- 3 carrots, grated
- 4 leaves savoy cabbage, shredded
- Couple slices red onion, finely chopped
- 1 Spring onion, chopped
- 1 garlic clove, finely chopped
- 1 tablespoon mayonnaise
- Half a lime
- Freshly ground black pepper
Place all chopped vegetable items into a bowl with garlic.Mix in mayonnaise.Finish with a good squeeze of lime juice and some black pepper and serve.
You can swap the mayo for virgin olive oil if you prefer.
Red cabbage makes a nice alternative.
Chilli flakes or a bit of cayenne pepper can add a bit of heat.
Beware, you will have garlic-onion breath!
Also, the cabbage may give you gas, so feel free to omit.
I’ve gone from leaving home at 7.30am to 6.30am this year just so I can have a better journey to work, and a seat on the train! Because of this I’m struggling to fit breakfast in and often end up buying something on the way to the office. I find a protein based breakfast, such as eggs, keeps me going longer than say, cereal or croissants.
Solution: I decided to make a batch of breakfast Muffins that I can grab on my way out in the morning!
- 10 whisked eggs
- Mature cheddar
- Cracked black pepper
- Fresh parsley
Fill a greased muffin tin three-quarters full with whisked seasoned egg and then add the chunky ingredients on top. (I put the bacon in raw as it will cook in the egg).
Put them in the oven on about 180 degrees for about 10 minutes and boom! Delicious.
I’m definitely going to make these again and try some different ingredients too…
I really fancied a hearty Sunday dinner this weekend, so I decided to make a British classic – Cottage Pie!
- 1 tbsp olive oil
- 500g lean minced beef
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 500ml beef stock
- Glug of Red wine
- 2 tsp mixed herbs
- 2 tsp all purpose seasoning
- Dash of cayenne pepper
- 500g potatoes, peeled and cut into chunks
- 10g butter
- 50ml milk
- Salt and freshly ground black pepper
- Heat oil in pan and add mince and onions. Season with salt, ground black pepper and all purpose seasoning. Fry until minced is browned and drain any excess fat.
- Add garlic, tomato puree, beef stock, herbs, cayenne, red wine. Bring to the boil and simmer gently for about 20 minutes.
- Preheat the oven to 180C/gas mark 4. Put potatoes into a pan of cold water and bring to the boil. Cook for around 15 mins until soft enough for mashing. Drain well.
- Mash potatoes in the saucepan. Add butter, milk and salt and pepper to taste. Transfer meat mixture to an ovenproof dish.
- Pipe or spread mashed potato on top. Grind pepper over the top and cook in the oven for 35-40 mins until golden brown and bubbling.
I have to say I didn’t have enough potatoes in the house, but hey ho, it was still delicious! You can also add carrots to further enhance this dish.
(Adapted from a recipe for Shepherd’s Pie in the OXO Cookbook, Quadrille, London, 2015)
I got home from work today and decided to whip up an energy boosting smoothie for the next couple of mornings. I’ve gone and enrolled on level 3 of rhythm tap after enjoying last week so much and emailing my teacher, so I’ll be dancing levels 2 & 3 from 6.45-8.45pm every Wednesday (with a 15 min break between), and getting home nearer 10pm for the next few weeks at least, so I definitely need something to keep me going:
My Green Smoothie
- 2 bananas
- Guava juice (I used Rubicon juice)
- Squeeze of lime
I also have some post-dance snacks and fruit in my bag (Creative Nature free-from Goji Goodness raw flapjacks) and my homemade lunches are ready in the fridge at work 🙂