Morning! This week has gone super quick and every day I felt like it was a day behind if that makes sense! Tuesday felt like Monday etc.
So this week I’ve started my coursework for my PT course in July. We’ve been given our anatomy and physiology course work to complete as well as a 100 page muscle manual to learn! The work is challenging but manageable and interesting. Where as the muscle manual just sounds and looks like made up words…. I’m going to have to spend a lot of time working my way through and getting my head round the muscles. But it will be worth it in the end! Nothing comes easy eh?
I’ve also been working at my mini cookbooks I thought I would’ve of completed by now but with my coursework and the long weekend, they’ve taken longer than expected! But now they’re complete and have been sent off to the printers. They will be available to buy soon!
Speaking of purchases! My chocolate boxes (fingers crossed) should be available to buy online within the next two weeks. So they’re a selection of six raw chocolates, the only one that isn’t fully raw is the peanut butter praline as I’ve used peanut butter in the filling which has been roasted. The other chocolates in the box are my raw lemon crispy white chocolate, a pecan pie caramel truffle, a raw cherry brownie truffle, a sweet and sharp orange caramel and a comforting pistachio marzipan coated in dark chocolate! so so good, if I say so myself! As soon as the shop is live, you’ll be able to purchase! I’ll keep you in the loop.
So today I am sharing a super quick and easy comforting omelette. Indian cuisine and omelettes are two of my favourite things, so I thought I should combine the two to make the most comforting and satisfying and super easy dish! It even tastes amazing cold the next day for lunch! A great pack up lunch!
Ingredients – serves two
150g sweet potato, cut into bite sized chunks
115g butternut squash chunks
1 tbsp coconut oil
0.5 tsp black mustard seeds
4 dried curry leaves
0.5 tsp tumeric
0.25 tsp ground cumin
0.25 tsp ground coriander
0.12 tsp ground cardamom
0.12 tsp mild chilli powder
salt and pepper
1 red onion, diced
1 garlic clove, diced
120g cooked chickpeas
25g chopped coriander
1 lime, juiced
5 whisked eggs
sauerkraut to serve
Pop the potato and squash in a pan of boiling water and boil until soft.
Meanwhile, melt the oil in a frying pan.
Add all the spices. Once the mustard seeds start to pop, add the onion and fry over a medium heat until soft.
Add the garlic, chickpeas, coriander and lime to the pan, stir to combine, cook for 5 minutes.
Drain the boiled potato and squash and stir these through the pan mix.
Remove from the heat.
Whisk the eggs in a large jug until combined.
Pour in the pan contents and stir to combine.
Pop the pan back over a medium heat and pour in the omelette mix, shake to level.
Cook for 3 minutes. Preheat the grill to high.
Once golden underneath, transfer to the grill and grill until golden.
Remove and cut into four wedges, pop two on each plate and side with a big spoonful of sauerkraut.