(V) this coconut curry contains fish which you can omit for a full vegetarian dish
So in The Greenwich Mummy’s household, Daddy P recently decided to stop eating meat products, adopting a pescetarian diet. I, however, still enjoy my meat products on top of our new food diet. The popular new label for people like me is ‘flexitarian’ – someone who is semi-vegetarian and enjoys vegetarian meals but still consumes all animal, fish, egg and dairy products.
Being Vietnamese, I love my meat dishes but we also have a lot of healthy vegetarian dishes too which is a nice balance. Our little family have been on this pescetarian diet for about 4 months now and the transition has been really smooth. The kids don’t mind it and Daddy P has done really well considering he was the biggest meat-eater out of all of us. He hasn’t missed eating meat at all! I guess because we’re still eating fish, shellfish, egg and dairy products we’ve still got a wide variety of protein sources in our diet so it’s not too noticeable. Some may even say cutting out red meat is a healthy thing to do.
A curry is a great dish to enjoy any time of the year, similar to soups, but I especially love it in the winter and the summer. Winter because you can have a mean hearty curry to get you through the cold nights. Summer is a great time for curries because you can make it taste as light and as fresh as you like.
I originally wanted to make a haddock and butternut squash cashew curry but my local Sainsbury’s had run out of butternut squash so I bought some sweet potato instead and came up with this recipe. It tasted fantastic! I’m afraid my photos don’t do this dish any justice so you’ll have to just take my word for it. 🙂 It tastes like a cross between a Thai curry and a creamy fish dish. If you like your curry with heat, add in some chilli flakes but I preferred mine mild so made it without any spices.
Haddock, sweet potato and vegetable coconut curry recipe
2-3 haddock fillets (leave this out to make it a vegetarian/vegan dish)
3-4 whole carrots, sliced
a handful of green beans (frozen or fresh)
2 medium sweet potatoes, peeled and diced
1/2 onion, sliced or diced
1 vegetable stock cube
2 tsp mild curry powder
1 tsp garam masala
1-2 tbsp sunflower oil for frying
200ml coconut milk
salt and pepper to taste
On a medium heat, add the oil to the pan and fry onions until soft then add the sweet potatoes and fry for a further 7mins until soft but firm inside.
Add the dry seasoning (curry powder, garam masala, cumin, salt and pepper) then add the veggie stock cube to 100ml water and pour into the pan. Let everything simmer for about 15mins.
Add in the fish, veg and coconut milk and simmer for a further 7-10mins or until the fish is cooked and falling apart (flaky looking).
I went along to my local IKEA Greenwich store last week for a foodie workshop event called “Waste Not, Want Not”. It was hosted by the lovely Melissa Hemsley (from Hemsley + Hemsley) and was about making the most with food and learning throw nothing away.
We were ushered into the sleek kitchen showroom by Maria from IKEA Greenwich who ticked us off the registration list as we entered. Melissa poured us all a glass of water, sparkling lemon or lingonberry mixed cordial which looked lovely but I stuck with the lemon which was refreshing. We were then told that we were going to receive Melissa’s latest cookbook, Eat Happy as a gift which was a wonderful surprise! She also happily signed it for each and every one of us. 🙂
The event night
Melissa then introduced herself to us and talked about her love for cooking and how she lives by the “waste not, want not” motto which was the take-home message of this workshop. Growing up with strong Filipino traditions and culture, she explained to us that her mother made sure she never wasted food. I think it must be an Asian thing as I always remember my parents saying the same thing to me when I was young and as a result, I too rarely waste food. I always had to finish my bowl of food and was never allowed to throw it away… or else there’d be trouble!
The workshop was supposed to include a live cooking demo but because of some technical issues with the cooker it didn’t happen so instead we got lots of tips and advice from Melissa on how to build a ‘waste not want not food bowl’ from unwanted bits and bobs sitting in the fridge (there’s also a recipe for this in the Eat Happy cookbook).
Food glorious food
She constructed a simple, beautifully presented bowl filled with chickpeas, boiled eggs, radishes, green beans, a leafy salad and feta cheese – all topped off with a light dressing. I love healthy food bowls but never really knew how to construct it properly so seeing it done was very helpful.
We all chatted about food and how some foods can have so many ways of cooking it or eating it. For example when eating an orange, instead of throwing the rind away, zest it and use the shavings to infuse sugar or add it to another dish. Alternatively you can even save the rind and use it as potpourri.
Banana and apple bread bake
During our chat, Melissa pointed out the delicious cake that caught everyone’s attention; the banana and apple bread bake! She posted up the recipe on her instagram page @melissa.hemsley the following day and I was keen to give it a try. It smelled so so divine at the workshop, I knew I had to get back to baking.
The banana bread bake came out so soft and fluffy. I don’t know if that’s how soft it’s supposed to be but I love it like that. Occasionally a heavy stodgy banana bread hits the spot but this evening a lighter version was perfect. I decided to make mine a little different and changed the recipe slightly – simply because I didn’t have all the ingredients at home so just made it up as I went along which turned out great!
Here’s my adapted version of Melissa’s banana and apple bread bake. To make this yummy dish vegan-friendly, simply swap out the eggs for a chia or flax seed mix, or another egg substitute. To make it gluten-free Melissa suggested quinoa or buckwheat flakes. If you’re allergic to nuts, use only coconut flour if you’re okay with coconuts otherwise you can try it with another flour – perhaps polenta or millet.
3 ripe medium-sized bananas
1 apple; 3/4 grated for the bake and 1/4 sliced for decoration
50g ground almonds
25g coconut flour
100g rolled oats
4 medium eggs (for a vegan alternative, swap for chia seeds or egg substitute)
150g coconut oil
1tsp baking powder
1tsp allspice seasoning
1tbs brown sugar
(bake using the same instructions as the original recipe)
Preheat oven to 180C/350F or gas mark 4
Add all ingredients (apart from the bananas and apple) together in a blender and blitz until smooth
Add in banana and apple and blitz further to your desired consistency (with or without lumps)
Pour into a lined loaf tin and add the decoration apple slices
Bake on the middle shelf for 50mins
Do the knife test to ensure the bread bake has thoroughly cooked inside then leave on rack to cool
There’s so many different ways to recreate this banana bread and that’s the real beauty of it. I’m thinking of adding in chocolate chips or orange rind next time too to spice it up a little bit more! 🙂
Join me for a lovely 60mins family yoga session
followed by a fantastic vegan brunch to nourish our bodies.
We’ll also have the chance to chat to other parents and catch up with each other.
I run weekly Kids/Family Yoga classes at The Canvas Cafe in Shoreditch but on the 1st Saturday of the month (apart from April) I will be offering Family Yoga and Brunch.
Our family yoga session consists of yoga poses, storytelling, partner poses, dance, songs, games, massages and relaxation/quiet time.
Take a look at the vegan menu below (opens a new window) – brunch cost £10 and you’ll need to pay on the day as the money goes straight to the cafe. Brunch is optional so if you just want to come with your family for the free yoga session that’s totally cool too. 🙂
I don’t always make vegetarian meals even though I did wish I made more of an effort to. LO is not a big meat fan – unless it’s oven cooked (fish fingers/chicken nuggets/turkey drummers), or meatballs with spaghetti you couldn’t get him to even touch it with a barge pole.
When the founder of Mister Paste, Ian (you can read more about Ian and his company in an interview post I wrote here) got in touch last month to inform me of his new sauce I was more than intrigued to try it out. Mister Paste’s vegetarian line of food had been recently accredited by the Vegetarian Society and was exhibiting at the Just V Show in Olympia.
So let’s talk about the mango sauce… it’s a lovely rich sauce that reminds me of Nandos’ mango and lime marinade (due to the kaffir lime leaves and mango sauce) and the consistency a Chinese sweet and sour sauce. It’s rich, sweet and tangy sauce is delicious, on the recipe printout included in the pack mentions that you could add fresh mango chunks but the sauce has so much flavour (made from real mango puréed, you don’t need to). I had made two dishes with the sauce; one for myself with Quorn cubes and the other with pan-fried salmon for the family as they’re not a big fan of Quorn.
The sweet and sour mango sauce and other ingredients come in vacuum-sealed bags. All I had to buy was my choice of protein (salmon and Quorn), one red pepper, fresh coriander and lemon. I added in fish sauce instead salt as well as black pepper for seasoning and taste. I loved the chilli flakes that came with the pack so much that I bought extra. 🙂 I didn’t add all the flakes because otherwise the children and Daddy P wouldn’t have been able to eat it so it was more of a sweet and tangy mango sauce than a spicy one. But that suited our taste buds just right.
I had also originally planned the dish to be made with jasmine rice but we had egg noodles left over from when I was planning to make salmon teriyaki so we used that as a sub instead. I imagine that the dish would’ve been just as delicious with rice but somehow it felt a bit healthier and lighter with soy-tossed egg noodles. Daddy P who was initially sceptical about a fruity and savoury sauce admitted that he enjoyed it. I certainly did and so did the kids and my sister who was over for dinner.
Mister Paste’s sauce packs are literally an all-in-one product. The packs provide you with not only the sauce but the ingredients to go with it (all measured out for you) and comes complete with instructions on how to use it which is quintessentially the recipe on how to make the dish. Any ingredients that may be an allergen are highlighted in bold so you know exactly what goes in it.
I am very thrilled that the company’s vegetarian line has been recognised and accredited with an awarding body. It’s a statement to show everyone that Mister Paste really knows his stuff and can deliver high-quality sauces and pastes to vegetarians, non-vegetarians and those in-between like me! 🙂
Since I started my fitness journey last August 2016 I’ve been eating much healthier than before. I’ve cut out a lot of the processed foods I used to eat before and try to consciously opt for complex carbohydrates over simple carbs. The reason for this is because of my high-risk for developing Type II Diabetes later in life. Diabetes runs in my family, both on my maternal and paternal side then to top it off I had Gestational Diabetes in both pregnancies.
So yeah… really high risk.
I am human and sometimes I do slip up and have chocolates, cakes and biscuits but try to have a really small portion. After all, eating a healthy diet doesn’t mean eliminating treats 100% out of your diet. Healthy eating is about balance, sustainability and having a positive association with food. Basically if you eat a large slice of pizza (or the whole pizza), don’t put yourself on a massive guilt trip for it and ‘punish yourself’ by eating less the next day or putting your body through hours of cardio trying to ‘burn off’ the added calories. Instead acknowledge that you’ve been able to enjoy yourself that day with that meal and eat a little better the week ahead to balance it out. Remember, one pizza won’t make you fat nor will one salad make you healthy.
I’m currently increasing my calorie intake to build up my muscle size and strength. As my weight loss stalled in December (plateaued at 51.8kg despite me increasing workouts and cutting a few more calories) I decided to reverse diet (where your aim is to gradually add back the cals in an attempt to kickstart your metabolism) which is going well. I’ll be writing up a progress post soon and will be going in more detail about this on there. Look out for it! Continue reading “Recipe: Low-carb Prawn Pad Thai Salad”→
Okay this post is long and overdue I do apologise but having Ethos on my mind for the past couple of days, I decided I needed to post this instead of leaving it to sit in my drafts folder.
A few months back (Oct/Nov times) I decided to try out this popular vegetarian restaurant with my bestie Coco who turned pescatarian almost a year ago. She hadn’t really ate out at vegetarian or vegan restaurants so I wanted us to try out a new dining experience which didn’t involve me stuffing my face with meat and her watching me. She has said a few times she misses meat and poultry so I wanted us to be on the same page this time. I found out about this trendy little restaurant called Ethos through another friend who’s pescatarian. It had just opened up earlier in 2016 I believe and became really popular for non-meat eaters. There’s loads of vegetarian and more vegan restaurants popping up now which I think is great.
Ethos Foods is located on East Castle street, just a stone throw away from London’s bustling Oxford Street. When you’re at Oxford Circus station, the restaurant is a short 7-10 mins walk away. The restaurant blends in well with its surroundings so you might walk past it without knowing. Nestled between other buildings, the beautiful glass front shows off the natural looking decor inside.
The decor inside is simple but modern. As I went around October/November times, the restaurant had a wonderful autumnal display. Lots of oranges and browns (colour theme) which looked warm and inviting. I was also very impressed with the shop front. The wide floor-length windows allow you to eat and admire the outside at the same time. I loved the black leather (I’m guessing it’s faux-leather!) booths and marble table tops. I found the birch trees a bit weird at first but grew more and more fond of them whilst at the restaurant.
It’s not a massive restaurant – the image above of the shop front is basically the length of the whole place but I think this gives it a friendly and intimate feel. In terms of the space, I can’t really say the place is buggy-friendly. Yes the doors can open up for large or double pushchairs it’s a little difficult to navigate around to the seats with a bigger pram. My advice would be to ask for a seat nearer to the buffet stations and doors. The staff are very attentive so I am sure they would be smart enough to work that out should it ever happen. I was a little apprehensive about the space beforehand (even though I only have a tiny little Mamas & Papas Urbo) I didn’t bring it because I wasn’t sure I would be able to move around the restaurant comfortably with the pram. The seats are positioned quite closely together and when I had to move about with Baby Girl in my baby wrap, I felt a bit cramped and the restaurant wasn’t even busy.
As lovely as the faux-leather booths were, it was a little tricky to sit in as the tables are pushed quite closely to the chairs. The other thing was that you don’t get a booth to yourself – for Ethos to make use of the space, the booths are split into two so they can sit two sets of guests in them. It’s a clever way for utilising space but not the most friendliest for parents with young children… but then again I guess we’re not their main target market. The family-friendly space is the only downfall of Ethos though, everything else if above standards.
Now onto the food…
Food, Glorious Food
The food at Ethos is absolutely amazing. O.M.G! The flavours, the varieties, not to mention the desserts. Oh my. We’re not a vegetarian family so I’ve not been to many though I am choosing to go to more as I really liked them. The first veggie restaurant I went to was Mildred’s in Camden and I had the most amazing halloumi and char-grilled aubergine flatbread burger. From that day onward, I knew I loved the vegetarian dining experience and Ethos Foods didn’t let me down. There was plenty of fresh food to choose from (hot and cold) and the self-service buffet meant I can easily pick a little of everything I fancy.
The food is priced on a pay-by-weight basis which can be a good or bad thing depending on how you look at it. For me, it meant better portion control and the price per kilo was affordable. I think I paid about £12 for my full plate and then I spent a little more on desserts (charged separately, around £2-3 per slice.. I chose 2 things) and opted for tap water my whole lunch was around £20.00. Okay, £20 for lunch is not what I’d spend daily but it’s a good price for an occasional lunch with friends, etc.
I had miso roasted aubergines, halloumi bites, spinach and ricotta cheese balls, green beans, Hungarian goulash, seaweed salad, cous cous, massaged kale salad with kumquats, and a broccoli with carrots cashew cream curry. My favourite was the aubergines, spinach/ricotta balls, the goulash and cashew cream curry. Everything was packed-full with flavour and spices. No-one can ever tell me that vegetarian food is bland and boring! On purpose, I tried to avoid having too much carbs simply because of having Gestational Diabetes in both pregnancies it puts me at higher risk of developing it later in life. So for that reason only I am a little cautious but it doesn’t mean I cut out carbs, just limit it to a decent amount. I resisted the sweet potato fries and creamy potato gratin but had a little bit of gnocchi instead. 🙂
Now that autumn is over, I am sure the menu at Ethos would be a little different. I recently checked out their sample menu online and some things are not on there like the spinach and ricotta balls and seaweed salad. However it is a ‘sample menu’ so you could still stumble upon it at the restaurant.
I wasn’t going to get dessert but then I thought why not as who knows when I’ll be back lol … I can’t ever imagine going here with both LO and Baby Girl – not while they’re still young as they’ll probably make so much noise and disturb everyone else’s dining experience haha! I tried to be as good as possible and only picked two things – the peanut butter bomb (an Ethos favourite) and a raspberry and vanilla raw square. The peanut butter bomb was incredibly rich, I shared half of mine with my friend and still thought it was rich. Amazingly delicious though, there was only one left which I picked but if there was more I’m sure I would’ve gone back to buy two more. They taste like Reese’s peanut butter cups but way better!
The raw square was fabulous and just as I would expect for a raw dessert. If you’ve never tried raw desserts before you are seriously missing out. It was so mouth-watering, softly whipped and had a slight coconut taste because I think they used coconut to make the base of the square. Absolutely yum!
My friend also bought herself a raw raspberry square and a black bean brownie which I tried. It was so tasty but again so rich in taste and texture. One brownie was more than enough for the both of us. I really want to try and make my own black bean brownie and a few other raw desserts but I haven’t got round to doing so yet. I may have to put some time aside next week to do so!
So if you haven’t yet gathered from my raving review, I highly recommend giving Ethos a visit whether you’re a vegetarian/vegan or not. If the food hasn’t won you over at least pop in to give the desserts a try – you won’t be disappointed. It’s not somewhere I would say to eat for a work lunch but great if you’re with a couple of friends and looking for a place with good vegetarian food, a lovely atmosphere in the heart of Central London.
Enjoy & Bon Appétit!
Here are some other bloggers who’ve also been to Ethos and written about their dining experience:
It’s now under two weeks away until the Macmillan Big Coffee Morning! I love baking but since changing my diet and adopting a healthier lifestyle I have pretty much given up on scoffing cakes and pastries. Don’t get me wrong I will still indulge every now and then but it would be a very small treat as I am cutting down on sugars and carbs. This is because I have had gestational diabetes in both pregnancies meaning that my chances of getting Type II diabetes later on is very high.
So I have had to change my diet completely due to my gestational diabetes. Luckily this time round I am not on any medication but I’ve been giving the diabetes blood sugar testing kit so no cheating! I have to abide by my new diet rules and portion control to prevent baby from becoming too big.
I had a group meeting with the diabetic nurse and dietician last Wednesday and we went over the foods we can and can’t eat. To top it off, I’ve only gained 0.5kg since the start of the pregnancy so it means somewhere along the way I lost a lot of my weight and gained it as baby weight. It’s quite sad because the dietician has now said I need to start putting some more weight on.
It’s almost like a catch 22 as I am scared to gain the weight as I don’t want baby to be too big but because of the little weight gain, I have no choice but to do so.
So I’ve been checking out the GI index of foods and seeing what my best options are. I created this little recipe a while back when I was trying to experiment with curly kale. It’s so simple, super healthy and nutritious, suitable for vegetarians/vegans and has a low GI index – basically a winning recipe! I even made up the name for it… Curly Kale and Sweet Potato Hash 🙂
So without further ado, here is my recipe:
Curly Kale and Sweet Potato Hash Recipe
Time: prep – 5mins, cooking – 30mins
Servings: 2-4 people
A bag of curly kale (washed)
2 sweet potatoes (unpeeled)
2tbs Dark soy sauce
1 tbs of cooking oil
Fill the saucepan with water and boil the sweet potatoes with their skin left on. Boil until softened which took me about 20 mins on a high heat.
Drain the water and place the sweet potatoes to one side to cool down. Once they’ve cooled, peel the skin and throw away then dice them.
Add a little bit of oil (1tbs) to the dry pan and turn the heat to medium/high. Add in the curly kale and stir frequently.
Fry the curly kale for about 3 mins and add in the soy sauce. Adjust to your taste but I usually give it a generous drizzle. Use a light, low-salt soy sauce if you are concerned about the salt content but as we are not adding any extra salt, I like to use dark soy sauce.
When the curly kale has decreased in volume from the cooking, add in the diced sweet potatoes.
Add a splash of water to help create some steam which will also help to cook the kale nicely and cook for another 2-3 mins.
Take off the heat and leave to cool. Eat it on its own or serve with rice or cous cous. I like to just eat it by itself to help cut out the carbs and it’s so filling, I don’t mind it without any meat or poultry but if you did want to eat it, I think grilled chicken would go nicely. Enjoy!
I love hot chocolate and have been looking for a way to make it a bit less fatty and healthier so I came up with this recipe. It’s still a work-in-progress so I will return to make some tweaks to it every now and then so it can become my very own signature vegan hot chocolate.
There’s a lot of recipes for this drink online and you can take a look at a few of them here however I wanted to keep mine really simple with only a few ingredients to use. The majority of the ingredients you might already have in your kitcken or pantry. 🙂 I have substituted any sugars for a medjool date which is very sweet itself hence why I’ve only decided to use one in my recipe. Feel free to try out the recipe and chop & change it according to your taste buds. To make this hot choc taste more like caramel-like or have more ‘bulk’ like normal hot chocolates you can add a banana to the mix.
banana + medjool date = caramel –> this is no lie!
I have also added a wonderful ingredient in the drink which is maca powder. There’s plenty of health benefits for it which you can check out online too.
Vegan Hot Chocolate Recipe
Time: 5-10 mins approx.
1 tsp cacao powder
1/2 tsp maca powder
200 ml non-dairy milk of your choice (unsweetened)
1 vanilla pod
1 medjool date (leave at room temp to soften)
On a low setting, heat the milk up in a saucepan and add vanilla pod to infuse that lovely sweetness into the milk. To make it more festive, you can add a little touch of mixed-spice seasoning in there too. (I tried this and it was amaze-balls!)
When you start to see the milk just starting to bubble on the side, take it off the heat and leave it to one side. Leave the vanilla pod in there to soak for now.
In a blender or food processor, add the medjool date, cacao powder, maca powder and water and blend until the date has disappeared completely.
Pour the mix into a glass or mug and add in the vanilla-infused milk.
NB You can also substitute the vanilla pod for good-quality vanilla extract. One teaspoon would be enough and just add to the milk.
Here is a wonderful video I found on Youtube by Fablunch making her version of a vegan hot chocolate with vegan whipped cream! 🙂
Sometimes a meat-free dish is well needed. I randomly bought a tin of kidney beans in chilli sauce by accident when I was trying to make a Congolese bean stew and had picked this up instead of kidney beans in water so needed to make something with it.
I don’t really cook with kidney beans and as it already came with a sauce I was very confused on what to do with it. Then I had a “light bulb moment” and realised I can make something. All I had in the fridge was vegetables so I took a green pepper and an onion and made this lovely vegetarian dish which tasted great – we served it with rice. The whole family loved it!
Chilli Beans Recipe
Time: 25 mins
Serving: 1-4 people
Tin of kidney beans in chilli sauce
1 onion – chopped
1 green pepper
Vegetable or sunflower oil
For the seasoning:
A pinch of salt
1-2 pinches of black pepper
1tsp soy sauce or Maggi sauce (liquid seasoning)
Put your saucepan or wok on a medium/high heat and add your oil.
Add the onions and fry until nearly golden then add in the green peppers.
Keep on the same heat until the peppers have softened which should take about 5-7 mins. Add a splash of water and cover to let the steam from the water evaporate soften the peppers.
Add the salt, pepper and soy sauce/maggi sauce then add your tin of chilli kidney beans and turn the heat to low/medium to simmer for about 10 mins.
By now, the flavours from the seasonings, onion and pepper should’ve mixed beautifully with the beans. Remove from the heat and leave to cool down slightly.
Serve with rice or crusty bread or even eat them without any accompaniment. Enjoy! 🙂
I loved the first box so much, I had to give another box a try – just to see what they are going to supply me with and I can tell you, I was not disappointed at all. I also discovered that you can actually log into your online account and see the recipes that they will give you in your next box before it is sent out. This allows you to ‘swap’ recipes you don’t want for the ones that you do – excellent! I’ve never been disappointed so far but it’s good to know that the “options” are there.
The first meal I decided to make from this box was the HelloFresh Pan-Fried Tilapia with Tarragon Sauce – when I say the meal was AMAZING, it was amazing! The sauce was my favourite… The fish was beautiful and not smelly at all like the sea bream (I think sea bream is just naturally more ‘potent’) and the potatoes were super easy to cook as were the green beans. I garnished the dish with tarragon on top but I found it a little over-powering so I just scraped the extra bits off tarragon off the fish and sauce. The tarragon didn’t go down too well with the siblings either – they loved the creamy sauce, they just wished the tarragon wasn’t included so they scraped all of the tarragon off their fish.
This is a slightly better image of the meal – I think close up photos on my iPhone 4s is a bit better than the far away shots… I still need to invest in a camera so please be patient. 🙂
The meal was very quick to cook – in total, I would say it was about 20-25mins. The prep was super quick (about 10 mins), most of the time was spent on boiling the veggies. This dish was very filling but I kept wanting more! It was such a simple dish to make, anyone can do it! The speedy cooking time and simple HelloFresh instructions makes it so easy and fun that there should never be any problems making this dish in the future for the family… Well, minus the extra tarragon!
If you are looking to give this dish a try, let me know how it goes by leaving a comment on this post. HelloFresh has also give me three free boxes to give away so if you want to give HelloFresh a try, leave a comment for me below. Enjoy!
I received my wonderful HelloFresh box on Tuesday and was so excited to start cooking! We had a takeout on Tuesday so I decided to make the first meal yesterday night. HelloFresh advises to cook the fish recipe first so that it stays fresh which is what I did. The recipe I used was ‘Sea Bream Oreganata with New Potatoes and Carrots‘… it was really delicious. 🙂
Not sure who HelloFresh are or what they do? Click here to see a previous post I wrote on the company.
All of the ingredients were really easy to prep and the meal took no longer than 20-30mins to make which was one of the main reasons why I wanted to use HelloFresh. My only complaint would be how horrible sea bream can smell when it is fresh – as I’ve never cooked with it before, I assumed it wouldn’t smell as bad as I’ve cooked with sea bass, mackerel and salmon before I really thought the fish was gone off but it was completely fine, it wasn’t gone off or bad, it was just my over-sensitive nose putting me off.
The instructions were super easy to follow and the only ingredients that I needed to add which wasn’t included in the food box was black peper and salt – a household item so no biggie. The fish was a big hit with the family and despite how ‘healthy’ the meal was it was very filling. I cannot wait until I cook my next meal!
The classic box with 3 meals per week for 4 people costs £59.00 including free delivery which is not actually expensive when you break it down. It works out to about £20 per meal for 4 people which is £5 per person per meal – excellent price for good-quality, healthy meals. The only downfall is that the maximum number of meals I can get for 4 people is 3meals (3 days) so I still need to do my food shopping for the other 4 days of the week. When you look at it like this, it’s then not as cheap as you think. However, Hello Fresh allows you to be able to change and pause deliveries which is extremely handy as I can choose to pause which weeks I do not want a delivery and set deliveries on days that I do want to receive a box.
Overall, I am really impressed with the company and will continue to use them but on an occasional basis rather than a regular weekly subscription as I need to be practical and think about meals for the whole week instead. The website has delicious recipes so I will keep looking on there for ideas and order a box 1-2 times a month and substitute a take-away for a food box.
Get £20 off your first order by using my friend referral code above. The code is only available for new customers but can be redeemed on any box you like and don’t forget you also get free delivery and can cancel your subscription at any time if you wish. 🙂
Matcha Latte is my new favourite alternative to coffee. I’ve never even heard about matcha until a work colleague told me about it and its excellent health properties. In a bid to improve my health and well-being I decided to give matcha latte a try and I have never looked back since! This brightly green drink is super high in antioxidants and gives you a natural energy boost.
So What is Matcha?
Well, matcha is the term used to describe the ultra-fine grinding process of the whole tea leaf. As the whole leaf is ground to a really fine powder, this is what gives matcha its vibrant colour and potency. Unlike standard green tea leaves or bags (which are only infused in water), the leaves aren’t consumed hence why it is no match for the matcha. 🙂 By consuming the whole leaves, it is 10% more powerful in goodness than your standard green tea infused bags or loose leaves.
Matcha Health Benefits
Here are just some of the health benefits associated with matcha green tea:
Is packed full with antioxidants including the powerful EGCg which help fight cancer cells
Boosts metabolism and burns calories faster
Detoxifies the body effectively and naturally
Calms and relaxes but can also enhance mood and aid concentration
So ever since my former-work friend told me about matcha I couldn’t stop telling my other colleagues about it and promoting its excellent health benefits and properties. A lot of us in the office suffer from stomach problems which we blame our coffees for and I just thought this was the perfect drink to help cut down on coffee.
I get my soya matcha fix from the nearby EAT store. I also have matcha green tea at home to enjoy! Soya tastes the best with matcha but I’ve also tried it with rice milk, almond milk and coconut milk which all tastes lovely with it. If you want to make your own matcha latte at home, follow the steps below.
Matcha Latte Recipe
Here is my very own matcha latte recipe.
You will need:
1tsp high quality matcha green tea powder (can be expensive but worth it as the cheaper ones taste horrible)
150-200ml your choice of dairy-free milk
1tsp or 1 shot of coconut nectar, or agave syrup, or vanilla syrup to sweeten (optional)
A few ice cubes if you want to make an iced latte
a milk frother (optional)
Put your powder into your mug/glass/cup and pour in a little bit of boiled water to create a green paste. Get rid of lumps with a small whisk or squish it with the back of the spoon.
Heat up your dairy-free milk in a saucepan or cheat like me and put it in yhe microwave for 50secs on 800w. Skip this step if you are having it cold.
Add your syrup (if you are having any) and dairy-free milk to the mug. Gently blitz using the milk frother or whisk with a fork to get some froth and add ice if you are having it cold… Et voila!