Hi guys, hope you’re all keeping well. 😀
I really hate to be one of those bloggers who lies low for a while and then BAM, annoys the hell out of those few poor souls who’ve subscribed when he comes back to post a line of stuff at the same time! In my defence, however, things have been preeety chaotic between college, work and actually cooking the actual stuff I end up posting, so I’m grateful to be finding the time to do this at all! 😛
I’m always excited about posting new recipes no matter what, and I hope you enjoy the below mixture of sweet and savoury healthy treats and dishes. My aim is to keep on track of my diet among the sometimes sinful tenancies that the Easter break can bring about, and I’m hoping that having a nice good look through these recipes will help me do exactly that…the beetroot omelete is definitely one of the strongest contenders here! 😉
- Free range (if possible) egg, x4
- Red bell pepper, x1
- Green bell pepper, x2
- Organic beetroot, x1
- Garlic clove, x2
- Freshly chopped parsley, a handful
- Fresh green olives, 2 tblspns
- Cheese of choice, 2 slices (I used mature red cheddar)
- Salt and pepper
- Cooking oil of choice (I used rapeseed)
- Peel and chop the red and green peppers, crush the garlic cloves and peel the beetroot.
- Place a small frying pan onto a gas or electric hob over medium heat, add the oil and leave it to heat up for a minute.
- Using a hand grater, grate the beetroot onto the hot pan. Whirl it around a couple of times using a wooden spoon and quickly add the peppers, crushed garlic and olives. Sauté everything for approx. 2 mins.
- Crack 4 eggs into a a measuring jug or cup, add a pinch of salt, pepper and parsley and stir the eggs very well.
- Slowly pour the egg mixture around the pan in a circular motion to make sure it disperses evenly between the sautéed veggies. Place a lid over the pan and leave for 5 minutes over a low heat.
- After this time, the omelette shouldn’t be fully cooked through and remains moist at the top, but I recommend adding the cheese slices at this stage as they mix into the egg very nicely.
- Cover the pan with a lid again and allow the omelette to continue cooking through for another 3-5 mins or until the top of the omelette appears nice and fluffy.
- Enjoy this with a nice drizzle of olive oil, and a little walnut salad or homemade chips if you wish. 😉
Honey Ryvita Energy Balls
- Cashew nuts, a handful
- Pitted Medjool dates, 7
- Oats, 2og scoop
- Wholegrain Ryvita crispbread, x2 crackers
- Chia seeds or seed of choice, 1.5 tspn
- Honey, 2 tblspns
- Dessicated coconut
- Into a Nutri Bullet or high-powered blender, add the cashew nuts, Ryvita crackers, oats, dates and seeds.
- Blend over a high speed for 30 seconds, stop to clean down the sides of the blender/bullet and blend for another 30 seconds. Continue the process until a fine, slightly moist mixture is obtained (stopping to scrape down the sides is done since dates can make the mixture very sticky).
- When this is done, empty the contents into a bowl and mix them well with the honey. Separate the mixture into approx. 6 equal portions and gently roll them into ball shapes using the palms of your hands. Tip: if you feel the mixture is too crumbly to roll, add more honey half a tspn at a time.
- It’s optional to roll the balls in some dessicated coconut for a tasty coating, but I’d recommend it!
- Allow the balls to set in the fridge for at least 30 mins. before consuming for the best serving. 😉
- Bally Manor Irish chicken breast fillets, 1 pkt
- Brown, wholegrain rice
- Organic beetroot, x1
- Mild curry powder, 1.5 tblspns
- Cumin powder, .5 tblspn
- Broccoli, 1/2 a head
- Coconut milk, 1/4 cup
- Large red onion, x1
- Crushed garlic clove, x2
- Ginger, 1 inch
- Cooking oil of choice (I used rapeseed oil)
- Add 1 part rice and 6 parts water into a saucepan. Add a pinch of salt, stir and leave to cook over a medium heat for approx. 30 mins or until soft and tender.
- Wash half a head of broccoli, break it up into florets and steam for approx. 30 mins or until each piece is tender. Drain off any excess water and leave aside.
- Add a drop of oil to a medium pan and place over a medium heat for a minute.
- Dice up the chicken fillets and add them to the rapeseed oil. Cook them for approx. 10 mins over a medium heat, stirring frequently. Ensure that each chicken piece is fully white throughout before leaving aside for later.
- Chop up the red onion, ginger, crush the garlic cloves and peel the beetroot.
- Dry fry the curry powder and cumin over a medium sized pan on medium heat for approx. one minute or until their scents become intense (this is done to better infuse their flavours into the curry. Using a hand grater, grate the beetroot onto the same pan and whirl it around into the hot powder.Add the rest of the veggies and a drizzle of rapeseed oil and sauté for approx. 3 mins.
- Add 1/4 a cup of coconut milk and 3 tblspns of water and mix all contents together. Add a pinch of salt and pepper and stir.
- Add the chicken pieces to the pan, cover with a lid and leave everything to cook through for another 5 mins. After this time taste the sauce and season it to taste with some more cumin if you wish. 🙂
As always, thanks a billion for taking the time to read this today guys! If you like what you’ve seen, you can keep up with future posts by checking out my Facebook or Instagram pages, or by dropping your email into the subs box below.
Happy healthy eating,