Cauliflower-eggstravaganza

This recipe came about randomly as the result of an experiment. I had some cauliflower which needed using up and was intending making some nourishing cauliflower and cheddar soup to warm me up on a chilly Autumnal day. After steaming the cauliflower with some seasoning in the microwave, however, I realised that if I blended it to make soup it would be far too thin for my liking as I didn't have enough cauliflower. Since I still wanted something with melted cheese and I had eggs, I thought I'd crack a couple eggs in with it. For some reason that Mexican breakfast dish of eggs cracked and cooked over spicy tomatoes came to mind and I decided to only mix one egg in with the mixture while the other one I mixed the white in a bit but left the yolk whole. Anyway, it ended up being really tasty and filling too. I would have had a roll with it but it was filling enough on its own. I made this for lunch but it would also be the perfect brunch or make a great, nutritious breakfast to 

start the day #breakfastofchampions style! 

Want to try this for yourself? You can find the recipe below :) 

Ingredients:

80g cauliflower florets (rough handful) 

2 medium free range eggs

1/4 tsp ground cumin 

Couple of twists freshly ground sea salt 

Couple of twists ground black pepper 

2tbsp water 

20g grated cheese 

Cherry tomatoes (to serve)

Method:

Add cauliflower, cumin, water, salt and pepper into a microwaveable steamer. 

Cook on high for 2mins 20secs (900W) 

Remove from microwave

Leave for 20secs  

Carefully remove lid and watch out for steam 

Roughly 'mash' the cauliflower 

Split an egg in and mix 

Split another egg and mix the white but leave the yolk in the centre of the container 

Sprinkle cheese around everything and mix gently 

Place lid back on a microwave for approx 3mins 

Experiment to see how soft or hard you'd like the egg yolk 

Serve with some quartered cherry tomatoes 

You could also add finely chopped onion or frozen peas to the mixture before cooking. The best thing is just to experiment and see what you like!

For more meal ideas, check out @HCRinstacam - my Instagram account devoted to healthy, tasty, and quick cooking 

Bye for now,

Hx

Lunch

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Vegan curried coconut, raisin, and almond grains

This comes from the weekend when after a day of painting, scanning, editing, and running test prints of art of mine, followed by housework,  I was more than ready for some good food. I was in one of those moods when I just wanted food to appear in front of me but did not know exactly what I wanted. After musing with a friend how it would be great if you could imagine food and it instantaneously appeared(!) I reluctantly went into the kitchen to cook. What I was going to cook, I wasn't sure of but knew I fancied something with spices and some fruit. I'm neither vegetarian nor vegan but on that day my fridge and storecupboards suggested otherwise... I was originally thinking of cooking a chickpea and apricot tagine, then a green lentil curry, but I found a packet of mixed grains that were close to their date so that made my decision for me; I'd experiment and make a mixed grain curry with raisins, almonds and coconut. 

The results was amazingly tasty vegan culinary experimentation. I'm sure this was helped by having vegan friends who have got me thinking of different ways to cook! This may not look that interesting but it tasted fab - Moroccan, South American, and Indian vibes going on here 👌 #roundtheworldinaplate 🌏🌍This is a powerhouse of goodness and super tasty!  It's full of plant-based protein, vitamins, minerals, and spices. 

Ingredients:

125g pack of ready to eat mixed grains (eg. quinoa, lentils) (or, instead of buying pre-cooked ones, pre-cook your own)

Raisins (2tbsp)

80g frozen peas 

2 small garlic cloves 

1tsp garam masala 

1/4 tsp cayenne pepper 

1/2 tsp ground coriander 

1 tbsp peach and grape juice 

3 tbsp desiccated coconut 

7 chopped almonds 

Water 

Coconut oil

Sea Salt 

Pepper 

Method:

Melt coconut oil in frying pan and add the spices 

Add chopped garlic cloves

Once softened add raisins and some water. This allows the raisins to become plump and juicy. Mmmm! 

Add frozen peas and quinoa 

Add a little more water 

Stir and simmer till all cooked and the water has been absorbed 

Add some coconut and some more water

Simmer for a couple of mins 

Repeat and add almonds too 

Add the fruit juice 

Add freshly ground sea salt and pepper to taste 

Leave to simmer on low heat for about 10mins 

Serve with torn tortilla wrap or rice 

Enjoy! If you try this out for yourself, I'd love to see a pic - tag me (@HLDCblog) on Twitter, Instagram, or Facebook, or #HLDCblog on social media 

vegetarian

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Vegetable rice in under 10mins

This is a dish I came up with last night when I realised I had just bought more carrots when in fact it was carrots I had plenty of and actually needed some other vegetables... Anyway, I was trying to use some of them up as well as a leftover half courgette so I came up with this. You can use whatever vegetables you have for this though using either carrots, celery or onion as one of your choice is worth considering as they all help to make good stock - which means better flavour. And we all like good flavour! 

I used whole grain rice and topped with a torn mozzarella ball but you could leave the cheese out and add nuts if you're vegan or add meat or a meat substitute if you'd like something a little more substantial. 

It would work well as lunch or dinner, just experiment with different combinations and see what you like best. All of my recipes are just what I come up with in my kitchen naturally with what I have and that is what I hope you as readers will do when you read my recipes. See them as ideas not something you have to completely stick to. I'm all about inspiring healthy eating, not saying this what you should eat! 

See below for the recipe

Ingredients: 

2 carrots

1/2 large courgette 

Handful of spinach 

1/2 pack whole grain rice 

Dried powdered garlic

dried sage

salt 

Pepper 

Water

Optional

Fresh buffalo mozzarella 

Method: 

1. Put the vegetables, garlic and herbs in a microwaveable container with 1tbsp water

2. Cook for 3mins on high (900W) 

3. Then out stir 

4. Then add the rice and spinach and cook for another 2 more minutes 

5. Leave it to stand for 1 min and it's ready to serve 

If you're vegan, stop here and add nuts, falafel or something similar. Or just leave it like this if you want it as a side dish for fish or chicken. 

If you fancy, then add some mozzarella and a drizzle of olive oil to serve. 

For more foodie tips, photos and inspiration, visit my Twitter (@HLDCblog) or Instagram (@HCRinstacam). The blog can also be found on Facebook @hldcblog 

Have a great day,

Helen 

Lunch

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10 Quick, Sweet Snacks

Feeling hungry? In need of some energy to get you through the mid-morning or mid-afternoon drops in energy? Or do you just want some ideas for sweet snacks at anytime of the day? Well, you've come to the right place! Hopefully there will something here that gets those tastebuds craving healthy food! All of these are gluten free (buy GF oats). 

Here's the list:

1. A plate of your favourite fruit 

2.  Oats with milk,  a chopped pear, nutmeg and honey

 3. Healthy pancakes 

4. Chopped apple, Greek yoghurt and maple syrup 

5. Sliced banana, almonds, and melted dark chocolate 

6. Greek yoghurt layered with fruit compote, chopped nuts and toasted oats 

7. Banana smoothie with cocoa powder and flaxseed

8. Bowlcake 

9. Roasted honey and cinnamon sunflower and pumpkin seeds 

10. Cottage cheese or Greek yoghurt with honey 

If you want daily food inspirations then follow my Instagram account @hcrinstacam or Twitter @hldcblog 

I'm also on Facebook: www.facebook.com/hldcblog 

Enjoy!

Helen xx 

Snack

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Banana & Coconut Pancakes (gluten and dairy free)

This is a fantastic sweet dish that is great for breakfast, dessert, or brunch. The pancakes are super easy to make and uses ingredients you probably have in the house already. When cooking, they smell like banana bread baking in the oven! They are also dairy and gluten free while also fitting into a low-FODMAP diet. (Not a fat-losing diet but a diet for people who have IBS) Since bananas are naturally super sweet, there is no added sugar or sweetener and all ingredients are natural making it a ‘clean’ recipe too.

I made these pancakes originally after deciding on a twist from the 1 banana, 2 egg pancakes that are commonly found on the posts of healthy eating food bloggers or those for providing recipes for those with celiac disease. I often just bung stuff together when experimenting with new recipes so I can’t really say exactly why I decided on the following ingredients! What I can say, though, is that I definitely think it worked. If you decide to give them a go too, I really hope you think so too and enjoy them us much as I did. It’s the reason I do this blog, after all, to try to show people that food which is healthy does not have to be boring and lacking in flavour. It really can be exciting and flavoursome!

Here is the recipe

Banana and Coconut Pancakes

Ingredients:

1 ripe banana

1 large free range egg

2 tbsp water

1 tbsp desiccated coconut

1/2 tsp cinnamon

Coconut oil to fry

Method:

• Mash the banana and add the egg, water and cinnamon

• Mix well and add then add the coconut

• Melt coconut oil in a crepe or frying pan

• Once the oil has melted, spoon 1tbsp amounts of the pancake mixture into the pan

• Cook until the top starts to bubble and then flip each pancake over and cook on the other side until golden brown on each side

Serve with a sprinkling of desiccated coconut

Other ideas:

Serve with coconut yoghurt (the type made fully from coconut that is dairy free)

Top with blueberries and coconut flakes

If you'd like to see my daily cooking pursuits follow me on Instagram @hcrinstacam and Twitter @hldcblog 

I also post videos on Facebook: link here

Have a great day,

Helen x

gluten free

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Raspberry Clafloutis-style dessert

This is a delicious recipe for a French Classic. It's my take on it though so I'm not saying it's authentic! I just had a craving for something 'almond-y' so I thought I'd create something a little clafoutis like. This version is gluten free as I used ground almonds but traditionally would be made with flour. 

Raspberry Clafoutis-style dessert 

2 eggs 

1/2 of a 1/4 cup honey 

1 cup semi skimmed milk 

Coconut oil 

50g whole almonds (ground into meal)

3/4 tsp vanilla extract 

Handful of raspberries 

Preheat oven at 190

Put coconut oil on dish and put in oven to melt (about 30secs) 

Once melted, remove from oven and 

Arrange raspberries on dish 

Mix together 

Add to a glass dish 

Bake for 25mins @190 degrees C or until golden and set. 

Follow my foodie pursuits on Twitter: @hldcblog and Instagram: @hcrinstacam

You can also find me on facebook.com/hldcblog 

Sweet!

Have a great day, 

x

sweet

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