Dinner, Recipies

Edamame Pasta Dish

I’ve recently become so obsessed with using pasta alternatives such as edamame or black bean spaghetti! I prefer it to whole wheat spaghetti, as it actually offers nutritional benefits such as 22g of protein per 50g (amazing!) plus it’s also lower in carbohydrates, with only 16g per 100g.  Also, it is gluten-free, vegan, and a great source of fiber! Basically, I have come to love the stuff and so I really wanted to share a yummy recipe with you all so you could give it a go too!

This dish is one of my absolute favourites to make because it is quick, simple, and budget-friendly. You can find the pasta alternative in most supermarkets such as Aldi and Tesco, if not you can buy it online from Holland & Barrett.

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Ingredients:

  • Edamame or black bean spaghetti
  • Tinned mackerel in tomato sauce
  • Sundried tomatoes
  • Fresh tomatoes
  • Red or white onions (diced)
  • Garlic
  • paprika
  • Salt
  • Black pepper
  • Cayenne pepper
  • Basil (fresh)
  • Olives
  • Spinach

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Method:

  1. In a frying pan sauté the onions for a few minutes, then add the fresh tomatoes and fry for a further two minutes
  2. Meanwhile, bring a pan of water to the boil and add the spaghetti (this cooks very quickly, and so it should only take between 5-8 minutes
  3. Once the pasta is cooked, drain it and add it to to the frying pan
  4. turn the heat down to a lower setting, and add all other remaining ingredients and spices
  5. Serve and enjoy!

(I also added mushrooms and mangetout to my dish!)

Macros:

  • 319 calories (per serving, sharing the mackerel between two dishes)
  • 14.9g carbs
  • 10.2g Fat
  • 31.9g protein

 

You can also add any other veggies to this dish such as broccoli or top the dish with avocado, which also works really well. I hope you enjoy this healthy pasta dish,

Jazzy B ❤

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Blog

Cooking with Quorn

If you couldn’t tell already from my Instagram page, I am OBSESSED with Quorn. I think they offer such as a large variety of meat-free substitutes, that it makes it so much easier to stop/reduce your meat consumption.Whenever I talk to people about cooking with Quorn, they’re always a bit skeptical. So this blog post is for those of you who are unsure as to how to incorporate this fabulous food into your diet.

There are so many advantages to cooking with Quorn, a few include:

  • Cheaper than meat
  • lower in saturated fat than meat
  • very versatile – can be eaten for breakfast, lunch or dinner
  • high fibre content
  • guilt free

Cooking with Quorn is so simple. I love the innovations that the company is always coming out with, they now even do a whole vegan range. Also, they have bacon, chicken slices for sandwiches and snacks such as scotch eggs and cocktail sausages (which taste amazing!) It makes committing to these dietary choices so much easier, knowing that you can still have something that will provide you with protein, and far less saturated fat per serving.

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Who doesn’t love a nice cooked brekkie?! For me, veggie sausages make a cooked breakfast SO much better, you also don’t feel bad for eating them as they a great in terms of macros. Plus, they make the best sausage sandwiches.

 

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Roast Dinner

A nice Sunday roast with all the trimmings, please. Yep, still possible with Quorn. On my roast, I will have a Quorn chicken fillet with everything else that usually goes on a roast! Also, it makes cooking a roast far easier if you only have to put a Quorn chicken fillet in the oven.

Spaghetti Bolognese24321736_1727072897366962_2087718851_o

This is a classic midweek winner, that you don’t have to miss out on if you’re vegetarian.  According to the Quorn website, when this dish is made with Quorn mince, it contains 90% less saturated fat than regular mince! When I make this dish for friends or family…I always tell them it’s made with real mince,  and half the time they don’t even notice 😉

24818822_1730014770406108_37254609_oChicken Curry

Curry is another classic that I couldn’t live without.  Quorn chicken pieces are great in curries, and reduce the cooking time by a lot…a win-win ;). The recipe for this red lentil and chicken curry dish can be found here, I highly recommend this as a mid-week dish as it is so easy and cheap.

 

As you become used to cooking with Quorn, you’ll realise that the possibilities are endless, you don’t have to stick to vegetarian recipes either, as Quorn work perfectly when subbed into recipes that would normally contain meat. Thank you for reading, and I hope I’ve inspired you to give Quorn products a go, even if it is only for one meal per week,

Jazzy B ❤

 

Blog, Dinner

Buddha Bowl

Although very appetizing, Buddha bowls can be super expensive. So I’ve created this budget-friendly bowl so you can Buddha until your heart’s content 😉

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Turmeric Bulgar wheat with raw tomatoes and cucumber, stir-fried peppers, broccoli, courgette, onions, Quorn chicken, and a side of spinach, topped with avocado, feta, and chili flakes.

Buddha bowls are all about the combination of lots of wholesome ingredients, giving you a dish with texture, colour, and flavour – and that’s what I love most about them. The main ingredients that constitute a buddha bowl include some form of protein, grains, and vegetables, but my advice is to tailor it to what you like, as you’ll enjoy it far more! It’s actually impossible to get bored of a Buddha bowl with the limitless number of flavour combos. Below are a few of my favourite bowls.

When I make these bowls, it’s always a question of how much I can actually pack in the bowl! They are a fab way to get in most of your 5-a-day and much-needed micronutrients…in fact, the whole bowl literally represents the ‘Eatwell plate’…#winning 😉

IngredientsBuddha

Grains:

  • Soya mince, brown rice, bulgur wheat, quinoa, couscous, buckwheat or barley.
  • You could also make cauliflower/broccoli rice if you wanted a lower carb option.

Protein:

  • Lentils, egg, Quorn chicken, beans (kidney beans, black beans, butter beans etc), tofu, or seafood.

Vegetables:

  • Sweet potato, cucumber, tomatoes, spinach, courgette, broccoli, cauliflower, carrots, red onion, mushrooms, beetroot, aubergine, and sprouts…if you’re feeling festive ;).
  • Usually, some of the vegetables will be left raw such as tomatoes, cucumber, and carrots, to add to the texture.
  • Also, you could make your own veg slaw.
  • To add some sweetness to your bowl, things such as blueberries, mango, apples, and strawberries are a great choice.

Extras:IMG_3902

  • Toppings: sesame seeds, cashew nuts, feta, pumpkin seeds, croutons, parmesan flakes, olives, avocado slices, chia seeds, chives, spring onions.
  • Spices/ herbs: chili flakes, black pepper, cayenne pepper, garlic, parsley.
  • Sauces: houmous, BBQ sauce, tahini, light mayonnaise, light salad cream, light soy sauce, balsamic vinegar, sweet chili, sriracha – and there are so much more. But it also tasted just as good without the addition of these, as you can taste the flavors more.

I hope that the Buddha bowl becomes one of your weekly faves,

Jazzy B ❤

breakfast, Recipies

Vegan Lemon & Chia Seed Pancakes

I love having pancakes for breakfast so much, that I’ve created a vegan version of my Protein Pancakes. I’ve not yet met a person that doesn’t love pancakes for brekkie, so thought I’d share the pancake love with you all, vegan style.

 

 

Although not a vegan myself, I have nothing but admiration for those who are! Having tried a lot of vegan pancakes recipes they tend to use fancy and expensive ingredients, which is great if you’re planning to have pancakes some other day and are willing to buy the ingredients, but if you’re like me…I want them when I crave them ;). Therefore, this recipe uses very basic ingredients which you’ll probably have lying around in your kitchen anyway.

These lemon pancakes, are exactly like the classic pancake day combo of lemon and sugar, except a lot healthier and you can eat them for breakfast.

Ingredients

Serves 1, making 6 – 8 small pancakes.

  • 45g of oats (blitzed into a powder)
  • 1/2 a ripe banana, chopped
  • 1 tsp of baking powder
  • 2 tbsp of lemon juice, plus extra for flavouring
  • Agave nectar syrup
  • 75-80ml Unsweetened Almond Milk
  • 2 tbsp of Alpro Go On yoghurt
  • 1tbsp of chia/poppy seeds

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Method

  1. Blitz the oats into a powder
  2. Add all the other ingredients into the blender (adding the milk bit by bit)
  3. Pour the batter into a preheated pan with some coconut oil, as these take longer to cook than my other pancakes
  4. Stack them up, top with more Alpro yogurt, lemon juice, and drizzle agave nectar all over.

TIPS:

  • It really helps to have a good non-stick pan when making pancakes.
  • Always preheat your pan on a low heat whilst blending all the ingredients.
  • Add some coconut oil to the pan after each mini batch of pancakes.
  • Only flip the pancakes when lots of bubbles appear on the surface, and you should get perfect vegan pancakes…can you tell I’ve made these a lot?!

Nutritional Info

  • 359 calories
  • 40.7g carbs
  • 14.5g protein
  • 13.1g fat

Jazzy B ❤

 

Recipies

Toffee French Toast Waffles

As much as I love french toast, there is nothing wrong with mixing it up once in a while. Also, in my opinion, this is a much quicker and easier way to get perfect french toast every time.

The great thing about french toast is how versatile it is and that any combos, savoury or sweet, will taste like a dream. A few of my favourites include banana and blueberries, strawberries and raspberries, also topping it with sliced peaches and coconut flakes tastes amazing too.

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As with most things the key is in how you flavour your food up, otherwise, you’d just be eating bland, strangely shaped ‘eggy bread’. With this french toast, I used MyProtein Toffee flavdrops and drizzled the french toast in Bulkpowders blueberry syrup. I then added some Greek yoghurt, blueberries, banana slices and coconut flakes.

This went down an absolute treat and is a great take on a classic weekend breakfast. Below is the recipe.

Ingredients:

  • 2 slices of bread (I use Tesco Finest high protein farmhouse)
  • One free range egg
  • vanilla extract/ Toffee Flavdrops
  • Your choice of toppings

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Method:

  1. Whisk the egg together, and add extract/flavouring
  2. Dip the bread into the whisked egg, ensuring both sides are equally covered
  3. Place both slices of bread into a waffle machine and leave to cook for approximately 2.5 – 3 minutes
  4. Serve, and add your choice of toppings

Nutritional Info:

(for the french toast only)

  • 242 calories
  • 20.1g carbs
  • 16.6g protein
  • 9.8g fat

I hope you have a lovely weekend and an even nicer breakfast,

Jazzy B ❤

Recipies, Treats

Chocolate & Salted Caramel Banana Bread

Despite the title…this is actually a healthy, high-protein, yummy alternative.

I love baking, however recently I haven’t been able to bake as much as I would have like to, what with uni and work keeping me busy. However, no matter how busy I am, I can always spare some time to make this treat. Also, it’s a great way to use up those sad, overripe bananas that no one likes!IMG_6777[1]

Another thing that I love about banana bread is that it will last for a good 3-4 days in an airtight container, so I know it’s always there when I need my 3pm-pick-me-up.

So here’s the recipe for this weekend treat, I hope you enjoy it just as much as I do 🙂

 Ingredients:

  • 85g of wholemeal flour
  • 50g of oats
  • 1 & 1/2 scoops of salted caramel protein powder or chocolate (6 smaller scoops for Protein Worlds powder)
  • 1/ & 1/2 tbsp of cocoa powder
  • 2 ripe bananas, mashed
  • 2 tbsp natural yogurt
  • 1 tsp of baking powder
  • 1 tsp of Maca powder (optional, but adds to the caramel taste)

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Method:

  1. Preheat your oven to 170 degrees and lightly grease a loaf tin
  2. Combine all of the dry ingredients
  3. Add the mashed banana, egg whites, and yogurt and mix together
  4. Place any toppings of your choice on top (I used pumpkin seeds, oats, banana slices, and a drizzle of agave nectar)
  5. Pour the mixture into the loaf tin and place in the oven for between 25-35 minutes

Nutritional Info:

Per Slice (serves approximately 10-11 slices):

  • 85 calories
  • 12g carbs
  • 6.3g protein
  • 1.1g fat

Jazzy B ❤

breakfast, Recipies

Protein Pancakes

Forget #Stackurday…hello stack ’em high Sunday!

There is nothing better than the smell of pancakes being cooked on a Sunday morning, especially if they’re chocolate orange flavoured! I love the fact that with pancakes the possibilities are endless, you can pretty much throw any flavour combos together and it will still work.

 

Sunday breakfast is one of my favourite weekend meals, the midweek morning rush is over, and now the time to enjoy a delicious breakfast has come. These healthy pancakes are so easy to make and are packed full of protein, so why not give them a go?

Ingredients:  

Serves 1, (5-6 small pancakes)

  • 1 egg
  • 1/2 a ripe banana, chopped
  • 30g oats
  • 1/2 tsp of baking powder
  • 2 tbsp of natural yogurt
  • 50-60ml of your choice of milk
  • 1 scoop of chocolate orange protein powder*
  • coconut oil (or oil of your choice) for the pan

*If you don’t have this, you could use orange extract and 1tbsp of cacao powder

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The ingredients used to make the pancakes.

Method:

  1. Put the oats in a blender and blitz to a flour
  2. Add the egg and banana and blitz for a further 30 seconds
  3. Once mixed, add the remaining ingredients (I would recommend adding the almond milk in small amounts, as I’ve found this can vary a lot.)
  4. Once you’ve got a batter consistency, pour the mix straight from the blender into a pre-heated pan (low-medium heat) with some coconut oil in
  5. Flip the pancakes when lots of bubbles appear on the surface
  6. Repeat and stack ’em up!

Nutritional Info:

  • 375 calories
  • 8.1g fat
  • 37.9g carbs
  • 36.1g protein

(for the pancakes only)

Jazzy B ❤

Blog

How To Stay Healthy at Uni

With Uni just around the corner for many, this seemed like the most appropriate first blog post. I appreciate there are plenty of blog posts preaching what/ what not to do, but this one contains the tips that I swear by that helped to keep me on track.

Uni can seem a very overwhelming time, what with the new responsibilities that come all at once. This is made even worse by not having the comfort of home cooked food (unless your family are willing to send up a cheeky food parcel when they visit #guilty)IMG_6576

Also, what with the renowned alcohol-adoring, kebab-at-three-in-the-morning student lifestyle, a healthy diet can take a major back seat. But with the following tips, healthy eating will be a breeze:

1)  Cook once, eat twice

This simply involves cooking tomorrows lunch at dinner time. There is nothing better than in the middle of the day tucking into last nights tasty, nutritious left-overs (because let’s be real, the temptation of a Tesco £3.00 meal deal can be all too much when you’re hangry). Whatsmore, you can easily adjust them to adhere to your fitness goals e.g bump up the carbs or protein count post-workout.

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Lunch: Quinoa medley

2)  Meal Plan

This is the one I can’t stress enough. It only takes no more than 30 minutes of your time and is so worth it. I meal plan for one week, and I only plan my dinners, because for breakfast I have a few go-to’s such as oats, smoothie bowls, and french toast. I get a lot of my inspiration from Pinterest, (here is a link to my board ).Typically, I meal plan and do the food shop on what I like to call get-sh#t-done Sunday ;). I would highly recommend buying a meal planner, below are a few links to some good ones:

Folk meal planner book – Paperchase (£8)

Raindrops magnetic meal planner – Paperchase (£8)

Busy B meal planner shopping list – Amazon (£9)

These are my main tips on how to keep a balanced diet whilst at uni, of course, there are many more tips, but for me, that is just what the first year of uni is all about; establishing a routine that works best for you personally. I would love to hear what your tips are to stay healthy,

Jazzy B ❤