Today was a day off work for me – bliss. I started my day with one of my favourite breakfasts when I actually have time to make something. Porridge on the hob. Its all well and good in a microwave when you’re in a rush, but on the hob is so much better.
For the topping I made some cooked cinnamon apples. For these I simple peeled and chopped 1 apple. Popped it in a pan with a generous sprinkling of cinnamon, 1 tbsp of Maple Syrup and 3 tbsp of Water. I let it cook in the pan for about 5-7 minutes. I like mine Chunky, but you can also blend this up for a more smooth cooked apple sauce.
For the oats I used half a cup of oats, and 1 cup of almond milk with some vanilla extract and cooked it altogether. I then topped my oats with the delicious apples and added some extra cinnamon and maple syrup.
I decided to try something different for lunch today and had a go at making my own falafel – and let me tell you it was actually so so easy! Definitely something to prep for the week ahead then you can just chuck them in salads or wraps.
1 can of Chickpeas
2 tbsp of Olive Oil
Half a chopped red onion (or 1 small one)
2 heaped tbsp of fresh chopped parsley
2 tsp of dried coriander leaf
3 garlic cloves
1/4 tsp ground cumin
Sprinkling of Cinnamon (about 1/8 of a tsp)
Salt & Pepper to taste
You simply place all of these ingrediants in a food processor and blend until smooth (takes a couple of minutes) Create your falafel patties and place them on a baking tray which will have the olive oil on it. I managed to make 8 of them. Bake in the oven at 180 degreees for 14 minutes and then flip them over and bake for another 14. Add more olive oil if needed.
I then added my falafel to a salad I had made which included roast sweet potato, red pepper, cucumber, spiralized carrot, tomatoes, on a bed of spinach and rocket – all dressed with balsamic glaze and a generous squeeze of lemon juice.
With the leftover falafel I’ve recreated this salad for work.
For dinner I made a Lean in 15 recipe, but had to swap a couple of the ingredients as I was running out of some! I did the spinach satay with Tumeric chicken.
For this you will need:
2 handfuls of Spinach (I hardly had any left so also spiralized some courgette to bulk it up)
Chilli (I used dried chilli flakes instead – just a light sprinkle)
Spring Onion (swapped this for a red onion instead)
1 garlic clove
1 tsp Sesame oil
2 tsp Soy sauce
1 tbsp Peanut Butter
1 1/2 tsp of Tumeric
1 Chicken breast
I mixed my chicken in a bowl with the Tumeric and lemon juice and left this to one side. Then I fried off the onion, garlic and chilli flakes in the sesame oil for a few minutes. Once cooked I added a couple of tbsp of water and then whacked in the peanut butter to make a thick sauce. Quickly add in your spinach, and courgette in my case, and stir around in the pan for a couple of mins until its wilted a bit and coated in sauce.
I then plated this up and used the same pan to cook my chicken. Then voila! A super easy and very tasty dinner!
I have the biggest sweet tooth known to man! So more often than not I need some kind of pudding. My favourite thing to do is jazz up a bowl of yogurt. I mix natural greek style yogurt with some cocoa powder then get creative with my toppings.
Tonight I went for some chopped strawberries, banana, 70% dark chocolate, and granola. This really feels like a treat, but definitely more nutritious than reaching for a slice of cheesecake!