Sausages with Broccoli and Pomegranate Quinoa

Time to talk food. I think I originally had this with chicken but we only had so much so I searched the freezer for a different option and found some good old sausages. Fried simply and then paired with the quinoa and sauerkraut. Ummmmummm! The toasted seeds take it to a whole new level so don’t do a me, eat the whole meal and realise after that, they’re still just chilling on the side in the pan…

Ingredients – serves four

Quinoa –

200g quinoa

boiling water

200g tendersteam broccoli, chopped

1 pomegranate, deseeded

1 lemon zested and juiced

1 tbsp olive oil

salt and pepper

avocado, diced

Sausages –

8 97% or higher meat sausages, cut into four

To serve –

0.5 tbsp toasted pumpkin seeds

0.5 tbsp toasted sunflower seeds

Sauerkraut

Method

Boil the quinoa and broccoli in double the volume of water for 20 minutes or until soft and all the water has been absorbed.

Stir theough the pomegranate, lemon, oil and a pinch of salt and pepper.

Turn off the heat.

Fry the cut sausages in a frying pan over a high heat until golden and cooked through.

Stir the avocado through the quinoa mix and then divide the quinoa between four bowls.

Top with the sausages, seeds and a dollop of sauerkraut.

Enjoy,

Jordan x

Vanilla, Blueberry and Lemon Protein Pancakes

More pancakes! Maybe my favourite breakfast at the minute. This ones nice and summery with lemon and blueberries. I think you’ll love it, especially in this weather!

Enjoy xx

Ingredients – serves one

Yoghurt –

35g full fat live yoghurt

0.25 lemon, zested

0.5 tsp honey

Pancakes –

1 scoop of vanilla whey protein

2 tbsp spelt flour

1 egg

0.5 tsp baking powder

100ml oat milk

60g frozen blueberries

Toppings –

1 tbsp toasted coconut flakes

1 tbsp almond butter

a handful of blueberries

Method

Mix the yoghurt ingredients together in a bowl until combined.

Mix the pancake ingredients together in a bowl until smooth and combined.

Drizzle a little olive oil in a frying pan over a low to medium heat.

Add 3 heaped tbsp of the batter into the pan, in three seperate circles.

Cook until golden underneath, flip and repeat.

Stack on a plate.

Should make around 6 pancakes.

Arrange the pancakes on a plate.

Dollop with the lemon yoghurt and almond butter.

Decorate with the blueberries and coconut flakes.

Enjoy,

Leitchy xx

Lunch Bowl – all the good stuff

Morning my lovely lot. So today I’m sharing a super simple nourishing bowl of goodness, which is a great fridge cleaner, a quick dish and one that will leave you satisfied and glowing. Enjoy x

Ingredients – serves two

2 fillets of salmon (about 120g each)

2 large handfuls of spinach

2 tsp butter

salt and pepper

1 tomato, diced

1 tsp balsamic

salt and pepper

half an avocado, sliced

100g halloumi, sliced

2 slices of sourdough, toasted

butter

Extras –

A poached egg each if you like.

Method

Preheat the grill and line with foil.

Pop the salmon fillets on the grill and grill until golden.

Meanwhile, sautee the spinach with the butter and a pinch of salt and pepper in a pan until whilted and then pour into a bowl.

Pop the pan back over a medium heat and fry the halloumi on each side until golden. Transfer to a bowl.

Butter the sourdough, cut in half and pop a slice in each bowl.

Chop up the cooked salmon and put this alongside with the avocado, spinach, halloumi and tomato.

Drizzle over the balsamic and season with salt and pepper.

Enjoy,

Leitchy xx

Rainbow Sausage and Egg Bowl

Morning! I hope you all had the best bank holiday weekend! I had a lovely few days off! I started Thursday afternoon! We went to Hull to pick up my brother from uni and go out for lunch. That evening we just chilled and caught up. Friday we went for lunch and to my Grandmas to see my cousins and get our Easter eggs. That evening I went out with one of my faves for a few cheeky cocktails and a good old dance. Saturday was a slow day as I didn’t feel great, not because alcohol but because my stomach was playing up. Sunday we all had breakfast together, shared out our eggs and then me, my brother and mum went out for a lovely posh lunch. Came home, chilled and then I went out for my second Sunday dinner with my boyfriends family. After that I just went home and sat there feeling very very full. Sunday he snow had hit again, luckily it cleared up later but it stopped me seeing two friends and my boyfriend meeting me, my brother and my dad for lunch. Luckily he came later on though. That evening we just all chilled because my brother was going back Tuesday morning. Tuesday was back to work, admin and making new products. Today is releasing new products, delivering to stockists and then admin. The rest of the week will be admin, making new products and organising what I’ll be making for my upcoming events.

So today I’m sharing a recipe that can be enjoyed for breakfast, lunch or dinner! Simple yet flavoursome, incredibly nourishing and comforting at the same time.

Enjoy xx

Ingredients – serves two

Mushrooms –

250g mushrooms, diced

2 sausages, cut into four

salt and pepper

1 tsp olive oil

Spinach –

200g spinach

water

100g asparagus, chopped

salt and pepper

Eggs –

1 tsp oil

2 eggs

Tomatoes –

100g cherry tomatoes

tin foil

To serve –

sauerkraut

Method

Fry the mushrooms and sausages with the olive oil and a pinch of salt and pepper in a frying pan over a medium heat untilt the sausages are golden and the mushrooms are soft.

Whilt the spinach in another large pan until in a little water with the asparagus, drain and pour back into the pan, season with salt and pepper.

Meanwhile grill the tomatoes under a high grill until golden.

Shove the spinach mix to one side of the pan, drizzle the oil on the other and crack in two eggs.

Cook until the whites are cooked and the yolks are stil runny.

Divide the mushroom mix, the spinach mix, the eggs, grilled tomatoes and a dollop of saurkraut between two bowls.

Enjoy xx

Crispy Salmon and Cheddar Fritters

Hello, hello, hello, today I’m sharing basically another pancake recipe with crispy salmon and dill. The most perfect combination. Enjoy x

Ingredients – serves two hungry souls

Fritters –

1 tsp olive oil

2 leeks, finely chopped

4 large eggs, whisked

40g unpasturised cheddar, diced

10g dill, chopped

a pinch of salt and pepper

Salmon –

x2 120g fillets of salmon

salt and pepper

To serve –

2 heaped spoonfuls of yoghurt

5g dill, chopped

Method

Preheat the grill to high and line with foil.

Place the salmon fillets on the lined grill, season and then grill until crispy.

Meanwhile, drizzle the oil in a frying pan.

Place over a medium heat.

Mix the fritter ingredients togther in a jug until combined.

Scoop four heaped serving spoons of the mix into the pan at a time, about the size of your palm, leave to cook and turn golden underneath, flip and cook until golden and then pop on a plate, repeat. It should make 10.

Pop 5 fritters on each plate, side with the salmon fillet, a dollop of yoghurt and then scatter over the dill.

Enjoy,

Leitchy xx