Go with the flow Risotto...

This is my go with flow Risotto... aptly named as you can absolutely chop and change the ingredients to suit you and because, well... the vino was aflowinn. 

I love a good prawn and asparagus risotto so it was only fair they were the stars of the show here. You can use any left over white wine - not that anyone has left over wine, I mean, I certainly don’t - or those little bottles of wine you get people you don’t really know for gifts... you know the ones?

 I chose to serve my risotto alongside a grilled chicken breast for an extra protein fix! Portion control is really important in a carb dense meal and little goes a long way to filling ya belly - I’ve ticked off my carb fix, protein, veggies and omega 3 with this yummy dish so I feel super satisfied this eve... or just a little tipsy? Who knows, but it was hella good. 

Ingredients:

200g cooked prawns

125g asparagus tips

2 x chicken breasts

100ml white wine 

700ml vegetable stock

1 x red onion

3 x cloves of garlic

30g butter 

150g easy cook long grain rice 

Parmasan 

Salt and pepper

Olive Oil

1. Dice the red onion and cook on high with the butter and 2x tbsp of olive oil until the onion is cooked and soft.

2. Crush the garlic and add the saucepan along with the rice and 100ml white wine.

3. Drink the rest of the wine. Never waste wine.

4. Cook until the wine has evaporated then gradually add the vegetable stock. Let it evaporate before adding the next pour. 

5. Meanwhile season two chicken breast with a drizzle of olive oil and salt & pepper and put under the grill cooking each side for 12-15 minutes on 200g.

6. Once the sauce is thick and the rice is cooked (takes about 20 mins) add the prawns and asparagus and cook until the veg is softened slightly.

7. Serve alongside your grilled chicken with a sprinkle of parmasan cheese!

Keeping you hungry,

Hannah x

Ps. Please drink responsibly 

Smoked Salmon Rolls

I love it when someone sends me a picture they want me to re-create. My sister text me with a picture she had found on Pinterest of a smoked salmon, sushi style role. It's no secret that I love making sushi, so jumped at the chance when she told me she was thinking about making it for her work lunches and wanted me to test it first - I mean I certainly can't afford smoked salmon on the daily but clearly I'm in the wrong job...

These were super fun to make but quite pricey in terms of how much you get in return. 

For one roll you will need:

1. 120g smoked salmon

2. Handful of cucumber and red onion diced realllly small

3. Soy sauce

4. Mayonnaise 

4. Rice Vinegar

5. Soft cheese

6. Cling film

1. Lay out cling film on a flat hard surface start layering the smoked salmon so it looks like one sheet with no gaps. 

2. Add a thick horizontal line of cream cheese at the bottom of your smoked salmon sheet leaving about a half inch at the the bottom. 

3. Mix mayo, soy and rice vinegar in a bowl to create Japanese style mayo and set aside.

4. Add the diced cucumber and onion on top of the cream cheese, followed by the mayo.

5. Use the cling film to help roll the salmon and filling into a sushi roll.

6. Twist the ends to secure and refrigerate for at least half an hour to set.

7. Use a really sharp knife to slice and hey hey sushi away...

Keeping you hungry,

Hannah x

AvoEgg Bowls

This one is for all my veggie pals... and of course anyone else that is partial to an avocado. Thinking of new ways to freshen up your lunch can be a real chore but my little avocado loving ass is on hand to keep you content! Whilst it may be raining outside, in my head it's spring time and we're ready for egg mayo with a twist. This recipe can absolutely be adapted for sandwiches or toast but for the purpose of this post we're making cute bread bowls.

These bread bowls may look cute but they come with a full belly warning and one is plenty filling at around 700 calories per bread bowl (makes a really good pre workout snack). 

Ingredients (serves 2):

4 x medium eggs

1x avocado

Cress

Low fat mayo

Salt & pepper

1. Boil 4 eggs for 10 minutes until they are hard boiled.

2. Peal the eggs and mash with an avocado and low fat mayo.

3. Season with salt and pepper and add cress.

4. Slice the tops off of two bread rolls and push in the excess bread.

5. Serve mixture into bread bowls and enjoy!

Keeping you hungry,

Hannah x

She got it from her Mama!

I was a really fussy teenager and my poor mum had a right time of it trying to dish up food I would eat. But one thing that always went down very well was the “burger wrap” I think she originally got the idea from a meal she’d seen at KFC if I’m totally honest but it goes down a treat in my house every time! Now I’m not going to sit here and tell you that it’s s healthy meal... yes a wrap does have less carbs than a burger bun but it is full of cheese, sauce and chicken - hella tasty sh*t. 

The less culinary inclined of you will be excited to find out that this doesn’t really involve a lot of cooking but is a definite crowd pleaser!

You will need (serves 2):

8 x chicken burgers

4 x white deli wraps

8 x cheese squares

Lettuce

Baby toms 

Burger sauce 

Oil 

1. Cook the chicken burgers (as packaging suggests) usually around 20 mins.

2. Meanwhile slice and dice the baby toms and lettuce and then mix with as much burger sauce as you like.

3. Once the chicken burgers are cooked. Heat a splash of oil in the pan and set to a high heat. Tip: put the extractor fan on high as it can get a little smokey!

4. Layer up in the middle of a deli wrap. Burger. Cheese. Burger. Cheese. Relish.

5. This is the only slightly tricky bit... fold up the wrap and place face down in the pan.

6. Cook for around a minute then flip and cook the other side. Repeat to all four wraps.

7. Try not to lick your fingers with these homemade super tatsy KFC style wraps!

Keeping you hungry,

Hannah x

Guilt Free Katsu Curry

Summer may feel forever away but for a lot of us it’s time to start shredding our winter cuddle bods for leaner bikini bods!

If you’ve read any of my previous blog posts you’ll know that I am definitely partial to Asian cuisine and have been dying to try my own Katsu curry… because who doesn’t love a Wagamamas? Just because you want to eat healthier doesn’t mean you need to completely cut out your favourite foods and over the next few coming months I will sharing my healthy versions of all my faves.

You might be thinking, what are the benefits of cooking the same meals but from home? Well would you believe me if I told you that a Katsu Curry at Wagamamas is 1160 calories per serving whilst you can cook your own version from home for just under 600 calories.

It’s my aim to help show you that cooking doesn’t have to be difficult or a long process and can be healthy and rewarding instead. I get a real kick out of posting the pictures of my healthy meals and you guys asking me for advice – you know what? It also helps me stay on track too!

It’s ok to be naughty from time to time and treat yourself – we are all human but getting closer to the summer months it’s good to have a plan on what you can eat without it being boring.

Ingredients (serves 2)

1 x packet of microwave wild rice

2 x chicken breasts

3 x garlic cloves

1 x diced onion

2 x carrots

2 x chillies (one green & one red)

3 x spring onions

3 x tsp curry powder

1 x tsp turmeric

4 x tbsp of rapeseed oil

50g flaked almonds

400ml chicken stock

Pinch of ginger from “Very lazy chopped ginger”

1.       Blitz the 50g of flaked almonds in a blender until the consistency of breadcrumbs.

2.       Mix the blended almonds with 2 x tbsp’s of rapeseed oil, salt and pepper on a plate before coating each chicken breast with the mixture.

3.       Place the chicken breasts on a foil lined tray and bake at 200 degrees for 20 minutes.

4.       Meanwhile heat the remaining rapeseed oil in a sauce pan and add the diced onion, ginger and garlic. Bring to the boil, cover and cook until soft.

5.       Once soft, add the curry powder, turmeric and the chicken stock gradually. Bring to the boil, cover and cook for about 8 minutes.

6.       Blitz the all the ingredients in the sauce pan until a smooth curry mixture.

7.       By now your chicken should be just about ready! Stick your rice in the microwave for 2 mins. And create your salad by shaving the carrots with a peeler and dicing the chillies and spring onion – remove the seeds for the chillies if you don’t like it too spicy!

8.       Serve the chicken, salad and rice onto each plate and cover in your low calorie, all natural sauce.

9.       Enjoy guilt free!

Keeping you hungry,

Hannah x

Unicorn Bites!

Doesn't the world just go crazy over anything unicorn related? I know I do. I wanted to create something sooo cute and colourful that I kind of didn't want to eat them and ohhhhh damnnnn, I did just that. THEY'RE SO CUTE I WANT TO DIE. 

These come with a slight magical warning - do not give to children before bedtime. They are hella full of sugar as they are pure chocolate. 

Although I have decorated my chocolate bites unicorn style, you could absolute change these to fit any theme and colour. Maybe pirates with blue shades for a birthday party? Or decorate with flowers for a baby shower? Either way you've got yourself a winner.

Ingredients:

4 x large bars of white chocolate

3 x different food colourings

Decorations

Cup cake cases

Coconut Oil

1. Break up all of the chocolate and separate into 4 bowls.

2. Melt each bowl of chocolate with 2 x tsp of coconut oil to make it really runny.

3. Gradually add the food colouring to each bowl (slowly so the chocolate doesn't go fluffy).

4. Pour your first colour into the cup cake cases - just a small layer and freeze for 20 minutes.

5. Repeat with all colours.

6. Freeze for 45 mins once all layers are complete before decorating.

7. Go crazy and creative with your decorating!

Sparkle and enjoy.

Hannah x

Spice up ya life!

You don’t need to be rocking a Union Jack dress or ginger locks to spice up ya life with the recipe. This recipe is inspired by a recipe that I found on one of my fave blogs; Kitchen Sanctuary. As their recipe is for 8 people... don’t know about you but I’ve never cooked for 8 people in my life, so I had to make some adjustments for just two of us.

It’s so easy to get into a habit of cooking the same food on repeat but this grub is dead tasty and sure to spice up a miserable British eve.

White chili is something I have wanted to try for soo long and I’m glad I finally did because it was delish.

You will need:

2 minced garlic cloves

2 diced onions 

1/2 a lemon

2 diced chicken breasts 

1 diced yellow pepper

1 & 1/2 tbsp of cumin 

1/2 a handful of coriander 

Salt & pepper 

500ml chicken stock

75ml milk 

600g of white beans (I used cannellini beans)

3 jalapeños 

Rice and sour cream to serve 

1. Fry off the onions until soft and golden before adding the yellow pepper, garlic, cumin and coriander. Fry all together until soft and fragrant.

2. Chuck in your diced chicken and fry until the meat is cooked the whole way through.

3. Dice up two of the jalapeños and add to the pan for 3 minutes before adding the chicken stock and milk.

4. Bring to the boil and add the cannellini beans and squeeze in the lemon. Cook for about 10 minutes until the mixture has thickened.

5. Serve with rice, sour cream and the remaining jalapeño!

6. Get your baby spice on and spice up ya life!