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Eat 

I've created this page featuring some of my favourite meal options I started exploring when I made healthier choices. These recipes are meals I've researched and prepared for myself. Since I was cooking for one, i wanted simple, tasty meals that I could batch. Enjoy, and feel free to share your thoughts or any suggestions for easy, nutritious meal ideas—I'd love to hear from you!

Breakfast - Overnight Weetabix - Biscoff

 

2 Weetabix 
½ tsp cinnamon 
2 tbsp fat-free natural yogurt 
2 tbsp fat-free greek yogurt with Honey 
1 Lotus Biscoff Original biscuit 

  1. First crush up the Weetabix biscuit

  2. In a bowl, mix the Weetabix with the yoghurt until combined.

  3. Smooth over the top of the mixture, then pour on the melted biscoff.

  4. Move the bowl around so that biscoff covers the top.

  5. Sprinkle over half the crumbled up biscuit, and add the other half in the middle.

  6. Refrigerate overnight or for at least 3 hours.

Breakfast - Scrambled Eggs with Spinach, Parmesan and Chilli

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1 small slice of seeded wholemeal bread

1 handful of baby spinach

2 large free-range eggs

5g Parmesan cheese

1 fresh red chilli

  1. Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with a dash of whole milk, plenty of black pepper and the basil.

  2. Chop and dice a red chilli and add into cook with the tomatoes

  3. Transfer the tomatoes and chilli to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.

  4. Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach, tomatoe and chillis into the scrambling eggs.

  5. After toasting your Sourbough bread, Plate up and pour over the scrambled egg mixture.

  6. Lightly dust with paramsen cheese.

Lunch - Summer Veg Pasta

 

2 mixed-colour peppers

2 red onions

4 cloves of garlic

olive oil

1 teaspoon dried oregano

400g ripe tomatoes

red wine vinegar

200g feta cheese

450g dried pasta

60g rocket

  1. Deseed the peppers and peel the onions, then roughly chop and place in a large dry non-stick frying pan over a high heat for 4 minutes, or until softened. Meanwhile, peel and finely slice the garlic.

  2. Once softened, add the garlic to the pan with 2 tablespoons of olive oil and the oregano. Roughly chop and add the tomatoes, red wine vineger (if you have it) and a little water, and stir together.

  3. crumble the block of feta on top, drizzle lightly with olive oil and season with black pepper, then cover. Turn the heat down to low and let it steam for 10 to 12 minutes.

  4. Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

  5. Toss the pasta through the tomotoe and garlic sauce,  then loosen with a splash of starchy cooking water, if needed. Roughly chop and stir through most of the rocket, along with a drizzle of olive oil. Tip onto a serving platter and scatter over the remaining rocket, to finish.

Lunch - Ultimate Chicken Sandwich

 

4 free-range chicken thighs, skin on, bone in

250ml vegetable oil

30g Parmesan cheese

1 medium free-range egg

1 teaspoon Dijon mustard

1 clove of garlic

1 lemon

1 x 50g tin of anchovies, from sustainable sources

1 head of romaine lettuce

2 x 150g squares of focaccia

 

Preheat the oven to 200°C/400°F/gas 6.

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  1. Season the chicken thighs with sea salt, then lay in an oven-proof frying pan with 1 tablespoon of the oil, skin-side down. Place the pan on a medium heat, allowing the fat to render from the skin as it heats up, and fry for 8 to 10 minutes, or until crisp and golden.

  2. Flip the thighs, finely grate over a layer of cheese, then transfer the pan to the oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is deep golden brown and lacy. Set aside to cool completely.

  3. Crack the egg into a tall jar, add the mustard, then peel and finely grate in the garlic along with the lemon zest. Squeeze in half the lemon juice, add a pinch of salt, the anchovies (oil and all) and the remaining vegetable oil, and leave to settle for a few minutes.

  4. Slowly push a hand blender to the bottom of the jar, then blitz without moving it around. Once things start to look pale and emulsified at the bottom, slowly bring the hand blender up through the mix to combine the remaining ingredients. Seal the jar and place in the fridge – it will keep for up to 3 days.

  5. Shred the lettuce on a board and toss with the remaining lemon juice. Pick the chicken meat and skin from the bones on the board, then toss with the crispy cheese.

  6. Slice the focaccia squares through the middle, spread a thick layer of the Caesar mayo over the bottom half, pile on the cheesy chicken and lemony lettuce. Pop the remaining bread on top, slice each sandwich in half, then wrap in greaseproof paper and get going!

Dinner - chicken & mushroom hotpot

With a golden gnocchi topping 

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4 large free-range chicken thighs, skin on, bone in

2 onions (320g)

2 large carrots (320g)

½ a bunch of thyme (10g)

320g chestnut mushrooms

1 x 295g tin of condensed mushroom soup

600ml semi-skimmed milk

320g frozen sweetcorn

1 x 570g jar of cannellini beans

2 x 400g bags of potato gnocchi

Olive Oil 

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  1. Put a large shallow non-stick casserole pan on a medium-high heat. Pull the skin off the chicken thighs and place it in the pan to render.

  2. Season the thighs with a small pinch of sea salt and black pepper, and place in the pan, turning with tongs until golden all over, while you peel the onions and carrots and chop into 3cm chunks, adding as you go. Remove and discard the crispy chicken skin, then strip in the thyme, tear in the mushrooms, and cook for 20 minutes, or until the veg is caramelized, stirring regularly.

  3. Now, stir in the soup and milk. Cover with a lid ajar, and simmer gently on a medium heat for 10 minutes. Preheat the oven to 220°C/425°F/gas 7.

  4. Stir the sweetcorn and beans, juice and all, into the pan, then gently drop the gnocchi on top. Spritz with a little olive oil, then transfer uncovered to the oven for 30 minutes, or until the chicken pulls easily away from the bone, the gnocchi are golden and the stew is bubbling nicely.

Dinner - Brilliant Bolognese  

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olive oil

500g higher-welfare minced beef

50g higher-welfare smoked pancetta

1 x 180g jar of 

1 x 400g tin of quality plum tomatoes

300g dried spaghetti

optional: Parmesan cheese, to serve

  1. Place a casserole pan on a medium heat with 1 tablespoon of olive oil. Add the mince, roughly chop and add the pancetta and fry for 10 minutes, or until golden, stirring regularly.

  2. Stir in the Bolognese paste and fry for 1 minute, then tip in the tomatoes, breaking them up with the back of a spoon, along with 300ml of water.

  3. Bring to the boil, then cover and cook gently for 45 minutes (or bake in a preheated oven at 180°C/350°F/gas 4 for 1 hour), or until the sauce is thickened, adding a splash of water if needed. Season to perfection with sea salt and black pepper.

  4. When there’s 10 minutes to go, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain. Toss with the sauce, then divide between bowls and grate over some Parmesan, if you like. Delicious with a crisp green salad.

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