Beetroot Houmous

Just looking at this beetroot Houmous makes me feel insanely happy. The colour is so vibrant, it’s hard not to break into a smile just looking at it. It also tastes as good it looks and is so easy to whiz up.

Ingredients:

Half a tin of cooked chick peas (plus half of the juice it’s in)

150g pre cooked beetroot

1tbsp Olive oil

1tbsp Tahini paste

Juice of half a lemon

2 cloves of garlic

Seasoning as required

Method:

Quite simply pop everything into the blender and pulse for a few seconds. Add a bit more lemon if required and season to taste.

Bon appetite!

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Summer Has Arrived! Roasted Gazpacho Soup – Served Hot With Croutons

It’s been a busy week, so much has been going on! As always, food is never far from my thoughts and I just have to share this recipe with you all.

I stumbled across a recipe book in the library by Miguel Barclay called ‘Super easy One pound meals’ and naturally, I had to see what it was all about! How have I not come across him before?

His concept is simple, he curates meals based from others recipes (some his own) & adapts them to come as close to £1 (per portion) as he can. After flicking through with my kids, we decided that tonight’s tea would be his ‘roasted Gazpacho Soup’. Me being me (and driven by what was in my cupboards/fridge) gave it my own twist. I’ll give you both recipes.

Here is a pic of Miguel’s recipe:

My take on the recipe…

Ingredients:

1 Red pepper, sliced

2 tins of Tomatoes

3 small white onions, roughly chopped

8 Garlic cloves, whole

Olive oil

Seasoning

Method:

Start by preheating the oven to 190•C/gas mark 5 and then place all of the ingredients into an oven proof dish. Glug a generous amount of olive oil over the ingredients and season well (I left out the salt).

Pop into the oven for 20 mins. Once roasted, transfer the peppers and onions (and any juices) into a saucepan along with the tinned tomatoes. Pop the garlic out of their cloves straight into the mixture.

Place on a gentle heat, until simmering. Use a blender (mine is hand held) to pulse it all together.

Add a bit of water if you feel the need to loosen it up.

Next up, roughly cube some bread (I left crusts on!). Drizzle some olive oil into a pan and add the bread once the oil is hot. Toss. You now have your croutons.

Plate the soup up, add some croutons on top and garnish with Basil.

I hope you enjoy it – it certainly got the thumbs up here 👍🏻

Healthy Brunch – Part Two!

We honestly have been living our best lives this week, loads of beautiful food and working out (hard!) with fab friends. To top it off, the sun’s been out to play.

We had brunch courtesy of our lovely friend, M – we worked out in her home gym (amazing!) and then were treated to a brunch banquet of epic proportions. Anyway, it’s got us thinking about the wonder that is brunch – so we’ll be working on some healthy recipes over the coming weeks.

In the meanwhile, here’s M’s amazing courgette muffin recipe (courtesy of BBC Good Food) – try them, you’ll love them. (Almost) guilt free and packed full of courgette, apple and orange.

Happy Hump Day, lovely people. X