We recently bought Joe Wicks cook book and we are LOVING it! So much so that both our mummy’s have the cook book too!! We decided to try out a number of the recipes and share our pictures and reviews with you all. We are sure there will be a part 2 for this post as we make our way through the book.
Grilled harissa and chickpea salad
This was very quick and easy to make but used quite a lot of utensils. You have to boil the broccoli in one pan and then the peppers, chickpeas, spinach etc are fried in the frying pan and then you need a tray to grill the chicken too.
The harissa on the grilled chicken was delicious and was the first time we had cooked with harissa. In addition we don’t normally grill our chicken however after trying out this recipe we will use this method more.
The pomegranate seeds are an optional extra at the end however we would definitely recommend adding them as they add so much flavour and a nice burst in your mouth. We also loved the lemon juice addition is adds a lot of flavour to the chickpeas.
We will definitely be making this dish again.
Another super quick recipe to make perfect when you’re in a rush and fancy a simple but delicious meal! This doesn’t use many ingredients but tastes yummy. We made two versions, one that followed the recipe book and one where we added some harissa paste for a bit of spice. Both tasted delicious.
Salmon and prawn Moroccan fishcakes
This recipe was also served with a salad, however we just made the fishcakes. We served it with sweet potato fries and tender stem broccoli (or midget trees as joe likes to call them!). In the summer we would have it with a salad!
We would say it was more like a fish burger than a fish cake. The texture of it felt like meat which was strange but delicious!
Beef, butternut and coconut stew
we made this with sweet potato instead of butternut squash, but both will taste good, or alternatively you could add both to the dish. We were a bit suspicious about this dish as we did not think the sweet potato would cook adding is straight to the pan, however we were pleasantly surprised and it was cooked to perfection. The dish is very quick and easy to make and all goes into one saucepan. It was also yummy and we had lots left over to take to work for lunch which was a bonus.
Chocolate orange popcorn
Oh my these taste AMAZING! Not entirely sure how they are lean but hey ho we made them and they were divine. You are meant to make your own popcorn in a pan but we were lazy and bought some instead. However we couldn’t find plain popcorn so got sweet, but if anyone knows of any brands that sell plain popcorn please let us know in the comments!
Make sure you check back here for more reviews, as we already have lots of recipes planned from his cook book for this week! And be sure to buy his new book too, we got ours from Amazon, its a bargain.
Bills is a well-known restaurant located around the UK, in the last few years more and more Bills seem to be popping up which we absolutely love and it means wherever you visit you are usually close to one. We love visiting Bills we have never been served a bad meal and the staff are always incredibly friendly.
We visit regularly for lunch and dinner but we had never been for brunch before, We are just as surprised as you are we are not sure how this has happened?
One of our friends recently invited us to her engagement brunch and her restaurant of choice was Bills which we were SO chuffed about. We did of course take a look at the menu beforehand (who doesn’t) and we already wanted to taste EVERYTHING on the menu. Why it is that brunch food is always SO good, it makes it so hard to choose what to have.
The breakfast/brunch menu includes; full English fry ups (meat and veggie of course), coconut porridge, bacon or sausage bap, a selection of buttermilk pancakes and lots of egg dishes.
Rach went for the buttermilk pancakes served with streaky bacon and maple syrup, they were SO delicious. The three pancakes were like a dream they were light and fluffy and cooked until golden brown they were incredibly filling and the portion size was perfect. The Bacon was extra crispy (our favourite) and the generous maple syrup completed the dish perfectly.
Annie opted for the scrambled eggs and smoked salmon on wholemeal toast with which again was amazing. It would have been even better if they had served it with a wedge of lemon on the side, but saying that the waitress was more than happy to go and get some. The dish was filling and really delicious but then again you cannot really go wrong with this dish.
Other members of our party went for the full fry up and we have to say when it was served to them we did have a bit of food envy going on. It looked SO delicious and we especially noticed the quality of the sausages they looked so succulent YUM!
Bills is such good value for money the total of our brunch came to £12 each and that was for our food, drink and a tip on top! We couldn’t believe it we thought it was going to be a lot more than that so it was a pleasant surprise.
The atmosphere in Bills is one of the main reasons why we love it so much, it has chilled vibes and the staff are always really friendly.
We actually cannot believe that Christmas has come around so quickly, how are we already thinking about what we are going to eat for breakfast on Christmas morning, its mad. We did however think it would be the perfect opportunity to share with you a little recipe that will help start your Christmas morning, nothing fancy just keeping v simple, v quick and most importantly vv tasty.
Christmas breakfast has always been quite a big deal in our households, we always start our Christmas with a super yummy breakfast and a glass or two of champagne. Christmas Day always revolves around food and every meal has got that extra bit of magic added to it usually in the form of champagne in our houses. We have therefore decided to jazz up our breakfast up this year to make it that little bit more special and went for waffles topped with cream cheese and smoked salmon YASSS! If you wanted to you could even shape the waffles into snowflakes or Christmas trees!
recipe below makes 5 waffle so double or tripple the recipe if you have more mouths to feed.
125g Plain Flour
½ tsp Caster Sugar
½ tsp Baking Powder
¾ tsp Mustard Powder
¼ tsp Smoked Paprika
½ tsp ground pepper
65g Unsalted butter
2 Medium eggs
Place the flour, sugar, baking powder, mustard powder, paprika, salt and pepper in a large mixing bowl.
Mix until all ingredients are combined
In a separate bowl, whisk the milk, butter and eggs.
Make a well in the dry mix, and pour the wet mix into it gradually, whisking until fully combined
Leave the batter on the side for 5 minutes
Switch the Waffle Maker on and lightly oil, close the lid and allow the waffle machine to heat up
Once the waffle maker is hot enough pour the mixture into the centre of each waffle
Close the lid and leave to cook for 4 minutes, without opening the lid
Open the lid of the machine carefully and remove the waffle
Repeat with the remaining batter and keep the rest of them warm in the oven on a wire rack to ensure they do not become soggy
It is really Christmas if you haven’t tucked into some delicious homemade gingerbread men? We think not! Ever since we were little it has been a tradition to make them and every year they taste just as good.
We use the same recipe year in year out as it has never let us down, they are rich and spicy and just so dam tasty. Everyone we know has tried them and they always ask for the recipe, so we thought we would publish it on our blog.
We are going away for the weekend to Bath with some of our school friends so these will definitely be coming along for the ride (if they make it that far).
275g Flour (plain or you can use spelt flour)
1tsp Baking Powder
100g Coconut Sugar
75g Unsalted Butter
1 large egg
50g Maple Syrup
- Line a baking tray with grease proof paper
- Sift the flour, baking powder, cinnamon and Ginger into a large mixing bowl
Add the Coconut Sugar and stir until combined
- Chop the butter into small segments and add to the dry ingredients. Use your fingers to rub the ingredients together, continue to do so until the ingredients look like bread crumbs
- In a measuring just whisk an egg and add the maple syrup and milk
- Make a well in the dry ingredients and poor the egg mixture in
Stir until all the ingredients come together and form a dough
- Wrap the ingredients in cling film and leave in the fridge to cool for 30 minutes
While the dough is in the oven preheat the oven to 160oc
- Flour a kitchen worktop and roll out the Dough to about a 1/4 inch thick. cut out gingerbread men (we did trees as well this time) with a cutter
- Bake in the oven for 15 minutes. Allow to fully cool before eating and decorating if you wish to do so
We were recently browsing the isles of homesense (which is something we do on a regular basis) and came across the Halloween isle, of course we had to stop and take a look. As we were looking we came across a pumpkin cookie cutter and imediatly thought we could make some pumpkin pancakes using it. The cutter was super cheap it only cost us £1.99.
So that is exactly what we did one Saturday morning after the gym, we came home mixed up a batter and got flipping. The cutter was fairly big so we had to make sure we made the pancakes fairly big, we didnt cut them into shape until they were cooked.
We decided to make protien pancakes this time and added some Wheybox toffee protein to add some flavour. You can make them with any flavour protein we have used vanilla & white chocolate in the past and they both taste fab.
For toppings we decided to go for stewed cinnamon apples and some cinnamon cream cheese which tasted bloomin fantastic.
You can find the ingredients we used for the pancakes below (we made 3 extra large pancakes. its really simple add all the ingredients into a mixing bowl and whisk until combined. Melt some butter or coconut oil in a hot pan, add a ladle of mixture and allow the pancake to cook on one side before flipping (you should see bubbles appear). Enjoy with whatever toppings you choose!
50g Oats Blended
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon
Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
We recently saw the Body Coach post a recipe on all his social media channels and it just looked so delicious that we had to make it. As you may or may not be aware one of us has to follow a a special diet due to severe IBS. This means no onion, garlic and a reduced amount of some types of dairy and also wheat.
Thankfully hard cheeses, such as cheddar can still be eaten.
We hope you enjoy this as much as us, we will definitely be making it again soon.
25g dairy free butter
25g gluten free flour
300-400ml almond milk
200g gluten free pasta
1) Pre-heat the oven to 180 degrees
2) Bring a pan of water to the boil
3) Melt the butter in a separate pan
4) add the flour to the butter and stir and cook for a couple of minutes
5) slowly add the milk stiring as you go, a whisk may be useful to reduce lumps and bring to the boil. Then simmer for about 8 minutes
6) Whilst your cheese sauce is simmering, add the pasta to the boiling water and cook as per instructions
7) In a separate pan, add the coconut oil and fry the chicken until cooked. Then add the paprika.
8) Stir in a handful of grated cheese to the pan that had been simmering and allow it to melt, taste and add more cheese if you want
9) Drain the pasta and then pour into a large baking dish.
10) Toss the cooked chicken in followed by the cheese sauce and mix together
11) Sprinkle on bread crumbs and grated cheese and cook for 20-30 minutes
This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.
P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1tbsp dedicated coconut
10 frozen raspberries
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.
So one Friday evening we really fancied pizza so decided to try and make a gluten free one. We researched lots of recipes and combined a couple to come up with a rye & buckwheat pizza and thought we must share with you all!
This pizza base is gluten free and dairy free.
It feels weird making this because you don’t need to let is rise and the texture is kinda funny and the way you make it is very odd. But trust us you are doing it right, and it tastes amazing!
70g rye flour
130g buckwhat flour
170ml almond milk
1 teaspoon maple syrup
1 tbsp mixed herbs
seasoning, salt & pepper
seasoning, salt & pepper
Preheat the oven to 180 degrees and then get your baking trays ready by lighting oiling them
Put all the dry ingredients in a large bowl and mix
Make a well in the centre and then break in the egg and beat into the dry ingredients
Add the maple syrup and then gradually add the milk
Mix until combined, it will look sticky and gloopy
Put spoonfuls of the mixture on baking trays and spread out to create pizzas, a spatula or palette knife will help you to spread the dough out
Bake the dough for 10 minutes, it will be cooked but not crispy
Cover with tomato sauce and decorate with toppings of your choice, go wild!
Cook for 10 minutes, until the topping is all cooked and cheese is melted
If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.
We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.
It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.
Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice
Cashew Frosting Ingredients
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂
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