Chinese Twist Marinade

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Do you ever want meal with a bit more of a kick? As fabulous as Clean Eating is, it’s easy to become lax with flavours and then fall into a routine of boring meals. When my meals aren’t fun and flavoursome, temptations arise, I fall off the wagon and fall asleep spooning an empty tub of Ben & Jerry’s.

This marinade is great for adding a punch of flavour. With a soy sauce base, it has a wonderful rich foundation but the lemon juice and spices cut through and lifts the taste. A few spoonfuls of honey makes fish have a sticky, sweet top – its the best!

Ingredients

1/4 cup of dark soy sauce

Juice from 1/2 lemon

2 cloves of garlic

1/2 red chilli

1/2 inch of ginger

A few sprigs of coriander

1 tablespoon of honey

Method

Finely chop the garlic, ginger and chilli – crush it if you can

Add all of the ingredients into a small bowl and whisk with a fork until everything is mixed

If your using the marinade on fish or meat, cover and let it sit in the sauce for about an hour so all of the flavours can absorb

Grill or oven cook until the top had browned and everything is cooked through

Smoked Salmon and Special Scrambled Eggs

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More forays into fish; Smoked Salmon with Special Scrambled eggs.

The best thing about working a 9-5 is the weekends. Its a time to wallow in your bed sheets, take two hour baths, binge on Netflix and – most importantly- good food, especially breakfast. After a lie in I always want a big breakfast – or brunch. I tend to migrate toward a sweet breakfast; French Toast, Pancakes or Bran Bread, but this is a wonderful savoury treat.

To make my eggs a little extra special I used a touch of coconut oil. Before I would have laden my eggs in an inch of butter, but coconut oil is fab for replacing butter. Coconut Oil is full of good fats and actually helps you loose weight and clean up your insides. Then with a touch of salt and lashing of pepper, you can have a wonderfully healthy, protein filled, scrumptious breakfast!

Ingrediants

Half a pack of Smoked Salmon

1 slice of gluten free bread

2 eggs

A dash of soy Milk

A pinch of salt

2 Teaspoons of Coconut Oil

Pepper to taste

 

Method

The salmon does not traditionally need preparing but if you want to, heat the salmon under the grill for a few minutes – careful not to overcook!

In a small pan crack the eggs, add the soy milk and a tiny pinch of salt and give it a good whisk.

On a medium-high heat continually whisk the eggs until the begin to cook.

Add the coconut oil and keep whisking until its has melt and coats all of the eggs

Top your toast with the special eggs and salmon, and sprinkle with black pepper

Eat in bed

Happy Sundays!

Hot Cacaolate

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Hot Chocolate is a wonderful winter warmer and sweat treat. This is a healthy version that’s leave your skin glowing, rid your body of free radicals and provide you with the antioxidants that green tea gives you! I used soy milk for a little added plant based goodness but feel free to use cows milk or any other milk replacement – coconut milk works wonderfully too!

Ingredients 

A mug full of milk

2 teaspoons of Cacao powder

2 teaspoons of rice syrup

Method

In a small saucepan heat all of the ingredients and whisk until everything is combined.

Serve warm with some cacao coconut balls or bran bread

Baked Haddock with Garlic & Chilli

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For the past four years I have been vegetarian. Vegetarianism opened by eyes to so many new and different foods and I utterly adored discovering new flavours and recipes. My vegetarianism was no surprise to my friends and family; having never really taken to meat and only ever eating chicken, fish and the occasional bit of mince. However, once I attended uni, I didn’t cook meat, so for a month I was a subconscious vegetarian – if there is such a thing. Then at my nan’s birthday dinner I ordered a chicken burger, purely out of habit, and couldn’t stomach the meat. It was so surreal!

As much as I loved this culinary discovery, over time I started to obsess over food and ingredients. I’d heard horror stories about B12 deficiencies, lack of protein, high fat contents and excess carbs. Everyone seemed to have an opinion on health and the do’s and don’t of healthy eating, and this overloaded my mind! I felt as if I was set up to fail.

Over the past few days I have been researching health and most suggest that the best protein sources, and the easiest way to create a balanced plate, are meals where fish is prolific part of a meal. So….look out for more fishy meals! I am going to try a Pescetarian diet and observe how my body handles this new ingredient. I wont be having fish with EVERY meal but I am going introduce a few recipes which will hopefully tickle your taste-buds.

My first foray into fish is Baked Haddock with Garlic and Chilli. It was really easy to prepare and tasted fabulous; a perfect introduction to my new fishy lifestyle. I used coconut oil as the base to the garlic and chilli marinade. Coconut oil is one of my favourite ingredients – I use it in everything! It’s full of healthy fats that make you as lean as a bean and is just fabulous for your all around health!

Ingredients 

1 fillet of Haddock (or other kind of white fish)

1 medium sized clove of garlic

1/2 a fresh chilli

2 teaspoons of coconut oil

 

Method

Pre-heat the oven at 200 C

In a small dish add the coconut oil, garlic and chilli and nuke in the microwave for 5-10 seconds – This just melts the coconut oil slightly which helps the ingredients mix better

Vigorously stir the garlic and chilli in with the coconut until it’s properly combined

Place the haddock on a large sheet of foil and spread the marinade all across the top of the fish

Fold the edges over and cover the fish so its in a little foil parcel

Bake in the oven for 10-12 minutes

Serve with lots of yummy veggi’s! I had mine with roasted peppers and spinach and rocket salad – so good!!

 

 

Clean Coconut Bounty Bars

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Creamy, coconut, chocolately bliss! Bounty Bars are one of my favourite chocolates – I know, a controversial statement seeing as Bounty’s are usually the last chocolate left in the celebration tin. However, NO ONE can resist these beauties! They’re double dipped in heavenly cacao chocolate and the coconut filling is sweet, tender and absolutely heavenly.

Ingredients

Coconut Filling

1 cup Coconut milk (chilled overnight)

1/4 cup Coconut oil (melted)

2 cups Dessicatd Coconut

3 tablespoons of Rice Syrup

Chocolate

250g of melter Dark Chocolate

or

5 tablespoons of Coconut Oil

2 tablespoons of Cacao Powder

2 tablespoons of Rice Syrup

Method

In a large saucepan melt the coconut milk, coconut oil and rice syrup on a medium heat. Whisk the coconut mixture until everything is combined and the rice syrup is completely mixed in with the coconut milk.

Add the dessicated coconut and stir until the dessicated coconut is completely covered with the coconut milk mixture. It will look a little dry but this is good, you don’t want it soggy because it won’t set properly. Transfer into a lined tray an freeze for about 30 minutes.

Whilst the coconut is setting, start making the chocolate. If you’re using dark chocolate just melt in a microwave or in a glass dish onto of boiling water.

If you want to make your own chocolate, take a smaller saucepan and melt the coconut oil, rice syrup and cacao powder together. Whisk the chocolate for 4/5 minutes to ensure that the rice syrup has combined properly with the coconut oil.

Once the coconut filling has set, take it out of the freezer and slice into rectangles.

Now comes the tricky bit – the double dipping chocolate coating!!!

I found that a large serving spoon and a fork works best. Place the coconut slices on the large spoon and place into the saucepan of melted chocolate. Smother the coconut slice in the chocolate and use the spoon to carefully lift it out again.

Place onto a large sheet of grease-proof paper, and leave to set. Then coat them again!!

Dig in!

Breaking Sugar

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Since I began Clean Eating I have been paying more attention to ingredients and nutritional values on food packets and have noticed that sugar and/or artificial sweeteners crop up in so many day-to-day foods. Sugar is added to heighten flavour and is predominant in so many packaged foods; pasta sauces, fruit cordial, curry sauces, many condiments, cereal bars, yoghurt, instant porridge and a lot cereals all contain enormous amounts of artificial and refined sugars.

Sugar is an addictive substance and I definitely have an level of sugar addiction. I’d have daily sugar cravings and because I felt that I needed sugar at certain times of the day, I saw that as a addiction to sugar. In an attempt to see the effects of sugar on my body I’ve decided to go 28 days sugar free! I’ve stopped putting honey in my porridge, coffee and sweet snacks. However, I’m still eating fresh fruit in my smoothies as it contains the good amount of fibre to balance out the natural sugar content.

Every week I’m going to update this post and tell you about my experience quitting sugar for 28 days. Win or loose, I’m mapping my bodily and mental reaction to the absence of artificial and refined sugar. When I began clean eating I created recipes that are a healthy version of sweet foods. However, I was using them to fuel my sweet tooth. Although my sweet treats are healthy, I only ate them to feed and give in to my sugar craving so by avoiding them I’ll hopefully break my bad sugar habits.

Week 1

Also known as the week from hell. I’m joking…ish.

I did not realise how much my body relied on sugar and how badly my body reacted to the absence of sugar. Firstly I had to control my mental habits. I had to ignore my brain’s nagging for sugar and actively stop myself from not eating when the craving hit. In the following days my bodily reaction began and I stared having withdrawal symptoms; I had the shakes, hot flushes, my skin broke out, I was tired, slow and fatigued. It was shocking!! These symptoms are so extreme, and it’s all down to sugar. To get me through this I started making new habits. Knowing that I’m hungry after work, I have hard boiled eggs in the fridge and plenty of vegetable to have as soon as I get home.

After these first few days of withdrawal, my body started regulating itself again. My cravings have stopped and now it’s just habit that I’m still working on. I started to feel hungry more often and realised that my body was using sugar to keep me going, so made an effort to eat foods with slow releasing energy to keep me satisfied and full.

I feel that the hard part now will be to stay dedicated to breaking sugar and maintain making good habits – If you are persistent you will get it, if you are consistent you will keep it.

Speedy Spinach and Mushroom Stuffed Omlette

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At the moment I do not know whether I’m coming or going. With working full-time and babysitting every other evening it’s really hard to find quick and easy dinners that are healthy and filling. Eggs are amazing for getting a fabulous amount of protein in your body, which is essential for blood healthy and provides building blocks for build muscles and bone. They also have lashings of vitamin B12, which all veggi’s will know that you have take extra care of getting into your body.

Although eggs are amazing, I still need to get some more vitamins and mineral in my dinner. Egg’s are really versatile and you can experiment with any flavours you like. I used mushrooms (because I love them) and spinach (because I’m obsessed with it) and fried it all off in coconut oil, which is incredible for weight loss and heart health.

Ingredients

3 Eggs

1 teaspoon of turmeric

1 tablespoon of coconut oil

5 white mushrooms

2 handfuls of spinach

 

Method

Slice the mushrooms whilst heating half a tablespoon of coconut oil in a small frying pan

Once the coconut oil has melted, add the mushrooms and spinach and fry until the spinach is wilting

Whilst scrambling the 3 eggs with the turmeric, heat the rest of your coconut oil in a separate, large frying pan

Once the pan is hot enough, add the scrambled eggs and fry for 3 or 4 minutes

Then add your spinach and mushrooms, making sure they’re evenly spread across the omelette.

Once the bottom is cooked, flip that omelette like a pancake!

As soon a the omelette is cooked all the way through, flip in half and serve. I had mine with balsamic avocado and black pepper!