Beef & Hummus Wrap

I first saw a photo on the body coaches instagram and I thought, “ooh that looks delicious”. There wasn’t a recipe so I went with my instincts and put this together. There’s a very famous Turkish and Arab dish where lamb is pan fried and put over hummus with a sprinkling of pomegranate, so this is very similar. Except its all put into a wrap to devour at once.

Ingredients

  • 500g lean beef mince
  • 1 clove garlic, minced
  • 1tsp cinammon
  • 1tsp all spice
  • Salt & pepper – Season according to your tastebuds
  • Pearls of pomegranate
  • Hummus
  • Chopped parsley
  • Half red onion, sliced
  • Tortilla wrap
  • 2tbsp Olive oil

How To:

  1. Heat the olive oil in the pan and add in your garlic being cautious not to burn it. Add in your mince and brown. Sprinkle in your seasonings.
  2. Warm up your tortilla wrap and spread the hummus on top.
  3. Once your mince is cooked serve over the hummus.
  4. Sprinkle the onion, pomegranate and parsley on top.
  5. Fold your wrap and enjoy!
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Beetroot Dip

I recently went to the vegan live life event and came across a lot of small businesses who were selling lots of tasty things. I came across a small company called iamnutok and they were selling these beautiful cashew cheeses. I purchased their beetroot and garlic cashew cheese and instantly finished it within a few hours. The ingredients were on the packaging so me being me knew I could recreate it! I have to admit, it tasted delicioussss and I made it taste exactly the way I wanted to. Hope you guys enjoy as much as I did!

 

Ingredients:

  • 2 beetroots
  • 100g cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp miso paste
  • 1 clove garlic
  • Half a lemon
  • Salt for flavour
  • 1 tbsp Olive oil

How to make:

  1. Blend everything in a high speed blender/food processor!
  2. Serve with chips of your choice. I used Ethiopian injera crisps/teff chips which are ultra healthy and very low in calories.

Tomato Soup

This soup is really hearty and I really love tomatoey concoctions and I wanted to put something together quickly that would still be full of nutrients and filling at the same time. Thats a win win situation no?

Ingredients:

  • 1 can chopped tomatoes or 400g fresh tomatoes
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 1 courgette, chopped
  • 3 large handfuls of baby spinach
  • Handful of chopped parsley
  • 2 tbsp red lentils
  • 100g of pasta of choice – I used macaroni elbow macaroni
  • Salt
  • Pepper
  • Chilli flakes
  • Olive oil

Preparation:

  1. Heat the olive oil in the pan and add in your garlic, onions and courgette stirring occasionally until your onions are translucent.
  2. Pour in your tomatoes and lentils and some hot water to follow.
  3. Once your lentils are half cooked add in the spinach, seasonings and pasta.
  4. Cook the pasta till al dente then sprinkle the parsley over and serve immediately.

I sprinkled some dairy free parmesan style cheese on top and it was perfect! As always if you decide to make this recipe please tag me on instagram @eattravelinspire. ♥

Prawn Curry

Sorry I’ve been MIA for so long! I’m actually pleased to announce that my husband and I birthed a beautiful baby girl and that explains why I took a break for a while (a while being a year!). I was craving curry one day and I just started googling some recipes then I ended up putting together this fabulous flavourful curry and without further ado I’ll dive straight into this recipe..

You will need:

  • 2 tbsp olive oil
  • 200ml coconut cream
  • 1 tsp tomato purée
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garamasala
  • 1 tsp cinnamon
  • 1 tsp chilli seeds/more or less – depending on your tastebuds
  • 1 whole bay leaf
  • 1 tbsp desiccated coconut
  • Salt & pepper
  • Thumb sized ginger, grated
  • 2 large carrots, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, chopped
  • 400g tomatoes, chopped
  • 1 onion, diced
  • Handful of coriander, diced
  • 2 bags raw prawns

Preparation:

  1. Pour 1tbsp olive oil into a hot pan which is on a low heat and add in your onions, ginger, bay leaf, tomato puree, garlic and all of your seasonings including the desiccated coconut. Gently stirring to intensify the flavours of the seasonings.
  2. Drizzle the rest of the oil into the pan and add in all of your vegetables and the coriander. Place the saucer over the pan so the vegetables gently steam.
  3. After 10 minutes pour in the coconut cream and add some water if you wish to have a more watery consistency, I left it as it is.
  4. Add in your prawns and boil in the sauce till they turn pink. At this point add in your salt and pepper accordingly and serve with some extra coriander over some rice. I chose to make coconut rice next to it.

 

I hope you enjoy and as always, don’t forget to tag me on instagram @eattravelinspire. To make this vegan use chickpeas in the place of the prawns or mushrooms.

Spinach & Chicken Meatballs

As someone who suffers from low iron I try to think of new ways to incorporate food high in iron into my diet. Luckily my mum is always showing me new dishes and of course I am learning from the best ;-P. This is a meal that is high in protein and will help you if you have low iron. Also, don’t think you need to have low iron to eat spinach! Spinach is great for your skin, your eyes, the lining in your stomach – preventing constipation, it flushes toxins out of your colon and is full of vitamins like vitamin K, vitamin B2, vitamin B6, vitamin A, copper, folate, magnesium, vitamin E, calcium, potassium, and vitamin C. It is an excellent source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline. Need I say more to convince you to eat more spinach?

 

You will need:

  • 1kg chicken mince
  • 1 spanish onion, grated
  • 4 large bags of washed spinach
  • 250g chopped tomatoes
  • Olive oil
  • Salt & Pepper
  • 100g all purpose flour

Preparation:

  1. Mix your onion’s with your chicken mince and add salt and pepper to season. Roll your chicken mince into small little balls, dusting them lightly with the flour, making sure to coat them evenly.
  2. In a pan pour in some olive oil of about 1cm depth, then once your oil is hot, add a few meatballs at a time to shallow fry each side until lightly brown.
  3. Once your meatballs are done, put them to the side and pour in some olive oil into a deep pan, with your pan on a low heat. In small increments you want to cook down your spinach, (don’t worry, it may look like a lot, but it will all cook down and disappear). Make sure your spinach doesn’t burn on the bottom of the pan.
  4. Then add in your tomatoes and once those have softened you can add in your meatballs and a little bit of water if you want your dish to be a bit watery.
  5. Add in your meatballs and at this point you can season with more salt and pepper if you wish. Cover with a lid and allow to boil gently.
  6. Then serve with a dollop of greek yogurt and enjoy!

 

Lemon, White Wine & Mushroom Chicken

You will need:

  • 4 pieces chicken breast
  • Juice of 2 lemons
  • 3 garlic cloves, chopped
  • 1 small onion, sliced
  • 300g mushrooms, sliced
  • Dry white wine (as much as you like)
  • 1tbsp sauce flour
  • Salt & black pepper
  • Parsley (for garnishing)
  • Olive oil

Preparation:

1. Marinate your chicken breast in lemon juice, garlic and black pepper. (From 15 minutes up to over night).

2. Heat up your saucepan and pour in your marinade and chicken. Gently cook each side on a low heat, then remove the chicken from the pan.

3. Drizzle some olive oil into the pan and add your onions and cook with the garlic that is already in the pan. Then add in your mushrooms.

4. Once your mushrooms and onions are cooked, pour in as much of the white wine as you wish. Then add in your flour to thicken the sauce, if you notice the sauce getting too thick, add in some more wine.

5. Now add your chicken breasts in again and season with salt and pepper, coating everything evenly.

6. Make sure your chicken is cooked through then serve immediately with a garnishing of parsley.
I have also tried this recipe with prawns and it worked perfectly.

Super Fish Bowl

This meal was inspired by one of my fun trips to the supermarket. I pick up things I like then think, I either want to make a crazy super bowl feast or make these separately. On this occasion, I wanted to make a super bowl feast (I’m not sure what to call this, super fish bowl feast? If you have other ideas of what I should name this dish, do comment below).

You will need: (serves 2)

  • 2 responsibly sourced tuna steaks
  • 2 cloves of garlic, chopped
  • 1 small onion, diced
  • 400g prawns, marinated in your choice of marinades. (I used, jerk powder, black pepper and cayenne pepper)
  • 2 handfuls of washed kale
  • 1 cup of lentils
  • 1 avocado, sliced
  • 2 large carrots, grated
  • Sriracha sauce
  • 2 tbsp vegetable powder
  • Black sesame seeds
  • Olive oil
  • Salt & pepper

Preparation:

1. Firstly you’ll want to marinate your prawns and put them to the side.

2. Then you’ll want to pour your rice into a saucepan and to your 1 cup of lentils, you’ll want to put 2 cups of water, to get perfectly cooked lentils. Add your vegetable powder into the water too. Make sure the heat is on high, until the water bubbles and then turn it to the lowest setting and cover your pan. (If you cannot find vegetable powder, use salt)

3. Heat some olive oil up in a pan and add your garlic and onion (you may opt out of this option if you do not wish to have these on the side). Once these are cooked remove these from the skillet and a little more olive oil.

4. Season your tuna with salt and pepper and sear your tuna top and bottom and all the sides. I browned each side, however didn’t cook the tuna fully through. Once your tuna is seared, remove it from the pan and slice gently, into sashimi strips and let rest.

5. Add in your prawns to your skillet and cook them until they are pink and remove from the pan.

6. Keep and eye out on your rice, it’ll be cooked once all the water has been absorbed. If you notice this happening, then remove the pan off the heat and add tissue over the pan and reseal with the lid. This will allow the rice to steam to completely dry out.

7. Add your kale to a saucepan or microwaveable pot and pour some water in, barely covering the kale. (Add a pinch of salt and pepper if you wish). Cover your kale and microwave for 3-5 minutes, alternatively cover your saucepan and cook for 5 minutes. Then drain your kale.

8. Now you can put everything together, this portion will serve two people or more depending on your portion size.

9. Once you have put everything into your bowl, sprinkle some sesame seeds onto your tuna and drizzle some Sriracha sauce over.
I hope you enjoy this low carb, high protein super fish bowl as much as I did! Happy eating :-).