My first few days on simple Start & Recipes

Hello everyone, My new years resolutions going well! Exercising more, getting things organised and study back on track and eating healthier!

Even our dog molly is helping to keep us on track. 

I was snuggled up in my pjs this evening on the couch. When she came into the room with her lead in her mouth and the "walkies" look on her little mutt. So I reluctantly pulled on my trackie, runners, hat, scarf and gloves and did a quick half hour walk around the block and I am so glad I did it!! :)

My first few days on simple Start have been going really well. My mam and I have been doing a good bit of experimenting so here are our meal plans over past 3 days! 

Day1

Breakfast: Porridge, alpro soy unsweetened almond milk, stewed apple and cinnamon 

Lunch: Baked potato and beans. 

Dinner: Zarzuela - Fish stew and toasted multi-seed pat the baker slimbo (ss approved by leader)

Snacks: Pineapple

Raspberry and Apple Crumble

2 treats: 2 tbsp cream (with crumble)

1 ww bar

Day 2

Breakfast: Shredded wheat, sweetener and alpro soy almond milk unsweetened.

Lunch: Whole wheat pasta mixed with ham, baby tomatoes cooked in oregano, garlic, basil and balsamic vinegar. 

Dinner: Little Christmas (6th Jan) Turkey and Ham, potatoes, carrots, sprouts, peas, parsnips and potatoes. 

Snacks: Crumpet with f&h jam

Pineapple

2 Treats: Fruit and jelly topped with custard pot (Trifle!)

WW Bar

Day 3

Breakfast: Shredded wheat, sweetener and alpro soy unsweetened almond milk

Lunch: Carrot and Coriander Soup

WW brown bread, scrape aldi lighter than light mayo, chicken and sprinkle od sage sambo

Dinner: Beef Goulash and potatoes

Snacks: Crumpet with f&h jam

Plum and banana

Wheat bran muffins

2 treats: 1 low fat drinking choc sachet and ww bar

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Recipes:

Zarzuela

Zarzuela is a Spanish saffron fish-seafood recipe.

 Servings: 6

Ingredients

·         900g cod

·         150g mussels

·         150g  scallops

·         1 bag frozen prawns and 2 frozen lobster pieces

·          800g potatoes

·         1 can of tomatoes and 1 carton of passata

·         3 peppers

·         1/2 bunch fresh parsley

·         4 garlic clove

·         2 onion

·         1 glass Natureo white (1pp)

·         Pinch of saffron and pinch of cayenne pepper

·         1 fish stock cube

·         Fry light

·       Pepper, to taste

Utensils

·         Cutting board + knife

·         Non-stick skillet

·         Wooden spoon

·         Large cooking pot

·         Large saucepan + colander

Method

Peel and chop onion and garlic finely. Chop bell peppers, discarding the seeds and inner membranes. Chop parsley finely. Par-boil potatoes. Set all aside.

Heat a large cooking pot with half a liter / 2 cups tap water on medium heat. Add fish stock cube, garlic, bell pepper, tomatoes and passata. Then add wine, saffron and pepper and other herbs to taste. Cook fish and add to sauce. Stir. Cook for 20 minutes over medium-low heat, stirring occasionally.

Meanwhile, wash the mussels with water. Heat a deep skillet with a glassful of water and a little more white wine, 1 onion and a little parsley. Add the mussels. Cook for 15 minutes.

Add potatoes to dish and allow to simmer for another ten to fifteen minutes. Sprinkle the remaining parsley and more pepper, to taste. Stir and serve everything together in soup plates.

Apple and Raspberry Crumble

Ingredients:

2 cooking apple

cup of raspberries

2 and half cups

egg white

sunflower fry light

Sweetener to taste

Method:

Layer apples sliced and raspberries in dish. Cover in sweetener to taste. Mix porridge oats, tbsp sweetener and egg  white together. Cover the fruit with the crumble and spray with frylight. Bake in oven for 20mins. 

Beef Goulash

Ingredients

900g round steak beef

Squeeze tomato puree

Can tomaotoes

Salt

Garlic

Pepper

Splash soya sauce

Splash worcheister sauce

Cup wheat bran

3-4 carrots

1 parsnip

1/4 turnip

2 sticks celery

800g potatoes

Method

Fry onion and garlic. Chop all veg and put to one side. Put beef into zip lock bag and wheat bran and shake. Then stir fry this on pan. Then add can of tomatoes, herbs and soya and worcheister. Add all veg and simmer for ten pins. Slice potatoes thinly. Pour all into dish and top off with potatoes. Cover in tinfoil. Cook in oven for first 2 hrs and 150degres and then remove tinfoil and cook at 200degres. 

Wheat Bran Muffins

Ingredients

2 cups porridge oats

2 cups wheat bran

1 grated carrot

2 mashed bananas

Tsp Vanilla essence

Tsp baking powder

Tsp cream of tartar

1 egg beaten and drop of egg white beaten

Cup of blueberries

Fry light

Cinamon

  

Method

Whizz porridge and wheat bran until becomes finer texture in food processor. Add cinnamon, baking powder and cream of tartar

Using electric food mixer/beater. Beat eggs and vanilla essence. Beat in banana, carrots then beat in porridge and wheat bran. If needed add tbsp of milk. 

Spray muffin cakes with fry light. 

Spoon mixture into muffin cases. 

Bake in oven 180degres for 20 minutes. 

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Before I tried this I was obsessed with weighing and I mean if there was 10g extra I would freak so if this works I may be converted! 

Enjoy the recipes and enjoy simple start. 

Until next time!

Bróna

xx