(V)(C) Mediterranean Mix with Sweet Potato

As you know, I am not one to stick to a strict recipe, so tonight when I got in I thought I would just throw whatever I could think of together and see how it went…

It was good enough that I had to share it immediately, with Oliver’s review a simple “YUP”.

What you need:

  • 2 sweet potatoes
  • A can of Cannellini Beans
  • 1/2 cup dried split peas
  • 1/2 cup red lentils
  • Some sea salt
  • Some proper peppercorn pepper (the ground stuff just doesn’t cut it)
  • 2 shallots (finely chopped)
  • 2 cloves garlic (minced)
  • Dried coriander leaves
  • Italian herbs mix
  • Dill
  • Coconut Oil

For the bean mix:

Drain, wash and pat dry the beans. Put the beans, lentils, split peas, shallots and garlic in to a pan and cover with water. Then add in the coriander leaf and italian herbs, be generous because the flavours really need to soak in to the water to taste! Put on a low-medium heat until it boils (I put it on for about 25-30mins before taking it off to reheat once the potatoes were done… I wasn’t planning on making a recipe for this so didn’t take exact notes).

For the sweet potato:

Chop the potatoes in to quarters lengthways, place in to a shallow dish (the pyrex kind) and sprinkle loads of dried dill to cover the potatoes. Add salt and pepper to taste. Melt some coconut oil and pour over (about 1 tbsp worth). Put on a high heat (I did it at 225C on my fan oven) and turn so all 3 sides spend time facing down. Just before they’re done, sprinkle some more salt on the skins to crisp them up. It took 45 mins for the sweet potatoes to cook for me but just keep an eye until you’re happy they’re crispy enough!

MedMix
SO. GOOD.

You can tell how good this was by the fact I was so excited about it that I had to share it immediately!
Enjoy and leave a comment/review below if you try it out!

(C) Crème Fraîche on Ryvita

What you need:

  • Fruit Crunch Ryvita (the deep red packet)
  • Crème Fraîche (300ml pot, don’t buy the fat free kind – it’s packed with sugar)
  • Chia Seeds (3 tbsp)
  • Ground Almonds (1/2 cup/around 4-5 tbsp)
  • Rose Water (a glug – you’ll need to taste it to see how much you want. I got a 190ml bottle for approx £1.50 from ASDA)
  • Sunflower Seeds (to top with)
  • Berries (I used dried cranberries and fresh blueberries and again these are to top with)

This is so super easy and should make enough to last a full work week (5 days) and will take about 5 minutes if you’re super slow at mixing.

Method:

Empty the crème fraîche in to a mixing bowl, add in the chia seeds and ground almonds, mix this all together. Add a teaspoon at a time of rose water, stir and taste as you go, once it’s to your taste it’s pretty much ready to eat!

Spread the mixture on top of the Fruit Crunch Ryvita as thick as you want, top with sunflower seeds and berries and that’s it! A delicious breakfast that will last days! (Store just the additional crème fraîche mixture in the fridge to keep it fresh).

Crème fraîche goodness
The finished product

Give it a go and don’t forget to leave a comment below!

 

(C) Dinner Parties – the clean way! (Part III)

I hope by now you’ve had a chance to try the starter and main course in this thread of recipes and enjoyed them as much as I do!

This is, by far, the simplest of all of the courses and is so ridiculously tasty. If I’m honest, I thought this would be the most disgusting thing I have ever eaten in my life and was very pleasantly surprised when I took my first spoonful and found the texture and taste to be incredible. This recipe should serve 4 people (but if you enjoy it as much as me, it may disappear before you get a chance to put it on the table…).

Dessert – Banana, Almond and Chia Seed Pudding

What you will need:

  • 1 cup chia seeds
  • 4 bananas
  • 1 carton almond milk (if anyone has nut allergies you can use soya, coconut or oat milk)

Method:

Chop up the banana and put the almond milk and banana in to a blender/smoothie maker and blend until smooth.

Split in to 4 serving dishes – I used a fancy latte glass I had hanging around. Make sure there is some room in whatever you’re using… you’ll see why.

Put 1/4 cup of chia seeds in to each dish, mix, and place in the fridge to cool. The chia seeds will absorb the liquid and become soft, they will also grow. The longer you leave it, the softer they become. I left it about 30 mins and the texture was like mousse however you can eat it straight away, the seeds will just be crunchy.

Chia, banana and almond milk pudding
Looks weird, tastes great!

Serve and enjoy!

As usual, please leave your comments below.

(C) Dinner parties – the clean way! (Part II)

I hope you all enjoyed yesterdays recipe Flaxseed bread with Guaca-HOLYMOLY.  Today I’m bringing you the main course, one of my absolute favourites. I love pizza; pizza is glorious, pizza is great. Traditional pizza is also full of all those things that you really should not eat… so when I started eating clean, I thought this would be my downfall. Except, as it turns out, the best thing about clean eating as opposed to dieting is that you can still eat all of your favourite foods, you just find creative and innovative ways to adjust them to suit you!

Okay okay okay… so this recipe is not 100% clean… BUT with clean eating you still need a balanced diet, so the cheese is fine as long as you aren’t eating loads of cheese every single day (and your body processes dairy fine). Moving swiftly on…

Main Course – Courgette Pizza

What you will need:

For the base:

  • 1 courgette
  • 1 cup coconut flour
  • 3 eggs
  • 1/2 cup cheddar cheese (grated)
  • Dried Coriander

For the sauce:

  • 1 punnet plum tomatoes
  • A splash of apple cider vinegar
  • 1 clove garlic
  • Dried Chives

For the topping:

  • Cheddar cheese (grated)
  • Any other toppings you want to add!

Method:

Start by chopping the courgette in to very small pieces. I do this by using my spiralizer to make “curly fry” shapes then chop those up even more finely with a sharp knife. Pop this all in to a large mixing bowl (or, as in Part I, if you don’t have a mixing bowl just use a large pan). Add the coconut flour and eggs and mix it all together, if it’s still too dry add a small amount of water. Add in your cheese and a generous amount of dried coriander. Mix well then place on a baking tray, smoothing it out in to all of the edges. Pop this in the oven at 180oc for a normal oven or 160oc for a fan assisted oven. Leave until it turns golden-brown (see pic below).

 

 

All our pizzas are in your base

 

Whilst this is cooking (it can take around 10 mins) you can work on making the sauce. Keep an eye on the base as it might need taking out whilst you are making the sauce, though!

Chop up all of the tomatoes in to quarters and place in a pan on the hob on a high heat. Add a splash of apple cider vinegar. Stir well and allow to boil. Add in 1 chopped clove of garlic and a generous amount of chives. Turn the heat down to a medium heat and continue to stir regularly, letting the tomatoes completely break down. Once they are completely broken down, let the mixture cool for a few minutes and blend to a very smooth consistency. Pour over the base and spread with the back of a spoon.

Add your cheese and toppings and place back in the oven at the same temperature as before. Keep an eye on it and let it cook until the cheese is all melted and looks like you would normally have your pizza – I leave it about 10 mins.

Serve and enjoy!

PIZZAAAAA!!!

 

Pro tip: If you want some a side to go along with your pizza, make some sweet potato chips. I have a tefal actifry which makes the most incredible sweet potato chips, however if you chop up and place them in the oven (just like frozen oven chips but without the guilt), add some melted coconut oil over the top and some salt, you can get equally tasty sweet potato chips!

NB: I wouldn’t normally serve pizza and chips at a dinner party, but with the twist on these it is more acceptable I believe, plus it caters to all ages!

As usual, please let me know how this recipe worked for you in the comments below!

(C) Dinner parties – the clean way! (Part I)

Firstly I would like to apologise for my absence over the past week – it’s been a busy one at work and I haven’t had much spare time to blog. However, I have managed to perfect a three course meal suitable for clean eaters, vegetarians and coeliacs – for those times when you want to have people over but don’t want to break your diet! I’m going to aim to do each recipe so that it can feed up to 4 people, however I do live alone so this may vary depending on how much food people eat (as with every recipe).

First Course/Starter – Flaxseed Bread with Guaca-HOLYMOLY

What you need:

For the Bread:

  • 2 cups milled flaxseed
  • 4 eggs
  • 1/2 cup ground almonds
  • 3 tbsp water
  • 1 tsp bicarb of soda OR baking powder
  • 1/2 tsp salt

For the Guaca-HOLYMOLY

  • 3 avocados
  • 1 1/2 tsp Cayenne Chilli Pepper
  • Dried Mixed Herbs (for garnish)

Method:

This recipe is super simple!

For the bread:

Preheat your oven to 200oc or 180oc for a fan oven.

In a mixing bowl (or, if you don’t have one like me, in a large pan), put the milled flaxseed and add 3 eggs, mix this all together so it is a wet mixture.

Add the bicarb of soda/baking powder, ground almonds and salt and mix again, it’s going to dry up pretty quickly so now is the time to crack in the extra egg and add the 3 tbsp of water.

Mix it all up until it is almost a lumpy cake mixture consistency.

That is it, all you need to do now is pour it in to a small loaf pan, pop it in the oven and wait 20-25 mins. Stick a knife through the centre and if it comes out clean, it’s ready! This bread is delicious and surprisingly light – you can add nuts to it or leave it plain. It’s so versatile, it’s worth playing around with adding different ingredients to see how it turns out! (I will be experimenting with Monterey Jack cheese and jalapenõs soon).

Flaxseed bread with guaca-HOLYMOLY

For the Guaca-HOLYMOLY:

Cut the avocados in half and remove the stones. Remove the peel and place all the flesh in to a bowl, cut in to small chunks. Mash the avocado flesh with the back of a fork until it’s a smooth consistency (this can take some elbow grease and patience! It may be easier to do these one at a time). Add in the Cayenne Chilli Pepper and mix it all up, I would suggest doing this a bit at a time and tasting throughout until it’s at a heat that you are happy with.

Once the bread is cool enough, spread the Guaca-HOLYMOLY on to sliced pieces and garnish by sprinkling some dried mixed herbs over the top.

SO SO EASY, yet so full of flavour!

Let me know what you think of this recipe in the comments section below.

(C) Tilly’s Chunky Spag Bol with a twist

My recipes will be very rough guides, don’t follow them too closely, this is cooking – not science!

What you will need:

For the pasta:

  • 1 courgette
  • A spiralizer

For the sauce:

  • 1/2 pack baby plum tomatoes
  • A splash of Apple Cider vinegar
  • 4 asparagus stalks
  • 6 baby corn
  • Dried Mixed Herbs
  • Dried Coriander Leaf (can use fresh if you want)
  • Dried Chives (can also use fresh if you have it!)
  • 100g-200g Mincemeat/Quorn or any alternative thereof

Method:

Using the spiralizer, create your “pasta” from the courgette and place off to one side.

Chop the baby plum tomatoes in to quarters (if you prefer, remove the seeds at this time as well. I leave them in but it doesn’t really make much difference) and place in a pan on the hob on a high heat, add a splash of apple cider vinegar (it really doesn’t need to be a lot, apple cider vinegar is very acidic and has a very strong taste).

Stir the tomatoes until they start to break up. Chop the asparagus and baby corn in to small pieces and add to the pan. Keep stirring until the tomatoes have completely broken down, adding roughly 1tbsp of each of the dried herbs or an amount to your taste (this is where it starts to smell REALLY good). Stir and turn the heat down to a simmer.

In a separate pan, cook your mincemeat until it’s brown all the way through.

Whilst the mincemeat and sauce are cooking, it’s time to cook the “pasta” – you have two choices here; you can steam it or you can boil it, either way cook until the courgette starts to go soft or until it’s the same consistency that you would normally have your pasta. This does not take long so you will need to keep an eye on it.

Drain the excess water/vinegar from the sauce and the fat from the mincemeat and mix together in one of the pans. Heat through.

You’re ready to serve it up! This recipe will serve one active, hungry person (okay, I mean it’ll serve someone who eats a lot like me!) or could feed up to two people, if it’s not enough just add more asparagus, baby corn and mincemeat or scale up the whole recipe. Enjoy and don’t forget to let us know what you think in the comments section below!

Travis and his super long pasta
Travis (my Taekwondo instructor) with a super long piece of courgette pasta – his review of the food “That was lovely – thanks!’

It’s our launch!

Hello!

Firstly I’d like to say thank you for taking the time to have a look around! As you can see from the above tabs, we have 4 main focusses on this blog; beauty, fitness, food and thoughts.

The two main contributors to this blog are myself (Tilly) and Jo, we hope to update you daily with our latest strides towards a happier, healthier lifestyle!

We believe we are part of one of the most interesting, inclusive generations to date, a generation who uses the wide world of Big Data and science to work towards a healthier lifestyle, whilst ensuring that everyone knows that they are important and individuality is celebrated. (We’ll discuss this more later under ‘Thoughts’).

We also really really really love food! Experimenting in the kitchen can turn out amazingly well (or sometimes not so well) and we will share our favourite recipes with you here.

This is a double launch with my new venture with Younique. The Clean and Green Girls business sells ethical, high quality, affordable beauty products. You can buy from my current party or set up a party yourself to earn free make up products!

Always feel free to comment on any of our posts and join in the discussion.

It’s great to be here – thanks for joining us!

Tilly

Josh, Jo and Tilly
Jo (centre) and Tilly (bottom) with our friend Josh (left)