As the British Summer that never began has now come to a close, I’ve started swapping my salads for stews and chia puddings for chocolate quinoa (recipe to come). What I love most about this type of weather is that it’s so easy to batch cook for the week ahead which for someone like me is perfect, if I don’t have all my meals planned and usually prepared then I end up all off track and before I know it I’ve eaten a whole bag of granola bars in one sitting. But when I get planning, boy, do I plan.
So, all ready to get the saucepans out, I’ve also been experimenting with some more vegan dishes and there are just so many recipes out there to try that suit this brief! I was getting some inspiration on pinterest and stumbled upon this little beauty from littlebroken.com that has made the last couple of days at work when it’s wet and windy.
450g Red Lentils
1 Red Pepper
2 Tins of Tomatoes
950ml Vegetable Stock (gluten free if necessary)
4 cloves Garlic
4 tsp Chilli (mild or hot depending on your preference)
1 tbsp mixed herbs
2 tbsp Preferred Oil (I went with coconut)
Handful fresh Parsley
1. Finely chop the onion and add to a saucepan pan with the melted oil on medium heat, once they start to brown add in the crushed garlic cloves and chopped red pepper and cook for another of minutes.
2. Add in the chilli powder and herbs then stir in, incorporate the lentils and once all coated add the tomatoes and stock.
3. Bring to the boil, then reduce to a simmer and cook for around 50 minutes or until the lentils are soft.
4. Take half the mixture and pulse in a food processor until smooth then add back into the original mixture.
5. Top off with a bit of chopped parsley and serve.
Of which is sugars: 8.1g
Of which is saturated: 3.8g
After having porridge nearly every morning for breakfast at work for a couple of months, I’ve decided I need a change. I still love porridge, especially how quick and versatile it is, but I’ve been thinking I could do with having something a bit different and maybe with a bit more protein in it to help set up my day. Flicking through a cookbook I was given nearly a year ago for some inspiration, I came across a recipe for a sausage and potato omelette that I thought would be a good one to try. It’s similar to the frittata I made not that long ago so I knew I was on the right tracks.
It doesn’t take too long to make and is super easy to batch bake on a Sunday ready for the week ahead. Just make sure you have a good frying pan with a heat resistant handle so it can be placed under the grill.
1 Pack of Sausages (I went for gluten free turkey sausages)
10 Cherry Tomatoes (which I forgot about to include in the picture)
1 Tbsp Mixed Herbs
12 Tbsp Water
1 Tbsp Oil
Pinch of Black Pepper
- Peel the potatoes and chop into rough big cubes and boil until soft. Drain and leave to cool at one side.
- Grill the sausages until cooked through and set to one side to cool.
- Add the 6 eggs and the water together in a large bowl and whisk together until thoroughly mixed.
- Once the potatoes and sausages have cooled cut into smaller bite size pieces.
- Heat a frying pan with half the oil, once hot add the potatoes and cook until they are starting to go crispy then add the onions and continue to cook until browned without burning.
- Remove the potatoes and onion and add the remaining oil to the pan, ensure all sides are coated then add the potatoes, onions, sausages and tomatoes and stir so there’s an even mix of ingredients across the pan.
- Pre heat the grill onto a high heat.
- Add the egg and water mixture to the pan and leave to cook on the hob for 3-5 minutes until the bottom of the omelette is good.
- Remove from the hob and place under the grill to cook for roughly 10 minutes until the top of the omelette
Of which is sugars: 4.3g
Of which is saturated:3.2g
Since I first stumbled upon a version of these on pinterest, egg muffins have become a part of my daily diet.
What I love about them is that when I’m in a rush for breakfast or just craving something post-gym these are so quick to grab and very satisfying.
They can be easily customised to suit your personal preference but mine don’t really change week in, week out.
What can I say I’m a creature of habit.
12 tablespoons of water
1 small onion chopped
155g lean diced bacon
A pinch of pepper
- Preheat the oven to 180°c. Fry the onion and diced bacon on a low heat. Once the bacon is cooked all the way through take it of the heat. I will normally transfer it into a plastic tub with some kitchen roll underneath to help absorb any additional oil/grease, but that’s just my own personal preference.
- In 12 muffin tins divide up the vegetables and bacon (I’ve tried a few different methods with this and have found that silicon muffin cups make the neatest muffins afterwards)
- Crack the eggs into a container and whisk together. Once all mixed add the water, this just adds some more bulk and helps the muffins set. Add a pinch of pepper and mix together.
- Pour the egg mixture over the filling, it should come near the top of the tins.
- Place in the oven for around 15 minutes or until the muffins appear firm and have risen.
- I normally find that if you take them out of the oven and tins straight onto a wire rack you get weird dints in the bottom of them. I leave them in the tins for about 10 minutes to cool, they should shrink in size slightly making them easier to remove and looking nice and neat. You can eat whilst they’re still warm. I store them away for snacks during the week and just give them a quick 30 seconds to 1 minute in the microwave to reheat then enjoy!
Per serving = 2 muffins
6g fat (2g are saturated fats)