Hurricanes Hurt My Feelings. (Training for Warriors: Weeks 2-3)

blog, Breakfast, cooking, excercise, exercise, fitness, food, Health, health,, healthy, Life, lifestyle, nottingham, ramble, salads, weight loss

Weeks 2 & 3 of warrior training are officially complete, 5 to go!

On week 2 perhaps the most notable thing to happen was that we were given a 3 day challenge to photograph everything we ate; and then whatsapp the images to our coach, Toby. Some of my fellow warriors seemed a bit dubious about photographing everything they ate, but the self absorbed, millennial, food blogger in my head was doing back flips in front of a landscape of 4th of July style fireworks. YES. A legitimate reason for taking photos of my food! My entire life (post invention of Instagram) had been leading up to the moment, and by God I intended to make the most out of it. It didn’t take me long to realise though, that when you also have a job, taking photos of literally everything you eat/drink is actually quite frustrating. Try as I might, it’s pretty darn tricky to achieve that quirky, tumblr aesthetic when snapping a green tea served in a slightly cracked mug that says ‘This Is What An Awesome Baker Looks Like’, in front of the keyboard on my work desk. Alas, I made the most of what I had and sent the pictures through. Typically, during the 3 day challenge we had a baby shower at work for my colleague Becky. I baked maple cupcakes with pink and blue swirled buttercream (gender TBC). Whilst I did manage to refrain from dunking my entire head into the tray of cupcakes,a la Bruce Bogtrotter;  I caved at the sight of pork pie and pringles. I’m not even just saying that for alliterative illustration, that genuinely was where I cracked. I’ll be interested to see what Toby makes of THAT nutritious feast.

Whilst we’re talking food, I have still been trying (in between the pork pie and pringles) to stick to a lower carb, higher fat diet. I’ve not cut carbs out completely though, because seriously, what would be the point in life? Instead I’m trying to have carbs with just one of my meals, which is usually dinner. I’ve been making a lot of recipes from that snazzy Lean in 15 fellow whose name escapes me…Joe Wicks, that’s it. I followed his insta account after a girl at training recommended it. I was actually pretty amazed that most of his recipes do only take about 15 minutes. Tonight I made his italian lemon chicken and mate…for real though, it was a party in my mouth. I feel like I’ve said that phrase several times in this blog. Dear god lets hope I don’t ever get a decent following, I’ll be strung up for lack of originality quicker than you can say boo to a goose….that’s not a phrase is it? Anyway.

Here’s photo spunk (sorry mum) of some of the stuff I’ve been eating over the last couple of weeks. Eggs and avocado have been my pretty much standard breakfast – for ease more so than anything. The weird orange concoction in the top right hand corner is something I’m using slight artistic license in naming a deconstructed fish cake. Sweet potato mashed with 10g lighter mature cheddar, garden peas and a tin of tuna, all mixed together. And yes, it might look like something that has already been digested once, but it actually tasted lovely. The bottom right picture is of leftover tandoori chicken with salad and half a packet of microwaveable rice. I knowwww I know that cooking stuff in the microwave will eventually give me intestinal AIDS and turn me into a 2 headed zombie, but sometimes you just have to pick your battles, OK? Time was of the essence and that was that.

Moving into week 3, the workouts turned into real monsters – monsters who, I’m fairly confident were trying to bin me off. On Monday, I was tired, but dragged myself out of the house knowing that I’d feel better eventually. Monday sessions are referred to as Hurricanes. When I search for the word hurricane on dictionary.com, one of the definitions is this: a storm of the most intense severity. And whilst I think that tells you all you need to know about how tough Monday’s work out was, I’d also like to really drive the point home by letting you all know I 100% had to scarper to the loos mid workout so that I could throw up my guts. Delightful, right? We were doing a lot of sprints, followed by kettlebell excercises, followed by sprints, followed by kettlebell exercises, followed by sprints, followed by kettlebell excercises and yeah. Midway through the second lot of sprints I quickly realised I’d way overestimated how fast I could go and for how long. Egrh. Lesson learned. I will say though, one thing I’ve noticed is that there have been times when I know, if I was working out by myself, I would have taken it down 10 notches and had a rest period. Whilst yes, there are rest periods during warrior training, when you’re working, you are bloody well working and that is that. So I guess that’s good.

And, to sign this off I will leave you with this.Today I tried on a pair of trousers I couldn’t do up a few months ago. They now fit.

*Que marching band, fireworks, confetti canons and mickey mouse on a freakin’ float wearing a gym kit*

 

 

 

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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!

 

 

The Bull’s Head – Repton, Derby

blog, cookies, dinner, food, lifestyle, restaurant reviews, reviews

I recently took a week off work and decided with my usual brand of reckless abandon: nerd edition, to change my long, dark brown hair style into a short, platinum blonde hair style. After several years in my late teens during which I bleached the s*** out of my hair at home, and then dyed the frazzled leftovers orange in a failed attempt to resemble Hayley Williams; I knew that booking a salon appointment was essential. (Hopefully I have a slightly tighter grasp on reality now too). My hair dresser, Ben Brown, is nothing short of a miracle worker, so I booked myself into his self-named Derby salon. As I was in the area, I decided to grace my mum with my presence. Lucky lady. Things just got better and better for her, when I graciously allowed her to take me out for lunch. Lucky, lucky, lucky.

On the outskirts of Derby is a small village called Repton. You might be familiar with its boarding school. It’s the one where Roald Dahl went to school. And Jeremy Clarkson too, but the less said about that the better. In addition to having an exceptionally fancy school, Repton is also home to The Bull’s Head, a pub come restaurant that has a collection of local and regional foodie awards under its belt.

The Bull’s Head is bloody lovely. Their mantra is ‘Seriously Good Food in an Unserious Way’ and it definitely practises what it preaches. It’s the type of place where you can order from a selection of gins, rather than being immediately given the house choice; but also order a speciality cocktail which comes served in a mini bath tub. Whilst the Bull’s Head feels like a slightly more upmarket place, you could comfortably visit in your jeans and vans of a lunch time and not worry about looking under dressed. Yes, it has to be said that given its close proximity to a boarding school; you do occasionally come across a gaggle of customers with upturned noses; who generate a slight whiff of Lacoste Por Homme and faux arrogance; but don’t let that put you off. The staff always go out of their way to make everybody feel welcome. They are the same type of friendly that is usually reserved for Starbucks baristas: warm, accommodating, accepting of all.

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My Nan would be proud!

The Bull’s Head has two kitchens – the main kitchen, and the pizza kitchen. I’ve ordered the pizza before, and can confirm that it is indeed awesome, but for me it’s the main kitchen that really sets it apart from the gastro pub crowd. On this visit, we started with some honey and soy glazed chorizo. I still think about that chorizo a lot when I’m feeling down. Instant joy! Juicy, tangy, savoury, sweet, meaty goodness. God, I can’t even put into words how good they were. Which is a pretty poor show for a food blogger, but let’s sweep that one under the rug and move on.

When it came to ordering mains, I went for a crushed chickpea, cheesy tofu and avocado sandwich; which was served with a generous hand full of proper, homemade chips like Nan used to make. Now, I know tofu might seem like a weird choice for a sandwich filling, and I know it has close connotations to tree hugging vegan types; but seriously, it was SO good. Plus, I think it’s probably time we all took a leaf out of the vegan handbook anyway, but that’s a tale for another time. (I know how ridiculous that sounds coming from somebody who regularly uses the thought of chorizo as a tool for happiness). Anyway! There was a happy contrast between the fresh, creaminess of the avocado and the melty, gooey, naughtiness of the cheese. The crushed chickpeas were just warmed up with a hint of spice.  It was a taste sensation, let me tell ya!

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A particularly friendly member of staff called Abbie (Hi Abbie!), recommended the chocolate skillet cookie for a sharing dessert, and oh sweet mama. I am not a particularly religious person, but after tasting this dish I think I’m a believer. The dish was comprised of rich, gooey, just cooked cookie dough served warm in the skillet; topped with a scoop of vanilla ice cream and fudgey chocolate sauce. I’m fairly certain I gained 5 pounds that day, but I’d be lying if I said it wasn’t worth it.

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Whilst you’re probably safe to head to The Bull’s Head for lunch on a week day without a reservation, you’ll need to book ahead of time for dinner bookings or weekend lunches. One of the downfalls of undeniable popularity I guess. In terms of how much you can expect to pay at The Bull’s Head, you’ll pay significantly more for a meal from the main kitchen than you will if you order a pizza; but that’s just the cost of ingredients and skill required from the chefs I suppose (happy to be corrected!). So if I’m going for dinner it will be for a special occasion; but as I’ve said in other reviews, you pay extra for the higher quality food and service. It’s as simple as that. Scores on the doors as follows:

Ambience: 9/10

Food: 9/10

Bang for Buck: 7/10

Would I Go Again: Without a doubt!

 

Fancy Food Shop

food

Today I received a £20 voucher for ocado.com. For those who don’t know, Ocado is a sort of middle class online supermarket who deliver to your front door like any other online food shopping service. As a lady who mostly shops at Lidl and Aldi (discount supermarkets), this voucher excited me greatly. It was as I experienced this moment of that excitement I realised I have now made the full transformation into one of the dickhead adults my 12 year old self would hate. Lovely.  Anyway, to cut a long story short I’ve just taken THREE HOURS to come up with a meal plan suitable for the fancy food shop. It’s not even like they don’t sell the regular stuff I would buy. I just felt compelled to buy quinoa, lamb loins and monkfish tail. You might might laugh, but those are items legitimately on my shopping list.  So basically, watch out for food porn next week, cos mama got fancy!

Slow Roasted Chicken Sunday’s!

food, sunday

You’ll have to accept the most sincere of apologies for the less than elegant photo today’s blog is sporting. The truth is, sometimes food is just a bit too enticing to bother photographing before you shove forkfuls of mashed potatoes into your mouth like some kind of depraved carb addict. It’s only as you swallow that first delicious mouthful that you realise – ‘oh crap, this would have been a pretty good photo op’. So this photo now serves as a prime example that no amount of ‘refluffing’ of mashed potatoes can return them to their former unspoiled, gravy spilled godliness.

Oh well.

Slow roasted chicken is one of the best things on the world, fact. Ever since I tried it, I can’t comprehend cooking a chicken using the typical packet instructions. Sure they get the job done quicker, but you don’t get juicy breast meat or succulent legs which fall off the bone. What an atrocity!

Catherine was still here today, so being the best hostess of all time, I popped the chicken in the oven on approximately 100 degrees at 10am. 2pm swung by and out came the chicken, crispy skinned (although that was quickly discarded after yesterday’s food festival gorge), juicy fleshed and raring to be eaten! To season the chicken, I coated the raw bird in a drizzle of olive oil, salt, pepper, half a teaspoon of dried parsley and a teaspoon of dried thyme. I stuffed half a lemon in the chicken cavity and sliced the rest up and placed strategically on top.

And that is my back to front teaching of how to slow roast a chicken, haha! Clearly my minor in English at University did the world of good!

Great British Food Fest! 

festivals, food

Today myself, my lovely other half and my equally lovely southern friend, Catherine, who I met at uni, and went to the Great British Food Festival in Chesterfield. Rest assured, copious amounts of delicious food were consumed, ranging from an 11am hog roast complete with stuffing and crackling, fries with slow roasted garlic mayo and a chorizo crumb, to a cookie dough layer brownie, a salted caramel and peanut pastry and ending a very unhealthy (but satisfying) day with  churros with brown sugar and cinnamon.

We also watched Luis from the 2014 great British bake off give a cooking demo, where he made Spanish Serrano ham, manchego and olive spiral bread muffins. They looked and smelled ridiculously delicious. I actually found I picked up a couple of really good tips for working with bread dough, such as layering your work surface with rice flour, as its way more non stick than your run of the mill flour, and doesn’t interfere with the integrity of the dough.