Healthy Food Recipes & Advice from
#CHEFJODIE
#ChefJodie Tofu & Veggies Bagels
GLUTEN-FREE SEEDED BAGELS (NEW YORK CITY BAGEL COMPANY), AVOCADO, SPINACH, TOFUÂ MARINATED IN TERIYAKI SAUCE, WALNUTS, MIXED SEEDS, CHERRY TOMATOES AND CUCUMBER
1. Bathe Tofu in Tariyaki Sauce for 5 minutes.
2. On a low heat, fry tofu in olive oil (add salt and pepper)
3. After 5 minutes, add walnuts and tomatoes to the pan
4. Toast the bagel
5. Mash avocado, add pepper to mashed avocado
6. Put handful of spinach in microwave for 40 seconds to slightly wilt
7. Spread mashed avocado on bagel
8. Top with spinach and seeds
9. By this time the tofu should've been frying for approximately 10 minutes and should be nicely browned/crispy - so place tofu and walnuts on top of the avocado/spinach.
10. Put cherry tomatoes on side of plate
11. Slice some fresh cucumber and also add this to the side of the plate (sprinkle with pepper)
12. FINITO - Enjoy! Remember to take a photo, post on instagram and tag me!
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This is the #ChefJodie upgrade to the classic avo on toast. The tofu gives some much needed protein to this dish, leaving you feeling way more satisfied. Healthy fats not only from the avocado but also the additional walnuts and mixed seeds! This works for breakfast/lunch/brunch - basically any time of day it will fuel you with all essential food groups your body requires to function optimally!
#ChefJodie Creamy Mushrooms, Tofu & Veggies on Toast
MUSHROOMS, ALPRO SOYA SINGLE CREME, GENIUS GLUTEN FREE BREAD, CAULDRONFOODS TOFU, TOMATOES, CARROT, SPINACH, CELERY, COURGETTE AND PINE NUTS.
1. On a low heat, fry finely chopped celery in a pan.
2. Then add, tofu, carrot, tomatoes, courgette, pine nuts and the all important mushrooms.
3. Season with salt, pepper, oregano etc.
4. After around 10 mins of frying (until mushrooms, tofu look slightly browned) - pour half a carton of Alpro Single Creme into the pan.
5. Keeping the pan at a low heat, stir the creme into the ingredients, feel free to add any additional seasoning at this point.
6. Put your toast into the toaster - whilst you stir the creamy ingredients for around 2-3 minutes.
7. Put a handful of spinach in the microwave for 45 seconds to slightly wilt it.
8. Butter the toast and top with wilted spinach.
9. Pour creamy ingredients on top of toast - serve.
10. Enjoy! Take a photo, upload to insta and tag me in it!
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My best friend that I live with London, Aminah is an a amazing cook and she actually introduced me to Alpro single creme. Before this I only really associated a creamy sauce with something I would order in a restaurant, like creamy prawn spaghetti or creamy mushroom chicken. SO GOOD. But it's actually so easy to get creative and make your own creamy sauce. Of course in true #ChefJodie style I couldn't just stick with mushrooms, I had to go all out and add tofu, tomatoes, carrot, celery, spinach and pine nuts to the mix. This meal is a great balance of carbs (bread, veggies), protein (tofu, spinach) and fats (creme, pine nuts).
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#ChefJodie Gluten-Free Peanut Butter & Dark Chocolate Muffins with a Salted Caramel Drizzle
2 EGGS, 3 BANANAS, PIPANDNUT SMOOTH PEANUT BUTTER, COCOA POWDER, BAKING POWDER, BAKING SODA, SALT, CARAMEL EXTRACT, DARK COOKING CHOCOLATE & SALTED CARAMEL SAUCE.
Full recipe can be found on 'Gluten Free Shoestring' website - glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/
But the basics are:
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1. Mix 2 eggs, 3 mashed bananas and a whole jar of Smooth Pipandnut peanut butter.
2. Add cocoa powder, baking powder, baking soda, salt & caramel extract.
3. Place mixture in a baking tray and add a square of dark cooking chocolate to each muffin.
4. Bake for 25 minutes.
5. Drizzle with salted caramel sauce.
6. Serve & Enjoy! Take a photo, upload to insta and tag both myself and @gfshoestring.
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Okay so these muffins have SO much going for them, not only are they gluten free (I got you glutent-intolerant/coeliac peeps), they're also made with v natural ingredients (e.g the banana base for sweetness - no sugar in the recipe!). The antioxidant-rich dark chocolate square placed in the centre, gives a fabulous gooey, melty element to the spongey muffin. The salted caramel sauce was actually not included in the online recipe, but my mum had some in her fridge - 100% recommend as it levels up these muffins and makes them way more aesthetically pleasing for that insta pic.
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#ChefJodie Colourful af Meal Prep
LINDA MCCARTNEY VEGETARIAN SAUSAGES, TILDA LEMON AND HERB RICE, COURGETTE, SPINACH, CARROT, CHERRY TOMATO, EDAMAME, MUSHROOM
MEAL PREP aka make a big ass batch for 5-6 days, so your lunch is sorted for every day of your working week. YAS.
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1. Pour a dash of olive oil into 2 seperate pans on a high heat for 2 minutes.
2. During the 2 minutes start prepping your veggies - chopping courgette, mushrooms and carrot. [For the 5-6 days I'll use approx. 2 large carrots, 1 whole courgette, 3/4 of a box of mushrooms and 1/5 of a bag of edamame beans].
3. Turn the heat down (low-medium) in preparation for adding the chopped veggies/ sausages.
4. Add all 6 sausages to one pan - every 4 minutes rotate the sausages so they're nicely crispy around the whole sausage (these should take around 10 - 12 minutes to fully cook).
5. Whilst, in the other pan (you can multitask by doing both pans at once fyi) -- add the carrot and courgette around 2 minutes before mushroom (they take longer to cook).
6. Add the mushrooms and around 2 minutes after this add the frozen edamame beans.
7. Keep stirring and flipping the veggies, season with salt, pepper, paprika, oregano and even ground ginger if you're feeling funky (I experiment with different seasoning every time I meal prep so ima leave that with you to be as creative as you feel).
8. Once the sausages have nicely browned remove them from the pan and place in a tupperware box and store in your fridge.
9. The veggies should be fully cooked shortly after the sausages so again, remove these from the pan and store in a large tupperware box in the fridge.
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EACH MORNING PREP
1. In a new tupperware box, place a handful of pre-prepared veggies (from your box in the fridge) and a single vegetarian sausage. Add around 4 cherry tomatoes to the box also.
2. Heat the veggie, sausage mix in the microwave for 2 minutes.
3. Put a Tilda Lemon and Herb Microwave Rice in the microwave for 2 minutes (I love changing up the rice flavours, Tilda is hands down the best microwave rice - obviously if you have the time during meal prep day to make a large batch of rice via boiling it in a pan then plz feel free to make it that way too).
4. While the rice is cooking, chop the veggie, sausage mix into smaller bite-size pieces.
5. Pour half the bag of cooked rice on top of the veggie, sausage mix (use the second half tomorrow or for your dinner?).
6. On top of the rice, veggie , sausage mix, place a handful of fresh spinach.
7. Heat the whole combo in the microwave for one final minute (allows the spinach to wilt a little so you can mush it all together).
8. Cut up and mix all together, place the lid on your tuuperware box and your #ChefJodie Meal Prep lunch is READY.
9. Whip out the colourful af lunch at your desk (or wherever you eat your lunch) - take a pic, post on insta and make sure to tag @jodieseangrant and hashtag #ChefJodie. ENJOY.
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As I said in the recipe this meal prep dish is v simple but so easy to get creative with so you're never bored of it's colourful beauty. Try different flavours of Tilda Rice (Lime and coriander, Sweet chilli and Coconut are some of my favourites). Also get fancy with your seasoning, you can make it spicy with some chilli powder if you like a good spicy kick. In the past I've found adding cashew nuts gives an extra crunchy texture, so give that a try too!
As you guys know I'm not vegetarian but by using vegetarian or quorn sausages you can keep your meal prep stored for a longer period without risking chicken etc going nasty. I've found that the Linda McCartney sausages are my personal favourite but there's obviously many other brands and also tofu pieces which would work well with this dish.
#ChefJodie & Bam Organic Porridge
CHOCOLATE PORRIDGE MADE WITH BAM ORGANIC CHOCOLATE MILK, CHIA SEEDS, MACA POWDER, BANANA, BLUEBERRIES AND WALNUTS &Â A BAM ORGANIC CHOCOLATE MILK MOCHA
CHOCOLATE PORRIDGE
1. Pour 2/3rds of a carton of Bam Organic chocolate milk onto your oats (add water to just above the oat surface - cos you're using the rest of the chocolate milk for your Mocha)
2. Sprinkle maca powder & chia seeds onto the oat, chocolate milk, water mixture.
3. Heat mixture in the microwave for 2 minutes, meanwhile chop up a banana
4. Mix half of the banana chunks into the porridge
5. Heat in microwave for a further 1 minute 30 seconds
6. Add a handful of blueberries, 2 or 3 walnut halves, sprinkle cinnamon and ginger powder and mix.
7. Heat in microwave for another 1 minute 30 seconds
8. Decorate with the remaining banana chunks,a few more blueberries & walnut halves.
9. ENJOY (but warning it's very hot, like you hehe).
10. Take a pic, post on insta and tag @jodieseangrant and @bamorganic, hashtag #ChefJodie, #BamOrganic and #FightTheFake (the Bam Organic slogan)
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MOCHA COFFEE:
1. Add boiling water to instant coffee (any brand) - or those of you with a coffee machine (you know what to do)
2. Pour Bam Organic chocolate milk on top, stir and enjoy.
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So Bam Organic sent me some of their fabulous collection of flavoured (cows) milk cartons. The flavours included chocolate, strawberry, banana as well as their 'added protein' vanilla and banoffee flavour. The nutritional contents of Bam drinks are one of the main reasons I was so excited to work with the brand. Their products are packed full of NATURAL INGREDIENTS - which is actually v rare when it comes to flavoured milks and protein shakes. Their drinks are only sweetened with honey & contain organic whole milk and organic cocoa powder. No refined sugars, no colouring, no artificial flavours or colours. As well as being a great natural product that is tasty and nutritionally nourishing, the packaging is also super sustainable. The cartons themselves are made from 70% renewable material AND once you're done making your porridge you can put the whole carton in the recycling bin since it's 100% recyclable.
**side note: Studies suggest that chocolate milk is actually just as good if not better as a post-workout re-fuel than most 'post-workout protein shakes'. Please feel free to ask me more about this!**
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To get 10% off Bam Organic chocolate milk (and the rest of their fabulous milk collection) head to their website and use my discount code: 'jodiegrant10'.
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ENJOY.
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#ChefJodie Hangover Cure on Toast
GLUTEN-FREE GENIUS WHOLEGRAIN TOAST (OBVIOUSLY IF YOU ARE NOT GLUTEN INTOLERANT CHOSE A GENERIC WHOLEGRAIN/WHOLEMEAL BREAD BRAND), MUSHROOMS, EDAMAME, SPINACH, COURGETTE AND WALNUTS
1. Heat pan on a low heat, add 1 tblspoon of olive oil
2. Chop mushrooms and courgette and place in the pan - fry for 12 minutes (after 6 minutes add the frozen edamame, after 48 minutes add a handful of walnuts)
3. Place a handful of spinach on a plate and heat in the microwave for 1 minute (so slightly wilted)
4. Depending on the hunger levels/ the hangover symptoms (i.e if you feel like you may vom maybe keep it to 1 or 2 slices of toast) - toast the bread & spread a layer of butter (preferably olive oil spread butter)
5. Place all toast on a plate and distribute veggies/walnuts on top
6. Eat with a glass of fresh orange juice and your hangover will be no more
7. Take a pic, upload to insta and tag me in it
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You know the generic bacon butty to cure a hangover? THIS IS THE NEW AND IMPROVED HANGOVER CURE #CHEFJODIE STYLE - all the veggies gona work so so much better than that bacon will. The bread will soak up all the alcohol, whilst the veggies are gonna replenish your bod with all the essential vitamins to make you feel like your fabulous self again. Walnuts are also great for brain function so you can maybe even be productive on a hangover day.
#ChefJodie Porridge
OATS, UNSWEETENED ALMOND MILK, GINGER, FLAX-SEEDS, HEMP-SEEDS, BLUEBERRIES, PEANUT BUTTER, BANANA, ALMONDS, CASHEWS, WALNUTS.
1. Oats + almond milk (half) + water (half)
2. Microwave for 2 minutes, 20 seconds
3. Finely chop banana and root ginger
4. Remove from microwave and stir in 1 teaspoon of PB
5. Add fruit, seeds and nuts
6.Take a picture and post it on Instagram and tag me in it
It frustrates me when people simply add honey to their porridge when so much more can be done with these simple, quick but fabulous little oats. I always add a variation of nuts and seeds (good fats) to keep me fuller for longer. Ginger is great as it adds a kick of flavour as well as lending some anti-inflammatory properties to boost your wellbeing.
#ChefJodie Quorn Sausages, Tilda Lime & Coriander Rice and all the Veggies
QUORN SAUSAGES, TILDA LIME & CORIANDER RICE, MUSHROOM, COURGETTE, SPINACH, CARROT AND AUBGERGINE
#ChefJodie Meal Preppin':
Sunday Evening (making a batch of the basic ingredients for the week) -
1. Fry quorn sausages in olive oil for 12 minutes
-- during which time,
2. Chop mushrooms, courgette, carrots and aubergine and fry on low heat in olive oil for 12 minutes
3. Season the veggies with herbs and spices (my go-to spices are smoked paprika, oregano, pepper and garlic salt)
4. Once all ingredients are suitably crispy/cooked - distribute into tupperware boxes - 1 sausage and a large handful of veg per box - keep in the fridge.
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Weekdays:
5. Heat a packet of Tilda coriander rice in the microwave for 2 minutes - use had a packet for each day
6. Pour the cooked rice over the veggies and quorn sausage within the tupperware box
7. Place a handful of spinach on top of the rice/veg/quorn - heat in microwave for 1 minute (so spinach is slightly wilted)
8. YOUR MEAL PREP FOR THE DAY/ WEEK IS READY - take a pic, post on insta and tag me
During revision season for my summer exams I was in the library from 9am until 7pm everyday. I would give myself Sunday afternoon's off to meal prep for the week. This meant every morning I could jump out of bed and simply grab my tupperware box, heat up my rice and know I had a super nutritious, filling meal ready for my library lunch break. Not sure about you guys but it takes me AGES to decide on a meal deal - if i'm purchasing from a shop (especially since i'm limited to the gluten-free options so can't just grab a sandwich) - and the amount of food you get for your money is just NOT enough for me. So meal prepping means I save time, MONEY and actually feel happily satisfied after. So to anyone with an office job or still a student with pending exams - meal prepping has so so many benefits both health-wise and financially.
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#ChefJodie Salmon and Veggies
SALMON (COOKED IN COCONUT OIL), AUBERGINEÂ BROCCOLI, SPINACH, TOMATOES, CAULIFLOWER, SUNFLOWER SEEDS, WALNUTS. (DRIZZLE WITH LEMON, SALT & PEPPER)
1. Heat coconut oil in pan at high heat
2. Turn heat down and add salmon
3. In a separate pan add aubergine (later add broccoli to this pan)
4. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
5. Personal preference of lightly frying tomato, cauliflower and spinach - add when aubergine is almost cooked
6. plate up, sprinkle with pumpkin seeds, walnuts and pepper
7. Take a picture and post it on Instagram and tag me in it
Salmon is high in omega 3, protein and minerals such as potassium and vitamin B12. Paired with all my favourite veggies, this dish not only looks great but tastes great. Plus the sprinkle of pumpkin seeds and walnuts adds to those good fats and keeps you fuller for longer.
#ChefJodie Vegetable & Tofu Ramen
TOFU, COURGETTE, CARROT, MUSHROOM, GREEN BEANS, ONION, GARLIC, GINGER
1. Lightly fry onion and garlic in a sauce-pan for approx. 4 minutes
2. Add chopped carrots, courgettes, mushrooms and green beans to the sauce-pan - fill to just above surface of ingredients with boiling water
3. On a high heat boil ingredients for approx. 5 minutes before adding chopped tofu
4. Keep on medium heat for approx. 10 minutes - during which add the stock cube, ginger, pepper, salt, honey and other spices to your preference
5, Once you feel that the veggies are sufficiently cooked add the noodles (these were egg noodles, pre-cooked intended for stir-fry cooking) - stir and keep on medium heat for a further 3 minutes
6. Serve - careful its v hot
7. Take a photo, post it on Instagram and tag me in it
You know how some gals see KimmyK and want to learn how to do makeup like her so they watch loads of YouTube makeup tutorials on contouring etc to try perfect it. That's a bit like me and Wagamamas - I want to make a vegetable ramen as beautiful as theirs was (yasai ramen - now taken off the menu, idk why, i email them monthly demanding it to be put back on) - so I've tried different recipes online and found that adding the veggie stock cube with spices, ginger and some honey does taste the best. Please try it out for yourself and let me know if you add additional ingredients that help it get closer to the Wagamamas perfection.
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#ChefJodie Salmon and Veggies
SEA BASS, AUBERGINE, HOMEMADE TOMATO SAUCE AND WHOLE WHEAT PASTA
Homemade tomato sauce:
1. Fry red onion in a pan
2. In a seperate pan, pour boiling water over large tomatoes and remove from pan one by one, and peel off tomato skin (search blanching tomatoes on google)
3.Place skin-less tomatoes into the pan containing the red onion and pour boiling water into this pan
4. Add 1 vegetable stock pot, spinach, herbs, garlic and half a tube of tomato puree to the pan. Stir until tomatoes become sauce-like texture
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Whole wheat pasta:
Boil for approx 12 minutes, serve with either a dribble of olive oil or a nob of butter
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Seabass:
Fry in butter for approx 6 minutes on a low heat, squeeze a lemon on the fish whilst cooking, serve with a sprinkle of pepper
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Aubergine:
No oil required (aubergines create their own moisture) fry until soft.
Swapped my normal salmon for sea bass (crazy I know) - like most fish it is high in Omega-3 Fatty acids and protein. I was really excited to create my own tomato sauce to see if I could make it just as tasty as Dolmio sauce but without the added salt and sugar - it was a success. Making your own sauce means you can tweek it to the flavours you enjoy, for example I love using oregano and pepper. I also only added a single garlic clove whilst garlic lovers out there may wish to add more.
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#ChefJodie Gluten-Free 'Meat-Feast' - ish Pizza
WHOLECREATIONS GLUTEN FREE CHICKEN AND PESTO PIZZA, GREEN PEPPER, OLIVES, PAPRIKA, MIXED HERBS, BACON SPRINKLES
1.Heat oven following instructions given on 'Wholecreations' GF chicken and pesto pizza packaging
2. Slice olives and green peppers
3. Add olives and peppers to GF pizza. Additional paprika and mixed herb seasoning lend extra flavour and spice.
4. Fry bacon in rapeseed oil - until cooked (not yet crispy) - remove from frying pan and cut into small pieces
5. Half way into GF pizza cooking time place bacon pieces onto pizza (will go crispy in oven)
6. Remove from oven and serve
7. Take a picture and post it on Instagram and tag me in it
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Normal takeout pizza is probably one of the worst foods to trigger my bloat and IBS stomach cramps - mainly because I hate seeing food go to waste so nearly always overeat. Additionally the grease the my body ins't used to doesn't settle well, together with the high gluten content of the dough - just a recipe for disaster. BUT my #ChefJodie gluten-free version of pizza means I can fully enjoy this treat and not look 7 months pregnant after devouring every slice. I wouldn't normally add bacon but my boyfriend was hungover so I had made him a bacon sandwich and couldn't just cook bacon and not eat any so. If I was to make this again I would add pineapple cos I am a proud supporter of the pineapple on pizza craze.
#ChefJodie Salmon, Wholegrain pasta and Veg
SALMON, WHOLEGRAIN PASTA, SPINACH, BABY SWEETCORN, COURGETTE, SPRING ONION, TOMATOES.
1. Heat coconut oil in a pan at high heat for a few seconds, before changing to a low heat - place salmon in centre of pan (keep turning throughout cooking)
2. Add a handful of wholegrain pasta and baby sweetcorn to a kitchen pan and add boiling water (should take approx. 10/15 minutes to turn soft - keep stirring to prevent sticking).
3. After 5 minutes of salmon frying, add chopped courgette and spring onion to the pan (season with pepper).
4. When the baby sweetcorn feels soft enough remove it from the kitchen pan with a fork and add it to the frying pan to add a fried-crunch style taste to it
5. In the last minute of pasta boiling add a handful of spinach, before draining the pasta and spinach in a sive and serving
6. chop tomatoes and serve
7. Once salmon and fried vegetables are ready and seasoned in the pan, serve on top of the pasta
8. Take a photo, upload it on Instagram and tag me in it
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After watching 'Trust me I'm a Doctor' (a series currently on BBC I-Player) I learnt that the iron content of spinach is increased by approx. 65% when it is boiled - so wa-la any vegetarians or vegans looking to increase their iron intake try this recipe out. (I say vegetarians and vegans especially as red meat is one of the best sources of readily absorbed iron). For the people that get hangry easily (like me) - the wholegrain pasta used in this dish will keep you feeling full for hours due to its high fibre content.
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#ChefJodie Quorn 'Bangers' and Carrot & Sweet Potato Mash ft. #ChefJodie Gravy
QUORN SAUSAGES, CARROT, SWEET POTATO, BROCCOLI, GREEN BEANS, PEAS, SPRING ONION, ONION, MUSHROOMS, VEGETABLE BISTO
1. Chop carrots and place in a pan of boiling water
2. Peel skin of sweet potato and add to boiling carrots (approx. 4 minutes after carrots were added - they soften faster)
3. On a low heat add coconut oil to a frying pan and add quorn sausages
4. GRAVY - using instructions given on the bisto container prepare gravy in a pouring jug
5. Stir gravy until no chunks left before pouring on top of frying sausages
6. Chop mushrooms, peas, spring onions and onions and add to sausage-gravy pan
7. The gravy - sausage mix does become thicker and sticky so when this occurs simply add more boiling water to the mixture
8. Chop green beans and prepare broccoli - in a different kitchen pan boil these veggies for approx. 7 minutes
9. By this time the carrot and sweet potato should be feeling soft - so remove from heat, sive out of water, place in a bowl and mash with a potato masher - serve with a sprinkle of pepper
10. Season the sausage-gravy mixture with pepper and any additional herbs
11. Once the green beans and broccoli are cooked (7 minutes up) - sive out of water and serve
12. Pour sausage-vegetable-gravy over mash and veggies and ENJOY
13. Take a photo, upload it onto Instagram and tag me in it
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The generic Yorkshire 'Bangers and Mash' doesn't lend the greatest nutritional benefit so I thought I'd give it a #ChefJodie health kick and incorporate 8 different vegetables into this dish. Granted Bisto is not made up of the healthiest combination of ingredients (pretty high salt content) but I'm on the look out for a healthier alternative that tastes just as good - however, with the added vegetables in the gravy you'll find you don't need as much Bisto as the veg adds volume to it. You'll know by now that I'm not a fan of red meat - the taste and texture and still convinced it could be an IBS trigger for me - but by all means if you're a lil carnivore add those pork sausages but you'll need more frying time. Quorn is a great #ChefJodie substitute as it takes barely any time to cook and no chance of death etc.
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#ChefJodie 'All-the-veggies Courgetti'
COURGETTI, EDAMAME-SPAGHETTI, TOMATOES, BEETROOT, SPINACH, AUBERGINE
1. Boil water and add edamame spaghetti (cook till soft approx 5 minutes)
2. Pan cry aubergine (no need for oil as aubergine creates its own moisture
3. Microwave courgetti for 2 minutes
4. Chop spinach, beetroot and tomato
5. Add all ingredients to a bowl and sprinkle with pepper
6. Take a picture and post it on Instagram and tag me in it
This involved using up all the excess veggies from my fridge and ended up tasting great and leaving me feeling great. Veggies are so diverse in their taste and texture so experiment!
#ChefJodie PB Banana mini Pancakes
PANCAKE MIX (EGGS, MILK, FLOUR), BANANA, PEANUT BUTTER (PIP AND NUT), GOJI BERRIES, BLUEBERRIES, CASHEW NUTS, WALNUTS ANDÂ REESE'S CUPCAKES (PB CHOCOLATE)
1. Follow your standard pancake mix recipe, fry in vegetable oil butter and plate up
2. Chop banana, reeses cupcakes
3. Grind up walnuts
4. Sprinkle toppings
5. Drizzle PB
6. Take a picture and post it on Instagram and tag me in it
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Granted this is not exactly 'healthy' and I may have got slightly over excited with the PB but it was pancake day and when you take a closer look at the ingredients they are all natural (thanks pip and nut) - apart from the Reeses cupcakes but #treatyoself. Also high protein from the nuts and PB (thus no protein powder necessary in the pancake batter). If you've never tired goji berries please do - they're tiny but packed with flavour and also provide endless health benefits (source of fiber - aid digestion, packed with antioxidants, help you fight disease, increase energy for better athletic performance and so much more).
** If you do seek a healthier alternative to your classic pancake mix - try mixing eggs and crushed bananas **
#ChefJodie Salmon, quinoa, wholegrain rice, salad and cashews
SALMON, SPINACH, GREEN BEANS, WHOLEGRAIN RICE, QUINOA, TOMATO, CUCUMBER, SALAD LEAVES, CARROT, CASHEW NUTS, PEPPER
1. Heat coconut oil in pan at high heat
2. Turn heat down and add salmon
3. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
4. Around 6 minutes into frying the salmon add quinoa and wholegrain rice to pan (1/4 of microwave packet of Bulgar Wheat Quinoa & Wholegrain - Aldi)
5. Shortly after, add green beans to pan and cashew nuts
6. Chop cucumber and grate carrots - place in serving bowl along with salad leaves
7. 10 minutes into salmon frying add spinach leaves to the pan
8. sprinkle pepper and any preference of herbs into the pan and stir frequently
9. Serve up with salad at base, green beans and rice on top and finally the salmon - sprinkle again with pepper
10. Take a picture and post it on Instagram and tag me in it - (try not to drop your phone on the salmon mid photo shoot as I did with this dish)
This dish is great for a summer's evening when you don't want to go overboard on heavy carbs but still want to feel full. Granted, using microwave packets of rice/quinoa isn't the cheapest option but when paired with a mountain of beans and salad you only really need 1/4 of the packet and can store the rest in the fridge for the following day.
Fried/wilted spinach is also great in salads as it bulks it out so you feel less like you're munching on leaves.
I'm not crazy about salad dressings as I feel they are unnecessary and if cooked correctly the foods natural flavour should be enough - however don't let me stop you experimenting with different dressings that could pair nicely with this dish
#ChefJodie Salmon, Veggies and Almonds
SALMON, CARROT, SPINACH, TOMATO, BROCCOLI, COURGETTE AND ALMONDS
1. Heat coconut oil in pan at high heat
2. Turn heat down and add salmon
3. In a separate pan add courgette (later add broccoli and carrot to this pan)
4. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
5. Personal preference of lightly frying almonds, tomato and spinach - add when courgette is almost cooked
6. Plate up, sprinkle with pepper
7. Take a picture and post it on Instagram and tag me in it
As you can tell from my blog I never get bored of combining Salmon with different veg combinations. This time roasted almonds on the side. Make sure not to over-boil broccoli and carrots as they will lose their nutrients (and that extra crunch).
#ChefJodie 'Bangers and Mash' - Quorn Sausages, sweet potato and veggies (and fruit - cheeky tomatoes)
QUORN SAUSAGE, SWEET POTATO, TOMATO, CUCUMBER, CARROT, SPINACH
1. Wash sweet potato, stab several times, wrap in damp kitchen roll and cook in microwave for 15 minutes (large potato)
2. Heat coconut oil in a pan for 2 minutes before adding quorn sausages at a low heat - fry for 10 minutes
3. Add carrots to the frying pan and season both sausgages and carrots with pepper and herbs of your choice
4. Chop cucumber and tomatoes and plate up (with a sprinkle of pepper)
5. Remove sweet potato from microwave, cut in half and mush with butter
6. Place spinach in microwave for 25 seconds so slightly wilted
7. Plate up ingredients
8. Take a picture and post it on Instagram and tag me in it
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Whether its a summer bbq or a cosy night of bangers of mash, this quorn sausage, sweet potato and veggie combination is light yet filling. I much prefer quorn/veggie sausages to pork - I feel they digest better and no chance of bristle or a fatty taste in your mouth after eating. I use 'quorn - proudly meat free' type. Carrots and tomatoes especially are very low calorie veg so don't be shy with your portions, fill up your plate and enjoy! FYI to anyone who always craves dessert after a meal - the sweetness of sweet potato can curb those cravings - personally i can't get enough of it!
#ChefJodie 'Sushi'
SALMON, WHITE RICE, COURGETTE, CARROT, SPINACH
1. Pour white/brown rice into a small kitchen pot and add water to just above the rice surface - keep on medium heat for approx. 15 minutes (keep checking, stirring and topping up with water)
2. Put coconut oil in pan at high heat
3. Turn heat down and add salmon
4. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
5. Around 5 minutes into salmon frying, add chopped courgette and carrot to the pan - add any preferred herbs/spices
6. Wilt spinach in microwave for 25 seconds
7. Serve rice once soft and fluffy, top with spinach and veg and finally the salmon. Final sprinkle of pepper.
8. Take a picture and post it on Instagram and tag me in it.
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Personally I'm not a massive fan of sushi but I thought I'd change things up and make a 'chefjodie' style sushi. I love the sticky texture of rice and it pairs with salmon beautifully.
After doing some research, if I were to make this dish again I would 100% use brown rice - it has higher levels of phosphorus and magnesium -- two nutrients that nourish your skeleton -- as well as selenium and manganese, two antioxidants. Furthermore, refined white rice has a higher glycemic index than brown rice, meaning it breaks down into glucose much more quickly after being eaten than brown rice. Brown rice takes longer to break down because it contains more fiber - so you feel fuller for longer.
#ChefJodie Quorn sausage Pasta
QUORN SAUSAGE, WHOLEWHEAT PASTA, TOMATO, CARROT, SPINACH
1. Put wholewheat pasta into a pan and add water to just above the pasta surface - keep on medium heat for approx. 10-15 minutes (keep checking, stirring and topping up with water)
2. Put coconut oil in pan at high heat
3. Turn heat down and add quorn sausages
4. Turn sausages every 3 minutes (should take no more than 10 minutes to be cooked and crispy at edge)
5. Around 3 minutes into sausage frying, add chopped carrot to the frying pan - add any preferred herbs/spices (in final 2 minutes tomatoes can also be fried)
6. Wilt spinach in microwave for 25 seconds
7. Place pasta, sausage and veg in a bowl, mix and sprinkle with pepper. Serve.
8. Take a picture and post it on Instagram and tag me in it.
I returned to my mum's house to find my sister with a plate of beans on toast complaining that mum had no food in the fridge - #ChefJodie got to work - found some quorn sausages in the freezer (low in saturated fat, high in protein and fibre, AND TASTY AF). Carrots (mainly used as rabbit food, not today), spinach (cos mama always has about 3 bags) and cherry tomatoes (added a perfect hint of sweetness to this dish). This dish is guaranteed to fill you up for a good few hours, the wholewheat rice being high in fibre so takes longer to digest.
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#ChefJodie Prawn and Calamari Courgetti Stirfry
PRAWN, CALAMARI, BUTTERNUT SQUASH, PEPPER, MUSHROOMS, CASHEW NUTS AND COURGETTI (COURGETTE SPAGHETTI)
1. Add coconut oil to pan at high heat
2. Turn to medium heat and add prawns (cook for around 7 minutes) and calamari (cook for 2 minutes) (sprinkle with pepper or chilli pepper flakes)
3. In separate pan fry pepper, mushrooms and cashew nuts
4. Microwave butternut squash chunks (Sainsburys microwavable veg bags) 3 minutes
5. Microwave courgetti 2 minutes
6. Add courgetti and butternut quash to pan of vegetables for 2 minutes
7. Serve up vegetables, add calamari and prawns once suitably crispy
8. Take a picture and post it on Instagram and tag me in it
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I rarely buy calamari but this was a special occasion. It turns out that calamari is naturally low in saturated fats and high in good fats (omega-3) - make sure to fry in a healthier oil such as vegetable oil. Ready-made courgetti takes only a few minutes to cook in the microwave and is a low calorie, tasty alternative to normal spaghetti. P.s roasted cashew nuts are the best.
#ChefJodie (Healthy-ish) Nutty Cheesecake
WALNUT-BASE, FAT-FREE GREEK YOGHURT, CREAM CHEESE, PEANUT BUTTER, ALMONDS
1. Put walnuts in a plastic bag, wrap in tea-towel and hit with rolling pin - grind until crumbly (amount depends on preference of thickness of base)
2. Whip 20 ounces of cream cheese until light and fluffy
3. Add 10 ounces of fat-free yoghurt to the cream cheese and mix
4. Add 3 teaspoons of PB to the mix, stir vigorously
5. In a cake tin, add walnut base and compress before adding the PB cream cheese mixture
6. Leave in fridge for 2 to 3 hours
7. Decorate with almonds
8. Take a picture and post it on Instagram and tag me in it
I wanted to make my favourite dessert but without all the nasty added sugars. The walnut-base as an alternative to digestive biscuits worked very well and added a 'crunch'. The fat-free greek yoghurt means you don't have feel as guilty adding loads of PB.
#ChefJodie 'Burger' and 'Chips'
CAULIFLOWER BURGER, SWEET POTATO, COURGETTES, TOMATOES, SPINACH
1. Wash sweet potato, stab several times with sharp knife, wrap in damp kitchen roll and place in microwave for 15 minutes (large potato).
2. Whilst the potato is cooking add some coconut oil to the frying pan on a low head, then place the cauliburger in the pan for 10 mins (flip after 5 minutes).
3. About 4 minutes into cauliburger frying time, add sliced courgettes to the pan (and spinach and tomatoes if you fancy - in this case I just added them at the end cold).
4. Carefully remove sweet potato from the microwave, cut in half and mush with butter.
5. Serve up cauliburger and remaining veg.
6. Take a picture and post it on Instagram and tag me in it
In the final months of 2017 I discovered Sainsburys' vegan, vegetable barbeque range - including these fabulous vegetarian burgers mainly consisting of cauliflower. It was a great, sticky texture, took only 10 minutes to lightly fry and the creamy mash potato (vegetable oil butter) complimented it perfectly.
#ChefJodie Avocado Snack
AVOCADO, SUNFLOWER-SEED BREAD, TOMATOES
1. Sunflower-seed bread already had a tough texture so I recommend not toasting it. However, if you have sourdough or a wholegrain loaf then I say toasted is always better as it compliments the soft, mushiness of the avocado.
2. Cut one avocado in half - either use half or the whole avocado - scoop out and mush with a fork before spreading on to bread.
3. Chop tomatoes in half and place on top of avocado.
4. Take a picture and post it on Instagram and tag me in it
Surprisingly filling. Good fats: sunflower seeds & avocado. I recommend Vittoria tomatoes. Also good with blueberries. As a cheaper alternative wholegrain bread - healthier than the refined grains found in white bread.
#ChefJodie 'Fish and Chips'
SALMON (WITH HONEY & LEMON GLAZE), BUTTERNUT-SQUASH FRIES AND PEAS
Due to the cooking time of the butternut squash 'crinkle chips' this recipe takes just over 30 mins (sorry).
1. Place pre-cut butternut squash 'crinkle chips' in tray, drizzle with vegetable oil and place in oven for 35 minutes
2 During this time add coconut oil in pan at high heat
3. Turn heat down and add salmon
4. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
5. Microwave packet of peas - 2 minutes
6. Remove salmon from pan and plate - drizzle with honey and a squeeze of lemon.
7. Plate up chips and peas, sprinkle with pepper
8. Take a picture and post it on Instagram and tag me in it
I am an English gal and proud - but sadly the high oil content of battered fish and chips from your local isn't the healthiest of meal choices. So I made a #chefjodie healthier alternative - that I argue tastes even better than the real thing. The butternut squash crinkle chips take only around 35 minutes in the oven (sprinkle of oil, seasoned with pepper). I usually don't add a glaze to my salmon but it gave some extra flavour to this sweet yet savoury dish.
#ChefJodie Salmon on a mountain of Veggies
SALMON, COURGETTE, GREEN BEANS, PEPPERS, BROCCOLI, CAULIFLOWER, PEAS, ROASTED CASHEW NUTS
1. Heat coconut oil in pan at high heat
2. Turn heat down and add salmon
3. In a separate pan add courgette (later add broccoli, cauliflower, pepper and green beans to this pan)
4. Turn salmon every 3 minutes (should take no more than 13 minutes to be cooked and crispy at edge)
5. Microwave peas in packet for 2 minutes
6. Personal preference of lightly frying cashew nuts prior to plating up
7. Plate up, sprinkle with pepper
8. Take a picture and post it on Instagram and tag me in it
You can see a bit of a theme arising here - salmon and veggies. But look closely and each salmon is flavoured differently - this time a sprinkle of pepper to add a lil spice. The veggie combination is also different as I have some cheeky peppers and green beans in the mix. One thing that does't change is the quantity because who would ever want to finish a meal still hungry? (plus anyone with weight loss goals- you'll be way less tempted to reach for dessert). Don't ever be afraid to mix any remaining veg left in your fridge, simply throw them all in a pan and season with sprinkle of pepper.
#Chefjodie and #ChefRobyn ‘s Spinach-Feta Pie
SPINACH, FETA, FILO-PASTRY, SWEET POTATO, CUCUMBER, TOMATO, LETTUCE AND SEASONINGS
Spinach- Feta Filo Pastry Pie
1. Drape sheets of filo pastry over a loose-bottomed baking pan, overlapping them over the sides.
2. Tip in the filling - spinach wilted in microwave, crumbled feta cheese and eggs
3. Scrunch the pastry that you left overhanging over the top.
4. Brush the top with a final layer of olive oil and bake
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Sweet potato salad
1. Wash sweet potato, stab with knife, wrap in damp kitchen roll and cook in microwave for 15 minutes (large potato)
2. Mix chunks of sweet potato with sliced cucumber, tomatoes, spinach, walnuts. Add a drizzle of honey and sprinkle of pepper.
3. Take a picture and post it on Instagram and tag me in it
I can't lie - this is my sister #chefrobyn 's speciality dish as I tend to not work with pastries. However the spinach and Feta- cheese combination was so tasty! Spinach shrinks down so much when cooked so make sure you add loads (i.e the whole bag - mmm spinach). The sweet potatoes in the salad complimented the pie perfectly.
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