Viewing entries tagged
diet

Pesto Chicken and veg

Pesto Chicken and veg

Chicken breast is the staple of any diet. Be that to lose weight, put on muscle mass or just to be healthy, chicken breast is at the heart of every meat eater diet!

It is packed full of protein with no carbs and very little fat which is great if you are watching your waistline but also means that it can often taste dry and bland! By adding pesto and baking in foil you solve these 2 problems in one go as well as limiting the mess as all is cooked together in one baking tray!

Off course you can make your own pesto, and I do believe fresh is best, but now a days you can find freshly made pesto (and other pasta sauces in tesco) so if like me you are short of time (or patience) that's the next best thing! I bought the Mattarello Basil Pesto at Waitrose

Now, pesto do have a good amount of fat in it, but they are all good and healthy fats that will help your chicken stay moist and also help keep you fuller for longer. 

This dish is suitable for those trying to lose weight and or on a low carb diet. If you need more carbs, you can always add some sweet potato or I thing it would go really well with buckwheat or quinoa!

Its good to note that I like my veg crunchy so if you prefer softer veg, I'd recommend to pre-cook it before adding to the chicken. 4-5min on a steamer should do the trick :)

Ingredients:

  • 6 Chicken Breasts
  • 150g of Fresh Pesto
  • Vine Cherry Tomatoes (about 6 small vines)
  • Broccoli, Green Beans and Baby Corn (enough for 6 portions), chopped in chunky pieces
  • Salt and Pepper to taste

Method:

  • Pre-heat the oven at 180ºC
  • Cover a roasting tray with foil
  • Place the chicken breast on the foil and put a good layer of pesto in each breast
  • Place 1 vine on top of each breast and add the rest of the veg. Also add a little salt and pepper to taste
  • Cover with foil and place in the oven
  • Bake it for 40 min at 180ºC

There you go! A heathy, tasty and diet friendly meal that takes less than 5 min to prepare (plus 40min of cooking), and makes very little mess! Perfect for all you busy people! :) 

IMG_4778.JPG
40mins at 180ºC

Protein Yogurt Bowl

Protein Yogurt Bowl

This recipe was inspired by the Protein Hous. Flex Bowl! Super delicious! It was love at first taste so I just had to go and try to make my own ;) 

 

Ingredinets:

  • 170g Skyr ( you can use Total 0%, Formage or other thick yogurt)
  • 15g Protein Poder (I used Kinetica Vanilla Caramel Pro-Release)

Topping

  • 20g Peanut Butter
  • 2g Cocoa Nibs
  • 3g Desiccated Coconut
  • 10g Goji Berries
  • 10 blueberries

Method:

Mix the yogurt and protein together. Place toppings and enjoy straight away or leave it in the fridge for later!

 

Macros:

342 Kcal
P: 37g
C: 17g
F: 14g
Fibre: 3g

 

Polenta and Amaranth Porridge

Polenta and Amaranth Porridge

This is a great alternative to porridge oats. Not there is anything wrong with oats, but I am always looking for yummy, nutrient rich ways of diversify my diet and breakfast.

Wonderful and creamy in texture and lovely in taste, it goes well with pretty much anything! This time I decided to top it with desiccated coconut and cocoa nibs! Yum!

Polenta & Amaranth Porridge (1 portion)

  • 20g Polenta
  • 20g Amaranth
  • 20g Spelt
  • vanilla pod or extract to taste
  • 200ml Coconut milk (Almond milk or skimmed milk would work just as well)
  • 250ml water

    Method:
  • Place all ingredients in a pan and cook for about 30-40 minutes depending on thickness preference! Serve with preferred topping and Enjoy !

 

 

Macros per portion prepared with coconut milk:

KCals: 275
P: 8g
F: 6.5g
C: 43g
Fibre: 6.5g

To make things easier in the morning, I've mixed 200g each of polenta, spelt and amaranth in a mason jar. 1 portion = 60g of the already mixed grains.


HLL Homemade Granola

HLL Homemade Granola

I posted this recipe on Facebook in December 2014. I made a whole bunch to give away to family and friends as a Christmas present and it was a

After a few attempts, I finally found a granola formula that works for me... a modified recipe from theroastedroot.net.

It is crunchy and slightly sweet, full of goodness and healthy fats! There will be some protein in the nuts, but I always aim for at least 20g in every meal so I like to add this granola to my favourite Kinetica Vanilla Caramel shake for a yummy protein rich breakfast! But it also goes amazingly well with greek style yogurt!


Ingredients

  • 2 cups raw walnuts
  • 1 cup raw cashews
  • 1 cup raw hazelnuts
  • 1 cup raw pumpkin seeds
  • 1 cup desiccated coconut
  • 1 cup diced dates
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

- Preheat the oven to 150 C° and line a baking sheet (or 2) with parchment paper.

- Add the first 4 ingredients to a blender or food processor and pulse until nuts are chopped in small pieces and NOT into a fine powder. You want so e bigger nut chunks for extra crunch!

- In a large bowl, whisk together the egg white with the water until slightly foam

- Add the coconut oil, honey, vanilla extract, cinnamon and salt to the foamy mixture and whisk together well.

- Mix the dates and desiccated coconut with the chopped nuts and pour it into the wet mixture, mix well.

- Spread the granola mixture evenly on the baking sheet(s) and bake for 40-50 minutes. Stir every 10 minutes to ensure it cooks evenly, but do not stir for the last 10 minutes before you remove the granola from the oven!

- Once golden-brown and crispy, remove from the oven and allow it to sit for 10-20 minutes or until cold. This is when the magic happens so be patient if you want crunchy clusters!

- Once cold, store in air tight container(s).

-Serve with milk, as a crunchy topping to yogurt or with my favourite kinetica protein shake for that extra protein hit!

ENJOY!



Hunters Chicken

Hunters Chicken

 

A lot of people that are on a diet feel that they need to eat separately from the rest of their family.  But it doesn't need to be like that. There are plenty of healthy and tasty dishes that the whole family can enjoy. Just like the Chilli Con Carne Recipe, I am still to find someone that does not like Hunters Chicken!

This recipe is made with chicken thighs which are juicier than chicken breasts, but if you want to reduce calories/fats a little further, just do straight swap. I warn you though, it's no were near as tasty ;)

 

 

Ingredients:

  • 1Kg Skinless and boneless Chicken Thighs (roughly chopped)
  • 100g Pancetta
  • 4 Spring Onions (chopped)
  • 2 Garlic Cloves (chopped)
  • 4 Fresh Rosemary Springs (finely chopped)
  • 1 tin of Chopped Tomatoes
  • 1 tin Butter Beans
  • 125ml of Dry White Wine
  • Drizzle of olive oil
  • 1 teaspoon of sugar
  • 1 salt to taste
     

Method:

  • drizzle a little olive oil in a pan, once its hot add pancetta and stir for about 2 minutes.
  • Add chicken and spring onions and stir until the meat turns white
  • Add the white wine and let it simmer for a further 2 minutes.
  • Add rosemary, garlic, chopped tomatoes, sugar, salt and butter beans and let it simmer for 25 minutes.
  • Serve and enjoy!

For those members of the family not watching what they eat, this dish goes very well with a slice or two of rustic bread or focaccia!

Makes 6 portions. Each contains about:

396Kcals
Protein: 37.6g
Carbs: 5.6g
Fats: 21.5g
Fibre: 1.1


Healthy Chilli Con Carne

Healthy Chilli Con Carne

I don't know about you, but if I had to choose 1 meal to have for the rest of my life, that would be Chilli Con Carne! This was one of the first things James cooked for me (over 8 years ago) and I've been hooked ever since! He certainly found the way to my heart ;)

Since then, Kale has found its way into the Chilli to make it more macro friendly through my competition prep. This recipe has aways been a signature dish for James and a staple at most informal dinner parties held at our house. So I can hardly claim this recipe as mine, but since it was my idea to put the Kale in... I'll claim it anyway ;)

 

Ingredients (makes 4 portions):

  • 500g lean beef
  • 1 onion
  • 1 stock cube
  • 1 table spoon tomato pure
  • 2 clove garlic
  • 1tsp chilli powder
  • 1tsb chilli flakes
  • salt & Pepper to taste
  • 200g kale
  • 1 tin copped tomatoes
  • 1 tin kidney beans
  • a smidge of oil or cooking spray

 

Method:

  1. Cover the bottom of the pan with cooking spray (I found a coconut oil spray in Trader Joes in america with is awesome) or a smidge of oil (i like to use coconut or avocado oil). Place the onions and fry until golden.
  2. Add the mince and stir until it has turned brown.
  3. Add the tomato pure, garlic, chilli poder, chilli flakes, stock cube and mix well
  4. Add the kale and mix until it has reduced in size.
  5. Add Chopped Tomatoes and salt & pepper to taste.
  6. Let it simmer for about 20 minutes, stirring every 5-10 minutes
  7. Add kidney beans and let it cook for a further 5 minutes
  8. Serve with rice, nachos or rice cakes (as in the picture)



Macros per serving (of Chilli only):

KCals: 285
P:28.7g
C:13.7g
F: 7.3g
Fibre: 3.3g