I know I am very late to this health-kick party, but I have finally found and fallen in love with overnight oats! You have no idea how hard this little breakfast dish has had to work to even compete with my love of a cheese bagel at breakfast time.
I just had to do a blog post on it before my scrawled handwritten recipe ends up as a crumpled up post it note. Or I try to tell someone how I love my new breakfast, but then can’t for the life of me remember how many grams of oats you have to put in it! Well, here goes.
You will need:
30g porridge oats.
Around 100g fat free or other yoghurt of choice. The really good thing about this recipe is finding what you like. Personally, I don’t like too much yoghurt, whereas Dan likes it.
Fruit of your choice. My personal favourite is frozen raspberries, blueberries and fresh strawberries. You can basically try anything though. In the photo I had peach as it was left in the fridge.
My friend suggested adding some chia seeds to top it off which is really nice too.
Put the oats in a mason jar. I usually add a dash of water if I’m using fresh fruit.
Mix in the yoghurt. Make sure you get right into the edges or you get that dried claggy stuff (if that’s even a word – you know what I mean!)
Add the fruit.
Pop in the fridge overnight.
Serve and enjoy your lovely breakfast!
And bonus, the good thing is that if you’re short on time, you can pop it in your bag and eat on the run.
Where did 2016 go? I can’t believe we are only weeks away from Christmas! That means it’s almost to time to buy the tree – whoop!
Last week I attended the Blogosphere Christmas Market, where The London Tea Company where showcasing their new tea, Winter Wonderment. The goodie bag had a pack of the tea and a gorgeous tea towel. Ok, you know you’ve just moved house and you’re getting old when you get excited by a tea towel. Am I right?
I love their teas. Raspberry Inferno was my favourite over summer as it was perfect hot or cold for summer days and nights.
Now, winter is almost here. It is definitely feeling colder isn’t it (as I sit here sipping my tea all wrapped up in the sofa blanket), they have produced this gorgeous refreshing peppermint ice blast inspired tea.
As the name suggests, the tea doesn’t have a traditional Christmas smell or taste. Instead it is an intense peppermint blast. This would be ideal if you have the dreaded winter sniffles! Peppermint is also great for calming delicate tummies and aiding digestion from all those Christmas treats. TMI, but I have IBS so drink peppermint tea regularly and it really helps.
The tea bags are shaped and look just like the Teapigs, so you get the real intensive flavour as they leaves are free to swirl around the little triangular bag.
I do prefer more traditional Christmas teas for this time of year, but I think peppermint is a good all year round tea. It’s the perfect afternoon pick me up!
We were pumpkin carving yesterday and what better way to make use of the inside of the pumpkin than by roasting up the seeds for a healthy tasty snack. Even, better add some spice and voila a healthy fiery snack perfect for your Halloween party!
It is so simple, here goes:
1) Separate your seeds from the pulp and wash them throughly.
2) Dry off the seeds in some kitchen towel.
3) Into a bowl, take a light sprinkle of chilli flakes (to taste), paprika and a little grind of salt and pepper.
5) Then sprinkle olive oil over the mix, pour in the seeds and massage together until all of the seeds are coated.
5) Place onto a oven dish (try to separate out so all seeds cook evenly).
6) Roast on 180c/350f/gas 4 for 10 minutes, or until golden brown.
Hi guys and Happy Sunday 🙂 I know this is a bit more of a wintery dish, but I love making lasagne when I have a bit of time on my hands. The key is getting the bolognese sauce bob on 🙂
Mince (I used Quorn mince) 1 small onion (chopped) 1/2 a pepper (sliced) 1 large carrot (chopped) 3 large mushrooms (or 6 button mushrooms) 1 chilli for a kick (chopped) 1 garlic clove (finely chopped)
Make your Bolognese sauce as normal. The key to a great lasagne is to cook the bolognese sauce for as long as possible. I usually aim for minimum 1 hour. Just place the lid on and make sure it doesn’t dry out.
To make your white sauce:
1) Into a non-stick saucepan melt the butter, add the flour to make a roux.
2) Take it off the heat and add the milk.
3) Once there are no lumps, put it back onto the heat.
4) Then add the cheese, mixing continuously until the sauce has thickened.
At this point place your lasagne sheets into soak for a few minutes before assembling the lasagne.
Putting the lasagne together:
1) Preheat the oven 180ºC (fan)/375ºF/gas 5 2) Ladle one-third of your bolognese sauce into the bottom of a baking dish, spreading it out into an even layer, cover with a layer of lasagne sheets and top with one-third of the white sauce. 3) Repeat the layers twice more, so you finish with a layer of white sauce on top. 4) Sprinkle over with some grated cheese. 5) Bake for between 35-45 minutes, until it turns golden brown on top.
Served with a crisp green salad and some garlic bread.