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 wanted to share with you two recipes today. The first one is spicy chickpeas and spinach and the second one is potato cakes. Today was my first time making potato cakes and I am in love they are so delicious. I think the spinach and chickpeas is also quite a standard recipe that I see in cookery books and on the internet. All with only slight variations. You don’t have to eat these too thinks together but I normally eat my chickpeas with rice so I fancied a little change today. You could also have the potato cakes with baked beans or any other saucy thing you would like. So, I shall share the recipe for both.
Spicy tomatoes and chickpeas:
Olive oil for frying
1 onion, diced
2 gloves of garlic, crushed
Small piece of fresh root ginger, peeled and finely grated
2 red chillis, chopped as small as you can
3/4tsp garam masala
1tsp ground cumin
1 tin chopped tomatoes
2tsp tomato puree
200g packed baby spinach leaves
What to do:
Heat the oil in a saucepan and cook the onion until softened. Stir in the garlic, ginger and chillis and cook for five more minutes
Add the spices and stir over a low heat for a few seconds then add the tomatoes and tomato puree and simmer for five minutes
Add the chickpeas, simmer for ten minutes. Lastly add in the spinach and cook for a few minutes until wilted
2 large diced potatoes
1/2 cup grated cheddar cheese
1tsp dried chives
2 chopped spring onions
1/2 beaten egg
Olive oil to fry
What to do:
Put the potatoes in boiling water and simmer for ten minutes. Drain then mash lightly with a fork
Add the cheese, chives and spring onions and half an egg and combine so everything has stuck together. Be careful not to use too much egg otherwise it will be too crumbly for cooking
Make 4 potato cakes and then heat your oil in a frying pan. Fry on each side for 4-5 minutes until browned
If you try any of my recipes then don’t forget to tag me on instagram or comment below
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 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.