Gluten Free Vegan Lentil Chilli

​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.
Ingredients

450g Red Lentils

1 Onion

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


Method

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.


Nutritional Information

Serves 7

Calories: 293

Protein: 17.9g

Carbohydrates: 32.4g

Of which is sugars: 8.1g

Fibre: 10.9g

Fat: 7.5g

Of which is saturated: 3.8g

Protein Packed Stuffed Breakfast Peppers

I don’t think there’a any meal I put quite as much time into thinking about as breakfast. I know people always say that it’s the most important meal of the day, but honestly I think it’s just my favourite. There’s such a variety of what you could have, hot or cold, sweet or savoury. I think for anyone who saw the picture of my birthday breakfast the other week at one of my favourite restaurants (Annie’s burger shack in Nottingham, they also offer EVERY option on their menu as veggie or vegan, as well as catering for gluten free) you would have seen that my ideal breakfast is a mix of sweet, savoury, hot and cold. Who says you can’t have it all?
Back to reality in terms of what do I want for breakfast this week, I spent a few hours looking on pinterest and flicking through my various cookbooks and I thought that I would have a go at some stuffed peppers. What I found really appealing about this is there’s no need to follow a strict recipe, you can just fill it with what you like and tweak as you go to your personal preference. However, if you do want some inspiration, why not try my protein packed stuffed peppers. Perfect for a quick and easy breakfast, whether it’s before a run or ready to drop in your bag to take to work.

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Ingredients
6 Peppers, chopped in half
6 Eggs
12 Tablespoons of Water
100g Feta Cheese (I like the one that some with sundried tomatoes)
150g Tinned Sweetcorn
155g Lean Smoked Bacon Lardons
2 Shallots, chopped

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Method
1. Preheat the oven to 150°c
2. Take the chopped shallots and bacon lardons and gently fry off in a pan until just cooked and the shallots have softened then leave to one side.
3. Take the  halved peppers and scrape out the insides until you have a nice cup to hold your filling as so. This does take a little while if you’re prepping enough for the week, but be patient!

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4. In a large mix bowl, beat all the eggs together. Add all the water and beat until full incorporated. Add in all the feta (draining any oil beforehand if you buy the feta in oil and sundried tomatoes like I do) and sweetcorn and mix again.
5. Lay all your peppers onto a greased oven tray to prevent the bottoms sticking/burning to the pan, try to balance them so when you pour in the mixture it won’t spill, this may take a bit of fiddling about.
6. Add the shallot and lardon mixture to your eggs, if you do it earlier the heat may start to cook the eggs slightly, so try to leave it as late as possible.
7. Fill your peppers with the mixtures, ensuring that they don’t spill over and place in the oven.
8. Cook for roughly 20 minutes, depending on the size of the peppers. Keep a check and once the filling starts to look firm take them out and leave them to cool.
9. If you’ve made them a head of time, just give them a couple of minutes in the microwave until warmed through (timings will vary depending on the size of each pepper) then enjoy.

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Nutritional Information
Serves 6 (2 halves per serving)
Calories: 228
Protein: 17.3g
Carbohydrates: 11.7g
Of which is sugars: 8.0g
Fibre: 3.5g
Fat: 11.8g
Of which is saturated: 3.9g

Egg Muffins

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.

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Ingredients

6 eggs

12 tablespoons of water

1 small onion chopped

155g lean diced bacon

1/2 pepper

40g sweetcorn

A pinch of pepper

Method

  1. 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.
  2. 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)20151102_173853
  3. 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.
  4. Pour the egg mixture over the filling, it should come near the top of the tins.20151102_174024
  5. Place in the oven for around 15 minutes or until the muffins appear firm and have risen.
  6. 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!

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Nutritional Information

Per serving = 2 muffins

116 calories

11g protein

3g carbohydrates

1g fibre

1g sugar

6g fat (2g are saturated fats)