So made burger without a bun tonight… Love a good burger but trying to keep it on tue good side!!!
Made a side of sweet potato fries and they are super simple. Super simple side dish, to make them peel and slice a sweet potato and place on tray lined with baking paper. Spray with olive oil and sprinkle with sea salt!!!
Tonight’s dinner is a dish I make that I like to make when craving things like friend rice! Tonight I used Turkey mince, zucchini, sweet potato, mushroom, onion, capsicum and spring onions – basically a stir fry but love it 🙂
So one of my favourite breakfast foods has always been pancakes – not exactly a breakfast meant to go well with dieting but playing with paleo cooking and eggs recently I came to make Paleo Banana and blueberry pancakes this morning!
I don’t know where I first saw this when I had the idea to make them but they are super simple. 1 large banana, and an egg. You could also add some cinnamon if you enjoy the taste… Mash up the banana well, whisk in the egg and cinnamon if using. i also added a small handful of blueberries this morning and then cook in a non stick pan.
I had a little trouble with it falling apart this morning on my first attempt as made it as one big but still delicious and healthy breakfast and will get it right next time!
Picked up some lamb cutlets the other day while picking up some more practical meat and had them for dinner tonight. Prepared them with a basic marinade of Greek origins that my dad often makes back home.
Ingredients:
4 lamb cutlets
1 tablespoon rosemary leaves
1 tablespoon olive oil
2 cloves of garlic
Juice of 1/2 a lemon
1/2 cup fresh garden peas
1/2 cup broccoli
1/2 cup beans
Optional:
1 tsp butter
1 tsp minced garlic
1 tsp parsley
1. Blend the rosemary, oil, lemon juice and garlic in the blender. Place lamb in a flat dish and pour over the top. Allow to sit in marinade for at least 30 minutes (overnight if possible is best).
2. Vegetables should be steamed. Keep warm in low oven if required. Add optional all butter, garlic and parsley if required.
3. Take the lamb cutlets from the best and grill on a hot griddle to personal to personal preference (I like mine about medium rare).
4. Serve up for 2.
This meal depends on the price of lamb but cost about £5.50 a serving tonight.
Note: if serving this to someone with a larger appetite this goes great with small serving of sweet potato mash. (Sweet potato, butter, salt and pepper).
So one of my favourite craving foods happens to be pizza and I was looking for a healthy way to indulge the craving. I stumbled across a similar idea on a website a while back and adapted it to work with east to find recipes in any major supermarkets.
Ingredients:
500g Turkey Mince
1 egg
1/2 green capsicum, sliced (pepper)
2 tbs tomato paste (concentrate)
6 small mushrooms, sliced
1/2 cup low fat mozzarella
Handful of baby spinach
1. Combined the egg and turkey mince in a bowl. Press into an dish lined with baking paper and cook in 180 degree oven for 15-20 minutes. Remove from oven and set aside for 5 minutes.
2. Cover with the tomato paste. Top with capsicum, spinach and mushroom. Cover with the cheese. Place back in oven for another 10 minutes until cheese melts!
Makes 4 slices @ approximately £1.20 per slice
I was texting my best friend Em back home the other day looking for yummy healthy ideas and she mentioned she was now using zucchini to replace pasta with her much loved Bolognese sauce instead of green beans which is what we often did when sharing a flat!
She declared that she could barely tell the difference and so I decided to give it a go, she said she serves it raw but I decided to blanch it in salty water and she was right, great and healthy alternate to pasta! So here is the recipe I put together….
Ingredients:
250g turkey mince
2 large zucchini (courgette)
1 can of crushed tomatoes
2 tsp, minced garlic
1 purple onion, diced
1 tbs chopped parsley
1tsb mixed herbs
Pinch of salt
1. Put some olive oil in a saucepan and add onion plus garlic and stir for about 2 minutes or until soft. Add the turkey breast and break up while cooking. Once meat turns white, add tin of tomatoes, 1/4 cup water and mixed herbs. Bring to the boil and then turn down and allow to simmer while preparing the zucchini.
2. As I don’t have a spiralizer, I chop the zucchini in to small spaghetti like strands. Once all sliced, add to a pot of boiling water with the salt for 30 seconds to a minute depending on thickness. Drain and stir in to turkey bolognese sauce along with the parsley and serve.
Serves 2 @ approximately £2.50 a serving
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 