My Recipe List!

Hi all,

This is my final post that I have scheduled while I am away – back tomorrow to let you know how my holidays got on!

(Want to track me? Follow me on Twitter @ChasetheRG)

So today I bring you a few recipes I have spotted over the past few weeks that I am dying to try out! And I think you might love some of them too!

Meatloaf – The Domestic Man

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(Always wanted to try a meatloaf and this one just looks delish! Brilliant for leftovers too!)

Crockpot Curry Chicken – Paleohacks

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(Simple, easy and full of spice! Crockpot dishes are always a winner in my book!)

Maple Chili Pork Chops – PaleOMG

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(You guys know how much I love pork so another chop recipe always goes down a treat)

Kickass Ketchup – The Clothes Make the Girl

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(I didn’t think I missed ketchup, until I saw this recipe and started thinking of a million things I wanted to have with it!)

3 Ingredient Simple Protein Pancakes – PaleOMG

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(Ok, I literally made these this morning and wow! So easy, so tasty, full of goodies to keep you going, ideal for breakfast, lunch, dinner or snacks = win win!)

Cracklin’ Chicken – Nom Nom Paleo

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(Well there had to be a Michelle recipe in there somewhere! Like the taste of crackling? Imagine that on top of your chicken thighs – boom!)

Paleo Chicken and Bacon Mushroom Quiche – Stupid Easy Paleo

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(Sometimes you just need a quiche! This one is crustless and ideal for parties or perfect for making during your cook up for meals during the week)

Lemon Raspberry Chia Pudding – The Healthy Maven

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(A sweet, but not too sweet tasty treat where the only prep required is mix everything together and let it sit in the fridge for 8 hours – yep sounds perfect!)

Cast Iron Skillet Grain and Gluten Free Pizza – The Domestic Man

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(Want pizza but getting a bit tired of the cauliflower crust? Try this one out! Looks fab, have heard it is delicious and honestly cant wait to try it!)

Hope you enjoy the list! Not only do these recipes look fab but they are from great bloggers who I follow too.

Let me know if you make/ have made anything from it!

New Recipe – Sweet Potato Huevos Rancheros (Paleo)

Hi all,

Today I bring you a new recipe! Sweet Potato Huevos Rancheros!

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A bit of background on this one…

David and I were craving Huevos, but we had CrossFit the following morning and knew we needed some sustenance to our dinner in order to have the fuel in our system to get us through it. Our usual Huevos is served in lettuce cups – not exactly a nutritional powerhouse being mostly water, so I put my thinking cap on for an alternative. And low and behold, the following was born! Good carbohydrates, protein, veggies and healthy fats – winner!

Sweet Potato Huevos Rancheros

Ingredients (serves 2)

2 sweet potatoes

250g ground meat

1 red onion – chopped

1 tsp of cumin

Salt and pepper

Salsa

2 avocados

2 eggs

Method

  • Cook the 2 sweet potatoes – either in the microwave (about 10 mins should do it) or roast in the oven.
  • While the sweet pots are cooking, brown the ground meat and onion in a pan, adding the cumin, salt and pepper after 1 minute. Sautee until ready.

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  • Cut the cooked sweet potatoes in half and carefully scoop out the insides, leaving the skins intact. You may want to leave a layer of potato inside the skins for stability.
  • Mix the scooped potato and ground meat mixture until combined. Stuff back into the sweet potato skins.

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  • Top the stuffed potatoes with salsa (either homemade or store bought – we use a store bought one with clean ingredients). Then slice the avocado and place on top of salsa.

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  • And the cherry on top… a fried egg (dippy egg, sunny side up etc – whatever you prefer to call it!).
  • Enjoy!

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Notes

  • You could make this a veggie dish by subbing the ground meat for spinach or kale, simply cook in the same way.
  • Delish for breakfast, lunch or dinner. You could even make the stuffed skins in advance and then just heat them up when needed – definitely ‘cook up’ material.
  • If you want them for lunch or to pack and take away, try topping instead with a sliced hard boiled egg.  Can be eaten hot or cold (minus the fried egg of course!)
  • Oh and it certainly was the perfect CrossFit fuel!

New Recipe – Simple Easy Frittata!

Hi all,

Hope you are all well this fine Thursday!

First off I must apologise if anything I write today doesn’t make sense – had a killer WOD at CrossFit this morning and had to take some Ibuprofen for the pain in my shoulder and knees. Ibuprofen makes me very drowsy and pretty much ‘away with the fairies’!! So who knows what I will end up writing!

(On the plus side though, although I am in pain now, I really enjoyed the WOD! Recap tomorrow).

As promised, today’s post is a recipe, and a simple and easy one at that. A Frittata!

Simple Easy Frittata!

There is one thing you must have in order to make a frittata, a skillet/ frying pan that can go in the oven. Don’t want any melted plastic handles happening!

The picture below is the one we use and is perfect.

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Ok, so your main base for a Frittata is

–          6 eggs

–          ¼ cup of almond milk (or milk of choice)

–          Salt and pepper

–          (optional – 2 tbsp of salsa, pesto, marinara sauce, dash of fish sauce, siracha etc)

Combine together in a bowl or jug with a whisk, and whisk it up real good!

Then comes the fun part, deciding on your fillings!

You can use absolutely anything! But here are some ideas that we have used

–          Stir fry veggies

–          Broccoli, pea and stilton

–          Zucchini and spring onion

–          Cabbage, mushroom and tomato

–          Chicken (or any cooked meats) and root veggies

–          Bacon, spinach and red onion

–          Sweet potato, spinach and peppers

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Method

–          Cook your veggies/ meat in a pan with coconut oil (or fat of choice).

–          Then add your egg mixture.

–          Let bubble on the stove until the centre is almost set.

–          Use your spatula to loosen the eggs from around the sides of the pan.

–          Add cheese on top (if you desire)

–          Place pan under grill (broiler) and let cook for around 10 minutes.

–          The result is that the eggs puff up and go crispy and brown!

–          Remove from grill and loosen eggs again from around the side of the pan.

–          Tip pan on to a chopping board (have faith, sometimes it takes a little tap on the pan to drop down!). And cut into 4 pieces!

–          Enjoy with a nice side salad!

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Notes

–          This serves 2. If you want to make it for 1 you will need a smaller pan otherwise it won’t rise in the same way.  Or just make it for 2 and have as leftovers!

–          Delicious cold too, perfect for lunch the next day.

–          Have it hot for a winter dinner and then cold in the summer for a brilliant picnic. You could also make mini ones with a muffin tin!

 

Crossfit – Going all Gymnastic!

wods and all

Hi all,

Happy Friday!

I am super duper excited because tonight David and I travel down to London (along with some other members of our Crossfit box) to attend (as spectators)  Battle of London – Europe’s biggest Crossfit competition!

A road trip, good company and a whole weekend of Crossfit! What more could you want!

Because of this I won’t be posting again until Tuesday, but will be back with a recap of the event and lots of pictures!

Oh and before I go on to my post on yesterdays Crossfit, I want to share, as promised, the result of yesterdays new recipe – Lamb Chops with Cauliflower and Raisins. Oh my goodness it was delish! The lamb was beautiful, simply seared in a pan with salt and pepper, removed and then the cauliflower side made in the pan with all the juices. It was the perfect accompaniment. Would recommend trying it out, I definitely will be making it again (see yesterdays post for details).

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Ok, Crossfit time!

We began with a warm up of 1 burpee, 1 press up, 1 jumping jack and then 1 handstand (or bear walk scaled) for 10 reps. It sounds like an easy one but going from one movement to another required a lot of chop and change and thought! Good fun though! We then followed on from this with some mobility. As you can see by the picture, it wasn’t very flattering but did the trick for stretching out those groin muscles!

groin(source)

We then moved on to front squats and working out way up to, hopefully, a new 1RM. I think I have found now where my weaknesses in my shoulders and upper thoracic are and therefore are doing lots of mobility to strengthen and stretch them (along with muscles in my upper arms to keep those elbows up during lifts!). I did manage a new 1 RM (32.5 kg) but know that with some more mobility work, the future is only bright!

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The main WOD of the day was very gymnastic based and definitely something different.

20 minute AMRAP

10 HSPU (Hand Stand Push Ups)

10 Pistols

10 Chest to Bar Pull Ups (or TRX gym ring rows scaled)

It was a toughie! I am a bit of a beginner when it comes to the gymnastic side of things (being tall always seems to be a bit of a hindrance!), but gave it my best shot! I did the hand stand push ups with the aid of a box. Still getting used to the whole ‘being upside down’ thing, it just seems so unnatural to me, I didn’t do handstands or anything like that as a kid so have no experience of it. As with everything though, more practice will get me more used to it.

It was the first time I had tried pistols, most of us did them scaled with the use of a variety of box sizes. I enjoyed them, my knee gave me a bit of pain doing them but I also know this move will strengthen them really well so I may incorporate it into more of my workouts.

As I can do assisted pull ups but not chest to bar, I was a bit frustrated to have to do gym ring rows. However I made sure I made them as tricky as possible, getting to a good angle doing them.

It was a good WOD, showing areas where I need more practice but definitely willing to put in the work to try and get better! And as my strength increases, this will help too! Oh, I managed 7 rounds plus 10 pistols 🙂

Hope you all have a fab weekend – LONDON BABY! (To quote Joey from Friends. Speaking of Friends I found out that today is the 10th anniversary of it ending! How old do I feel!!!).

Festive Healthy Treat – Mincemeat!

Hi all,

Happy Hump Day!

I know I probably didn’t need to mention this but just in case you weren’t aware – Christmas Day is this time next week! Yee ha! (I don’t think I have ever used ‘yee ha’ before in my life ever, it just seemed to call for it!).

Today I bring to you a new festive recipe – Mincemeat!

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If you are not familiar with this; please do not think it is made of meat! Traditionally yes, today no way! Instead it is a delicious mix of dried fruit, spices, zest and other goodies, marinated and used in a variety of ways.

It can be quite unhealthy at times, mixed with sugar, sugar and more sugar! However I have made a lightened version that’s paleo friendly! It also doesn’t include suet which means it is suitable for vegetarians too. And you can sub out the alcohol for orange or apple juice if you want to make it suitable for children.

So what do you do with the mincemeat?

Well, most commonly, it is baked with pastry to create a ‘mince pie’. I have included a recipe below for a grain free pastry that you can use to make tasty gluten free, paleo and a lot healthier mince pie! A healthy festive treat…? Yes please!

But there are so many other uses for it!

  • Over greek yoghurt with some nuts sprinkled on top
  • Mixed with oats for breakfast
  • Used as a chutney with cold meats and cheeses
  • On top of eggs (seriously, try it!)
  • On top of rice cakes etc
  • Mixed with chunks of apple or pear, heated in the microwave for 1 minute
  • Just as a snack on its own, out of the jar… yes I have done this… a lot!

And here is the recipe – mincemeat first and then for the pastry if you want to go for mincepies!

Mincemeat

Ingredients

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700g of dried fruit (I went for raisins, sultanas, currants and mixed peel. However, you could also use cranberries, chopped figs, dates, cherries etc)

1 tsp of cinnamon

1tsp of nutmeg

1tsp of mixed spice (all spice)

Zest of 1 lemon and 1 orange

2 ½ tbsp of apple puree

1 tsp honey

1 tsp coconut oil

1 cup of sherry (you could also use brandy, rum, whisky, orange or apple juice)

Method

  • Put all fruit in a bowl and mix
  • Add the spices to the fruit and stir through to coat

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  • In a small pan put the zest, apple puree, honey, oil and sherry.
  • Stir on a low heat until the oil and honey has melted
  • Add to fruit and stir

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  • Let it cool
  • Once cool, cover and leave for at least 24 hours to marinate. The longer left, the more infused the fruit will be. Try and stir at least twice during the 24 hours.

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Grain free/ Paleo pastry (makes 10 pies approx) 

Ingredients

1 cup of almond flour (ground almonds)

1 egg beaten

Coconut flour (enough to bring the mix to a pastry like consistency)

Method

  • Mix the almond flour and eggs
  • Add coconut flour, a small amount at a time, to dry out the dough until it is no longer sticky.

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  • Roll out with a rolling pin and cut out round shapes.
  • Place in cupcake/pie tin with 1 heaped teaspoon of the mincemeat on top.

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  • Bake in oven for 20 minutes at 160C. Check often.

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(Note- the texture of the pastry will be different to ‘usual flour’ pastry. However this pastry is full of almond/coconut flavour and I think it’s a lot nicer, yum! It also is so much lighter than normal pastry).

So there you have it! Why not give it a try, it is so easy to make and keeps for at least a few weeks in a sealed container. Or make and give as a lovely gift!

(And thanks to Jen over at @peasandcrayons  for the WIAW link up!)

New Recipe – Aubergine (Eggplant) and Red Cabbage Casserole!

Hi all,

Happy Hump Day! Although I know for many, it’s actually the beginning of a massive celebration so will reword it to Happy Turkey – Eve!

I thought I would share another recipe with you all, another one that David and I love that we have tweaked and perfected over the past few months – Aubergine (Eggplant) and Red Cabbage Casserole!

Warming, rich, so full of flavour and easy to make too, it makes the perfect winter meal, with a lovely Middle Eastern twist! Brilliant as a main meal for two or as a side dish along with some meat for four.

Aubergine (Eggplant) and Red Cabbage Casserole

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Ingredients (serves 2)

1 onion

2 cloves of garlic

125g mushrooms (halved)

1 aubergine (Eggplant) – (chopped into chunks)

1 small red cabbage (halved, quartered and then sliced)

1 tsp paprika

10ml pomegranate molasses

½ tbsp of Dijon mustard

100ml of stock (veg or chicken)

½ tsp tomato puree

15ml cider vinegar

Method

–          Sautee red cabbage for a few minutes, just until the harder stems soften slightly. Set aside.

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–          Slice onions and chop garlic. Sautee until brown and soft.

–          Add mushrooms and aubergine and cook until aubergine is starting to brown.

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–          Stir in paprika, molassed, mustard, stock, puree and cider viegar and mix until veg is fully coated.

–          Bring to a boil (there won’t be much liquid – don’t worry!)

–          Transfer to a casserole dish, with a lid, that has been heated up in the oven

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–          Bake for 45 minutes, stir half way.

–          Enjoy!

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Tips

–          It really is worth trying to hunt down pomegranate molasses, it brings such an amazing flavour to this dish. Also, as a natural sugar, it can be used in so many other ways! Mix with minced garlic, pepper and greek yoghurt for the most incredible dip!

–          As mentioned above, perfect as a main meal on its own or as a side. Would be delish with steak or pork chops. Or you could even add some chicken or pork to the pot before putting it in the oven and letting it cook with the veggies.

–          Try leftovers with eggs for breakfast!

As always, thanks to Jen over at @Peasandcrayons for the WIAW link up!

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New Recipe – Zucchini Patties!

Hi all,

As promised, here is my recipe for Zucchini (Courgette) Patties!

The best thing about these patties? They can be made in advance and are suitable for breakfast lunch or dinner. Combine that with the fact that they can be either sweet or savoury and the fact that they are easy, quick and cheap to create makes them a winner winner in my book!

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Ingredients (makes 4 patties)

2 large zucchini

4 spring onions (scallions)

2 eggs

Salt and pepper

Coconut oil

Method

  • Grate the zucchini in a food processor or by hand (I find a processor makes for a smaller grate and they stick together better)
  • Place the grated zucchini on a couple of sheets of kitchen towel and squeeze to release any water
  • Finely chop the spring onions
  • Add the zucchini and spring onions to the bowl with the egg and seasoning. Mix to combine together.
  • Heat the oil in the pan. When hot use your hands to make the mix into 4 patties, spread out in the pan and press down. Flip when one side is coloured. They will take about 5 minutes each side.
  • Eat and enjoy!
  • Or if making them in advance, place on cooling rack and let them dry out at the side. If you are eating them cold then they will be slightly floppy but the taste and texture is still incredible. If heating them up, place them until a grill or back in the pan to crispen up.

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Tips

Your pairing options are endless with these patties. Here are some of your options:

  • With any meat (steak, chicken, sausages, bacon etc) or fish (smoked, poached, tinned)
  • Eggs
  • Cottage cheese
  • Apple sauce
  • Leftover’s – chilli, marinara sauce etc
  • Maple syrup, banana and nuts
  • Greek yoghurt and cinnamon

David and I have had the patties, so far, with – steak, cottage cheese and apple sauce, eggs and pickled spiced fish (picked up a jar from Ikea, amazing! See first picture).

zucc and steak

You could also put 2 together as a ‘bun’ with a filling as a grab and go breakfast or lunch. They are tasty cold too.

Enjoy!

New Recipe (WIAW) – Tuna with Cabbage, Baby Corn and Red Onion in a Mustard Sauce!

Hi all,

Here is a new recipe I wanted to share with you all, one that David and I have had a few times now and love. Once again, it’s easy peasy too!

Tuna with Cabbage, Baby Corn, Red Onion and a Mustard Sauce

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Ingredients (serves two)

1 x tin of tuna

Half a cabbage – variety of choice, we used a savoy cabbage

1 red onion

Pack of baby corn

1 tbsp of wholegrain mustard

¼ cup of almond milk

Method

  • Drain the tuna, flake and set aside
  • Shred the cabbage, slice the red onion and chop up the baby corn into chunks
  • Place the cabbage in a large pan with a sprinkle of water and sauté for a few minutes until softened.
  • Add the baby corn and red onion and sauté for 5 minutes
  • Once cooked add the tuna and mix through
  • In a separate pan, place the mustard and almond milk. Mix and heat gently. It may start to separate but will come back together, promise!
  • Then pour the sauce over the tuna and veg and mix through. Divide between two!

Tips

Would also work well with a variety of veg including mushrooms, peas, cauliflower (instead of cabbage), mange tout – to think of a few.

Why not try the sauce over other things – we had it with grilled veal, it was yummy! Also good with salmon.

PS – thanks to Jenn over at @peasandcrayons for the link up!