Viewing entries tagged
fatloss

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.


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