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So Here it is. My first blog.ย 

This is the post excerpt.

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So the time has come to have a go at the art of blogging. Please bare with me as this world is very new to me. 

I will be mainly blogging about healthy, affordable food with a few cheeky treats in there. I’ll also be putting up some family meals in there which are cheap and cheerful but with maximum wow factors for all the family.  (My 6 year old Ebony is a big inspiration for me!)

Those who know me, know how much I love food and after being asked for a long time I’m finally ready to share and hopefully inspire some people. 

So here’s a little bit about me and how I came to be here.

I’m a 31 year old self proclaimed spinster (with child), that hates cats and trying to get the body that society has made me think I have to have. 

I have a few health conditions that make it very hard for me to maintain weight loss let alone have the will power to actually eat right. 

The biggest obstacle is my depression. No one wants a salad when they’re feeling shit. This is where the secret eating happens. Yes I’m the worst person ever for that!!

I also have polycystic ovaries topped off with the lovely endometriosis. So my body is in starvation mode constantly and burning the wrong energies off. 

Working full time and unsociable hours is another factor but after some wise advice from lots of beautiful people, I’ve come to learn, that it’s all in the preparation. 

So here I go on my blogging journey. I hope you enjoy and have a laugh along the way.

Roast sweet potato and butternut squash salad. (My personal favourite!)

For this you will need: 

1 large sweet potato 

1 butternut squash

1 red onion

(2 red peppers optional)

Roast all of the above for 20-30 mins in a small amount of olive or coconut oil and light seasoning to taste. 
Mixed salad leaves for colour or plain. 
Pomegranate seeds or toasted pine nuts go just as well to garnish. 
The dressing: 
1 large ripe avocado 

2-3 tbsp of olive oil

Pinch of paprika 

Salt and pepper pinch to taste. 

Blend all together. Add a little water if still to thick. 

(This wants to be like ice cream sauce thickness) 
The dressing will last 2-3 days in the fridge. 
Bang it all together and make look pretty with a sprig of basil if you’re entertaining. 
Enjoy as a warm or cold salad. 
Let me know what you think. ๐Ÿ˜˜

Tonight’s dinner: Poached salmon and couscous salad with a soy and ginger dressing ๐Ÿ˜Š

Here’s the recipe per portion: (I don’t weigh anything btw)

. 1/4 large pepper

. Cucumber

. Any mixed salad leaves or plain. 

. Plain couscous

. 1 salmon fillet (I buy the frozen packs of salmon. Cheaper and just as good poached from frozen. 
And here’s the magic that pulls it together. 
The dressing!:

 In jar: (so you can keep and use again) 

About 1/4 jar light soy sauce, 1/8 olive oil and I tbsp of pickled sushi ginger. (You can use fresh but it goes off quicker) 

Give it a good shake and leave to infuse for 30 mins before using. 
Chuck it altogether and bam. 
The dressing also makes a lush marinade for stir frys with chicken or beef ๐Ÿ˜Ž