Spaghetti carbonara with those egg yolks and it’s not a yolk!

Spaghetti carbonara with those egg yolks

Why can’t you tease egg whites???? They can’t take a yolk!

What is an eggs favourite tree???? A y-oak tree!

Okay. Don’t give up the day job. I already did. Ha ha. Too late.

Enough yolking around and on to that yolk recipe.

I use my yolks for a multitude of things. In fact, last night I used them to make a gluten free coconut raspberry slice which was to die for. If you share my blog, I might just share the recipe. Nothing like a bit of bribery 🙂

Here is a recipe for my favourite carbonara. My kids eat this too although they have pasta and a little of zucchini/courgette or spaghetti squash.I’ve tried to cut their grain based pasta completely but it’s not happening so I’m not going to beat myself up about it! Note the meat free option at the bottom!!

Spaghetti Carbonara

(Serves 2)
Ingredients – for the sauce

4 slices of thick cut or 8 thin slices of bacon (I use nitrite/nitrate minimally processed stuff)(optional – see meat free option below under “tips”)*

4 large egg yolks

2 tablespoons heavy cream (aka double cream) or coconut cream*

½ cup grated parmesan cheese or 1/2 cup of ground raw cashews*

3 cloves of garlic (crushed)(optional)

Black pepper to season

3 heads of broccoli chopped and steamed.

Ingredients – For the pasta

Your usual pasta (I use rice, flax, spelt and whole grain for the kids) OR a vegetable pasta such as spaghetti squash or ribboned courgettes*

Directions

Bring a pot of water to the boil and add the pasta. Cook pasta for around 6-8 minutes or until al dente (cooked so as to be still firm when bitten). Whilst the pasta is cooking, cook the bacon pieces in a large skillet/frying pan over medium-high heat until the bacon is crispy. Add the crushed garlic and stir in. Do not drain off the bacon fat. Keep warm.

Whisk the egg yolks with the cream and half the cheese (if using cashews, omit the cheese step). Add about 2 or 3 tablespoons of water to the mixture and whisk again. Drain the spaghetti and add it to the skillet with the bacon. Stir the spaghetti so that it absorbs the bacon flavor. With the skillet off the heat, pour the egg mixture into the skillet over the bacon and pasta, a little at a time and stir quickly. You want to add it slowly so that it doesn’t scramble the egg mixture. When it’s all in and mixed through, add the steamed broccoli. Mix together. Serve immediately with the remaining parmesan or the cashews.

TIPS

*coconut cream.
Dead easy! Keep some tins of coconut milk in the fridge. Do not shake them. Just open and pour off the water. You’re left with the cream. (The cream is great for whipping and having with cake:)

*ground cashews

If using ground raw cashews instead of Parmesan, you might want to add a 1/2 teaspoon of nutritional yeast. It has a cheesy taste. Personally I don’t like it but then I don’t like Parmesan either!!

*spaghetti squash.

Prick it with a fork, stick it in the microwave for about 3 mins to soften it. Cut it in half. Scrape out the seeds. Place cut side down and cook in the oven for about 25 mins at 350 degrees. Alternatively, place it in a microwaveable bowl with a half inch of water (again cut face down) and steam for about 4 mins (you want the squash to have a bite; not be too hard or mushy). Scrape out the cooked contents with a fork. It comes out like spaghetti.

* courgettes/zucchini
Wash and ribbon using a potato peeler or whatever other tools you have. Steam for no more than 2 1/2 minutes or it will be soggy

* vegetarian option.

Omit the bacon and gently sautee a half of an onion in a tablespoon of olive oil with a 1/2 teaspoon of smoked paprika. You want the onion to be soft and gooey, not dry and crispy so that the flavour mixes well with the broccoli.

Enjoy

You liked the pancake. Now what to do with those yolks.

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What do you do with those egg yolks??

You can FREEZE them. Yeah!!

WHAT YOU NEED

The yolks
Salt
Sugar
Ice cube trays
Ice lolly trays
A freezer bag
A permanent marker

DIRECTIONS

Get yourself 1 or 2 ice cube trays or ice lolly trays and a freezer bag (each individual lolly holder holds about 2 yolks and the ice cube trays, 1 yolk). How you prepare the yolks for freezing depends on what you’ll use the yolks for. Will you use them for savory or sweet dishes. I use mine for both so I keep separate trays.

To freeze the yolks, you need to beat in about an 1/8 of a teaspoon of salt or 1/2 to 1 teaspoon of sugar (I use unrefined brown or coconut sugar) with every 4 yolks. Don’t freeze the yolks as is as they go a really funny texture. Been there ;). When done, divide into the trays and freeze. Make sure you date the freezer bag you put the trays in.

The frozen yolks should keep for about 2 months.

USES

I use my yolks for a multitude of things. I make my own custard and ice cream. I add them to baking and I use them to make chocolate pots and spaghetti carbonara.

Carbonara recipe coming up as well as a flourless brownie each using those yolks!

It’s that pancake

imageIt's that pancake

“I’m running out of ideas for what to eat for breakfast”.

This is the most common thing I hear from people trying to eat a cleaner diet. So what did you eat before? Breakfast cereal? Toast? Waffles? All variations of the same thing, wheat; and 9 times out of 10, you probably wanted something else within an hour of eating them. Not with my pancake though. I can eat it, wait an hour and train like a mad man for another hour after that. Oh and it never leaves me bloated…nicely filled and satisfied but definitely not bloated.

I like it so much I have it for breakfast 6 out of 7 days a week (Okay, I’m a boring fart). I’ve been eating it for over 4 years now (just establishing the fact that I’m a boring fart!) and I’m still not sick of it. I have a fry up on a Sunday. That’s our Sunday treat. We have nitrite/nitrate free bacon, 4 eggs fried in coconut oil, sweet potato hash or fried plantain, spinach and tomatoes but back to the pancake……

Ingredients

1 whole egg
4 egg whites
1 tablespoon of almond meal (almond flour or ground almonds)(you can use coconut flour too but just use 1 tablespoon – I don’t like the texture quite so much!)
1 teaspoon of cinnamon or 1/2 teaspoon of nutmeg
1 tablespoon of coconut oil for cooking

Beat everything together except for the coconut oil. Heat the coconut oil in a pan and cook your pancake.

I usually go to the gym about an hour after eating this so I add a small chopped banana or a handful of blueberries to mine. I do this before flipping the pancake.

You can also spread on a teaspoon of puréed apple. Remember if you add the fruit, you’re upping the sugar and carbs!

It’s delicious well browned. Gives the banana a caramel taste!

Enjoy!

Oh and you can half it, stick it in the fridge and eat half as a snack.

So easy, my 10 year old makes it for me 🙂

Coming soon……

What to do with those spare egg yolks……you mustn’t bin them.
To bean or not to bean….that is the question!

Have a good day!

Cupboard/pantry basics

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When anyone suggests changing your diet for whatever reason, the first thing most of us think is “Ahhhhhh. How much will that cost?”.

If you have the basics, you can always throw together a tasty meal. It doesn’t need to cost an arm and a leg and spices last for ages. Here’s what I always have to hand:

–  jars or containers of sieved and chopped tomatoes

–  apple cider vinegar

–  good balsamic vinegar (do check as some have additives)

–  wine vinegar

–  olive oil (extra virgin and light tasting)

–  coconut oil

–  no salt stock cubes (chicken, beef, vegetable)

– ground almonds

– spelt and coconut flour

– gluten free oatmeal

– unsalted nuts (walnuts, pecans, almonds, hazelnuts)

– seeds (chia, pumpkin, sunflower)

– organic tomato paste (no additives)

– curry paste

– low salt soy sauce or oconut aminos

– spices (granulated garlic, paprika, chili flakes and powder, curry powder, rosemary, sage, tumeric, cayenne pepper, cumin, cinnamon, thyme, onion powder)

– salt and pepper

– vanilla pods

Look out for my chili recipe which has turmeric, cilantro, cumin, paprika and chili powder

Wot no fig!!!

Wot no fig!!!

I’m touching my husband’s head as I say this (touching wood…. Ha! Ha!) but I never seem to catch colds. Don’t get me wrong, I do sometimes feel like one is coming on.

I drink my lemon water just about every morning and I eat garlic like there’s no tomorrow. I’ve read that garlic is an immunity- enhancing food that apparently fights bacteria and cholesterol. That’s good enough for me. I also feed it to my horse as it’s a great insect repellant (note to dads to feed lots of garlic to their daughters!).

Back to the matter at hand. When I feel a cold coming on, I will drink (at least 3 times a day) a large glass of warm water with the following mixed in:

– juice of half a lemon
– 1 tablespoon of raw honey (not the runny processed stuff)
– 1 teaspoon of crushed fresh ginger
– a pinch of cayenne powder
– 1 teaspoon of ground cinnamon

You’ll definitely feel the sweats but in a soothing way 🙂

If it doesn’t work, there’s always my dad’s remedy……hot whiskey. If nothing else, that will make you sleep.

Oh….the fig is in the picture because I saw it in the fridge when I was looking for the ginger and I thought it would look good on my chopping board.

Moozlers “kind of fried” chicken

My 4 year old is always asking for “chicken fries”. She is fascinated with KFC because she always sees chickens outside the shop (I’ll post a picture).

I decided to look up the ingredients on the KFC website and try to make it myself. Armed with my usual post it notes and a pen, I googled “KFC ingredients and hunted down the basic chicken recipe”. What can I say, on realising that I probably didn’t have some of the ingredients in my cupboard, “Modified Corn Starch (none of that), Sodium Phosphates (none of them), Monosodium Glutamate (don’t touch the stuff so none of that), Potassium Phosphate (nope), Carrageenan (nope), Maltodextrin (nope……..not proving to be too successful at the moment), Bleached Wheat Flour (still no), Partially Hydrogenated Soybean and Cottonseed oils (none of this either. Not sure I could squeeze it out of the cotton buds either), Calcium Silicate and Silicon Silicate” (sounds like a school science experiment), I realised I’d have to improvise (this involved opening up my spice cupboard and chucking it all in!)

So here we go.

Serves 3 to 4

8 boneless chicken thighs (but you could use thighs with the bones in, breasts or pieces)
1 cup of whole wheat flour*
1 teaspoon of salt
1 teaspoon of crushed black pepper
1 teaspoon of powdered garlic
1/2 teaspoon of ground turmeric
1 teaspoon of ground paprika
1 teaspoon of dried basil
1 teaspoon of ground ginger
1 teaspoon of oregano
1 teaspoon of dried thyme
1 teaspoon of dried parsley

2 beaten eggs

Olive oil

I nearly burst open a tea bag too but I changed my mind 🙂

*(I try to avoid wheat so I made mine with a cup of ground almonds but you could also use coconut flour or a mixture of these)

Mix together the flour, herbs and spices.

Dip the chicken pieces in the beaten egg and coat with the flour mixture.

Brown the chicken pieces, about 6 at a time, in a frying pan using about 2 tablespoons of oil for every 6 pieces. This should only take about 2 minutes on each side. Remove chicken from the pan and bake in the oven at 375 degrees for around 20 mins. (It will take longer if you use chicken with bones).

Hit with the other half and the kids.

Enjoy.

Share if you like this recipe and please let me know if you make and enjoy this.

It’s not another diet

I really don’t like Goji berries or spirulina. I don’t take maca powder, lacuma or acai extract. Through choice I try to avoid wheat and dairy because I don’t like how they make me feel. I’m not a vegan or a vegetarian although there are days where I won’t eat meat. I’m not paleo although I do Crossfit so everyone assumes that I am! I love to juice but I don’t do it exclusively. In other words, I don’t fit into any mould!

I grew up with a mother who yo-yo dieted. She introduced me to the world of dieting from a young age. I battled with my weight in my teens and early 20s although looking back at pictures of myself, there was absolutely nothing wrong with my shape so I probably didn’t battle with my weight and rather, battled with my self confidence which is where I think a lot of people are nowadays given photoshop and all of the surgically assisted TV personalities we have shoved in our faces every day.

Setting aside my weight gain during my three pregnancies and my weight loss to step on stage in a figure competition after I had my third child, my weight has been pretty constant for the last 15 to 16 years. I’m on average 135lbs, 5’8″ tall and a US size 4-6, UK size 8 and I wear 26 to 27 inch jeans. I’m muscular. (I told you this because you need to eat to be muscular!).

I have a son who has food allergies although we still don’t know to what! I have one daughter who is a fussy git and could live on chicken, raw carrot, lettuce, brown rice, balsamic vinegar and chocolate and another who only likes pink things. Until 4 months ago, I worked in the corporate field as an attorney.

I love food and not salads. I love fries, chocolate, cake, fruit and chips (crisps). I like the odd glass of wine. I believe that life is too short to torture yourself either worrying about your weight or your health and fitness. I believe that life is too short not to enjoy nice things but at the same time, I believe that we are what we eat. So how do we combine these? Something I have been working on for years!

I am not trying to sell you a diet. In fact, I have nothing to gain through this blog other than sharing my passion with you. Food! I want to show you that you can be fit and healthy without dieting. It’s all about eating the right food. I’ll share recipes with you. I’ll share helpful health and fitness tips. I’ll recommend products. I’ll tell you about deals and new products on the market.

My mission……..I’d love to help you change the way you eat.