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

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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 Well it’s been replaced by its evil twin Rain McShane & Windy wind up, that’s what!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

Caramelised onion & aubergine bake……

Here’s a recipe to tickle your tastebuds. Simple, quick and melt in the mouth delicious.

It’s a great one to prepare in the morning and just pop in the oven at dinner time. It even tastes yummy cold, the day after. Sounds perfect to me 🙂

Ingredients 

1 tbsp coconut oil

1 large aubergine (sliced length ways)

1 courgette (sliced length ways)

1/2 cup pine nuts

2 large beef tomatoes (thinly slices)

3 large red onions (thinly sliced)

1 tsp cinnamon

1 tsp chilli powder

Salt and pepper

Grated cheddar cheese

Method 

Turn your oven onto about 180/200 fan asst


Start by frying off your red onion and pine nuts in the coconut oil, season and cook for about 10 mins on a low heat. Add your tomatoes, chilli and cinnamon and cook until the onions have caramelised. About another 15 mins. Leave to one side.


Add your slices of courgette and aubergine and a little more coconut oil, if needed. They literally only need a couple of minutes. You just want to soften them a little. Turning once.

Start layering your baking dish. I put the tiniest bit of coconut oil on the base, then the onion mixture. Followed by aubergine and courgette, then the grated cheese. Repeat but make sure you completely cover the top with cheese.

Bake for about 25 mins and then serve.


No nasties in this meal, just a sumptuous sweetness from the onions and a hint of heat from the chilli.

I hope you enjoy cooking and eating this 🙂

Happy Tuesday all xxx

Cacao and it’s benefits….


(Cacao & hazelnut choc pots)

I use raw cacao powder in pretty much all of my raw bakes. It is rich in flavour and is packed full of antioxidants, containing 20 times more antioxidants than blueberries! In fact it contains the highest antioxidant levels of any natural foods on Earth. Making it one heck of a superfood and far superior than regular cocoa or processed chocolate. The health benefits are ridiculous, containing calcium, protein, magnesium, riboflavin and carotene. A natural mood enhancer and fantastic for balancing hormones.

The Theobrama Tree ( The cacao beans or seeds come from this tree, are roasted and ground to make cacao powder)


Last week I made some delicious chocolate hearts. They were so easy to make and definitely sorted my choc fix out. I use the mixture for the topping on my caramel slices too.


Ingredients 

1/2 cup coconut oil

1/2 cup cacao powder

4 tbsps maple syrup

1 tsp vanilla essence

Method 

In a pan on a low heat, melt the coconut oil. Add the maple syrup and vanilla and stir. Then pour all the cacao powder in. I use a metal whisk and stir until the powder is cooked out. It should look shiny and shouldn’t be too thin or thick.


Pour it into moulds of your choice and then freeze.


(I added chopped hazelnuts to the mixture above)

Once you take them out of the freezer, they do need to be eaten sharpish, otherwise they will melt.

I’m working on a recipe to help them stop melting and last longer, so watch this space 🙂

Protein balls 


Mix a 1/4 cup of cacao powder

10 dates

1 tbsp coconut oil

1 1/2 cups of almonds & walnuts

Blitz up and then roll into balls. I rolled the balls in coconut to give a bit more texture. Freeze and take out as and when.

Cacao is now stocked in most supermarkets, try to buy organic raw cacao, as this is the least processed kind and therefore much better for you.

More recipes to follow on my next blog 🙂

Hot and spicy courgetti noodles in a Thai style broth….


This recipe went down a treat, with chilli heat and crunchy vegetables, it makes for the perfect lunch or dinner. Is low in carbs, super filling and totally delicious 😋

Ingredients 

1 tbsp coconut oil

1 large red onion (roughly chopped)

1 large red pepper (sliced)

1 cup broccoli (break into small flourettes)

1 1/2 cups mushrooms (cut in half)

1 large or 2 small courgettes ( I make them into ribbons by using a peeler length ways)

2 tsp hot chilli powder

2 tsp cinnamon

1 tsp cayenne pepper

1/4 cup of tamari (gluten free soy sauce)

1/4 pint of water

1 cup of chopped coriander

1 tsp chilli flakes to garnish

Method

Using a wok, add your coconut oil and onion and fry for a couple of minutes. Add all your other vegetables (apart from the courgette)and spices and fry off for about 5 minutes. Add the tamari and coriander and stir for about 2 minutes. Then add your courgette ribbons and water. Summer for about 10/15 minutes. Keep tasting. I do sometimes add a bit more spice or chilli heat.


Serve In a bowl and garnish with fresh coriander and chilli flakes.
Happy Monday to you all 🙂