August 12, 2016No Comments

Carb free breakfast bowls – #FeedMeFridays

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This is a little trick I learnt from some of the city based food locations. To keep carb free they were simply making all your favourite breakfast bits and putting them in a bowl together, so easy and so scrummy. Here are just some of my favourites!!

Baked beans, two poached eggs and half an avocado. It’s so easy to make poached eggs in the microwave! A touch of oil in some tea cups, crack an egg in and only a couple of minutes of cooking, done in short 30 second blocks so it doesn’t get overcooked.

How about poached eggs, poached eggs, roasted cherry tomatoes and melted cheese?

The list goes on, put some good things back into your diet, take out the carbs and put them in a bowl for a little bit of mixing it up

Ciao for now x

July 22, 20161 Comment

Red pesto – #FeedMeFridays

Blender Pesto Blended Pesto

A simple and delicious twist on the traditional pesto recipe. For anyone that loves tomatoes as much as I do this recipe is packed with them and can be used in so many different ways.

Ingredients:

  • 15 cherry tomatoes
  • 150g sun-dried tomatoes
  • 50g fresh basil
  • 5 tablespoons of olive oil
  • 1 1/2 tablespoons of apple cider vinegar
  • 1 1/2 tablespoon of tomato puree
  • 1 tablespoon of dried mixed herbs
  • 30g grated parmesan

As simple as throw them all in a blender and whizz up until a blended, nice consistency

Ciao for now! x

July 15, 2016No Comments

Chicken pesto – #FeedMeFridays

Pesto Chicken Pesto Chicken with Quinoa

An amazing recipe that is one of my go to recipes when I’m feeling lazy. You can make it for yourself or for a big group of people.

Ingredients:

  • two chicken breasts roughly chopped up
  • a handful of whole cherry tomatoes
  • a handful of sliced mushrooms (mine are frozen!)
  • a handful of broccoli (mine are frozen)
  • a handful of spinach (mine is frozen)
  • a batch of my home made green pesto

Throw it all in the oven and let it cook on 180 degrees for a good 45 minutes or so, scrummy!

When it comes out you can eat it just as is, or you can boil up some quinoa, cous cous, rice, bread, pasta, the list goes on ! yummmmm

Ciao for now x

January 17, 2016No Comments

Day 17 – Mushroom and Asparagus Quinoa Risotto

RisottoToday's blog post is another delicious recipe. This one is both vegetarian and gluten free, not to mention yummy!!

This recipe is packed full of protein thanks to it's quinoa ingredients, not to mention all the good vitamins and minerals in the vegetables.

Very easy to cook, you just need a little bit of patience, as you do with any risotto.

Ingredients

1 tablespoon of extra virgin olive oil
3 cloves of garlic
600ml of vegetable stock (preferably homemade but fine to use vegetable stock cubes)
100ml of boiling water
250g of quinoa
200g of mushrooms
5 asparagus stalks, chopped however chunky you like them
45g butter
20g of goat's cheese
10g of fresh flat leaf parsley
20g of Parmesan cheese - this is a luxurious addition so feel free to leave it out if you want

In a pan, heat one clove of garlic in the oil until it is soft. Add the stock and the quinoa to the pan and after about 7 minutes add half the mushrooms and keep stirring the ingredients constantly.

In another pan melt 15g of butter and the other two cloves of garlic and heat until the garlic is soft. Add the rest of the mushrooms and the asparagus and keep heating until both are nicely soft and coloured.

After about 12 minutes the quinoa should have absorbed the majority of the water so immediately add about another 50ml of boiling water and constantly stir. Let it simmer for about 15-20 minutes adding in the next 50ml boiling water very slowly and stirring constantly to ensure it does not burn or stick to the pan. After 20 minutes add the goats cheese and the parmesan if you are adding it. Put the lid on and let it sit for 5 minutes, with the pan off the heat.

Melt the last bit of butter to a pan and put the parsley in until the butter has melted.

To plate it up, add the mushrooms to the cooked quinoa and pour the parsley butter over the top and maybe add a little bit more of parmesan grated on the top.

Enjoy!

Ciao for now x

 

January 12, 2016No Comments

Day 12 – Breakfast Muffins

MuffinsSweet Potato

Apologies for the delay but it's been a bit of a hectic one today.

Anyway, building up to the important article about breakfast and how much you really don't want to be skipping it I thought I'd include another breakfast recipe. This is one of my favourites and such an easy one to make. These muffins are delicious and I usually make them up on a Sunday and they will last all week for when I want a quick snack or if I just don't have the time to make a proper breakfast. They are also fantastic for after a workout as you get a big hit of protein, carbohydrates and vitamins and minerals that your body will be craving

Ingredients (makes 12 muffins):
24 rashers of Turkey Bacon - In most supermarkets now, just look at the bottom of the normal bacon aisle. 24 rashers is usually about 3 packets. Turkey is packed with protein and so yummy!

10 eggs - Great protein hit

1 Sweet Potato - the good type of carbohydrate to help your body regain some fuel used during exercise or to get the energy you'll need through the rest of the day

Varied vegetables - this is where you can be a bit creative. The only rule is that you need about the same amount of vegetables to the same amount of eggs. For this batch I used a handful of broccoli, handful of peas and about a quarter of a white onion finely diced. You can use absolutely anything you have to hand however, experiment with the flavours and enjoy it!

Two handfuls of grated cheese - ideally mozzarella or feta but I used cheddar in mine. Some fats to help your body start it's day!

 

Preheat your oven to 180 degrees celsius.

Peel and dice your sweet potatoes. Remember to cut the pieces nice and small as you want small delicious pieces, not chunks half the size of the muffins. Roast them until they are nice and soft, usually takes about 30-45 minutes.

In a bowl, crack and whisk your eggs together. Then add the vegetables that you have chosen. Mine were all uncooked and all taken from the freezer and thrown in with 1 handful of the cheese and the roasted sweet potato pieces. Mix, mix and mix it all up again!!

Brush two cupcake holder trays with coconut oil and lay the 2 turkey bacon slices in each so that they slightly overlap in the middle (make sure the mix doesn't fall out the bottom). They end up looking almost like the petals of a flower.

Spoon the egg and vegetable mixture into each cupcake holder space, adding another little sprinkling of cheese on top.

Bake in the oven for about 30 minutes. You want to take them out when they are nice and golden brown on top.

Let them settle and cool for a little bit or if you just can't wait attack them while they're warm! They are delicious and another excuse for you to NOT skip breakfast.

Ciao for now x

  
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