Tag Archives: foodblogging

Thursday, February 15th 2018: Week 7, Day 4

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown bread sandwich with ham, lettuce and coleslaw


 

Dinner: Cheesy Chorizo Chicken & Spinach (Serves 1)


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Ingredients:

  • 1/2 tbsp coconut oil
  • 75g chorizo – Finely diced
  • 1/2 red onion – Diced
  • 1x240g skinless chicken breast fillet – Cut into 1cm slices
  • Salt & pepper
  • 4 cherry tomatoes – Sliced in half
  • 3 big fistfuls of baby spinach leaves
  • 1 ball of Mozzarella – Torn into chunks
  • 20g pine nuts

Method:

  1. Heat the coconut in a large frying pan over a medium to high heat. Add the chorizo and fry for a minute. Add the onion and fry for another minute.
  2. Increase the heat to maximum and add the chicken, along with a generous pinch of both salt and pepper. Stir-fry for about 3 minutes, by which time the chicken should be almost completely cooked through.
  3. Throw in the cherry tomatoes and cook for a minute or until they just begin to collapse. Toss in the spinach and stir through until fully wilted.
  4. Use a wooden spoon to make little pockets in the chicken and vegetable mixture, then drop in small chunks of the mozzarella. Turn off the heat and let the mozzarella melt before spooning the whole delicious lot onto a plate and scattering over the pine nuts.
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Wednesday, February 14th 2018: Week 7, Day 3 of Healthy Eating

On my menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown bread sandwich with ham, lettuce and a bit of coleslaw


 

Dinner: Sausage & Lentil Casserole (Serves 2)


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Ingredients:

  • 1/2 tbsp coconut oil
  • 10 chipolata sausages
  • 1 red pepper – De-seeded and thinly sliced
  • 1/2 courgette – Cut into 1cm dice
  • 10 cherry tomatoes
  • 2 sprigs of thyme
  • 250g pre-cooked puy lentils
  • 150ml chicken stock
  • Salt & pepper
  • Optional: 1/2 bunch of parsley – Roughly chopped (Leaves only)

Method:

  1. Heat the coconut oil in a large frying pan over a medium to high heat. Add the sausages and cook for 3 minutes to brown, turning them a couple of times
  2. Add the red pepper, courgette, tomatoes and thyme and stir-fry for 3-4 minutes or until the vegetables are just starting to soften. Tip in the lentils, along with the stock, and season generously with salt and pepper. Mix everything together, bring to a simmer and cook for 3-4 minutes.
  3. Make sure the lentils are hot and the sausages are cooked through, then scatter over the parsley, if using, and serve immediately.

Tuesday, February 13th 2018: Week 7, Day 2 of Healthy Eating

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown sandwich with ham, lettuce and coleslaw


*Image to follow*

Dinner: Burger with lettuce, fried onions, blue cheese


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Monday, February 12th 2018: Week 7 of Healthy Eating

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


26167384_10213509221299890_2282164134941804696_n

Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown sandwich with ham, lettuce and coleslaw


*Image to follow*

Dinner: Rib-eye steak with chilli sauce, mushrooms and stir-fried Pak Choi (Serves 4)


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Ingredients:

  • 4 ribeye steaks
  • 1 tablespoon rapeseed or olive oil
  • Salt and freshly ground black pepper
  • 250g mixed mushrooms, cleaned and roughly chopped

Chilli Sauce

  • 30ml sweet chilli sauce
  • 60ml dark soy sauce
  • 30ml sesame oil
  • 60ml water

Stir-fried Pak Choi

  • 4 heads of pak choi, cleaned and sliced lenghtways
  • A little rapeseed or olive oil
  • ½ red onion, peeled and thinly sliced
  • 1 chilli, deseeded and finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

Method:

  1. Brush a little oil over the steaks and season the steaks with salt and pepper. Heat a non-stick frying pan until very hot. Cook the steaks, two at a time, for about 2 minutes on each side, depending on how thick they are. Remove from the pan and keep warm.
  2. Heat a little oil to the pan then add the mushrooms and cook for 1-2 minutes. Combine the sweet chilli sauce, dark soy, sesame oil and water in a small bowl, stir and add to the pan with the mushrooms. Allow to cook for 4-5 minutes until the sauce has reduced and is beginning to get sticky. Taste and season.
  3. While the sauce is reducing heat a little oil in a large frying pan or wok. Add the pak choi, red onion and chilli and stir-fry for a couple of minutes until the pak choi has wilted. Stir through the sesame oil and soy sauce. Taste and season.
  4. Place the steaks on serving plates. Spoon the sauce over the steaks. Serve with the mushrooms, pak choi and some sautéed potatoes.