So I’ve done two potentially stupid things today.
Firstly – I signed up to start The Body Coach 90day shift, shape & sustain plan. Gulp. I assume you’ve heard of it, the lovely Joe Wicks is all over the bloody papers, news, internet…everywhere you look he’s there with his goofy grin and his shamelessly beautiful bod. Bring on the pain.
Oh and secondly – I started a blog. This blog. Right here right now. I must be mad. And even though no one can read this at this very second coz I’m still in blog-edit mode, I’m getting jiggling legs and a nervous tummy writing it thinking that someone (you) will be reading it very soon. Hopefully. I actually think I might be blushing.
I really have no clue what I’m doing (on both accounts) but if you read this you will discover why I’m blogging and why I’m trying to change my lifestyle, food choices and my health by doing what I’m doing.
For a deeper insight into little old me please read my About page but here’s the short and sweet version – I am going to try eat only gluten free dairy free food from now on. I am trying to overcome the nasty symptoms of Hashimoto’s disease and hope that a serious change in my eating habits might cure me of IBS and other problems I suffer with. I have signed up to the 90 day SSS plan because I felt like I needed a kick up the backside to get me started! I am not a gym bunny. I can’t run. I love pilates but I know I need some cardio to get me into shape. I’ve had 3 kids so the general bod is wobbly, squishy, rolling over the top of my jeans as I sit here and basically the bod of a 40 year old mum who tries sometimes, but not very hard, to stay in shape.
The nice folk at The Body Coach sent me my plan for the first 4 weeks which outlines which exercises I should be doing and what food I should be eating for my body type (emailing a stranger photos of me in my undies…cringe big time). BUT……I am gonna have to alter the recipes somewhat in order to make them gdfree. Some of them already are and some them aren’t. And the thing is, if you read this blog you will soon realise that I’m not a recipe kinda girl. I’m a open-the-fridge-and-see-what-I’ll-have kinda girl. I love to cook, I’m a good cook and I think I know what I’m doing. The proof will be in the pudding I suppose. Literally.
So please excuse my non-cheffy recipes and my general waffliness (and making up of words) as I attempt to blog my progress for you. I would like to think that I can blog every day and post at least one new gdfree recipe every day for you. Fingers crossed I can keep that promise for you otherwise it might be a very boring blog!
Let’s jump in with both feet then shall we…
Yesterday I was hungover. This is a quite normal occurrence on a Sunday morning to be honest, although I am supposed to have been doing dry-January this month and I have fallen off the wagon twice already. oops. Anyway, I woke up and came over all Delia Smith, got straight into the kitchen in my pjs and rustled up a scrumptious breakfast/brunch for the hubs and I.
Looks good enough to eat doesn’t it? I blame the hangover for why I made so much by the way, but having 3 children and a dog to share it with meant I felt less guilty at the time.
So…inspiration was found in the form of my new best friend in the kitchen: my KitchenCraft Spiralizer. My eldest and I had a giggle trying it out and ended up Spiralizing most of the vegetables in the house. So far the potato spaghetti turned out the best (more trial recipes to post with courgette and sweet potato) and I decided to make a giant hash brown like the Deliciously Ella one and then I pimped it up a bit. 3 ways.
Version 1: cheese & onion hash brown with grilled bacon and a slightly overcooked microwave egg for the kids (that’s how they like it, honest)
Version 2: herby hash brown with grilled bacon and a poachy egg for me
Version 3: italian-style hash brown with black olives and sun-dried tomato, bacon strips and a fried egg for the hubs
Take 1 large potato spiralized into thin spaghetti (squeeze out any excess moisture with a tea towel before mixing in other ingredients): add 1 tbsp rice flour, 2 tbsp nutritional yeast (if you’re wondering what the heck this is I will explain it in another blog post soon), 1/2 tsp garlic powder, 1/2 tsp onion powder, seasoning and an egg. Heat frying pan with olive oil and squish potato into roughly round shape not thicker than 1cm otherwise it won’t cook through properly. Gently fry on a lowish heat for 10 mins or until golden and crispy underneath then flip and cook other side.
For the herby one I added fresh chives, parsley, basil and some dried oregano.
For the italian style one I added sun-dried toms and a handful of chopped black olives.
Easy peasy. I think when I make it again I will probably buy some of those posh metal ring-things that chefs use in order to make smaller prettier hash browns instead of these rather massive hang over curers! I think the herby hash brown would be delicious with smoked salmon instead of bacon and served with a dairy free made hollandaise (using coconut oil instead of butter – I will recipe this in another blog). And I think the italian style one would be better with pancetta and perhaps a pesto drizzle.
I’ll make it again no doubt and post posher sexier pictures of it for you, I promise.
Still trying to work off that hangover I made these gorgeous bowls of healthy scrumminess for lunch:
Base of spinach & rocket but use whatever greens you like I s’pose. Top with thinly sliced cucumber, de-seeded tomatoes and yellow pepper, grated carrot & beetroot, already poached cold chicken breast (20mins in seasoned/spiced hot stock) and an avocado. Would also be nice with some steamed tender stem broccoli and crunchy fresh bean sprouts but I didn’t have any. Sprinkle whatever nuts/seeds you have over the top: I used pumpkin seeds, sesame seeds and pine nuts.
Dressing made with 1tsp runny honey, 1 tsp sesame oil, 1 tsp soy sauce and 2 tsp veg oil.
Even the hubs said yum I think three or maybe four times whilst eating it, and for a salad that’s impressive!
For dinner we ate a standard veggie risotto which I make versions of quite a lot, for obvious reasons as it’s naturally gdfree anyway. It was particularly delish though as I added a spicy chorizo & pine nut crumble on the top and drizzled a sage butter over at the end. This is my df recipe which although doesn’t have any parmesan or butter or cream in it, is still lovely and moist, creamy and gooey just like a good risotto should be:
Risotto with butternut squash & courgette recipe:
To start, peel & chop into 1 inch chunks a whole butternut squash. Pop on baking tray drizzled with olive oil, plenty salt & pepper and a scatter of dried sage. Bake in the oven at 180 for 20 mins and then blitz up until smooth.
Whilst it’s baking, fry 2 small red onions & garlic in plenty of olive oil until it softens then add half glass white wine (trying not to drink the other half). Have 1 litre hot veg/chicken stock ready either on the stove if you’ve made it or in a jug if you use a bouillon powder like me. Once wine absorbed slowly keep adding a scoop of stock at a time so rice softens slowly. Keep on a low heat. After 10 mins add a whole chopped yellow courgette. Once all the stock is used up rice and courgettes should be tender but do check it and add more stock if it’s not quite there yet.
Once butternut squash is blitzed up stir the whole lot of gooey orange gloop in with the risotto.
In a separate little frying pan fry a small handful of pine nuts with half a good spicy chorizo sausage cut into chunks. When browned and smelling mouth-watering then blitz up into a chunky crumble like consistency. At the same time, if you fancy it, using another little frying pan melt down some veg butter until it’s just starting to sizzle, chuck in half a dozen fresh sage leaves and once you can smell the sage smell take it off the heat.
Serve your risotto with a heap or two of the chorizo crumble over top and a drizzle of the sage butter. Yum scrum.
I forgot to take a pic last night but I’ll make it again soon I’m sure and I’ll add it to the post for you to see the finished gorgeousness!
Well phew…..that’s a ridiculously long first blog post. Guess I had a lot to say?! Apologies for the typos and made up words, on both accounts I blame my two year old. Tomorrow I’ll tell you about my first days progress with The Body Coach plan and what I cooked up my way – the gdfree way.