What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?”
Scotch eggs were always a favourite of mine when I was a kid, until I learned what they were actually made of and while Quorn do vegetarian scotch eggs, I have to eat the whole pack just to feel satisfied. So, last night I wrote this recipe with monster scotch eggs in mind and they certainly were huge – the size of my palm. Now I know what you’re all thinking, these are going to be complicated with weird ingredients that you don’t have in your cupboards and I would have to disagree with you all because you should have these ingredients in your cupboards and if you know how to use a food processor, you’re half way there.
The reason I called these Five – a- day scotch eggs is because they are made with beans and pea protein which are both considered one of your five a day, plus there are mushrooms and onions in there too. So not only will you be reliving your childhood when you bite into one of these delicious scotch eggs, you will also be getting vital vitamins and minerals too. I will add that these scotch eggs are much nicer warm, but I like my food to be hot, so it could be down to personal preference.
- 1 Can Beans (I used butter beans)
- 4 Free Range Eggs
- 1 Free Range Egg White
- 100g Mushrooms
- 60g Red Onion
- 35g Pulsin Pea Protein
- 1 Garlic Clove
- 2 tsp Mixed Herbs
- 1 tsp Chilli Powder
- Salt to taste.
Start buy boiling your eggs in a saucepan of cold water for 10 mins. When they are cooked run them under cold water for 5 minutes, peel and dry them and set aside.
Pre-Heat an oven to 175c (fan assisted)
Drain the can of beans and empty the contents into a food processor, blend until the beans are puréed and put the beans into a separate mixing bowl
Add the garlic, mushrooms and onion to the food processor and finely chop the vegetables, before adding them to the beans with the mixed herbs, chilli, salt and protein powder and combine the ingredients well.
I will agree that at this point the mixture doesn’t look very appetising, but take a heaped dessert spoon and place the mixture into the palm of your hand, add the egg to the centre and add another heaped desert spoon of the mixture over the top of the egg and secure it tightly around the whole egg. If the mixture doesn’t stick to the egg, roll it in some pea protein or flour. Continue this method until you have used up all the mixture.
Blend the bread in a food processor until it is breadcrumbs. The scotch eggs should be sticky enough for the breadcrumbs to stick to, if not you will need to dip the scotch egg in egg white before rolling in the breadcrumbs.
Pop the scotch eggs into the oven and bake for 10-15 minutes. I tried frying these and they stuck to my pan, so I would advise baking.
And that’s it. I told you it was simple.
For more recipes, reviews and ideas follow me on Instagram: Happy.Hungry.Healthy and please tag me in any of my recipes that you try, I would love to see what you create and whether they could do with any improvements.
Were you a person who enjoyed a hearty corned beef hash before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this exact dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it. I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.
This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make – I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉
- 200g Mashed Potato
- 100g Cauliflower Mash (cooked)
- 100g Garden Peas (cooked)
- 1 Large Spring Onion
- 150g Quorn Mince (defrosted)
- 35g Low-fat Cheese
- 1 Free Range Egg White
- 1 Heaped Tsp Chopped Garlic
- Handful Fresh Rosemary
- 1/2 tsp Chilli
- 5-10g Butter
- 1/4 Tsp Sea Salt
- 1 Free Range Egg
- 2 Slices Wholemeal Bloomer Bread (optional)
- Heat a non-stick pan or skillet with the butter, on a medium heat.
- Add all of the ingredients into a mixing bowl (minus the last 2 ingredients) and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
- When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
- Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
- Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
- Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
- Plate up and enjoy.
Since the weekend I have been craving banana bread, maybe I’m lacking potassium, maybe I was a monkey in another life, or maybe I’m just craving banana bread; who knows. Thankfully, this morning I had time to make a quick banana cake. However, the trouble with that was I didn’t have any bananas in the house, it was a sad moment until I realised I still had enough banana protein powder left to add to my chunky munky cake and with that revelation I heard a choir of angels. It was a good morning.
As I’ve been craving banana bread for quite some time, this banana cake couldn’t be any ordinary banana cake. No. It had to be special. It had to cure these cravings once and for all. So I made my favourite flavour of all time – chunky munky. As a smoothie this is one heroic drink. It’s packed with healthy fats and nutrition and it goes down a treat when your craving something sweet, or if you have a hangover; but we won’t talk about that one. Continue reading “Chunky Munky Protein Cake”
I still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.