Saturday Kitchen

Autumn brings the need for warm comfort food and I have brought out my old favourite stew and pastry.

I am veggie so my stew is made up purely of veggies.

In a slow cooker I fill it with a variety of veg:

Broccoli

Potatoes

Sweet potato

Parsnips

Butternut squash

Carrots

Onion

Basically anything you like.

I use a free from vegetable gravy powder and about 1 litre of water, put the slow cooker on and leave it to work it’s magic.

Once its done I transfer to an oven dish that is suitable for making a pie put some of the stew in then pop a bit of puff pastry on the top and bake accordingly.

Sit back & enjoy

I only have this maybe once a week, pastry is not the best for you but everything every now and again won’t do you much harm. If you are on a weight loss journey I may suggest that you miss out or half the usual portion of pastry.

With love and care for your health

Jen x

Saturday Kitchen

I love to share recipes that I find online and this one is a special treat for all you chocaholics out there… (I can’t remember where I found it sorry so can’t link you back to the original recipe)

How about some homemade snickers bars?!

For the caramel:

8 medjool dates

¼ cup almond milk

1 tablespoon peanut butter

Blend these 3 together and then stir in ¾ cup salted peanuts

 

For the nougat:

 

½ cup peanut butter

3 tablespoons coconut flour

4 tablespoons maple syrup

 

Mix these 3 together in a bowl

 

In a medium sized plastic tub (approx. 700ml) line with greaseproof paper, press in the caramel then the nougat and leave to freeze for at least 2 hours.

 

Melt 150g dark chocolate

 

Cut the frozen block in to bars and roll through the chocolate, leave to let the chocolate set.

 

If you use 85%+ dark chocolate these bars will be vegan. You could use other nuts like cashews or almonds rather than peanuts (my bright idea to mix things up) or even dried fruit… The options are endless.

 

Enjoy with love

Jen x

Saturday Kitchen

Happy 01st October. This is a great overnight breakfast option (make it up at night, ready to eat in the morning)

Chia Porridge Bowl

50g Chia Seeds

5 almonds (soaked for at least 4 hours)

25g / tablespoon goji berries

50g / 2 tablespoons seeds (sunflower, pumpkin, sesame, linseed)

1 teaspoon honey (or less depending on how sweet a sweet tooth you have)

100-150ml coconut milk (from a carton rather than a can or do half from can half water)

2-3 strawberries sliced

Add all ingredients to a bowl (or plastic container if you are taking it on the road with you) and let soak for at least 20mins

This is a great recipe for making and taking on the road if you are out all day and need a snack or post workout breakfast.

Have a fabulous weekend

With love

Jen x

Saturday Kitchen

I was given an amazing gift recently of Matcha Green Tea powder (it is worth paying extra for the ceremonial grade tea – it is expensive but worth it) and a Matcha Latte is my favourite morning drink just now…

Matcha and Almond Milk Latte

¼ teaspoon Matcha Green TeaRoblox Free Unlimited Robux and Tix

300-400ml almond milk (homemade is best)

1 teaspoon honey (less if you do not have a sweet tooth)

Heat the almond milk to around 70 degrees (use a milk thermometer if you have one) do not let the milk boil.

Add the milk to the mug with the Matcha and honey and stir or whisk well.

The Matcha will leave some grains at the bottom, some may enjoy a sprinkle of cinnamon powder across the top.

 

Saturday Kitchen

It’s been a while since I have made this and every time I make it I don’t know why I took it off my regular menu… I LOVE IT!!!

Chilli & Lime Quinoa (Happiness in a Bowl)

 

1 cup quinoa

2 teaspoons oil

1 medium onion chopped

diced green chilies (as much as you like your heat!!)

3 cloves crushed garlic

3/4pint veg stock

1/2cup fresh coriander (for garnish)

1/2 cup chopped spring onion

2 tablespoons lime juice

 

rinse quinoa

heat oil add onion and cook till soft

add chilies and garlic cook through for a couple of minutes

add quinoa then pour in the stock

reduce heat to gentle simmer and leave for 20-25mins without stirring (keep an eye on it so that it does not dry out and burn to the bottom off the pot)

Take it off the heat, add spring onions, lime juice & coriander

 

This can be eaten as a side, snack or as a main meal hot or cold.

As a side & snack it will serve 4-6, as a main 2-3

 

Enjoy with love

Jen x

PS Monday… Have you invited everyone you know? https://www.facebook.com/groups/367489410088133/

Saturday Kitchen

The last couple of weeks I have been trying to increase my fat intake. I have for no particular reason always eaten a low fat diet. Every day I have added an avocado in to my days food (mostly in smoothies because that is the easiest way for me to take them) and I have found that my energy has been better and my belly fat lower.

This is one of the nicest smoothies I have encountered in a while

Juice 1 lemon and 2 apples

In a blender add the juice you just made with a whole avocado and blend it up.

Delicious is all I have to say.Watch Full Movie Online Streaming Online and Download

Enjoy with love

Jen x

Saturday Kitchen

I was in Greece last week and I am not one for salads, however… I had a salad one night for dinner and it was amazing so I thought I would share this one with you:

Rainbow Salad

Mixed leafy greens

5cm cucumber sliced

Mixed sliced pepper

½ avocado

5 cherry tomatoes

Pineapple chunks

2 tablespoons cashews

Coriander

Sesame seeds

Wash and prepare all veg, put in bowl garnish with coriander and sesame seeds.

This salad is best eaten when prepared, the enzymes from the pineapple can make the rest of the salad start to wilt.

Enjoy

With love

Jen x

Saturday Kitchen

I know it was only recently that I gave you a recipe for my favourite lentil Dahl, well I made some improvements to it and couldn’t wait to share it with you….

1 cup dahl lentils

1 onion finely chopped

750ml stock

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon madras powder

1 bunch spring onions finely chopped

1 handful fresh coriander (optional)

1 large chilli chopped

1 tablespoon coconut oil

Follow the pre use instructions for the lentils, some need to be soaked before use

Heat coconut oil, add the onion and start to saute, when the onion starts to soften, add the spring onions and heat until soft.

Add the spices & chilli

Add the lentils, and stock and bring to a simmer then cook for the duration of the lentil packet instructions. The dahl lentils I used said simmer for 40 mins.

Once cooked add in the fresh coriander and mix through.

Serve with chapati’s, roti bread, naan bread, pita bread, lavash bread, rice or a baked potato.

Adding in the spring onion, chilli and fresh coriander added more flavour to it… I can’t wait to make my next batch.

Saturday Kitchen

I just don’t make this often enough…

 

Raw Caramel Slice

Base

1 cup almonds (soaked for 1 hour)

1 cup dates

In food processor blitz until it looks like broken biscuits then press in to the base of a small tin. I used a 5” x 4” tinfoil tray.

Middle

1 cup cashews (soaked for 1 hour)

½ cup coconut oil (heated just till runny)

½ cup pure maple syrup

2 tablespoons tahini

2 dates

1 tablespoon water

In food processor blitz until smooth and runny then pour on base.

Top

½ cup coconut oil

¼ cup cocoa

¼ cup pure maple syrup

Heat the coconut oil till runny add maple syrup and cocoa powder mix well until smooth. Pour over the top.

Cover and put in the freezer for at least an hour before cutting up.

I cut this up in to 1” square pieces and keep in the freezer.

 

Tomorrow is the closing day for your half price ticket for the workshop. Healthier and happier… ^^^^ this is the kind of healthy and happy we get to have.

To book your space all you need to do is click on the link below and make your payment. One option is if you are bringing a friend for £5 and the other is if you are flying solo and joining us alone.

Me + 1 https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=EG2C4YNRSLKEW
Just Me https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=JCHNUTPPW5BHE

With weekend love

Jen x

jen

Saturday Kitchen

Snack time

This snack I love, I always keep a batch made up and in my bag for the gym or my expeditions…

Stuffed Dates

Medjool dates are the best for this

Take the stone out

Stuff with raw nuts or nut butter of your choice.

I love cashews, brazil nuts or almonds.

Easy, healthy, good source of energy and nutrition.

Happy snacking

With love

Jen x