I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
- Heat a little low fat spray oil in a fry pan on medium heat
- Brown the onion, garlic, chilli and ginger together for a few minutes
- Add the chicken and brown all over.
- Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
- Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
- Serve a sprinkle with some fresh coriander…..YUM!
It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.
Makes 2 portions
150g Butternut Squash – chopped into cubes
150g Sweet Potato – chopped into cubes
1 onion – chopped finely
60g Chorizo – sliced
1 garlic clove – minced
1/2 tsp nutmeg
1/2 tsp dried sage
Salt & pepper to taste
Handful of chopped carrots, sweetcorn and peas (I used frozen)
300ml chicken stock
- Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
- Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
- Add the sweet potato, butternut squash and vegetables and stir until coated.
- Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
- Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.
You could also sprinkle some nuts over for a more nutritious serving.
Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.
1 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
300g Scottish steak mince
1 tsp Chilli powder
2 tsp mixed spice
1/2 tsp turmeric
150g Basmati rice
300ml Beef Stock
100g frozen peas
2 handfuls of Spinach
Seasoning (salt & pepper)
- Heat oil in a pan on medium to high heat
- Brown onion and garlic for a few minutes
- Add in the mince with seasoning and brown
- Add the spices and cook for a minute, add the rice and mix through until coated.
- Pour in the stock and simmer for about 15-20 minutes
- Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
- Serve. Yummy!
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
A lovely refreshing side salad. Perfect with fish.
Courgette – Spiralized or julienne style its up to you.
1 orange Carrot – as above
1 purple Carrot – as above
6 spring onions – sliced diagonally
small piece of ginger grated
Juice of 1 lime
2 tbsp olive oil
small bunch fresh coriander – finely chopped
- Mix everything in a large bowl and serve.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
- Heat some spray oil in a fry pan on medium heat
- Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
- I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
- Remove and serve. Yum!
Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.
You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.
Makes 4-6 servings
500g chopped pumpkin
1 tbsp coconut oil
1 onion – diced
1 tsp dried garlic granules or 1 clove crushed
thumb size piece of ginger, diced
1/2 tsp smoked paprika
1/2 tsp ground coriander
1 tsp cumin
2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp dried chilli flakes
2 tbsp tomato puree
1 400g can of coconut milk
1 400g can chopped tomatoes
400ml vegetable stock
150g Bulgur wheat
2 large handfuls of Spinach
- Heat coconut oil in a large pan until melted.
- Add garlic and onion with seasoning and fry for a few minutes
- Add the rest of the spices with the ginger and tomato paste and stir
- Add the pumpkin and stir until coated with the spice mix
- Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
- Add the spinach, cook for a further minute and serve.