Tag Archives: vegetarian

Baked Eggs & Baked Beans

Today for my brunch/lunch after a long and very tough workout at the gym i came home to a fridge full of left over vegetables and various bits and bobs remaining not eaten by my clan whilst they spent Christmas with me in Toots.

After a good rummage through the fridge and the cupboard- baked eggs and beans it was!

A filling meal, packed with goodness from courgette, spinach and tomatoes and a good dose of protein to help my post workout recovery. I used borlotti beans which are also a great source of protein but are also packed with iron and magnesium – good for blood pressure and also help digestion (needed after Christmas feasting!)

Serves 2
Olive Oil
1 tin borlotti beans
1 tin chopped tomatoes
1 onion – diced
Pinch of Chilli Flakes
1/2 Courgette – diced
2 Handfuls of Spinach
4 Eggs
Yoghurt & Sumac to serve

Start by pre-heating the oven to 200 degs and popping the serving dishes in to warm up. This is important to ensure the eggs cook quickly and well. In a cold oven/dish the eggs will take at least 30minutes to cook and will likely go hard on top remaining uncooked inside.

Fry the onion in a little olive oil and as it softens sprinkle chilli flakes and add the courgette.
Once softened, add the beans and tomatoes and mix well. Add the spinach and season to taste.

Split the mixture between two hot bowls and crack two eggs into each. Place in the hot oven and bake for 8-10minutes until the whites are no longer translucent.

Once cooked, top with some yoghurt and sprinkle with sumac – eat with some chunky bread soldiers!

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Harissa Roasted Aubergine with Couscous & Feta Salad

Recently I have been experimenting with vegetarian meals in a bid to cut down on my meat consumption. I could never totally give up meat – i value the protein, nutritional content and my roast dinners too much but am trying to have at least 2 veggie days per week especially on days when i dont exercise.

Aubergines are an excellent aource of vitamin C – good for healthy skins and cells and wound healing. Aubergines also contain Vitamin K and B6 which are needed for healing, healthy blood cells and energy.

This meal was made up of food needing to be eaten from fridge and stuff already in the cupboard and was quick, easy, light and very tasty. It was also surprisingly filling so if you are looking for a light dinner give this a go.

Serves 1
1 Aubergine
1tbsp olive oil
1tbsp harissa
1tsp honey or agave
1tsp lemon juice
60g Couscous (bulgar or quinoa would also work)
20g Feta – cubed
Handful of Greens – i used tenderstem broccoli, asparagus and runner beans
Handful of pomegranate seeds

Halve the aubergine and score the flesh with a knife into criss-cross pattern. Mix together the olive oil, harissa, lemon juice and honey and generously  brush over the flesh of the aubergine. Place in the oven at 180degs for 25 minutes or until softened. To assemble the salad, cook the couscous to instructions – I usually cover with boiling water and leave for 5 minutes until cooked through. Steam any greens that you are using. Simply mix the grains, greens, feta and pomegranate seeds adding a little lemon juice, oregano and sumac for extra zing and flavour.
Serve with the aubergine on top for a tasty, healthy, vegetarian dinner.

My last meal in my first Flat

I’m about to move house and leave my lovely huge kitchen for the delights of a “do-er upper”. I am not moving far but will have a whole house – i’ll be knocking some walls down and building some new rooms so will have a lovely new kitchen in no time but tonight – as the last time i’ll cook here it was quite emotional.

So my last meal was a vegetable curry and it was delicious. It ticks all the gluten free, dairy free, low fat, no salt, no sugar boxes and was packed with nutritious vegetables.

Serves 4
1 tsp Cumin Seeds
Coconut Oil
1 onion – blitzed to form a paste
1 carrot – diced
1 potato – diced
1 tin plum tomatoes
1/2 tsp ground cumin
2tsp ground coriander
1tsp turmeric
1/2 cauliflower – chopped to florets
1 red pepper – diced
1 courgette – sliced
1/2 tsp Garam masala

For the Masala – blitz the below:
1 red chilli
2 cloves garlic
4cm Ginger

In a large pan heat some oil, once hot add the cumin seeds until they start to pop. At this point when fragrant, add the onion and gently cook until caramelised and dark. Add the carrot and potato along with the spices, mix in the tinned tomatoes and then half fill the can with water and add this too. Leave on a high heat, covered for 10 minutes.

As the vegetables begin to soften, add the cauliflower, courgette and pepper and a little water if needed. Mix together and add the chilli masala paste. Leave covered on the hob, bubbling away for another 15 minutes. For the final 5 minutes uncover to allow the sauce to thicken a little. The curry will be ready when the veggies are soft and the sauce is thick and punchy!

Serve with cauliflower rice and a sprinkle of fresh coriander.


And with that il say a fond farewell to my lovely flat in Toots and sign off….next time I blog it will be from my new house!