Wednesday 13 July 2016

Why Homemade Smoothies Are The Best

Everywhere you go now you see all the crazy 'superfoods' advertised and the miracle weight loss ingredients that if you eat will magically turn you into a supermodel. As someone who has struggled with their weight and tried a ridiculous number of fad diets I know that these either don't work or cost way too much to be worth it.

These diets obviously do have some truth behind them but instead of splashing out on a set of weight loss shakes why not make your own smoothies and shakes. This way you don't have to spend too much and can make them to your own preference (instead of having to have a whole tub of banana milkshake that you realise is disgusting after the first sip)

Homemade smoothies are super easy and all you need is a basic blender, it's not worth splashing out on a ridiculously expensive smoothie blender when a simple kitchen one a glass to pour your smoothie into do the same job.

The way I like to make smoothies is to use 1 banana (gives a nice consistency), a splash of fruit juice (the amount you put in depends on how runny you like it), a couple of spoonfuls of fruit flavour yoghurt (I have an easiyo yoghurt maker and usually about a tub a week but before that I used any cheap yoghurt). On top of these three ingredients I then add a couple of handfuls of fruit, I use either fresh or frozen fruit, they both taste just as good but frozen fruit is fab in the summer when you want a cold smoothie and is often cheaper than fresh fruit. After adding this it's simply just whizz in the blender until it looks smooth without lumps (it's not very pleasent finding banana lumps!) and pour into a glass and enjoy!

Smoothies are so simple and easy to make and in the long term it's much healthier and cost effective to make your own as you can avoid all the sugar that is usually added into packaged mass produced smoothies. You can also make a huge variety of smoothies using fruit or veg (kale smoothies if you're following the lure of super healthy green shakes) and if you're like me and don't follow recipes for them they turn out different everyday!

Monday 11 July 2016

Summer Berry Meringue Dessert (Serves 3-4)

This dessert is really good in the summer months when there is fresh berries available. It isn't too heavy and is super easy to make as well as being fairly healthy as far as desserts go! The berries you use can be whatever you have, as shown in the picture I use blackberries, blueberries and strawberries but any summer berries are just as delicious!

Ingredients


  • 3+ Meringue Nests (I make it to serve three but it can stretch a few more) (Meringues can be homemade or shop bought)
  • 100ml double cream
  • 50g Crème fraîche (can be half fat or full fat)
  • Heaped tablespoon of jam (optional)(flavour according to preference, blackberry is my favourite)
  • Splash of fruit liqueur (optional)(blueberry liqueur is what I use)
  • Plenty of berries.
To make you simply whisk the cream, with the jam and the liqueur if you're using it, then mix in the crème fraîche. Scoop the mixture over the meringue nests and top with plenty of fruit. Tastes delicious and couldn't be easier! 

Tuesday 5 July 2016

Wrapped Cod with Roasted Vegetables (Gluten and Wheat Free) (Serves 4)


  Ingredients:

  • 1 Pepper (any colour, depending on preference, I usually use red)
  • 1 Onion  (I use red but white works just as well)
  • 1 Courgette
  • 1 Large Sweet Potato
  • Olive Oil
  • Salt
  • Black Pepper
  • 4 Boneless Cod Fillets (Skin Removed)
  • 4 Slices of Prosciutto
  • Parmesan Cheese (Optional) 
Cooking Instructions
  • Preheat oven to 200°C.
  • Cut the vegetables into medium sized chunks and put into a large ovenproof dish.
  • Season the vegetables with salt and pepper and toss them in a drizzle of oil to make sure they are all covered.
  • Roast the vegetables for about 20-25 minutes or until softened and starting to look lightly charred
  • Wrap the cod in the proscuitto and season generously with black pepper before placing on top of the vegetables.
  • Grate the Parmesan on top of the fish and vegetables (this adds flavour and gives a little bit of a crust but it isn't necessary)
  • Return the baking dish to the oven for another 15 minutes or until the fish is cooked and the prosciutto is crispy.
  • Serve hot (I have mine with a side salad)