The past week or so has been really positive following my last post. Reading back I feel like it was a bit of a “woe is me” whinge fest. I have since toughened up – and my resolve for health first, rather than just weight loss, has been restored.
I think that might have been where I got a bit depressed. When I strive for health, I feel positive – but when I strive for weight loss first – well, I get down. And, as you can gather, I don’t necessarily think the two go hand in hand. There are unhealthy skinny people out there – and there are fuller-figured people who are fit and healthy. We all come in different shapes and sizes and each have our own health concerns to deal with. it just so happens that my health concern, PCOS – makes it not only hard to lose weight – but weight is a key indicator for the improvement, or deterioration of symptoms.
So, with health in mind, I’m proud to say I walked every day of the week, except Friday.
With being on the cusp of the end of daylight savings – it was so dark I decided to allow myself a sleep in. But with sunrises like the one below – why wouldn’t you want to get out of bed and welcome the new day?
I always think it’s really important to cook seasonally. It makes no sense to cook any other way. When produce is out of season not only does it suffer in the taste stakes – it’s also really expensive!
My philosophy is to get fruit and veg when it is not only as its best and most plentiful, but also when at its cheapest! Yummy and affordable … sounds like a recipe for success to me!
As the weather continues to warm up – tomatoes always flourish.
So here’s my recipe for a terrific tomato salad. Simple ingredients, excellent flavour.
I have wanted to try chilli mud crab ever since my dad raved about how amazing it is.
I’ve seen it cooked on TV – and apparently it’s normal and quite traditional for the sauce to consist in-part – of tomato sauce.
I really like hot food – but not so hot that you can’t taste the flavours. The heat in this recipe is absolutely perfect. In saying that, if you aren’t a fan of a bit of heat – this isn’t one for you.
Some great tips on how to prepare the crab include:
- Pop the live crab in the freezer for 20 minutes to ensure it is “asleep” before cooking in boiling water
- Removing the claws, the top part of the shell and get rid of the very creepy-looking “dead man’s fingers”.
- Remove the brown meat – but don’t be tempted to wash it under water. It ruins the flavour. Just clean it up as best as you can.
- I think the most vital part of the crab is the claws – that’s where most of the yummy white flesh is. Make sure you crack the claws with the back of a heavy knife – but not so much that it cracks into little pieces. Just enough to let the flavours of the sauce in.
So, once you have made all your preparations – you’re ready to cook
What’s not to love about chorizo sausage? It’s spicy, packed with flavour and it’s certainly a time saver as a result.
Broccoli, on the other hand, is not on the top of everyone’s list when it comes to love. I’m a massive fan of the green tree – but if you aren’t – all the more reason to give this cracking recipes a go. It’s packed with flavour, spice and punch. Not bad for a dish which is, essentially, a broccoli salad.
This dish is gutsy enough to serve as a main dish, and while it is a little bit of fiddling around – I promise you, it’s well worth it.
This is inspired by a cooking show I was watching on the food channel yesterday. It’s just going from memory, so there are quite a few variances to suit. I was absolutely thrilled with the result and Matt even said it was his new favourite meal. Not bad for a guy who wouldn’t eat veg at all a few years ago 🙂
Chorizo, haloumi and broccoli salad
Two heads of broccoli – divided into individual flowerettes
1 chorizo sausage, cut into rounds
2 slices of sourdough bread
I garlic clove, finely diced
half a red chili, finely diced
2 tomatoes, finely chopped
2 tbs of red wine vinegar
200gm of haloumi cheese, cut into chunks
Fill a medium size saucepan with water and bring to the boil.
Meanwhile, heat a non stick frypan to a medium heat and add a drizzle of olive oil. Place bread in food processor and pulse until it forms bread crumbs. If there are a few chunkier bits, that’s fine – they add nice texture.
In the pan you cooked the chorizo in (keep the oil which has come out of the chorizo – its full of flavour), add the chopped tomatoes and red wine vinegar and cook for a few minutes until the tomatoes release their juices. Remove from pan and set aside.
While the broccoli is cooking, it will only takes a few minutes, heat a little more olive oil in the pan and cook the haloumi on each side. You want it to be golden on the outside and soft and delicious on the inside.
Once broccoli is cooked, drain and set aside until haloumi is done.
To serve, Add a few pieces of chorizo into two bowls. Add some broccoli and some more chorizo and layer up until you have used them all up. Top with the tomato dressing and the bread crumbs and finish with a pile of haloumi cheese on each.
If you love broccoli – and even if it’s not your cup of tea – i’d really recommend this recipe. Just make sure you drain the haloumi on some kitchen paper and it’s lovely drizzled with a little lemon juice. This one is going to become a regular!
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