Friday, 3 July 2015

Beef and Rice Breakfast Bowl

You know what my ten-year old's favourite breakfast is?

Nope, not Cheerios.

Or Coco Pops.

Or toast.

It's this.

Beef mince, fried and then stirred together with greens, cooked white rice, garlic and onions. Oh and a mugful of broth poured in for it to get all juicy. 

She loves it.

It might look a bit of a faff to put together first thing in the morning, but it isn't. I promise. If I can do it, bleary-eyed and puffy at seven in the morning then you can, too. And it'll set you up for the day nicely. But be warned, lovely readers: I once made this for her without the rice and the broth and got a RIGHT ticking off. And incidentally, this is great for breakfast but it's also perfect for those days when you need a bit of extra comfort - something warm and healing that you can sip with the spoon from a big bowl. 

I hope you love it as much as we do. 




Beef and Rice Breakfast Bowl
Serves 4
Ingredients
400g beef mince
1 large leek, trimmed and washed thoroughly and sliced
1 onion, peeled and roughly chopped
half a cup of white Basmati rice
400ml beef bone broth or stock
2-3 handfuls of raw spinach
salt, to taste

Method
First, fry the beef mince until it's browned, breaking it up in the pan once it's done. Once it's pretty much cooked through and browned all over, add the chopped onion and the leek. Stir everything together and then turn don the heat so the vegetables soften. 

Next, cook the rice in a large pan of boiling water until cooked through and tender - about 10-15 minutes. Drain. 

Tip the drained rice into the pan with the beef and the veggies and stir to combine thoroughly. Pour in the stock and then stir in the spinach and allow it to wilt in the pan. Season to taste with salt and serve straight away. 

Monday, 29 June 2015

Roast Chicken Breasts with Leeks, Garlic and Thyme

I'll be honest with you. 

This recipe was the result of a fridge raid on the night before the weekly shop when I had not very much in the fridge. I had chicken portions already defrosted and rummaged around in the fridge looking for something to cook with them. 

Leeks. They go with chicken. Great. Carry on looking. 

Then I find a papery bulb of garlic. 

And an old bundle of thyme sprigs stuffed into the top shelf of the fridge door. I also had the last glug from a bottle of white wine (I only cook with it, I don't drink it as it is, so it lasts a while in our house). Dinner was sorted. 




The meal was actually so good that I had to share it with you. 

It's also one of those one-pot dishes that limits time, preparation and washing up. 




Brilliant, right?

Roast Chicken Breasts with Leek, Garlic and Thyme
Serves 4
Ingredients
4 chicken portions, skin-on, boneless
2 large leeks, trimmed and cleaned well
3 cloves of garlic, unpeeled and left whole
a dash of white wine
pinch of salt
1 tbsp avocado or mild coconut oil (stick with avocado oil if you don't do well with coconut)
small bunch of fresh thyme sprigs

Method
Preheat the oven to gas mark 6/200ºC/400ºF. Get out a fairly shallow roasting dish and chop up the leeks into fairly big chunks - they're going to act as a trivet for the chicken as well as provide great flavour. 

Arrange the chicken pieces over the leeks, skin side facing up and then scatter the garlic cloves and let them fall randomly onto the dish. Pour in a little of the white wine - about half a mugful would be about right - and then sprinkle a good pinch of salt over the skin of the chicken. Chuck over the thyme springs. 

Slide the dish into the oven and cook for around 35 minutes, or until the leeks have softened and are full of wine and chicken flavour, and the chicken is cooked all the way through and there's no pinkness left. 

Once the chicken is fully cooked, serve it with the whole cloves of garlic and spoon out the leeks. 




Friday, 26 June 2015

National Cream Tea Day: Strawberry White Tea and Lemon Cheesecake Squares

Today it's National Cream Tea Day

Don't get me wrong, a lovely traditional cream tea - fruit scones, glossy raspberry jam and thick clotted cream - used to be one of my favourite guilty pleasures on a day out. 

Now, I settle without the cream. Or the scones, actually. Which just leaves the jam. And I don't want to be spooning that out of the jar, do I? 




When I heard about Higher Living's brand of white tea with strawberry, I was quite keen to try it. It's subtle and light, as you'd expect from white tea, but there is a sweet strawberry flavour that hits you after every sip. It's actually quite addictive. I haven't been able to drink anything else since I opened the box. Each tea bag is also wrapped individually so it's good for taking on days out or to work, too. 




But you can't just have a cup of tea on National Cream Tea day and nothing to go with it, can you? 

So I made these lovely Zesty Lemon and Coconut Cheesecake Bites. They're autoimmune-protocol compliant. 




And seriously awesome. 




They actually taste a little bit cheesecakey - but there's no cheese - not even any dairy. And they have a lovely lemon tang. I really love them. If you downloaded your copy of the Autoimmune Wellness Bundle in May, you'll find the recipe in The Best of AIP Cookbook. Otherwise, you can get the recipe here, too. 

Happy National Cream Tea Day. Whatever you're eating and drinking. 

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