Author Archives: hannahbryan91

Super quick sausage & bean stew

Posted in Nutrition, Recipes by

A stew which takes less than 30 mins – yes please!

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If there’s one thing I hate it’s waiting for my food! After a run I am RUNGY (see what I did there!?) and the last thing I feel like doing is waiting an hour or so for my dinner to cook.

I love to food prep and I’m pretty good at making my lunches in advance but not so much with my dinners and they tend to end up being something super quick and easy. When I’m cooking for just me it tends to be meat/fish, veg & some sort of lentils/carbs if I’ve trained. It’s always something pretty basic really but when I’ve got friends over I feel as though I can’t just give them the basics.

So last night Dane and I did some tough intervals (a post to come on that session soon!) and after that I needed something I could rustle up quickly for us both…you don’t want to be around Dane and I when we’re hungry!

This stew is perfect for that. It’s full of flavour and packed full of fibre and protein from the beans. This means they’ll keep you feeling full and satisfied for longer.

If you’re a vegetarian then simply leave out the sausages, it’s more than substantial on its own I just love sausages!

I served mine on a bed of crispy kale or if you fancy something even more filling then serve it with brown rice or quinoa although don’t forget you are getting carbs from the beans.

You will need:
– Sausages (I used Tesco finest sweet chilli sausages which are delicious)
– 1 tin of cannellini beans
– 1 tin chopped tomatoes
– 1 tablespoon of tahini (I used dark tahini which I’d recommend if you’re digestive system is good because you’re getting the full benefit of the seed because in the light tahini the seeds have been hulled)
– Handful of sundried tomatoes (drained of oil)
– 2 cloves garlic, chopped
– 1 tsp chilli powder or a chopped red chilli
– 1 tsp cumin
– 1 tsp paprika
– Pepper for seasoning
– Coriander to stir in and to garnish

To make:
– Start by either grilling or frying your sausages (I’d always recommend grilling but if you’re frying then try to use coconut oil)
– Once the sausages are cooked simply put them to one side. Drain the beans and rinse them with water before adding to a large pan along with the tomatoes (chopped and sundried), tahini, garlic, spices, pepper and some chopped coriander.
– Heat in the pan for about 10 minutes or until everything is piping hot. You can either serve with the sausages on top or chop them up and stir them into the stew.

* If you’re making crispy kale heat the oven to about 180 degrees and when pre-heated put the kale on a baking tray, drizzle with oil and put in the oven for between 10-15 minutes – keep an eye on this as once it starts to crisp up it does so very quickly!

For afters I had some (and when I say some I mean that we ate it all) of this Lindt dark chocolate and a gingerbread green tea – so, so good!

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Enjoy 🙂

Tag me in your creations using #hannahshappypace

My weekend Tabata fun

Posted in Fitness & well-being by

Don’t think you’ve got enough time to train? There’s ALWAYS time for Tabata. 

In keeping with the theme of this post this is just a quick one about the workout which left me feeling like this…

Tabata 1

I was pushed for time on Sunday morning as I had to travel home and make myself look presentable for a family lunch.

There was no time to do my planned run that morning so instead I settled for running later and starting off my not so lazy Sunday morning with some Tabata.

If you’re not familiar with Tabata it’s basically a type of HIIT (high intensity interval training) lasting four minutes. It’s 20 seconds on and 10 seconds off – which works out at 8 rounds.
So for example it would be 20 seconds of push ups, 10 seconds rest, 20 seconds of push ups…etc until the four minutes is up.

The genius behind this is Professor Tabata who carried out a study involving two different trials with the Japanese Olympic speed-skating team.

One group was asked to cycle at a moderate intensity five times a week for 60 minutes while the second group switched between 20 seconds of max effort and 10 seconds of rest for four minutes for four times a week in addition to one 30 minute cycling session at moderate intensity.

Basically Professor Tabata concluded that it’s the shorter recovery time that helps to improve both aerobic and anaerobic fitness.

You can read more about it and the study at Tabata Official.

Tabata is great because not only does it help fitness and endurance it’s also good for fat loss and unlike steady-state cardio the high intensity intervals actually increase the number of calories burned after you stop exercising for up to 24 hours. It also helps to maintain that muscle mass and even build muscle as Tabata targets those fast-twitch muscle fibres.

One of the best things about Tabata, aside from the fact that it takes just four minutes, is that you can do it with any type of exercise from sprints to squats, push ups to mountain climbers!

Go on YouTube for a Tabata countdown timer.

Here’s what Dane and I did:

Tabata warm up:
1- squats
2- hand walk outs
3 – spidermans
4 – lunge with a twist
5 – squats
6 – hand walk outs
7 – spidermans
8 – lunge with a twist

Tabata round 1:
Kettlebell swings (20kg for me, 28kg for Dane)

Tabata round 2:
Chest to floor burpees (to see how a chest to floor burpee is done – click here)

Trust me, this gets hard really quickly! Try and maintain the same number of reps per round.

Let me know how you get on!

Keep an eye on Dane’s website as well as he’s planning to do a Tabata post sometime soon!

🙂

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The muscly mess burrito

Posted in Recipes by

The flavours are as powerful as the muscles it gives you! 

burrito 2 burrito 3

Breakfast, lunch or dinner this burrito ticks the boxes for all occasions. This dish was a joint creation between Dane and I when basically we couldn’t decide whether to make beef tacos for dinner or have an egg scramble. We decided to combine the two and this muscly and delightfully messy burrito was the outcome.

This is a meal nutritionists would have on their plan and a meal athletes would devour for breakfast.

The lean minced beef provides plenty of protein for muscle growth and repair whilst the kale and broccoli means you’re getting fibre and plenty of vitamins from the dark greens. Dark greens are particularly good for heart health and some research even suggests they’re beneficial for fighting some cancers. Meanwhile the wholemeal wrap is a good source of low GI carbs while the avocado is full of good, healthy fats. Overall it’s got the makings of an insanely delicious meal packed full of good stuff that’s going to keep you full until lunch time if you have it for breakfast. It’s also a really great post-training dinner, ticking all the boxes for what your body needs after a tough session. It’s even good if you’re having friends over because burritos are fun to eat and you won’t have to make a lot because guaranteed no one will be able to comfortably eat more than two in one sitting without entering a Man V Food style eat-off!

burrito 4

You will need:
– One packet of wholemeal seeded wraps
– One pack of lean minced beef (size depending on how many people you are feeding)
– One green chilli, chopped
– Two eggs
– One orange pepper, chopped
– Herbs/spices to flavour it (I used a bit of cayenne pepper & cumin)
– Handful of coriander – chopped
– Kale
– 1 ripe avocado
– 1 tsp coconut oil

burrito 1

To make:
– Start by preheating the oven to about 180 degrees.
– Next put a tsp of coconut oil into a frying  pan and brown the mince. Add the chopped pepper, chilli and spices to the pan. Fry until thoroughly cooked.
– While the mince is cooking put the kale on a baking tray and drizzle with a little oil before putting in the preheated oven to crisp up. This usually takes about 10-12 minutes – note, kale goes from crisp to burnt incredibly quickly so make sure you keep an eye on it!
– In a bowl mash the avocado up and spread on to the wraps.
– In a separate bowl beat the eggs as if you are going to scramble them and then add them to the main mince mixture, stirring all the time until everything is well mixed in.
– Put a handful of kale on top of the avocado before spooning the beef mixture on to the wrap. To check out how to fold them up burrito style watch this little video below.

Enjoy 🙂

Tag me in your creations on Instagram/Twitter using #hannahshappypace

Quinoa three bean chilli topped with lime & baked avocado

Posted in Recipes by

Feeling like a culinary goddess after making this! 

chili

I could go on and on about the health benefits of this chilli but instead I’ll keep it brief and let you crack on and make it for yourself to discover how tasty it really is!

Quinoa is protein rich and will also help you feel fuller for longer due to the amount of fibre it packs.  It is also rich in iron and magnesium which help keep red blood cells in good health and keep bones and teeth strong and healthy.

The kidney beans are packed full of cholesterol lowering fibre which gives you energy whilst stabilising blood sugar levels which is good for slow burning energy and again, helping you to feel fuller for longer. The black beans are high in fibre as well as protein and we all know how good protein is for muscle growth and repair.

Not to mention, this is a seriously tasty dish with a kick from the chilli and the lime and one you can rustle up in less than 40 minutes and save for lunch and dinner for several days.

It’ll also please any vegetarian friends and if you’re a fan of Meat Free Monday then this dish is perfect.

You will need:
– 1 tsp coconut oil
– 2 cloves of garlic, chopped
– 1 green chilli, chopped
– 2 packs of quinoa – I used a mix of red & white
– 1 can black beans, drained
– 1 can sweetcorn
– 1 can kidney beans in chilli
– 1 can of chopped tomatoes
– Handful of sundried tomatoes
– 1 tbsp ketchup
– 1 vegetable stock cube
– 1 tsp cayenne pepper
– 1 tsp cumin
– 1 tbsp sweet chilli sauce
– 2 limes
– 1 avocado
– Handful of chopped coriander

To make:
– Start by heating the coconut oil in a large pan before adding the garlic and green chilli and cook until the garlic starts to brown.
– Add the chopped tomatoes, sweet corn, black beans, kidney beans, quinoa, ketchup, sundried tomatoes and seasoning and stir well.
– Add hot water to a cup and add the stock cube, stirring well before adding to the pan. Squeeze the juice of one lime into the pot before leaving to simmer and reduce for about 20-25 minutes on a low heat.
– Put the avocado into the oven 10 minutes before the chilli is ready and chop some coriander. After 10 minutes take the avocado out of the oven, peel and chop in to slices. Serve the chilli in bowls decorated with a lime wedge, sliced avocado and a sprinkling of coriander.

I served mine on a bed of crispy kale although it’s more than substantial on its own.

Enjoy 🙂

Tag me in your creations on Twitter and Instagram using #hannahshappypace

 

Race report: Manchester marathon sub 3:40

Posted in Running by

Well the last couple of days have been crazy!

Not only did I run a sub 3.40 marathon but I also passed my senior journalism exams! I am still on cloud nine and not quite sure it has fully sunk in yet so if I waffle in this post, that’s why!

manc mara 3

I won’t bore you with my journalism exams; I’ll just get right down to the marathon.  Months ago I decided against running it due to a knee injury. I was gutted but I kept training when I could but at the same time I wasn’t trying to catch up on missed long runs or workouts.

Two weeks out from the race I ran 18 miles in 2.28, an average pace of 8.14 min/mi. I felt great apart from a few aches and it was a huge confidence boost. That speed was a lot faster than my marathon pace but I felt confident that I’d got a solid long run in and decided that injury permitting, I would do the marathon.

Saturday came and Dane and I headed down to Manchester. I’d been a nervous wreck throughout the whole week and had had a really bad tummy which I thought was either food poisoning or a bit of a bug combined with excessive nerves.

I had a great day on Saturday though, I was feeling refreshed having slept for 12 hours on Friday night and got to catch up with some of my closest uni friends. However, my knee hurt ALL the time so to say I wasn’t feeling race ready would be an understatement.

The nerves almost got the better of me as well when I was nearly reduced to tears in Nandos when they told me they’d run out of sweet potato wedges – thank god for their sweet potato mash! #womanontheedge

Anyway, Sunday morning soon came and we drove to the race village along with my friend Jim who was also running.

Dane was a saint and taped up my knee and calves using the ever reliable Rock Tape and I was of course wearing my trusty CEP Compression socks.

manc mara 2

My best friend Liana and her dad were there as well as her mum was also running and I met them at the start line just a few minutes before the gun went off.

Garmin on and we were off! I went out a little bit too quickly on the first mile and vowed to slow down to about 8.35/8.30 pace. However I soon realised I felt comfortable averaging at around 8.25 pace so decided to stick to that.

I saw Dane, Liana and her dad at about the 10K mark and was feeling good. My knee started to hurt like hell at mile 15.5 though when I saw those guys again and I have to admit that it was all I could do not to cry.

The pain didn’t subside until mile 19/20 but by that point it was just time to push on.

The course was fast, flat and the crowds were amazing which definitely helped. The last 10k seemed to go on forever even though I was pretty much maintaining the same speed and I let out an audible sigh of relief when I finally saw the finish line and the huge throng of people surrounding it. Everyone was screaming so loudly for every single runner on that course and it was just amazing.

I put in a sprint finish and finished with my arms high above my head to see that my Garmin was telling me I’d come in at 3.38!

3.38!! I couldn’t believe it, it was a time I had never thought possible for this race! I saw Liana and Dane and thought, shit, I’m definitely going to cry. I toddled off to get my goodie bag (and later my medal which I forgot –oops!), found Liana and Dane and promptly burst in to tears.

Jim had come in at an incredible 3.18 and his brother-in-law Nic had also got a PB of 2.58!! Liana’s mum also got a PB so all in all it was an incredible day and some really well deserved times reflected the hard work people had put in.

I stayed for about another hour to cheer in the other runners and it is so emotional watching people cross that finish line, the pain and happiness etched on their face as well as disbelief of what they have just accomplished –I find it so inspiring!

The bit of bling we got is huge as well and the goodie bag is full of healthy treats as well as some naughty Cadbury ones.

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Here are my mile splits:
1- 8.10
2- 8.05
3- 8.14
4- 8.35
5 – 8.14
6- 8.15
7- 8.26
8- 8.23
9- 8.12
10- 8.27
11- 8.20
12- 8.23
13- 8.18
14- 8.22
15- 8.27
16- 8.25
17- 8.20
18- 8.23
19- 8.31
20- 8.22
21- 8.26
22- 8.32
23- 8.28
24- 8.35
25- 8.37
26- 8.19

Overall it was a great course, perfect for first timers or those who are after a PB and Manchester really does turn out to support the runners! There’s plenty of jelly babies on offer as well! I’ll be back again next year hopefully chasing a sub 3.20 after Berlin later this year!

 

Marathon race week tips

Posted in Running by

Just five days to go until the Manchester marathon!

Taking a break & getting my pose on during my last hill training session before the marathon

Taking a break & getting my pose on during my last hill training session before the marathon

So the marathon has come around very quickly and it’s that time again when maramania has set in and all you want to do is run yet your taper plan says it’s time to take it easy.

Race week can make people crazy – please don’t tell me it’s just me!? – so I’ve put together a top 10 list of tips for marathon race week.

1) Taper
Cutting back on running is frustrating but trust your plan and trust the taper. Stick to short and easy runs with some strides in or swap a run for yoga or swimming.

2) Rest
Get plenty of sleep in the build up to the marathon, especially if you usually don’t sleep well the night before a race.

3) Hand sanitizer
Am I the only one who goes crazy with the hand san in the run up to a marathon!? Sometimes it’s when you stop that you start to get run down or pick up a cold so I’m religious with my hand sanitizer.

4) Don’t panic train
I am nowhere near where I’d like to be for this race in terms of training but now isn’t the time to panic train. If you’ve missed long runs due to injury or other commitments don’t try and play catch up. Trust in the training you’ve done and focus on the taper now and ensuring you’re healthy for the race.

5) Look back over your plan
Trust in your training and look back over your plan to remind yourself of just how much work and effort you’ve put in to training. It’s natural to start doubting yourself in race week, everyone does but take this time to reflect and think of the positive elements and successes of the last few months.

6) Don’t try anything new
Now isn’t the time to buy a new pair of trainers, start using different energy gels or decide you’re going to try new foods. Save that for after the marathon. Stick to what you know. If you’ve got a routine and you always eat pizza the night before a race, do that. If you know what works for you then stick to it and you’ll prevent any avoidable mishaps.

7) Plan
Have a race day plan. If, like me, you’re staying overnight somewhere before the race make a list of what you need and tick it off as you pack that way nothing vital gets left behind! Know how you’re getting to the race village as well and allow for traffic and other unpredictable circumstances when thinking about time. It’s nerve-wracking enough on race day let alone having to deal with being late or not knowing where you’re going.

8) Nutrition & hydration
Similar to number 6, don’t try anything new, stick to what you would usually eat or drink although it is wise to cut back on certain things. I don’t drink alcohol in the lead up to a marathon or eat lots of rubbish food. That said, I know people who drink several beers the night before a race and people who eat whatever they want and still put in a good performance! Just be mindful and do what works for you. Don’t use the excuse of carb-loading to eat everything in sight otherwise you could end up feeling sluggish and heavy on race day.

9) Don’t lift heavy 
If your usual training routine features heavy lifting then give those sessions a miss this week. I usually do CrossFit about 3 times a week but have a break from it during the final taper week – you don’t want to risk any injuries or have DOMS on the day of the marathon.

 10) Positive thinking
Finally, think positively! Visualise crossing that finishing line and how amazing you’re going to feel. I also like to devise a race strategy and think about how I’m going to tackle it and at what pace. Let’s also not forget that we’re doing this for fun so enjoy it – that feeling with last a lifetime!

Are you running a  marathon soon? Or have you recently completed one? Let me know what your race week tips/strategy is! 🙂

Tag me in your marathon pictures on Twitter & Instagram using #hannahshappypace

 

Finding my happy pace: Easter weekend 18 miler

Posted in Running by

I can’t quite believe that it’s just 12 days until the Manchester Marathon!

18 miler

I’m finally allowing myself to get excited about the thought of reaching the start line now! After a couple of months of “should I or shouldn’t I” run the marathon I’ve settled on “maybe I can after all.”

If you’re familiar with my blog you might have read my posts on my sub 3.45 marathon goal for Manchester and then how an injury  threw a spanner in the works.

However, despite ruling it out for a while I’ve persevered and tried to get the miles in without getting too stressed that I was about a month behind where I should be in my training plan.

Anyway, this weekend, spurred on by the good weather and the lure of Easter eggs, I hit the roads to see if I could manage 18 miles.

I set out at about 7.50min/mi pace for the first couple of miles, trying to slow down to an 8.35 pace which would be my ideal marathon pace for Manchester. I soon settled in to a steady rhythm and despite feeling a twinge in my knee at mile 5 it wasn’t enough to quit so I carried on and it soon went.

Mile 9 came and it was time to turn around and run back. I took a bottle of water with me which had an orange flavour High5 Zero Electrolyte tablet in and I also had one tube of tropical punch flavour Shot Bloks.

In case you’re interested in how I fuel my long runs, I normally don’t take a drink or any energy gels with me unless I’m running more than 10-12 miles.

I had my first drink and Shot Blok at 9 miles and then every three miles after that, so another drink and Shot Blok at 12 and then my final one at mile 15. I didn’t end up drinking the whole bottle of water and had three Shot Bloks in total.

I felt good throughout the run and it was so nice to be running in the sunshine and without a jacket on for once! Hello spring!! 🙂

I managed 18 miles in 2 hours and 28 minutes which I was thrilled with! Last year when I was training for the Yorkshire Marathon I ran 20 miles in 3 hours and 3 minutes so I definitely feel as though I’ve improved which is a major confidence boost ahead of the marathon.

I finished with a victory dance in the street and a bemused look from a couple of dog walkers but I was so happy! I refuelled with an egg scramble and then some chocolate – not the best refuel I know –  before heading out for some shopping and amazing Hotel Chocolat hot chocolate with my mum. Later that evening Dane and I celebrated at Ambiente Tapas (he’d spent a good three hours mountain biking!) and it was delicious. Ambiente Tapas is my favourite restaurant so if you’re in Leeds or York it’s definitely worth a visit!

Heading out for tapas to celebrate.

Heading out for tapas to celebrate.

I’m now feeling much more confident about the marathon but will see how the next two weeks go and if there’s any sign of my injury flaring up I’ll re-think my plans.

Happy running! 🙂

Overcoming the fear

Posted in Running by

  The fear – that irrational feeling ahead of a run you just can’t shake for some reason.
Leads to excuses, skipping runs and being a general wimp! 

long run 3

Taking in the scenery on a weekend long run

I admit, I’ve had the fear recently but it’s about time I shook it off and got my legs moving again! I’ve still been running but one thing’s for sure is that at times I’ve definitely been wimping out of my long runs.

My knee hurt, my calf hasn’t been 100%, I’ve got too much work to do or it’s too late in the day to do it now. ALL excuses and all ridiculous ones. (Obviously don’t run if you’re injured but I’m not – touch wood!)

I’ve slowly been recovering from a knee injury which is why I think I’ve had the fear. It has made me reluctant to get back in to things and to really push myself. I fear that if I start, having told myself I’m going to do 11 miles and have to stop at 4, I’ll be gutted and grumpy for the rest of the day or worse still I’ll have to admit that I’m not recovered and have to rest!

So I’ve taken on the most illogical tactic ever of avoiding long runs and just sticking to shorter ones. But I pushed that to one side – finally!! – and headed out on a surprising 15 miler – see you later fear!!

Here’s how it went down:

Total  miles: 15.01mi
Total time:2hours 10 seconds
Av min mile pace: 8:00/mi
Mile splits:

1- 7.18 (oops started out too fast!)
2- 7.53
3- 8.06
4- 8.11
5- 7.48
6- 7.49
7- 8.07
8- 8.12
9 – 7.51
10 – 7.58
11 – 7.59
12- 8.12
13 – 8.08
14 – 8.24
15 – 8.05

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What I found, not surprisingly, was that my legs were fine, it was my mind that had been struggling and all I needed to do was pull myself together and get out there and enjoy it!

Whether it’s that you’re going to finish last, you’re too self-conscious to run in front of people or you’re worried that you’ll have to walk, there’s always an excuse you can find to get out of running.

There’s nothing wrong with a bad run though. If you do have to walk, don’t beat yourself up about it – you’re still out there moving and logging the miles! Letting go of bad runs is something I need to work on. If you have a bad one, take it in, think about what went wrong and why but only do this for five or ten minutes. Then, put it to one side and move on from it. Don’t give it a second thought or else the fear takes hold as it did with me and it made me annoyed at myself and my progress, or lack of it.

That said, I’m putting the fear behind me and I’m going to crack on and get on with it – starting with a lunch time run in the sun today. If I go slow, fine, if I have to walk, fine, at least I’m out there doing it and won’t get home tonight thinking “I should’ve gone for a run today.”

More self-loving and less self-loathing! Run because you love your body!

🙂 Go and find your happy pace!
#hannahshappypace

Avocado & raw chocolate mousse

Posted in Recipes by

You don’t know that you’re eating avocado but it’s a nice surprise to know that you are!

mousse 2 mousse 1

This mousse has been on my list of creations for a long time now so I’m really excited to have finally made it!

Yes, this is made with avocado but spooning it into your mouth you’d never know that. It’s totally clean too so even though it feels like an indulgent and somewhat naughty pudding it’s actually packed full of goodness. I guarantee you’ll be able to trick your friends and family the next time you cook them dinner.

This recipe serves two people so double up on ingredients if you’re catering for more.

Mousse 3

You will need:
– 1 large, ripe avocado
– 40g raw cacao powder
– 1/4 cup of unsweetened almond milk
– 2 tsp of agave nectar
– 1 tsp natural vanilla extract
– Raspberries to decorate

To make:
– Mash the avocado until smooth. This can be done either with a fork in a bowl or in a food processor.
– In a separate bowl mix the cacao powder and almond milk until well combined – this does take some mixing.
– Stir in the agave nectar and vanilla extract and then any chopped raspberries you want in there as well.
– Pour in to individual bowls/ramekins and pop in the fridge until ready to serve.
– You can decorate the mousse with whatever you fancy from a few raspberries on top to a dollop of nut butter or crunchy granola or chopped nuts!

Enjoy 🙂

Tag me in your creations on Instagram and Twitter using #hannahshappypace

Weeping tiger steaks & spicy Thai salad

Posted in Recipes by

This dish will make you weep with joy it’s so tasty! 

tiger 1

Packed full of strong, punchy Thai flavours you will be amazed by how such simple ingredients can produce this flavoursome dish.

I served mine with lemongrass basmati rice or ditch the rice for a low carb option.

You will need:

For the steaks & marinade:
– 2 large sirloin steaks (adjust accordingly depending on how many people you’re feeding)
– juice from 2 freshly squeezed limes
– 2 tsp chopped coriander
– 1 tbsp soy sauce
– pinch of ground ginger

For the salad dressing:
– juice from 2 freshly squeezed limes
– 3 tsp brown sugar
– 1 tbsp fish sauce
– 1 or 2 (depending on how spicy you like it) green chillies, finely chopped
– 1 tbsp very finely chopped coriander

For the salad:
– 1 large cucumber halved, deseeded and finely sliced lengthways
– Big handful of chopped cherry tomatoes
– Handful of basil leaves
– Handful of mint leaves
– Handful of coriander leaves
– 1/2 of a white cabbage finely sliced
– Green beans, finely sliced

The low carb option

The low carb option

To make:
– Start by making the marinade for the steak by adding all of the marinade mixture into a bowl and stirring well. Pour over the steaks and leave in the fridge to marinade for about 30/40 minutes. Or, if you’re really hungry, leave it to marinade whilst you’re making the rest of the dish!
– Next make the dressing for the salad by mixing it altogether in a bowl and then set to one side. Prepare the salad and pour half of the dressing over it and mix well. Leave the other half of the dressing in the bowl to use later.
– Heat up your pan with a bit of oil in the bottom so that the steaks don’t stick. When the pan is well heated add the steaks and cook for 3/4 minutes on each side. This will give you a medium rare steak so if you like your steak well done cook it for longer. It also depends on how thick your steak is.
– Once the steaks are cooked leave them to rest for a couple of minutes whilst you plate the salad up (and rice if you’re having it). Chop the steaks in to thin slices and arrange artistically next to the salad on the plate – I tried!
– Drizzle the remaining salad dressing over the entire dish and voilà – get ready to weep!

After ours we had a chocolatey treat which is actually full of goodness – I’ll post the recipe for that on Tuesday so make sure to come back and get it out!

Enjoy 🙂

Tag me in your creations on Twitter & Instagram using #hannahshappypace