One of the most used things in my kitchen is a vegetable sharpener.
I mean you could call it a spiralizer but to me it looks like a pencil sharpener. But, you use it on courgette/carrot/sweet-potato, not crayons.
Recently I bought a meat hamper from Campbell’s. It was stuffed with sausages, black pudding, haggis and bacon. Due to buying it through Wowcher it cost me only £10. I told myself I would revert from my tried and tested bangers n’ mash and make something different. This is my Tomatoey Courgette Spaghetti and Vegetable Medley.
Put in your trolley
Serves 4 hangry people
A couple of spritzs of low Cal cooking spray
400g of Chestnut mushrooms cut into slices
1 tbsp of Paprika
2 Birdseye chilies chopped finely (adjust to your taste.)
Salt and Pepper
600g of courgette
280g of sweetcorn
700g of chopped tomatoes (with basil/garlic/chilli.)
Take the sausages out of their casings and roughly chop. Fry in a small pan with the low Cal cooking spray till browned. Add the mushrooms and cover the pan with a lid to create moisture. Cook for a minute. Add the paprika, chillies, and a sprinkle of salt and cracked black pepper. (Lots of it.) Cook for another minute.
Spiralise the courgettes. Just pop them in the end and then twist until you get pasta like ribbons. If you don’t have a spiralizer, use a potato peeler (works just as well.) Set aside ready for cooking.
Add the sweetcorn to the pan and cook for a minute then tip in the chopped tomatoes and heat until bubbly hot. Then add the courgette spirals and toss in the mixture. Cook for a two minutes. You don’t want them to go too soft but you don’t want them crunchy.
Take off the heat and pile high in gorgeous bowls.
Numbers if you’re bothered!
This works out to around 500 cals a portion (depending on the sausages. But this is the perfect dinner that’s filling but not full of carbohydrates. Using the courgette instead of pasta allows you eat a lot more (which is always good non?)
I recommend reading Angela Carter’s book of dark fairy-tales. I saw a gorgeous copy featured on Katy’s blog and it reminded me it’s been forever since I dived into that rollercoaster of a book! PERFECT MATCH.
I’ve been using the Campbell’s Breakfast Box regularly over the last few weeks. It’s been a really great inspiration for me. During the week of pancake day I made herby haggis sausage pancakes. They were delectable. This week I was really, really craving them. So, guess what I made.
You can use any sausages that you have hanging around but I found that these herby haggis sausages worked perfectly. With the vegetables, you could use whatever you find in your fridge. I used mushrooms and peppers because they were on offer. You could also use vegetarian sausages (T asked me to write that.)
Put in your trolley
100g plain flour
1 large egg
300ml Soy milk
Low Cal cooking spray
300g Campbells Herby Haggis Sausages
400g of courgettes
100g of mushrooms
100g Chopped tomatoes with garlic/chilli/basil
2 birdseye chillis
1tbsp Jerk Seasoning
Take off the sausage casing and roughly chop. Fry in a saucepan with the mushrooms. Once browned/soft add the chopped tomatoes and chilli. Keep on a low heat and although to cook through. Add in a tbsp of jerk seasoning to add extra seasoning. I cooked mine until it was quite thick, but I’ll leave the consistency up to you.
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! I made two and then popped the mixture on top but make as many as you like. Oh, and remember, keep a few for sweet pancakes.
Once cooked – fill the pancakes with the mixture and devour. Sprinkle on feta if you so wish.
Numbers (If you’re bothered.)
These ended up being super healthy. If you still to the above it comes to under 400 cals and will keep you full till the evening. Nothing worse than getting up at 2am to munch on Malteasers. You could also add lots more vegetables; sweetcorn, peppers, peas. Think of this as a great way to use up things in your vegetable draw.
I’m going to suggest The Fire Within by Chris D’Lacey. I love this book so much and I’ve found recently reading books that bring back childhood memories really help to get rid of reading blocks. You can see my review of The Fire Within here.
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.)
Put in your trolley
50g Greek yogurt
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
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
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!
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.
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.
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.
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.
I recommend reading – The Big Sur by Jack Kerouach. I’m just getting through it and it’s brilliant. GO read, it’s classic.
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.
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.
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.
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.
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.
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.