A month ago, I attended my younger cousin’s wedding. It was a beautiful wedding, situated down the Gower in Swansea, but obviously being a foodie, the one thing that stood out for me was the food. I mean I wouldn’t be much of a foodie if the food wasn’t the best part of my day, now would I? If I remember correctly, I had, Butternut squash to start with a cute little bread roll – shaped as a loaf of bread – But it was the main course that stood out for me: Crushed potatoes topped with baked salmon fillet and a parsnip mash on the side. I thoroughly enjoyed it and it showed because I inhaled it within less than 5 minutes of it being placed down in front of me. Ever since that day I haven’t been able to get the taste of the parsnip mash out of my mind. So when I bought a salmon fillet yesterday, I knew I had to make something similar. When it comes to food I’m all about the flavour, but I also like to keep it simple too and while it may sound like there is a lot going on with this dish, I promise it’s really easy to make. Continue reading “Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.”
I’m the type of person who buys a lot of sugary food such as; chocolate, biscuits, etc. And then I store it all in a box and that’s where it stay’s until I want them, which is rarely ever. I mean don’t get me wrong I eat chocolate in moderation, all you have to do is to go and look at my Instagram account and you will see, but I would rather eat wholesome foods than chocolate and biscuits all the time, which is why I have a lot hanging around and quickly expiring. These pistachios were a perfect example; I bought them about a year ago and found them last night at the bottom of my flexible eating box and lo and behold their date was due to expire next month.
At first I thought I’d use them to make pistachio butter because that’s hard to come by and expensive when you do, then I thought they would be great as a French toast topping – because French toast is always on my mind lately – So last night I made my French toast mixture and let the bread soak overnight – a little tip from a fellow Instagram follower – I held off on the pistachios, but then this morning I decided to add them to the mixture, making sure they all stuck to the bread, like ants on a chocolate bar. The best idea I have come up with yet. It gave the French toast a nice crunchy texture and made it so flavourful. I then topped it off with more crushed pistachios and also some sweet spreads, chocolate brownie Coconutter because I am obsessed with this, as much as I am with French toast.
I was first introduced to Sweet Spreads Coconutter a few weeks ago and I literally fell in love with it. At first I was a bit sceptical because obviously the fat count is high, but for anyone who has read this blog; you will know I love my healthy fats and this Coconutter was certainly no exception.
Firstly, for those who don’t know; Coconutter is a sweet coconut butter spread that is full of healthy fats and MCT’s – Medium Chain Triglycerides. MCT’s are the best types of fats you can have as they are incredible at helping with energy levels and also aid with fat loss, as the body absorbs the MCT’s and quickly metabolises them for fuel, therefore they don’t store as fat. The Coconutter is also an all-natural coconut spread and is free from everything you can think of; Gluten, Dairy, Soy, GMO, Preservatives – to name a few and can easily be worked into a healthy, balanced diet. As I have been doing.
Other than this Coconutter being totally healthy and beneficial to you, I also love that it goes well with everything from; crumpets, to rye bread and sweet omelettes. Although, I especially loved it in these; White Chocolate Flapjacks and even more so since I combined it with my favourite chocolate; White chocolate chips.
I can already hear the gasps. White chocolate chips? How are they healthy? If I have learned one thing this year it’s balance. I suffered for so long with an eating disorder that I didn’t even realise while I was eating ‘healthy’ I was still going around in circles where food was concerned and replacing one eating disorder with another. At first it was restricting, then when I chose to eat low carb/clean eating, I became obsessed with ingredients on labels and how much sugar and salt was in everything; while those things are important they aren’t meant to be obsessed over and that is what had happened to me.
This year I have learned how to enjoy food, whether it’s labelled healthy, or unhealthy because like life itself; food is all about finding a balance and when you have established that, then everything else will fall into place and I have definitely developed a more positive mind because of it.