Tag Archives: nutrition

Dark Chocolate & Cranberry Protein Coconut Macaroons

Ok, oh my goodness, I mean really, really OH my goodness. I really think I hit the jackpot with these protein powered coconutty cranberry macaroon babies.

Dark Chocolate & Cranberry Protein Coconut Macaroons

Dark Chocolate & Cranberry Protein Coconut Macaroons

I’m a chief procrastinator. If I can get out of one task by finding another, seemingly more important, job, then boy, I will! So, there I was this morning, staring through my revision notes & thinking, “hmmmm, it’s about time I made something new. I have an open carton of coconut milk… I ought not to waste it… hmmmm, I also bought coconut. I wonder what I can make…”.

So, I thought about it a bit & then had a memory spark, from decades ago, of those super delicious little coconut macaroons – not the fashionable, pinterest-friendly french macarons, but the good old traditional coconut rammed, chocolate bottomed crispy, chewy confections of my childhood.

Right, good, yeah, lets make those – traditionally these are made with sickly sweet dried coconut, heaps of white sugar & sometimes a can of condensed milk – I knew I could better that, so I tried & I did & they are awesome!! These are crispy & crunchy and golden on the outside, white, chewy and coconutty, studded with chewy cranberries on the inside & they are wearing a dark, almost bitter pants and hat combo *drooooool*

Give these a go, you won’t regret it, unless you don’t like coconut… or chocolate… or cranberries… in which case, maybe go look elsewhere!

Dark Chocolate & Cranberry Protein Coconut Macaroons

Dark Chocolate & Cranberry Protein Coconut Macaroons

Recipe: (makes 11-12 macaroons)

Ingredients:

  • 1 cup unsweetened dessicated coconut
  • 1 egg white
  • 1 scoop unflavoured whey protein
  • 2tbsp natvia/stevia
  • 10drops vanilla flavdrops / 0.5tsp vanilla extract
  • pinch sea salt
  • 1/4 cup dried unsweetened cranberries
  • 2tbsp coconut milk
  • 1tsp coconut nectar syrup (or maple/agave will do the trick)
  • 40g dark chocolate

Method:

  1. Preheat the oven to gas 3/170 degrees C, line a baking sheet with non-stick baking parchment.
  2. Using an electric whisk/kitchen mixer, whip the egg whites until they are frothy. Add in the natvia/stevia and vanilla & continue to whisk until stiff peaks have formed.
  3. Carefully add in the rest of the ingredients (apart from the cranberries & chocolate) and fold in to the whites.
  4. Once the mix is sort of coming together (it doesn’t really form a cohesive dough, but it will clump together in wet blobs – if it is too wet, add a little more coconut, if it is too dry, add a little more coconut milk), fold in the cranberries.
  5. Take clumps of the mix and place on the paper on the baking sheet – the mix should make 11-12 golf ball sized blobs.
  6. Tidy up the edges of the blobs, just to stop any rogue bits of mix from burning.
  7. Pop the tray in the oven for 10-15minutes. Keep an eye on them, they will burn quickly, if they are browning too fast, turn the oven down a bit – the insides need to be cooked, but without burning the outsides.
  8. When golden brown and cooked through, remove from the oven & leave to cool slightly.
  9. Melt the chocolate and dip the bases of the cooled macaroons in to it, then place back on the baking tray. Use any leftover chocolate to drizzle lines over the tops.
  10. Put the macaroons in the fridge to set the chocolate, then store in an airtight container for up to 5 days.

Macros (per macaroon, based on 11 in a batch):

107kcals, 7.8g fat, 7.5g carbs, 3.2g protein

Dive in & lemme know what you think!

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

Next Level Cauliflower – Recipe

I’ve had a long-standing dislike to cauliflower. Even slathering it in cheese sauce and bacon bits could never disguise the taste of Grandma’s sock drawer. Until…

…You roast the hell out of that brassica!

spiced, roasted cauliflower

spiced, roasted cauliflower

OK, in all fairness, I am getting better at eating cauliflower, now that I’m a grown up (sort of), so if you do really really truly HATE cauliflower, this may not be the holy grail of all recipes, but it is worth a shot, because this really does change up the flavour and texture of that brain-like veggie.

Another reason to train yourself to eat cauliflower is that it is so good for you. These white cruciferous vegetables are rammed with phytonutrients and antioxidants (clever things that can help to protect us against cancer). They are also low energy dense foods, as in, you can eat lots and lots and lots & feel full (high water content), without actually eating very many calories – excellent if you need to feel satiated after eating & good news if you are on a calorie-restricted diet. Being a vegetable, the humble cauliflower is also a great source of fibre – another tick in the box for helping you feel full & keeping your tummy happy.

This way of cooking cauliflower is genius. It take a few seconds to prepare, next to no cooking supervision required & it uses no fat whatsoever, so it keeps the dish low in fat & therefore, low in calories too. The best thing about cooking vegetables in huge roasted chunks like this, is that you can often use them in place of higher carb foods, like potatoes.

So, here is how you make this:

Ingredients:

  • 1 big cauliflower
  • 1-2tsps of spice mix (your choice, but I used ‘old bay’ seasoning, something like cajun/curry/fajita seasoning would be awesome too!)
  • Spritz of lemon juice

Method:

  1. Pre-heat oven to Gas 6/200C
  2. Remove the outer leaves of the cauli
  3. Chop the cauli in half, then try to cut in to large, equal sized wedges – not all wedges will stay in one piece, but that’s cool because the small bits roast up & go super crispy & tasty!
  4. Bung the wedges on a good, solid non-stick baking sheet & sprinkle with your chosen spice mix.
  5. Turn the wedges over and season the other side.
  6. Chuck the tray in the oven for approx 30-40mins (use your own judgement here & cook to your liking, I like it when it starts to blacken around the edges!)
  7. Whip out the oven, sprinkle with lemon juice & eat the whole damn lot before anyone else gets a look-in!

Enjoy!

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

Recipe: Spinach & Pumpkin Fritatta

I LOVE fritatta!

Spinach and pumpkin fritatta

I probably make one a week, or at least every fortnight.

They are quick to make, relatively cheap, can be the product of a fridge and cupboard cull & they are rammed full of awesome stuff like protein, fibre, good fats & taste.

By the way, they are also awesome straight from the oven, cold the next day, or even blasted in the microwave for a quick lunch or snack.

Anywho, here is my recipe for a (pretty bloody tasty) spinach, pumpkin & mozzarella fritatta. Enjoy!

OK, as I said, these can be an awesome way to use up any stuff you have hanging about – this one was made with such items, but you can also just go ahead & grab the bits you need and/or sub out any stuff you don’t have or don’t like – the recipe is super forgiving!

Protein pow whey protein muffins

In fact, I was making these AMAZING protein pow choco blueberry muffins (which require pumpkin puree) when I found that I had some leftover – cue a fritatta!

RECIPE (makes 8-12 wedges):

Ingredients:

  • 5 large free-range eggs
  • 1/3 cup pumpkin puree (I used canned, leftover from those yummy muffins)
  • 6/7 chunks of frozen chopped spinach, defrosted & squeeeeeeezed dry (mine was from Sainsburys)
  • Approx. 1/4 cup of pine nuts, toasted
  • 1 tbsp of teeny tiny capers, drained
  • 1 ball of light mozzarella
  • Pinch of dill
  • 1/2 tsp freshly ground nutmeg
  • Sea salt & pepper

Method:

  1. Preheat oven to gas 6ish, or equivalent. Grab a silicon case – I used round, square or rectangular would work too. Put the case on a baking tray, so it doesn’t puke its load everywhere when you try to move it.
  2. Chop the mozzarella in to good sized chunks and distribute over the base of the case (this goes deliciously gooey once it has cooked). Blob on dots of pumpkin puree. Sprinkle over the capers and the pine nuts.
  3. Crack the eggs in to a bowl, beat until combined. Add the squeezed out, defrosted spinach, the dill, nutmeg, s&p & whisk together.
  4. Pour gently over the bits on the case and give the tray a wiggle to make sure all of the egg works in and around the bits.
  5. Bung in the oven for around 25-35mins – keep an eye on it & grab it out when it is firm, but springy.
  6. Let it cool in the case, then slap it on to a board, chop it up in to either 8 or 12 pieces & eat that delicious little dude!

Approx macros (for 8 servings):

113kcals, 8.7g fat, 3.2g carbs, 6.6g protein

I like to serve it with salads – maybe a quinoa & cashew salad, a fennel and pecan salad or just a green salad. Other awesome filling combos are:

  • goats cheese and roasted butternut squash
  • pea, mint & feta
  • sweet potato, red pepper & halloumi
  • smoked bacon, asparagus & cheddar

Give it a go & lemme know what you think!

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

The Great Butter Debate…

For as long as I can remember, I’ve always bought skimmed milk, wholewheat bread, wholemeal pasta, fat free yoghurts and olive spread. Have I been getting it wrong all along?

The Great Butter Debate

The Great Butter Debate

I’ve recently brought our butter dish back out of the cupboard.

The last time it was in use, was when my daughter was very young & the advice was to give full fat dairy products, such as whole milk & butter. I’ve always shied away from the butter dish for myself. Growing up thinking that butter was a near equivalent to downing shots of bleach, or chewing down arsenic sandwiches – you know, it *will* kill you.

Butter is fat. Fat is bad. Fat will kill you.

I follow A LOT of fitness experts, food bloggers, nutritionists, sports enthusiasts, personal trainers and hobby gym go-ers. Most of these guys are incredibly careful about what they put in to their bodies. Some are clean eaters, some are veggie, some are high protein-ists, some are paleo, some are strictly alkaline. All are about eating the most pure form of foods, the best that they can find, the unadulterated. Those of them that eat dairy, almost all eat ‘real’ butter. It has left me wondering why I do usually opt for the reduced fat spreads. I’d never really given it a thought…

The thing that started me down my route of questioning the norm, was whilst I was making a cake for a birthday party. I had bought proper butter to make the cake, but didn’t quite have enough. I reached for the pot of ‘light olive spread’ & it proclaimed that it couldn’t be used for baking, frying or cooking. Weird, I thought, I wonder why… Then I looked at the ingredients, trying to figure why it wasn’t suitable for baking, and this is what I found:

Water, Vegetable Oils in varying proportions (22%) (Rapeseed, Palm, Sunflower), Olive Oil (16%), Modified Corn Starch, Salt, Buttermilk, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sunflower Lecithin), Preservative (Potassium Sorbate), Citric Acid, Natural Flavouring, Vitamins A and D, Colour (Carotenes)

I flipped my butter pack over, ingredients:

Jersey Cream

I kind of stood in my kitchen, thinking “hmmmm, hmmmmmm, ahhhh, hmmmm”, tapping my head a bit, re-reading both packs and then thinking “hmmmmmmm”.

I feel like I’ve been sidelined in to this ‘healthy eating’ brainwash: “Butter = Bad. Low fat spread = Good.”

Reading, what can only be described as a chemical cocktail, I’m no longer convinced that low fat spreads are the way forward, certainly not for me & my family. Whilst the overall fat content of these low fat spreads may sound more appealing, I think that it makes sense to use real butter, but perhaps more sparingly. I’m not about to start eating a block a day, because, good or bad, it is still a source of saturated fat. But a little bit here and there will be better that a bunch of chemical junk any day.

I have shunned my previous favourite spread to the very back of the top shelf of the fridge – I don’t know why, I’m not planning on ever eating it again, maybe it is there for an emergency, you know, when I really feel the urge to spread some Potassium Sorbate on my toast (ick!)

By dropping ‘butter vs low fat spread’ in to the interweb search box, heaps of articles pop up, some pro butter, some very anti butter. I’m sure that there are pros and cons to each side, as there always is with any choice or debate. I’m gonna go ahead and stick myself firmly on the pro butter side.

What do you think?

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

My Fantasy Food Team

I stepped on the scales this morning – I actually don’t do this very often, as I find it can sometimes have a detrimental effect on how you behave for the rest of the day/week/month if you don’t like what you see. According to my (cheap, old, not very accurate) scales, I now weigh in at 139.5lbs. The half pound is very important because that makes me UNDER 10 stone, that is NINE STONE something. A loss of OVER five stone. Good times.

Anywho, I’ve noticed recently, that a lot of people I know are passing comment on my weightloss (something that actually creeps me out a bit!) & then asking how I’ve done it. Well, there’s no special secret, trick or magic spell. The answer is simple:

Eat better. Move more.

You’ll notice that I’ve said “eat better“, not “eat less“. Whilst limiting calories is an age-old, time-tested way to certainly reduce weight, it is actually more important to make sure that you are eating the right things first. For example, you could calorie count a 1500kcal diet & eat low fat crisps, low fat cheese, and sugar-free sweets till the cal counter tells you you’re done. You’ll have sunk your daily intake, but likely feel hungry, tired, a bit crabby as you are being ‘punished’ on your diet. You’ll also be far more likely to crave more food & make further poor choices.

I’m a huge advocate of snacking. Little healthier snacks between meals will stop you from sugar-crashing & craving a quick fix, like chocolate. Choose things that are full of either proteins or complex carbs, as these will help you to feel fuller for longer.

By eating better – choosing fruits, vegetables, healthy snacks AND the odd treat, you will find that you will not be so hungry, nor as likely to delve in to a huge bar of chocolate. You won’t feel so ‘punished’ if you are full. You won’t feel so terrible if you actually allow yourself an occasional treat*

*a giant bar of chocolate, giant bag of crisps, 3 bottles of wine isn’t a treat – try a small bar of chocolate, a bag of baked crisps or a glass (maybe 2) of wine.

I thought I’d share my food staples with you. These are foods that I eat at least 2/3 times a week. Foods that help me to feel full and that feel like a treat in themselves, when really, they’re all pretty healthy! They might not be everyone’s cup of tea, but give some of them a go:

  • Nakd & Trek Bars – I’ve mentioned these in a previous post. They are still delicious, sweet & sticky – perfect for sweet cravings. They have also just released a Christmas Pud flavour & it is out of this world.
  • Quest Bars – These aren’t for everyone. I spend quite a bit of time doing exercise, both cardio & weights. I am aiming to build strength, build muscle. These delicious protein bars come in heaps of different flavours and feel like a real treat. They are low in carbs, low in cals and high in protein. They are a bit on the £££ side of the snack world, but for me, they are totally worth it & they are a MILLION times better than a yucky protein shake!
  • Yoghurts – Either plain, fat free greek yoghurt (I like fage total the best), or, Danio fruit minis, or Liberte fruit layers. All low in fat and low in cals, but thick & creamy, so quite filling.
  • Fruit – I eat heaps of fruit. If I’m feeling lazy (and likely to reach for something worse), I’ll get the pre-prep packs from the shops, but most of the time, I’ll prepare it myself. Try freezing grapes as a great sub for sweets. Eat alongside other foods to make it go further & fill you up even more. Grab up a sack of clementines – seasonal & the perfect size for snacking on. A good ol’ banana is a powerhouse!
  • Marks and Spencer’s Guilt-Free Snack Range – The crisps that these guys sell are great, mostly around or under 100kcals per pack. Huge range of flavours. My faves are the sour cream and chilli lentil curls & the little bacon lentil tubes. Also a great pesto chickpea shell flavour available too. Perfect substitute for ‘normal’ crisps.
  • Popcorn – Amazing stuff. My fave brands are metcalfes (the sweet & salt and the  heat & sweet are to die for). Also try portlebay – the lemon sherbert flavour is unbelievable! Popcorn is relatively low in cals and the flavoured varieties make it feel like a special treat.
  • Rice-cakes – These are a bit of a new revelation for me. My faves at the mo are made by Kallo. There is a great kiddy range that are strawberry yoghurt & come pre-packed in 2s. Also give their dark choc and orange flavour a go!
  • Quorn – low fat, low cal, protein source & really reasonably priced. The family ‘chicken’ roast is so good & ridiculously good value!
  • Ryvita – great source of fibre, low in fat, low in cals and perfect for topping with delicious stuff. My fave topping is cottage cheese, ham, fig and basil.
  • Warburtons Wholemeal Pitta Halves – I don’t eat much bread, but these are high in fibre and relatively low cal. Great to eat with soup.
  • Low Fat Cottage cheese – great source of protein and low in fat & cals. Great as a topping, or as a replacement for mayo. Chuck in on crackers, mix in to tuna, blob it on soup, spread on ham and add a gherkin for a roll-up snack, use it in cooking & baking too.
  • Protein powders – these are great for whipping up great snacks. I’ve got the protein powder cookbook & the banana bread & vanilla blueberry muffins are super delicious and quick to make. Most of the recipes are low carb, low fat, high protein & made with great stuff like coconut flour.
  • Oats – I eat these mostly as porridge (made with skimmed milk), but also use them in lots of recipes
  • Soup – the days are getting colder and darker & soup is great for lunch. Make your own where possible, but for those of you with limited time or without the inclination to make it, there are some very good pre-prepped stuff in supermarkets now. Just try to avoid aby that have cheese or bacon/chorizo in, as these will be higher in fat and therefore, higher in cals too.
  • Vegetables – A bit of a no-brainer, but eating loads of veg will help to fill you up. Eat it raw, steamed, boiled, roasted. As a quick side dish, I like to chop loads of crunchy veggies up and chuck in a spoon of plain greek yoghurt, some lemon juice and some herbs & seasoning – perfect speedy sort-of coleslaw!
  • Veg chips – some days only chips will do – unless you can make veg chips! I like to make veg chips using carrot, parsnip, sweet potato and sometimes bog-standard normal potatoes. A teeny bit of oil, a good non-stick baking tray, hot hot hot oven and a great seasoning mix (I use semolina, for crunch, a little sea salt and some paprika and cumin). So good, give them a try!
  • Hognuts Nutbutters – A relatively new find for me. So delicious, loads of gorgeous flavours of nut butter – all hand blended & high in protein. Great toast topper, awesome stirred in to oats, or baked in to a protein cookie!

This isn’t an exhaustive list, by any means, but they are certainly favourites of mine. I try to avoid full fat cheeses and fatty meats such as salami or sausages. I don’t eat very much bread or pasta, but when I do, I eat wholemeal, where possible. I limit my alcohol intake and don’t drink at all during the week. I generally have a day of ‘relaxed’ eating at the weekend, especially if there’s a birthday or if friends are over. I do still put everything in to myfitnesspal though – even if it is wayyyyyyy over what I should have had – I find that by doing this, it does make you think & ask yourself whether you should really have that extra slice of cake or not – the answer is usually not! 😉

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

What’s in Helen’s Cupboard?

I so so love looking through your cupboards, it is so nice to feel that you’re not alone – to see that other people make constant conscious decisions about what to keep as great cupboard stand-bys. Come and join in, show us your kitchen cupboards – share your best recommendations with us!

Next up on ‘in your cupboard’, we take a look through Helen’s cupboards. I’ve known Helen, online, for a good few years now – not only is she super talented at cakes and sugar flowers (Helen made some gorgeous sugar poppies for my daughter’s naming day cake), but she also blogs over at everydaybride. I’ll hand over to Helen now, so she can guide you through her cupboard & her recommendations for your next shopping trip!

Well, here it is! It’s a bit of a mish-mash in there to be honest. You’ll spot a large jar of Nutella – I hate it but my boys love it on toast! There’s also a selection of pasta, rice, bread sticks, chocolate chip brioche and wraps in there. With three growing sons we go through a LOT of carbohydrate based food! helen

The last few months have led me to reassess what we eat as a family. I’ve discovered a couple of new food based triggers for my asthma so there’s an added incentive to change how we eat. In an attempt to lose weight I don’t want my boys to see a mum who’s always on a diet. I’ve done Weightwatchers and Slimming World before and although they produced results, I was miserable the whole time! I want to change small things that will help me be healthier.

I still have weight to lose after having my third son last year, but currently I’m running twice and doing two karate classes a week and you can’t do that on an empty stomach! I’ve been searching for changes that fit in with that and a busy family life. I’ve struggled with anemia and asthma flare ups since Christmas and with them both finally under control it’s about making changes to help prevent them returning.

So my cupboard contains lots of herbs and spices and tins of tomatoes. I make a lot of slow cooker food. It’s my secret weapon! Casseroles, stews, curry, pasta sauce, all sorts of things. It’s great to know by 10am that dinner is organised and it prevents the last minute give up and order takeaway! Also the boys can eat as and when they’re hungry meaning I can eat with my husband when he’s home from work. I know exactly what’s in the meal and I can sneak veg in there too! I’m changing other things as well so there’s a bag of wholemeal pasta in there and the wraps are half and half ones in an attempt to get away from the ‘white’ versions. Let’s see if they notice!

This week a box of Nakd bars went in my shopping trolley after seeing them on this blog. It’s a change away from a Kitkat so hopefully they’ll be good and give me a boost! I struggle most in the day after the school run when the boys are eating everything in sight! That’s a real test of will-power.

I think my main recommendation is fizzy water! I drink a lot of it. Not the fancy stuff, just own brand but I think a lot of the time I’m thirsty and not hungry. And I cannot get away from sugar in my tea, so if I don’t drink it I don’t have the extra sugar! Oh but the lemon olive oil is good too – makes boiled new potatoes a fabulous treat with a teaspoon drizzled over them.

I’m trying small changes here. A big drink of water when I feel hungry. A step towards more wholegrain. More and more homecooked food. Sneaking veg into everything. A handful of salad with lunch. A peach instead of a biscuit. Less tea. And then a Nakd bar when I’m desperate.

I hope it works!

This is fab, Helen, thanks so much for sharing. A totally sensible approach to food and nutrition – I think that Helen has the key here – little changes, nothing too drastic, no fixed ‘diet’ as it were. So important not to pass ‘food fears’ on to little guys (and girls). Haha, I’m sure that eveyone has a jar of nutella – I can’t stick it either, but there are two other hungry mouths in my house that seem to love it – gimme marmite any day!
I also love the way that Helen is trying to use diet to help control some health issues like asthma, I think that this is really important too.

Big thumbs up on the running and karate!

What do you guys think about Helen’s cupboard? Leave a comment below, or catch me on twitter or facebook – don’t forget to go check out Helen’s blog too!

Want to join in & show us your cupboard? Drop me a contact form (on the about page), or mail me at: info@cherrypielane.co.uk and I’ll get you linked up!

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

What’s Hiding in Lisa’s Food Cupboard?!

Here we have our first guest on our ‘In Your Cupboard’ section – where we take a nosey through the cupboards of the food-obsessed & awesome.

Today, I introduce to you, Lisa Long from More than Words. I got to know Lisa through our businesses & have met up with her at a couple of business conferences/meet ups/workshops. Not only is Lisa absolutely lovely, friendly and super helpful, she also looks amazing – here’s hoping that her cupboards hold the secret to looking good!

I’ll pass you over to Lisa now & see what she loves and recommends:

I love to try to stick to a non-processed, clean diet.  Obviously I have slip ups but as long as I stick to the 80/20 rule I’m happy with that.  I love fresh juices which I make as often as I can…we also have our own chickens so have an abundance of essential eggs!

lisa5lisa3At the moment I’m actually giving the 5:2 diet a go…more for the health benefits and to shift the last of the winter pounds.  500 calories two days a week then clean eating for the rest of the week.  Weekends I do have the odd drink and take away 😉 I work out 3 times a week, either running 5-6K or a fitness video such as Jillian Michaels (my favourite).  I’ve taken a break from the gym as I find it easier to juggle running my own business, two young boys and a workout if I do quick bursts from home or outside.

lisa2lisa4lisa

Wow, thanks Lisa, what an awesome selection of cupboard staples! A totally healthy way to approach a sensible diet with the 80/20 rule – by not absolutely denying yourself certain foods or drinks, you are much more likely to be able to stick with a plan, also, not beating yourself up about a few drinks or a takeaway is good too. Good nutrition is a lifelong plan, not a quick fix. Everything in moderation! I totally get the flexible exercising rather than hitting the gym – I do this too, so I can work it around everything. I’ve not tried the 5:2 diet yet, but have seen lots of people giving it a go recently & it really seems to work for them. Have any of you tried it out yet? How do you find it?

Are you food, nutrition, diet and fitness obsessed? Would you like to share your cupboard with us? Drop me a message using the contact form on the ‘about‘ page, or mail me on: info {at} cherrypielane.co.uk.

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather

New Series: In Your Cupboard

Welcome to the new series, all about the secrets that are hidden in everyone’s cupboards.

First, I’ll share what I have hiding behind the cupboard doors in my kitchen – letting you in on all my super buys, must haves, ‘can’t live withouts’ and recommendations – then, we’ll take a look through your cupboards… if you want to share, that is!

I’ve already got a few awesome people lined up to share what they stash in their kitchens. I can’t wait to show them to you. If you are someone that enjoys keeping fit or is trying to lose weight and you’d like to get involved, just drop me a message through the contact form on the ‘about‘ page & we’ll get you linked up!

In The Twisted Swede’s Cupboards…

Charlie's CupboardSo, I have cupboards that are rammed with stuff. Some normal, some not so normal. Some delicious, some not so delicious…

I really love cooking, it gives me headspace. The basis of my cupboard contents is trying to have a good selection of healthy foods, things that can be used as a basis or an addition to something bigger. I ALWAYS have berocca, chia seeds, a selection of nuts and seeds, crackers, flax seed, peanut butter, honey & dried mushrooms in the cupboard – these are what sit along side other cupboard staples such as decent olive oil, vinegars, salt and pepper, soy sauce etc. I’ve got powders such as sprirulina and wheatgrass to add to smoothies and yoghurts too (though, if I’m honest, I use these because I know they are good for me, not because of the way they taste!!). I try to buy lots of organic and raw items that are kept in the cupboard, these usually last pretty well, so won’t get chucked out straight away when I’ve forgotten to use them! Amongst other things to try, you should all get some virgin coconut oil, some crystallized coconut (awesome sugar sub) and a whole bunch of medjool dates *drool*.

cupboard4cupboardI have a heap of spices – too many to fit in the cupboard, possible spice buying problem… I just love spices. I have no idea how people can cook without them. These two pics, probably show half my spice collection, but I don’t want you to think I’m totally nuts! If you are a spice virgin, then you should definitely have cinnamon, cumin, corriander, smoked paprika, nutmeg and a few herbs kicking about – if you don’t have these, go buy them now, your tastebuds will LOVE you for it. Also, please go and invest in some sea salt & throw away the table salt – that stuff is only good for sprinkling on an icy footpath! If you are a seasoned (HA!) spice buyer and user, then you should definitely try to source dried mango powder (so sweet and delicious), furikake (a sesame and seaweed based seasoning), and DEFINITELY go and hit up ‘the spice shop’ in Brighton – honest to god, I had a real kid-in-a-sweet-shop- moment in this place. I have never seen so many amazing spices, I could have spent all day (and all my money) in there, but I reservedly bought 4 blends – with the cute yellow tins – and then dreamt about the rest of the shop all the way home!

cupboard3The other bit of my stock pile, though, not strictly a cupboard, more of a snack basket, is rammed with deliciousness. I have a heap of protein bars and balls. I’ve got seed bars, flapjacks, tonnes of nakd bars and quest bars. THIS basket is what stops me from reaching for crisps, sweets, wine, chocolate. There is nothing wrong with snacking, just make sure that the snack has some worth to it. Where I would once have reached for a bag of pick n mix when I felt like a snack and then hit the sugar crash later, I now look for something that will provide me with some nutrition, whilst being filling and a good source of energy.

So there you, go, those are my cupboards – or a snapshot of them at least. I do also have the usual stuff like baked beans, marmite, tinned tuna and dried pasta, but that is not quite as exciting!

So, do you have what it takes to throw open the cupboard doors and let us have a good rummage? Send me your pics, your staples, your must haves and your recommendations & show us all how you eat.

FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather