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Friday’s Chorizo & Chickpea soup Along with Steak #foodblog

Friday’s #foodblog Chorizo Soup & Sirloin Steak

Friday’s #foodblog 

Pre training was a banana because \i knew the session would be an easy one. Post training breakfast was day 2 of straying from my usual (shreddies & raisins) and I once again had sugar puffs! No particular reason for that I just wanted a change.

Lunch - Chorizo & chick pea soup 

I had a tin of chick peas in the cupboard for ages and didnt know what to do with them so I did some research and found a really recipe with chorizo.

What you need; 100g chorizo, 1 tin chick peas, 30-40g red or green lentils, 1 red onion, 2 carrots, 2 celery sticks, 500ml vegetable stock, paprika, seasoning.

What I did; For this recipe you just use 1 pan so make sure it can hold 750ml of stock at least. In the pan fry the chopped chorizo for 2 minutes in a little oil. Add the chopped red onion and fry for a further 4 minutes.

Add the chopped carrots & chopped celery and cook for another 5 minutes. Add 1-2 tbsp of paprika and fry for another minute. Now add the vegetable stock and bring to the boil. Once the water is boiling add the lentils and simmer for 20-25 minutes. 

Serve with warm crusty bread! 

Friday night I had gym and needed to replace the protein that I used in the gym so for Friday night’s dinner we had …… sirloin steak!

Dinner - Sirloin steak with baked potato and salad.

What you need; sirloin steak, baking potatoes, salad or garden peas.

There really isn’t a recipe for this and David cooked the steak for me but I will still show you a picture :) 

So thats the end of my #foodblog I hope you found it interesting and saw that you can have healthy food that is still exciting! 

Keri-anne xx

Thursday’s Salmon & cous cous #foodblog picture 

Thursday’s Salmon & cous cous #foodblog picture 

Thursday’s #foodblog

Pre training was toast with peanut butter this time. A harder set than the previous days so a little more energy was required. Post training I deviated from my usual and had a bowl of sugar puffs! 
Lunch was left over Lasagne from Wednesday night. Quick and easy! I had it with a warmed crusty bread roll. 
Dinner Baked Salmon and Cous Cous 
What you need; Salmon fillets, plain or lemon flavoured Cous Cous, sun dried tomatoes, hot vegetable stock, tarragon or rosemary, 2 spring onion, grease proof paper, lemon, salad & carrots. 
What I did; Per heat the oven to 200 degrees C. In a bowl measure out the desired amount of Cous Cous and pour enough hot vegetable stock to just cover the top of the Cous Cous. Add 1 teaspoon of olive oil and the juice of half the lemon. Stir and cover with cling film and leave for 10 minutes. 
In the mean time cut (as many salmon fillet as you require)  large pieces of grease proof paper and place on a baking tray. Once the Cous Cous is ready fluff it with a fork and add the chopped sun dried tomatoes, herbs and chopped spring onions. 
In the middle of the grease proof paper divide the Cous Cous evenly and place the salmon fillet on top of each pile. Season the salmon with salt and pepper. Now wrap the salmon in the grease proof paper so they look like Cornish pasties making sure all the edges are sealed. Bake for 15 minutes or until the fish is firm through the paper. Make sure that the salmon is the same colour all the way through. 
Serve this in the bag with a side of salad and chopped carrots. 
This is really quick and easy to do - 25 minutes from start to finish. 
Enjoy!!
Keri-anne xx

Wednesday’s #foodblog Lasagne with a twist!  I only train once on a Wednesday, in the evening so usually I get to sleep for as long as I can on Wednesday mornings but this week I was too excited and too busy to sleep! I went to Edinburgh Zoo and got to feed the Pandas, Otters and Meerkats. It was so much fun. For breakfast David and I went to a cafe in Leith called Haven that had had brilliant reviews online. I decided on eggy bread for breakfast, a real childhood favourite of mine! Because I was having so much fun at the Zoo, David and I stayed a little longer than expected which meant that lunch was rushed and on the go - toasted chicken & salad wrap - it’s very quick, easy & good!  Dinner was less rushed and after training I had time to make one of my favourite meals - Lasagne, with the help of Jean (David’s mum). Growing up I didn’t really enjoy eating vegetables so my mum came up with an ingenious way of make us eat cabbage. She replaced normal pasta sheets with cabbage when she made her famous lasagne. Now it may not sound that nice but it’s AMAZING and still the families dish of choice when we have a celebration! The best bit about replacing pasta sheets is that it is now a gluten free meal and my mum is celiac so it works out perfect, anyway I usually do a mix of both cabbage and pasta sheets so that I am replacing energy that I have lost through training. Dinner, Keri-anne’s Lasagne  What you need; 1 pack of mince, 1 red onion, 1 clove of garlic, 2 tins of chopped tomatoes, splash of Worcestershire sauce, squirt of tomato sauce, seasoning, dried oregano, tomato puree (optional),  1 pack of egg lasagna sheets, half a cabbag, 1-2 cans of cream of tomato soup, cheese to sprinkle on top, garlic bread (optional) What I did; In a large frying pan, gently fry the onion on a low heat until soft, add the mince, crushed garlic and increase the heat. Fry until all the mince has turned the same brown colour. Add the tins of chopped tomato. Then add a splash of the Worcestershire sauce, about a tbsp of tomato sauce and add a little tomato puree to taste. This is the time to season with salt, pepper and some oregano if the sauce is too rich. It’s really important to taste the sauce. Simmer for 15-20 minutes.  In a large oven proof dish cover the bottom with a layer of cabbage then a layer of pasta sheets. Pour half  the mince over the lasagne layer. Repeat the cabbage & pasta layers and finish with the remaining mince. On top of the mince one final layer of cabbage and pasta. Then pour over the top of the sheets the can/s of tomato soup. Making sure you cover all the pasta or it will not cook. Grate cheese over the top. Place in a pre heated oven at 180 degrees C for at least 20 minutes or until the cheese has browned. I usually enjoy this with some garlic bread! This meal is a mixture of recipes from my mum’s cabbage idea to David’s cream of tomato soup on top. I think it tastes so so so good! I usually make enough so that I can have the rest for lunch the next day. For dessert we had a slice of banana bread that I made on Wednesday. I will put that recipe up on another day though.  I hope you have all enjoyed my food blog so far and if you have any questions, don’t be shy - just ask :) Keri-anne x

Wednesday’s #foodblog Lasagne with a twist! 

I only train once on a Wednesday, in the evening so usually I get to sleep for as long as I can on Wednesday mornings but this week I was too excited and too busy to sleep! I went to Edinburgh Zoo and got to feed the Pandas, Otters and Meerkats. It was so much fun.

For breakfast David and I went to a cafe in Leith called Haven that had had brilliant reviews online. I decided on eggy bread for breakfast, a real childhood favourite of mine!

Because I was having so much fun at the Zoo, David and I stayed a little longer than expected which meant that lunch was rushed and on the go - toasted chicken & salad wrap - it’s very quick, easy & good! 

Dinner was less rushed and after training I had time to make one of my favourite meals - Lasagne, with the help of Jean (David’s mum). Growing up I didn’t really enjoy eating vegetables so my mum came up with an ingenious way of make us eat cabbage. She replaced normal pasta sheets with cabbage when she made her famous lasagne. Now it may not sound that nice but it’s AMAZING and still the families dish of choice when we have a celebration!

The best bit about replacing pasta sheets is that it is now a gluten free meal and my mum is celiac so it works out perfect, anyway I usually do a mix of both cabbage and pasta sheets so that I am replacing energy that I have lost through training.

Dinner, Keri-anne’s Lasagne 

What you need; 1 pack of mince, 1 red onion, 1 clove of garlic, 2 tins of chopped tomatoes, splash of Worcestershire sauce, squirt of tomato sauce, seasoning, dried oregano, tomato puree (optional),  1 pack of egg lasagna sheets, half a cabbag, 1-2 cans of cream of tomato soup, cheese to sprinkle on top, garlic bread (optional)

What I did; In a large frying pan, gently fry the onion on a low heat until soft, add the mince, crushed garlic and increase the heat. Fry until all the mince has turned the same brown colour. Add the tins of chopped tomato. Then add a splash of the Worcestershire sauce, about a tbsp of tomato sauce and add a little tomato puree to taste. This is the time to season with salt, pepper and some oregano if the sauce is too rich. It’s really important to taste the sauce. Simmer for 15-20 minutes. 

In a large oven proof dish cover the bottom with a layer of cabbage then a layer of pasta sheets. Pour half  the mince over the lasagne layer. Repeat the cabbage & pasta layers and finish with the remaining mince. On top of the mince one final layer of cabbage and pasta. Then pour over the top of the sheets the can/s of tomato soup. Making sure you cover all the pasta or it will not cook. Grate cheese over the top. Place in a pre heated oven at 180 degrees C for at least 20 minutes or until the cheese has browned. I usually enjoy this with some garlic bread!

This meal is a mixture of recipes from my mum’s cabbage idea to David’s cream of tomato soup on top. I think it tastes so so so good! I usually make enough so that I can have the rest for lunch the next day.

For dessert we had a slice of banana bread that I made on Wednesday. I will put that recipe up on another day though. 

I hope you have all enjoyed my food blog so far and if you have any questions, don’t be shy - just ask :)

Keri-anne x