I love Tzatziki.

With eggs, with vegetables for dipping, slopped onto soup. I find it’s a great way of creating flavour contrasts. I wanted to make a Tzatziki chicken recipe that was healthy(ish,) and could be eaten for breakfast/brunch. Or just as easily stacked in lunch boxes for a satisfying afternoon meal. This is what I came up with.

Tzatziki Chicken Pittas

Put in your trolley

50g Greek yogurt

50g Mayo

cucumber, grated (about 2 inches long)

lemon wedge (ready to be squeezed.)

3 sprigs fresh dill, chopped

garlic powder (if you have any hanging about.)

salt and black pepper, freshly cracked

To Serve

Pitta Bread (I chose a seeded one from Sainsburys and they are delicious.)

An egg

Hot Sauce (Franks is good.)

2 Chicken Thighs, sliced and warmed (seasoned with salt and pepper.)

Step One

Pre-heat the oven to 200C and pop in the thighs. Bake for 20 minutes then check if cooked. Slice open one of the thighs, or poke with a cooking skewer. Take the chicken out of the oven, chill and shred. You could use deli meat instead or pre-cooked chicken but I had these hanging around.

Step Two

I haven’t added the exactly measurements for the Greek yogurt/mayo because you could make a massive bowl of this and store it in the fridge all week. Or you could just make one serving. But this is basically a good 50 g of each. But you do you.

Once you’ve added them together, grate the cucumber into the bowl and squeeze in a lemon wedge. Add the chopped dill and a sprinkling of the garlic powder, salt and pepper. Do this to your personal taste.

Step Three

Fill a saucepan with water and boil the water. Add the egg and cook for the desired time. I think hard-boiled works better here. So 7ish minutes. Once the egg has cooked, drain the saucepan and refill with cold water. Peel and slice.

Step Four

Toast the pitta bread, mix the chicken and the tzatziki and stuff. Pop the egg on top and then drizzle with hot sauce. Oh my – delicious.

Numbers if you’re bothered

You could add lots of extras to this. Advocado, onion and tomato if you wish. I kept it the recipe here and it came to 350ish calories. Add some hula hoops, a tangerine or two and it’s the perfect lunchtime option.

Recommended Reading

I recommend reading Charlie Breaker book number one. It’s a hard, smashing, book with a gritty main character and a great sense of storytelling. You can read my review here.

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Time for another breakfast recipe – because you know I love them. Today I’m making Eggy Breakfast Crumpets (with bacon.)

I’ve been using the Campbells breakfast meat box regularly for the last few weeks, and wanted to use it again! This recipe came from seeing an instagram from (@whatgeorgiaeats) and I thought I would give it a go. The first time I didn’t soak the crumpets for long enough so there was a lot of egg to pour over the top but I’m learning. (So, keep that in mind.) Enjoy.

 

Put in your trolley

(Serves 1 but double/triple depending on hangreyness) 

A sprinkling black pepper

1 fresh red chilli chopped 

2 rashers of bacon. (I used Campbells from their breakfast box.) 

1 round crumpet

2 large eggs (free range obvs.) 

Step One

Crack the egg into a bowl, give a whisk with a fork and season well. Chop up the chilli and add to the mix. Heat up a large non-stick frying pan over a medium heat.

Step Two

Chop up the bacon rashers and pop into the pan. Let them crisp a little on both sides. (Crispy bacon for the win.) Meanwhile soak the crumpets in the eggy mix. Turn them over a couple of times so that they soak up allllll the eggy goodness. (Push them down too so you get it all in.)

Step Three

Move the bacon to the side of the pan, but move the bacon juice around the pan. Pop in the crumpets and fry until till golden on one side and then tip over to fry on the other side. Garnish with the bacon and whatever else you fancy. Maple syrup? Honey? Herbs? Feta? All will work. 12

Numbers if you’re bothered

This comes to under 300 cals even with the bacon which is brilliant. You could also add extra vegetables like peas/mushrooms/grilled tomatoes if you wanted to attempt the 10 portions a day I think they suggest.

Recommended Reading

I recommend reading Man or Mango by Lucy Ellwood. Brilliant, mixed up book, worth a flick through over this scrummy breakfast.

Recently I’ve thought about ordering meat online from a local butcher. It’s something I’ve wanted to do but it tends to be too pricey. With T being a vegetarian, I have to make sure I can store/use it. Recently I saw an offer on Campbells Prime Meat Breakfast box with Woucher. I decided to give it a go.

Although I ordered off the Wowcher website I did have a nosy of the Campbells website. It’s super easy to use. The types of meat are listed across the top with relevant products underneath. Plus they also sell cheese/pate/marinades and sauces too.

I did also spot that delivery is free over £50 and any UK Main orders placed before 12 noon M-Th is delivered by 6pm the next day! (Excluding fresh fish.)

Bacon from Campbells Breakfast Meat Box

Delivery

Cause I ordered from Wowcher the delivery was slightly different. I clicked order on Friday morning and it arrived Saturday 9am (which was spot on.)

It was packed brilliantly. Popped in a polystyrene box with a freezer pack inside (which I’ve kept.) The packs of sausages were huge, and looked delicious. I hadn’t tried Lorne Sausage before or cooked with haggis so was pretty excited/nervous.

What arrived

The Breakfast Meat Box Includes:

  • Campbells Black Pudding – 1 x 454g
  • Campbells Haggis – 1 x 454g
  • Lorne Sausage Sliced – 1 x 454g – approx 7 sausages
  • Cumberland Ring Sausage – 1 x 227g
  • Pork, Haggis & Herb Sausage – 1 x 454g – approx 6 sausages
  • Pork Sausages – 1 x 454g – approx 8 sausages
  • Unsmoked Back Bacon Sliced – 1 x 454g – approx 12 rashers

Campbells have included a variety of breakfast essentials within this pack so that you can enjoy your morning with these delicious products. PERFECT.

What did I think?

Everything I’ve tried has been incredible. The haggis and pork sausages had even T salivating. They smelt/tasted incredible and were very herby. The bacon was delicious and juicy. I’ve demolished half the pack from breakfasts alone. I even used the haggis for a ragu style dinner with mash (photo below.) Plus the packs were huge. The Lorne sausages have lasted me forever and have made this pack very purse friendly. I can’t wait to order another to be honest. I haven’t used all the meats for breakfast alone and although it’s marketed as a Breakfast Box it’s really versatile. Oh, and I made this incredible cheats courgetti carbonara. Recipe coming soon!

Recipe

I’m going to share a hella load of recipes that I’ve made with the box but I wanted to share a short one today.

Put in your trolley

100g plain flour

1 large egg

300ml Soy milk

Low Cal cooking spray 

100g of Campbells Bacon 

1 birdseye chillis

20g low fat cream cheese 

6(ish)g Encona West Indian Original Hot Pepper Sauce

Step One

Sift the flour and add the salt. Put in a nutri-bullet/blender and add the egg and milk. Heat the low cal spray in a frying pan, pour the batter into the pan until it thinly coats the base. Cook over a medium heat for 30 seconds to a minute. Then flip! Create more.

Step Two

Whilst managing cooking and flipping the pancake take the bacon and fry gently over a medium heat. Once just cooked at the cream cheese and hot sauce. Coat and gently cook together. Chop up the chili’s and throw in. Cook for a minute.

Step Three

Once cooked – fill the pancakes with the mixture and devour. Serve with something green. I didn’t because I was a little quick to eat the pancakes. (See picture below.)

Would I recommend Campbells?

Yes, yes, yes. I already have my eyes on another of their boxes. Maybe the lean meat? Maybe the slow cooker box? The quality was brilliant, the price was perfect and the delivery was spot on. But, most importantly the taste was on point. Brilliant quality and enough of a quantity I can’t recommend this box enough.

Pancakes and Bacon from Campbells Breakfast Meat Box

 

 

Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!

Put In Your Trolley

Serves 4

250g basmati rice

400g special mixed frozen vegetables (cauliflower/carrot.) 

One Onion 

A generous sprinkling of of raisins

1 vegetable stock cube

2 tbsp korma curry paste (or any you have lingering in the cupboard.)

a generous handful of roasted salted cashew nuts

1 egg (Free Range OBVS.)

Low Cal Cooking Spray

Vibrant Vegetable Biriyani Brunch

Step One

Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.

Step Two

Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.

Step Three

Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.

Step Four

Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.

Numbers if you’re bothered

This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.

Recommended Reading

I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.

Vibrant Vegetable Biriyani Brunch

Vibrant Vegetable Biriyani Brunch

Welcome to another week commencing.

This week has been a good one. Before Christmas I felt ready and raring to go. January it just disappeared. That get up and go fell between my fingers. I blamed the weather and the dark mornings and nights but it was a combo. Work has been a little tough recently and my weight plateaued. But recently I’ve felt the fog clearing. I even managed to go to the gym three days in a row this week. Hasn’t happened in months. But here’s a look at my week commencing Mar 20. (Plus there is a cheeky cover reveal at the bottom so keep reading!)

Dressing for my size.

If you’ve followed me on Twitter/Instagram you might have picked up that I recently lost quite a bit of weight. Almost 28 lbs. When you’ve spent the last 12 months attempting to hide your body in over-sized jumpers, sweatshirts and leggings it takes a while to re-group. As I lost weight, and my body slimmed my wardrobe didn’t. This Monday I pulled open several drawers and snatched out three dresses I had once loved. They all fitted. Two better than they had when they were bought. It’s been a week of re-discovery, and happiness. Every time I look in the mirror I feel just so much bladdy better. Before anyone tells me, your size shouldn’t re-define you. I KNOW. But, the Lizzy I saw for 12 months didn’t define me. The Lizzy I see staring back is the one I want to define.

Nice to have you back babe.

Week Commencing Mar 20: My Trainers

Yorkshire Provender Cauliflower Cheese Soup

This stuff is honestly LIT. I saw it on offer in Waitrose when I was VV hungover. I wanted a soup that felt like a hug and this just hit the spot. Creamy, not too high in calories and with the addition of kale it was honestly fantastic and just what I needed. I want to re-create this when I have a spare minute.#

Week Commencing Mar 20: Cauliflower Cheese Soup

Zyliss Hot Mug Cafetiere

T bought me one of these a couple of weeks ago but I hadn’t got round to using it. It is really fab. If you’re the kind of person that likes nice coffee but doesn’t want to spend a fortune a week forking out on Starbucks spend £6. Pick up this gorgeous cafetiere style mug and sip away. FULL post to come soon.

Week Commencing Mar 20: Coffee Mug

Do something that scares you

I bloody hate that phrase. Who really wants to do something that scares them? This week saying that I’ve been completely out of my comfort zone. Filming, photographing and interview ing students it’s been intense. Two days full of multiple shoots it was a lot of fun but mentally exhausting. Sayin’ that, can’t wait to do it again.

Week Commencing Mar 20: My Feet

But keep to you

I was invited out to food a number of times this week and although I don’t want to say I missed out – I didn’t want to mess up all the progress I had made. I want to press the point that I don’t stop myself from having fun because of food. Sometimes you just have to align it with your goals. Been to the gym four times in a row, don’t feel like chomping down on 2,000 cals worth of burgers. Then don’t.

Week Commencing Mar 20: Brekkie Crumpets

A Time to Die (Cover Reveal!)

Jonas Lee has a new cover reveal! (And it is G O R G E O U S.)

Jonas is a fantastic author and I have had the chance to read/review a number of his books and they are wonderful. Full of action, mystery all set in a fantastical setting. Well worth a look. I’ve included a blurb, author bio and links so go check it out. (Please.)

AMAZON

GOODREADS 

Carter Gabel saved his own life, and rescued his city from destruction. But, after the Pirates forced him into hiding, he spent years holed up in Crighton, city of ghosts.  Just as he thinks the world has forgotten him, a knock on the door interrupts his life and as he opens it, his next journey begins. An unexpected foe waits for him at the end to challenge everything he knows and all that his future holds. What must Carter do to survive? And what does he sacrifice to become a legend?

Author Bio:

Writing out of the Black Hills of South Dakota, Jonas likes coming up with new and creative worlds that speak to the plausible while remaining believable. With a fist-full of peanut M&Ms and a cup of coffee, he has written three novels about a snarky, supernatural teen able to time travel and more.

Beyond writing, Jonas has a gift for useless knowledge through watching trivia shows and a love for cinematic adventures. Music fuels his writing and you can see him with at least one earbud in every day.

That’s been my week – how was yours?