Lucy Warrior Princess

blog, cooking, dinner, excercise, exercise, fitness, food, Health, healthy, lifestyle, weightloss, wellbeing

My first week of warrior training is officially under my belt!

At 7.30pm on Monday, instead of running through my usual week night routine of pj’s > netflix > bed, I whipped out my gym leggings and an old Paramore Fan Club tshirt. I stopped *just* short of smearing war paint on my face and and fashioning myself a tin foil shield – although I bet it would have been a great ice breaker.

Our 8 week training plan includes 3 workouts a week – Mondays, Wednesdays and Thursdays. Our group consists of about 15 people with a good mix of ages, genders, shapes, sizes, motivations. In all honesty I’m probably the heaviest in the group but bitch plz, it’s been 26 years, I’m used to it. Our coach, Toby, seems to have energy in such excessive amounts that it’s easy to soak in. On Thursday in particular I was feeling really sleepy. Within 5 minutes of stepping into the gym I was raring to go – which was handy because that session was an energy circuit, and it was hard. as. fuck. I felt like I was going to throw up at the end, which weirdly felt quite satisfying.

One of the biggest changes that’s taken place this week though, has been my eating. I don’t know if anybody else can relate to this, but for me, if I’m working out regularly, I just feel so much more motivated to eat healthily. If I’m sat on my ass doing nothing but watch TV, it’s like my mouth is a magnet for everything that would make my GP raise his eyebrows at me in judgement.

I constantly feel confused by research on nutrition. There are approximately a billion and twelve conflicting pieces of evidence on the topic, so you see my problem here. Toby posted a YouTube link in our warrior whatsapp group, which led to me watching a 25 minute video of a seminar being given by John Beradi. Beradi’s talk went into the different body types, and how each one tends to benefit from a different nutritional habits. In terms of body type, I definitely fall into Team Endomorph. I store fat stupidly easy, I’m 5’3, but have almost comically short limbs; and dammit, my hips do not lie. Beradi mentioned that endomorphs tend to benefit from a low carb, high protein/fat diet. And would you Adam and Eve it, that seems to kinda, sorta, fit in with the type of diet I followed a few years back when I lost 4.5 stone. Wonders never cease. So that’s the direction I’ve been trying to head in this week. I’ve not gone quite as low carb as perhaps I have in the past, but it’s quite a big change really. Over the last year, pasta and I have become such close friends we’re considering getting matching tattoos. So…steady as she goes and all that jazz.

I took some photos of what I’ve been eating for blog purposes, but for some reason, the camera on my iphone seems to have depleted in quality. Which is v. convenient timing, given that the iphone 7 info was released this week. I see you Apple, and your conspiring ways *shifty eyes*.

For breakfasts I’ve been tending to stick with half of a small avocado, a piece of toast and eggs of some sort. Nothing particularly to write home about. The thing is though, I always find that the problem with being an early riser is this: I’ll eat breakfast at 06:30, and by the time I’ve settled into work, it’s 09:30 and I’m ravenous again. And my God, I swear if the world wanted to test my will power, they chose the right week to do it. This week at work, our office has had several people return from their holidays with sweets and biscuits to share round, and our office manager brought in a tray of doughnuts and 3 bags of cookies. It’s amazing how a kind and generous gesture can occasionally make you want to sew your own lips together. Normally, by 10am I’d be one doughnut down and looking forward to lunch, but not this week. This week, I am a warrior. This week, I gritted my teeth, and ate a tub of mixed berries that I’d thankfully had the foresight to pack for myself. Like…berries are alright, but they aren’t doughnuts are they?

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For lunch I’ve been buying Aldi’s prepacked salads. Not the ones that come laden with chicken and bacon in a mayonnaise that is so unhealthy you might as well just eat a stick of butter and be done with it. These are the ones you find near the lettuce. They come in a little plastic box, in either Mediterranean style, or British garden. The fact that they’re individually packed suits me, because in our house, if I tried to get Andy to eat a salad for lunch he’d probably pack his bags and move out, and buying full portions of everything just leads to waste. So instead of living the Bridget Jones singleton life, I take these and then at work I’ll  add in either a tin of tuna, chicken breast or some mini mozzarella balls and sometimes a bit of avocado if there was any leftover at breakfast. I’ve got a bottle of balsamic dressing on my desk so it’s not quite as depressing as it could be. The cleaners must think I’m a right fruitcake.

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Dinners have been where I’ve been having my main carb intake. I might try and amend this a bit as my training goes on, but this week I’ve had fairly standard meals – nothing that will inspire the gourmet chefs among the blogosphere. Grilled turkey burger with home made sweet potato fries, a mushroom omelette with baked beans and a garlicky tomato pasta with lean minced beef, spinach and peas were a few of my dinners this week.

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And then Saturday. The cheat meal. On Saturday night, if you’d been a fly on the wall in my kitchen you’d have never seen someone so overjoyed to be making a curry. Saturday night tea was an awesome Thai Green chicken curry with mange tout, baby corn, mushrooms, noodles and prawn crackers, followed by a very naughty piece of cheesecake. The thing is, yes it’s not a perfect thing to include in any diet plan, but now I’ve had that treat I do feel motivated to eat well for the rest of the week now.

Happy days.

 

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Weirdo Quinoa – Recipe

brunch, cooking, dinner, Life, lifestyle, recipes, salads, weight loss, weightloss

So quinoa is weird, isn’t it? Yep. That’s my opening line and I’m sticking with it.

Much like cous cous, I find quinoa tastes like actual granulated cardboard if you don’t do something cool with it. I think that’s the reason a lot of people think they don’t like it. This recipe is different though. (Why does my recipe now sound like its two Malibu and cokes away from telling you it isn’t like other girls?) Try it – if you don’t like it, you can slap me in the face should you ever happen to see me out and about. (Pre-warning – please tell me the slap is as a result of this blog post, just so I know I’ve not accidentally offended somebody. Again.)

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The Mighty Weirdo: Quinoa – this is what you’re shooting for when you cook quinoa, fyi.

This recipe is great for a couple of different reasons. First of all, it’s delicious, so…yeah, always a bonus. Second of all, it pretty much covers all of your food groups. You’ve got your protein in the beans and quinoa, you’ve got veggies, you’ve got starch, you’ve got a little bit of the commonly known food group – nummies, in the feta. It’s an all-round winner.

And for even more bonus points, it’s vegetarian, and can easily be made vegan if you omit the feta. ***Yayyyy for knowing that some of your food choices haven’t contributed to the pain and suffering of innocent animals and are also v fashionable right now.***

People often seem to be in one of two camps about veganism – either the gung ho, ‘you will vegan or else you are dead to me’ camp, or the ‘*rolls eyes* but humans are carnivores’ camp. I’m neither. I like vegan food, I feel better when I eat vegan, I see and agree with all the ethical arguments; but being raised as meat eater for the majority of my life does make it very hard to make the commitment full time. And yes, I know that makes me a pussy. Baby steps.

This recipe is also good for making a big batch, then putting it in the fridge to use for packed lunches. If you’re one of those people who struggle for inspiration in that department, this might be a nice departure from the land of ham and cheese sandwiches and a packet of salt and vinegar crisps.

Anyway! Sales pitch over!

Here’s what you’re gonna need:

  • Quinoa – 2 cups (dry)
  • Water – 3 cups
  • Sweetcorn 
  • Black beans 
  • Feta
  • 1 punnet plum or cherry tomatoes chopped in half
  • 5 cloves garlic, chopped v finely
  • 1 jalapeno, seeds removed and chopped v small
  • 1 green pepper chopped into small squares
  • 1 red onion, chopped
  • 1 tbsp cumin
  • Juice of 2 limes
  • Coriander – small bunch
  • ¼ cup olive oil

Here’s how this is gonna go down.

Start by chopping up your pepper, tomatoes, garlic, onion and jalapeno. Transfer to a mixing bowl. I just find it’s easier and somehow ends up creating less mess if I get all the chopping done first.

If you’re using canned black beans, whip those out at this point and give them a rinse in a sieve before adding those to the veggies, along with the sweet corn and feta. Give it all a jumble together. If you’re anything like me, at this point you’ll be taking a second to admire the pretty colours. This step is optional, and entirely dependent on how much of a hippy you feel like being on that particular day.

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Can you paint with all the colours of the mountains? Can you paint with all the colours, of the veg? (Guess I left out the black beans)

Next is the quinoa. You’ll need to rinse this before you cook it so that it doesn’t taste bitter. Put it in a sieve, under running water. I’m never 100% sure why, but for some reason, it seems to produce little bubbles which then go away when it’s rinsed. Oooooh bubbles.

Then you want to boil your water in a sauce pan, add your quinoa, pop a lid on top of the sauce pan, reduce the heat and simmer away for about 10-15 minutes until your quinoa is soft, fluffy and has absorbed all the water. Separate the quinoa with a fork and set aside to cool down a bit, whilst you make the dressing.

I prefer making the dressing in the nutribullet, because I am a lazy, millennial so and so. If you don’t have a nutribullet, or a blender, you can still make the dressing – just use a sharp knife to chop up your coriander and give it all a mix in a bowl – simples. As it stands, I just pop everything into the nutribullet, whiz away for about 30 seconds, and there you have it.

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Looks like mould, is actually delicious dressing.

Your final step is to mix the cooled quinoa into the veggies, stir in your dressing and then try not to eat the whole bowl in one sitting. Also – try serving this with nachos and using this as the ‘dip’. So. Damn. Good.

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Oh mama.

Enjoy your weird quinoa, y’all!

 

 

Baresca – Nottingham

blog, dinner, food, Life, naughtiness, nottingham, restaurant reviews, reviews, tapas, Uncategorized

 

In our house, the 4th of July marks the anniversary of Andy becoming the luckiest human on planet earth, when I blessed him with the opportunity to be my boyfriend. I know. He’s very lucky, and I am VERY humble. I’d done a bit of ground work, researching a potential destination for our anniversary dinner and had heard rumblings about an amazing tapas place called Baresca, situated in the Lace Market region of Nottingham city centre. Baresca has recently picked up a couple of awards in the 2016 Nottinghamshire Food & Drink Awards: Best Newcomer and Best International, so I was eager to try it out. I think great tapas is up there with the most inconceivably awesome culinary experiences a person can have. Granted, it’s probably more magical when being consumed in an exposed brick and terracotta clad hide away on a cobbled side street in Barcelona, but we can’t have it all, now can we?

On the 4th of July, I whipped out the red lippy and cat eye liner and Andy….well. Andy removed his beanie, which is essentially his version of wearing a full tux. As soon as we set foot in Baresca, I knew it was my kind of place. It just felt so chilled. I can’t tell you how important that is to me as a customer. My self-confidence has peaks and troughs much akin to Oblivion – the vertical drop roller coaster at Alton Towers. Some days I want to propose to myself; and on others, I feel so rubbish I’d prefer to stay under the duvet for the rest of my natural life. Yay mental health. Pleasingly though, Baresca is the kind of place where you can get great food, without feeling self-conscious about what you’re wearing or whether you’re ordering appropriately. You go Baresca!

I ordered a virgin apple mojito, and Andy had a homemade lemonade – neither of us really drink, so the mocktail menu was much appreciated. I love a Pepsi Max as much as the next aspartame addicted white girl, but it’s nice to have options, you know?

mojito baresca

I am a fancy lady.

And then the food. We ordered 6 tapas dishes to share:

  • Buttermilk Fried Squid
  • Chilli and Garlic King Prawns
  • Mushroom Risoni
  • Halloumi Fritters
  • Chorizo Patatas & Fried Egg
  • Chagrilled Beef Skewers

Unfortunately I was possessed by a greedy, food obsessed gannet when the first wave of food came out, so I didn’t manage to photograph everything. If we’re talking highlights though, I will say the halloumi fritters were life changing. In a sort of ‘reduce your life expectancy by about a decade’ kinda way. I can’t even lie though, I reckon the 10 year loss would probably be worth it if I could have those bad boys every day. Think rectangle sticks of halloumi, coated in a light tempura style batter, super crispy on the outside and buttery soft on the inside. Jesus, I’m getting slightly aroused thinking about them. Don’t mind me.

prawns baresca

Another highlight came in the form of showing off my prawn shelling skills to Andy. Whilst he was slightly concerned about the fact the prawns on our plate still had their heads on, I was a fearless woman. You see, in about 2003, my parents took us on a family holiday to France, where we stayed in a stationery caravan. My parents are the kinds who like to get out and experience the culture when abroad, and had somehow come to acquire about a kilo of king prawns that they planned to use for that night’s dinner. Being 13, I was thoroughly unimpressed by literally everything, but for some reason had no objection to sitting on the caravan deck, shelling prawns for 45 minutes. Going for a nice stroll along the beach in the evening? Christ no. Removing the heads from a bag of shellfish? But of course, no problem! I was a weird teen. Sorry Mum! The prawns Baresca served up were no disappointment. The chilli and garlic were just powerful enough to wake the prawns up (not literally, obvs, they were dead), without overpowering their flavour completely. Definitely recommend!

choriza patatas baresca

Chorizo Patatas with Fried Egg. In.Sane.

Overall the food was delicious. The only thing I was a tiny bit disappointed by was the churros I ordered for dessert. Once, at Download Festival, I had the MOST incredible churros. They were warm and fresh and coated in cinnamon sugar. Nothing like the kind of food you imagine finding at a metal festival. They were hands down the best churros I’ve ever had, and ever since then no churro has ever quite measured up. Like a modern tale of a thwarted, dough based romance – *sigh*. But honestly, even a bad churro is still great, so I wouldn’t let this sway your opinion of Baresca.

churros baresca

I reckon I could eat at Baresca once a week for the next year and I highly doubt I’d be sick of it. As with all good tapas places, you get what you pay for. Eating at Baresca wasn’t dirt cheap, but I’d have been concerned if it was. The cost of 2 mocktails, a garlic bread starter, 6 tapas dishes and 2 desserts was around £55. If it wasn’t a celebration we probably would have just had the tapas and drinks, which would have obviously brought the price down. We visited on a Sunday, and I noticed their specials board advertised a roast dinner sharing platter which I’d love to try too; but I already had my heart set on tapas that evening. I suppose I shall just have to go back!

Ambience: 10/10

Food: 8/10

Bang for Buck: 8/10

Would I Go Again: Oh hell yes.

Devine Prawny Simplicity

food, healthy, recipes

One of my absolute favourite things about cooking is that sometimes, the most simple dishes are the most comforting, mouth watering ones. As somebody who is inherently a bit of a lazy arse, that’s a pretty comforting thought. This dinner is a lazy person’s culinary heaven. Garlic and chilli prawn spaghetti.


Let me set the scene. I’ve been getting up with a 4:45am alarm to go for about an hour’s run. After my run, I shower, get ready for work, eat breakfast and go to the office for 8 hours. I’m very aware that I’m lucky to only have myself to worry about right now, I don’t have a school run or a dog to walk, I don’t have a weekly Brownies group or anything like that. HOWEVER. Just occasionally, getting up the same time 18 year olds stumble home from town at the weekends gets me a teeny bit groggy. And on days like those, I just want to come home from work and have something simple, straight forward, healthy and delicious to eat. That’s not so much to ask right?! RIGHT?!

The ingredients list for this dish is minimal, but as an added bonus it’s made even more simple by the fact that there isn’t really any of that measuring or weighing mumbo jumbo that is very inconveniently present in more complicated dishes. It’s all a case of  personal preference. If your eyes stream eating hot doritos, maybe don’t add much chilli. If you hate parsley, skip it! The list goes on. Here are the ingredients – play around with quantities until you get a result you like. My only word of advice would be that you can always add more but you can’t take it away, so start small and build. As a guide, I’ve put the very approximate quantities I used for 2 servings:

  • wholewheat spaghetti
  • raw king prawns
  • garlic (6 cloves, chopped)
  • olive oil (2 tbsp)
  • lemon juice (half a lemon)
  • parsley (about 6 snips off a 30g packet)
  • peas
  • tomato puree (half a tbsp)
  • parmesan
  • red chilli (half, deseeded)

It’s a straight forward, two pan job. Whilst in one pan you’re cooking the pasta and peas, you’ll want to use your other pan to cook the garlic and chilli until soft, add in the prawns and lemon juice, follow up with tomato puree. Once everything is cooked, combine the pasta with the prawny deliciousness, chop in some parsley, sprinkle with parmesan and bob is one’s proverbial uncle.    

Creamy Mushroom Pilaf w/ Lamb Loins

cooking, dinner, food, recipes

Sundays call for two things in my household: Laziness and a really good dinner. Not exactly two things that generally compliment each other. Most of the time I’ll forego a couple of sacred hours of laziness and knock together a good ole’ traditional British roast dinner, my love of food being greater than my love for being a couch potato. But today I just wasn’t feeling the gargantuan task of washing up after a full roast. No bueno. I had a think about the ingredients I had on hand and decided to make something a bit different to my usual fare of slow roasted pork and stuffing, or a crisp chicken with fluffy mash. This dish is my take on a mushroom pilaf – it’s more of a pilaf/risotto cross, served with charred green veg and oven roasted lamb loins. And it’s bloody delicious.

The joy of the mushroom pilaf is that it’s all done in one pot, and is definitely a dish you can leave to its own devices whilst it cooks; and bum around watching YouTube videos – or you know – doing something worthwhile if you’re that way inclined. Similarly to the first steps of making a risotto, I fried off a white Italian onion with 4 cloves of garlic until fragrant but not browned, then added the rice and cooked until the ends became translucent (a couple of minutes).  Next up came half a packet of sliced chestnut mushrooms, a handful of chopped corriander and a sprinkle of cumin. For the liquid component, I added cold water, the juice of half of a lemon and a chicken stock cube. I brought the liquid to a boil, then reduced the heat to a simmer and popped the lid on top of the pan. You’ll know the dish is ready when the liquid you added has disappeared. I added about 20g of very sharp cheddar to add a non traditional creaminess to the pilaf, and by God I’m glad that I did! This was literal foodie heaven!

I topped the pilaf with some lamb loins I’d roasted in the oven – not strictly a weight loss compatible food – but in my defence I don’t eat the fat…and it’s Sunday…and oh who cares, lamb needs no defence! I also served the dinner with some asparagus and green beans that I’d fried off in a pan with a couple of sprays of fry light cooking spray. I normally over stir my veg because I’m impatient, but this time I left it to char grill a little, and it tasted wonderful.

There are so many advantages to this dish – I only have to wash one pan, it tastes delicious and I made enough to take leftovers for my lunch at work tomorrow. Hell yes!

Cheddar, Sweet Potato and Kale Mash 

food

Have you ever had an accidental moment of genius? Because today I did. On Sunday, I cooked myself some lamb loins, sweet potato mash, roasted carrots and kale. I had leftover mash and kale, so I had planned to make bubble and squeak cakes with gammon and fried egg.

However, just after I got home from work I remembered it’s my Nan’s birthday tomorrow, and my parents are holding a good old fashioned BBQ for her. Not wanting to turn up empty handed, I decided to make a recipe I found via the Shayloss YouTube channel – quinoa, tomatoes, coriander, jalapeño, onions, garlic, lime, cumin, olive oil, corn and black beans. It’s a pretty simple recipe, but involves lots of prep. So by the time I’d chopped all of the ingredients, cooked the quinoa, washed the pots and done all of the boring, grown up things associated with cooking; the last thing I wanted to do was fiddle around forming perfectly shaped bubble and squeak cakes and then attempt to cook them in a way that was healthy, but would allow the cakes to hold their shape. No fanku.

Instead, I chopped the kale, added 20g of mature cheddar and microwaved. And oh. my. god. if my tongue could leap out of my throat and do one of those Michael Jackson grabby crotch thrust things with a *heeee heeee*, I swear it would have done! Such a simple accompaniment to gammon but such flavour pay off. As I said, I chose to have it with a gammon steak with the fat removed and a dry fried egg (do not attempt to do this without a good none stick pan – it will only lead to heartache). Seriously, anybody reading this HAS to try this recipe. Sweet potato can be counted as a portion of vegetables, and so can kale. That’s two of your five a day in one incredibly tasty recipe. I mean come on. That doesn’t happen very often. TRY IT!

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Overall verdict: The trophy cupboard of top comfort food recipes has gained a new bobby dazzler.