Puy lentils are quite possibly the best thing since sliced bread.
I’m serious. They are amazing.
On their own, in a curry, as a side dish – they are so versatile, not to mention incredibly fibrous and good for you. At my work there’s a couple of dishes which include puy lentils, such as sea bass with a tarragon vinaigrette which looks amazing, or a lighter dish of goat’s cheese salad with puy lentils. This is similar in nature to that dish, though the saltiness of the bacon compliments the woody flavour of the lentils. I love this!
You can buy ready cooked pouches of puy lentils which make this meal fast and convenient, but oh so much healthier than take away!
Ingredients for one:
125g ready cooked puy lentils
1 rasher bacon, chopped
handul cherry tomatoes, halved
feta, as much as you want
salt and pepper
coconut oil, for frying
olive oil, for drizzling
Heat the coconut oil over medium heat on the hob and sauté the onions. Add the cherry toms and bacon and fry until cooked.
Meanwhile heat the lentils in a microwave according to the instructions on the packet. Once hot, add to the pan with the bacon etc and mix. Tip onto a plate and sprinkle over salt, pepper and as much feta as you fancy. Drizzle with olive oil and you’re ready to go.
Finally! Bootcamp restarts tomorrow!
It’s only been a week since the last one finished and, guess what, I’ve done basically no exercise since. Uh oh. My trainer will kill me!
What I have done however is gorge myself on carbs. Mainly potatoes. Oh how I love a potato! Jacket potato, mashed potato, cheesy mash… I pick on them at work (mainly new potatoes which I then smother in butter) or live off a jacket potato with tuna for lunch. Starting to turn into Mr. Potato Head I fear!
So my challenge (on top of bootcamp) is to TOTALLY give up white, floury potatoes. I will still allow myself sweet potatoes mainly because mum rarely buys them and because they are much healthily (lower GI, high in iron, magnesium etc). But this will be tough.
So here it is! My last potato recipe before hell-on-earth starts tomorrow in the form of a potato-less world for me. Although I may have a jacket potato for dinner..
Ingredients for 2:
1 medium-large floury potato
1 Tbsp. flour (I used GF)
about 75g gluten free rolled oats (not instant)
4 rashers bacon
salt and pepper
Start by boiling the potato in salted water for about 15 minutes, or until tender. Drain and mash. Add in the flour and 2 Tbsp. oats. Season and mix. Place some oats in a bowl. Shape the potatoes into rounds and dip each side into the oat bowl to cover – you may just need to press on the oats for them to stick. Heat about 2 Tbsp. oil over a medium heat and add the potatoes. After about 2 minutes, flip them then get your bacon going. Serve up with a healthy dollop of ketchup.
What’s this, another breakfast recipe?
I came downstairs this morning after getting in late from work to find a bowl of cooked rice in the fridge. I love it when leftovers happen – especially cooked rice. When you fry day old rice, it takes on a different texture and style, you can change it up so often with different additions of spices, meats, etc and I just love it!
We also had bacon and eggs so, uh, breakfast fried rice.
Ingredients for 1 hungry person/fat bitch like me:
2 slices of bacon
1 Tbsp. rapeseed oil
2 spring onions, chopped
day old rice – enough for you (I just whacked in half of the bowl I found in the fridge…)
3 Tbsp. tamari
1 Tbsp. rice wine vinegar
1 Tbsp. red chilli flakes, or to taste
1/2 Tbsp. butter
Add the rapeseed oil to a pan over medium heat and fry the bacon. Once cooked, place the bacon on some kitchen towel to drain, and then cut it up with scissors (remember to wash the scissors!). Add one of the spring onions to the bacon-juice pan (technical) and cook for 2-3 minutes. Add in the rice, tamari, rice wine vinegar and chilli flakes. Keep stirring, making sure the rice isn’t in clumps. Turn the heat to low, and in another pan heat the butter. Add the egg and fry for about 3 minutes or until set. Plate up – rice first, then egg, then sprinkle over the last spring onion.