Friday 22 May 2015

Baked Kidney Beans in home style basil tomato sauce with Parmesan eggs





It is coming into comfort-food season here in New Zealand. I have been craving food that will warm me up and completely satisfy my hunger.

I can guarantee that this protein packed recipe will take those tummy rumbles away and leave you feeling warm and nourished.

This recipe is an 'all day' recipe. Try eating it for breakfast, lunch or dinner!



Baked Kidney Beans in home style basil tomato sauce with Parmesan eggs


Pre heat oven to 180 C


1 T coconut oil
1 sliced onion
2 roughly chopped tomatoes
1 can chopped tomatoes
1 can red kidney beans
2 t paprika
approx 8 basil leaves chopped
4 eggs
4 T grated Parmesan
1 t cracked pepper


In an oven safe fry pan, saute onions in oil over a moderate heat.

Once onions are cooked, add all tomatoes, kidney beans and paprika.
Leave to simmer at a moderate heat stirring frequently for about 10-15 minutes.

Mix through chopped basil and cracked pepper.

Crack eggs randomly on top of everything.
Sprinkle Parmesan on top of eggs.

Place in oven for 6-8 minutes to cook the eggs.

Remove from oven. Serve while still hot.

Enjoy! 







Thursday 14 May 2015

Easy Chicken and Spinach Wrap





I have to admit this wrap was made from the left overs of last nights dinner!

I crumbed the chicken last night and served it with seasonal roast vegetables.
I wanted something for lunch that was fresh, quick and nutritious. So I quickly made these wraps with the leftover chicken :)

Preparation to me is key. Being prepared for your meals makes life so much easier for when you just don't have the time.  Making lunches the night before work can be a good idea to avoid missing out on lunch or buying your lunch. Which can be expensive and sometimes not nutritionally rewarding. 




Chicken and Spinach Wrap


Ingredients


500g Chicken breast ( approx)
2 eggs - whisked
2 C bread crumbs
2 T coconut oil

filling
baby spinach
cucumber
tomato
avocado
mayonnaise
wraps ( I used spinach wraps)


Method


Place eggs and bread crumbs in two separate small sized bowls.
Slice chicken breast(s) into thin strips ( goujons ). It is best to keep your sizes as even as possible to insure they cook at the same time.

Heat oil in a fry pan to a medium to high heat. While it is heating, crumb your chicken.
Dip each chicken strip into the whisked eggs then place them to the bread crumb bowl and coat them until fully covered with bread crumbs.
Handy Tip! - Use one hand for the eggs and your other hand for the bread crumbs to avoid bread crumbing your hands too much! :P

Place chicken in the fry pan and cook for about 3-4 minutes then turn over to finish cooking and allow crumbs to turn golden brown. Check one piece of chicken to be sure it is fully cooked by cutting it in half.

Once your chicken is cooking drain on a paper towel.

Get all your wrap ingredients and assemble!
Use as many or as little of the ingredients you like. There are no measurements for this as it depends on how big you want your wrap to be!


Gluten free version - Use gluten free bread crumbs and gluten free wraps







I hope you enjoy these wraps as much as I did. What else do you eat for lunch?

 Keep an eye out for more lunch ideas on my blog

Brit :)


Saturday 2 May 2015

Gluten Free Homemade Muesli






Hey everyone!

I have always loved muesli for breakfast. Unfortunately a lot of muesli that you can buy from supermarkets are full of hidden sugars that decrease the nutritional value.

Making your own muesli at home is so easy and you can make it taste great, which makes it so much more satisfying when you're eating it. This muesli doesn't last long in my house, so I have been making it quite a lot lately! 

This recipe can easily be changed to how you like it. You can use any seeds, nuts and dried fruit that you like. Some examples are sesame seeds, pumpkin seeds, chia seeds, sunflower seeds, flax seeds,  almonds, cashew nuts, walnuts, pecans and brazil nuts.







Recipe