{ Recipe } Hearty Spaghetti Bolognese

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If you ever need a simple dinner that you can rustle up in one big pot without too much effort, this is the one for you! We’ve been knocking up this spaghetti bolognese as part of our weekly menu plan for months now, and we’re not getting tired of it. It’s easy, tasty and super-filling, what’s not to love?

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Serves 6

You will need…

  • 1 tbsp Lucy Bee coconut oil
  • 100g chorizo, diced
  • 150g mushrooms, chopped
  • 2 large carrots, peeled and diced
  • 2 large celery sticks, diced
  • 2 onions, diced
  • 800g lean beef mince
  • 2 x 400g tin chopped tomatoes
  • 3 tbsp Italian herbs
  • 340g wholewheat spaghetti
  • Grated cheese like parmesan or cheddar

Method

  • Melt the coconut oil in a large pan. Throw in the chorizo, mushrooms, carrots, celery and onion and fry for a few minutes until they start to soften.
  • Add the mince and fry until browned, making sure to break up any lumps.
  • Pour in the chopped tomatoes, sprinkle in the Italian herbs and stir until well mixed.
  • Leave to simmer for around 10 minutes while you cook the spaghetti (per the instructions on the packet).
  • Serve the spaghetti, with a good helping of bolognese, topped with a sprinkling of cheese.

And there you have it! A simple dish that’s sure to satisfy when you’re cooking for guests. What’s your go-to for a big and easy dinner?

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{ Recipe } Lucy Bee Pancakes: 3 Ways

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For me, breakfast is the hardest meal of the day. It’s super easy to knock up a lunch or dinner that is, for the most part, healthy. Breakfast…not so much. I know that it’s ‘the most important meal of the day’, and what you eat first thing in the morning really does affect how you feel for the hours to follow, but sometimes it’s just easier to slather a bagel in Nutella and be done with it.

Lately I’ve been making a really concerted effort to improve my breakfast habits and give myself the start to the day that I know I really need. I still need something to inspire me to spend a little time in the kitchen first thing, so I’m not 100% super healthy yet, but I’m giving myself a much better shot than I’ve had before!

My latest go-to for a good breakfast that gives me the energy I need to get through to lunch is healthy pancakes. I love pancakes. Simple ones with a sprinkle of sugar, sweet treats with strawberries and Nutella, and even some stacked with bacon and maple syrup. But those aren’t good for me, and neither is the Be-Ro recipe I’ve used since I was a wee one to make them. I’ve had a long, hate-hate relationship with healthy pancake recipes, and I just couldn’t find one I could get on board with…until now.

I’m thanking my lucky stars for Lucy Bee and her take on healthy pancakes from her cookbook, Coconut Oil – Nature’s Perfect Ingredient. It’s a simple recipe that’s open to customisation, and fills me right up. Plus, they taste great!

To make the pancakes you will need…

  • 1 banana
  • 2 eggs
  • 40g oats (alternatively you can use quinoa flakes or buckwheat flour)
  • 1 tsp ground cinnamon
  • 1 tsp Lucy Bee coconut oil

Method

Pop all of the ingredients, apart from the coconut oil, in a blender (I use my NutriBullet) and blend together until smooth.

Melt the coconut oil in a small frying pan, pour the mixture in batches to make small pancakes and fry for a couple of minutes on each side until cooked.

I told you it was simple!

Now it’s time to experiment with different toppings! Here are 3 of my favourites…

A handful of frozen raspberries and a drizzle of honey

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A dollop of Nutella and a sprinkling of dessicated coconut

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A spoonful of greek yoghurt, cinnamon fried apple and a handful of fruit and nut mix

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What’s your favourite pancake topping? Do you have any ideas for a healthy breakfast you can share?

Thanks for reading, until next time!

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{ Recipe } Coconut Nutella Bites

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Today marks the 10th anniversary of World Nutella day, and if that’s not something to celebrate, I don’t know what is!

After the festive period, I vowed to cut down on sweets and make healthier choices when it comes to food. Don’t get me wrong, I think we all deserve a treat now and then, but I’m working to practice moderation. So, instead of whipping up a huge batch of cupcakes or testing out a Nutella banana bread, I’m keeping it small-scale with these simple, yet delicious, coconut Nutella bites.

These really are super easy to make, and will be ready to eat in around an hour and a half, so make them up before you cook dinner and you’ve got a lovely treat waiting for you after!

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Yields 6-7 bites

You will need

  • 150g Nutella
  • 50g dark chocolate, cut into squares
  • 2tbsp coconut cream
  • A handful sweetened desiccated coconut

Method

Pop the Nutella, dark chocolate and coconut cream in a pan altogether. Gently heat, stirring as you go until everything is well combined.

Set aside to cool (30 minutes should do it).

Portion out the mixture into tablespoons, rolling each one into a ball before rolling in the coconut.

Leave in the fridge for at least 30 minutes to set before serving.

Et voila! A simple recipe to satisfy your taste buds this World Nutella Day! If you’re after more Nutella goodness check out these Nutella cupcakes, and these Nutella quesadillas.

Thanks for reading, until next time!

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{ Recipe } Baked Eggs With Chorizo

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Breakfast is the most important meal of the day, so they say, and they’re quite right! I find I am so much more productive when I’ve had a good breakfast to satisfy my hunger and get me ready for the day ahead. Plus, taking time out right at the start of the day to eat and reflect is a great opportunity to establish your goals. Sometimes I’m so ready to crack on that I skip breakfast and get stuck straight in, but my enthusiasm tends to ebb pretty quickly when by belly starts grumbling and I succumb to a couple of chocolate biscuits. I’ve been working on some ideas for different kinds of breakfasts that will give me a good start, be simple enough to rustle up in a few minutes and will prevent me from become bored of eating the same old thing!

This recipe is super simple, totally flexible and takes 20 minutes to cook in the oven – I like to make the most of this time! You can dedicate it to meditating or getting a head-start on your chores. I always like the house to be clean and tidy before I get started with my tasks, so I use this time to wash the dishes, pop out the recycling or get the washing on!

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To make these Baked Eggs With Chorizo you will need:

  • A couple of big mushrooms, diced
  • 2 spring onions, finely chopped
  • An inch or so of chorizo, diced
  • A handful of spinach, wilted
  • 2 eggs
  • Salt and pepper for seasoning

Method:

  • Preheat the oven to 200C (fan)
  • Toss the mushrooms, spring onions and chorizo in a bowl, adding salt and pepper to taste
  • Evenly distribute between two ramekins
  • Top each with a handful of spinach
  • Press down slightly to create a shallow well
  • Crack an egg into each of the ramekins, being careful not to spill over the edge
  • Pop on a baking tray and bake for 20 minutes
  • Use this time to relax, read, or get stuff done!

This is a simple recipe that you can rustle up with minimal effort in the morning, or treat yourself to a nice brunch on a lazy Sunday! You can pretty much add anything you want – peppers, feta, tomato, the list goes on!

What are your favourite breakfast recipes? Do you take time in the morning to set yourself up for the day ahead?

Thanks for reading, until next time!

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{ Recipe } Reese’s Peanut Butter Cup Dark Chocolate Fudge

Reese's Peanut Butter Cup Fudge

Treats don’t come much more decadent than this Reese’s Peanut Butter Cup Dark Chocolate Fudge. It’s dense, it’s creamy and it doesn’t take a lot to satisfy a sweet tooth. Plus, it’s ridiculously easy to make! I dare you not to fall in love with this recipe!

To make this Reese’s Peanut Butter Cup Dark Chocolate Fudge you will need:

  • 22 Reese’s Peanut Butter Cups (16 whole, 6 crumbled)
  • 525g dark chocolate chips
  • 1 (397g) can of sweetened condensed milk

Method:

Line a 9 x 9 inch square tin with foil

  1. Place the 16 whole Reese’s Peanut Butter Cups in the tin, spacing them evenly
  2. On a medium heat, melt together the chocolate chips and condensed milk
  3. Once melted and combined, pour the mixture over the cups and spread evenly with a spatula
  4. Immediately sprinkle the crumbled Cups on top and leave to cool to room temperature before placing in the fridge to set over night
  5. Cut into 16 squares and serve

This recipe was adapted from the Crazy For Crust recipe for Reese’s Fudge.

Have you tried this recipe? Let me know what you think!

Thanks for reading, until next time!

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{ Recipe } Simple Strawberry Milkshake

Strawberry-MilkshakeThis recipe was born from my desire to create a tasty post-breakfast drink to have before I leave for work in the morning, which would fill me up for longer than breakfast alone. I wanted something quick and easy to make, and just as quick to drink so I’ve shunned the thick texture that many milkshakes have for something smoother, making it easier to stomach at the start of the day.

To make this simple strawberry milkshake you will need

  • 150g frozen strawberries
  • 250ml semi-skimmed milk
  • 1tbsp honey

Method

  1. Pop all of the ingredients into a blender (I used a NutriBullet) and blend for about a minute until combined into a smooth, liquid texture
  2. Serve immediately and garnish with a couple of strawberry slices if desired

When I say simple, I really mean simple!

Thanks for reading, until next time!

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{ Recipe } Apple And Cinnamon Muffins

Apple-And-Cinnamon-MuffinsI first made a variation of this recipe maybe four or five years ago, loved it, and then proceeded to forget about it until now! It’s not exactly healthy, but it’s not as bad as the buttercream topped sugary delights that I’m used to making! I can’t get through the day without something sweet. I’m sure that’s something I should be working to overcome, but for now I’m happy to experiment with recipes that are a little friendlier for my new, healthier-minded self!

Apple-And-Cinnamon-Muffin

To make these apple and cinnamon muffins you will need:

1 Golden Delicious apple, peeled, cored and chopped
115g demerara sugar
200g plain flour
85g wholemeal flour
4tsp baking powder
1tbsp cinnamon
1/2tsp salt
60g chopped walnuts
250ml milk
4tbsp sunflower oil
1 egg, beaten

Method

  1. Preheat the oven to 200°C and line a 12 hole muffin tin with cases.
  2. Mix the apple and 4tbsp of the sugar in a bowl and set to one side.
  3. Sift both flours, baking powder, cinnamon and salt into a large bowl and stir in the sugar and pecans. Make a well in the centre.
  4. Beat the milk, oil and egg well and add to the apple, then pour the wet ingredients into the well of the flour and mix until you have a lumpy batter.
  5. Spoon the mixture into the cases and bake for 20-25 minutes or until brown. Serve warm or cool.

Have you got any healthy(ish) baking recipes I could try? I’m always on the look out for a new sweet treat! Let me know in the comments!

Thanks for reading, until next time!

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