What do you do when you crave nachos AND a Greek salad? Make this crunchy plate of tangy Greek salad vegetables over crispy pitta chips, that’s what. Have as a solo lunch or shared snack.
These past few weeks have seen me playing about with recipes for an upcoming eBook. I’ve never done an eBook (have you? Is it easy, or did you pull out your hair?) and I think I am procrastinating taking it to a local web designer by conjuring up yet more food to make and faff about shooting. Story of my life. Continue reading
While watermelon and feta are perfectly fine, do yourself a favour and opt for cool, creamy yogurt next time. And while you are at it, why not add some tomatoes and fry some rosemary leaves too. Breakfast heaven, or sexy-as-hell – and ridiculously easy – buffet salad. Your call.
**If you are reading this on any site other than kelliesfoodtoglow.com this is against international copyright law and against my expressed wishes.**
Most of my breakfasts are of the savoury persuasion: variations of avocado toast (don’t judge); poached egg with pan-blistered tomatoes and shiitake mushrooms; a kind of glorified raita thing, with smoked salmon added in; shakshuka if it is the weekend; even stir-fries, with leftover grains and veggies (usually with a shake of Cholula’s hot sauce, or a wake-up smack of rose harissa).
Or, I might go sweet for breakfast. Or sweet for me, with a fruit-topped bowl of homemade granola, a modest stack of gluten-free pancakes (I may post my teff ones soon – a BIG success), or a wholegrain waffle or three.
As a person who pretty much wakes up hungry, I like to put some thought into that first meal rather than mindlessly dump “enriched” white carbs into a bowl. I can’t remember the last time I had a commercial cereal. And it would probably be sometime in the mid-1980s when breakfast was a muffin (likely to be bran, which was a big thing at the time). Not because I am the food police, but because plain, processed carbs actively make me hungry. Hungrier than when I started. Which is weird, I guess. I would have to eat far more than the serving size to fill up enough not to be ravenous an hour later. Is that you too? Continue reading
Granola made light and almost fluffy – not two words we associate with granola, huh? – with the addition of quinoa puffs. We love it not only for breakfast but as a wholesome snack the whole family will enjoy. Tastes great coating a frozen chocolate covered banana. Just saying.
Feel free to skip on down to the recipe, but if you are a blogger you might wish to read on…
For the past couple of months my heart has been heavy. With something akin to dread I have checked my phone, my laptop….my quickened pulse. If you are a fellow blogger, slogging away creating content of which you are proud to share with others, perhaps you have felt this heaviness, this weariness, this dread.
In late May I discovered that a site was taking my blog posts – lock stock and barrel. Continue reading
Liven up your grain salad bowls with a punchy, smoky, ginger-tahini dressing and some rather interesting add ins – gorgeous dried golden berries, roasted eggplant and, um, the ubiquitous but awesome kale. A perfect phytonutrient-rich salad for now – and tomorrow’s lunch. Naturally vegan and gluten-free. Add roasted or boiled chickpeas, lentils or nuts to up the protein count.
**If you are reading this on the website Easy Low Cal Recipes, this is without my permission and against my expressed wishes.**
Tomorrow I have the pleasure of starting a new class at the cancer support centre where I work. And I am really looking forward to it. I love the planning and the shopping for new cooking and teaching opportunities, as well as donning my apron and actually practising what I am going to be preaching.
The best job in the world: I lead nutrition workshops, as well as contribute to the teaching on another course, and see individuals too. But what I do a lot of is cook: three-course lunches every week for my own groups, as well as post-cancer treatment support groups. Because the group participants change every few weeks, I could legit get away with making the same things week in and week out. But frankly I would go out of my brain with boredom making the same recipes, with only the changing seasons offering creative respite. I quite admire restaurant chefs who can manage to cook a barely rotating menu day in and day out. It would drive me insane. Continue reading
For a supposedly simple salad, tabbouleh, staple of deli counters around the world, has a lot of rules.
“It’s all about the parsley,” most purists say.
“Don’t cook the bulgur wheat, just soak it in the dressing,” say others.
“For heaven’s sake, soak the grains in two changes of water then dry it in the oven, or the texture will be ALL WRONG.”
“Oh, and by the way, it’s spelled ‘tabouli‘.”
Reading through recipes on the Interwebs there really does seem to be a lot of strong opinion out there. And even more variations after the basics of cracked wheat (argument over what size grains), parsley, lemon and olive oil are considered. Tomatoes are usual, but not universal. Cucumbers are common, but again, arguments over what kind. Onions – spring versus red versus brown versus not at all. To mint, or not to mint. What about spices, other vegetables, seeds?
Besides the usual staples of olive oil, pasta, oats and, um, avocados there are a few things I always have in my kitchen: coconut milk powder, onions, limes and a restaurant’s worth of spices. I don’t use these every day of course, but it is comforting to know that they are there, ready to inspire me should I have no actual plan for feeding self or family (which is surprisingly frequent). With these ingredients to hand I know I am a few vegetables – or 10 – away from dinner. In this case a slurpy, comforting curry.
Today’s curry started out in Sri Lanka, but with a few extra ingredients it gradually moved west across the Indian Ocean to Thailand. All without needing a passport.
Truthfully it is more “inspired by” than authentic but I don’t think it is any the worse for this fact. Continue reading
This is a partnered post.
If, like me, you are more likely to associate risotto with the typical cooler months than with July, then you may be surprised to see this recipe.
A proper risotto does after all involve standing over a hot stove, attending a gently bubbling pot until the requisite creaminess is attained – not something to be recommended when you are already a bit hot and bothered.
But many of us in the UK are right now dodging in and out of blustery, hair-mussing showers, shivering in our sandals and sleeveless tanks. Was it ever thus. Continue reading
This is just the sort of bowl of food I crave after a period of indulgence or zig-zig travelling – textural, colourful, every mouthful a different flavour. The fact that it is highly nutritious and exactly what my body needs is almost incidental.
If I have time I love to go to a chi-chi, upscale food market and inhale with my eyes and nose all of the colourful produce that inevitably spills from rustic woven baskets and hand-hewn wooden crates. I will read the smudged chalkboard signs, pick up (and sniff, and squeeze – gently) new seasons’ specimens, and basically lose all sense of perspective and bank balance, cramming as much of the rainbow as I can into my own basket. That creamy, tight-curded cauliflower; those misshapen and slightly ogre-like striped tomatoes; and certainly a scoop of Italian Nocellara del Belice olives (current savoury food crush).
I get rather giddy at my momentary poshness, if I am honest. Until I look down at my scruffy, supermarket-bought trainers and my un-manicured hands. “Ach well”, as we say in Scotland. Continue reading
Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse – and I mean douse – in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.
I don’t want to rub it in if you are having rubbish weather today (hello down south), but it’s pretty sunny up here in Edinburgh. I know! Crazy, huh? It’s not always raining up here, you know.🙂
But, if the rain is pouring and the wind is lashing where you are, why not make your own sunshine? Just like it is hard to feel down while out walking in the hills, or even just somewhere interesting, it is hard not to smile when cutting up a pineapple or watermelon. These are just the cheeriest fruits I know. Continue reading
Chocolate and rosemary are really wonderful partners, and very healthy too. Why not add them to your next banana bread making session? And pour it all into a skillet while you are at it. A great breakfast or healthy snack for the whole family. Naturally gluten-free too.
Do you – like me – often have a bowl of over-ripe speckled bananas hanging around, mocking your efforts to get your five-plus fruit and veg a day?
Nature’s second most perfectly-packaged food (after eggs, of course) is a must for any fruit bowl, helping to ripen other fruits and just generally being happy to play second fiddle to more seasonal fruits. But does it get the love it deserves, having come all the way from Honduras and very likely to be extinct in our lifetime? Certainly not in my house.
Yes, I buy them. I even eat them occasionally, especially before going to the gym. But I really don’t like them that much. I don’t hate them, but there are fruits* I would much rather spend calories on. Cherries, peaches (only perfect ones), pineapple, to name a few.
But bananas have their uses other than just peeling and eating on the spot, or bunging in a gym bag. Deeply blackened bananas destined for the compost heap are, by the on-the-ball cook, re-purposed into a breakfast bread or healthy snack without much effort or skill (yay!). If they aren’t stashed in the freezer for adding to a smoothie that is. Continue reading