I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog. I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days. This was a bit of a trial, but here’s what I did.
This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian. Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…
- One onion
- Six Carrots (diced)
- Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
- 500ml Vegetable Stock
- Cheese 🙂
Pretty easy soup! Fry the onion in some oil until brown. Add the carrots, stock, and ginger and simmer for 20mins ish. Then remove from the heat, blitz in a blender, and return to the heat to warm back up.
Another smoothie attempt. I should really start thinking through the flavour options instead of just throwing in everything that I find in the fridge…Anyway this time around I wanted to try adding some of the Almond and Coconut Butter I had picked up, and I used Coconut Milk so that’s kind of coordinated.
This is what I used anyway:
- 4 Frozen Kale
- 2 Carrots
- 2 tbsp Frozen Raspberries
- 2g Frozen Ginger
- 20g Huel
- 200ml Coconut Milk
- 1 tbsp Almond Coconut Butter
And then just blitz in the Nutribullet. It makes two glasses.
I always look at these things and think eeek! So many calories, and so much sugar for a little drink. I do this whilst stuffing my face with chocolates…
Today I decided to make a quick and healthy vegetarian lunch, after a few weeks of being ill and eating junk.
I boiled some sweet potato for about 15mins until soft, then threw in some sugar snap peas for the last 5 mins. While they were cooking, I put a few handfuls of mixed leaves on my plate. The cut up half an avocado and a quarter of cucumber and sprinkled them on top. I broke out, and dusted off, my spiraliser. I hadn’t used it in a while, so I spiralled a carrot and put that in the salad too.
When the potato and sugar snap peas were done I added them to the mix. I also dolloped on some cottage cheese to get some protein. Really this ended up with too much sugar in it from the sweet potato, and could have done with more protein and less carbs. But…as a veggietarian it’s tricky to get the proteins…
- Calories- 530
- Carbs- 77g
- Fat- 20g
- Sugar- 28g
- Fibre- 19g
Another day, another green kale smoothie.
- 40g Frozen Kale
- 40g Apple
- 20g Frozen Raspberries
- 14g Huel
- 190ml Coconut Milk
So the recipe is pretty simple, you just put everything in a blender and blitz. I used my beloved Nutri-Bullet, which is tough enough to blitz the frozen stuff. Frozen kale, btw, is a life saver for the semi-regular smoothie maker who does enough to buy fresh kale each week, but not enough to actually use it before it goes off.
And Huel, if you weren’t aware, is supposedly a food replacement powder. Although really I just use it as a protein top-up. I used the vanilla flavoured stuff, so the smoothie had a vanilla tang to it. It’s also my ‘greenest’ smoothie yet, they all seem to come out brown for some reason.
These quantities are enough to make the smallish glassful you see in the photo. And that’s what this nutritional information is based on.
- Calories- 140
- Carbohydrates- 18g
- Fat- 4.3g
- Sugar- 10.4g
- Protein- 5.9g
- Fibre- 3.9g
This healthy lunch required pretty much no cooking or skill, not sure how cost effective it is though. I used a seedy pitta bread, 2 poached eggs, cucumber, Quorn chicken pieces, microwavable veg, lentil thingies, and a chunk of feta. This was me trying to eat protein after a run, and more veg after Christmas.
I calculated it at 712 calories which seems like a lot for what looks like a salad but protein does bring the cals.
I used Quorn mince and sweet potato to make my Shepherd’s Pie (so not really a shepherd’s pie but whatever the name is for a Quorn wrangler…).
- 700g Sweet Potato
- 300g Quorn Mince
- 300g Onion
- 500g Tomato Sauce
- Balsamic Vinegar
My lasagne dish is pretty small so these quantities only made two portions. And I cheated a bit by using a jar of sauce…
- 300g Quorn Mince
- 1 Onion
- 1 Courgette
- 500g Dolmio Low Fat Bolognese
- 200ml Milk
- 2tbsp Flour
- 50g Grated Cheese
- 77g /4 Lasagne Sheets
I fried the onion, quorn and courgette for 15mins ish. Then I preheated the oven to 180 Celsius.
Then in a separate pan I made the cheese sauce by melting some coconut oil (I would normally have used margarine but I ran out ages ago and keep forgetting to buy it!), then adding the flour and mixing it together as smoothly as possible. Then I slowly added the milk whilst mixing, then added the cheese. But I kept a small amount of the cheese behind.
Then I spooned half of the quorn into my oven dish, placed two lasagne sheets on top, and spooned some of the cheese sauce over that. And then did another layer of everything on top. And sprinkled on the rest of the cheese.
I left it in the oven for about 30mins which was a bit too long for my little portion so it was quite browned when I took it out! But it tasted good.
This is the nutritional values per portion. Quite a lot of sugar, that’s the Dolmio sauce so homemade might be better but I’m too lazy for that.
- Calories- 598
- Carbohydrate- 68g
- Fat- 14g
- Protein- 42g
- Fibre- 14g
- Sugar- 21g