Being Fat Isn’t the Worst Thing a Person Can Be, Y’unno | #ThisGirlEats

There’s a disturbing narrative that exists today, and we just can’t seem to shake it. It’s simple, really: Fat = Bad. It’s everywhere; we see with advertising selling us slimming products, the press fat-shaming celebrities, and people bombarding social media with before vs. after photos. No matter where we might find it, the message is always the same – being fat is the worst thing you can be.

And I’m so sick of it.

My most recent encounter with this was watching the latest TV ad for Weight Watchers. I can’t remember the exact words and, annoyingly, can’t find the advert anywhere online, but I distinctly remember the spokeswoman telling people to sign up on the basis that it will make them a “better version of themselves” – come to think of it, she might’ve even said the best version of yourself.

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Weight Watchers: Wellness that Works (umm…)

Because apparently, thinner ALWAYS equals better.

There’s absolutely nothing wrong with wanting to lose weight, especially when it’s affecting your health and you think you could be in better shape; hell, I could stand to lose a few pounds myself! But the idea that being slimmer automatically makes you a better person – and, in turn, being bigger somehow detracts from you as an overall human being – is total bullshit.

Not only is it a load of rubbish, but it’s incredibly damaging. Pushing the “fat = bad, thin = good” narrative is bound to have a negative impact, particularly where eating disorders and mental health are concerned. Imagine telling someone with anorexia, for example, that being the thinnest version of themselves makes them the best version of themselves. Or how this could easily recycle that feeling of guilt in someone with bulimia to the point that they experience dangerous symptoms such as binging and purging. It seems so obviously dangerous to me in this context, I’m amazed we allow it to continue.

It’s clearly designed to make us feel terrible about ourselves. Telling us that we’re better when we’re thinner makes those of us whose bodies don’t fit these very particular – and sometimes unobtainable – specifications feel worthless, unattractive and uncomfortable in our own skin. It also strips us of our identities as people; it ignores all other aspects of our personalities and achievements, reducing how we measure up on the “good vs. bad scale” to nothing more than our weight.

I look at photos of myself from a few years back, before I gained the weight I now carry around with me (mostly in my lil’ tummy pooch), and sometimes I’m swept up in that narrative. I look at photos like the one below and think, “Wow, how did I let this version of myself slip away?!” And literally the ONLY reason I think that is because I’m thinner in those photos. That’s it. It’s not based on where I was at that point in my life, or how happy I was, or what I’d achieved. It’s because I was thinner – so I must’ve been better, right?

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NO, SAM! Of course not! That’s just such a ridiculous notion, I can’t believe I bought it for even a second! I look at what’s happened in my life since those photos and almost laugh at how absurd I’m being when I think I’m worse off now simply because of my weight. I’ve achieved bucket loads since then; I’m in a happy, committed relationship, moved out, learnt to drive, started (and ended!) my own music publication, created my blog and worked my way up to my dream job. I’m more accomplished, level-headed, hard-working, ambitious, sociable and confident than the person in that photo. I’m more comfortable with my body and appearance than I’ve ever been, regardless of my size.

I’m a better person for so, so many reasons right now, and it all has absolutely zilch to do with my weight.

I’m lucky enough that I can see that, despite falling down the rabbit hole every now and again. But all the while we give into this narrative that being fat is the worst thing you can be, and the only way to make yourself a better person is to lose weight, then this narrative will continue to win and companies like Weight Watchers will keep making these shitty adverts.

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I Want to Get Fit, But Joining a Gym Really Isn’t For Me | #ThisGirlEats

Every fitness freak and health guru I know goes to the gym, so I’m not here to bash it; it works, no doubt about it. Obviously it’s great to get off our butts to exercise and, for most people, the gym is the perfect place, with access to equipment, space and support that they don’t have at home. But I’m just NOT a gym person, and I can’t see that changing anytime soon.

I’ll be totally honest – I’m scared. The thought of trying to exercise – and I’m no athlete, I’ll tell ya that – in a room full of people, is my idea of hell. It’s super intimidating and a hurdle I have no interest in overcoming. I find it hard enough to pluck up the determination and motivation to work out in the first place, let alone having to worry about getting some confidence under my belt as well.

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And then it’s the money. Sure, some gym memberships are affordable, but it’s very much a disposable income luxury. And before I’m bombarded with links to cheap gym subscriptions and people yelling at me “I ONLY PAY £15 A MONTH FOR MINE, I BET YOU SPEND MORE THAN THAT ON STARBUCKS COFFEE EVERY WEEK, BLA BLA BLA!” (because that’s how people yell on Twitter), yes, I understand that’s affordable – for some people. But when you’re skint, anything out of budget is an extra expense, no matter how much of a bargain it may seem to someone else. And I don’t buy Starbucks coffee, thank you very much.

Nope, if I’m going to exercise, you can betcha I’m doing it for free. Running suits me much better than any gym – sure, I’m still rubbish at it, but it doesn’t cost me a penny, it’s out in the fresh air and if I see another person and start feeling self-conscious then I just run away from them! I have spent money occasionally when it comes to exercise – a yoga mat, weights, a collapsible bike – but once they’re paid for I can get as much use out of them as I like without signing up for a membership! 🏃‍♀️

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Like I said, gyms obviously do wonders for some people and if you’ve got that mentality about you then great. Good on ya. But it just doesn’t appeal to me, and I’m afraid I won’t be converted anytime soon (unless someone wants to pay for my membership and give me a private workout room, please and thank you!).

I Have a Love-Hate Relationship with Summer | #ThisGirlEats

If you asked me ten years ago what my favourite time of year was, I definitely would’ve said summer.

That probably had something to do with still being in school and getting six weeks off for summer hols, but also because summer has always been my go-to fave ☀️ I hate the cold weather, the rain and the snow, but I bloody love the sunshine, the feeling of warmth on your skin, the light evenings. But since my precious summer holidays have been taken away and I’ve had to face up to the harsh realities of summer as an adult (seriously, who do I speak to about getting mandatory seasonal breaks for grown-ups?) I’m starting to find myself developing more of a love-hate relationship with summer.

The dark, gloomy winter months suck. They do. But there’s something lovely about cosying up in your biggest, snuggliest jumper, walking through town under their (slightly shit) Christmas lights and curling up with a blanket eating comfort food and watching telly. Yes, I’m aware I sound about 80 right now but it’s just nice, isn’t it?

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As I’ve got older, I’m leaning more towards these winter nights than the summer days I once adored. Gone are endless beach days and lazing about for hours turning gradually lobster red; now most of my summer is spent in a stuffy office with the WORST air con in the world, never being able to decide what to wear because getting my legs out gives me heart palpitations and I always forget to paint my toenails, and sitting upstairs in the flat complaining that we don’t have a garden.

This year more than ever, I’ve put on a little weight (I guess that’s what happens when you go from running about in retail all day to sitting your butt on an office chair, only getting up for lunch breaks and to pee) and the summer has become a struggle.

I have endless love for curvy,  plus size women who absolutely rock their summer dresses and bikinis with an awesome confidence – these babes look beautiful! 😍 They’re definite proof that just because you’ve got a little extra meat on your bones doesn’t mean you can’t flash the flesh in the summer, but I’m just not there yet. I don’t have the self-confidence, especially as revisiting my mostly-too-small summer wardrobe made me feel even worse about myself! I’m surrounded by girls wearing short skirts, cute sandals, pretty dresses, but it’s just not me. Not right now, anyway.

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One good thing has come out of this summer – it’s given me fresh new motivation to get fit and lose the weight I’ve gained, because I cannot go through this again. It’s just too depressing! This time next year I want to be able to pluck out my favourite summer clothes and fit into them with ease. Not too much to ask, right? I’ve needed something to kick me into action because my “get-up-and-go” has been virtually non-existent lately and has resulted in many, many ill-advised takeaways…

So yes, this year I’m loving the sunshine but hating the fact that I have to choose between showing off my body or melting in the heat and am kinda looking forward to covering up in jeans and jumpers again. But hopefully next summer you’ll see me back to rocking my grunger shorts, blink-182 vests and Hell Bunny dresses with a smile on my face.

RECIPE: Oven-Cooked Sweet Potato Fries | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than 50p per person.
What are the benefits? These fries are 1 of your 5 a day, are low fat, and make a great vegan side dish.


I’ve always assumed I don’t like sweet potatoes. It’s just sort of always been a thing for me, like, “Sweet potatoes? No thanks.” It’s an instant reaction. But they seem like something I should like. So this week I tried making sweet potato fries at home as a last-ditch attempt to jump on the foodie bandwagon – and LOVED them!

It depends how you wanna serve these – I had them on their own for lunch, so I just cooked up a whole sweet potato for myself. I was ecstatic to find there’s a way to essentially just eat a big bowl of fries for lunch and feel great afterwards.

You can get a sweet potato for around 35p and you’re pretty much sorted, so it’s a definitely cost-effective option. Not only that, but sweet potatoes are, of course, a vegetable, so you’re now using a side of delicious fries as one of your five a day!

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INGREDIENTS
1 Sweet Potato, Sliced into Chips 

SEASONING
For me, seasoning is key for this recipe, adding a healthy dose of flavour helped me scoff down with delight something I would’ve previously avoided. Coat the fries with a sprinkle of salt (try onion salt for an extra burst of flavour!) and pepper, a pinch of garlic flakes and a handful of rosemary, dried or fresh.


So, this is how I did it…

1. I’m not really familiar with cooking sweet potato, on account of inexplicably not eating them for most of my life, but hacking away until it resembled chip-shaped chunks. Seemed to work out fine.

2. Lay the fries out on a baking tray, cover with a small amount of oil (I was afraid cooking spray wouldn’t crisp up properly – but feel free to try it!) and season with salt, pepper, garlic flakes and rosemary.

3. It was a complete guess, but I cooked on 220°C for 20 minutes, turning them over halfway through and they turned out fine. Crispy and, to my surprise, utterly delicious!

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Crispy, tasty, oven-baked sweet potato fries

What I Learnt From Publishing My Most Embarrassing Food Habits Online

If you’ve kept up with #ThisGirlEats, you’ll know I spent the last month or so keeping a food diary published it for all the world to see 😬

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It was all about learning to live a healthier lifestyle. I wore my bad habits like a badge, telling everyone that yes, I can eat a whole pizza on a Tuesday night all to myself. I can’t say I always wore this badge proudly – but I wore it nonetheless.

It’s easy to munch your way through half a pack of biscuits in front of the telly and not even notice; it’s easy to grab a hot chocolate every lunch break and think you’re just treating yourself. Writing down every morsel I consumed – no matter how embarrassingly gluttonous – forced me to take a look at what I was putting in my body.

Sometimes it was hard. Really hard. But it made me realise I’ve got some serious bad habits that need to be squashed immediately if I want to move forward with a healthier lifestyle.

I learnt loads about myself by doing this, but these are the five main changes I need to make after reflecting on my 30-day food diary.

  1. Cut out the fizzy drinks every. damn. lunch.
    Choosing the “diet” version isn’t a free pass when it comes to fizzy drinks. I’ve had it in my head that a fizzy drink will make me feel more full or give me more energy for the rest of my shift, but it was getting out of hand. Now I choose squash or water with my lunch at work, and find it easily cuts out five fizzy drinks a week.
    Five! 😱 
  2. Please stop ordering takeaways – for your health and your bank balance!
    Throw out the menus. Block Just Eat from all home devices. Delete the Dominos app. Desperate times call for desperate measures and, after logging my eating for just one month, I realise my lack of willpower when it comes to ordering in is getting DIRE. It’s a lethal cocktail of junk food cravings and plain ol’ laziness, but it reeeeeally needs to stop! I can’t afford it, and my body can’t either!
     
  3. Five-A-Day is a minimum, not an achievement! 🍏
    I’m not too bad when it comes to fruit and veg. I pack meals full of vegetables, and I’d say I hit the Five-A-Day target at least 75% of the time. But it’s not something I’m conscious of – if I eat them, I eat them. If I don’t, I don’t. I think I’d really benefit from just being more aware, planning ways to fit at least five portions of fruit or veg in every day – stick an apple in my lunch, throw some salad on the plate, chuck an extra veggie into the pot of chilli con carne. Just something to think about.
     

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  4. Packed lunch isn’t just for the playground, y’unno.
    I’m a decent cook. I’m creative. I’m passionate. If I took lunch to work everyday, it’d be more than a dried-up ham sandwich and a pack of ready salted. Pastas, wraps, club sandwiches, salads… There are loads of lunches I can make at home which are tasty and satisfying. I’d save some pennies, and they’d definitely be better for me than whatever I find in the work food court!
     
  5. For God’s sake, get off your butt and do some exercise!
    I am SO BAD AT EXERCISING. Don’t get me wrong, when I go out for a run or do some yoga in my living room I always feel better. Heck, even just going for a long walk every day – which we did in the summer – makes me feel healthier. But the THOUGHT of it? Nah. Sitting on my sofa right now, wrapped in a fluffy blanket with a cuppa, there is
    literally no part of me that wants to get up, whack on my sports bra and go for a run. I know I should. I know that making the effort to do a little more exercise every day will make probably the biggest difference to my health. I just need to leap over that mental barrier and get some motivation. Any tips?!
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RECIPE: Bacon, Pepper and Avocado Salad | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1 per person
What are the benefits? This recipe is low in carbs, low in sugar and mounts up to 2 portions of your 5 a day


I don’t know about you, but I’ve never really been a big salad person. I suppose it really depends on what else you put in with it, because I can’t imagine anyone loving just a few limp lettuce leaves!

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So I’ve created one that’s brilliant for me and works with the things I love to eat, as well as still being quite healthy – who knows, it could be perfect for you too!

It’s a great low-carb lunch option, if that’s what you’re after. Not to mention, it also contributes to your five a day, and avocado is full of healthy fats to help keep you full all day long. 


INGREDIENTS
4 Slices of Back Bacon, Chopped
1 Avocado, Peeled, Stone Removed and Chopped
1/2 Red Bell Pepper, Sliced 
Half a Bag of Pre-Prepared Salad

SEASONING
There wasn’t too much seasoning involved in this one, just some black pepper and garlic added to the frying pan last-minute. You don’t even need salt as the bacon does that for you, but you could add some salad dressing for extra flavour if you wish.


So, this is how I did it…

1. Firstly, spray a frying pan with cooking spray or a small drop of oil and allowed it to heat up before chucking in the chopped bacon and cooking for roughly 10 minutes, until the bacon is all lovely and crispy.

2. Add the peppers to the pan after about 5 minutes of cooking the bacon, just enough so they aren’t raw but still have a crunch, and cook for about 5 minutes.

3. The chunks of avocado go into the pan for the last minute or so of cooking – this is optional, but I prefer my avocado to be warm here, so I cooked it for just enough time to simply warm it through. At this point, also add some black pepper and dried garlic to the pan for flavour.

4. Take the ingredients from the pan and add to a bowl of salad, stir it all through and you’re done!


Tips & Tricks

  • You know what else would go great with this? Halloumi, of course. It’s great with everything, and could turn this into a veggie-friendly salad.

 

  • If you’re feeling adventurous, you don’t have to buy a pre-packaged salad – that’s just laziness on my part! Make your own up and create the absolutely perfect dish for you.

 

  • It makes a great lunch, but you could also shrink this down to a small side salad or bulk it up for a full dinner meal. The choice is yours!

RECIPE: 3 Super Smoothies to Start Your Day | #ThisGirlEats

For me, smoothies are the answer to everything. Don’t have time for breakfast? Make a smoothie. Need more fruit in your diet but can’t be bothered to actually sit and eat it? Drink a smoothie. Kinda peckish but don’t want to give in to junk food temptation? Have another bloody smoothie.

I use a Blend Active Pro to make my smoothies – they’re simple, easy to clean, come with their own bottles and you can get them for around £20 online.

These are just three of my own favourite smoothie recipes, all of which take about 30 seconds in the smoothie maker. Couldn’t be simpler!

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Berry Burst & Banana
High in antioxidants and potassium, great for your immune system!

INGREDIENTS
90g Frozen Berries 
1 Medium Banana
200ml Skimmed Milk (or milk alternative)


Vegan Choco-Nana
Oats are full of fibre and keep you fuller for longer!

INGREDIENTS
1 Medium Banana
200ml Soya Chocolate Milk
15g / 2tbsp Porridge Oats
Handful of Ice Cubes


Pinapple Sugar Rush
This will give you a quick zap of energy, not to mention loads of vitamin C!

INGREDIENTS
115g (or roughly 3tbsp) Pineapple Chunks
Small Pot of Low Fat Fruit Yoghurt 
200ml Fresh Fruit Juice 
Handful of Ice Cubes 

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RECIPE: Chunky Vegetable Curry with Crispy Tortilla “Naans” | #ThisGirlEats

Serves: 4
How much does it cost? This cost me less than 50p per person
What are the benefits? You get at least 3 of your 5 a day, it’s vegetarian friendly and makes a great takeaway alternative


I’m a thief. I’ve nicked the idea for this from two different recipes; one a cheap student affair and one a low-fat chicken curry.

I’ve shamelessly pinched my favourite bits from both to make this yummy mid-week meal. It’s fairly straightforward, low in cost, full of nutrition and incredibly versatile, as you can use any vegetables in the house for a delicious outcome.

The tortilla “naans” (which are not naan breads at all, but are an alternative side to this curry dish) were an idea born from a combination of having leftover tortillas dangerously close to going off and forgetting to buy actual naan breads in the week. They turned amazing!

It’s a lower carb option than fluffy naans and, being chock-full of veggies, it’s much lower in fat than the usual creamy carnivorous curries we get. Butter chicken and onion bajhis may have my heart, but this is a pretty second choice!

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INGREDIENTS
1 Medium Potato, Chopped 
1 Carrot, Sliced
1 Onion, Chopped
1 Bell Pepper, Sliced 
4 Mushrooms, Sliced
1 Tomato, Chopped
1 Apple, Chopped 
400g Tin Chopped Tomatoes
400ml Coconut Milk (reduced fat if you can)
2 tbsp Curry Paste
1 tsp Tomato Puree
1 Vegetable Stock Cube

SEASONING
Each part of this recipe kinda lives and dies with the seasoning. For the curry, you want to add some dried garlic, dried coriander leaf, salt, pepper and chilli flakes to the pan. If, like me, you find rice quite bland, add some salt, pepper, thyme and coriander leaf as the rice cooks just to give it a pop. And, finally, before you put the tortillas in the oven, you want to cover them with a sprinkling of garlic flakes, coriander leaf and cracked black pepper.


So, this is how I did it…

1. First thing’s first, heat up the frying pan and add your chunkier vegetables – potatoes, carrots, anything that takes a little longer to soften up. Fry these off for about 5 minutes.

2. Then add the rest of your veggies, along with the chopped tomatoes, coconut milk, curry paste, tomato puree, crumbled stock cube and seasoning. Cook this for about 15-20 minutes, and just keep an eye on the liquid levels – if it starts to dry up, add a splash of water to tide it over.

3. Following the packet instructions, along with some seasoning, and cook the rice, either on the hob or in the microwave.

4. Place the tortillas on a baking tray, brushed with a teeny tiny amount of oil, sprinkled with seasoning and put them in the oven for about 5 minutes, until they crisp up.


Tips & Tricks

  • An excellent way to bulk this up even further (as if it doesn’t have enough going on already!) is to add lentils or chickpeas. They’re both really filling, are great for you, and are awesome ingredients for a curry.

 

  • If you’d like the sauce a little thicker, sprinkle in a small pinch of flour and stir. It’ll help thicken everything up (I’m not a fan of runny sauces).

 

  • Got a slow cooker? This recipe is wonderfully tasty and so incredibly easy in a slow cooker, just bung the ingredients into the crockpot and cook up the rice when you’ve got the chance.

RECIPE: The Cheese Lover’s Quesadilla | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than 50p per person
What are the benefits? The wholemeal tortillas are high in fibre, the fillings are low in sugar, and it’s a great takeaway alternative


Mexican food is the best, isn’t it?!

I’m a lover of enchiladas and, damn, in my eyes a world without guacamole isn’t worth living. My cooking hasn’t stretched too far into the cuisine yet (mostly because I can’t resist over-stuffing burritos to the point that they physically won’t wrap and it basically ends up as rice, chicken and salsa slopped on a tortilla plate…)

I did recently try making my own version of quesadillas which, as it turns out, is super easy! You can fill them with whatever you like which makes them hugely versatile and you can spend as much, or as little, as you want.

The whole thing honestly takes about five minutes (ten at a stretch!) which is perfect for when you can’t really be arsed to cook.

I’ve chosen fillings that I always tend to have at home but, of course, you can absolutely swap these for pretty much anything you like, so it’s convenient as well as being tasty, quick and easy. What more could you want?!

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INGREDIENTS
2 Wholemeal Tortilla Wraps 
25g Grated Cheese (low fat if you can) 
2 Mushrooms, Sliced 
1/2 Medium Onion, Chopped

SEASONING
This really depends on what you put into the quesadilla. With mine, which was made with cheese, onion and mushroom, a touch of mixed herbs gave a nice extra touch, but feel free to play around with your options.


So, this is how I did it…

1. Heat up a large frying pan and placing one tortilla straight on there, no oil or cooking spray needed.

2. Sprinkle the grated cheese and the rest of your fillings across the entire surface of the tortilla, being careful not to overdo it with a mountain of toppings. If you’re a feeder like me then just watch out for that!

3. Once the cheese begins to melt, it’s probably about time to whack the second tortilla on top.

4. Then it’s just a simple (ha ha HA!) case of flipping the tortilla over with a spatula so it cooks on both sides. Yes, some of the filling will probably fall out. Yes, there’s a good chance it will get a little messy. But hey, practise makes perfect and it’s a great excuse to just keep making yummy quesadillas!

5. Give them a couple of minutes on each side, making sure the bottom of each tortilla doesn’t burn, and then slide it out of the pan with a spatula, slice into quarters and dig in!


Tips & Tricks

  • You don’t even really need two tortillas for this – use one, sprinkle the toppings over only half, and then fold it over. Ta-da! 👏

 

  • Obviously, a quesadilla would be bloomin’ marvellous dipped into some traditional dips to go alongside it. If you can make up some salsa, guacamole or sour cream (or buy some from the shops, who’d know the difference?) I promise you won’t regret it! 🥑

 

  • I know I’ve already said this, but this recipe truly is so versatile – so use your imagination! But make sure whatever you put into the quesadilla cooks thoroughly. Safety first, kids. ⚠

RECIPE: Baked Potato with Meat-Free Chilli | #ThisGirlEats

Serves: 4
How much does it cost? This cost me less than £1.50 per person
What are the benefits? You’ll get at least 2 of your 5 a day, it’s vegetarian friendly and it’s high in fibre


Chilli is probably my favourite home cooked meal (okay, I know I’ve said before that pizza is my fave but I’m going to class that as more of a snack or, you know, addiction). I could eat chilli by the gallon.

I’m not vegetarian, but I find eating veggie meals regularly is a great way to cut down on fat, get your five a day and be a little kinder to the environment, not to mention saving a few quid.

So I knocked up this vegetarian chilli and it’s now a staple part of my cooking regime, I honestly love it. It’s got all the same flavours of my old beef chilli recipes and just as much punch, and piled on top of a delicious baked potato makes for a mouth-watering meal.

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INGREDIENTS
250g Meat Free Mince
1 Medium Onion, Chopped
1 Medium Carrot, Chopped 
1 Medium Bell Pepper, Chopped
400g Tin Chopped Tomatoes
1 tsp Tomato Puree
1 Stock Cube (vegetable stock cubes will keep this a strictly veggie affair, but if you’re desperate for a meaty flavour then use a beef one instead) 
400g Tin Kidney Beans 
4 Baking Potatoes

SEASONING
Seasoning is essential to this dish, so make sure your store cupboard is stocked up! Dried garlic flakes (or fresh if you’ve got it) go into the pan to cook with the onion and carrot, and while paprika, cumin, cinnamon and chilli flakes are a great flavour combo for chilli. And, of course, salt and pepper for good measure!


So, this is how I did it…

1. The baked potato takes a while in the oven, so give that somewhere between an hour and an hour and a half (or microwave for 7-8 minutes)

2. Into a hot frying pan, add the onion, carrot and garlic and fry for a couple of minutes.

3. Then add, well, pretty much everything else! The tin of chopped tomatoes, veggie mince, pepper, tomato puree and all the spices – paprika, cumin, cinnamon, chilli flakes, salt and pepper. This is a vegetarian recipe, of course, but if you really feel like you need some kind of meat in there, you can add a crumbled beef stock cube into the pan at this point too. But, I promise, it really doesn’t need it! A vegetable stock cube will do the job.

4. Simmer for 15 – 20 minutes with the kidney beans going in for the last couple of minutes.

5. Pop the potato out of the oven or microwave, open it up and pile on the chilli!


Tips & Tricks

  • When you think of chilli, it’s all about big, bold spices – that’s no different when it comes to this veggie version! Make sure you’re generous with your seasoning because you really want that flavour to shine.

 

  • Try swapping out the potato for a scrumptious baked sweet potato instead. Y-U-M!

 

  • Always go overboard on how much you cook here, because these leftovers make an excellent lunch the next day!

Veggie Chill Pan