I have discovered PLANTAINS

I started my day with the most amazing coffee in Chelsea! (Seriously, read my article about this cafe, you will fall in love.) Yet another day I spend at least 10 min deciding what kind of deliciousness I will have for breakfast. Today I couldn’t resist Muni’s amazingly smelling fresh croissant! It is everything you want a croissant to be. (It tastes like they sneaked it out of Paris this morning.) Crispy thin layers with comforting buttery flavours. The thin layers make it extremely light and airy! Just talking about it makes me long for its crispy taste! I guess I know where I’ll be going in the morning!!

L1200597.jpg

 

As you might know, I have this obsession with fruit and vegetables..especially the weird or special ones.. However, having tasted the most exotic fruits I never got to taste plantains, which are really easy to find these days! So as I was walking down the road I noticed a little stand selling these beauties and I decided that today was finally going to be the day I tried them!

I cut them in slices and simply baked them in some coconut oil until golden brown on each side. – The coconut oil gives a slight coconut flavour which is delicious!

L1200603

 

 

For dinner I decided to make a simple chilli con veggie. Which I would then prepare in a wholemeal wrap with fresh salad, pomegranate and baked plantain. This is extremely healthy, colourful and fresh. It has a very summery taste to it, which makes it so fresh but somehow it is also extremely comforting! Perfectly balanced!

L1200612

 

Chilli con veggie recipe:

  • 1 medium onion
  • 2 cloves of garlic
  • 1 medium leek
  • 1  fresh red chilli
  • 2 tablespoons coconut oil
  • 1 tablespoon of ground coriander
  • 1 tablespoon of smoked paprika
  • 2 tablespoons tomato purée
  • 250 g dried red lentils
  • 2 x 400 g tins of red kidney beans
  • 2 x 400 g tins of black beans
  • 2 x 400 g tins of chopped tomatoes
  1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli. (For the extra kick leave the seeds in!) Place into a large pan over a medium heat with the coconut oil. Bake for about 5 minutes, until softened and slightly golden!
  2. Add the spices. Stir in the tomato purée and cook for a further 2 minutes.
  3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes!
  4. Bring it all to the boil, then reduce to a low heat. Keep stirring every 15 to 20 minutes, until reduced and thickened! Then season to how you like it!

Easy, colourful, delicious and healthy!! Enjoy!! X

Advertisements

Simple & Healthy Granola

L1160238

IMG_20160817_184955

Starting the morning with my delicious home-made granola doesn’t only satisfy my healthy cravings, it also feels like I am finally satisfying those sweet cravings I have had for days! This home made granola topped with fresh berries and almond milk makes you smile and jump out of bed even if you aren’t a morning person! So, let’s discuss the most important part and try getting that smile on your face every morning!

The beauty of this recipe is that it is easily adjustable as you can just simply add your favourite nuts or seeds!

Ingredients:

  • 300 grams of Jumbo oats 
  • 50 grams of slivered almonds 
  • 50 grams of pecans 
  • 50 grams of sunflower seeds
  • 60 grams of rasped coconut 
  • Teaspoon of cinnamon  
  • 1 gram salt  
  • 60 grams of rapeseed oil / coconut oil
  • 160 grams of honey  

Method:

Preheat the oven to 180 degrees celsius (fan).

Simply blend the rapeseed oil/coconut oil and the honey together in a bowl. Mix well until it is blended together and smooth.

Add all other ingredients together in one bowl and mix. When all mixed together add the smooth rapeseed oil/coconut oil and honey mix to the bowl and stir until everything sticks together. 

Then simply bake in the oven for 20/25 minutes until your kitchen smells amazing and the granola has turned golden brown! Make sure to give your granola a good mix every 5 minutes while it’s in the oven to make sure they don’t burn!

Summery couscous salad

The sun is shining!! Perfect timing for this vegan couscous salad full of nutrition but extremely low on calories to keep that summer body going!! Couscous is a great alternative to rice or pasta if you want to stay low on the calories but still eat some carbs! Perfect for a pre-workout or just as a delicious lunch!

All you need is:

  • 100 grams of couscous
  • 1/3 cucumber
  • 150 grams of cooked beetroot
  • 1/4 red onion
  • 2 cups of spinach
  • 1 paprika
  • 150 grams of cherry tomatoes
  • salt and pepper for seasoning
  • olive oil
  • balsamic vinegar

Dice the red onion and beetroot and mix together in a bowl. Then dice the paprika, cucumber and tomatoes. Cut the spinach in larger pieces and add all the ingredients together in one bowl. – This is already a nice salad by itself but ones you add the couscous it becomes even tastier! Mix the couscous and the salad together and season with salt and pepper. To finish drizzle with some olive oil and balsamic vinegar.

For an extra crunch add some pine nuts or cashews nuts!

D.E.A.LICIOUS.

L1150683