Morning guys!! What a week!! I’ve not had a weekend for two weeks but I’m not complaining as I’ve had the best time!! However, I am looking forward to a weekend off!!
So on Sunday I was at Vegan Festival Sheffield with my LeitchyCreates as you probably know!! I was pretty anxious with how it was going to go down as I’m just used to my little stalls at Nuffield! But it couldn’t of gone better!!! I got so much positive feedback and heard about so many others who too suffer with digestion and certain requirements. I was happy to be able to offer them so much and even happier when they came back for more!!! It seems if you had the pecan pie, the peanut butter millionaires or battenberg, you’d be back!! So so so overwhelmed and grateful! I left the day very tired but very very happy and I can’t wait for the next one!! Sunday evening was cooking and packing ready for our long journey down to Southend on Sea!! We set off mid morning and it took about 4 or so hours to get there with train changes and tubes etc. When we got there, we dropped off our bags and headed out for a promenade stroll to breathe in the sea air, stretch our legs, take some photos and get our bearings!! Then back to the hotel for a refresh before we went out for a meal. We decided to stay in the hotel as the menu looked so so delicious!! I went for the pigeon with mushrooms, blueberry gel and artichokes to start and my Mum went for the crab and shrimp salad! Then we both went for the juniper crusted duck with blackberry mash, roast parsnips, pickled kohlrabi and tarragon cream. UMMMMUMMMM to say the least!!!
Tuesday morning we woke up, got ready and had the biggest breakfast ever as we new we wouldn’t be eating until 3pm. I had a full english, fruit and nuts and then more bread topped with yoghurt, nuts, seeds and honey. We were ready!! We set off and battled against the wind for a good 45 minutes to meet the rest of the audience and the crew for Jamie and Jimmies Friday Night Feast! We are going to be in the audience and will be able to be seen on TV in January! But I’m afraid I cant say more than that due to legal requirements and papers etc. So you’ll just have to wait and see! Don’t worry you won’t miss it, I’ll be reminding you nearer the time haha! So yeah one of the best days of my life!!! That evening we headed back, watched the bake off and went to bed!
Wednesday we again, had a rather large breakfast and then went on another extremely windy walk! Like probably the windiest weather I’ve ever been in!! Haha anyway, we went on a challenging workout workout and then headed back to the hotel for some goo old pesto pasta before we headed back on a good 8 hour journey with all the waiting around, home. I got my Mum’s birthday present though, some earnings and some delicious sushi for the journey back, oh and a nice coconut latte.. not all bad eh? Filled my time quite nicely.
Thursday was back to work and back to shipping chocolates and getting everything ready for my stall at Nuffield Health today! I’ll be there from 9am until 1pm so come say hey and buy some treats for the weekend if you are around!!
Today I’m sharing a super simple and ever so comforting pasta dish that the whole family and friends and everyone you know will love!
Ingredients – serves three
3 tbsp butter
5 red onion, halved and sliced
4 garlic cloves, diced
30g basil, chopped
salt and pepper
350g chicken thighs, diced
1 lemon, juiced
120g grated parmesan
To serve –
225g brown rice pasta/red lentil
1 tbsp toasted flaked almonds
1 tbsp toasted sunflower seeds
3 large handfuls of spinach leaves
Melt the butter in a large frying pan, add the onions and fry for 15 minutes over a low heat to soften.
Add the garlic, basil, a pinch of salt and pepper, chicken and lemon to the pan and cook for a further 15 minutes.
At this point put the pasta in a pan of boiling water.
In the last 5 minutes, stir the parmesan into the sauce.
Drain the pasta and pour into the sauce pan. Mix well to combine and coat in the cheesy sauce.
Put the spinach in three bowls, top with the pasta and sauce mix and then sprinkle over the toasted nuts and seeds.