Lentil and Potato Bake

Another great Autumn recipe when you feel like something hearty but less fatting.

Ingredients:

2 tbsp of olive oil

2 onions, chopped

2 cloves of garlic, chopped

1 tbsp of turmeric

2 tsp ground coriander

2 tbsp ground cumin

1 tsp of cayenne pepper

1/4 tsp of ground ginger

3 medium-large carrots chopped

3/4 cup of red lentils 

1 can of chopped tomatoes 

2 and 1/3 cups of veg stock

2 lbs of (1 kilo) of Maris Piper or King Edward potatoes ( if in the US then some more mashing)

1/2 cup of mature cheddar cheese

1/4 cup of butter

1/4 cup of sour cream 

Directions:

Preheat the oven to 200C. Heat the olive oil in a large saucepan, add the onions and gently cook for 10 mins until soften but not coloured. Stir in the garlic, spices and cook for a further minute. 

Add the carrots and red lentils and toss well in the spices and onion. Pour in the chopped tomatoes and stock and mixed together well. Cook, uncovered, over a gentle heat for about 30 minutes until the lentils are cooked and tender, the carrots is very soft and the sauce has thickened. 

Meanwhile, place the potatoes in a large saucepan of water, bring to the boil and cook for 20 mins until the potatoes are soft and can be pierced with a knife. Drain well and return to the pan with the cheese and sour cream. Mash together with a potato masher until creamy. Season

Tip the lentil and carrot mixture into the bottom of a baking dish or shallow round dish, then spoon the potato mash on top, leaving it quite rough with some added cheese so it will leave a nice crispy crust. Bake for 25 mins. 

Serves 8 

Brown Lentil Chilli

Really easy dinner to make and a great healthy substitute to a meaty chilli. 

Ingredients: 

Ok guys so my recipe is

8 Cups of Water or 8 Cups of Organic Veg Broth. I used 4 organic veg broth cubes and 8 cups of water to make my broth.

1 Red Bell Pepper Chopped

1 Medium Yellow Onion Chopped

5 Garlic Cloves Chopped

2 and 1/4 Cups of Organic Brown Lentils

4 Tsp of Organic Chilli Powder

2 Cans of Chopped Tomatoes 

A bit of Chipotle sauce ( This is optional, I used about 2 tsps)

Chopped Cilantro 

Directions:

Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 mins or until the onion and pepper are tender. Stir in chili powder and cook 1 minute stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups of broth. Bring to a boil. reduce heat to a medium-low and simmer, partially covered. 30 minutes or until lentils are almost tender. Add some Chipotle sauce (optional) Uncover and cook 10 minutes longer. Stir in Cilantro and serve.

Enjoy :)

Yummy Black Bean Burgers

Here is a great substitute to your normal everyday beef burgers. They are so tasty and filling, you will want more.

Ingredients:

1- 16 oz. can black beans, rinsed and drained
2 cups cooked Quinoa (1 Cup of uncooked Quinoa makes 2 cups)
5 Cloves of Garlic Crushed
2 Tbsp olive
1 shallot, diced
1/2 red bell pepper, diced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt (for veggies)
1/4 tsp smoked sea salt (for beans)
Cilantro leaves, loosely packed

Optional 1/2-1 cup  panko bread crumbs

Instructions:

Begin by sautéing the bell pepper, cumin, and shallot in 1/2 Tbsp of oil till the veg starts to soften, then add the garlic and sea salt, sauté for a minute or two more, turn off heat and set aside.

Next, in a food processor, add the beans, cooled veggies, paprika, and smoked sea salt. Pulse until just combined.

Then add the quinoa and cilantro, again pulse until combined.

Hand form into palm-sized burger patties.

Let cool for 5 minutes, then coat each side in panko bread crumbs, being sure to push down to adhere the breadcrumbs to the burger.

Pan fry in remaining oil (perhaps a bit more) for 5-7 minutes on each side.

Enjoy like a burger.

Crimini Mushrooms

Decided to make my famous Summer Pasta tonight. Its a light healthy dinner that can be whipped up in about 20 minutes or less. While I was contemplating on what mushrooms to use, I came across Organic Crimini Mushrooms. I'v heard about these mushrooms so I thought I would give them a try. I usually use just white mushrooms which are ok but not the best. White mushrooms to me seem to produce to much water when sauteing and I wanted to see how these would turn out.

After sauteing them with some olive oil, a bit of chopped garlic, salt and pepper they turned out to be the best tasting mushroom in my opinion for pasta or salad. They taste really great.

So here is a bit of info about them. Crimini mushrooms, which are darker than the more common button mushrooms, are especially packed with nutrients. Some research has even suggested that eating niacin-rich foods like crimini mushrooms can help prevent Alzheimer's Disease. Some of the most popular ways to cook crimini mushrooms is to saute, grill or roast them.

 Mushrooms are a delicious way to add vitamins and anti-oxidants to your diet. 

Roasted Asparagus

Easy Roasted Asparagus

Asparagus spears (thick spears are best for roasting) 

1-2 Tbsp olive oil

2 cloves garlic, minced
Salt
Freshly black pepper
Lemon juice

Optional: plum tomatoes.

Directions:

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Refried Beans

Here is my recipe for homemade refried beans. These taste a lot better than store bought plus you know what you are getting/eating. I love to eat refried beans especially now I'm trying to stay vegan. Refried beans for soft taco's or just some dip for some nacho chips is always good to have around. So here is the recipe

Ingredients:

1 Can of Pinto Beans Drained and Rinsed
1 Can of Borlotti Beans Drained and Rinsed
2 Cloves of Garlic, Minced
1 Small Onion, Chopped
2 Tsp of Cumin
1 Tsp of Smoked Paprika
1//2 Tsp of Salt
Pepper.
Some Organic Sunflower oil (or oil of your choice)

You can use more of less of the Cumin or Paprika if you choose..The measurements that I put is just the way I like it.

Directions:

Chop the onion and garlic, put some oil in pan and bring it to warm then add onion and garlic and saute for about 3 mins on medium heat. Then add the beans, cumin, paprika, salt and pepper and saute for a further 5-8 mins. Once done add to a food processor and blend till smooth (add about a tbsp of oil or butter to make it more creamy).

Enjoy.

Pay Attention To What Your Kids Are Eating!

As parents it's out duty and our responsibility to know what our kids are eating. Their health is our responsibility. If they have a failing diet it's because we are not taking control. If our kids are sick all the time or are constantly in the hospital then parent's it's time to change what your kids are eating. Kids should have the healthiest immune systems and be healthy themselves because they are still young and fresh and their bodies should not be polluted with toxins and junk at such early ages. If we start feeding our kids with food loaded with hormones, toxins and chemicals then its no wonder they have issues and are constantly sick, for example colds, runny noses, blocked ears, constant skin irritations etc. These are pretty much all contributed from a poor diet. Something to think about. 

This picture not only applies to US schools but can be applied to the UK schooling system as well as households no matter what country. 

24hr Detox Drink

This drink can be used in a 24 hour super detox along with drinking hot water with lemon and mineral water and nothing else. This will give the system a break from any heavy digestion and flush the system. It's great for cleaning the liver and kidneys, building blood and flushing the systems of impurities. It's also great for pre  and post workout.

Loaded with Vitamins A, B and C, potassium, boron, coratenes, folic acid, manganese, calcium and iron.

Whats in it: 
1 inch piece of raw beetroot
1/2 apple (Royal Gala is what I used)
1 inch pineapple slice
1 inch slice of lemon with rind, if unwaxed
3/4 liter of mineral water or filtered

Directions:
Juice the beetroot, pineapple, apple and lemon. Mix with water in a 1 liter bottle. Shake well and drink. Enjoy

Chicken Enchiladas with Tomato and Green Chilli Sauce

Chicken Enchiladas that you and your family will love. This one is pretty close to authentic as I can get it.

Ingredients: 
8 tortillas
1 cup of shredded cheese
4 chicken breast cooked and shredded
1 cup of sour cream

Sauce:
1 green chilli
1 tbsp of sunflower oil
1 onion finely, chopped
1 garlic clove, crushed
1 400g/14oz can chopped tomato
2 tbsp of tomato puree (paste)
salt and pepper

Directions:

To make the sauce, cut the chilli in half length ways and remove the core and seeds. Chop the chilli very finely.

Heat the oil in a frying pan and fry the onion and garlic for about 3-4 minutes until soften. Stir in the tomatoes, tomato puree and chilli(es). Simmer, uncovered, for about 12 minutes, stirring frequently.

Pour the sauce into a food processor and blend until smooth. Return to heat and simmer for another 12 mins uncovered. Season to taste.

Preheat oven to 180C/350F/Gas 4. Butter a ovenproof dish or baking tray. Take one tortilla and sprinkle with cheese, add chicken, 1 tbsp of sauce and 1 tbsp of sour cream, roll and set aside. Make the rest, pour the remaining sauce over and sprinkle with the remaining cheese. Bake for 25-30 minutes until the top is golden. Serve with remaining sour cream either poured over or on the side in a dish.

Guacamole

Here is a pretty easy and yummy guacamole recipe for you. You will enjoy it and so will your friends. It also makes a great spread for sandwiches.

Ingredients: 
4 medium tomatoes
4 avocados
juice of 1 lime
1/2 small onion
2 garlic cloves
small bunch of coriander (cilantro)
1 red (fresno) chilli, do more if you wish
Salt

Directions:
Cut a cross in the base of each tomato. Place the tomatoes in a bowl and pour over boiling water to cover. Leave the tomatoes in the water for about 3 minutes. Drain, then instantly pour cold water over them. Drain. The skins will have begun to peel back on their own. Remove the skins, cut the tomatoes in half, remove the seeds using a teaspoon, then chop roughly and put aside. 

Cut the avocados in half then remove the stones. Scoop out the flesh and place it in a food processor. Process till smooth. You might have to do this for awhile till its smooth and scrape down the sides to get it all processed. Then scrape into a bowl and add the lime juice.

Chop the onion finely and crush the garlic. Add both to the avocado and mix well.

Remove the stalks from the chilli(es) slit them and scrape out the seeds. Chop the chillies finely and add them to the mixture with the chopped tomatoes and mix. Check that its good, add some salt for flavor. Cover and chill for about 1 hour.

Hint: Bought guacamole usually has mayo, which helps to preserve the avocado. This doesn't so will last about 2-3 days. 

Mango Salsa

Pretty easy Mango Salsa to make for a topping on fish or chicken or perhaps just for a snack.

Ingredients:

2 fresh red (fresno) chillies
2 ripe mangoes
1/2 white onion
bunch of coriander (cilantro)
Juice of 1 lime

Directions:Dry fry the chillies in a frying pan till the skin is scorched. Once scorched place the chillies in a zip lock bag and seal for about 20 mins. Meanwhile cut off a thick slice the mango close to the flat side of the stone. Then turn it around and do the same on the other side. Slice the flesh on each think slice with criss-cross lines at about 1/2 inch intervals, do not cut through the skin. Repeat with the second mango. 

Fold the the mango halves inside out so the mango flesh stands out. Slice each piece off the skin and into a bowl. Cut the pieces to the size desired.

Remove the chillies from the bag and carefully peel off the skin. Cut off the stalk, slice in half and de-seed.

Chop the onion and the coriander finely and add them to the diced mango. Chop the chillies finely and add it the mixture. Add the lime juice and mix. Cover and chill for about 1 hour.

Enjoy :)

Brown Sugar Salsa

Here is a new salsa I came up with tonight. Tried and few things different this time. Try it and see what you think.

Ingredients: 

6 Tomatoes 
1 White Onion
3 Garlic Cloves, Minced
1 Lime, Juiced
Handful of Cilantro, finely chopped (Coriander)
2 Tbsp of Tomato Paste
2 Tbsp of Olive Oil
1/2 Tsp of Salt
1 Tsp of Brown Sugar
1/4 Tsp of Cumin
1 Green Chili, Sliced or chopped (de-seeded if needed)

Directions:

Chop the veg and put into a food processor add the rest of ingredients and blend to desired texture. Then put into a pan, bring to a boil and simmer for about 10 mins, let cool, serve.

Hot Grape Nuts with Cinnamon and Sugar

For breakfast this morning I decided to make a childhood favorite of mine for my son. We used to have hot grape nuts quite a bit when I was kid living in New Hampshire. It was the best thing on those cold winter mornings when I was being awoken at 5 am. My mother would always have breakfast ready for us.

This morning was one of those mornings in my house with my old children. I woke up at 6:30 am and woke my son up with the smell of some hot grape nuts with a bit of twist to them. This was something my mother never did. I decided to add a bit of sugar and cinnamon to it. Not much but just enough to add to the flavor and the smell.

Ingredients:

1 Cup of Grape Nuts
1 Tbsp of Butter
1 Cup of Milk (maybe a little more or less)
1/4 tsp of Cinnamon
1/2 tsp of Sugar

Directions:

Mix all ingredients in a saucepan, bring to a boil then simmer and continue to stir till creamy or how you want them. Kids will enjoy it and its high in fiber as well. Very filling till lunch. Great for after runs or workouts as well.

Serves 2

Chicken and Brown Rice Chow Mein

A simple, quick and filling dinner to make is this Chicken and Brown Rice Chow Mein. A lot of protein and would be great for after workouts, running etc. Great for leftovers as well.

 Ingredients:

2-3 Chicken Breast
1 Red Onion
2 Tbsp of Tamari Sauce
1 Tbsp of Sunflower Oil
pinch of salt and pepper
2 Cups of Brown Rice
2 pkts of Chow Mein Sauce

Directions:

Put 2 cups of brown rice in a pot, cover with water, bring to a boil then cover and simmer for 20 mins. When there is about 10 mins left on the rices,

slice or dice the chicken, slice the red onion, put 1 tbsp of sunflower oil in a wok or deep frying pan on medium-high heat. Place the red onion in the pan and saute for a min or so, then place the chicken in and mix. Add the Tamari, pepper and salt and stir. Turn the heat down to medium-low. Once the rice is done you can add this to the pan if you choose. Add the chow mein sauce and stir all together. Enjoy.

Serves 6

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas is a great dinner to make. Everyone I think these days loves Mexican food with a bit of an American twist to it. Real Mexican food is just amazing and I should probably start making some authentic Mexican food one day but for now this will do. This recipe can be very filling and you don't even have to use chicken. The black beans and brown rice are a great source of protein and really filling. So here is the recipe everyone has been waiting for.

Ingredients: What I used

3-4 Organic Chicken Breast
Organic Brown Rice
Black Beans (Drained and Rinsed),Optional
Jalapenos
1/2 teaspoon of Cumin
1/2 teaspoon of Paprika
8 Soft Tortillas
2 Cans of Organic Cream of Chicken Soup (you can make your own but let's be honest this is supposed to be a quick recipe, it doesn't have to be though.

Toppings:

Homemade Salsa*
Sour Cream
Mature Cheddar Cheese

Directions: For Crock Pot if you choose.

Place chicken in Crock Pot and completely cover with water and cook on high for 4 hours. When done take the chicken out and shred. If you don't want to use a crock pot, don't have one or don't have time, you can bake chicken in the oven for about 20 mins on 350F or just slice and diced and cook it in a frying pan.

To make the rice place about 1 cup of rice in a pot, cover with about 1 inch of water, bring to a boil, stir once and then cover and simmer for 20 mins.

When both the chicken and rice are cooked put 1 and 1/2 cans of cream of chicken soup (saving half a can) in with the chicken as well as the cumin, paprika, some chopped jalapenos, black beans and brown rice and mix on a medium temp. Turn on the oven and heat to 180C (350F)

Place mix in each tortilla and then roll up the tortilla and place in baking tray. With the 1/2 of can of cream of chicken still left pour a bit over each tortilla then shred cheese on top of each tortilla with some more chopped jalapenos if you wish. Place in oven for 20 mins. Once done, serve with salsa and topped with sour cream. Enjoy

*Salsa Recipe - http://owenshealthouse.blogspot.co.uk/2012/05/delicious-simple-salsa.html

Flavored Water with Chia Seeds

Here is a simple and great way to have healthy flavored water with chia seeds. Chia seeds are great in and on just about anything.

Ingredients:

Water
Squeezed Lemon
Sugar
2 Tsp or more of Chia Seeds

English Muffin Pizza's

This is a simple snack for the kids, kids and their friends, friends or yourself. Can also be great for a quick lunch if your on the go. Simple to make and great tasting.

English Muffin Pizzas

Ingredients:

English Muffin
Tomato Paste
Basil
Oregano
Red Onion
Slice Tomato
Pepperoni
Fresh Mozzarella

Just have fun with the toppings. Easy. Enjoy.