It’s nearly Mother’s Day here in the UK and my two guys took me for a lovely brunch this morning – it’s a week early, I know, but I’ll be in clinics all next weekend, so it’s nice to have an early treat! Are you […]
Month: February 2016
The opportunity struck today when I massively over ordered eggs (accidentally!) in this week’s Ocado grocery delivery.
I’ll admit that I’ve never made one before, so I relied on some advice from my husband and random Googling to cobble together this recipe from things in my fridge.
And what an easy and tasty lunch, with lots of leftovers to take to work in the week!
8 medium or large eggs
3 peppers, ideally red and yellow peppers give the dish some nice colour
3 garlic cloves
4 small buffalo mozzarella bocconcinos. (I like this brand)
1 large courgette
Salt and pepper
How to make it:
- Pre-heat the oven to 200c.
- Use olive oil to oil a square of greaseproof paper and fit into a pie dish.
- Finely dice the garlic and sauté in one tablespoon of olive oil on medium-low heat in a non-stick frying pan until soft.
- Chop the peppers and add to the garlic.
- Add salt and pepper to taste, with 2 teaspoons of rosemary.
- Cook for 10 minutes on medium low heat to release the sweetness of the peppers.
- While the peppers and garlic are cooking, crack 8 eggs into a bowl.
- Fold the eggs so that the egg yolks and whites are combined.
- Cut the mozzarella into quarters and add to the egg mixture.
- Chop the ends off the courgette and using a vegetable peeler, peel the courgette into long strips. Add to the garlic and pepper mixture and cook for 2 minutes.
- Take the sautéed vegetables off the heat, add to the egg mixture and stir until all ingredients are combined.
- Pour the mixture onto the oiled greaseproof paper lining the pie dish.
- Put into the warmed oven and bake for 35 minutes or until the frittata is completely set.
- Serve with mixed leaves and enjoy!
I’m a huge fan of Middle Eastern food, especially the seasonings and spices. Dukkah, which is actually more of a spice blend than a spice, is on constant rotation in my kitchen and I’m starting to use za’atar a lot often more too. What is […]
I’ll start this blog post by admitting that I have never really been a fan of juicing. I hate the hype and near-religious devotion to it. I hate the waste – seriously, what do juice bars do with all the leftover pulp? I hate that people were replacing meals with giant bottles of green juice. I’ve seen both of Joe Cross’ films, Fat, Sick and Nearly Dead and its sequel and left both sceptical about how people would go from juicing 100% of the time to eating real food, without any real nutrition education.
After the last few weeks, I like juicing a little more than before. Why, you may be asking?
It all started three weeks ago when my husband reminded me that our Magimix has a juicing attachment. Curiosity struck and the next thing I knew, I was cutting up some vegetables and we had a fun time letting our son feed the chopped veg into the machine and push it down with the plunger. And it was a good result too, for my first try 😄.
Here’s what I put in it:
1 celery stalk
1 fennel stalk
2 small apples
1 medium carrot
1 knob of ginger
After a good tasting session, we decided to lay off the fennel the next time, because it overwhelmed the rest of the flavours.
Then on Wednesday, I was at home with my little guy. He had just finished his post-nap snack and turned to me and said, “Mama, I want to make juice.” I chuckled, gave a little internal hurray for building good nutrition habits, grabbed all of the juice attachments for the Magimix and we set to work.
This time, we mixed it up and put a bit more veg in:
1 golden beetroot
1 celery stalk
2 medium carrots
2 small apples
1 knob ginger
1 knob tumeric
1/2 small cucumber
I ended up with enough for two full glasses and a bottle to put in the fridge for later.
Here are my top tips for juicing:
1. Always drink juice with a meal.
Because the juicing process removes the fibre from the fruit and veg, it gets digested VERY quickly and you get hungry again an hour later. Chewing starts the first part of the digestive process (which happens in the mouth!) and just drinking juice bypasses this, which is not a good thing.
If you drink your juice with a nutritious meal, the protein and fat from the food will slow digestion down and you won’t get hungry again as quickly.
2. Vegetables should form the bulk of the juice.
The fructose in fruit juices can cause insulin spikes, which can lead to energy crashes. Vegetables modulate this process and keep blood sugars steadier.
3. Use the pulp!
Apparently, the pulp can be used in broths, smoothies, muffins and omelettes. I’m going to figure this out, because it feels almost criminal to throw out all of this goodness!
Do you juice? What are your top tips?
Since last August, I’ve been on a massive smoothie kick. It started when I got a bit of food poisoning after eating some dodgy mangosteen that I brought back from Jakarta. I had having omelettes for breakfast most mornings, but just couldn’t stomach them […]