Snacking is a great way to fit extra nutrients into your diet, I am forever snacking and always in search of healthy snacks. You can never go wrong with fruits or vegetables but it is sometimes nice to have something different and today for my midmorning snack I had Rawcha. . xx
Tag: healthy
Turkey burger with Coriander aka Green burger by Oreke
I love using fresh ingredients to cook. Homemade turkey burgers always make a gratifying lunch and my boys love this. Once Ralph was diagnosed with his allergies I started paying more attention to food labels and let’s just say it is absolutely shocking what rubbish you will find in most shop bought burgers. This burger does have chilies but I usually take the seeds off for my kids. We are a family that love our spices. Turkey is a good source of iron zinc and potassium. Till next time xx
Turkey mince – 500g
Spring onions – 5
Galic – 5 cloves
Red chillies – 2
Ginger – 5 tsp minced ginger
Coarse sea salt
Black pepper
Zest of 1 lime
Large handful of coriander
Coconut oil for frying – 1 Tbs
Put all the ingredient in a food processor apart from the turkey and coconut oil blitz. Place the mixture in a large bowl, add turkey and mix with hand. Set aside in fridge for an hour then make into 5 large patties or 10 small once. Heat coconut oil in a pan and pan fry burgers for a few minutes. Sevres 5
Provence Chicken with Cannellini Beans by Oreke xx
This is one of those recipes that proves that comfort food can really be healthy. The Chicken and beans make this a protein packed meal, The Olive oil is loaded with antioxidants and healthy fats
Chicken thigh and drumsticks – 750g
Coarse sea salt
Freshly ground black pepper
Balsamic Vinegar – 3tbs
Olive oil – 3tbs
Dried herbes de Provence – 2tsp
The zest of 1 lemon
Garlic – 5 cloves
Leek – 4
Bay leaves – 4
Cannellini beans – 1 tin 400g
In a bowl mix chicken, salt, black pepper, vinegar,1 tbs oil, herbes, lemon zet and galic set aside for a few hours or over night. Set your over to 200C .Place the rest of the oil in a cast iron pot when it heats up add the chicken without dressing skin down cook until brown on both sides turning over. Add the dressing, chopped leeks, bay leaves and beans stir for a few minutes then add 700ml of water. Transfer pot to a pre heated oven cover and cook for 1 hour add beans after 30mins of dish being in the oven. You can drizzle a little bit more olive oil when serving. Till next time xx
Mother’s day recipe – Yummy healthy Sweet potato, chickpeas and coconut curry by Oreke x
“All that I am, or hope to be, I owe to my angel mother”. Abraham Lincoln
Where would we be without our mothers? The quote above sums up the many amazing feelings I have towards my mum, every day I hope I will be half as good a mother as my mum is to me. Ok before I overdose on sentiments and begin to cry, I better get on with today’s post. Yummy healthy Sweet potato, chickpeas and coconut curry. I think this is a recipe that both our mums and us will love, once you get all your ingredients it is easy and perfect to cook a night or two before it is needed as the flavour deepens and sweetens the older the curry is. I made this last night and will be sharing with my mum this Sunday.
- 2 tbsp Coconut oil
- 2 Peeled and Chopped Onions
- 4 cloves Garlic
- 2 peeled and chopped Carrot
- 1 Fresh Red chillies
- 2 tsp Ground coriander
- 10 Curry leaves
- 2 tsp Turmeric
- 1 tsp Black mustard seed
- 6 Tomatoes
- 200ml Coconut milk
- 500ml vegetable stock
- 2 sweet potatoes cut into cubes
- 1 butternut squash cut into cubes
- Pinch of salt
- 1 tsp coconut palm sugar
- 200g Chickpeas ( I use tinned chickpeas but if you are Delia you can make yours from scratch)
- Finish with a hand full of coriander leaves or Thai basil leaves
Heat oil in a heavy dish, slowly add onions and garlic, cook for 3 minutes until onions soften. Add the carrots, chillies, coriander, curry leaves, turmeric, black mustard seeds and tomatoes. Stir for a few minutes before adding the tomatoes, coconut milk, vegetable stock, sweet potatoes and squash. Turn up heat, bring everything to a boil for a few minutes then stir, cover and simmer until potato is tender. Finally, add salt, palm sugar and chickpeas. Simmer for about 5 minutes then serve with your favourite rice, enjoy…
‘Till next time! xx