FEOTW: 17/08/2014

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It has been a while since I published one of these posts. I didn’t get chance to experiment much with food after moving back in with the parents, after graduation, but then I had a whole week to myself house sitting for my sister and I was over the moon to have a kitchen to myself again. Here are a few recipes I have trialled out over the past few weeks and have enjoyed:

20140807_104123_AndroidAvocado Chocolate Brownies:

Recipe courtesy of Southern In Law I made these delicious wheat/ gluten free brownies, I lack confidence in my baking skills but I had a spare avocado and unlimited free time and thought why not? I was also having serious chocolate cravings. I added marshmallows into the recipe which made it oh so tasty and I omitted the sugar (which was fine for me since I was more interested in chocolateyness than sweetness but I know the result was definitely not sweet enough for other’s taste so do add the sugar). I don’t normally use recipes but where baking is concerned I think this is probably the only way.

 

 

Banana Oat Muffins:banana oat muffins 2

About to contradict myself here as I actually did some experimental baking and it somehow went right! I went simple and it worked: oats, mashed banana, baking soda, cinnamon, crushed nut mix, peanut butter, greek yoghurt and an egg, as always the ingredients were measured by eye. Like with the brownies I would add some sugar next time to sweeten them up a bit but they served well as a breakfast muffin and to satisfy my banana addiction.

 

 

20140806_202308_AndroidChocolate and Banana Ice Lolly:

Another sweet treat ‘healthified’ and one that took me back to my childhood of homemade ice lollies. To make this I mashed a banana, added a few drops of milk and some melted chocolate. I also mixed in some mint chocolate pieces and then put it in the freezer. To be honest I only tested this out because I had one too many ripe bananas but it actually turned out pretty tasty!

 

 

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Minted Courgette:

Back to non-sweet food I have found yet another thing that is a match made in heaven with courgette: mint. Luckily my mother has some fresh mint growing in her garden and so I decided to try some to make a courgette side dish. I sauteed the slices of courgette in a frying pan with oil and a handful of chopped mint. Really easy to make but a great addition to a meal or to be used on a salad.

 

 

20140814_185013_Android20140814_183908_AndroidPeanut Stir Fry:

I’ve found a new homemade simple sauce for stir fries which works great with fried rice dishes as photographed here and also rice noodle dishes. Toasted Sesame Oil, Peanut Butter, Soy Sauce and Sweet Mirin (feel free to omit the soy sauce if you are totally wheat free). I warmed it up in the microwave for half a minute to let the peanut butter melt so I could fully mix it and then poured it with the stir fry. Also if you don’t have sesame oil in your kitchen go out and buy some, I only recently discovered it and now can’t believe I ever made stir fries/ fried rice without it! (also smells amazing)

For daily food inspiration find me on Instagram, I for one have a new found addiction to seeing foodie creations on there. Happy experimenting!

FEOTW- 25/05/2014

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So here is another summary of some ‘food experiments’ I have been enjoying recently. I’ve been so busy with exam revision that this post is 2 weeks of meals combined into one, and not as wide of a selection as I would have liked. Though, the purpose of this post category is to show highlights of foods that don’t quite make an individual post.

First things first I have a confession to make: I am seriously addicted to sweet potatoes. Why they have not been a cupboard staple for me up until recently I will never know, all I do know is they are completely delicious. I’ve tested out sweet potato mash, sweet potato jackets but my favourite has to be the sweet potato fries:

mexican bowlHere is what I’m going to call the ‘Mexican Power Bowl’: Chilli sweet potato fries, black beans, lettuce, cherry tomatoes and grilled and sliced mushroom, aubergine and pepper. All topped with some avocado mashed with a little mayonnaise. mmm. Expanding on the south western theme was my homemade black bean burger (the post for which is in the works) with an avocado topped side salad and yes more sweet potato fries:

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It was a sad day when I ran out of Quinoa which I still haven’t had the chance to replace, still this ‘Quinoa Power Bowl’ was the perfect post-workout meal, giving my brain and body a healthy, nutritious and protein enriched boost. Roasted sliced carrots and mushrooms, sliced cherry tomatoes and black beans with quinoa cooked with a few drops of tomato puree for added flavour.

the quinoa power bowl

Anyone else get bored of breakfasts easily? This week I trialled ‘baked banana oats’ and breakfast certainly wasn’t so boring:

baked banana and peachAs above I served my baked banana oats with sliced peach and Greek yoghurt. How to make? Simply mash a ripe banana, sprinkle in some rolled oats, add a drop of milk and a dash of cinnamon then add anything additional, above I added a few raisins. Then bake in the oven on 180 degrees for around 10-15 minutes (the smell is heaven):

WP_20140525 1^ The banana mess before it has crisped up. I also tried this over a handful of blueberries and honey drizzled greek yoghurt to form a makeshift blueberry pie. This time I omitted the raisins and sprinkled some pumpkin seeds over the top:

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Thanks for reading and I hope that this post has given you inspiration for some meal ideas. Let me know what foods you have been enjoying recently.

Breakfast Mug Muffin

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So I thought I’d share my go to breakfast at the moment inspired by the wonderful Cassey Ho from Blogilates and that is a blueberry and banana mug muffin. The original recipe can be found  here but I have made a few alterations and so thought I’d share my version. When I tried this recipe it was after I had realised I am wheat intolerant and I was craving blueberry muffins like crazy (as well as every other item of food in the bakery section of Tesco). I was disappointed with the result, the taste of the egg was really overpowering without the flour to balance it out and it didn’t taste sweet but instead like a savoury omelette with some blueberries thrown in.

And so I started to think of some alterations, I tried adding cinnamon, honey and pouring greek yogurt on the top but these didn’t change the taste but merely added a new flavour over the top. It was after I tried another of Cassey’s recipes, gluten free pancakes, that I realised the missing ingredient: Banana.

I don’t know what it is but mashed up banana and egg really do make the perfect combination as a replacement for wheat. So here it is a step by step guide to a simple, tasty and healthy breakfast. Just a little warning it doesn’t look as impressive as your Costa blueberry muffin but it tastes just as good and won’t leave your body feeling awful! Here goes:

The ingredients and equipment:

Muffin IngredientsThe Basic ingredients and equipment are:

  • one medium egg
  • a couple of drops of milk-I used semi skimmed cows milk but feel free to use almond/ soya etc
  • a small handful of porridge oats
  • a mashed up ripe banana- use a fork to mash it, the process is easier the more ripe the banana is
  • A mug, this was the only one I had but it’s a lot easier if the top of the mug is wider than the bottom
  • A microwave

Pretty simple, eh? and yes it tastes good as just a banana muffin if you don’t have any blueberries on hand but optional extras include:

  • A small handful of blueberries
  • A few pumpkin seeds (source of iron)
  • a dash of cinnamon
  • Raisins or any other dried fruit
  • Other berries

muffin mixture

So first things first, crack and whisk the egg in your chosen mug and then pour in all the other ingredients and give them a bit of a mix before placing in the microwave.

I put mine in for 2 minutes on full power but I hang by the microwave and keep an eye on it because it does rise and above the mug level if you aren’t careful. So I usually have to stop it a couple of times to let the mixture return to a safe level in the mug before restarting. Check that the mixture has ‘baked’ on the top- the only liquid should be from those delicious blueberries, if used. Now simply tip out of the mug onto a plate. I usually serve mine with honey (so satisfying when it melts over the warm muffin) a spoonful or two of greek yogurt and any fruit I have to spare, usually a few grapes. However, today I just drizzled honey on.

finished muffin

The finished result! I told you it wasn’t the prettiest of foods but it’s very satisfying and easy. Enjoy!