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One of the best things about travelling to differe One of the best things about travelling to different countries for me is food inspiration and recreating recipes when you get back home. Such a nice feeling eating whilst feeling nostalgic and remembering the wonderful places and experiences. We all had big smiles on our faces this morning when we eat these beauties. This recipe was one of our favourite from Costa Rica that was cooked for us by Hermida who we stayed with on her coffee farm in the beautiful hills of Monteverde. . . INGREDIENTS * 🥚 6 large free-range eggs * 230g plain flour (you can use gluten free) * 2 heaped teaspoon baking powder * 🥛 280ml milk * 🍌 Ripe bananas Serves 6 Method 1. separate the eggs, put the whites into one bowl and the yolks into another. 2. Add the flour, baking powder and milk to the yolks and mix until you get a smooth thick batter. 3. Whisk the whites with 1 pinch of sea salt until you get stiff peaks, then fold into the batter 4. Heat a non-stick pan over a medium heat, add a knob of butter. Using a ladle pour some of the batter into the pan and add thin slices of banana, a sprinkle of cinnamon (we used @suryaprananutrition cinnamon it’s the best) and sprinkle a little of any type of sugar you prefer on each pancake. Cook for a couple of minutes, or until it starts to look golden and firm. 5. Using a spatula and flip the pancake over. Continue frying until both sides are golden. You can make these pancakes large or small and you don’t have to add banana you could add blueberries, stewed fruit whatever takes your fancy. It’s a great way of using up any sad looking fruit you have lying around though. And we love it because it reminds us of our wonderful Costa Rican road trip last summer. #breakfastinspo #foodnostalgia #breakfastgoals #foodtravelstories #costarica🇨🇷 #monteverde #homestays #summer2019 #holidaynostaliga #recipesfromaroundtheworld #recipeshandeddown
10 min prep pasta- Using cupboard and freezer stap 10 min prep pasta- Using cupboard and freezer staples 🧅 lightly fry spring onion or omit if you don’t have it in glug of olive oil 🍅 Add about four chopped ripe tomatoes, 3 cloves of garlic grated, a tbsp of tomato puree, a few splashes of water and mix well. 🍤 Add in raw frozen king prawns, cook until prawns are pink and cooked through. 🥬Add a handful of spinach and frozen peas. Season with salt and pepper cook for another few mins and remove from heat. If you don’t have spinach you can swap with broccoli (frozen is fine) add some chopped red chilli for some heat. 🍝 Cook your pasta accordingly drain and add the prawn sauce . . #easydinner #letscook #fridaynightdinner #quickmeals #cupboardstaplerecipes #freezerlarder #usewhatyouhave #wellstockedpantry #cookingessentials #pastadish #tastymeals
I’ve been a tad quiet since the start of all thi I’ve been a tad quiet since the start of all this. So this is what myself and the @breadnbuttercic team have been up to during this pandemic cooking healthy nutritious meals with food donated by @thefelixproject at @onestonegrove centre. Meals are then frozen and distributed to those at risk or in need in the local community. We’ve also been delivering fresh fruit and vegetables to individuals doing the same and local food banks. In this situation we have to pull together and use our skills to help those that need it. We have made links and connections with so many likeminded organisations and community groups all with the same ethos of reaching out and helping where we can #foodarmy #reachingout #wewillgetthroughthis #surplusfoodnetwork #connectingpeople #communitymatters #frozenmeals #mealsforthoseinneed #nutritiousmeals
Great being back @highgateschool talking to the Hi Great being back @highgateschool talking to the High Performance students and parents about what to eat pre and post training in order to get the most out of their performance. Students and parents then made raw energy balls, berries and banana ice cream and sweetcorn and pea fritters #sports #training #foodforfuel #highgateschool #northlondon #eatingforenergy #energysnacks #sportnutrition #youngpeople #secondaryschool #independentschool
It’s #sugarawarenessweek 🧁🍰🍬🍭🍦🎂🍫🧃🥤and yesterday I had the privilege of being part of the launch of the sugarsmart campaign @barnetcouncil. #sugarsmart is a nationwide campaign that encourages local authorities, organisations, workplaces and individuals to reduce the amount of sugar we all consume. So why do we need to cut back on our sugar intake? Excess sugar intake can lead to many chronic health issues such as diabetes, obesity, heart disease and can also affect your mental wellbeing and energy levels. It’s not about depriving yourself and denying yourself that bit of cake, it’s about moderation and looking out for ways your can cut back as nowadays sugar is added to a lot of our everyday foods. Here are my top tip’s for reducing your sugar intake for you and your family: 1. When you are baking reduce the amount of sugar the recipe says to add, or replace the sugar with mashed banana for a natural sweet hit 2. Add cinnamon for a sweet taste instead of reaching for the white stuff. Add to porridge, yoghurt, baking etc 3. Try to offer savoury snacks to children instead of always reaching for the sweet stuff choose: cheese and grapes, cream cheese/hummus and strips of veg, olives and mini bread sticks, homemade popcorn 4. Have a savoury breakfast instead of sweet - there are no rules as to what you can have for breakfast just make sure you always include a source of protein and slow releasing carbs: smoked salmon, mackerel, eggs, slices of halloumi, olives, handful of spinach/watercress/rocket 5. Buy natural full fat yoghurt and add your own chopped up fruit instead of buying shop bought fruit flavoured yoghurt which are full of sugar 6. Read the labels - when buying sauces or condiments check the sugar content and choose a brand with the lowest sugar content. Even so called ‘healthy’ cereal/nut bars can be very high in sugar . . #sugar #reduceyoursugar #healthierchoices #readthelabel #getsugarsmart #chronichealthissues #healthylifestyle #healthyfood #nutritiontips #toptipstuesday
Frijoles is a bean dish popular in central and Sou Frijoles is a bean dish popular in central and South America. We ate lots of it when we visited Costa Rica last summer. It’s a filling in epanades, served with rice or tortillas and it’s delicious. Here’s my version of this dish. I’ve added red peppers and mushrooms to up the veg intake and I served it with homemade corn tortillas and then had leftovers with rice (as in photo). Our fave shop brought brand is @crostamollica which only contain 3 ingredients flour, wheat and salt. Frijoles (serves 4) Ingredients *1 tin of black beans drained and rinsed *1 tin of kidney beans drained and rinsed *1 red pepper finely chopped *4-5 mushrooms finely chopped *1 tsp of sweet smoked paprika *1 tsp of cumin power *1 tsp of dried oregano *salt and pepper to taste *Olive oil *1 red onion finely chopped *2-3 cloves of garlic finely chopped Method 1. Gently fry the onion in olive oil on a low heat until softened, add garlic, oregano and spices 2. Add beans, peppers and mushrooms and mix to combine 3. Add half a cup of water and put on a low heat and cook for about 45 mins 4. Keep an eye on it so the beans don’t stick and stir frequently. The consistency is thicker than a chilli. You want the beans to almost go quite mushy. Top with coriander or parsley, grated feta or cheddar, chopped avocado, lettuce etc. Serve with rice, tortillas, tacos or as a topping on jacket potato . . . . #frijoles #costaricaninspired #foodfromaroundtheworld #beans #blackbeans #vegetarian #veganrecipes #latinocooking #healthy #cookfromscratch #recipes #foodinspo #meatless #eatmoreveg
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