For any form of writer/mad enthusiast of anything who has managed to find their compatible niche in the online world of blogging, they’re probably always going to get some kick out of the feeling of feeding their own unique stories through their own unique platforms that are theirs and theirs alone, yet which are also good enough to get some hits and visits every now and again. Being a blogger brings continuous satisfaction, no doubt. 🙂
But like anything that involves sitting behind a computer for hours alone with nothing but a thinking cap and a night lamp on (we need to actually find something to blog about during the day), it can often get lonely. As somebody who needs a bit of mutual human activity to keep going enthusiastically, I’m so lucky to know one or two talented bloggers who make the job a lot more fun and meaningful.
One of those bloggers who is no stranger to Endorphin Stew is Eimear. She posts under the name of French Toast and Fitness on Instagram just as well as she posts on the blog, and as a med student with commitment to sharing her healthy meals and mealspiration online – she shows such a keen, genuine interest in it all and I’m so lucky to know her personally and be able to collaborate with her on our two upcoming fun posts. The first will be this one, where I bring my personal touch to some of her delicious recipes and the second will be her bringing her touch to some of my own.
Speaking with some experience in food blogging – though I’m sure it’s similar under any other category – I find it so interesting to see what can happen when a group of like-minded people with different minds can come up with when they work together. One thing I can say about this collab is that each recipe is so unique to the other that there’s no way you won’t be covered for food inspiration for anytime of the day should you go ahead and try any of them out. 🙂
If you do give any of them a go be sure to let us know how you get on by hashtagging #EndorphinStew on any social media or by tagging @FrenchToastandFitness and @EndorphinStew on Instagram! 😀
Low-Carb Garlic & Tahini Beef
I originally decided to make this one after seeing a gorgeous dish with spiraled carrot, quorn and a garlic tahini sauce, pop up on Eimear’s feed. The flavours stood out as peculiar, and God knows that’s right up my street. 🙂 I bulked my version of the dish up with an assortment of fresh veggies and added courgette spirals into the dish as well as spiraled carrot. Mine is a meat-lovers version of the original dish, but it all goes well with some Quorn or tofu for any veggies out there. The beef chunks do end up quite chewy so also feel free to just substitute them for some chicken pieces if you wish. Delicious overall and it looks incredible as you can see. 😀
- Diced beef, 200g (it could also be substituted by chicken or quorn)
- Tahini paste, x2 tblspns
- Garlic purée, x1 tspn
- Medium carrot, x1
- Courgette, x1
- Yellow pepper, x1
- Red pepper, x1
- Asparagus, x5 stalks
- Sea salt and pepper
- Cooking oil of choice
- Add the diced beef to a medium-sized, oiled pan over medium heat. Leave for approx. 5-10 mins or until all sides have browned. Make sure to stir frequently. Set the pan aside when done.
- Whisk x2 tblspns of tahini paste with x1 tspn of garlic purée. Leave aside.
- Wash and chop the red and yellow peppers and the asparagus. Fry until tender on a separate oiled pan for approx. 5 mins. Alternate between placing the lid on the pan and stirring.
- When the veggies are tender, add in the garlic tahini sauce, followed by the beef and beef juice from the previous pan. Stir continually until the juices dissolve the thickish pastes and stir the vegetables around in the sauce.
- Using a vegetable spiralizer, spiralize both the courgette and carrot into the pan. Give all contents of the pan a nice stir and then cover the pan with a lid for approx 3. mins before removing it one last time to stir everything. Serve immediately or store in an air-tight container and refrigerate/freeze.
How many of us slather our omelettes with salt, pepper and cheese whenever it is we decide to go for them? Just like pancakes, they can in fact be served sweet or savoury, and it wasn’t until I’d visited Eimear’s blog that I realised this. This ended up as one of my favourites on the list; it’s filling, tasty and super easy to make (just what we need for a hectic morning). One of my own additions to the omelette was the cholesterol-lowering, fibre-rich, omega-rich, Milled Apple and Cinnamon chia seed range from Chia Bia. I absolutely love the end-texture as you can see in the below video, and the variety of low-guilt flavours wrapped up in the omelette. This one is also dairy-free and high in protein. One way to keep your sweet tooth and mornings running smoothly. 😉
- Free range egg, x2
- Free range egg whites, 100g
- Dash of almond milk
- Coconut oil
- Nakd Wholefoods Cocoa Delights
- Chia Bia Seed Milled Apple & Cinnamon, x2 tblspns
- Goji berries
- Agave/honey/maple syrup
1. Oil a large sized pan and place over medium heat.
2. Whisk the eggs, egg whites, chia seeds and almond milk until completely mixed and slowly pour the contents onto the pan. Cover with a lid and let cook for 5 mins.
3. Either flip the omelette after this time or place the pan under a grill for approx. 2 mins.
4. Slide the omelette onto a plate, sprinkle with goji berries, broken up pieces of the Cocoa Delights and drizzle with the sweetener.
5. Roll up the pancake and enjoy straight away or store in a fridge and heat up later. Consume within 24 hours of cooking.
Vegan Chilli (Roughly 7 Servings)
Despite a lot of time spent in the kitchen whisking up all sorts of concoctions of sauces, there’s one thing I do lack; being able to regulate a safe level of spiciness once I get the chilies out.🔥 Originally a turkey chili recipe by Eimear, I decided to go vegan for this one, not only to accommodate plant-based diets, but to also prove that filling meals can come about without using meat.
The sauce isn’t cushioned on a bed of refined carbs either, and I decided to go for some high-protein lentils, pearl barley and peas instead. The sauce tasted unreal in the end and the lovely aftertaste lingered… I was dying to be hungry again afterwards because it’s the kind of meal that makes you want immediate seconds. 😛
- Soup mix containing uncooked pearl barley, green split peas, yellow split peas, marrow fat peas & red split lentils, x500g
- Organic crushed tomato passata, x680g
- Soy mince, x200g
- Nutritional yeast, x2 tblspns
- Red and green bell peppers, x1 each finely chopped
- Red onion, x1 diced
- Baby leaf spinach, x1/2 bag
- Soy sauce, x1 tblspn
- Sweet paprika, x1 tblspn
- Garlic paste, x1 tspn
- Pinch of sea salt
- Chili powder, 1/2 tspn
- Simmer the soup mix in water for the time recommended on the packaging, when all peas and lentils are cooked through, drain any excess water and leave the mix aside for now.
- Wash and chop the peppers & onion, add them to an oiled pan and fry until soft.
- Add the passata, along with the soy mince, yeast, soy sauce, paprika, garlic paste, chili powder and sea salt.
- Mix in the spinach and allow to simmer with a lid on the pan until all spinach is wilted & the passata starts to bubble.
- Serve the chilli on the soup mix. 🙂
There was no way I was not going to cook up a batch of these guys once I saw them! As one of many who aren’t the biggest beetroot fans, I was delighted to hear from Eimear’s blog that it’s a sneaky serving and you can barely notice the root veg in the end product at all – she was right! I’m also always up for discovering different ways of using up the protein powder in ways besides the traditional/tedious shake. I love these brownies and they go well with a dollop of frozen yogurt and berries – a bit of moisture to them and they’re top notch as well as looking after your protein needs. 🙂
- Small organic beetroot, x3 or 200g
- Soft pitted dates, 50g
- Free range eggs, x2
- Choc Mint whey protein powder, 90g
- Raw cold-pressed coconut oil, 25g
- Cocoa powder, 45g
- Agave/honey/maple syrup, 50g
- Cinnamon, x1 tblspns
- Baking powder, x1 tblspn
- Sea salt, x1 tspn
- Coconut flour, 50g
- Cacao nibs, a handful
- Preheat the oven to 180 degrees Celsius.
- Chop the ends of the beetroot and peel off the skins. Measure out 50g of dates and add them – along with the beetroot – to a high powered blender/Nutri Bullet.
- Pulse several times until the contents are completely smooth; this might mean stopping the blender a couple times to scrape down its sides.
- Whisk the eggs well and add them to the same food processor, followed by the protein powder, flour, coconut oil (heated for 30 secs in the microwave), cocoa powder, sweetener, cinnamon, baking powder, sea salt and stir/blend until the mixture is smooth.
The Standard Smoothie
How could I not include one of these? 😛 I’ve taken so many smoothie ideas from Eimear’s feed in the past few months, so it’s about time I applied some of them to my Nutri-Bullet. There are a few different ingredients in there than I’d be used to but it all ended up lovely; the cravings are hit in all directions in this handy breakfast or lunchtime fix. Now I know Eimear hates peanut butter, but as one of my favourites, I just had to add a dollop in there! Feel free to substitute it for cashew or almond butter should you so wish as well. 😉
- Frozen raspberries & blueberries, 1/2 punnet
- 1/2 banana
- Kale, handful
- Peanut butter, x1 tblspn
- Wheatgrass powder, x1 tblspn
- Chia seeds, x1.5 tblspns
- Almond milk, up to the max line of the Nutri Bullet or enough to form a slightly thick mixture using a standard blender.
Simply blitz it all up together and enjoy! 😀
And that concludes all recipes on my side of the collab, be sure to check out FrenchToastandFitness.com for Eimear’s sister post quite soon. 😉