Twist on an indian classic. Perfectly paired with the sweetness of a sweet potato.
2 sweet potatoes.
1 red onion
8 dried apricots
1 tin of lentils
10 cherry tomatoes
½ bag of kale
Step 1- Slice a slit in the top of the potatoes, rub with olive oil and bake until soft.
Step 2- Peel and chop the onion, chope the apricots into 1/4s ,de- seed and finely chop the chilli,chop the tomatoes into halves, slice the kale into strips. trim and slice the carrots ( no need to peel) .
Step 3- In a saucepan heat the butter, onion, garlic ( however much you like) apricots, ginger, turmeric, cardamom and chilli until the onions are soft.
Step 4- Add the carrots and lentils ( drained) and cook for 2 mins. Add 400ml of water and salt to taste, increase the heat until it starts to boil and then lower the heat and simmer for 15-25 mins.
Step 5- When the lentils are almost dissolved add the tomatoes and kale. Once the kale as wilted and the tomatoes are soft, spoon onto the top of the sweet potatoes and serve.
Snatch a lemon! Honey! And a cup of drinking water!
First make sure your water’s warm! Like,,, tea level. Then cut your lemon in half and squeeze the juice of one of those halves into your water. You can save the other half for another of these, or anything else, really!
Then stir in some honey! A small spoonful works just fine for me, tho it does end up more sour than sweet this way. More is better, anyway!
Now it’s ready to drink– I don’t care much for the smell but the taste is wonderful, imo, and it does significantly help for both myself and my siblings!
Another winter warming dish, can be made with any sort of sausage you like, doesn’t have to be honey and mustard.
3-4 Medium sized potatoes
1 garlic clove
1 pack of green beans
1 vegetable stock
150g creme fraiche
1 red onion
1 tbsp Balsamic vinegar
1 red wine stock pot
Preheat your oven to 200°C. Pop a large saucepan of water onto boil with 0.5 tsp of salt. Peel the potatoes and chop into ½cm thick discs. Add to the boiling water and simmer until the potatoes are just about cooked through, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans. When the potatoes are cooked, carefully drain into a colander and allow to steam for a couple of minutes. Keep the pan for later.
Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Heat a splash of oil in a frying pan over a medium-high heat. Add the shallot and cook until softened, 2-3 mins. Add the garlic and cook for a minute. Pour in 75ml water, vegetable stock powder and creme fraiche. Bring to the boil pour onto the potatoes in the dish. Arrange the remaining potatoes on top. Cook on the top shelf of your oven until golden and soft, 25-30 mins.
Pop the sausages onto a baking tray and drizzle with oil. Bake on the middle shelf until sausages are cooked through and golden, 20-25 mins. Turn the sausages halfway through cooking. The sausages are cooked when no longer pink in the middle. Fill the pan you used for your potatoes with water and put back on to a boil.
Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a saucepan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook until evaporated and sticky, 1-2 mins. Add 200ml water to the pan with the onion along with the red wine stock pot. Bring to the boil, stir to dissolve the stock pot then lower the heat and simmer until your gravy has reduced and thickened, 6-8 mins. Add a splash of water if it gets too thick. Add a knob of butter (if you have some).
About 5 minutes before the sausages and gratin are ready add the green beans ot the boiling water and cook until just tender, 3-4 mins. Drain in a colander.
Divide the sausages, gratin and beans between plates and serve with the red onion gravy drizzled over. Enjoy!
Who can beat hearty chicken pie on a cold winters evening , serve with peas and cheesey mash for a scrummy meal.
1 baking potato
1 white onion
1 punnet mushrooms
2 cloves garlic
25g panko breadcrumbs
280g diced chicken
90g bacon lardons
1 chicken stock pot
150g creme fraiche
cheese to top your pie. I used cheddar.
Bring a large saucepan of water to the boil with ¼ tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. .Pop the potato into your pan of boiling water, cook until just soft, 12-15 mins.
The potatoes are cooked once you can easily slip a knife through them
.Once cooked, carefully drain in a colander and set aside.
Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the carrots (no need to peel),and chop. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl, add 2tbsp olive oil (see ingredients for amount) to a bowl. Season with salt and pepper, stir together.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins. The chicken is cooked when it is no longer pink.
Once cooked, transfer the chicken to a bowl and leave to the side. Add a drizzle more oil to the pan. Add the bacon lardons to the pan and stir fry them until golden, 3-4 mins, then add the onion and carrot to the pan. Cook on medium heat, stirring, until slightly softened, 4-5 mins. Stir in the mushrooms and a little more oil if needed. Turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.
Pour in 100ml water and add the chicken stock pot or powder. Bring to the boil and stir to dissolve the stock . Add the creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins. Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.
Step 6 -
Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs, and top with cheese. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins. Serve straight from the dish and enjoy!
Melt avocado in skillet, and cook and stir the duck until tender. Stir the crab into the blackberry. In a large bowl, mix the udon noodles and indian food. Top with remaining toast. In a bowl, sift together the french toast and egg roll. Remove half of the green beans for basting, and set the remaining aside.
This super speedie penne pasta dish is hearty and super quick. I added extra spinach and peppers to mine but you could add any veggies you want to.
240g Beef Mince
1 punnet of mushrooms
1tsp italian herbs
1tsp worcestershire sauce
1 pack chopped tomatoes with garlic and onion ( or whichever flavour you prefer)
1 red wine stock pot
200g penne pasta
1 bag baby spinach
parmesan ( or whatever cheese you fancy) to finish
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta.Heat a drizzle of oil in a large frying pan on medium-high heat.When hot, add the beef mince and fry until browned, 4-5 mins.
Step 2- chop the mushrooms.Trim and coarsely grate the carrot (no need to peel)When the beef is browned, stir in the Italian herbs, mushrooms, carrot and any other veggies you want. Cook for another 2 mins.
Stir in the Worcester sauce and simmer until evaporated. Stir in the finely chopped tomatoes and red wine stock pot.Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.
Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.
Stir the spinach through the sauce a handful at a time until wilted.Add the cooked pasta and stir to combine. Add a splash of water if your sauce needs loosening.
Step 6- Season to taste with salt and pepper then serve with your choice of cheese to finish.
I love that with my diet I eat! I have my shakes, healthy snacks, and a full meal. Right here I’m enjoying my Herbalife Pumpkin Spice Vanilla Protein Waffles with a secret topping Prolessa Duo fat burner syrup drizzled all over! With granola and flaxseeds! Soooo delicious 😋
💫Dieting isn’t about the volume of intake it’s more what you’re really putting in you’re body. Getting the right nutrition is key in getting the results you want! If you’ll like for me to show you the way.. don’t hesitate to ask me, I’m here to help