Tag: healthy

Fall Fashion; Baker Boy Moment

October 16, 2022

I’ve always been a hat girl with a collection to prove it, so each season I tend to find myself purchasing yet another one to add to the wardrobe…

I love fall as an opportunity to play with fashion and layer up again in the cooler weather. It’s also the perfect time to wear a cute hat which for me these days tends to be in the form of a beret, fedora or of course, my favourite baker boy.

So my newest addition to the hat collection is this gorgeous deep khaki green wool cap from Mango, available here – https://shop.mango.com/gb/women/hats-and-gloves/wool-cap-with-visor_37064020.html

I couldn’t wait to wear this out to the pub last Friday. I styled my new baker boy with a pair of black skinny jeans, a check shirt, my classic leather jacker, a cosy scarf and my Grenson boots; effortless, cool-girl, chic vibes.

After the pub I made us a steak dinner for two back at home. We had fillet steaks cooked medium rare, my special crispy new potatoes, sautéed onions, mushrooms, broccolini and asparagus, peppercorn sauce and plenty of salad, because no meal is complete without a heap of greens. A stunning meal too good not to share with you here! Hats off to the chef, moi. 😉

Summertime Eats

August 14, 2022

These past few weeks in the UK have been a scorcher with temperatures hitting over 33 degrees on many days and the humidity pretty unbearable when you don’t have a pool to jump into! With this ongoing heatwave I’ve eaten even more fresh fruits, colourful salads and delicious seafood, so I thought I’d share a few of my favourite meals from this week to give you some yummy inspo too.

During summer I tend to swap my usual oatmeal bowl for a refreshing smoothie bowl. Just take a frozen banana, frozen blueberries, frozen strawberries, a splash of soya milk and blend to make the most dreamy purple bowl of sweet goodness, best served in a coconut bowl for that aesthetic photo. I topped mine with more blueberries, strawberries, nana chips and toasted nut mix, but you can top your bowl with whatever you have going in the cupboard really.

Friday evening was a night with my girls and my friend made the most delicious teriyaki salmon buddha bowls for us. In the bowls she started with a bed of grains layered with the edamame beans, spring onion, cucumber, avocado and then topped it off with the crispy baked salmon pieces marinated in soy sauce, honey, sesame oil, garlic, ginger, lime and sriracha. Paired with a few bottles of bubbles whilst catching up with the girls, this was a simply divine way to wind down from the work week.

You can’t let a heatwave pass by in England without doing a classic BBQ, so that’s exactly what we did this weekend back at my parents house. As always it was a team effort to put together this wonderful spread of incredible food.

Dad was on the Weber barbecuing the chicken, sausages, trout, prawns, corns, mushrooms and courgettes, whilst my mum and I were in the kitchen assembling all of the accompaniments. We had new potatoes, an artichoke parma ham salad, and my speciality as always was the greek salad. I even roasted up some padron peppers to graze on whilst we cooked and sipped our rose wine in the sunshine – this is what summer is all about!

So that’s a taster of what I’ve been eating this week and as you can see, my meals are always full of colour to pack in those nutrients and make me feel good. Whilst I like a glass or two of wine over the weekend, I also make sure to nourish my body with healthy, fresh, wholesome food as this is what makes me feel amazing from the inside out; balance is key 🙂

Recipe; Simple Smoothie Bowl

October 3, 2021

As the sun sets on summertime here in the UK, I am making the most of these final days of summer with my favourite smoothie bowls for brekky.

Whilst frozen banana is a must for the base of any thick smoothie bowl, you can swap out different fruits according to your personal taste. My current favourite combo lately has been simply banana and blueberry. Blend together 1 frozen banana, a few handfuls of frozen blueberries, a splash of soya milk and a couple of ice cubes until that delicious super thick consistency is reached.

Best served in a coconut bowl, that deep purple colour from the blueberries makes for the most aesthetic bowl of goodness. Top with granola and more fresh blueberries and you have the most tasty, sweet brekky containing only natural sugars and healthy raw ingredients. You could even make your own granola, but my latest go-to store brought granola of choice is the Pret classic blend.

Sadly I will soon have to be swapping my colourful smoothies for warming bowls of porridge… Autumn is well and truly on the horizon babes!

Glow Up; Rainbow Nourish Bowl

June 20, 2021

Happy Sunday Babes! Coming at you today with a healthy, super quick salad idea to pack in those vitamins and glow up ready for summertime. The secret to making nourish bowls is to simply pack them full of colourful veggies and bulk them out with those dark leafy greens. Pick a grain such as couscous, rice or quinoa and ensure to include a protein source whether that’s chicken, fish, tofu or even a soft boiled egg. This week I tried out these Tofu Co sweet chilli bites which were delicious, but I would suggest trying falafel and crumbled feta for a Mediterranean twist. Complete your bowl with a sprinkling of seeds and finally any dips and sauces you fancy. I often opt for a tex mex dip selection when I’m in the mood for Mexican, or humous and balsamic dressing to accompany falafels. Basically, throw together a combo of all your favourite flavours and don’t skimp on those veggies for the ultimate nourish bowl full of goodness 🙂

Gousto; Delicious Dinners on Demand

March 9, 2021

As a self-confessed foodie and keen home cook, I do love browsing books, magazines and blogs for new recipes to try out and have the freedom to experiment with. For this reason I’ve never signed up to any of the popular food delivery services as my evenings spent in the kitchen cooking are how I like to wind down for the day. However we all find ourselves short of time on many occasions but still wanting to have a wholesome, home cooked meal, hence when these recipe boxes would come in super handy. So after having a number of wonderful Gousto dinners at my boyfriend’s (like this exquisite spicy beef noodle dish pictured below) and hearing nothing but praise from my sister also, I was intrigued to give it a go for myself.

Signing up to Gousto is so easy and if recommended by a current customer, you can get fabulous discounts including 50% off your first box! They even have a handy app from which you can manage everything on your account including delivery days, pausing your subscription if required and of course selecting your recipes each week. In your box comes absolutely everything you need portioned out for your meals, taking the hassle out of finding obscure ingredients or having to buy those things you may only use for one particular recipe.

This was my favourite dinner from our first week’s box, a pomegranate chicken and beetroot tabbouleh salad. Whilst I was under the impression that meals would be basic and not that adventurous, I’ve already been inspired by different flavours and seasonings, such as the marinade for this chicken made of ground sumac, soy sauce and pomegranate molasses. Although I eat like a rabbit and need a ton of salad with my dinner, I would say that portions are just right meaning no waste too.

Each recipe comes with easy to follow step-by-step instructions, so really anyone can put their hand to cooking and learn along the way. I was even able to hand over the chef hat to my boyfriend the other evening as he rustled up these tasty veggie tostadas with red kidney beans, roasted peppers and a zesty sour cream. He did a great job and I really enjoyed this healthy twist on traditional Mexican cuisine.

Serving up another salad at home this week, I savoured every mouthful of this colourful plate packed full of goodness. The salty flavours of the smoked mackerel and pickled red cabbage were balanced out by the creamy butterbeans and crisp sweet slices of apple. Again, this is a combination which I wouldn’t have thought to try, but was really yummy and inspired me to experiment beyond my usual salad ingredients.

So far I’m really enjoying the wide variety of cuisines and meal ideas Gousto has to offer, and I will certainly be carrying on my subscription as life returns to normal and I have less time on my hands during the week. It’s fun to try new dishes and I’m excited to see my boyfriend expand on his chef skills and perhaps love cooking as much as I do. Gousto is a must try for anyone wanting healthy, homemade food which is fuss-free yet delicious!

Sign up to Gousto here – https://www.gousto.co.uk

Winter Warmer; Pumpkin Soup

November 13, 2020

With the shorter days and cold winter nights drawing in, there’s nothing like a comforting bowl of soup to warm the soul. As pumpkins only seem to be readily available around halloween in the UK, I’ve made the most of it this year and made a large batch of delicious pumpkin soup to share with family and freeze to enjoy well into the winter months.

Using my own twist on an old Jamie Oliver recipe, I kept it simple on ingredients to let the pumpkin flavour do the work. You will need:

  • 1/2 large pumpkin
  • 1 large onion
  • 1 large carrot
  • 4 cloves of garlic
  • 750ml of vegetable stock
  • 200ml of soya milk
  • 1 teaspoon of chilli flakes
  • Olive oil
  • Salt and pepper

The first step is to cut the pumpkin into large segments, keeping the seeds for roasting later, before placing the chunks on a baking tray and drizzling with a generous glug of olive oil, salt and pepper. Roast in the oven at 170celsius for about an hour until soft and the skin caramelises.

Meanwhile chop the garlic, onion and carrot and cook in a large saucepan until softened. Once the pumpkin is ready, add to the pan along with the stock, chilli flakes, salt, pepper and soya milk before blending with a handheld stick blender.

Continue to blend and combine the ingredients until a smooth, creamy consistency is reached. Add a little more stock if required and taste to adjust seasoning accordingly. I made this batch with a little kick as I decided to add more chilli at the final stage also.

I served my soup up in a coconut bowl for that wholesome aesthetic and finished it off with a swirl of light yoghurt and more chilli flakes. Other extras you may want to try are crispy kale, toasted pumpkin seeds or even just fresh sourdough bread on the side for dunking.

Using the ingredients as listed above made a very large batch of soup enough to feed the family and freeze leftovers for later. There is so much more you can do with the rest of the pumpkin too; roast the seeds for snacking and topping salads, add the chunks of flesh to a curry, or roast up in large steak size pieces and enjoy in a wholesome salad perfect with quinoa, feta and hummus. Colourful, sweet and nutritious, I only wish pumpkins were in season all year long!