ThisGirlEats – #ThisGirlEats

RECIPE: Avocado Topped Mexican Chicken with Rice and Spiced Peppers | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1.50 per person.
What are the benefits? This recipe provides plenty of protein, fibre and at least two of your five a day.

Mexican food has this amazing ability to be undeniably bold while still tasting light, fresh and summery, not to mention a great level of zingy heat without burning, vindaloo-style. That’s why it’s one of my favourites to cook – and eat!

I’ve grabbed some pretty basic ingredients – couple of chicken breasts, a few veggies, some rice – and tried make them really pop, just like the Mexican food I know and love.

The recipe is packed with vegetables, protein, flavour and colour, checking every box on my tick list! Not to mention it cost me around £1.40 per person (but could easily be replicated with a cheaper veggie version).

INGREDIENTS
2 Skinless Chicken Breasts
2 tbsp of Tomato Purée
140g Brown Rice
1 Medium Onion
1 Bell Pepper
1 Avocado, Peeled, Pitted and Sliced
2 tbsp Low Fat Cheese, Grated
1/2 Bag of Prepared Salad Leaves

SEASONING
As always with Mexican food, finding a good level of spice is key. It’s really about what your tastebuds can handle, so think carefully! I used paprika, cumin, cinnamon, dried garlic and chilli flakes for the tomato paste, with a dash of salt and pepper for standard seasoning. In with the rice went some dried coriander, salt and pepper just to jazz things up a bit. And, finally, I added a touch of paprika, garlic, salt and pepper to cook the peppers and onion.

So, this is how I did it…

1. Make your own spiced tomato paste (it’s super easy) by mixing together tomato purée, paprika, cumin, cinnamon, dried garlic and chilli flakes with a tiny dash of water. Make it as hot or as mild as you like! 🌶️

2. Slice in several small cuts along the top of the chicken breast so the seasoning can really sink in, coat with the paste and cook in the oven on 200°C for around 25 minutes, until thoroughly cooked.

3. Cook the rice according to packet instructions.

4. Add the sliced onion and peppers to a hot frying pan along with a few spices and sizzle away for 5-10 minutes, until they soften a little.

5. Remove chicken from oven, top with a tiny sprinkle of low fat cheese and the sliced avocado and place on the bed of rice, served with the vibrant veggies and a crisp side salad. YUM.

RECIPE: Honey Mustard Roast Pork Fillet | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1.50 per person
What are the benefits? This recipe is high in protein, low in fat and contains lots of great vitamins such as B1 (helps the growth and repair of muscles and nerve tissue) and B6 (good for metabolism).

Pork fillet – or tenderloin, for our American friends – is a great cut of meat. It’s relatively inexpensive compared to, say, a chunk of lamb or beef of the same size, so you definitely get more bang for your buck. 💸

It’s also REALLY easy to cook. Seal in the pan, roast in the oven, bosh, done. Well, perhaps treat it with a little more love and care, but you get the idea.

With this recipe, I’ve worked on making it even tastier with this classic flavour combo. Honey mustard is one of my favourite marinades, and it gives this lean cut of meat a kick

I’ve made this recipe for two, but that’s probably quite generous – you could easily split it between three and bulk out with yummy roasted vegetables for a healthy, hearty roast dinner!

INGREDIENTS
Pork Fillet (approx. 400g)
1 tsp English Mustard
3 tsp Clear Runny Honey

SEASONING
Obviously the flavour really oozes from the honey mustard combo, but take it to the next level but adding some extra seasoning. Sprinkle some salt and pepper over both sides of the meat while sealing in the frying pan, for a start – that’s just Flavour 101! With the honey mustard sauce, sprinkle in some dried rosemary, thyme and garlic flakes. Stir and enjoy!

So, this is how I did it…

1. Heat a large frying pan, spritz with cooking spray, slap the pork fillet in there and season with salt and pepper. Let it cook for 5 minutes on one side, flip it over, do the same on the other side.

2. In a bowl, mix the mustard, honey, rosemary, thyme and garlic flakes together and taste it. Yep, taste it. Mustard is such a distinct flavour; some people like just a touch, some people like a super strong hit. Give it a taste and if you think “Corr blimey, that mustard’s a bit bloody strong!” then add more honey.

3. Spread the honey mustard sauce all over the sealed meat until it’s entirely coated in lovely, sticky goodness.

4. Cover the pork with foil and throw into the oven for around 50 mins on 200°C. Bin the foil for the last 10 minutes of cooking to get some colour on that bad boy!

5. Check it! Pork always needs double checking – all sorts of things can affect the cooking time, so it’s best to cut into the meat and ensure it’s thoroughly cooked when following guidelines.

6. You should be left with a juicy pork fillet, packed with flavour and cooked to perfection.

RECIPE: Valentine’s Day Special – Spaghetti & Meatballs | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1.25 per person.
What are the benefits? With the tomato sauce and onions, this provides one of your five a day as well as plenty of protein and is low in salt.

The OG of romantic meals, spaghetti and meatballs made its debut as the number one cutesy couples meal in the Disney classic Lady and the Tramp. Remember the moment when bourgeoisie spaniel Lady fell for loveable mutt Tramp over a plate of spaghetti… we can all relate, right?

It’s the perfect Valentine’s meal, so if you’re looking to impress that someone special with a cosy night in and a home cooked dinner, hun this is the one. It’s pretty easy; everything can be prepped, chucked in a couple of saucepans and left to cook, and the ingredients are nothing fancy. Surely you can take half an hour out of your night for your one and only bae. 💕

There’s lot of nutritional benefits to this recipe, including the fresh sauce with tomatoes and onions, wholewheat spaghetti and low fat mince. And anyone who is worried about eating a big bowl of pasta (which you shouldn’t be!) it doesn’t really matter when you’re gonna be working it off later tonight, if ya know what I mean…

INGREDIENTS
250g Lean Beef Mince
1 Medium Onion
200g (half a tin) Chopped Tomatoes
200g (half a carton) Passata
150g Wholewheat Spaghetti

SEASONING
Throw in a decent handful of dried basil, salt and pepper when mixing the mince and onions so your meatballs have plenty of flavour (you could even add some chilli flakes for an extra kick!) and don’t forget to add some garlic flakes, mixed herbs, salt and pepper to the tomato sauce as it cooks.

So, this is how I did it…

1. In a large bowl, smush together the mince and a handful of the chopped onion with some seasoning until everything is mixed in. It’s a gross job, but someone’s gotta do it!

2. Shape the squishy mince mixture into eight balls (pfft, the innuendo writes itself…), add to a hot frying pan spritzed with cooking spray and brown them off on a medium-high heat for a few minutes – try not to burn, it ruins the effect…

3. Pour half a tin of chopped tomatoes and half a carton of passata into a saucepan with the rest of the chopped onion, add the browned meatballs and whack it on a medium heat for, oh, say, around 15 minutes or so. Don’t forget to season!

4. Around the same sorta time, cook the spaghetti in a pan of salted boiling water according to packet instructions – usually takes around 12 minutes.

5. Leave things to cook. Go make yourself look pretty or something 💄 By time you come back, it’ll all be ready to be served, just in time for your loved one to walk through the door and be pleasantly surprised!

SERIES: My Journey to a Healthier Lifestyle #6 | #ThisGirlEats

1:30PM: I’m not really a big fan of honey 🍯 – my body is probably so used to processed sugar it gets all confused when something naturally sweet rears its head – but I’ve started eating this combo of fat-free Greek yogurt and mixed chopped fruit with just a drizzle of honey over the top, and it’s SO GOOD. Honestly, yum.

2:40PM: I HEARD RUSTLING IN THE FLAT, THE DAMN MOUSE IS STILL HERE SOMEWHERE. Oh God help me.

5:30PM: I brought home my very first car today, and now I’ve got a cute little car all of my own. This has nothing to do with food or anything but it’s still a pretty big deal so I thought you all should know.

6:45PM: Chilli is, like, the best meal. It doesn’t even need the meat, it’s just as good with Quorn mince – as long as you make it spicy, of course.

FOOD DIARY

Breakfast
👏 2 cups of green tea
👏 850ml water

Lunch
👏 2 slices wholemeal toast with Sour Cream Pringles (we had a few crumbs left in the bottom of the tube from the weekend and that’s one of my favourite weird food combos, don’t judge me)
👏 Greek yogurt, mixed fruit and a drizzle of honey

Dinner
👏 Home-made, oven-cooked spiced potato wedges topped with Quorn chilli “con carne” and a sprinkling of low-fat cheese

Snacks
👏 A couple of cubes of Dairy Milk chocolate and a cup of tea – well, it is Great British Bake Off night after all!

Exercise
👏 15 minutes on the exercise bike

I Am Worthy: Learning to Cope with Being the Dreaded Wedding “Plus One” | #ThisGirlEats

Weddings are fun; a chance to tart yourself up, get disgustingly drunk and catch up with distant friends and relatives. The romantic joy of a newly-married couple (and getting a free meal on them) is great, as far as I’m concerned

But it can be difficult if you’re there as the dreaded “Plus One”. Freaking out about how you look even more than usual, getting faaar too drunk out of blind fear (and, as a result, end up dancing like Neil out of The Inbetweeners – but worse) and dine out courtesy of people you barely know.

No? Just me?

I attended a wedding as a Plus One recently and, le’me tell you, it was fantastic. But once upon a time, such an occasion wouldn’t have gone so smoothly for me. The thought of trying to mingle with strangers for hours was the stuff of nightmares… like, Freddy Krueger level nightmares

This time, I’m proud to say I handled it. Armed with a new positive outlook, I taught myself a mantra that got me through with newfound ease, chatting, drinking and feeling totally comfortable with my partner’s mates who have known him since he was a scruffy, boozed-up teenager – long before I straightened him out, obviously. (LIES – if anything, I’m a terrible influence!)

So, what was my mantra, you ask? Well, it’s just three simple words.

I am worthy.

That’s it. And it worked.

Don’t get me wrong, I had to say it a lot.

I said it as I agonised over my dress in the mirror, deciding between “oh, that’s a cute summer dress” and “inappropriately short for a wedding, you hussy”.

I said it when I realised I couldn’t walk in the heels I’d worn and I looked more like Bambi on ice than an elegant wedding guest.

I said it when I was introduced to strangers, intimidated by old friendships and tried to think of witty, intelligent dinner conversation.

But I said it.

Eventually, I felt comfortable with my outfit, just like many of the other gorgeous guests. I walked with pride (and clung onto my boyfriend’s arm) in my silly heels. I made polite small talk with strangers, played drinking games with our friends, and felt more relaxed than ever before.

So yeah, it turns out telling yourself you’re actually an alright person makes you feel like, you know, an alright person.

For those of you who are thinking, “What the hell?! I came here for food, not your life story!” – at the wedding meal, I had a goat’s cheese tart (I don’t like goat’s cheese), chicken and bacon in a deliciously creamy sauce with veg and roasties (amazing) and chocolate sponge (you can’t go wrong). So there!

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!

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

My First Venture Into YouTube – All for the Sake of Food | #ThisGirlEats

YouTube, to me, has always seemed something of a nightmare. Like an internet jungle full of egos, instant fame and incredibly beautiful people with incredibly interesting things to say, it’s a place I definitely never saw myself going.

It’s ~~fucking terrifying~~ a little daunting. But, having dabbled in music, blogging and media for a few years now, I’m obviously aware of how instrumental YouTube has become in getting your work out there and, with the start of a new food blog and a new venture, it seemed like now was as good a time as any to strap on a pair and maybe just dip my toe into the murky waters of vlogging.

Anyone who knows me knows that in front of a video camera is the very last place I want to be. It’s a million miles from my comfort zone. I’d be lying if I said hearing the sound of my own voice played back in the editing process didn’t make me cringe and I won’t pretend I didn’t scrutinise every inch of my appearance until I starting going cross-eyed.

But I decided it was time to open myself up to my own vulnerabilities. I really want #ThisGirlEats to do well because it’s something I’m really passionate about and if that means putting my most self-conscious side out there for all the world to see, then so be it.

So I’ve really pushed myself and, ignoring the fact that I had no idea how to edit, present, read a script, frame a shot, promote myself as a vlogger or make myself look “YouTube beautiful”, I created my very first vlog for #ThisGirlEats.

Please check it out below! If you want to subscribe, comment or just have a little nose at the YouTube channel, you can find it all here.

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.

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!

My Sure-Fire Hangover Cure (Well, One of Them!) | #ThisGirlEats

Hangover cures vary far and wide. Everyone has their kick-starter food after a night on the town (or a night on the sofa “accidentally” drinking an entire bottle of Pinot Grigio to yourself while hurling unnecessary abuse at 18-year-old X Factor contestants, there’s no judgement here). Personally, I know of several.

I have an aunt who absolutely swears by Diet Coke. My partner won’t get out of bed after a drink unless a full-on fry up is on offer. Someone I work with even says tuna does the trick, apparently.

19072940_10154666409585509_1046664831_o — My saving grace after a hangover

One of my personal hangover cures is a bacon and fried egg sandwich. For me, it’s perfect for those post-drink mornings when I need something a bit greasy but my stomach can’t quite face a full English. It’s certainly not the most nutritious breakfast but, you know, alcohol does funny things to a girl.

If, like me, you’re partial to a bacon and fried egg sandwich, I’ve managed to trim the edges a little.

These are my top tips:

If it doesn’t make you want to vomit in your fragile state, then try cutting off as much fat from the bacon as possible before cooking it.

Always grill instead of frying; as good as fried bacon smells to your numbed senses, grilling gets rid of way more fat and grease.

Use cooking spray when you fry your eggs instead of pouring big glugs of oil into the pan.

As appealing as a thick chunk of white bread looks on the morning after, stick to wholemeal for a more beneficial breakfast. Your body will thank you.

Don’t use butter! Sounds weird, but if you’re going to squeeze a healthy dose of ketchup or brown sauce on there anyway, that along with the egg yolk should make the sandwich moist enough without having to add butter to the mix.

And there you go! Those are my little tips to make a greasy hangover cure a little easier to digest. You probably already feel bad enough after those drunk texts to your ex anyway…

Dirty Burgers on a Healthy Diet (& a Healthy Budget!) | #ThisGirlEats

I love a burger. Who doesn’t?! Tucking into a greasy one from the local chippy after one too many drinks, spilling ketchup down myself and eradicating any ounce of class I left the house with several hours earlier. It’s a beautiful thing.

Last week we needed to use up some mince at home and also found some mega-cheap rolls in the shining light of a late-night supermarket shop, the reduced aisle. They’re super easy too so I thought, bugger it, why not?

But then I hit a bump in the road – I couldn’t really imagine having a big, juicy beef burger without an equally gorgeous side – golden chips, spicy wedges, crispy fries, etc. And that would take our dinner from being only “slightly cheeky” to “one big fat whopper of a meal” and I really wanted to avoid that.

Then BAM. It hit me! A salad – so simple, so obvious – but with the scrummy addition of some chunky roasted vegetables. Big on veg, big on flavour! Hurrah.

And then I thought, well, in for a penny in for a pound – why not load up the burger as well?! Topped with tomato, cheese, avocado, onion and mushroom, I created some serious towers on a plate and, in the end, it looked like one of the dirtiest burgers imaginable. But it was all a lie! A lie loaded mostly with vegetables and surrounded by salad. Brilliant!

Home made beef burgers with roasted vegetable salad

I mean, honestly. How good does that look?! It’s making me hungry…

You can check out my recipe for homemade beef burgers here.