I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!
If you have read my last few posts, you will know I got a massive 2.5kg bag of potatoes for 29p last week……I know right….so cheap! So my task this week was to use them all…lol! Today I had to use up some leftover vegetables so I decided on pesto Potatoes……this was so delicious, nutritious and a filling meal.
4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)
Handful or Broccoli
Salt & pepper
Green Pesto – 3 tbsps (see recipe below)
clove of garlic crushed
Fresh Basil – large bunch
handful of pine nuts – about 100g
Parmesan Cheese – grated
- Place garlic and basil leaves in a blender and pulse until chopped
- Add in the pine nuts (toasted) and parmesan and pulse to blend
- Slowly add in some olive oil, just enough to bring it all together, then squeeze in the lemon juice. Serve.
- Cook potatoes through until soft, you can either boil or steam cook, 4 minutes before you think they are ready, pour in some peas to the potatoes and simmer.
- Meanwhile, Steam cook your broccoli and spinach for 3 minutes.
- Drain potatoes and put into a large bowl, add in the spinach and broccoli
- Spoon 3 heaped tbsp of pesto and mix through, season
- Serve into a bowl or plate and top with some pine nuts for extra crunch.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.
Spray fry oil
1 bag (100g) baby spinach
1 Clove of garlic, finely chopped
1 tsp chilli flakes
pinch salt & pepper
4 large or 8 small tortillas
1 tin (400g) of refried beans (I always use Old el paso…I just love them)
1 Red Pepper, finely chopped
1 small tin of sweetcorn, drained
150g Cheddar Cheese, Grated
- Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
- The add the spinach and cook until wilted. Season.
- Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.
- Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
- Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.
- Remove and cut the quesadillas in half and serve. Yummy!
So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
- Slice the Leek, using a bit with the green on
- Peel and slice the shallots
- Shell and peel peanuts (if not predone), blitz in a blender until fine
- Cut the chicken into small pieces and season
- Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
- With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
- Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
- 2 minutes before ready place the spinach in the pot also.
- When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
- Serve meatballs on the bed a spinach and pour sauce over. Yummy!
I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.
Makes 2 portions
For the Jam
10 cherry tomatoes – 1/4
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp butter
1 red onion – finely chopped
For the French Toast
2 slices of bread (I used wholemeal)
1 tbsp butter for frying
Salt & pepper to taste
1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.
1/2 Avocado – sliced
- To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
- Saute the onion on medium heat until tender about 5 minutes
- Add brown sugar, stir and cook for a further 3 minutes
- Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
- To make the French Toast:- Heat 1 tbsp butter in a fry pan.
- Whisk the eggs and season with salt & pepper
- Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
- Steam cook your kale.
- Place kale onto toast, then avocado slices then top with the jam.
- Serve…….so Yummy!
I have found a little trick to make the perfect poached eggs! For ages, probably like everyone, you make them in a pan of water and sometimes it works, sometimes it doesn’t. Plus they take about 10 minutes in total. This little trick is 1 minute……..yes 1 minute! So easy…..so quick….same taste and structure. What’s not to like?
First take a ramekin (or similar round deep dish), fill 3/4 way with water (cold is ok).
Secondly crack the egg into the water, then with a sharp knife gently prick the egg yolk (you must do this or else the egg will explode)
Thirdly put into a microwave on power level 900w for 1 minute = runny yolk, 1.5 minutes = hard yolk.
Honestly…….it’s that easy and that quick! You’ll never look back.
Note:- Timings may vary depending on microwave power.