simply fry like a pancake in a pan until golden on each side.

Enjoy!

Laura x

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Veggie new year!

Hello!

Wow, how long have I been away!? Well I’m back now, I’m here to stay! I had quite a long break because last year was all over the place for personal reasons and house moving etc! I hope everybody had a marvellous Christmas and we are all rearing to go in this new year of 2018!

I find New Years resolutions so cliche but what with last year seeming like a fog of chaos, I’ve vowed this year to be super organised and mindful! I mean, I know half the world are likely vowing to do the same but really I am!

Other than being Uber productive this year I’ve also decided to turn veggie! Yes veggie! Not full veggie mind you. I am going to be meat-free (and this is an ongoing thing not just a January thing) for 6 out of 7 days a week but not when I’m eating out at restaurants because let’s face it I have so many preferential needs already that I don’t want to make eating out even harder for myself and I want to be able to enjoy it as hard as that already is being gluten-free and not by choice! Now, I don’t want to step on any committed vegetarians toes here by saying I’m not doing this “for the animals” it’s mainly for my own health and well-being but I guess there is the added bonus of going meat-free and every little does help both the animals and the environment right? ( please be kind to me 🙈) Anyway, I mainly set out to consciously make an effort to eat more veg,pulses, grains, legumes etc! have always eaten healthy because of my allergies but not had a particularly varied diet of the above and tended to stick to the same few things weekly and mainly on the side of meat.

So, thus far, I’ve been green for two weeks now (nearly)and it’s actually not as hard as I thought. Food shopping is so much more fun ( not to mention easier on the pocket) and i don’t know if it’s all the added nutrients I’m eating or just the new year placebo but I actually feel better in myself. Anyway, what are your New year commitments? Do share! And I will update you with my new veggie meal ideas and of course all the clever clean bites as always!

Much love

Laura

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10 min peanut butter and cocoa sponge

So guys, it’s been a while huh? I do apologise! I’ve had a busy Christmas and new year but I’m back and hungry as ever! Now, I know a majority of the professional clean-eaters amongst us have got it covered when it comes to having a varied diet and having an abundance of clean treats and snacks but what’s one more!? So for the newbies, starting the new year with hopes of a clean, healthy diet and dreams of cakes and sweet palate pleasers, I give you the 10 minute sponge cake! 

Ingredients: 

Peanut butter – 2 tablespoons

Cocoa powder – 2 tablespoons

Coconut oil – 2 tablespoons

2 eggs 

Cornflour – 2 tablespoons

Vanilla essence – optional

Method:

Combine all the ingredients in a bo and mix into a batter. Bake at 200c for ten mins.

Serving suggestion -top with chopped nuts, raisins, fruit puree, natural yoghurt and it’s like a guilt free de-constructed gateau!

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Carribean curried turkey and brown rice with black eyed peas

Afternoon Foodies,

I just cannot believe September is upon us already!? Not that I’m complaining because it’s the start of my favourite time of year! Don’t get me wrong, I love the summertime as sporadic as it’s sunshine may be but there is something about autumn that I find so miraculously magical. The feeling of the first cool breeze and the smell of autumnal rain just fills me with delight – warm socks, knitted jumpers, hot drinks and mulled beverages  will slowly ease themselves so comfortably back into our days – then of course there are the warm hues of the harvest season produce and all those glorious tummy warming edible concoctions that go with it. So for now as we are still amidst the transition of summer and autumn, here is one of my favourite dishes that will warm your soul on those ever darkening evenings but still has the vibrant flavours of sunshine and far away warmer climes. 

Ingredients:

Turkey breast – 400g

Red chilli – 2 chopped 

Onion – 1 diced 

Garlic – 3 cloves,chopped

Creamed coconut – half a block chopped finely 

Thyme – 1 tablespoon

Dunns river All purpose seasoning – 2 tablespoons

Jamaican curry powder – 2 tablespoons 

Tomato – 2 chopped into quarters

Olive oil 

Salt and pepper 

Brown rice – 1 cup

1 tin of black eyed peas 


Method: 

Start by putting the All purpose seasoning,curry powder,creamed coconut,onions,garlic,chilli,tomatoes,rhyme,salt and pepper and a tablespoon of olive oil in a mixing bowl and combine all together until it makes a paste. Seal the turkey in a saucepan in a little coconut oil then add to the mixing bowl of paste and rub into the meat until covered in the paste. Add a little more coconut oil to the saucepan and add the ingredients,  on a medium heat, stirring frequently to cook the spices lightly. Add about 2/3 cup of water, bring to the boil then cover and simmer while you cook the rice. 

For the rice heat some oil in a saucepan, add the dry rice and the other half of the creamed coconut block and stir together. Drain a little of the water in the black eyed peas away then pour the entire contents of the tin on the rice. Boil until the water reaches surface of the rice level then cover and turn off the heat  (the rice will then steam until ready and makes perfect rice everytime) it will usually take around 20 mins and by this time the curry should also be ready.

This dish is perfect alternative for takeout food, it’s so quick and easy and oozing with flavour! It’s more traditionally made with on the bone meat – alternative, more fatty oils would be used and served with bread or fried dumplings but there is now no reason it cannot be enjoyed in all its flavour glory in this cleaner-leaner way.

Enjoy!

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Lean turkey meatballs in tomato and herb sauce

Hey all, 

Here is one of my all time “go-to” recipes that is not only quick and easy but loved enormously by the little ones! Kids are always a fan spaghetti, because let’s face it, it’s messy and fun to eat! My son especially loves this dish and this recipe is definitely one for the whole family, fussy eaters included! 


Ingredients: 

Lean turkey breast mince – 500g

Fresh basil – a handful

Tomatoes – two

Tomato purée – two tablespoons

Balsamic vinegar – tablespoon

Salt and pepper 

Olive oil 

Egg – 1 yolk

Garlic – 4 cloves 

Parmasean cheese 

Start by getting a large mixing bowl and combine the turkey mince, chopped basil, salt, pepper, egg yolk, and a sprinkle of parmasean together. Roll the mixture well into meatballs (any size you like) 

In a non-stick frying pan out a little olive oil or coconut oil and brown the meatballs slightly on a medium heat after about 7 mins put the pan under the grill to finish of browning, I like to do this because it dries them out more and they are less likely to fall apart. Put the meatballs aside whilst you make the tomato sauce as follows …

In a saucepan heat about a table spoon of olive oil and add finely chopped garlic and tomatoes cut into quarters. Add chopped basil and sauté for 1 min. Splash on about a tablespoon of balsamic vinegar and stir. Add about half a cup of water and three tablespoons of tomato purée, salt and pepper, bring to the boil then cover and cook on a low heat for about 15mins. Add the meatballs then cover and cook for a further 10 mins so they can absorb the flavours. 

Serve with gluten-free spaghetti and salad. Sprinkle with parmesan and let the spaghetti slurping commence!!  

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Yoga 

Hey guys! So just a quick post to share my daily yoga routine with you all. I’ve always been a fan of a little home self taught yoga from quite a young age and along with the ‘Sun salutation’ I found this online and it’s amazing after a workout to stretch your entire body out! 

  I always feel so aligned afterwards, if that sounds crazy!? But give it a go – if you have a reasonable amount of flexibility to start with then it’s a good routine, if not then maybe start with doing the ‘sun salutation’ once or twice a day for a month and you will be surprised how much of a difference it will make. 


Peace out yogi bears! ✌🏽️

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Lean turkey burgers and grilled haloumi

The sun is still shining! And the sweet scent of  the British BBQ summer is in the air. Going to a BBQ can be a torturous experience, if like me you can’t go within an inch of any bread! Fear not because as I walked through the park on the way home( grilled meat in the air) I was inspired to rustle up something equally as tasty and extra refreshing for summer days, back yard gatherings or for an uber quick evening meal. Fresh, zingy, packed full of protein and whipped up in under 20 mins from scratch, what are you waiting for? 

(Makes six chunky burgers)

Ingredients: 

450g lean turkey breast mince

1 egg

Handful of chopped fresh basil

Two chopped garlic cloves 

Salt and pepper 

One fresh chilli chopped/or Tabasco sauce 

Teaspoon of tomato purée 
Haloumi cheese 

Salad leaves of choice 

One tomato

Chopped cucumber 
Combine all the ingredients in a bowl, mash up well until able to form into balls then lay out and slightly pat into rounds (the mixture will be a little wet but don’t worry) 

Fry in coconut oil on a medium heat for about ten mins each side then finish under the grill to crisp.

On your serving plate – chop cucumber, tomato and rustle into some salad leaves. (I used baby spinach and chard)Sprinkle a little Tabasco sauce and balsamic on the leaves then top with the burgers. Grill or pan fry (in a dry pan) the haloumi cheese and enjoy! 

For a side: 

Combine quark/Greek yoghurt with spring onion and cucumber, a squeeze of lemon  and a little salt and pepper and you got yourself a yummy dip! 

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Gluten free fish and chips

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Here is a british favourite, albeit a  cheat meal and slightly naughty  but most definitely a winner for that day of the week you let it all go! Being gluten free, yeast free etc 24/7 I can never indulge in the gluttonous glory that is batter from chip shops! I am a huge seafood lover and I haunt my favourite seafood spot (which i will post a review shortly)quite regularly for seared, grilled,smoked and baked etc but on this occassion ( after a few cheeky vinos) I needed something a little more carb-bustrous 😉

Anyway for this devil of a cheat meal I used haddock fillet and new potatoes for the chips, I fried (yes fried! ) them in some olive oil in a saucepan and for the batter I used as follows:

1 egg
Three tablespoons of doves gluten free self raising flour
Salt and pepper
And enough milk to form a reasonably thick batter

The gluten free flour is alot thicker when mixed with liquid so add slowly and leave for min or so to thicken and add more if required, beat into a batter, coat the fish with it,  then fry in the olive oil for about a min then flip it over and fry for another minute, or basically untill its golden in colour and cooked through.

Enjoy!

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Green matcha energy balls

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If you haven’t already heard, Matcha is the new black! Well its been around for centuries in reality but health nuts far and wide are starting to catch on and this amazing green powder not only packs a punch but yields many a superpower! 70x the antioxidants of orange juice, we should all be definitely ( I know I am) adding it to our diets in some form or another, there are so many ways to reap the benefits of matcha tea but for now, here is one of them I made earlier!

1 teaspoon of Teapigs organic matcha powder

1/3 cup of ground almonds

Handful of smashed pistachios

1 tablespoon of vanilla protein powder

1 tablespoon of honey

1 tablespoon of milled linseed

1 teaspoon of cinnamon

Splash of coconut oil

A little water if needed.

Combine the ingredients in a blender (except the water)

Then add water if needed to be able to form balls

Roll in protein powder or coconut or ground almonds

And there you have it store these super hero treats in a tupperware container and use for your boosts throughout the day 🙂

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