I love Tzatziki,

Shit didn’t I say this two weeks ago.

MY insistence on eating the same thing. Or a tweak on something I like A LOT is becoming apparent on MLBB. I love to read food blogs, but some days I think HOW. How did you have the time to make 7 individual dishes that week.

I use My Fitness Pal most days and each of those days tends to be a take on the day before. Breakfast might have an egg included one day, the next I might hard boil it and have it with lunch. It’s good to mix it up.

This week I wanted tzatziki chicken for breakfast, but I wanted an egg also. So that’s what I did. Some days I might have pasta/pizza/cake for breakfast. That day I will share it with you. Today I used my tzatziki recipe to make a good bladdy breakfast and I’m going to share it with you. (Relatable AF.)

Tzatziki Chicken Scramble

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

Two Chicken Thighs         

To Serve

Two Eggs (Do I need to tell you – free range.)

Two slices of toast (I use weight watchers because two slices equals one regular slice. I can’t tell you what it will do to your insides though.)

20g of red onion

Birdseye chillies

Crushed Garlic

Hot Sauce

PRE RECIPE NOTE: I recommend making the tzatziki chicken before and keeping in the fridge and then using when you so fancy. IE the pitta’s I made or a breakfast recipe! The recipe above is a guesstimation of how much I make at a time for two but it might be wrong so don’t hate me!

Step One

Pre-heat the oven to 200C and pop in the thighs. Bake for 20 minutes then check by slicing open/slide in a skewer. You could use deli meat instead or pre-cooked chicken but I keep these in the freezer most of the time. Take out the oven, chill and shred.

Step Two

Once again I have included measurements for the Greek yogurt/mayo but I tend to double/triple the recipe and use it all week. But you could just make one serving. Today I’ve used a good 50g of each. 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

So this is where we stray from my chicken pitta recipe. Mix the chicken and the tzatziki and set aside. Chop up the birdseye chilli, and the garlic and gently fry in a pan. Add onion and fry for another couple of minutes. Add  a big dollop of the tzatziki and chicken mix and keep the heat gentle.

 Step Four

Due to being V lazy I just cracked the egg straight into the pan and then stirred with a wooden spoon. If you’re not lazy you could mix in a cup and then add. Stir until the egg cooks into the mess in the sauce pan. Pop in the bread to toast. Whip of the eggs thirty seconds or so before they are done and dollop onto the toast and add hot sauce.

Numbers if you’re bothered

This comes to a perfect 270ish calories. If you’re looking for a hearty recipe you could double it and still be in line for a very healthy day. Or you could just add another egg. This recipe is quite protein heavy so it will definitely keep you full till lunch.

Recommended Reading

I recommend reading – The Big Sur by Jack Kerouach. I’m just getting through it and it’s brilliant. GO read, it’s classic.

 Tzatziki Chicken Scramble

Tzatziki Chicken Scramble

Lots of sandwiches recently. Apologies. I’ve been craving carbs the past few weeks. I’ve been trying to hit 15,000 steps a day during the week and it’s been really easy. But, the extra calorie void has left me peckish. Peckish for sandwiches if I’m honest. Today I’m sharing my recipe for Firecracker chicken.

You could also use this recipe for a Nando’s style meal. Just serve with potato wedges and peas/sweetcorn. Or like me you could shred it and made a stylish sarnie. Up to you.

Firecracker Chicken

Put in your trolley

120ml of Frank’s Red Hot Buffalo sauce (you can buy this in most big supermarkets – we always have a bottle rolling around in the cupboard.)

Splash of Worcestershire sauce

four chicken breasts

2 tablespoons of honey

2 tablespoons cider vinegar (or use balsamic vinegar if that’s what you have at home!)

pinch of salt and pepper

2 garlic cloves, minced

½ teaspoon red pepper flakes

100g of peppers. Red and Green work best.

To serve

Pitta bread

An egg

Step One

Turn on the oven to 200C. Put the chicken, the Worcestershire sauce in a bowl and tumble around. Meanwhile, heat the buffalo sauce, honey, garlic and vinegar in a small pan till just gently boiling. Then simmer until it thickens a little.

Step Two

Pop your chicken breasts on a greaseproof tray and brush all over the sauce you’ve just thickened. Make sure you cover the entire breast. Cook for 15 minutes, then take the chicken out and brush with more of the sauce. Then leave to cook completely. If you’re not going to shred this for sandwiches I suggest grilling for a couple of minutes to make sure it’s properly sticky. (Then serve with sides ie peas, chips etc.

Step Three

Chop the peppers and fry in a small pan. Once the chicken has cooked, shred with a fork and transfer to bowl. Add the peppers. Now you’re ready to construct your sandwich.

I once again toasted the pitta and boiled an egg because that’s what I fancied but you could add tomato/ red onion/spring onion. I had this for lunch all week, so I made a lot but you could easily half it.

Numbers (if you’re bothered.)

For the sandwich this comes in at 350 ish calories which is fabby because it’s really delicious and filling. You could also add extra vegetables. I’ve added sweetcorn and mushroom too before. Depending on how many chips you serve with this, (if making the nandos dinner.) It should still come in way under the 400 cal mark. Perfect.

Recommended Reading

I recommend reading The Devil Wears Prada by Lauren Weisberger. Then go and watch the film with a sharing pack of malteasers. I dare you.

Firecracker Chicken

Firecracker Chicken

 

 

 

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

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