Hello everyone, I haven’t posted a recipe or anything for quite a long time. I asked a few people on Instagram if they would like me to start posting recipes again and I got such positive feedback that people would love to see recipes. I dip in and out of blogging ever such a lot but I really enjoy it. I enjoy having the space to share anything my heart desires. So, as with all of my other recipes I have shared I thought I would post them on this blog. This particular one I am going to share today was actually requested and I didn’t really know what you would want me to share so I thought I would kick off with this one.
Ingredients: 400g can chopped tomatoes 1 can of butterbeans in water, drained and rinsed 1 small onion, diced 1 carrot, diced 1 red pepper, chopped 1 courgette, chopped 1tsp each of cumin, coriander and garam masala
What to do: 1. Heat a little oil in a saucepan and add in the onion, carrot, pepper and courgette and cook for five minutes 2. Add the butterbeans, chopped tomatoes, cumin, coriander and garam masala and simmer for 15 minutes. You may need to simmer for longer depending on how crunchy or soft you like your vegetables to be 3. Serve with whatever you would like and most importantly enjoy! 🙂
I promised yesterday on instagram that I would post this delicious recipe of tomato baked eggs. I made this for the very first time on Wednesday and it was so delicious and extremely easy. I think anyone could make it because it is that easy. Here is what it looks like and what to do:
Tomato baked eggs
1 large potato washed and diced
oil to fry
1 crushed garlic clove
1/4 red pepper
1tsp dried chives
1/2 of a 400g can chopped tomatoes
9 green olives
What to do:
Add the potato to a pan of boiling water and simmer for 10 minutes
While the potato is boiling, heat the oil in a frying pan. Once heated add the garlic and pepper and cook for three minutes
Add the chives paprika, chopped tomatoes and olives to the pan and cook for 3 minutes
When the potato is done drain it then mix in well with the tomato sauce
grease a small/medium pan with oil/spray/spread and then add in the tomato and potato mixture
Make two dips in the mixture and then crack in the eggs into each one
Bake for 15 minutes with an oven temperature of 180 fan oven or 200 normal
I have been so busy recently it appears and that makes me anxious because my energy levels are depleting fast. I wake up in the morning fresh as a daisy and then by 11:00 I am flagging and then by two I can’t move anymore. This is a problem that needs to be solved especially if I want to have a life for myself which I very much do want that more than anything! But apart from the tiredness everyday I feel quite chirpy today. So I wanted to share with you a recipe again! This is my tomato and vegetable pasta sauce and its so delicious I love it.
1tsp olive oil
1 large onion
2 celery sticks, chopped
2 carrots, chopped
2 peppers any colour, deseeded and chopped
2x400g cans chopped tomatoes
1tbsp balsamic vinegar
What to do:
Heat the oil in a saucepan and gently cook the onion, celery and carrots for around ten minutes. Add the peppers and cook for ten minutes more.Tip in the tomatoes and balsamic vinegar. Simmer for around 30-40 minutes.#
Once the sauce is cooked blitz with a hand held blender. You could leave it chunky but I think it tastes nicer smooth and I prefer that texture.
I got four portions out of this so it’s perfect to shove in the freezer so you have it to hand when you don’t feel like cooking.
Firstly, I want to apologise because I know I said I would post this recipe on Friday but that never ended up happening because silly me forgot I had an appointment in the afternoon and then by the time I knew it the whole day had ran away with me. I am also sorry because if you follow my Instagram then I have been posting these meals and not posting the recipes until ages afterwards so it is a little confusing and I am still getting used to the whole blogging and instagram at the same time. I guess one could say I am no multi-tasker! Anyway, I want to share with you today this vegetable and bean chilli. I have SO MANY chilli recipes but I really enjoyed this one because it felt so fresh tasting and not so heavy.
Bean chilli and chips
Bean chilli and rice
1tbsp olive oil
1 garlic clove, finely chopped
1 thumb sized piece of ginger, finely chopped
1 large onion, chopped
2 courgettes, diced
1 red pepper,deseeded and chopped
1 yellow pepper, dese1eded and chopped
1 tbsp chilli powder
100g red lentils, washed and drained
1tbsp tomato puree
2x 400g cans chopped tomatoes
195g sweetcorn, drained
420g can butter beans, drained
400g kidney beans in water, drained
What to do:
1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about five minutes until starting to soften. Add the chilli powder and cook for 1 minute more.
2. Stir in the lentils, tomato puree, tomatoes and 250ml water. Bring to the boil and cook for 15-20 minutes.
3. Add the sweetcorn and beans and cook for a further 10 minutes. (I made seven portions)
I shall be posting a recipe later on today but first I wanted to do a little post about my lunch that I had yesterday. Me and my mum love going out for lunch so we decided to make it a regular occurrence and we usually go once a week depending on how busy we both are. It’s lovely to spend some time with my mum and also I sometimes meet her before/after therapy so it puts me in a good mood. We have two favourite cafes now but we want to find new places to go because it’s always nice to go somewhere different!
The place I went to yesterday was actually a shop and they have a cafe on the top floor. I think lots of places do that now actually and I like going there because then I can look at all of the kitchen/craft stuff when I am finished 😉 Yesterday I felt like a toasted sandwich and I hadn’t actually seen them do toasted sandwiches before but maybe that is because I wasn’t looking? I chose a cheese and tomato toastie and it was delish.
And then for pudding we both got a cake and I got the coffee and walnut cake which is one of my favourite ever flavours. I have also had the chocolate brownie there before as well. I think I like my chocolate things 😉 I shall have to try the chocolate cake next time I go. I have always been eyeing it up but I think that saying you eat with your eyes is true. Because once my dad bought a cake slice and I just wouldn’t have chosen to eat it because it looked just a bit boring but I had it and it was actually very tasty. I don’t know I think that I do usually make such a fuss if my food doesn’t look tasty I think that is definitely something I need to work on! But I don’t think it is a specific eating disorder thing. I think it is a me being silly thing! Ramble over… Here was my cake.
I did enjoy it but it was very very dense. It wasn’t light and fluffy and my mum said that my homemade cakes are 1000x better. I think a bake session is in order this weekend 😉 Something different will be happening next week. Something different and scary. On Tuesday I am going out for lunch but I am not going with my mum, I am going with my dad. Me and my dad have a difficult relationship and my illness has made it worse. The other day I was just talking with my dad and suddenly I asked him out for lunch. I am not one to be so forward but I did it and I am actually very proud. Me and my dad don’t really do anything together and if we do then my mum is always there. So I hope that this will be a good time to bond and also it will be out of the house and at my favourite cafe so I think (I hope) that I will feel relaxed because most times I don’t feel relaxed at home and that’s when the conflict starts.
I think I am making important steps and I am quite proud of myself which one day I won’t be ashamed of saying! Eating lunch out is getting a little bit easier each week and I think it just proves that if you try then you will succeed. I am aware that most people might not go out for lunch once a week but I think for me it is helping challenging myself and it helps putting an hour aside each week so me and my mum can have a good chat in a calm and relaxed environment which unfortunately is not home at the moment but it will be. Just take each day as it comes.
I wanted to share with you one of the most simplest recipes ever. It is my homemade hummus and I have to warn you that it doesn’t taste like shop bought hummus BUT it’s still yummy and I always like making things for several reasons the first being just because it is a big hobby of mine and it’s much more satisfying making your own meal than whipping out something that is premade!
1 tin chickpeas, drained
1 tbsp lemon juice
1 garlic clove, chopped
2 tbsp olive oil
What to do:
Place all ingredients in a food processer or you can use a hand blender or just mash by hand. Blend until it has made a smooth puree and then tadah you are done!
Don’t freak out about the oil because olive oil is SO good for you. I am actually going to list all of the good things about fats because they are essential in the diet and people seem to be afraid of fats when they shouldn’t be because we need ALL nutrients to make up a BALANCED diet.
Why fats are so good for you and why you need them in your diet:
Carbohydrates are the main source of energy in the body but when the body has ran out it will turn to the fat stores to find energy
Fats help maintain body temperature
They protect and cushion your organs and bodies tissue
Used to build new cells
Vitamins A, D, E and K are fat soluable vitamins which means without fat they cannot function properly
Essential for brain development and nerve function
They keep your hair, skin and nails beautiful and shiny, make sure your hair doesn’t fall out and isn’t all brittle and straw like. Protein helps with this as well
Another little thing I wanted to add to this post is that I have a bit of an announcement I guess urm I don’t know what you would call it. I have been thinking for a long while and I want to make a series of blog posts to do with anything mental health and anorexia recovery related. I have been in recovery for four years now and I have learnt A LOT over my time so as well as my recipes and my daily posts on this blog which I love doing so much once a week I will be doing posts on things so this week was why fats are good for you and I will also be doing things like my personal views on stopping counting calories, how to deal with friends/family who are on a diet, extreme hunger in recovery and so on. I want to be able to share my experiences with people and to help them. I would love it if you commented to say if you think this is a good idea and also if you have suggestions of posts I could do then I would love that so much. I have decided to call this series “the mental health project” because I think that’s a good all round general name for the sorts of topics I will be talking about.
I wanted to share with you a recipe for one of my favourite sauces. I love lentils and I love that it makes the perfect alternative to a proper meat bolognese and I am not a huge fan of quorn although I eat it occasionally but I think lentils make a good meat free substitution.
How to make lentil bolognese sauce:
75g dried puy lentils (or you could use red lentils if you like)
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 small carrots, peeled and diced
2 small courgettes, cut into cubes
a couple of medium sized mushrooms
1x 400g can chopped tomatoes
tsp vegetable stock powder and about 150ml water
2 tbsp tomato puree
1tsp dried oregano
What to do:
Put the lentils into a saucepan and then fill the pan with water. Cover and bring to the boil then turn down the heat and simmer uncovered for 30 minutes and then drain once cooked.
2. Heat the oil in a saucepan, add the onion, garlic and carrots and then fry for 4-5 minutes, stirring occasionally. Add the courgettes and mushrooms and cook for two more minutes. Stir in the tomatoes, stock, tomato puree and oregano and lentils.