Breakfast PB and Spinach Smoothie

  This is supremely yum! So much so that Bear asked me to do him one to have after school today so it’s sitting in the fridge for him when he gets home!

Ingredients

  • 250ml coconut/almond milk
  • 1 banana
  • 3 cups kale or spinach (I had kale but used it all so Bear has got spinach – both taste equally scrummy)
  • 1/4 cup pineapple
  • 1 tbsp crunchy peanut butter
  • Ice

ENJOY! If you like peanut butter, you definitely will! 

Advertisements

Tuesday – Avocado, Banana, Mango and Ginger Smoothie

  I know, I know, avocados are pretty calorific so not ideal for calorie counters but they’re also very rich in dietary fibre and extremely good for you….and proper yummy!

Mango gives you your ‘super fruit’ hit for the day providing you with vitamins A, B6, C and E.

The ginger, my favourite superfood, promotes fat loss and basically just has a lot of good stuff in it….it also gives it a nice fiery kick.

High in potassium and low in cholesterol so great for those who suffer from high blood pressure. Deliciously creamy and refreshing! 

Ingredients

  • 1 banana
  • 1 avocado
  • 1/2 mango
  • 2 inches ginger
  • 200ml coconut water
  • 1 tbsp Greek style low fat natural yoghurt
  • Ice

 Whizz up and enjoy!

Monday – Nectarine and Mint Muesli Smoothie

 In keeping with the healthy eating I’m having smoothies this week for breakfast. 

Today’s is low in calories, packed with antioxidants and low in cholesterol.

Nectarine and mint muesli smoothie (300kcal)

Ingredients

  • 2 nectarines
  • 1 handful of mint leaves
  • 25g unsweetened muesli (I had Tesco’s own with apple and berries)
  • 2 large strawberries
  • 200ml Alpro coconut original with rice
  • 1 tbsp 0% fat Greek style natural yoghurt 
  • 1/2 cup water
  • 1/2 cup ice
  • Black pepper

Whizz and enjoy! Have a great Monday!

Loaded Sweet Potato Skins

 
Back to healthy eating. This is just over 500 calories if you have both halves, well under if you have only one and equally if you leave out the chorizo but have both it’s still well under! I knew Beardy wouldn’t be happy with no meat in it hence putting it in, and he even said he thought it needed more, but I could easily have it without if sticking to a calorie controlled diet.

Ingredients – serves 2 for dinner or 4 for a light lunch (half a skin each)

  • 2 large sweet potatoes
  • 125g chorizo
  • 4 spring onions
  • 2 tbsp sweetcorn
  • 2 avocados
  • Juice of 1 lemon
  • Lashings of black pepper
  • Salt
  • Olive oil
  • Gouda cheese (small amount for topping)

Method

  • Pre heat oven to 180
  • Prick the sweet potatoes all over and rub with olive oil and salt 
  • Drizzle some olive oil and salt in a baking tray and place your potatoes in the oven for 45 minutes, turning once or twice so the skins don’t burn 
  • Chop your spring onions, scoop out your avocado and put them in a bowl with the sweetcorn
  • When the sweet potatoes are almost done; Chop your chorizo into cubes and fry in a little olive oil until the oil turns orange and the chorizo turns a darker red
  • Put the chorizo into the avocado mix along with its oil
  • Check the sweet potatoes are done all the way through by poking a cocktail or kebab stick through the middle, if they’re done cut in half and scoop out the middles being careful not to break or tear the skins
  • Put the sweet potato into the other mix and put the skins back into the oven to crisp up
  • Stir round the mix adding in the lemon juice, a few pinches of salt and lots of black pepper

  

  • Get the skins out and load them up, grating a little Gouda over the top

  

  • Pop back into the oven until the cheese has melted to your liking!

ENJOY!

Creamy Thai Beef and Fat Zoodles

   
So I found out the other day what zoodles were – zucchini noodles (or courgette to us Brits) so thought I’d try a recipe for our new healthy eating regime!

Although this has a whole tin of coconut milk in it and tastes so scrumdiddlyumptious you will think you’re indulging it still has less than 500 calories per portion! (This serves a generous 2) Whoop de doo!

Ingredients

  • 2 rump steaks
  • 2 courgettes
  • 1 red pepper
  • Cup of broccoli
  • Cup of coriander
  • 1 tin coconut milk
  • 2 tsp red Thai curry paste
  • 1 tsp curry powder
  • 1 tbsp cider vinegar
  • Juice of 1 lime
  • Salt and pepper

Method

  • Cut up all your ingredients as below – use a potato peeler to do your fat zoodles – I don’t have one of those spiraliser thingies so hence FAT zoodles which I could have just called ribbons really…  
  • Oil, salt and pepper your steaks, not the pan, place in a grill pan and fry for 2 mins each side, when done take out the pan and put to one side
  • Meanwhile place a deep frying pan on the  hob and pour in the coconut milk, curry paste and powder
  • Simmer the broccoli for 2 minutes in the coconut milk mix
  • Add in the peppers and cover with a lid and leave to steam for 2 minutes
  • Slice your steaks into strips
  • Add your steak slices to the pan along with the courgette, cider vinegar and lime juice, cover again for 4-5 mins
  • Stir in the coriander and season to taste  

 Yum yum yumski – my favourite so far!!!! And only took about 20 minutes! Result!

Parmesan Lemon and Pepper Baked Cod with Asparagus and Green Beans

  
Dinner number 2 of Healthy Eating Week

Ingredients 

  • 2 fillets of cod
  • 1 packet of green beans
  • 1 packet asparagus
  • 1 packet baby spinach
  • Juice of 1 lemon
  • Cup of Parmesan 
  • 10 baby tomatoes
  • Salt and pepper

Method

  • In a large deep baking tray place all the spinach, green beans and asparagus with the cod lightly placed on top.
  • Generously cover all in black pepper and a little olive oil
  • Place in the oven at 180 degrees for 10 mins
  • Chop your tomatoes in half, juice your lemon and grate your Parmesan
  • Take your cod out and scatter the tomatoes over the top, pour the lemon juice over everything, salt and lots of pepper again and sprinkle with most of the Parmesan leaving a little for the end

  

 

  • Return to the oven for a further 10-15 mins
  • Serve with the last of the Parmesan sprinkled over the top

Simples.
 

Spicy stuffed peppers 

  
Everyone seems to fill January with exercise and healthy eating – all part of clean living after overindulging at Christmas; our house is not an exception so easy healthy dinners are key this month, this is the first of many:

Ingredients (serves 2)

  • 2 peppers
  • 1 cup cous cous
  • Half a courgette
  • Gouda cheese (I used 14 slices but you can exclude if you’re lactose intolerant and cover with breadcrumbs or would rather not eat cheese right now – Gouda was the lowest in calories I could find)
  • 8 cherry tomatoes
  • 1/2 cup sweetcorn
  • 1/2 cup black beans
  • Handful of fresh coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1 clove garlic

Method

  • Put the cous cous in a bowl and cover with boiling water until it’s a few mm over the top. Cover with a plate and leave to one side.
  • Cut the peppers in half down the middle and de-seed. Place on a lightly oiled baking tray in the oven at 180 degrees
  • Meanwhile chop the courgette into tiny cubes and fry in the garlic and a little oil
  • Chop the tomatoes into quarters 
  • Put everything except the cheese into the cous cous and recover  
  • Take the peppers out of the oven and line the inside bottoms with some of the Gouda making sure you save some for the tops  
  • Stir the cous cous ingredients in and season with salt and pepper
  • Spoon the cous cous mix into the peppers and place the remainder of the cheese over the top    
  • Bake again for a further 10 mins

Job done.

 

Rolling a Wrap

I tried to instil a bit of healthy eating into my children last week and gave Boo a wrap instead of sandwich for her lunch, a nice healthy alternative to bread. What a nightmare I had trying to  roll it! It flaked as I rolled and I knew Boo would struggle eating it but still gave it to her anyway, she picked it up, and as kids seem to have no concept of how to hold food properly, she picked it up like a dainty teacup and obviously it all fell apart and the filling fell all over the table and floor, she cried. I laughed. Evil Mummy. So I thought, right, enough is enough, I am not having a wrap beat me and upset my children, I will conquer this, so I looked up some videos on how to do this on YouTube and I tried again.

I did actually take a video of me doing this to see if normal people (rather than chefs) could do it as easily but Beardy found it and cracked up laughing, which then made me totally paranoid I looked a complete wally and decided against putting it on here! lol. I can tell you this though, it’s not as easy as it looks!

The two videos I followed were these below, if, like me, you suck and rolling wraps this is very useful……

Although I found both of these helpful, I also found a tip somewhere that said to heat your wrap first before rolling as it makes it more pliable, which I would definitely recommend! The only trouble with this is that the butter melts when you put it on obviously because the wrap is warm, but butter is paramount for the sticking, bit of a catch 22 really. I had also never put butter on before, but can confirm that this is definitely needed!

I found the tucking in of the ends in the first video a bit of a problem, it kept breaking on me and I think now in hindsight I may have left too much room and tried to tuck too much of the wrap in. I did this 3 times and only one of them turned out ok, could just mean more practice needed.

The other thing I tried was to copy the second video (easier) and wrap it in foil, I left one end open and twisted the other end so the filling wouldn’t fall out, kind of like a Twister from KFC (if you’ve ever had one) and as you eat you tear away the foil. This also worked pretty well but it’s a bit of a pain having to keep tearing away the foil so not ideal by any stretch, especially for kids.

In conclusion, I would say;

  • Heat the wrap, but only for 10 seconds (it does make it easier to roll).
  • Butter the middle of the wrap, not the edges to start with, just where the filling goes.
  • Roll up and butter the edges at the end of the process to stick down (i.e. after the wrap has cooled)
  • Don’t tuck in the edges (copy the second video) but trim the ends, or if you do want to tuck the edges in, don’t leave too much, about an inch at either end is ok.

Boo ate both of these well with her tiny fingers, dropping hardly any at all.  Happy Boo Boo, Happy Mummy.