I’ve been trying SO hard to be healthy recently. I’m trying to cut down on the booze, eating healthily and I’m still running three times a week – I’ve completed the NHS Couch to 5k app now, but I now just replay one of the later weeks (anything from around week 6 really) every time I run. I find it much more motivating to be told how I’m doing and I genuinely just like having Jo Whiley in my ear. I whack on a bit of The Greatest showman, pop my headphones in and plod along for half an hour or so. I’m not the fastest runner, and I don’t really enjoy it that much, but I like the feeling of achievement when Jo finally says ‘and that’s it, you’ve done it!’ and I know it’s keeping me healthy. I tend to run before breakfast, so I like to make something healthy to come back to, and these vanilla, coconut and cashew overnight oats with frozen berries are my current favourite.
I think finding something delicious to cook for dinner midweek is one of my biggest challenges. I love these coconut chilli prawn noodles because the basic recipe can be adapted to suit so many different tastes. If you’re a meat eater, you can swap the prawns for chicken, and if you’re a veggie you can leave them out and add things like mushrooms, sliced peppers and sliced green beans (of course, you can still do that anyway). That’s the beauty of this dish. It’s also fab for using up leftovers as you can basically bung any old thing in and it will still taste delicious. It’s also one of those recipes where most of the ingredients can be kept in the cupboard and/or freezer for when you’ve got nothing in. When I buy red chillis, I’ll often freeze any that I think I won’t use and you can basically grate them straight into the dish. The same goes for ginger too. Here’s the basic recipe:
So, this week I told you about all the thoughts swirling around in my head about eating meat and why I’m pondering becoming a pescatarian (I haven’t eaten any meat since then, but I still feel that I could forget and go into a restaurant and say ‘I’ll have the steak please’ without even thinking twice). The upside of all this angst is that I’ve been searching around for delicious meat-free recipes to share with the family and I have to say, this one is delicious. In fact, Charlie made my day by saying ‘wow, this is the first time in my whole life I’ve wanted to ask for more cauliflower’! All I did was dip cauliflower in egg and roll in flavoured breadcrumbs, exactly as I would chicken, and then served it with our favourite barbecue sauce (if you can’t be bothered to make the sauce, you could just serve it with bottled sweet chilli) but honestly, whichever way you serve it, it’s a life changer.
As the parents of two young lads, one of the charities very close to our hearts is Centre Point, the UK’s leading youth homelessness charity. Centre Point has recently launched a new fundraising initiative, The Big Broth. It’s a competition to find a new and exciting soup recipe. The winning recipe will be put into production by Yorkshire Provender this autumn with 20p from every pot sold going straight back into funding Centre Point’s work with the young homeless in London and other major UK cities. The competition closes very soon (end of this month) and they’re keen to get as many entries in as possible, so if you have a favourite soup recipe, please please take five minutes to enter the competition. It’s such a worthy cause. I’ve entered our new favourite, a slow cooked chicken leg soup which is deliciously warm and tasty, perfect for chilly days or to perk up anyone feeling under the weather.
One of my biggest challenges is finding things to cook on those days where I’m just rushed off my feet. Often, especially if I’m working on something I’m really enjoying, the boys or Mr E will walk through the door and I’ll realise that I haven’t even had any lunch, let alone worked out what’s for tea. I think it’s really important to have a stock of a few store cupboard essentials that will enable you to quickly whip up a couple of simple, nutritious meals without thinking too hard about it. When Princes sent me the video (see below) for the Moroccan mackerel rice, I couldn’t wait to give it a go – it literally is ready in minutes, and it’s delicious too. I’ve found myself making it quite often for a quick and easy lunch, and we’ve experimented with several of the varieties (my favourite is still the mackerel fillets in a Moroccan style sauce with apricot purée though). The mackerel is skinless and boneless and available in some delicious sauces, so all you have to do is find some quick carbs and veggies to go with it, et voila. Princes also challenged me to come up with my own quick and easy dish using Princes Mackerel. This spiced vegetable, coconut and mackerel stew is warm and comforting and as it’s all made in one saucepan there’s minimal washing up too. I often make this when I’ve got leftover veggies to use up: it’s great with potato, broccoli and carrots too.
I never know how I feel about recipe boxes. I’ve had some good, and I’ve had some very, very bad (think teeny portions and an absolute ton of unnecessary packaging to get rid of). Recently Waitrose have joined the (dinner) party by launching their own recipe box delivery service. Cook Well from Waitrose delivers fresh, portioned ingredients straight to the door. All the meals are approved by a Waitrose nutritionist and most have at least two of your five fruit and veg a day. There’s quite a decent range of dishes, including a range of vegetarian and pescatarian recipes as well as meat options. Waitrose very kindly asked me if I’d like to give Cook Well a go, so I chose three dishes to try out. Here’s how I got on.
You may remember a little while ago, I told you about my favourite little gadget, the Breville Blend Active Pro. It’s perfect for smoothies, purées and sauces because it’s small and neat, but I’ve often thought how nice it would be to have a bit of a bigger receptacle (is that the right word?) so I could use it for soups and stuff like that without having to haul out my enormous blender/liquidiser. Well, happy days are here, because there’s now a fab new Blend Active accessory pack which includes a whole bunch of attachments that allow it to do loads more stuff: whip cream, process larger amounts of food, grind herbs, and even juice fruit! Breville set me a little challenge to come up with a delicious hummus recipe using the Blend Active Pro and new accessory pack, and I had great fun playing with flavours. I think you’ll like this Moroccan spiced hummus with spiced roasted chickpeas – and I’m still thinking about ways to make it even more delicious (see notes at the end).
One of the challenges that many students seem to face when they first move away from home is finding inspiration for decent, cheap meals. It’s not just inspiration that’s the problem either: obviously they’ve got a limited budget and they’re probably not used to supermarket shopping either (let alone on a budget), so they’re overwhelmed with the price and choice of food and end up sticking to the same two or three things that they know how to cook (or blowing a week’s budget on Domino’s then eating beans on toast at the end of the month). I promised Charlie I’d start to write up a few simple, quick and – most importantly – healthy recipes that he can refer to, so I came up this easy veggie lentil chilli for him, but honestly, we liked this one so much I’ve been making it about once a week. I serve it with brown rice and top with a handful of salad, sour cream or avocado. It’s also delicious served with sausages (veggie or otherwise). Read more
If you’ve ever looked at recipes on Pinterest, you’re bound to have seen those ‘three ingredient brownies’ recipes that use just chocolate spread, eggs and flour, right? I keep meaning to have a go at cooking them, I mean they look like they work, don’t they? And then a lovely friend of mine gave me the heads up about Jim Jams – a chocolate spread with 83% less sugar than Nutella, and I thought – wait, then that would be three ingredient brownies with a fraction of the sugar, and well, being January and all about the healthier choices, I gave them a go.
One of my biggest commitments for 2018 is to eat healthily: to nourish my body and fill it full of good stuff. But let’s be sensible: we’re never going to eat healthily 100% of the time. I think I’m aiming for around 80%, with a bit of cake and the odd glass of wine thrown in as a treat (note to self: that’s a treat, not every day – catch up on my Drinkaware month here). Diets are one of my biggest bugbears. I don’t want to count calories, or cut out carbs. I like carbs. Carbs give us energy and are a great source of fibre*, but we need to choose the right carbs for our body, not depressing, flabby white bread, mass produced, sugary biscuits, or – sadly – doughnuts (mmmm, doughnuts). One of the greatest things I feel I do for our family is take the time to bake really delicious, home made bread. Rye is less refined and much more nutritious than some other grains but I’m not really a huge fan of 100% rye, so I mix it roughly half and half with normal white bread flour. These easy, no knead rye bread rolls are so easy to make and this dough will probably make 10-12, depending on how big you make them.
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