Seafood & three tomato courgetti in a spicy tomato sauce

Crazy for courgetti!

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Looking at the picture on the left you could easily mistake it for a pan of pesto covered spaghetti yet it’s actually one of my favourite “pastas”, courgetti!

Thanks to my handy little spirazlier (which you can spend as much or as little on as you want – mine was £13 from Amazon) I’m able to transform this underrated vegetable in to yummy ribbons of courgette as a substitute for pasta. The outcome is a light dish which has the same texture as spaghetti and is quicker to cook than pasta – I love it.

Another food I love is fish and it goes great with courgetti which is how this dish was created. The recipe uses fresh, clean ingredients that are easy to get hold of and the entire dish can be made in less than 40 minutes. Healthy eating doesn’t need to be overly fancy and involve lots of ingredients you can barely pronounce, just eat good stuff! Also, this dish is ridiculously tasty!

You will need: (this served three people, two ladies & one big portion for the other half!)
– Three courgettes, spiralized
– Cherry tomatoes, chopped
– Vine tomatoes, chopped
– Sundried tomatoes, chopped
– 1 tbsp red pesto
– 2 tbsp, tomato purée
– King prawns
– 2 salmon fillets
– Coriander, chopped
– 2 cloves garlic, chopped
– Kale
– Coconut oil
– 1 red chilli, chopped

To make:
– Start by preheating the oven to about 180 degrees and wrap the salmon in some tin foil before putting in the oven to cook for about 18-20 minutes.
– Heat a tsp of coconut oil in a frying pan and add the chopped garlic, cherry tomatoes, vine tomatoes and chopped chilli. After a couple of minutes add the tomato purée.
– When the salmon has been in the oven for about 10 minutes put the kale on a baking tray and drizzle with a little oil before putting in the oven to roast for about 10-12 minutes – be careful though as it does crisp up quickly.
– Add the spiralized courgetti to the pan and stir in the pesto, king prawns and chopped coriander.
– Once everything is ready, put the kale in a bowl then add the courgetti pasta and top with a piece of your salmon fillet.

Enjoy and tag me in your creations using #hannahshappypace

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Super quick sausage & bean stew

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

The muscly mess burrito

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

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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!

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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

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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

Feeling like a culinary goddess after making this! 

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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

 

Avocado & sundried tomato stuffed burgers

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I’m a massive fan of home made beef burgers because they’re so easy to make and you know exactly what you’re getting.

If you use lean minced beef it cuts down on that fatty content as well which is always good. Now on to the best bit, sundried tomato and avocado! Who wouldn’t want that stuffed in a burger!? It’s a match made in heaven in my opinion and the result was a taste sensation.

If you make a big batch of these you can keep them in the fridge and take some for lunch the next day as well.

You will need:

– Pack of lean minced beef
– Two ripe avocados
– 1 small tub of sun-dried tomatoes (from deli counter so no oil if possible)
– Juice of one lemon
– Coriander (chopped, to taste)
– Salt & pepper to season
– Garlic (one/two cloves chopped depending on how much you like)
– One egg
– Coconut oil

To make: 

– In a large mixing bowl add the beef, egg, chopped garlic, coriander and salt and pepper and combine well.

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– In a separate bowl mash the avocado, chopped sundried tomatoes and lemon juice.

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– Using your hands, make two thin-ish burger halves (these are going to make one burger). It is easier to shape them on a surface lightly dusted with flour to stop them from sticking.

– Put one heaped tsp of avocado mixture in to the middle of one burger half and then add the other burger half on top, pinching the sides to form the burger and to keep the avocado in. Repeat until all of the mixture has been used.

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– Add a tsp of coconut oil to a frying pan and fry the burgers on each side for about 10 minutes/until thoroughly cooked. Alternatively you can grill the burgers. I wouldn’t advise cooking them in the oven though as that will dry them out.

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– Serve with sweet potato wedges, crispy kale and corn on the cob.

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Enjoy and don’t forget to tag #hannahshappypace in your creations! 🙂

 

Trying out tapas in York

So as you’ve probably guessed from reading this blog, I love running and eating. If I’m not running or eating you can guarantee that I’m thinking about it.

Living in York I am lucky enough to be spoilt with an abundance of nice restaurants to choose from which makes choosing a new weekend haunt possibly one of the best problems to have.

On Friday night my friend and I were torn between either Thai or tapas for dinner. After several pre drinner drinks tapas came out triumphant and we headed to Ambiente Tapas on Goodramgate. We hadn’t booked and the waitress told us that there might be a table for us in the bar area if we came back in about half an hour.

Even though our bellies were rumbling the food smelled so delicious and the decor was warm and inviting that we decided to head for another drink before going back later. Luckily when we returned there was a table free for us in the window and we were seated at a long wooden bench. It didn’t offer a roomy space like a table in the restaurant but it was big enough and added to the whole dining experience.

After drooling over the menu we decided on bread and oils to start and almond stuffed dates wrapped in Parma ham. I’m a huge fan of dates but I’ve never had them wrapped in ham so decided to try them on the recommendation of my friend. He wasn’t wrong, they were incredible and the almond in the middle made for a nice surprise.

For our main we chose six dishes:

The Calamares fritos – calamares rings deep fried in Estrella beer batter with aioli
Chorizo y patatas – caramelised chorizo and roast potatoes
Gambas con crema de manchego – Grilled prawns with a spiced Manchego Mojo sauce
Alboronia – A warm spicy salad of quince, pumpkin and aubergine
Queso de cabra y hinojo – Soft, mild goats cheese lightly battered and drizzled with honey, served with braised fennel and beetroot crisps.
The classic patatas bravas

 

Our six main dishes at Ambiente Tapas, York.

All of the dishes were packed full of flavour and even the classic patatas bravas contained more flavour and taste than expected.
My favourite was the goat cheese which melted in the mouth and the honey added a surprisingly pleasant sweet taste to it. It was unlike anything I’d ever tasted before. The calamares was also the best I had ever tasted and the restaurants own beer batter really gave it the edge. My friend fell in love with the chorizo dish, so simple yet exceptionally cooked.

All in all our bill came to just under £50, with wine and beer as well which I think was reasonable considering the amount we had eaten. We couldn’t resist eyeing up the dessert menu which offered some tasty treats but it would’ve been a case of eyes bigger than the belly if we had said yes.

The atmosphere in the bar was great too and had a real buzz about it. When I ventured to the toilets, which are through the restaurant, I was surprised to find that I was actually pleased to have been seated at the bar. The atmosphere in the restaurant seemed a little quieter than the bar area and somehow you didn’t quite get the buzz on offer in the bar. All in all a great evening and I will definitely be heading back to Ambiente next time I fancy tapas.

Forget the Sunday roast

After getting home at 4am following a night of dancing, my friend Liana and I decided that we were going to get smoked salmon for lunch the next day, or later that day should I say.
But after a slightly longer than planned lie in (I think all that dancing had worn me out) and a lengthy gym session it was time for dinner rather than lunch – and we were in charge of cooking for the whole family!

Chicken is pretty central to our diets so dinner was of course centred around that.

So here is our take on a classic Sunday dinner: Mediterranean chicken

You will need:
As many chicken breast as you like (we had five)
One can chopped tomatoes
One jar passata
Aubergine
Courgette
Garlic
Onion
Olives
Sundried tomatoes
Peppers
Capers
Sunflower seeds (toasted under the grill for a few mins)
Pumpkin seeds (toasted under the grill for a few mins)
Fresh basil

Whilst the chicken is baking in the oven, prep the veg for roasting.
Leave out the capers, olives, sundried tomatoes and nuts. Add the veg to a roasting tin before adding the chopped tomatoes, passata and some cracked black pepper.
Once the vegetables are cooked, chop the chicken and stir in before adding the olives, sundried tomatoes, toasted pumpkin and sunflower seeds and fresh basil.

Another simple yet extremely tasty meal that sticks to the clean eating plan. For those who want to add something exta, throw in some sweet potato to the roasted vegetables.

Homemade Mediterranean chicken

Homemade Mediterranean chicken