Welcome to my blog! A little about me, my name is Jess and I am an Aussie living in west London. I’ve been in town nearly a year and despite insisting that the dreaded Heathrow injection wouldn’t happen to me I have found nearly a year later that ahhh actually it has! This realisation was forced when I went to put my jeans on after a couple months of dresses and realised muffin top would have been a kind description of what was happening above the waist band.
So I have embarked on an exercise and healthy eating regime to get back into my jeans and realised London doesn’t exactly encourage healthy and cheap eating. So I decided I’d start a blog to track my loss as motivation and also share some of my favourite healthy recipes or cheap ideas because I love to cook and don’t believe healthy need to be expensive.
I thought I’d start by sharing a Quinoa Risotto I made the other night, I made this up after being unable to find a recipe that worked for me.
Ingredients:
1 cup quinoa
2 medium chicken breasts
1/2 purple onion, diced
3 spring onions, diced
16 cubes of butternut squash
1/4 cup frozen peas
1/4 cup grated parmasen
Handful of baby spinach (optional)
1tsp chicken stock concentrate
5 cups of water
1. Preheat the oven to 200*C. Chop the fat from the chicken and chop each beast in to 4-5 slices. Place on oven tray covered in baking paper and place in oven until cooked through. Remove and chop up into small pieces.
2. Prepare the stock by adding the concentrate to the water in a saucepan and place on the stove to boiling. Add pumpkin.
3. Rinse the quinoa under cold water and add to a separate saucepan with the two diced onion types with some olive oil. Stir until combined and add 1 cup of the boiled stock. ( leave pumpkins cooking in stock) stir quinoa mixture and add 1/2 a cup of water at a time until quinoa appears cooked and soft. Add one additional 1/2 cup of stock with the frozen peas. Once evaporated, remove from heat.
4. Drain any remaining stock from the pumpkin and add pumpkin to the quinoa mixture. Add spinach, chicken and parmesan and stir through.
5. Serve and garnish as required. (Parmesan and parsley work well)
Serves 2 @ approx £2.35 a serve
The Heathrow Rejection 