Tag Archives: healthy

My ‘Couldn’t wait until pancake day oaty-cinnamony healthy pancakes’

7 Feb

I recently realised that I only knew when Valentine’s day was by the association of that it is two days after pancake day…

hmmm

I would imagine it is generally the other way round.

I love pancakes, traditional French crepes with Nutella and banana have become a little bit of a too common occurrence for breakfast recently.

I equally love an American-style buttermilk stack slathered with butter, maple syrup and scattered with blueberries. Oh I wish there was America’s IHOP (International House of Pancakes) in Europe. My dear old Nan thought it was a chain of Chinese restaurants when confronted with them in the States!

Anyway, I thought of making a bit of a healthier pancake for breakfast this week (an excuse to practice for next week no?) So I went about making American-style ones with made with 50/50 flour and rolled oats to give them a bit more fibre. They are surprisingly filling, and give off a more of a rich, nutty taste, perfect with honey and bananas! IMG_20130125_080905

Serves 2 for a big breakfast!

Ingredients:
130g plain flour
80g rolled oats (I used Quakers porridge oats – yes, it’s really popular here in France!)
1/2 tbsp baking powder
1/2 tsp salt
300ml milk
1 large egg
1tsp cinnamon

To serve:
Chopped banana & honey

Method:
1. Heat a large frying pan on a medium heat. Mix dry ingredients together and then the wet ingredients together in another bowl.
Slowly combine the wet to the dry ingredients.
2. When the frying pan is heated up, drop a tiny bit of butter onto the pan and gently tilt the pan so the surface is completely greased.
3. Use 2-3 tbsp of the mixture for each pancake. Drop onto the pan and flip when bubbles form on the surface.

Serve warm with juice and coffee, and read the paper whilst you’re at it!

 

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thirdyearabroad.com article – eating, cooking and staying healthy!

23 Jan

http://www.thirdyearabroad.com/home/item/1417-eating-local-produce-staying-healthy-budgeting.html

I’ve been writing for Third Year Abroad a few times this year. My latest article is food and travel related therefore I thought it would be suitable to share it with everyone on here 🙂

Hope you enjoy it!

The healthiest, most fulfilling salad ever eaten

16 Jan

It’s healthy January. I am going to the gym, eating lots of seasonal fruit and veg and lowering my carb intake (for a while anyway – baguettes and homemade chips just call out for me to eat them sometimes.) So, I came up with this salad to eat. I managed to find a butternut squash in an organic stall in the market (uncommon in France – they usually sell watery, tasteless spaghetti squash) so thought of some loveeeellyy meals to make with it. Genuinely never felt more satisfied after eating a salad. If you think they are only for light lunches or starters, think again. It’s also super healthy, full of avocado, spinach, lentils (protein-packed and cheaper than lean meat/fish), olive oil and a bit of feta cheese for flavour and protein.

Serves 2 for dinner (big plates!)
Ingredients:
½ butternut squash, peeled and cut into cubes.
½ red pepper, cut into cubes.
400g tin of puy lentils, drained and rinsed.
A few handfuls of washed spinach.
Few handfuls of rocket and lambs lettuce.
Cherry tomatoes, halved (as many as you like)
Feta cheese, crumbled (again, as much as you like)
To make the dressing:
2 tbsp good olive oil
1 tbsp balsamic vinegar
½ teaspoon wholegrain mustard.IMG_20130115_014204

Method:
1. Prepare your squash and pepper, in a roasting tin, lug a few tbsp olive oil over and season. Place in a preheated oven (180C) for around 45minutes until nicely roasted.
2. In a large salad bowl, add your salad leaves, tomatoes and lentils. Make your dressing by shaking all the ingredients in an old jam jar (make sure it’s well sealed!) or stir vigorously in a bowl. Once combined, add to your salad and toss so everything is covered.
3. Once your squash is cooked, divide the dressed salad onto two plates, top with the squash and pepper, and sprinkle over the feta cheese and sliced avocado.

Boozy banoffee loaf

12 Dec

I never know if to refer to any baked good that uses bananas as a

Imagebase as a bread or a cake (maybe more of a cake due to no yeast?!) anyway, ‘loaf’ seems neutral, unbiased to all cake/breads out there! My recipe calls for a good glug of rum to give a Caribbean warmth. I also added some chopped fudge pieces to give a lovely caramel-y flavour. A few walnuts into the batter add texture and compliment the banana flavour well, although pecans would make an equally tasty addition. Eaten with a slather of butter (making it more a bread?!) make it a delicious accompaniment to a warming mug of spiced hot chocolate or even a cheeky glass of mulled wine. Perfect eaten in bed, watching a good film. Although, try not to eat it all at once, the smell that comes from the oven is delicious! Consequently, the downside of this recipe is that you have to endure the smell for an hour or so due to the cooking time.

Incredibly simple method and is a good way to use up those bananas that are going a bit brown in the fruit bowl. In fact the riper, the better! It also stays fresh for a week.

Ingredients:
80g Butter, softened
100g Caster sugar
270g Plain flour (you can use 50/50 wholemeal/plain to make it even healthier!)
2 ½ tsp baking powder
2 Eggs
4 Ripe, medium-sized bananas, mashed
35g Chopped fudge pieces
35g Walnut pieces
1.5tbsp Rum

Method:1. Heat your oven to 160C (fan.) Mix the butter, sugar, flour, baking powder, eggs and mashed bananas until you have a well-combined batter. Fold in the walnuts and fudge pieces, along with the rum. Spoon into a 450g lined and greased loaf tin and bake for an hour or until a skewer comes out clean.

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