MY GO-TO RECIPES FOR FILLING MEALS

IMG_20171002_135530-01-02

I love food, I love to eat, and I quite enjoy cooking. As I’ve got older, I’ve better learnt the signs that my body uses to tell me how it’s feeling. I can tell when I’m hungry, when I’m craving and when I just don’t need to eat, and I’m learning how my body responds to certain foods.

If there’s one thing for sure, it’s that everything in life goes more smoothly when I’ve got a good meal in me! Since moving out of home, I’ve changed my eating habits quite a lot. Sam and I almost always eat the same thing, whether we’re eating together or not, and we do a good line in meal prep as at least one of Sam’s meals every work day needs to be tupperware-d.

Most of our meals are from, or inspired by, The Body Coach, and if you haven’t got his Lean in 15 book series, I recommend that you do. Here are my go-to dishes for filling meals that won’t leave you craving more.

SPAGHETTI BOLOGNESE | RECIPE

IMG_20170920_121739-01-02

CREAMY CHICKEN PASTA WITH GREENS | RECIPE

IMG_20171002_135530-01-01

CHICKEN AND NEW POTATO HASH | THE BODY COACH

IMG_20170425_130402_576-01

PANCAKES WITH FRUIT AND YOGHURT | LUCY BEE

IMG_20170521_085931_149-01

What are your go-to recipes for filling food? I’m always on the lookout for menu staples, so let me know your faves if you fancy!

Advertisements

CREAMY CHICKEN PASTA WITH GREENS

IMG_20171002_135530-01-01

I love a pasta dish. It’s definitely a staple in our house, and I wouldn’t have it any other way. This creamy chicken pasta with greens is easy to whip up, and is the perfect filling meal to see you through the day, and get some of those much-needed veggies in.

I’m not much of a cook, so I tend to go for dishes that are basic, accessible and require little effort, and this really fits the bill. I also reckon it would tupperware well, so you could always double the quantities so you’ve got lunch for the next day.

CREAMY CHICKEN PASTA WITH GREENS

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 chicken breasts, cut into pieces
  • 150g wholewheat fusilli pasta
  • 6 spring onions, chopped
  • 100g green beans, chopped
  • 100g mushrooms, sliced
  • 100g frozen peas
  • 3 tbsp creme fraiche
  • salt and pepper
  • 1 tbsp coconut oil
  • cheddar cheese

Directions

  1. Heat the coconut oil in a frying pan over a medium heat
  2. Add the chicken and brown off
  3. Place the pasta in a pan of boiling water
  4. Add the spring onions, green beans and mushrooms to the chicken
  5. Cook until the chicken is cooked through
  6. Add the frozen peas to the pasta
  7. Add the creme fraiche, along with about 100ml of the pasta water and a generous pinch of salt and pepper, to the chicken and greens, and mix
  8. Once the pasta and peas are cooked, drain, and add to the pan with the chicken and greens, and give it a good mix
  9. Serve the creamy chicken pasta with greens into bowls, and top with some finely grated cheddar cheese

DR. OETKER’S BAKE IN THE BOX BANANA AND CHOCOLATE CHIP LOAF CAKE

IMG_20170920_095722-01

Now, if you know me at all, you probably know that I’m a big fan of cake. I’ve got a sweet tooth to rival the best of them, and you’ll never see me say no to a slice. You might also have noticed that baking posts on the blog have been few and far between of late.

Life has been busy, and sadly baking is one of the things that has taken a back seat when time has been less on my side. So, when Dr. Oetker reached out and asked me if I’d like to give their new product a try, I wasn’t going to say no!

They sent me three flavours of their new Bake in the Box Loaf Cake range, and a whole load of other goodies too. For the purposes of full disclosure, it was all free in return for this post, but everything I write is an honest, personal account of my box-baking experience.

IMG_20170920_085324-01

The idea behind the Bake in the Box range is pretty awesome – all you need to do is add milk, stir and bake, so it’s perfect for anyone who’s short on time or doesn’t have that baking gene.

After finally deciding to start with the banana and chocolate chip, I made sure to read the instructions through properly a couple of times, so I knew exactly what I was doing. With things this easy, you can sometimes get carried away and realise you’ve missed something important!

IMG_20170920_090750-01

All-in-all, it took under 5 minutes to get the cake in the (pre-heated) oven, and that includes taking pictures of the process. Once it was in, I had plenty of time to get on with some work and chores, with a quick stop in between to make the required slash in the loaf after 10 minutes of baking.

I wasn’t sure how easy it would be to remove the loaf from its box, but I followed the instructions to the letter and it came out really well. The loaf itself is quite small in size, but would comfortably serve up to 6 cake-loving mouths.

IMG_20170920_095323-01

Flavour-wise the banana definitely comes through. You can smell it while it’s baking and it doesn’t disappoint. However, the chocolate chip was a little harder to find. I found that almost all of the chips sank to the bottom during the bake, so, as Paul and Prue would say, it wasn’t a very even distribution. That could have more to do with the mixing skills than anything else, though!

Overall, I think the Bake in the Box is a brilliant idea. It’s easy, it’s quick, and it gives you everything you need to satisfy a cake craving. And best of all, there were only three things to wash up!

I’ve had to ration myself so I don’t make (and eat!) them all at once, so I’ll share how I get on with the double chocolate and lemon and poppy seed over on my Instagram.

{ Recipe } Hearty Spaghetti Bolognese

image

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?

image

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?

{Find me on InstagramTwitter, Pinterest and Bloglovin’}in’}

{ Recipe } Lucy Bee Pancakes: 3 Ways

1459780897629

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

IMG_20160323_093501

A dollop of Nutella and a sprinkling of dessicated coconut

IMG_20160330_084333

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

IMG_20160404_153409

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

Thanks for reading, until next time!

SignOff

{Find me on InstagramFacebookTwitter and Bloglovin’}

{ Recipe } Coconut Nutella Bites

coconut nutella bites 01

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!

coconut nutella bites 02

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!

SignOff

{Find me on Instagram, Facebook, Twitter and Bloglovin’}

{ Recipe } Baked Eggs With Chorizo

IMG_20160103_121526

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!

IMG_20160103_121430

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!

SignOff

{Find me on InstagramFacebookTwitter and Bloglovin’}