August 12, 2016No Comments

Carb free breakfast bowls – #FeedMeFridays

IMG_9796 IMG_9802 IMG_9803 IMG_9804

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 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

April 21, 20162 Comments

Pesto chicken and vegetables

Pesto chicken

This is one of my favourite pesto dishes and so so flexible! This can be put into pasta, you can have it with quinoa, just as is with some delicious sweet potato fries. Just so many options!! Also, you can change the ingredients based on what's in your cupboard or fridge, the pesto is the best part.

Ingredients:
4 boneless chicken thighs
A handful of sweet cherry tomatoes sliced in half
A handful of frozen mushrooms
A handful of frozen broccoli broken up
1 portion of the amazing homemade green pesto
A mug of water

Super easy, all you do is throw it all in an oven tray and let it roast away for about 45 mins. Make sure all the broccoli is covered with liquid or you'll get crispy bits! Then either mix it with quinoa, pasta or however else you want it. I normally just have it with a flatbread and eat it like a chunky soup!

Enjoy

Ciao for now! x

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 22, 2016No Comments

Day 22 – Eggy soldiers!

Frying PanSoldiers on a plate

So to start with, let me make this very clear, this is NOT the most beautiful of dishes. To be fair, not many of my dishes are very pretty but they are good for you and they are delicious....I'm afraid I'm just not an artist with my food! Sorry!

This one is another alternative in the mornings. I love bread and I love eggs so eggy soldiers are my favourite thing ever. This is a slight variation on my usual as I had the most delicious home baked sour dough bread with seaweed in it made and sourced via one of the girls in my yoga class (her stuff can be found here http://www.arlenedunkley-wood.co.uk/)

Obviously the ingredients and recipe for this dish are minimal and simplistic, that's why you can be luxurious in your bread choice and go crazy with a delicious bread choice. If you can get hold of some of Arlene's please do as you won't regret it:

Ingredients
2 large organic eggs
Splash of coconut milk
2 slices of good thick slices of bread (though any will do)

Put about a quarter of a teaspoon of coconut milk in a pan to start warming up. Slice the bread into soldiers, about 2cm thick.

Beat the two eggs and the coconut milk together in a bowl and season with some salt and pepper.

Dip the slices of bread into the egg mixture and fry in the frying pan. Fry on each side until nicely browned.

Put on a plate with some cracked black pepper on top and enjoy!

It's that simple!!!

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

January 9, 2016No Comments

Day 9 – Breakfast baked eggs with avocado and tomatoes

Baked eggs and avocadoWhenever people talk to me about wanting to lose weight, or they are having issues losing weight or they want to be healthier, the first question I always ask is do you have breakfast?

Now, before reading on, do you have breakfast? It still amazes me how many people skip breakfast despite it being so important to your body. Yes if you skip it, it can cause you to put on weight in some situations but breakfast and the importance of it is for another post (even a smoothie shouldn't take too long to sort out).

Now one of my favourite breakfasts is mixing eggs, avocado and tomatoes in fantastic new ways and this recipe is just one of the ones I thought I would share. Obviously I served it with gluten free toast and lashings of butter but it was proper butter, not spread so that's better for you! Give this a go and try your own mixes too, next time I make it I want to add some chilli!

Ingredients
1 Avocado (I used one and a half because I had a spare half in the fridge that needed using)
5/6 cherry tomatoes, finely diced
2 eggs

Preheat your oven to 180 degrees celsuis and let's get started.

This is a very very simple recipe. Firstly, make sure the avocado is ripe, as if it isn't it will be really hard to mash and can sometimes be quite stringy. A good tip here is if you take the 'stalk' bit off the end of the avocado it can tell you the ripeness. If it's yellow, it's underripe, if it's brown it's overripe and if it's green it's just perfect!

Scoop out the contents of the avocado into a bowl, but keep the skins, making sure you remove the stone from the middle. Mash the avocado and the diced cherry tomatoes and add some salt and pepper to season. This is where I will add chilli in next time, cut very finely!!

Scoop the mix back into the avocado skins and make a small well in the centre. Where you made the well in the middle of both halves, crack your eggs. Now be warned, sometimes if you have small avocado and big eggs this can be a bit messy so I'd suggest putting the avocado skins on the baking tray at this stage so you don't have to move them later and spill the egg.

Put them in the oven to bake and now this timing depends on how you like your eggs. Runny eggs can take 12-15 minutes maybe, I like mine with none of the 'snotty' bits but not too runny a yolk (as I lose it as soon as I start eating it!) so I generally leave mine in for 15-18 minutes. 20 minutes or above will be a hard cooked yolk.

Then simply take out, add another splash of pepper, some buttered toast and devour. The creaminess of the avocado works so well with the sweet and tangy tomatoes and the runny hot yolks it's just delicious!

No more excuses for not eating breakfast!

Ciao for now x

  
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