Archive of ‘Dinner’ category

Sweet Potato & Spinach Mash

sweet potato spinach mash

Sometimes you focus on the main meal so much that you forget about adding a bit of variety to your side dishes!

This adds no extra time to our prep or cooking but adds some much needed nutrients to your diet!

Simply boil some sweet potatoes ready to mash, during the last 5 minutes of the potatoes cooking tear and steam a handful of spinach until wilted (steam it over the same pan our cooking the potatoes in). Mash the potatoes as normal then stir in the spinach.

Yum!

Love Roo xx

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Paleo Agave, Mustard & Garlic Chicken

agave mustard garlic chicken and sweet potato spinach mash

This recipe is absolutely scrumptious and tastes awesome with sweet potato and spinach mashed potatoes!

To make this dish all you need is:

  • 2 Chicken Breasts
  • 1/3 cup dijon mustard
  • 1/4 cup agave nectar
  • 2 cloves garlic crushed
  • 1 tbsp apple cider vinegar
  • 1 tsp rosemary
  • 1 tsp thyme

Firstly preheat the oven to 180C

Then mix together the mustard, agave nectar, crushed garlic, cider vinegar, rosemary and thyme.

Place some parchment paper in a small roasting tin and place the chicken breasts on top.

Then spoon the agave mustard mixture over the chicken breasts and ensure they are evenly coated.

Cook for around 30 minutes until chicken is cooked through.

Love Roo xx

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Pasta Carbonara

Carbonara

Okay, so normally I try to stay away from pasta because for me it is a slippery slope and I find after one mouthful I could eat enough to feed a small army! As part of my diet I aim to eat clean and as close to Paleo as possible which means pasta is on the “naughty” list, however I allow myself the occasional treat and whenever I do I always make sure I go for wholegrain pasta to make it the healthiest option possible!

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Hearty Chorizo, Kidney Bean & Veggie Soup

I am soooooo in love with a nice warming soup, especially when there’s such a chill in the air, it warms your cockles and muscles alive alive-o! Added bonus it’s a one-pot dish so minimal washing up afterwards – it’s win win!

chorizo soup IMG_20150207_121020

Ingredients

  1. 3 garlic cloves
  2. 1 red onion
  3. 2 tbsp coconut oil / ghee
  4. 1 red pepper
  5. 1.5 – 2 tbsp tomato paste
  6. 1.5 pints vegetable stock
  7. 1 medium sized sweet potato
  8. half ring of chorizo
  9. 1 courgette
  10. 1 tin of kidney beans
  11. 1 tin of coconut milk (use cream at top)

Method:

  1. Melt the coconut oil or ghee in a large saucepan
  2. add the chopped garlic cloves and onion and fry for a couple of minutes
  3. Then add the red pepper and fry for a couple more minutes
  4. Add a small amount of the vegetable stock and tomato paste to a measuring jug and mix until thick
  5. add this to the pan and then add the remaining amount of stock and potatoes
  6. bring to the boil and simmer for 30 minutes stirring occasionally
  7. then add the courgette and chorizo and kidney beans (drained) and stir.
  8. cook for 15 minutes
  9. then add the coconut cream and cook for a further 15 minutes

Serve and devour!

Love Roo xx

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Paleo Garlic Butter Chicken

Paleo garlic butter chicken

Okey dokey, so January is the WORST month for me diet wise! I manage to make it through Christmas and then there are a ridiculous amount of birthdays in January that my month seems to be filled with birthday celebrations, a few naughty nibbles and lots of cake! So February is my get back to eating clean and healthy month, here is my first new recipe to kick off my healthy mission, and as always it’s dead simple to make!

Ingredients:

  • 1/2 red onion
  • 1/2 cup ghee
  • 3 cloves garlic
  • 1/2 tsp oregano
  • 1/4 tsp cumin seeds
  • 2 chicken breasts

Method:

  1. First of all pre-heat your oven to 180 / 375.
  2. Chop your onion and place it in a baking dish
  3. Put the ghee in a saucepan and heat it up slowly
  4. Chop your garlic finely
  5. Once the ghee has melted add the garlic to the mix
  6. Then add the oregano and cumin seeds, and cook for around 5 – 7 minutes
  7. Place your chicken breasts on the bed of onion in the baking dish
  8. Pour the butter garlic and herb mixture over the chicken
  9. Cover with foil and cook in the oven for 25 minutes (remove the foil for the final 5 minutes)
  10. I served mine with some rocket, sweet potato mash, broccoli and carrots. But if you fancy something else you could always try using quinoa or cauliflower rice.

Love Roo xx

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Paleo Sausage Stew

Sausage StewWhen the night’s draw in early and it’s cold outside I am dying to eat hearty warming stews, here’s the latest paleo recipe for you to try; a nice and spicy sausage stew that takes about 40 minutes to cook, or it’s easily cooked in your slow cooker too, all you need to do is step 1 and then add everything to the crock pot in go. If you don’t want the spice then don’t add the chillies!

 

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Crockpot Chili Recipe

Crockpot chili

My crockpot / slow cooker love affair is in full swing and I seriously can’t get enough of it! When I first started using my slow cooker I noticed that my sauces were still really watery and I really like a nice thick consistency so if you’re having the same problem here’s a little tip; 30 minutes before you want to serve up turn your slow cooker up to high and remove the lid, this should help thicken the sauce up quite nicely 🙂 Anyway, here’s my latest slow cooker creation:

Ingredients:

  • 500g minced beef
  • 3 cloves of garlic grated
  • 1 tin of chopped tomatoes
  • 1 carton of pasata
  • 1 tbsp of tomato puree
  • 1 tbsp lea and perrins worcestershire sauce
  • 1 red pepper chopped into strips
  • 1 tin of drained kidney beans
  • 2 tsp of chili and cacao nibs
  • 1 tsp cumin
  • 1 tsp cinnamon

Method:

Doesn’t get easier than this; put everything in your slow cooker, give it a stir and cook on high for 4 – 5 hours.

I served this with some baked sweet potatoes but it would be just as tasty with cauliflower rice, quinoa or wholegrain rice.

Love Roo xx

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Paleo Fajita Mix

paleo fajitas edited

I absolutely loooooove fajitas, they are so flavoursome and feel really naughty but you can have them as a healthy option too! Here’s how I make mine:

Ingredients

  1. 2 tbsp melted coconut oil or ghee
  2. 3 tbsp agave nectar
  3. 1 tbsp red wine vinegar
  4. 1 tsp paprika
  5. 2 tsp chilli
  6. 2 tsp oregano
  7. 1 yellow pepper
  8. 4 chicken breasts
  9. 3 garlic cloves finely chopped

Method:

  • Mix all seasoning and wet ingredients to make a marinade.
  • Chop the chicken into chunks or strips
  • Pop the chicken in the marinade and make sure it is fully coated. Allow it to marinade for at least 30 minutes
  • Heat a little coconut oil or ghee in a pan on the hob, add the chicken mixture and heat until the chicken is cooked through
  • Chop the peppers and throw them in the pan with the chicken mixture for 5 minutes.
  • Serve with cauliflower rice, or use crunchy lettuce leaves as wraps.

Love Roo xx

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Slow Cooker Vegetable Curry

Yum yum yum! I am still obsessed with my slow cooker and have been experimenting, here is a delicious vegetable curry you can make in your crockpot. Just chop all of the ingredients, chuck in the pot and cook on low for 7 hours.

Vegetable Curry

Love Roo xx

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My Obsession with Canton Chef Continues….

So those of you who have been following my blog since the summer will know that I have a little bit of an obsession with Canton Chef products! I discovered their awesome products at a Whole Foods Market local food fair back in the summer and cannot stop eating them! Canton Chef definitely noticed my love affair and very kindly sent me a sample of their sweet and sour stir fry sauce and I have been itching to get it in my wok and in to my mouth! So I’ve been waiting for a day for Roo Boy to be away so I don’t have to share and that day has finally come……… 🙂 I prepped my veggies for the stir fry (bell peppers, half a red onion, a carrot, a handful of sugar snap peas and some broccoli florets), then I  steamed some cauliflower to soften before putting in the blender to make some cauliflower rice, I had my sachet of sweet and sour sauce and some turkey meatballs which I chopped in half and fried with my veg, nom nom nom! Within 30 minutes of getting through my front door I was sitting down with a bowl full to bursting with colour and yumminess! I just about managed to save some for my lunch tomorrow too 🙂

Sweet & Sour Stir FryCanton chef Stir Fry Sweet & Sour

Canton Chef Sweet & Sour stir Fry

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