I seriously pick the weirdest time to do things. While listening too Pete Tong on BBC Radio 1, i felt the need for cake and so… i baked one.
I was going to bake on anyway tomorrow but couldn’t wait so got out my baking things and set too.
300g Mixed dried fruit
100g Flaked almonds
200g White rice flour
1 tbs of baking powder
1 1sp of Xantham gum
50g soya butter
1/4 pint of water (could use orange juice)
Simply combine all the ingredients and bake on a medium temp for about 20 minutes. Done. I could go into exacting detail but it really is that easy and it’s midnight lol
This has to be the best meal ever to eat after working out and the simplest one to make. I’ve just been on a moderate 5 mile bike ride which doesn’t seem very far however to those who know Nottingham, you will understand the perilous hills which intersect our fair city.
My gym is closed at the minute and thus for a next couple of days im going to hit the pavement and put my bike to far better use then i have been. It was great to get out on the road and after having a massage yesterday it was almost easy.
Anyway, after i returned home i was naturally famished and needed to foody goodness. On my journey i popped to the supermarket and picked up a few bits and one of these was asparagus. I have had this many times before and enjoyed it but never myself cooked it. I knew i had some salmon at home and banged the two together.
I lightly boiled the asparagus for about 8 minutes, microwaved my salmon in a bowl with a little water so it was almost poached (which seriously is the best way to cook it) and after the asparagus was done i plated it up using the water to poach (badly) two eggs from my uncles chickens! Rock salt, cracked black pepper… BOOM! Blooming delicious, full of protein and the perfect post workout meal!
Ok, i’m gonna be honest… i have been real bad in the diet department the past month. Grabbing what food i can, not reading the labels and eating food that was quick and convenient. Still always as healthy as possible but instead of making soup i’ve bought it, instead of making all my home made treats and snacks i’ve been buying the shop stuff! This is not me and it’s lazy. I haven’t been drinking which is still a good thing and in fact proven i can go out without the need to drink alcohol.
Something i have increased my intake of of is dairy. I know to some thats like, wow, so what… you have eaten a bit more cheese. Actually it has had quite an effect on the condition of my skin. While it is much better now two weeks ago i was blotchy, red faced and had an obviously reaction to the increased dairy.
I’ve spoken about my potential allergy to wheat and gluten before, but not i’m also wondering is i have a intolerance to lactose. Previously when i stopped eating wheat and gluten i noted my vast improvements to the quality of my skin. Going in the space of a month from pretty bad to near perfect with the odd breakout. This is no doubt down to the vast overhaul of my diet and sticking pretty vigorously to the Paleo way of life. However one thing i always allowed and didn’t really bat an eyelid at was my milk intake. I thought like most, im drinking milk its good for you (which is it) and im being uber healthy. However, after my encounter with the brie, parmesan and stilton… butter, and in excess of 3 pints of milk a day… it was obvious the week after that my increased intake which was virtually nil (other then milk) previously had had an effect of my skin.
Though Dr’s i have been to have told me that what i eat has nothing to do with my skin quality, i simply do not believe them. I have asked for allergy test and have been point blank refused. So, my own testing through elimination of food groups continues. I’ve cut wheat and gluten out but now it’s time for dairy as well.
I’m not gonna lie, i drink way too many Starbucks to cut it out completely but i am going to vastly reduce my intake. I always only ever have skinny lattes but im going to switch to soya for spreads and milk at home. Once again getting back on the mint and green tea’s at work. Reducing my caffeine and thus milk and try to limit the amount of milk i mix with my protein shakes.
I’ve bought a couple of things to try them out at home and see i get on with them. Almond milk being one of them which is fantastic in tea… not good in coffee lol Alpro soya pouring yogurt is fantastic and this vanilla flavor is amazing. Tastes no different what so ever to normal yogurt and if anything is creamier. They are a lot more expensive though with both cartons coming in at £1.99. But im willing to give them a try.
One thing i always have when i go out to restaurants is risotto. I know its quite a simple dish but i can never make is as good as you get it in an Italian restaurant! Though this is the case, i do make it now and again. I have a mass of sweet potatoes so here we are… sweet potato risotto with my home made pesto!
150/200g Risotto rice
3 medium sweet potatoes
1 stock cube
1 large onion
3 garlic cloves
salt and pepper for seasoning
Chop up all the veggies and fry in a little oil.
Add the risotto rice, just cover with boiling water and add the stock cube. Season with salt and pepper.
Bring to a light boil and keep adding a small amount of water… until the rice is plumped and cooked.
Once cooked add a table spoon of the homemade pesto!
I haven’t had a burger in since I don’t know when and today I had a real craving. So I did what info best… Made my own!
These are really simple to make and taste delicious. I don’t eat bread so they are bun-less but you could quite easily add a burger bun and a Alan of cheese to gourmet it up!
500g turkey mince
2 tbs of wheat free flour
1 tbs of dried sage
Salt and pepper for seasoning
4 garlic cloves
1 red pepper
Mix the mince meat with the egg, flour, sage, salt and pepper.
Form the mixture into 6 balls. Heat a griddle or frying pan, add each ball and pat down into the obligatory burger shape.
Chop the peppers, onions, mushrooms and garlic. Fry these off after the burgers are cooked.
Prepare the salad and construct as you wish.
I can’t take all the credit for this one. My friend Kerry got my onto this and I’ve been addicted since. SO easy to make, tastes amazing, is cheap and is your 5 a day in 1!
2 cans of chopped tomatoes
1 can of butter beans
1 small sweet potato
1 large onion (red or white)
Hand-full of mushrooms (any verity)
1 green chilli
1 tbs of dried sage
1 tbs of dried basil
Grated cheese for the topping
Simply chop all the veg into bite size pieces, mix in a bowl with the toms, butter beans and herbs.
Add to baking dishes and bake on a medium heat for 30 minutes. After 30 minutes top with grated cheese and bake for a further 10 minutes.
Serve either on it’s own, with salad or if your feeling naughty with some garlic bread!
My two smaller ones I’ll use for lunch at work!
Thats my lunch right there!!! Amazing!
I find it really hard to find a healthy treat as sadly some of the wheat and gluten free selections really don’t match their counterparts.
So with my sweet tooth craving something naughty I went to my cupboard in the hunt for something… Anything!!
I found wheat free flour and honey in the cupboard. Milk, eggs and blueberries in the fridge… SO there really was only thing thing I could make: PANCAKES!
I mixed a couple of table spoons of the flour with an egg and milk to make a thick batter! Fried in a tiny bit of oil, topped with blueberries… Honey! BOOM! Tasty treat for me! Enjoy!
This is a simple soup made from the left overs of my lime and lemongrass roast chicken.
2 roasted onions
4 roasted garlic cloves
3 spring onions
1 hand full of sugar-snap peas
1 fresh red chilli
100g fresh ginger
5 small mushrooms
125g fresh rice noodles
1 pint of chicken stock (fresh or from cube)
(My stock was infused with lime and lemongrass from my lime & lemongrass roast chicken. If you are making this without having roasted the chicken then add the juice of 3 limes and crush the stems of 3 lemongrass shoots. The lemongrass shoots should be removed from the pan before eaten. You just want to allow the flavor to infuse the dish)
Fry off the onions, garlic, spring onions, mushrooms, chili and ginger in a small amount of oil.
Add the chicken. Iif uncooked then cube, add to the pan and cook off for 3-4 minutes. I used some from my roast chicken.
Add the stock, bring to the boil and add the noodles/ sugar-snap peas. Let this simmer for 2-3 minutes and your done!
On my quest for better tasting food I thought i’d inject my roast chicken with a Thai twist. This lemon and lemongrass infused chicken is frankly… amazing! Great for eating with salads, on sandwich or (as I did) use some to make a delicious thai noodle soup!
So, grab your whole chicken and bang it in a roasting tin. I used my amazing terra-cotta roasting dish which I bake everything in! This retains the heat really well and never burns anything!
Around the bird I put 3 limes, quartered and squeezed the juice over the chicken. I then added 2 quartered onions, 6 garlic cloves and 2 sweet potatoes (washed and cubed).
I seasoned the chicken with 2 tbs of rice bran oil, salt ‘n’ pepper and some dried thyme. Into the breast of the bird I made 6 small incisions (three on each side) and stuck in half a lemongrass shoot to each. I also poured a pint of water which i later used as stock in my thai soup!
Covering the whole thing in foil I roasted it for 1 hour on 220 degrees celsius (gas mark 7 or 425 degrees fahrenheit). After one hour I removed the foil, cranked the oven up to the top temp of 240 degrees celsius (gas mark 9 or 475 degrees fahrenheit) and roasted for a further hour.
Best way to check if the chicken is cook is to stick a sharp knife into the breast of the bird and gently press down. If the juices run clear… your good to go!
All the juices i drained into a jug (skimming off the fat) to use as stock, saved the sweet potatoes for my lunch and used the onion/ garlic in my thai soup.
This 6 minute soup is so delicious that you will wonder why you ever buy soup in the supermarket at all!
1 Large flat mushroom
1 red chilli
1 hand full of sugar-snap peas
50g fresh ginger
Half a bag of microwave brown rice
Chicken stock cube (either shop bought or homemade)
1 pint of boiling water
Salt and pepper for seasoning
1 chicken breast diced (small)
Juice of 1 lime
2 cloves of garlic
Fry off the chicken in a little rice bran oil adding the chopped garlic, ginger, onion, mushroom and chilli. This should only take 4 minutes (ish) depending on the chicken. Just make sure that is fully cooked.
Add in the sugar-snap peas, rice, lime juice, water and stock cube. Bring to the boil and simmer for 2 minutes.