Tag: recipe

Fiery Noodles

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This recipe is adapted from Jaime Oliver’s 30 Minute Meals book. As you can see from the photo, this particular page is well used! This part of the recipe only takes about 10 minutes if you use the ready cooked noodles.image

 I use rice noodles instead of egg noodles (for a gluten free option), and leave out the faff of carmellising cashew nuts. If a recipe isn’t easy, or it has too many complicated ingredients or stages, then I don’t have the time or patience. Especially when our 1 year old is clutchingimage on to my leg while I’m trying to cook!

Ingredients: ready to use rice noodles, 1 red pepper, 1/2 red onion, chilli flakes, handful coriander, 2 tablespoons soy sauce, 1 lime, 1 teaspoon fish sauce, 1 teaspoon sesame oil.

  • Put the pepper, onion and coriander in a food processor and whizz up until chopped small. Or you can just chop everything up with a knife.
  • Make the dressing with the sesame oil, juice of the lime, soy sauce, fish sauce and chilli flakes (about 1/2 teaspoon, more or less depending on how fiery you like it!)
  • Mix dressing in to chopped pepper, onion and coriander.
  • Heat a frying pan, ideally non stick. If using a wok, add a little oil to imagestop noodles sticking.
  • Add the veg mixture to the pan.
  • Add the ready to use noodles.image
  • Heat through until noodles soft (about 3 minutes).
  • Eat immediately if you like it warm, or leave to cool for a cold salad.
  • Good served with chicken stir fried in a dash of soy sauce and honey. Or a salmon fillet flaked through it. Any other ideas welcomed!

Oat Gain Cookies

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image

These are much crunchier than the flapjack recipe, possibly due to the coconut oil in the Kinetica Oat Gain.

1 banana mashed

handful chopped sunflower/pumpkin seeds

handful chopped raisins

1.5 scoops Kinetica Oat Gain

2 handfuls oats

Using tablespoon put scoops of mixture on baking tray with greaseproof paper. Flatten each scoop into a cookie shape. Put in oven at 170 degrees C for about 20 minutes, or until browned.

Makes about 7 cookies, approx 150kcal, 6g protein, 20g carbs each (5 in the picture as two have been eaten!)

Tomato & Lentil soup/sauce

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Here is a great recipe for a soup/sauce using tomatoes and lentils that is high in protein, slow release carbs, and full of antioxidants. Especially good for post workout recovery snack/meal! It has just four ingredients and takes about 20 minutes to make.

Photo on 25-09-2013 at 12.17 #7

Why’s it so great?

  • the whole pot is 400 kcal, 25g protein and 30g fibre
  • lentils are low GI, meaning the carbohydrate is released slowly, avoiding peaks and troughs in blood sugar levels. Lentils have some iron.
  • high protein makes it filling, so you’ll be less inclined to snack later on
  • tomatoes are high in lycopene, an antioxidant, which may reduce prostate, breast and stomach cancer risk and lower cholesterol. Tomatoes are also packed full of other vitamins e.g. vitamin C, which enhances the absorption of iron in the lentils!
  • it’s cheap……..approximately 80p for the batch
  • add more water for a more liquid soup, or less water for a sauce. Use the sauce as a base for bolognaise (you can use less mince than normal) or on its own as a pasta sauce
  • for those of you in strength training, super charge with protein by adding some chopped up chicken breast or tuna.

It is incredibly filling. I usually have about half for lunch and the other half as a snack in the afternoon. If I’m pushed for time, I leave out the onion.

Here’s the recipe:

tin chopped tomatoes

100g red lentils (dry)    

1 onion

Chicken/beef stock cube made up to approx 300ml with boiling water

Chop the onion, put in saucepan with lentils and stock. Bring to boil, turn heat down and simmer for about 20 minutes. Add more water if necessary. Add the tin of tomatoes. For extra flavour add a squirt of tomato ketchup, a dash of worcester sauce, and a sprinkle of cumin. For a smoother soup or sauce, use a blender.