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Spiced coconut veggie stew and onion fritters

Spiced coconut veggie stew and onion fritters

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Last night, we decided to have a bit of an Indian lockdown feast. For the non-veggies, I did some very easy chicken tikka - chicken breasts marinated for a few hours in yoghurt, lemon, salt, garlic, 1/2 tsp chilli and 1/2 tsp ground coriander, then baked in the oven for 20 - 3o minutes until cooked through and a bit charred on the edges. I also cooked my spiced coconut veggie stew, which I’ve got written in my notebook but don’t ever seem to have published on here (I’m warning you now about these photos - I wasn’t expecting to write about this). We didn’t bother with rice (Charlie bought naan breads from the supermarket) and I made these yummy little onion fritters adapted from a recipe that a lovely (man! I’ll tell you more soon) friend told me about and wow - it was delicious. I wasn’t going to write about it but it was SUCH A FEAST, it needs to be shared. Read more

Peanut, coconut and chocolate chip flapjacks

Peanut, coconut and chocolate chip flapjacks

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If you’re looking for a sweet treat to bake at home right now (and if you’re lockdown parenting, something to keep the kids occupied for a while too), then look no further than these peanut, coconut and chocolate chip flapjacks. They weren’t supposed to have chocolate chips in, but Charlie requested them at the last minute, and they’re so good, I’ll definitely be adding them from now on. As long as you keep the basic fat/sugar/oat proportions in this recipe the same you can add or substitute ingredients for what you have handy at home. For the fat element, you can use butter, or coconut oil or plant based spread if you want to keep it vegan. Oh and if you don’t want to use peanut butter, just up the fat content to 175g.

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Wheat free roasted pear and cinnamon crisp

Wheat free roasted pear and cinnamon crisp

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So last week, I was telling you that we’ve embarked on a little shake up of our eating habits (see my post and recipe here), committing to try and cut down on sugar and go a bit easier on the carbs, concentrating on eating more vegetables, lean protein and healthy fats. Last week was also my Mum’s birthday, and as she was coming round to dinner to celebrate, I wanted to cook her a really special, autumnal meal while not completely blowing our new regime. The lovely guys at Denby recently sent me a beautiful grey cast iron casserole, and with it, there was a recipe card for a delicious-sounding blackberry crisp, which is kind of like a crumble, but made with oats instead, creating an almost flapjack-like topping which is naturally wheat free. Inspired by this, I decided to cook a roasted pear and cinnamon crisp and it came out really well.

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Grain free coconut and almond bread

Coconut and almond bread

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So recently, we’ve been thinking about what we eat quite a bit. Mr E has a very stressy job and also a very sweet tooth. Combine the two and you get someone who spends the whole day snacking on sweet stuff and not eating properly. At a recent check-up, his doctor mentioned that some of the cause of the tiredness he’s been experiencing recently could be down to the amount of sugar he eats. As far as I understand it (disclaimer: not a doctor and repeating this third hand!) when he’s busy and stressed, he reaches for a sweet treat as a quick ‘pick me up’, but then the body releases insulin, which helps to use up the sugar, making the blood sugar levels crash again. It’s a flippin’ sugar rollercoaster than can cause problems with your hormones, your sleep and your energy levels. It turns out that a diet high in carbs can also play havoc with your blood sugar, so we decided to try and cut down our sugar, and go a bit easier on the carbs, concentrating on eating more vegetables, lean protein and healthy fats. I’m not a diet person. I want to eat lovely food and not feel like I’m missing out, but I’m also very keen to be supportive and help Mr E live healthily, so the first thing that on my list was to try and create a good, lower carb bread. This coconut and almond bread is wheat and gluten free, much lower on the carbs, and our current favourite.

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