Stuck in a breakfast rut?

Everyday I find myself having the same breakfast. Last year a friend and I went on a mission to find the most substantial morning meal and after it’s discovery I can’t seem to eat anything else with out it sounding like there is an angry man inside my stomach trying to get out after an hour….This magical breakfast is traditional porridge oats. The beauty of this is that they’re not only filling, but quick to make and you can have so many different varieties of topping/favouring. I’ve had so many different styles, honey, jam, fruit – fresh or dried. At the moment my favourite combo is a chopped up banana, mixed berries, cinnamon and sometimes flaxseed sprinkled on top. It’s delicious and healthy. 

But I’m getting quite bored of this and the other morning tried out a new breakfast recipe that I found here.

The Breakfast Burrito

On the 3rd January this year, I was in Sydney airport, feeling pretty tired hungover and sad after leaving one of my best friends. We had had the most amazing few days and an incredible new years, plus I had just been sick on the tube to the airport. So I was feeling pretty fragile. 

Hungover hunger took over and my eyes locked onto the Burrito stall…10 minutes later I was sitting in the sun eating the most incredible beany/guacamole filled roll, beautiful

So anyway when I saw this recipe I knew it would satisfy a raging hunger and be really tasty.

You need:

– A wrap (preferably wholemeal and quite large)

– 2 eggs, scrambled. (Original recipe said only egg whites to make it healthier, but this is optional)

– Beans, (I used kidney, to make it more Mexican go for black beans or pinto)

– Mushrooms

– Mild tomato salsa

– Cheese (optional)

It’s really quick. Simply prepare all the above, spoon into a wrap, and microwave for about a minute.

Tell me what you think!

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A very ‘Yume’ lunch trip

Today the girls and I went to a new Sushi cafe/restaurant in Bristol called Yume (pronounced you-may). We’re doing quite well with our ‘go to new places in Bristol before we leave’ resolution and doing even better and finding any excuse not to work.

Anyway the place was amazing, so cute and nicely decorated. It was pretty busy so probably should have booked but the Sushi was worth the wait. I had Salmon Sushimi and Fish Maki with a Green Tea and some Miso soup. Basically I ordered everything. After a small mishap of getting Wasabi up my nose (v.painful) the rest of the meal was delicious.  Definitely worth a visit.

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First two photos courtesy of http://bristolculture.wordpress.com/tag/yume-bristol/

http://www.yumekitchen.co.uk

Sugar-Free Banana and Cranberry Flapjacks

The other day I was in Boston Tea Party, one of my favourite cafes in Bristol, eating a Sugar-Free banana and Date Flapjack. I chose it over the delicious looking Brownies/Blondies/carrot cake array because I’ve been eating a lot of sugar recently and wanted to steer clear for a while. Anyway, the flapjack was delicious and didn’t taste bland at all, so I was inspired to try it myself. Googled the recipe and a couple came up but the basic gist was so easy! You need very little ingredients and the beauty is many of them I had anyway. I switched dates for cranberries and added some optional cinnamon but this easy recipe turned out to be a hit with my house-mates – so here it is!

Ingredients

  • 2-3 bananas
  • A packet of dried cranberries
  • 80ml vegetable/sun-flower oil
  • 2 cups of oats
  • Vanilla essence
  • Cinnamon

Pre-heat the over to 175c and grease up a tin – this mixture doesn’t make that many flapjacks so make it a small-ish one. Next, slice and mash the bananas then literally add everything else and stir in well. Leave the mixture to sit for 5 minutes to allow the oats to soak up the all the oils, then spoon into the baking tray and cook for around 25 minutes. So easy! The vanilla essence and cinnamon is optional, but as there is no sugar or maple syrup involved I find them pretty essential for adding flavour. Although this defeats the point of it being sugar-free, I also thought they might taste nice with a small spoonful of honey added. Another great thing about this recipe is that it’s almost gluten-free. One of my house-mates shouldn’t have eaten this last night but she couldn’t resist  – if you do want to make it gluten free just look out for gluten-free oats. They’re slightly more expensive but worth it if you’re gluten intolerant. 

Final tip – slice while warm! The bananas keep the flapjack moist when cool but always best to cut it while still soft. 

 

Enjoy! 

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The Unintentional Food Blogger…

The other day, a friend and I were scrolling through my iPhone photos and noticed just how much I take photos of my meals…slightly weird habit. This has also revealed to me I eat far to many chickpeas. Life. 

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Unfortunately I can’t take credit for the delicious looking Olive Bread on the left hand side. They were baked by a friend earlier in the week and they were a-mazing. 

Night out at the Bristol Food Cycle

Last night the girls and I headed down to the edgy end of Bristol, Stokes Croft, to attend a Food Cycle. You may have heard of these before, but in a nutshell they are an evening of charity, music and good food. Sounds great. The main point of a Food Cycle however is to reclaim the unused food that supermarkets through away daily (not from the bin but still packaged perfectly fine food which has gone ever so slightly past its self-by date and they can’t use) and to use it to make a cheap and delicious meal – all while supporting local charities. I’m not going to lie, I was slightly worried about the food part, even when I was assured that the food did not come from a bin, and declared I was going veggie for the night just in case – only to be told the whole thing is a vegetarian event…woops.

So after paying the bargain price of £5 for our entry and struggling to find somewhere to sit (it was so busy with over 100 people) we settled down on a table at the back next to some very nice girls and awaited our food. The event was BYOB so we had a Mangers while waiting, but typically we were all getting on the dangerous side of ravenous and our conversation was getting worse. When I’m that hungry my eyes tend to stare at the wall and I can’t really hear anything apart from my own stomach, many will vouch for how annoying it must be to be in a restaurant with me before food has been served….

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Anyway soon after the event was introduced, the first course arrived – Thai Soup with Garlic bread! It was very spicy and absolutely delicious, filled with interesting favours such as lemon-grass and sesame seeds.  I had no idea the food was going to be so wholesome and healthy and it was amazing every time. The next course was a spicy vegetable curry, which came with home-made apricot chutney and Raita. The portions were slightly too small for our liking, but you do have to consider how difficult it must be to cook for 100 people on a budget. The final course was the best- hot banana bread with fruit compote, delish! During the evening we were given talks by local charities asking for our support  – we’ve all signed up to volunteer at the Fairtrade Cafe (hitting one of my new years resolutions on the head). The evening ended with some live bands and a free loaf of bread! Great night and will definitely go again.

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To volunteer at or to see if there is a Food Cycle happening near you click here 

Butternut Squash – the most underrated vegetable?

download (1)Butternut Squash has to be one of my favourite vegetables. I remember my mum saying she used to feed it to me purred as a baby, so perhaps the taste has always stayed with me. For someone who wants to eat healthily on a budget like me, I couldn’t recommend this more. Incredibly versatile the ‘squash can be devoured in a number of ways and although at first they can seem expensive in the supermarket, I normally find that one can be used in at least four meals, therefore very cost effective.! Cook it with the skin on or off, doesn’t make a difference, and mash it, roast it (my favourite) as a side to any dish or fry it in a curry to make a substantial and flavoursome addition. Typically I find that it goes well roasted into a salad, or mashed as a side to a meat dish, but there are so many ways a squash can be used! Here are two of my favourite recipes which include the squash, one in which it is the main focus, and one where it’s an addition, they’re delicious!

1.) Butternut Squash and Aubergine curry

This meal was discovered by me and my flatmate while we were trying to find a substantial curry to both feed a lot of people and to satisfy meat-eaters as this is a vegetarian meal.

Ingredients:

1 Butternut Squash

Chickpeas

1 Aubergine

Stock

White onion and Garlic

Spinach

Mild curry paste (tomato based)

Firstly dice the squash, this can be tiresome so I normally keep the skin on. When it is cut into chunks, fry them in a pan (with oil) until they start to go soft. Next add the onion and garlic, how much garlic is up to you but I would go for 1 clove. After they are all mixed in, add the aubergine, which should also be diced. When the veg is softening, add the curry paste, all of it. Mix the food together until the paste has absorbed the veg and turn down to a slightly lower heat. Prepare the stock and pour it in gradually. You should wait for each pour to become absorbed before pouring in more. Cover the curry and leave for about 30 minutes, checking occasionally that there is no stick. (You might want to leave it on a low heat). Towards the end, add the spinach and chickpeas and mix altogether. Serve with wholegrain rice.

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2. Butternut squash, blue cheese and walnut lunch. 

This tastes absolutely incredible. The infusion of the blue cheese and nuts makes this is substantial and tasty lunch, although you can eat it at any time of the day!

Ingredients:

I Butternut squash

Blue cheese

Walnuts

Garlic

Preheat the oven to 200, cut the squash in half, and dig out the seeds from the core. When the core is empty of seeds and stringy bits, put chopped garlic in there and also spread some around the top. Drizzle with oil and put the entire thing in the oven. Cook for approximately 30 mins, until the entire squash is extremely soft.

While this is cooking, crumble the blue cheese and walnuts into a bowl. Take the soft squash out of the oven and scoop the squash into the bowl of cheese and nuts. Mix well. Next, scoop the mixture into the skin of the original squash, and put back into the oven, for about 10/15 minute, until the cheese has visibly melted and the top has turned golden brown.

Serve with a salad!

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