Recipe: Apple and Cinnamon Muffins

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Apple and Cinnamon Muffins

Apple and Cinnamon Muffins

Ingredients

  • 200g self-raising flour
  • 1 Tsp. baking powder
  • 1 tsp cinnamon
  • 50g wholemeal flour (I used rye flour this time)
  • 100g golden caster sugar
  • 2 eggs, beaten
  • 125ml soya milk (you could use any dairy free milk or semi-skimmed dairy)
  • 4 Tbsp. sunflower oil
  • 2 apples, grated (I used 5 of my tiny wee apples from my tree)
  • 100g dried cranberries (you could use sultanas if preferred)

Instructions

  1. Heat oven to 180C/160C fan/gas 4
  2. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar
  3. In another bowl, mix the eggs, and sunflower oil
  4. Pour the wet ingredients into the dry and mix well
  5. Then stir in the grated apples and dried fruit
  6. Divide the mix between 12 muffin cases and bake for 25 mins
  7. Cool on a wire rack
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http://www.thisisnotadiet.uk/2016/10/21/recipe-apple-and-cinnamon-muffins/

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Recipe: Gluten-Free St Celements Cake

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Gluten-Free St Clements Cake

Gluten-Free St Clements Cake

Ingredients

  • 250g pack of butter, softened
  • 250g golden caster sugar (yes, quite a lot of sugar but at least slightly less refined...)
  • 4 eggs
  • 250g gluten-free flour (I use Doves Farm)
  • 2 Tsp. gluten-free baking powder
  • 250g mashed potato
  • 2 lemons, zested and juiced
  • 1 orange, zested and juiced
  • Icing:
  • 175g icing sugar and juice of a lemon to a runny consistency

Instructions

  1. Preheat the oven to 180oC/160oC fan/Gas 4
  2. Grease and line a deep 20inch round tin OR a slightly smaller tin and use leftover mixture in silicon muffin moulds 🙂
  3. Beat the sugar and butter together (I do this in my food mixer) until it is pale and fluffy
  4. Beat in each egg with a Tbsp of the flour
  5. Then fold in the flour, baking powder and zests if using a mixer, if the zests are long they can get wrapped round the beater)
  6. Add the mashed potato and juices
  7. Pour mixture into the tin and/or muffin tins
  8. Bake for 45 minutes (20 for muffin sizes) until golden and a skewer comes out clean when inserted
  9. Cool in the tin for 10-15 minutes before turning out onto a wire rack to cool
  10. Stir the juice into sifted icing sugar and ensure the consistency is runny enough to pour over the sides but retain some on the top of the cake.
  11. Wait until the icing has set and slices.
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http://www.thisisnotadiet.uk/2016/10/16/recipe-gluten-free-st-celements-cake/

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How Not To Diet

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As many of you already know last September I undertook an eating challenge: gluten, dairy, meat, sugar, caffeine and alcohol were all unceremoniously dumped in favour of plant based, whole grain foods. Unsuprisingly, this regime, which lasted a month, caused a substantial change in my physiology. My weight and measurements all reduced.

Sounds a bit like a crash diet right? Cut loads of stuff out and ‘detox’? In a way it sort of was, except that everything was replaced with a  healthier alternative. There was no reduction in portion size, no concern for calories, fat or any traditional ‘diet’ measures. It wasn’t a diet. It was a complete change but done in a sensible way. Ok the suddenness was quite extreme – I’ll grant you that but, after that month, it was such a great way to feel and to eat I kept it up. I still don’t eat any animal products, processed sugars and avoid refined carbohydrates. Ohh and I NEVER put anything low-fat in my mouth unless it is naturally low in fat…

happy-jump-1400599-639x917Thing is, just over a year later – I haven’t regained anything. In fact, due to an increased exercise regime, I’ve actually lost cm’s in my upper arms and thighs as they have toned up. My exercise regime isn’t anything regimented, I walk a fair bit, do a planking challenge as often as I can and attend an adult gymnastics class (which is awesome). That’s it – not much really but still making a substantial difference.

So there it is. I don’t weigh my food, I don’t count calories and I don’t fast myself. I eat when I am hungry, allow myself a treat a day, still have the odd bottle of wine and love some crisps at the weekend. There’s nothing extraordinary about how I live really. It’s quite simple. I avoid animal fat, processed sugar and refined carbohydrates and keep relatively active. ohh and I feel great. Did I mention that? I focus upon foods which will help me feel healthier and keep me well. I don’t eat much beige food, I go for colourful, fresh and natural where possible. It’s really not that complicated but the diet industry doesn’t want you to know that! They bamboozle us with complex nutrition and offer ‘scientific’ looking plans which actually fly in the face of science. It’s widely considered that low-fat foods are damaging yet these form the basis of ‘free’ foods. It’s known that sugar is more damaging than fats but the slimming plans are laden with sugar. Why is that? Seems strange to me except, every single person I know who has followed a ‘slimming plan’ has regained ALL the weight plus a lot more. I know three people who follow my food plan. Guess what? Yeah – they all have maintained their slim figures for over a year and all feel the health benefits. Mmmmmh – who’s got the right idea here?

But don’t just take my word for it – there’s some pretty heavy duty science in this report and guess what… yeah – a tiny percentage of LIFELONG slimming club members can keep the weight off!

Psychologist Prof Traci Mann of the University of Minnesota has conducted extensive research into eating behaviour and says it is time to deal with the obsession with weight loss.

“If we could get people to focus on health instead of weight as what they’re striving for, we’d be a lot better off in every way.”

I might be middle-aged but I ain’t spreading anytime soon 😉

 

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Recipe: Enchilada Pie

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Enchilada Pie

Enchilada Pie

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 small or 1 large onion, peeled and chopped
  • 1 packet of soya mince (I buy Asda's own as it contains no animal products) use from frozen
  • 3 Tbsp. of Mexican tinga paste (Tesco's ingredients range)
  • 2 Tbsp. ground cumin
  • 2 Tbsp. ground coriander
  • 2 Tbsp. dried marjoram
  • 1 tin of chopped tomatoes
  • 1 packet of corn tortillas
  • 500g passatta
  • Grated cheese to sprinkle over (optional)

Instructions

  1. Pre-heat the oven to 200oC/180oC fan/Gas 5
  2. Heat the oil in a frying pan, add the onions and cook for 5 minutes to soften
  3. Add the soya mince and cook until thawed
  4. Add the tinga paste and 1 Tbsp. of each of the spices and herbs
  5. Stir until well coated and add the chopped tomatoes
  6. Simmer for 15 minutes
  7. Layer a large shallow cooking dish with 2 tortillas
  8. Cover with a layer of the soya mince mix
  9. Repeat until the dish is full and all the mince mixture used
  10. Mix the peseta with the remaining Tbsps of herbs and spices and pour over the dish
  11. Top with grated cheese if using and bake for 25-30 minutes until golden and bubbling
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http://www.thisisnotadiet.uk/2016/10/12/recipe-enchilada-pie/

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Recipe: Potato, Leek and Apple Soup

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Potato, Leek and Apple Soup

Potato, Leek and Apple Soup

Ingredients

  • 3 Tbsp. olive oil
  • 5 leeks, trimmed, washed and sliced
  • 1 onion, peeled and sliced
  • 1 litre vegetable bouillon
  • 300g potatoes, peeled and finely sliced
  • 2 apples, peeled and sliced
  • Cream to serve (I used Oatly single cream alternative)

Instructions

  1. Heat the oil in a large pan
  2. Fry the leeks and onions for 8-10 minutes until softened
  3. Add the stock and potato slices
  4. Bring to the boil, cover and simmer for 15 minutes then add the apple slices
  5. Cook for a further 5 minutes until the potatoes and apples are softened
  6. Puree with a stick blender but leave some texture
  7. Season and serve swirled with the cream

Notes

Served with slow-baked sweet paprika pitta crisps.

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http://www.thisisnotadiet.uk/2016/10/11/recipe-potato-and-leek-soup/

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