If it’s green it’s either mouldy or good for you, right? 😉 Well this is good for you so no need to worry 😉 *giggle* 😀
I love soups in the Winter but I find that whenever I buy shop bought ones, they are always laden with either cream or potato which for the health conscious among us, are not great ingredients. Potato for most people is ok in small doses but it really doesn’t agree with me unless it’s sweet potato. So if I want a nice warming bowl of soup, I have to make my own. And it’s soo easy, there’s really no reason not to. It also means there aren’t any additives or nasty preservatives in it and it’s as fresh as you can get 😀
Made with an abundance (I can always hear David Attenborough’s voice when I say ‘abundance’ and feel like it should be followed with something about wildlife…just me? 😉 ) of veggies and goodness, this soup is definitely a winner for the cold Winter months 🙂
Ingredients for 2 ppl
- Gammon – pre-cooked x 1 cup
- Spinach x 2 cups
- Peas x 1 cup
- Broccoli x 2 cups
- Reduced salt bouillon x 3 tsp (or chicken / vegetable stock cube if you prefer)
- Black pepper x 1 tsp
- White pepper x 1 tsp
- Water x 1.5 cups
- Coconut cream x 200g
- Dice and pop the gammon in a saucepan on a low heat on the hob
- Add the water, spinach, peas and broccoli and leave until the veggies have softened
- Add the bouillon, black and white pepper and coconut cream
- Leave to simmer gently until thickened
- Serve with a slice of wholewheat bread and butter (soup isn’t soup without bread and butter 😉 )
With love, Tash x
It’s been a while since I posted about the benefits of spirulina and I promised to write about some of the other organic powders I use and why – so here I am and today we are talking about the mighty milk thistle 🙂
Milk thistle is part of the Asteraceae plant family which includes sunflowers and daisies and has strong anti-inflammatory and anti-oxidant benefits and is widely used to detoxify the body and more specifically, the liver.
The liver helps defend us from toxins that are common in everyday life, acting like a filter and removing harmful substances from the body. Milk thistle assists this process and works by drawing out the nasty toxins that can cause disease and illness and has been shown to decrease, or even reverse signs of damage to the liver.
Milk thistle also helps protect the body from all kinds of free radicals due to the Vitamin C and E content, and these also help to slow down the ageing process.
Hoorah – sign me up! 😉
Some of the benefits of taking a milk thistle supplement
- Anti-ageing effects
- Can lower cholesterol
- Can help to prevent or control diabetes
- Helps protect against cancer and other diseases
Read more about the benefits on these websites Dr. Axe and Web MD
Read more about the functions of your liver British Liver Trust
Happy reading and healthy living to you all 🙂
‘One lovely blog award’ – what a lovely idea 🙂 and I am deeply honoured to be awarded this stamp of recognition! Thank you so much 🙂 I will pass it on as soon as I get time to write mine and I am already thinking of my ‘7 things about me’ to make sure they are interesting 😉 Thank you again! 🙂 xxx
Protein pancakes are a great way to have your protein powder after a workout or just have them for brunch or afternoon tea 😉 However or whenever you have them, they are a delicious alternative to regular pancakes.
By adding raw cacao powder for the chocolate taste you are also adding a superfood – YAY!
This is the recipe I tried and it was lovely but you can adapt the ingredients to suit your tastes 🙂
- Vanilla Protein powder (or use chocolate) – 1 scoop pp
- Cacao powder – 1 tsp
- Avocado – 1/2 large one or 1 small one pp
- Egg – 1 pp
- Almond milk – 1/2 – 1 cup depending on consistency – you want it runny but thick
- Frozen berries – 1/2 cup
- Maple Syrup
- Coconut oil – 1 tbsp
- Pop the protein powder, cacao, avocado, egg and almond milk into a smoothie cup and blend
- Heat the coconut oil to medium heat in a frying pan – you need to ensure that with every batch, you add more coconut oil to the pan to avoid burning your pancakes
- Pour the mixture into the pan slowly making small circles
- When you see small bubbles start to form on the top, use a spatula and turn the pancakes over until cooked through
- Heat the frozen berries in a pan until thawed / or pop in the microwave for 30 seconds to 1 minute
- Pop the pancakes into a stack and pour the berry mix over the top
- Add the pecans and drizzle the maple syrup over the stack
This is a super quick and easy recipe that took me 10 minutes to prepare when I got home from work and then I had a workout whilst it was cooking on the hob – perfect! And who doesn’t love chilli?!
As you know, especially during the week, I am a big fan of using the pre-mixed seasonings that you can buy (as long as ‘sugar’ doesn’t feature heavily within the mix – always check the pack) but I almost always add my own bits to give it a bit more taste 😀
- Onion – 1 small
- Garlic – 1 clove
- Mushrooms – 1 cup
- Red pepper – 1 (this could be any colour pepper)
- Lean beef mince – 500g
- Red kidney beans – 1 can
- Chilli flakes – 1 tsp
- Worcester sauce – 1 tbsp
- English mustard – 1 tsp
- Beef oxo cube – 1
- Schwartz hot chilli seasoning mix
- Mixed Salad
- Carrot – 1/2 cup
- Sweetcorn – 1 cup
- Avocado – 1/2 pp
- Chilli wrap
- Coconut oil (or oil of your choosing) – coconut is best for cooking at high temperatures
- Chop and fry the onion
- Chop and fry the mushrooms
- Peel, chop and add the garlic once the onion and mushrooms have softened
- Take them out of the pan, add some more coconut oil and brown the mince adding everything back to the pan once the mince is browned
- Sprinkle the oxo cube in the pan and add the mustard and Worcester sauce
- Mix in the Schwartz seasoning and 125 ml of water
- Add the kidney beans and chop and add the red pepper
- Add a tin of chopped tomatoes
- Sprinkle the chilli flakes on top
- Leave to simmer for at least 1 hour if you have time – otherwise, it will be ready to eat straight away 🙂 Stir occasionally
- Pop the chilli wrap in the oven for 1-2 minutes each side (turning over half way through) – until toasted slightly
- Pop the wrap on a plate and add the mixed salad around the outside edges leaving the middle clear for the chilli
- Grate the carrot and add to the salad
- Sprinkle the sweetcorn on top
- Slice the avocado
- Spoon the chilli mix onto the wrap and pop the avocado on top
I do love a yummy smoothie bowl on a sunny morning 🙂
The main reason I choose a smoothie bowl more often than a normal smoothie on it’s own these days is due to the fact that chewing our food is actually really important. Sounds silly, of course it’s important, but it’s not just a process we go through to break down our food into smaller pieces that we can then swallow. The whole digestive process actually begins in the mouth.
When chewing our food, we cover it in saliva which contains an enzyme (ptyalin) that begins the process of breaking down our food ready for it to be digested and this enzyme also helps us digest carbohydrates.
Chewing also brings the food to body temperature meaning that our digestive system doesn’t have to work as hard to convert the nutrients into energy.
That doesn’t mean a lovely refreshing smoothie is off the menu though, they will still appear every now and then but probably not as often as a smoothie bowl.
Which leads me nicely, onto this gorgeous superfood smoothie bowl recipe 😉
- Avocado – 1 small one or 1/2 a large one pp
- Banana – 1 small one
- Yogurt – 1 small pot or 2 tbsp. (I used a strawberry activia)
- Almond milk – 1/2 cup to 1 cup depending on consistency
- Oats – 1/2 cup
- Spirulina powder – 1/2 teaspoon
- Rosehip powder – 1/2 teaspoon
- Milk thistle powder – 1/2 teaspoon
- Frozen berries
- Beetroot qnola
- Pop the avo, banana, yogurt, almond milk, oats and powders into your smoothie cup and blend until smooth
- Pop the berries in a pan and heat until thawed
- Place the berries, qnola and pecans on top of your smoothie bowl
- Chew! 😉
I had a really hard workout last night and woke up this morning aching all over and soooo hungry! It took all my will power not to make some pancakes…Thursday might be Friday eve but it’s not the weekend yet Tash 😉
So as a compromise (life is all about compromises right?) I made a huge bowl of superfood porridge and along with fruit I added pecans and drizzled a little bit of maple syrup over it 🙂 Worked a treat! It felt naughty but it wasn’t! Yay! 😀
I bought my organic superfood powders separately from Goji King but you don’t have to. You can buy some mixed powders from places like Holland & Barrett, etc. I would recommend getting some and using them wherever you can for an added vitamin and mineral boost. I will write a separate post about the powders I use and why 🙂
I’ve included the links for the qnola and beetroot sprinkles in the ingredients section but you don’t have to use these, you can substitute or not use them at all. My sister and mum bought me them for my birthday as I love anything that adds a nutritional boost to your meals and I am now hooked and will definitely be buying them again (thanks Mum & Em) 🙂
- Porridge oats
- Almond milk
- Spirulina powder – 0.5 tsp (or just under)
- Rosehip powder – 0.5 tsp
- Maca powder – 0.5 tsp
- Beetroot & pistachio qnola (Qnola website link) – can be substituted or missed off 🙂
- Beetroot and milled seeds sprinkles (Primrose’s kitchen website link) – can be substituted or missed off 🙂
- Maple syrup – 1 tsp
- Mix the porridge and almond milk together and either heat through on the hob or in the microwave in a microwaveable bowl
- Add the spirulina, rosehip and maca powder to the porridge and slowly mix them in
- Chop the strawberry and kiwi
- Pop on the top of the porridge along with the pecans
- Sprinkle the qnola and beetroot sprinkles
- Drizzle the maple syrup over the top
- Do a little superfood porridge dance and applaud yourself for not having pancakes midweek! 😉
Enjoy your nutritious porridge everyone 🙂
Halloumi is just so tasty, I could eat it all day long! Coupled with some stir fried veggies and you’ve got yourself a fab lunch / light dinner! 🙂 Oh and it takes 10 minutes to make… simply perfect!
Ingredients (all can be substituted for your faves of course)!
- Sugar snap peas
- Sundried tomatoes
- Yellow pepper
- Cajun seasoning
- Salt & Pepper
- Coconut oil
Make it (couldn’t be easier)!
- Stir fry the broccoli, sugar snap peas and mushrooms in the coconut oil for 5 mins
- Heat some coconut oil in a griddle pan and cook the halloumi and asparagus for 3-4 mins (turning the halloumi once)
- Add the sundried tomatoes to the pan with the veggies
- Season veggies with Cajun seasoning
- Pop half a yellow pepper in the griddle pan to heat it up but not cook it through to keep the crunch – 1 minute
- Pop the pepper on a plate and add the veggies
- Place the halloumi on the top and lay the asparagus on the plate
- Sprinkle salt and pepper to taste
Well, whaddya know, I have been nominated for the liebster award…an award given to bloggers by other fabulous bloggers to say that they enjoy reading their posts and to help promote new blogs with less than 200 followers. WOW what a marvellous idea! 🙂
So firstly, a really big heart felt thank you to the lovely blogger that nominated me The Picky Gourmet Blog you absolutely made my day (and my weekend… and my year)! Thank you!
The rules for the liebster award are below…
- Thank the person who nominated you and link back to their blog.
- Copy and paste the Liebster Award badge to your post.
- Nominate 10 new bloggers.
- Answer the 10 questions the person who nominated you asked you.
- Create 10 new questions to ask the bloggers you nominate.
- Notify the bloggers you have nominated by leaving them a comment on their blog.
I’ve done 1 & 2 so now it’s my turn to nominate 10 new bloggers – yay! 🙂
I would like to nominate the following blogs for being inspiring: –
- Confidently Ella
- David Kolawole
- The Bristol Foodie
- Explorative Cuisine
- Fun with Rick and Jane
- Odd Indian Mum
- Forward Thinking Food Insta
- Yummy Habits
- Hippie Lady Ideas
- Looking after Lentil
Your blogs are amazing… keep up the great work 🙂
Now I need to answer the 10 questions asked of me 🙂
- What made you decide to start your blog? My love of healthy eating and lifestyle coupled with the desire to share really easy healthy eating and cooking tips and recipes that even the busiest of people can make.
- What’s the best vacation you ever took? My honeymoon in Bali and Bangkok – we had the most amazing time.
- If you could travel anywhere, where would you go? All over the world. I would spend my life travelling if I could.
- What’s your favorite food? Being half Italian, the food I crave the most is my Nonna’s cooking so I would have to say Italian.
- What food would you never eat or eat again? Shellfish… ick
- Who is your biggest inspiration? Myself… I am my biggest inspiration and not in an egotistical way but the way that I tend to look at me, what I can do, what I want and who I am more than being inspired by someone else.
- What would your spirit animal be? A cat in a good home with loving humans (like our cats).
- What movie could you watch over and over again? Stardust
- Do you like to write outside your blog? (Journal, poetry, etc) Nothing at the moment except for my diet and nutrition study coursework – I love doing that!
- What accomplishment are you most proud of? Being the strong, content and positive person that I am. That is an accomplishment in this day and age!
My turn to ask the questions: –
- Do you have any pets and if so, what are they?
- If you had a super power, what would it be?
- What has been the happiest time of your life so far?
- What is your favourite song?
- What 3 words describe you best?
- What is your favourite food?
- What has been the biggest struggle for you?
- What is the one thing you want most in this world?
- Where is your next holiday going to be?
- Where is your happy place?
So that’s me done!
Thanks again for the nomination 🙂
I haven’t had a plain homemade tuna salad for ages! 😮 Probably something to do with the fact that it’s been Winter for what feels like the last 10 years but anyway… I digress… this isn’t a post about the weather…but seriously, doesn’t it feel like Spring has been a long time coming?? Christmas feels like it was ages ago and as soon as the New Year celebrations are over, I am done with Winter and ready for Summer. Oops I’ve done it again… back to the food Tash!
Anyway, I had completely forgotten how well green pesto goes with tuna! This is canned tuna (in spring water of course 😉 ) on the salad but even if you were having a tuna steak, drizzling some green pesto mixed with extra virgin olive oil on your steak or directly onto your salad will rock your socks off in my humble opinion anyway!
This salad is just scrumptious!
- Mixed lettuce leaves (spinach too if you have it)
- Grated carrot
- Diced cucumber
- Cherry tomatoes
- Canned tuna
- Green pesto – 1 tbsp.
- Extra virgin olive oil
- Balsamic glaze
- Black pepper and salt (to taste)
- Pop all the salad together on a plate
- Mix the tuna in a bowl with half of the tablespoon of pesto and mix
- Poach the egg/s
- Pop the tuna on top of the salad
- Drizzle the olive oil and balsamic glaze across the salad
- Pop the poached egg on top and slice
- Sprinkle black pepper and salt over the top (if you want to)
Done! So simple, so healthy and so tasty!
I hope you enjoy! 🙂