February 6, 2016No Comments

Choco brownies – Sweet treats

MixBrownies

I made this recipe for the first time last night and they went down a storm. The look on people's faces when I said there were choco brownies that contained no chocolate was hilarious. Have to say, much easier recipe than expected and not too long to make either! Hilariously I can't even taste the mix due to my complete dislike of anything chocolatey! This one was inspired by the amazing Ella Woodward who's recipe book I always refer back to when looking for inspiration.

Ingredients
2 tablespoons of chia seeds
400g of black beans (canned is fine)
200g ground almonds
200ml coconut milk
2 tablespoons of coconut milk
13 tablespoons of maple syrup
7 tablespoons of cacao powder
20 red apples
1 tablespoon of cinnamon

First, you need to make the apple puree. This is needed to help keep the mix sticky and stay together. Peel and core the apples cutting them into bite-sized pieces. Put in a saucepan with only about 2cm of water and boil for about 45 minutes or until soft. Once they have gone soft, blend it altogether or mash it as best as possible mixing in 3 tablespoons of maple syrup and the cinnamon. This can then be stored for about a week in the fridge or I usually freeze it and take it out when needed. For this recipe, you only need about 200g of this mix so freeze the rest once you've made a batch!

Next, put the chia seeds in a bowl with 140ml of water and let it sit for 30 minutes.

Turn your oven on to 180 degrees, 160 degrees for fan ovens.

Put everything into a blender and mix together with the chia seeds once they have soaked for 30 mins.

Line a baking dish with banking paper and pour the mix in, spreading it out so it is as even as possible.

Bake for about 45 minutes or until you can put a knife in the centre and it comes out without any mix on it. Then let it sit in the tin for 45 minutes. I know you want to eat it hot but honestly, this is when it starts to set properly so DON'T TOUCH it!

Cut into small brownie shapes and store in the fridge for about a week.

Enjoy and let me know how you get on!

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 6, 2016No Comments

Day 6 – Fats

This post may scare a lot of you as it's going to try and challenge you to think differently about fats and what you think you know about them!

There's just 1 type of fat isn't there? Bad?!
Well no actually, there's lots that are good for you! Let's start with what types of fat there actually are in our bodies:
- Essential Fat - which is used by our body as tissue structure
- Sex-specific Fat - which is used for hormonal function
- Storage Fat - which is used for energy

More than you expected? 🙂

I shouldn't have any body fat should I?
Wrong again! We all need body fat to help our bodies work so let's take a look at the recommended ranges for body fat for both men and women. For men, it's 13-18% and women it's 18-25%! That should be the percentage of your overall body weight that is body fat....interesting huh?

It won't cause me problems to have very low body fat levels though will it?
Well, what if I told you that low body fat levels have been associated to hormonal imbalances, infertility, higher risk of osteoporosis for women as well as missing fat-soluble vitamins.

Now I'm not telling you that it's fine to go out and eat all the naughty, sweet, fatty or fried fast foods you want you want even though it's dripping with fat but it is very important to be clear about what types of fats we are talking about, what they are needed for, which ones are essential, where and how we get them.

Two specific fats are essential for our bodies, these are Linolenic acid (Omega 3) and Linoleic acid (Omega 6). These two fats are part of all of our cell membranes, brain tissue, nerve sheaths, bone marrow and help to cushion our organs. But, did you also know that our bodies cannot produce them. Nope, not at all. So we HAVE to consume them. Not only that but some vitamins such as vitamins A, D and E are fat soluble which means if you don't eat fat then you cannot absorb or use the fat-soluble vitamins!!

How much fat should I have a day?
The UK government recommend that no more than 35% of your daily calorie intake should be from fats. You should have already done your calorie calculations from one of the previous posts so you should be able to calculate that figure. In addition, The American College of Sports and Medicine the American Dietetic Association both recommend an intake of 20-35% of fat per daily calorie intake for active people and athletes.

I exercise regularly, is there anything that can specifically help me?
Omega 3 is the answer to that. For athletes or very active people the benefits of Omega 3 are very wide ranging. Why? They help to deliver more oxygen to your muscles, reduce inflammation and stiffness and can even help endurance and speed up your recovery time. It helps with dry skin conditions such as eczema, dandruff or Psoriasis. Improves sleep, helps with attention deficit or hyperactivity. The list really is a long one!

What are the bad fats?
Let's be clear here. I am not saying that ALL fats are good for you at all, some are very bad for you. They can increase your cholesterol, cause heart disease, increase the chances of type 2 diabetes, just to name a few issues they can cause.

The worst is by far TRANS FATS. These are found in all of the below:
- Fried Foods
- Fast Foods
- Snacks such as crisps, cookies, biscuits etc
- Quite a few pastries

So all the things you know you shouldn't be eating anyway! ha!

What are the good fats?
The two UNSATURATED FATS are the good ones: MONOUNSATURATED and POLYUNSATURATED.

Monounsaturated fats have been found to help lower your bad cholesterol levels and promote a strong and healthy heart which reduces your risk of heart disease and stroke

Polyunsaturated fats are your Omega-3 and Omega-6, which contains GLA (we've already covered some of the good bits of these!)

Where do I find the good fats?
That list is probably one you know of already. They are usually allocated as 'high in calories' for a lot of the crash diets that do your body so much harm. Even just talking to people about fats it's amazing how many people reply with 'but that's got lots of calories in it and lots of fats'. It's true, some do, but that doesn't mean they are not GOOD fats and GOOD calories. Eating 500 calories worth of McDonalds takeaway is going to have a very different affect on your body than eating 500 calories worth of a mixed nuts bag. Here's a few examples of foods with good fats:

- Almonds, Walnuts, Hazelnuts, Macademia nuts (most nuts in general)
- Avocados
- Vegetable oils
- Seeds
- Salmon, Sardines and lots of other oily fish

There is a 'grey' fat?
The grey fat, as I call it, is when which sits between both good and bad. SATURATED fats are not necessarily bad however, they can have a negative effect on your body, especially if you are not very active or have a medical condition that can be aggravated by saturated fats. The key here is to limit the amount of saturated fats you consume while becoming more active. The Department of Health recommends a maximum of 11% of your daily calorie intake is from saturated fats. If you think that earlier we said they recommend up to 35% from fats, that leaves almost 20% of the recommendation should be from UNsaturated fats. So where do we find saturated fats, here's a small list:

- Dairy products (milk, cheese, cream)
- Red meats (pork, beef, lamb)
- Skin from poultry (chicken, turkey)

In summary, fats are way more complicated than you probably expected or knew about and yet if you know the right types of fats and how to eat them it can have huge benefits for your body.

So today, instead of that snack of saturated fats in your crisps or biscuits, why not reach for some nuts, a mashed avocado on some wholegrain bread or a lovely salmon filled salad?

Have fun learning

Ciao for now x

December 27, 2015No Comments

Mince Pies!

MincePies

 

Christmas may be over but these delicious things have gone down so well I'm still making and devouring them....a great alternative for any vegetarians, and they are gluten free!

This list of ingredients made me about 16 little mince pies, with all their lovely misshapen imperfections.

Ingredients

For the 'pastry':
– 400g of ground almonds
– 6 tablespoons of coconut oil
– 2 tablespoons of water
– 20 medjool dates
- 2 eggs
- a handful of Buckwheat flour to roll it out

For the filling:
– 2 red apples
– 1 vanilla pod
– 300g sultanas
– the juice of 3 clementines
– 1 tablespoon of coconut oil
– 1 teaspoon of cinnamon
– 1 teaspoon of ginger
- 1 teaspoon of nutmeg

First start by throwing all the filling ingredients into a pan on the hob and let it simmer until the apples are nice and soft. If it starts to stick to the base of the pan just put in a drop of water to unstick it. It will probably take about 35-45 minutes to get it all nice and soft and sticky.

While that is being done, put all of the ingredients for the 'pastry' into a blender, except the flour and one egg and blend it until it's a big sticky mess!

Turn your oven onto 180c to start heating while you finish the pastry.

When it's done, use the flour to flour a surface, throw a bit in the mix and dust your hands and a rolling pin with it to help you make the mix move to the surface. Use the flour in small portions, you want it to help you move the mix around without sticking to the surface rather than drying out.

Grease some cupcake trays with liquid coconut oil (melt it under hot water if it's solid) so the mix doesn't stick. Then take small balls of mix and squash them, poke them and mould them into each of the cupcake tin spaces, trying to make sure there's still a little bit just over the top (to catch any filling that goes over!). Put them in the oven until they start to go golden brown, which will probably be about 10 minutes or so but keep checking on them!!

Once you take them out, spoon 1-2 tablespoons of spiced apples and sultanas into the pastry bowls you've made. Then with the leftover pastry, try cutting out shapes to put on top, I used stars as it's the cutter I had! Put the shape on top of the mix and use the last egg to brush the pastry shapes on top as well as the top of the pastry bowls you've made which will help them go a lovely golden colour

When you've filled them all up put them back in the oven for another ten minutes or so until deliciously golden brown.

Let them sit for half an hour or so and then enjoy them with a lovely cup of tea!

Let me know how you get on with this one

Ciao for now x

  
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