One of the most popular chocolate treats today are peanut butter cups. They are highly addictive to many peanut butter lovers out there and I don’t blame them. As a vegetarian I loved them too and I would never pass an opportunity to stick them on my oats or eat them as they were. Continue reading “Higher Protein Peanut Butter Cups”
Why We Should All Stop Worrying About Food! Guest Post: Tracey McGowan.
Now I’m sure most of us would agree that it’s incredibly important to be healthy right? That’s kind of a no-brainer.
But what happens when we focus so much on eating the “right” foods and doing the “right” workouts, to the point where we are extremely stressed out about what we put in our mouths and how often we workout.
You see there is so much more to health than just food, exercise, and our physical body. Health includes ALL kinds of health – physical health, mental health, emotional health, and spiritual health. However, most people now-a-days only focus purely on the physical side: trying to cut back on their calories, restricting certain macronutrients, while spending hours every single day “killing” it at the gym. Continue reading “Why We Should All Stop Worrying About Food! Guest Post: Tracey McGowan.”
Chunky Minestrone Soup
A quick chunky minestrone soup for an on-the-go snack or as part of a lunch break. It can even double up as a toast topper when thickened – think childhood favourite; alphabet spaghetti. I used Rizopia brown rice pasta shapes in my chunky minestrone soup, but obviously any pasta will work.
Ingredients
- 2 Carrots
- 1 Medium Onion
- 1 Courgette
- 1 Clove Garlic
- 1 Carton Chopped Tomatoes
- 1 Cup Rizopia Brown Rice Pasta Shapes
- Basil Leaves
- 1 Vegetable Stock Cube
- 1 Pint Water
- Salt to season
Directions
Peel and chunk the vegetables, before adding them to a saucepan, along with the vegetable cube, garlic and water – leave the courgette until last as it will take the shortest time to cook.
Bring the vegetables to a boil until they start to soften -15 minutes – and add in the carton of chopped tomatoes, pasta, basil and courgette; proceed to cook until the pasta is soft or to your liking. You may need to keep adding more water. Stir the soup occasionally so that nothing burns or sticks to the pan.
Serve immediately with fresh basil leaves and a slice of bread.
For more recipes, reviews and ideas follow me on Instagram and tag me in any of my recipes that you try.
Where Do You Get Your Protein From?
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?”
Vanilla Date Jam
The more popular dates become within the vegan and plantbased community, the more I wonder why date jam isn’t a condiment that we can easily buy in stores yet. After quitting the whole macro counting thing in October, I have finally found that relationship with food that I’ve so desperately been trying to achieve for years and with that, my relationship with carbs has developed ten-fold. I love them. Probably a bit more than they love me, but I’m hoping with time, my body will adapt and the bloated feeling will disappear. That said, I haven’t been able to workout since October either, due to things going on in my body that are out of my control and I’m not entirely sure when I’ll be able to workout again. But, I’m enjoying my food at the moment, eating all the carbs, and for the first time in my life, I’m also sleeping like a baby and as always, making sure I am looking after myself through proper nutrition too. So that’s what matters to me. 
However, I’ve never had so many cravings for carbs, until lately – it’s like I’ve created a monster: rice, pasta, potatoes, bread; I don’t know what’s going on, but I can’t stop eating and I don’t think I want to. I’ve never been more in love with toast than I am right now either: spread with coconut oil and jam it’s just heaven; which is why I’ve made some vanilla date jam today, just to add something different to my toast, but also to prevent meal boredom setting in. Although, don’t be fooled into thinking that this jam is only for toast. No. This vanilla date jam can be added into a smoothie, used to spread on cupcakes, used as a cupcake filling. You could even make sticky toffee pudding or dip apple slices into it, for an afternoon snack. It’s just so versatile, healthy and delicious.
Ingredients
- 200g Pitted Dates or Medjools
- 1 tbsp Sukrin Brown Sugar Alternative
- 1 Cup Water
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Lemon Juice
Directions
Make sure the dates have been pitted and toss them into a saucepan along with the water and boil them until they are soft.
When the dates have started to breakdown and the water has evaporated somewhat, add in the vanilla extract and lemon juice.
Remove the dates from the heat and blend into a purée. Stir in the cinnamon and Sukrin sugar alternative.
Store the date jam in an airtight container and keep in the fridge.
For more recipes follow me on Instagram @TheHungryWelshGirl and tag me in any of my recipes that you try – I’d love to hear what you think.
