Spicy chicken with black rice and sauted veg

Hey guys! This recipe is one of my own favourite quick mid week meals, I probably make it once a week. It's cheap for students and doesn't require much effort (which is good for me!) If you don't have the veg needed for this, substitute it for some frozen veg which I also love and it makes it even quicker! I really love the black rice in this, but you could use any type of rice you liked although it does make it less exciting (and a bit less tasty...) This recipe is also really good for you, is low in calories and is tasty. The chicken has a bit of a kick without being too overly spicy (unless you want more spice in which case go wild!) Just as a tip, you could use the rest of the courgette and the pepper with pasta and a tomato sauce for tea the next day.  Harrisa paste is my absolute favourite thing to add spice, I cover my chicken salmon lamb you name it in it, it's really worth having in as it gives food an amazing taste.

For one person you will need:
One skinless boneless chicken breast (I keep a bag in the freezer so I always have some, make sure it is defrosted by leaving it in the fridge for about 18 hours before)
100g black rice (I am using Thai black rice, follow instructions for your rice)
a small clove of garlic
half a courgette
half a large bell pepper (whole of a small one)
some small button mushrooms
3 tsp harissa paste
a teaspoon of paprika
a teaspoon of parsley
some pepper
some oil/ fry light.
a tablespoon of soy sauce

First heat the oven up to 200 degrees celsius. Mix the harissa, paprika, pepper and pasrly into the chicken and let it marinate for a little bit. Heat water in a pan and put the rice on, adding the soy sauce and garlic.

Put the chicken into the oven for 20 minutes.
In the mean time, chop up your vegetables.

Saute them for a few minutes using the oil. I am using coconut oil fry light but if you're not fussy any one you have is fine.
When the mushrooms have browned and the courgette is wilted a little, take it off the heat.

The veg may be done a little bit before the chicken and rice. Check rice instructions for how long it takes, my rice took about half an hour so it was on about ten minutes before I put my chicken in. Remember to always cut into your chicken to make sure it is white before serving, if it is not done put it back in the oven until it is.

Lots of love,
Eleanor x

meals for uni- Ainsley Harriott's Lamb pittas

Hey guys! Todays' recipe is one by Ainsley Harriott that is in his low fat meals cook book which is one of my favourite cook books and I would recommend getting! I am showing you this recipe because it is really easy and you could easily make it for university if everyone chipped in.

(for 4) For this recipe you will need:
1 tablespoon of harissa or a chili sauce
1 lemon juiced
handful chopped fresh mint
350g of lean lamb fillets
4 pita breads (I used six giving us an extra half each)
bag of rocket
reduced fat hummus

Mix the Harrisa, juice and mint in a bowl and put the lamb into it. Use your hands to make sure the lamb is covered in the mixture. Leave to marinate for about ten minuets

Now heat oil in a frying pan if need be, and when hot add the lamb and cook for about 10 minuets until browned on the outside and pink on the inside or a little longer if prefered.

You could use this pan to heat up the pittas, or just pop them in the toaster. Cut the lamb up into smallish chunks if not already.

Fill each pitta with rocket, and then the lamb. Serve with a blob of hummus! (or just pile a much hummus as humanly possible like I do.)

These are delicious, one of my favourite meals ever!
Hope you enjoy,
Lot of love
Eleanor x

Sweet potato and aubergine curry

Hey guys! This recipe I have been loving to make at uni because it's so healthy and you can make a lot of it and freeze it! It is also vegan and full of goodness! Coconut milk is so creamy and delicious and sweet potatoes are so good for you sp this recipe is a winner!

For two

1 can of coconut milk
three or four small sweet potatoes
1 aubergine
a can of plum tomatoes or chopped tomatoes
a can of chickpeas (I usually serve about 100g per person but however much you like)
brown rice

Preheat oven to 200 degrees. Peel potatoes and cut potatoes and aubergine up into small pieces.

Put coconut milk and tomatoes in a pan and heat on a hob until boiling then add the veggies.

Put the pan in the oven for 30 mins. Then add chickpeas and cook for another 30 mins.

When the pan is in for the second 30 minuets, I cook my rice as I use brown rice which takes 25 minuets therefore will be done at a similar time!

And you are finished!
I hope you enjoyed this post!
Lots of love,
Eleanor x

Healthy green soup

Hey guys! This is not the most beautiful meal in the world in fact it looks a little bit gross. It is a recipe I was influenced by and have swapped somethings round to make a delicious and incredibly healthy green soup, packed full of veggies and goodness! So don't be fooled by its boggy appearance, this will make you feel a 100 times better after a weekend of fast food eating and vodka shots and detox your body, plus it is so easy and quick to make.

For 4 you will need:

200g of kale
6 florets of broccoli
2 courgettes
1L of vegetable stock
thumb seized piece of ginger chopped
two cloves of garlic chopped
a tablespoon of rapeseed oil

First heat oil in a large pan and add garlic and ginger and stir fry at high heat.
Chop up corugettes and add them to the pan along with the stock and allow to simmer for three minuets.

Chop up kale and add this to the pan along with the broccoli florets

Simmer for a few more minuets before pouring into a blender or use a hand blender to blend everything up and then serve!

Lots of love
Eleanor x

No cook healthy Prawn, grapefruit and noodle salad

Hey guys! Today's recipe is one I took from BBC good food and changed it around. The original recipe is here. This involves no cooking at all so it's really useful and tasty! I love prawns and have only recently come to like them so I am constantly looking for new recipes that incorporate's them in. Prawns are low fat and a healthy source of protein. They go lovely in this light dinner.

For 4 people you will need:
2x 150 pouches of rice noodles (I used amoy noodles)
2 containers of cooked prawns
a handful of cherry tomatoes
2 red grapefruit
1 tablespoon honey
2 carrots cut into matchsticks
half a cucumber cut into matchsticks
3 spring onions, chopped into small pieces
1 lime juiced


Put the noodles in boiling water from the kettle and leave for a while, as you prep the other ingredients.

Cut the carrots, cucumber and the spring onion.

Peel the grapefruit and segment it and juice the lime.

When the noodles have been in the water for at least ten minuets, drain them and put the tomatoes in.

Now add all other ingredients into the bowl and serve on plates!
Easy, quick healthy and delicious! Just as I like!

Lots of love,
Eleanor x

student meals- No nonsense chili

Hey guys! Todays post is for a no nonsense chilli, so named because this chili is cheap and fairly plain but still delicious and easy to make for students who don't know how to cook. This chili contains no actual chilli just because of costs but you could easily put a chili in or hot spices. The recipe is enough for 4 people but i gave half of it to me and my boyfriend and put the other half in the freezer for later. If you are making it for four people, you will need more rice. I got nearly all my ingredients from Aldi.

For 2 people (plus two extra servings for freezing) You will need:

500g of beef mince
a can of chopped tomatoes
a can of kidney beans
Beef stock cube (I actually used bouillon just because I had it, it worked fine too)
3/4 of a mug of rice
one large onion (or two small ones)
a little bit of oil

Start by dicing the onion up into small pieces. Then put the oil into a pan and heat it up until hot and add the onion. Fry the onion for a few minuets.

Now add the mince in (keep it at a high temp) and stir for about five mins until completely brown.

Now add the stock cube to 300 ml of hot water and pour that in along with the chopped tomatoes.

Now put on a lower heat and simmer for 20 minuets. At this point I put my rice on since I was using brown rice it took about 25 minuets. Follow the instructions for your rice as it may not need to be on for as long!
After 20 minuets, add the kidney beans and take off heat. Let it cool down and stand for about 10 minuets and then it is finished!

Hope you enjoyed!
Lots of love
Eleanor x

student meals- Chicken and mushroom couscous

Hey guys! Today's recipe is a meal I have come up with that is cheap and delicious and healthy! I have used half a packet of lemon and coriander couscous from asda that I just needed to put in hot water for five minuet's, but you can use any type of couscous you like so follow the instructions on the packet for your own couscous!

For one, for this recipe you will need.

some oil or oil spray
two mini chicken fillets
couscous
5 or 6 white mushrooms
a small onion or half a large one
teaspoon of harissa


First of all cut up the onion and mushrooms.

Then heat oil in a pan at a high heat and add the onions. When they begin to get soft, add the mushrooms.

In a frying pan, heat oil at a high heat. Cut the chicken up into bite size pieces and rub harissa into them. Then fry the chicken until it goes white. Make sure when you cut into it it is white!

Then I put boiling water into my cousus, but follow your instructions accordingly.

When everything is done, (I often find my mushrooms and onions are done first, make sure you don't burn them.) Then put everything into one large bowl or plate and mix it all together and enjoy!

Lots of love,
Eleanor x

Student meals- sausage pasta

Hey guys, today's post is of a meal that is quick and easy to make for everyone at uni, it's also really yummy for those of you who aren't! I cooked this for my boyfriend when he came round on friday, its one of my favourite meals to make for people too because it's just a bit nicer and more filling than pasta with pesto.

(For two) for this recipe you will need:

6 sausages (I used lamb, you could use veggie ones to make it vegetarian)
as much pasta as you need (I usually measure it using my bowls, so i made two bowlfuls)
a jar of pasta sauce (I used sainsbury's own tomato and herb sauce)
some oil

First put the pasta on to cook as this will take the longest. Once the pasta has been cooking for about five minutes, put some oil in a frying pan and fry the sausages.

When the sausages are browned both sides, cut them up into little pieces. (excuse my feet...)

 When the pasta is done drain it and put it back in the pan and mix the sauce through. Then mix the sausages in and serve!

Hope this post has given those at uni a new idea thats quick cheap and delicious!
Lots of love
Eleanor x

Meals for uni- Vegan spaghetti bolognase

Hey guys! Today I am bringing you an adapted version of a Deliciously Ella meal of a vegan bolognase. I have named this "meals for uni" because it's one that will be really useful to all of you going off to university. I will hopefully be making more recipe's titled this, ones that I know will be useful to everyone! This will be easy to make at uni and you can make it in big batches and freeze it so it will last a really long time. The spaghetti I used was doves brown rice spaghetti which I got in the free from section at Sainsburys. Its gluten, dairy and egg free and so is a great substitute.

For this recipe you will need (for 5, although there were lots of left overs)

500g green lentils
500g of spaghetti
4 carrots
175g of sun-dried tomatoes
1 tube of tomato paste
2 cans of tinned tomatoes
3 cloves of crushed garlic
A slice of grated ginger (optional)
A chopped chilli (optional)

Grate your carrots and chop up sun dried tomatoes.

Put these in a pan with 450ml of water, garlic, ginger, chilli, both cans of tomato and the tomato paste and simmer for 45 minuets.

When nearly done, cook the spaghetti and serve!
The best thing about this is it needs minimal chopping and it doesn't involve a food processor, you can use what little tools you have at uni!
I also reheated the left over bolognase and had it with quinoa and it was just as lovely!

Lots of love
Eleanor x

Quick and easy healthy Prawn and green bean stir-fry

Hey guys! Today's recipe is one which was originally from BBC good food. You can see the original recipe here. I have adapted it very slightly so here is my version! It's quick, easy, delicious and very healthy!

For 5 people you will need:

2 tablespoon of vegetable oil (I used olive oil)
2 lemon grass stalks outer layers removed and the rest chopped (I used used lemon grass sauce and put in a talespoon of it at the end instead!) 
a thumb sized piece of ginger grated
250g of pineapple chunks (can is fine)
a bag of green beans
250g cherry tomatoes
500g of uncooked prawns (If cooked it doesn't matter, just put them in last minuet to cook in the veg and sauce for a little while)
some basil leaves

for the sauce:
half a lime juice
5 tablespoons of chicken stock
Optional: a tablespoon of fish sauce and a tablespoon of soft brown sugar

Mix the sauce ingredients and set aside

Heat oil in a large frying pan or wok, and saute the lemon grass (if using) and ginger. Then put pineapple, green beans and tomatoes in and stir fry for five minuets or so, or check when the beans are cooked.

Now add the prawns and sauce. If prawns are uncooked, stir fry for another five minuets before adding basil leaves. If cooked simply stir-fry for two minuets until the flavours have mixed before adding basil leaves and add the lemon grass sauce if using.

That's it! Super good for a weekday busy night when the last thing you want to do is cook!
Hope you enjoyed,
Lots of love
Eleanor x

Moroccan style lamb kebabs with a roasted onion, rocket and pecorino salad

Hey guys! Today's recipe originally comes from an Ainsly Harriott recipe book called "Low fat meals in minutes." This is honestly one of my favourite recipe books because the food is healthy, low fat and often low calorie and I love to create these dishes for my family. I have combined two of his dishes, his "Moroccan style lamb kababs" and paired it with his "roasted onion, rocket and pecorino salad" and I found they worked well together. There is quite a lot of onion however so I wouldn't recommend if you are a fan of it! I have adapted the recipe as usual and discovered what I found works best. This recipe is for four.

For the kebabs you will need:
500g boned shoulder or leg of lamb (note, this means boneless not still with the bone attached. Don't mean to be patronising but my dad got very confused!)
2 tablespoons of olive oil
2 tablespoons of lemon juice (I missed this out and it still tasted great)
1 teaspoon of ground cumin
1 teaspoon ground coriander
1/2 teaspoon of ground turmeric
1/2 teaspoon of paprika.
1 crushed garlic clove
1 tablespoon of harrisa
1 small red onion, unpeeled
1 lemon
Salt and pepper
fresh coriander (optional to serve)
Metal kebab sticks (I used wooden ones and as long as you soak them for a long time they are fine!) 

For the salad you will need:
12 button onions, halved (I used shallots and they worked perfectly) 
1 tablespoon of olive oil
2 tablespoons of balsamic viniger
25g of parmesan or pecorino
small bag of rocket

First of all (if you are using wooden sticks) soak them in cold water. Cut the lamb up into small kebab pieces and then place all the herbs, lemon juice, garlic and olive oil into a mixing bowl and mix the lamb into it. Aninsly says to leave this for two hours at least or overnight, I just left it for as long as possible, as I prepared the other ingredients and this was fine. However if you do have time and want more flavour, do let it marinate!

Now half the onions for the salad and heat the oven at 190 degrees Celsius. Drizzle over the olive oil and one tablespoons of the vinegar and put in the oven for 25-30 minuets in a baking tray.

Now cut up the lemon for the kebabs. You want to cut it into 8. Then peel the onion leaving the root end and cut into 8 wedges also so that the stay together at each end so it looks like this.

Then what you want to do is preheat the grill at a high temperature and assemble the kebabs. Try and put the onion on as best as possible, I found that actually it often just fell off and didn't stay on the kebab. Some of it I just put into the grill separately and put it on the plates later.

Now Grill the kebabs for about fifteen minuets. You can check they are done by using a food thermometer and seeing if it gets up to at least 70 degrees Celsius. 

While they are cooking, arrange the rocket on each plate and grate the parmasan or pecorino on top. By my timing, the onions were now done so I took those out and put them with the salad on each plate too. 

Then put the kebabs on the plate and voilà you are done! 

I hope you enjoyed this post! Tell me if you give the recipe a go!

Lots of love

Eleanor x

Vegetarian stuffed peppers recipe

Hey guys! This recipe is one I made for dinner for myself and my sister and my dad! I adapted it from an original recipe from BBC good food which you can find here. I made quite a lot of differences to suit our tastes! This is at least three of your five a day and compleatly veggie! Hope you enjoy.

For my version of this recipe (for three people) you will need:

2 Aubergines cut up and diced
1 red onion sliced
2 cans of tinned tomato
1 tbs of ground cumin
a bunch of chopped coriander
1 can of kidney beans (not drained)
35g of feta cheese chopped
1 egg
a small bag of rocket
1 chopped clove of garlic
3 peppers, seeded and cut into halves

In the original, they used a chilli too, and fromage frais. I cut these out as I cannot eat fromage frais and my sister doesn't like chilli's! I messed around a little with the quantities and these are what I found worked best!

Put the oven on at 190 degrees Celsius normal oven or 170 fan and do your prep. Then put the chopped aubergine, onion, tomatoes, the cumin, garlic and the kidney beans (and the juice.) Then stir in the coriander. Cover this and let it cook for 20 minuets.

Put the peppers in a baking dish and bake them for 20 minuets in the oven.
Then beat the egg with the feta in a seperate bowl

When the peppers are done, take them out and spoon the aubergine mixture in. Then put the cheese mixture on top and put them back in the  oven for ten minuets. In the meantime, put the rocket onto plates.

When they are done put them onto plates and you are done!

I found that there is loads of the aubergine mixture left and spooned some extra onto the sides. The extra can be eaten the next day (like I am going to do!) with a jacket potato or a sweet potato!

Lots of Love
Eleanor x