Food to make you go mmmmmmmmmmm!! 

Food to make you go mmm mmm mmm. Oh yes, it’s getting colder, the nights are drawing in, we are weighed down by the extreme amounts of knitwear we are wearing and my goodness the cravings have started!! I don’t know about you but as soon as I’m cold, I crave carbs, chocolate and basically any junk food I can get my hands on! STAY AWAY FROM THE JUNK FOOD!! Of course I allow myself this fall from grace from time to time , but gawd do I regret it, usually in the form of a migraine or a crampy stomach. So, the best way to avoid these devilish cravings, is to be prepared. Stock up that cupboard and get making some healthy but delicious treats that won’t send a blood spiking rocket where the sun don’t shine and will satisfy the sweet and carb void you so wish to fill.


Spicy smoked paprika & tomato soup

I find that I have to rearrange my larder on the lead up to Christmas. Summer is all about getting creative with salads and dips and light bites, whereas Winter is a completely different story. For me it’s all about warming foods that properly fill you up. Soups, stews, bakes and roasts, with a large helping of stodgy puds. Batch cooking really comes into its own, leaving us more time to snuggle up in front of the fire ( like that happens all the time!)


Healthy fats will fuel our fires, so stop with the low-fat and get eating full fat nutrient rich foods. Get your bodies in pristine shape from the inside and you will seriously reap the benefits from the outside.

FOOD IS FUEL ⛽️ 


Sliced aubergine margarita pizzas 

As Christmas approaches we all like a good old measure of mulled wine and a few too many mince pies. That’s ok, it really is. Don’t beat yourself up if you fall off the sugar wagon. Just try and be mindful and maybe get baking your own alternatives. Shop bought deserts and bakes are unfortunately loaded with sugar and other nasties, which is kind of why I started making my own puddings. I cannot afford to mess with my blood sugars, so home made is definitely the way to go in my house. They usually taste so much better than shop bought bits too. So, healthy and delicious, you can’t go wrong.


Goji berry & cacao choc torte  (check in recipes)

So, to tickle your Winter fancies, here are a couple of recipes to get you kick started…..


Chilli & smoked paprika soup 

Ingredients 

1Tblsp coconut oil

1 large red onion

1 large courgette

A handful of mushrooms

1 red bell pepper

1 700g bottle of organic passata

1/2 pint veg stock

About 4 large beef tomatoes

1 tsp smoked paprika

2 tsp chilli powder

2 tsp mixed herbs

1/2 tsp cinnamon

Bunch of fresh basil

Generous helping of salt and pepper

(I never cook with garlic because I am allergic to it, so with all of my recipes, you can add garlic, if you wish :))

Method 

In a large pan, fry your onion (and garlic if you are using) in the coconut oil. After about 3 minutes, add the rest of the veg and all the dried spices and herbs. Stir well and then add the chopped beef tomatoes. After about 5 mins pop the passata and stock in the pan, along with the fresh basil. Season well and cook down on a medium heat for about 25 minutes. I always taste along the way and normally add more seasoning and chilli. The tomatoes need to cook down for a good while, to get rid of the acidity. Simmer for a further 25/30 mins, you want the mixture cook down so it’s not too thin.

Blend in a mixer and then serve 🔥


Aubergine based margarita pizza 

Ingredients 

1 tbsp coconut oil

1 large aubergine sliced length ways

1 large red onion

4 roughly chopped beef tomatoes

1/2 bottle passata (about 350g)

1/4 pint veg stock

Large bunch fresh basil

2 generous tsp herbs de Provence

1/2 tsp cinnamon

Grated cheese ( I used cheddar but you can use mozzarella too)

Salt and pepper
Method 

Start by making your tomato base. Throw all your ingredients in a pan, frying the onion first, and cook down for about 30 mins. Keep tasting and season accordingly. You want the mixture to be fairly thick.


Slice your aubergine length ways, about 1/2 inch thick. I rub a little bit of coconut oil on them and then lay flat on a large baking tray.

Once your sauce is ready, spoon the mixture onto the aubergine and top with the cheese.

Cook in a preheated oven at 200 fan asst, for about 20 mins, or until the top is nice and brown.

Serve with a pine nut and rocket salad 🙂

So, there you are. A couple of winter warmers. Quick, simple and so yummy.

Check my Instagram next week for some ‘Cook along with Coral’ vids. Happy Tuesday all Cxxxx

Advertisements

Super gooey Goji Berry & Seed Protein Bars……

Let’s just talk about these utterly delicious goji berry and seed bars. They are grainfree, vegan and refined sugar free. A one bowl wonder and so easy to make. A nutritional bundle of energy basically.

Time is always of the essence, along with finding foods which won’t upset my gut or my head. Combine the two and you have these. Packed full of Chia seeds containing Omega-3 fatty acids (good fats) Magnesium rich pumpkin Seeds, Sunflower Seeds full of B vitamins and packed with Vitamin E, not to mention the divine Goji Berry, containing Antioxidants and amazing immune system boosting nutrients. And that’s only half the ingredients.


These were bars I made without goji berries and a little more turmeric, still yummy! 

These are healthy but don’t lack the most important, taste factor. Great for a mid morning energy boost or crumbled onto natural yoghurt for breakfast.

You will need one bowl, one pan and one loaf tin. That’s it!

Ingredients 

1/3 cup pumpkin seeds

1/3 cup hemp hearts

1/2 cup sunflower seeds

1/4 cup Chia seeds

1/4 cup Shredded coconut

1 tbsp coconut oil (melted)

2 tsp cinnamon

1/2 tsp turmeric powder

1/4 cup almond butter

4/5 tbsp maple syrup

Method 

Grab a large bowl and simply mix in all of your ingredients, making sure the mixture is totally combined.

Then pour into your grease proof paper lined loaf tin. Pop into the freezer for about 30 mins, then take out and slice into bars, or squares.


Keep them in the freezer and take out as and when…..Enjoy!!!

Comfort food to make your mouth water…..

Autumn is here, with its mulled coloured leaves and mulchy woodland walks. Sun kissed tree tops and chilly darkened nights. Open fires to warm your toes……


I mean, any excuse to put on chunky knit jumpers and wellie boots, right!

And then there’s Halloween, pumpkin carving and comfort food galore.

Comfort food 

After 3 Months of continuous migraines, a dry socket due to a tooth extraction and very low mental health, comfort food has been just the ticket. When you’re feeling low, you need food that puts its arms around you, hugs you tight and makes you feel warm and satisfied.


Roasted red pepper, aubergine & cauliflower dip 

This was so delicious and super easy. I love roasting veg, you literally chuck everything in a roasting pan, cook for 30 mins and voila…..a meal in itself or as an accompaniment. Perfect. I puréed this and stuffed an aubergine with it, then drizzled chilli oil over it. ”Twas a taste sensation.

Ingredients 

3 tbsp coconut oil

1 head of a cauliflower (in small flourettes)

1 large red pepper

1 large red onion

1 large aubergine

1 large courgette

3 tsp paprika ( or enough to coat veg)

3 tsp chilli flakes

2 tsp cinnamon

Plenty of salt and pepper

Method

Put your coconut oil into a deep roasting dish and pop into a preheated oven (200 fan asst) Roughly chop all of your veg and then add to the melted oil. Coat the veg in the spices and season well.


I usually cook for about 25 mins and then stir the veg and cook for a further 10 or so minutes. You want the veg soft but not burnt.

Once cooked, blitz in a blender and add a bit of chilli oil and some chilli flakes. It works as a dip, filling or even a spread.

And if you don’t want it blended, leave it rustic and have it with some harissa spiced mackerel ⬇️

I hope you enjoy 🙂

Keep a look out for more warming recipes. Happy Thursday to you all Cxx

Chilli to warm the cockles…..

What has happened to that bright yellow round ball which illuminates the sky and gives us a warming hug with its rays??!! Well it’s been replaced by its evil twin Rain McShane & Windy wind up, that’s what!


Time to get cooking some food to warm us from the inside out. Which leads on very nicely to the gorgeous bowl of chilli I made for my beloved this week.

I don’t as a rule eat legumes, because they are a slightly higher carb and I have to watch my carb intake, due to rising blood sugars. Joel, on the other hand is the total opposite, he works out a lot and needs to boost his very fast metabolism with higher carbs, proteins and fibre.

This is a great recipe. A throw it all in a pot or slow cooker kind of meal. Great the day after too.


Bean & Chickpea Chilli

Ingredients 

1 tin/ carton chopped tomatoes

1 large red onion (chopped)

2 carrots (chopped)

1 carton black beans

1 carton chickpeas

1 carton red beans

1 1/2 cups mushrooms

( you can add a chopped red bell pepper too, I didn’t this time but it does work)

1 tbsp coconut oil

3 tsp chilli powder (you can use fresh chilli too)

3 tsp paprika

1 tsp cinnamon

Salt and pepper

1 pint veg stock

Method 

Melt the coconut oil In a large pan and add all the spices along with the onion. Fry off for about 5 minutes and then add the other veg. Stir for another 5 minutes and then add the tomatoes. Season well. Add 1/2 of  the stock and then simmer for about 20 minutes. Keep tasting, I nearly always add more chilli or spices along the way. I love my food hot.

Once the sauce has reduced down a bit, add the beans and chickpeas. Stir and leave to simmer for about 20 more minutes. Add more stock and seasoning if you feel you need to.

Once the sauce is thick and the taste is a deep and rich, the chilli should be done.

I served it with sweet potato slices and a coriander and yoghurt dip, with a little grated cheddar. It would be nice with cauliflower rice and some chopped avocado too.


For the sweet potato, just slice (skin on) into discs, smother in coconut oil, salt and pepper and cook in the oven until crispy. About 25/30 mins at 180 fan asst.


The yoghurt dip is delicious. Just add 2 tbsp of full fat Greek yoghurt to a bowl with chopped coriander, a squeeze of lemon juice and some chilli flakes. Yum!


Enjoy this nearly Winter warmer:)

Happy Tuesday all Cxx

Get a loaf of this! Cauliflower, Almond & Turmeric flatbread :) 


In my pursuit to find the perfect bread, I have at times gone slightly mad and popped ingredients together that resulted in a lot of arguments and a very quick divorce. Cardboard with a hint of glue comes to mind. The truth of the matter, is that It’s really hard to find a decent substitute for bread. One that can satisfy the tastebuds without having the added sugar, is low in carbohydrates and isn’t packed to the hilt with other nasty ingredients.

So, I give you bread made with 5 ingredients. Low in carbs, full in flavour and so simple to make.

Cauliflower & Almond loaf Sounds odd but my goodness, stick with it. I always make cauliflower base pizza and it is delicious and I also cook with almonds all the time. Marrying the two just makes sense. I add turmeric and you can add a little chilli too. This makes it so kind to your tummy, as turmeric is an absolute superfood, with incredible anti-inflammatory properties.

So I urge you to give it a go. You honestly won’t regret it. Great for weightloss because it’s so low in carbohydrates, is unbelievably nutritious, aiding gut health and packs such a delicious punch. Perfect as a snack or as a main meal. 🙂

CAULIFLOWER, ALMOND & TURMERIC FLATBREAD: 

Ingredients 

2 cups blitzed cauliflower

1 cup ground almonds

1 1/2 tsp turmeric powder

4 eggs

A good pinch of salt

Pepper

(I sometimes add 1 tsp chilli powder)

Method

Preheat your oven at 160 fan asst 

Put all your ingredients in a blender and blitz until you have a loaf like mixture.


Pour your mixture onto some baking parchment on a shallow baking tray. The thinner the bread the bigger the tray.


Cook in the oven for 30 mins. Take out and cool. Then slice it up and use. If you want a thicker bread, cook for slightly longer.


I teamed my bread with a spicy tomato & onion curry ( recipe is on the blog) and some full fat Greek yoghurt, mixed with lemon juice, chopped coriander and cucumber.


So there we are, flatbread with a spicy curry, topped with a delicious crunchy yoghurt.

Happy Monday to you all Cxx

Swede topped Mediterranean bake….

So the rain did come and a bake I did make. I mean it almost felt like Winter today, so a warming bake was just the ticket. I did give it a Summery twist though and added lots of Mediterranean herbs.


I used Swede for the topping as it’s a low carb, which works for me but you could use sweet potato, which is highly nutritious and a good healthy carb to eat.

Ingredients 

2 swedes (Skin off and cubed)

1 cup grated cheddar

1 large red onion (Chopped)

1 large courgette (chopped)

1 cup mushrooms (chopped)

400g tin or carton of chopped tomatoes

1 pint of bouillon veg stock

A large bunch of fresh basil (roughly chopped)

1 tsp dried oregano

2 tsp herbs de Provence

1/2 tsp cinnamon

Salt & pepper to season

1 tbsp coconut oil

Method 

Pre-heat your oven at 200 fan assisted

Bring a large pan of water to the boil and add your swede. Season and then cook until soft enough to mash. I’d say about 40 minutes.

Whilst the Swede is cooking, make a start on your broth.

In a large pan, add your coconut oil. Once melted, add your vegetables and dried herbs, season and cook off for about 10 minutes. Grab your bunch of basil, tomatoes and stock and add to the pan. Have a little taste, you may need some more seasoning.


Simmer for about 40 minutes, stirring occasionally and keep tasting. I nearly always add more herbs or seasoning along the way.

Once your Swede is done, add a knob of butter. Stir it through and then drain and leave. Swede holds a lot of moisture and in order for it to crisp and brown, the Swede needs to be moisture free.

I then mix the cheddar in and season well. You can add a bit of paprika to jazz it up too.


By this time your tomato broth should be done. Pour into a baking dish or I use individual ceramic dishes. Then pop your Swede on top, grate a little more cheese on top and then cook for about 25 minutes. If the top needs a bit more crimping, turn your oven up a little and cook for a further 10 mins.

If you’ve got any broth left over, keep it for another day. It’s lovely with basil infused cauliflower rice and mozzarella.

Any questions, please feel free to comment below 🙂

Happy hump day all Cx

Great blogs of fire! 

So, firstly I have to apologise for my distinct lack of blogs. The Summer holidays have hit me like a wet fish in the face and left me wandering around in a haze of fog, facts, figures and fatigue. Even though we home Educate our son, we do tend to take a break for the Summer holidays. As much as for myself as for my beloved. Time to catch up with friends who go to mainstream school and lap up the sometime Sun (ahem). So like most people, the lack of structure can really throw me off.

Our beautiful woodland ⬆️

But when I sit back and ask myself if I’m doing enough to fill the days or achieving the goals I’ve set for work, I realise that I actually go way above and beyond what’s required. We do a lot and I love that we do but sometimes it’s good to sit back and take stock. Let the beloved be bored for once, take a break from worrying about life, pour a large cup of whatever and relax………:)


Lido love ⬆️

I was poorly a few weeks back and my wonderful friend brought me round a ‘self care basket’ it was one of the loveliest gifts I’ve ever received and much needed. It opened my eyes to the fact that I always seem to leave myself til last. Since receiving that gift I’ve definitely put aside some time each day to meditate and write and it’s been so beneficial.

That wonderful friend has written a fantastic blog on self care. Take a look at her site.

⬇️⬇️⬇️⬇️⬇️⬇️

http://www.everydaytalessite.wordpress.com
One thing I am super proud of, is the fact that I finally completed my course and am now a qualified nutritional therapist, yay! It means I, along with my partner are one step closer to going live with our business.  So watch this space……:) I can tell you that it involves food, lifestyle and fitness but the rest will have to wait…..It will be worth it, promise!


Feed me Seymour! 

So I couldn’t leave you without posting something on food. Afterall, it is the greatest love of my life…..well, after my 2 beloveds of course.
As a busy mum, I’m always looking for quick and easy food to make. Still focussing on health and taste but something you can throw in a pot or baking tray, engulf with herbs and serve.

Step forward halloumi, yes that salty block of gorgeousness is my new favourite cheese and goes beautifully with roasted veg,


Roasted halloumi & veg salad 

Or salad, or just grilled on its own. The saltiness adds so much taste, you hardly need to season. I just drizzle some olive oil and black pepper to some leaves and devour.


Or make some halloumi kebabs and pop on the BBQ. You just can’t go wrong 🙂

I’m working on some new taste sensations and will be sharing those real soon. Until then, enjoy some Summer Sun, embrace your you and keep cooking. Love to you all xxxx

Great balls of….chocolate heaven! 

These raw chocolate bombs are so moorish, they only lasted a couple of days! Delicious and so good for you. Full of antioxidants and energy giving proteins and so simple to make.

I always make sure I buy unrefined organic ingredients and the best coconut oil in my opinion is pure extra virgin coconut oil. It hasn’t gone through any process to strip it of its goodness. If you suffer with a sweet tooth, these will satisfy your craving without sending your blood sugars into orbit and the cacao content will fill your body with the important antioxidants it needs.

Ingredients 

For the Centre

1 1/2 cups ground almonds or a mix of walnuts and almonds if you prefer the inside to be a bit more moist.

1 tbsp coconut oil

10 pitted soft dates ( medjool are great)

1 to 2 tbsp cacao powder ( depending on your taste)

1/2 cup chopped roasted hazelnuts for sprinkling at the end

For the chocolate 

1/2 cup coconut oil

1/2 cup cacao powder

About 4/5 tbsp maple syrup

1 tsp vanilla essence

Method 

Pop all your centre ingredients into a blender and blitz until everything is blended. You want the consistency to be fairly sticky, so it’s easy to roll into balls.

Roll into balls and place on baking parchment. Pop them into the fridge while you make the chocolate.

Chocolate 

Put your coconut oil in a pan and melt on a low heat. Add the maple syrup and vanilla and stir with a hand held whisk. Then add the cacao, whisk until the powder has completely dissolved and leave off the heat for about 5 minutes, stirring a few times.

Grab your balls and then dip in the chocolate. Place the balls into a tray with baking parchment on. You may need to spoon more chocolate over the balls for complete coverage. Sprinkle some roasted chopped hazelnuts over the top and then freeze. They take about 30 minutes to set.

I like them straight out of the freezer, the chocolate has a crisp crunch but the inside is still fairly soft. Yum!


I hope you enjoy making these, they are so delicious:)

Happy Hump day all xxx