There’s something really satisfying about roasted potatoes and this recipe does not disappoint. There is very little preparation required and these are perfect to take to friends, have your self and even better the next day as leftovers!
There’s still some summer sunshine left (kind of) so this ‘Nice Cream’ represented the perfect summer snack. Nice cream is dairy free and much lower in sugar than a regular ice cream… and tastes great! It’s vegan friendly and simple to make with only 4 ingredients.4 ingredient Coconut Strawberry Nice Cream
In typical English spring time fashion we are still getting some chilly nights here and there ( more than that to be honest) So even if there are loads of ingredients at the moment to eat fresh and make amazing salads, sometimes something more comforting may be what you fancy.
And lets be honest there is nothing more comforting than a nice bowl of chilli con carne… even better if there is no real carne in it.
I love recipes like this that feel like they have been cooked for ages but are really quick and simple to make.
1 medium sized butternut squash (large cubes)
1 small brown onion (sliced)
200g brown basmati rice
2 green chillies (finely chopped)
2 garlic cloves (finely chopped)
1 tin chopped tomatoes
150 ml vegetable stock
1 tin black beans
1 tin chickpeas
1TB ground dry coriander
100g plain yoghurt
2 spring onions
Fresh coriander (optional)
1 Slice the brown onion and place it in a large saucepan with a splash of olive oil. When they are starting to get soft add the chilies and garlic (finely chopped). Add cumin and ground coriander allow 2 mins while staring constantly.
2 In a separate pot cook the basmati rice according to packet instructions.
3 Add the butternut squash and a splash of water to the pan with the onion and cook for around 10 mins or until it starts getting soft. Make sure you mix often to avoid everything sticking to the pan.
4 Add the tin of chopped tomatoes mix and cook for an additional 5 minutes.
5 Finally, add the beans and chickpeas cover the pan and cook for 10 mins on a low heat.
Serve the chilli on a bed of basmati rice.
You can garnish with yoghurt spring onions and some fresh coriander… and if you are into it a little cheese.
Hope you enjoy this recipe as much as I did and fingers crossed for warmer days!
I must admit that I love a good curry, I know that doesn’t sound like the best of choices. The problem is that when it comes to takeaway curry your options are often not the healthiest. For this reason, I love to find curry recipes that are easy to make and packed with flavour. Trust me you can make curry as good or even better than what you can order in from your local curry house.
It’s that time of the year again when we all promise to change and make better choices. For most of us, those hundreds of promises will remain that… promises.
I find that it always makes things easier when the changes that you make are more general lifestyle changes as opposed to just quitting one specific thing. This also helps to cover more areas in your life and leads to a more healthy you.