Posts Tagged With: healthy

Tooona mayo sandwich

Hey there,  soooo just cos were vegan or vegetarian doesnt mean we cant still have a yummy “tuna mayo” sandwich, but wait, tuna is a fish and the process of stealing them from the sea where they belong means that dolphins are killed and theres just no need for that an I dont particularly want to have a dead body in my sandwich……if we can survive and have a super healthy life without having to eat dead bodys then why wouldnt you?! Im living proof that anyone can be healthy and be vegan as I have a long history of illness in my life and iv not been in hospital since being vegan 2yrs ago, bearing in mind I used to be in hospital monthly!!!….being vegan doesnt mean you “miss out” on anything because absolutely anything can be veganized 🙂  when I went vegan about 2years ago I didnt think id be able to have a tuna mayo sandwich again but that didnt stop me I just put it out of my mind but I had been trying to recreate a tuna mayo style vagan sandwich filling to no avail none tasted like the sea, which is what I fancied tasting….then one day on a vegan page on facebook called “what fat vegans eat” a lovely woman shared her version of toona mayo and a light bulb went on above my head and I thought “omg why didnt I think of that it makes soooo much sense…” I cant find the post so I cant thank her by name but if your reading this then please comment so I can thank you in “person” you have rocked my world 🙂   so that secret ingredient I was missing was nori, toasted nori sheets are the seaweed that sushi is wrapped in, it tastes like the sea and is soooo good in this…..I can say with confidence that its very very very yummy cos my husband (who hates hummus and anything with chickpeas) loves this!  Pretty cool huh?!

Ingredients:

1can chickpeas drained
2 sheets of nori
1 large dill pickle (gherkin) or 4 small ones
Salt and pepper
1tbsp Apple cider vinegar
2tsp toasted sesame oil
Red onion sliced thinly
Wholewheat seeded bread
Spoonfull of egg free mayo
Cup of sweetcorn (cooked and cooled or drained straight out the can)

Method:

1-  place the chickpeas, torn up nori, vinegar,  salt and pepper, sesame oil and pickle into a food processor and pulse a few times till all combined then empty into a large mixing bowl (remember not to pulse too much u want a bit of texture)

2- add the sweetcorn into the bowl along with the mayo and stir to combine, you can add as much or as little mayo as you like.

3- now get your bread, thinly spread some vegan margarine one side of each slice (2 slice per person) then add the tooona mayo to one half of the bread then sprinkle with thin slices of red onion (you can use thin slices of pickled onion instead which is very yummy) then pop the other piece of bread ontop, cut into trianges or rectangles, whatever your heard desires hehe

The forth step is to eat it hahaha

image

Categories: Uncategorized | Tags: , , , , , | Leave a comment

Lean Mean Bean Burger (L.M.B.B Burger)

hey all 🙂  hope everyone is well and keeping healthy 🙂  are you sticking to your resolutions? i hope your here because one of your resolutions was to go veggie or vegan, or even just a promise to cut down on meat for your health….either way you will hopefully love to get your jaws round a nice burger…but it gets better, this is a healthy burger full of protein, fiber, yummy flavors and packed full of vitamins and minerals too 🙂    We all know that meat burgers are full of protein and some people who are uneducated with nutrition would think that anything without meat is missing protein….they wouldn’t be further from the truth,  while meat burgers do have protein its high is saturated fat which causes heart problems and high cholesterol oh and not to mention the news just out that there’s horse DNA in some burgers lol ….plant protein on the other hand is healthy, low in fat and calories, packed full of vitamins and fiber (which you will not find in your meat ones)  PLUS ….they taste soooo good too 🙂  Also if your looking to get your kids into the kitchen, helping and cooking this is a great recipe to start them out….rolling up is great fun for kids 🙂  

hope you enjoy xx

 

Ingredients:  (makes 6 patties) 

 

2 tins black beans (drained, washed)

1 cup mashed sweet potato (chop small and roast or steam until soft)

1cup porridge oats (not quick cook) you probably wont need all of these just add till correct texture

3 Tbsp barbecue sauce

1 Tbsp Vegetarian Worcestershire style sauce

2 Tbsp chopped pickled jalapenos

1 Tbsp smoked paprika

1 Tbsp chili powder

1 tsp ground cumin

cracked black pepper and pinch of salt

**Whatever your favorite toppings are feel free to use them but here’s mine**

beef tomato slices

gherkin slices (dill pickles)

organic ketchup

sliced jalapenos

wholegrain sandwich thins

romaine lettuce, iceberg lettuce, pea-shoots, cucumber, red pepper tossed salad for topping burger and as a salad on the side……make a quick vinaigrette using, extra virgin olive oil + balsamic vinegar + wholegrain mustard + drop of brown rice syrup (or honey if you eat it) and shake up in a tiny jar (i recycle jars by washing out old jars of mustard and things and use them for all sorts of things) 

 

Image

Method:

  1.   Throw all the burger ingredients (not oats yet) into a food processor and pulse a few times and remember to push the mixture down to make sure it all combines, you want to keep it a little chunky….add in the oats little by little until the mixture is firm but moist and holds together.
  2.   Take a handful of mixture into your hands and form a ball, then gently press down to form a burger patties and set onto a baking sheet sprayed with extra virgin and continue until all mixture has been transformed into burgers.  grill in a medium grill for around 15mins or until golden brown all over, flipping carefully halfway through.
  3.   While there cooking get a burger decorating area for everyone to help themselves to when the burgers are ready….

Image

 

 

 

Categories: Uncategorized | Tags: , , , , , | 4 Comments

Vegetable and lentil broth

Hey you guuys 🙂 so your looking for a healthy dinner or lunch? Well you came to the right place…..im all about health and well being 🙂  this is a soup that my gran used to make and that her mum made an her mum made too….everyone has this soup in my family, though they blend or cook it with ham or chicken in it which isnt so good at all 😦  i think this version is the same if not a million times better and also super healthy too….we had it for dinner tonight and kept it very chunky as i dont like blended soup much i prefer to eat my soup not drink it 🙂  dont get me wrong sometimes i like blended soup but if i have lots of veg i like to make it into a meal 🙂   my granny makes soup allot and her soups are lovely but i do like a chunky soup…..my gran makes a lovely broccoli soup and a curried cauliflower soup which ill get up one day but this one is perfect for now 🙂   great for a health kick and great for your tummy too full of yummy veg that keeps your bowels full of fibre…..before i go onto the recipe, if you simply MUST have bread with your soup and you usualy have 2 or more slices then cut that out…stop it! Lol …if you must have bread have a slice of wholemeal seeded bread with some pure spread or other vegan spread you like….i dont have bread with this soup because it doesnt need it it has everything in it already to keep you full……note to self…say no to the bread if your having a chunky soup with potatoes and lentils in it hehe

Ingredients:
4 medium carrots, peeled and chopped
1 medium onion, chopped
3 medium leeks, chopped into circles
3 ribs of celery, chopped
1 or 2 maris piper potatoes cubed, leave skin on
1cup red split lentils
1pint vegetable stock, vegan boullion melted in boiled water
Water to cover the vegetables and more to add as they cook to keep it soup and not moosh 🙂

Method:

    1.   Throw all your veg and lentils into a large pot and add everything else to the pot…the water is just added to make it brothy.   Boil until your veg is soft and cooked through and taste….if it needs more stock then add a spoonfull of veg boullion into the pot and leave for 10 mins stirring all the time so the stock dissolves……add in a little salt and as much cracked black pepper as you like…..we are a pepper pot household we looove our pepper and add allot of it so it burns our lips hahaha its sooo good tho…..

image

This recipe is soooo simple and so yummy and you know its healthy too….

***TIP FOR PARENTS:    hey mummys and daddys….if your wondering if your babies and kids can have this soup of course they can but remember to buy low sodium stock, you can get that from the baby food area of the supermarket ….dont add salt or pepper and if its for a little baby then blend if its for a slightly older baby who likes some lumps then mash it with a potato masher 🙂

***TIP…FREEZING:  this freezes really well so just pop it in a dish and freeze either in a big batch or indevidual portions…if its for the little ones then in little pots for them 🙂 remember to lable them and date them but they should keep for a good while 🙂

Categories: Uncategorized | Tags: , , , , , | Leave a comment

Healthy Tacos with all the Trimmings

hello foodies 🙂 hope everyone is well and hope you are not having the same horrible wet weather were having here its horrible….i have a cheek to complain because we dont get hurricanes and horrible things like that just rain, wind and very slippy leafs on the ground lol anyways back to the food……you need to promise me you wont tell on me but im still supposed to be on a soup and mooshy food but today i needed to eat some tacos so i did…..im paying for it now since my jaw is agony but it was sooooo worth it !! thats how i know these are great haha Also i would like to introduce you to a healthier way to have tacos and guacamame is extra special as it tastes just like traditional guacamole but with half the fat and more vitamins 🙂  win win situation right there!!

Ingredients:

taco “meat”:

1lbs veggie crumbles (minced beef style)
2tsp chili powder
2tsp ground cumin
1tsp garlic salt
1tsp black pepper
1tsp paprika
1tsp shoyu
few splashes of tabasco depending on how hot you like it
1/2tsp dijon mustard
1/4tsp chilli flakes
1/2 onion chopped
1/2 tin chopped tomatoes
4 wholewheat tortilla wraps

Method:

1.   fry your onions in a tbsp of vegetable oil until translucent then add the crumbles until cooked then add all the spices and sauces along with your tomatoes and fry for about 15mins…….

2.    while thats cooking now make your guacamame and salsa and set aside (directions below)

3.    to make your taco shells preheat oven at gas 5 you take your tortillas and heat for about 20seconds just to soften in the microwave and spray with some low calorie cooking spray and hang over the racks in the oven and bake for about 3-4 mins you can keep them in longer or shorter depending on how crispy or soft you like them.

image

Guacamame:

1/2 avocado (ripe)
cup cooked edamame beans cooled
juice of 1/2 lime
1 tomato fine chopped
salt and pepper
splash tabasco
1spring onion chopped fine (scallion)
1/2tsp garlic salt
handfull of chopped parsley (you can use corriander but im not a fan)

method:

1.  moosh everything together and taste and add salt and pepper and more tabasco to taste

image

Salsa:

Ingredients:

4 tomatoes, chopped
1/2 red onion chopped fine
juice of 1/2 lime
1/2 jalapeno pepper (or a couple pickled jalapenos chopped)
handfull of chopped fresh parsley

method:

1.  mix everything together and taste and add some salt and pepper to taste.

image

image

ps….hope you enjoy 🙂 and sorey for the bad photos my fancy camera was out of batterys and i used my phone but it gets the idea out there! 

Categories: Uncategorized | Tags: , , | Leave a comment

Blog at WordPress.com.