Want meat? Live Lean UK

img_6186Wow…meat delivered to your door, and not just any meat, high quality British meat, sourced from the highest welfare farms, where the animals enjoyed a free and natural life.

When I first heard about Live Lean I was already getting a regular meat delivery from a rival company. When I saw Live Leans website, I loved the modern look of the site, and the look of their fantastic money saving bundles. Although similar to its rival,  I was keen to see what the differences were.

Sourcing high quality meat is important to me, but so is value. Eating the amount of protein I eat to try and build and maintain muscle, as I’m sure many of you know can be so expensive. Live Lean is an ideal way to get high quality meats, all in one place, delivered to your door, with a quality you can trust.

Live Lean do some amazing bundles too, and they sell a huge range of meats from the humble chicken breast all the way to exotic crocodile. The bundles give you a chance to add in some foods you wouldn’t usually try, which is great for your diet, as a varied diet keeps your metabolism on its toes and stops diet food or ‘clean’ food being boring.

If you have never tried a meat delivery service before, or even if you have, I urge you to give Live Lean UK a go. Having meat delivered in bulk in this way saves so much time, energy and money on your weekly food shop. Now I know this way of life, I just wont be able to go back. I used to spend £4.50 in the supermarket on 4 tiny chicken breasts, each weighing between 120-150g, being full of water and having no flavour. On Live Lean  you can get 5kg (approx 24) Huge 200g approx juicy chicken breasts with no added water, for £24.95.

Top things I love about Live Lean:

  • You can go on their website and read about the farms where your food comes from.
  • They sell a huge variety of lean meats.
  • Value for money.
  • High quality British meat.
  • Fast home delivery.
  • Amazing offers in bulk buys and bundles.
  • It makes meal prepping so easy.

If you do want to give them a go, as an added bonus the lovely people at Live Lean UK have given me a £5 discount code….and guess what its reusable.

Use code: CWPS

Let me know what you think of them!

 

Virtually zero carb cloud bread

IMG_3924This virtually zero carb recipe for cloud bread is from Lisa Faulkner on the This Morning Show. It really was simple to make, if you have an electric whisk it is very quick and easy, if you don’t I’m not sure I would go to that much effort hand whisking it. The trick is all in the whisking of those egg whites, the more air you get into them the more air your ‘bread’ will have.

I added mixed herbs, salt and pepper to mine. They were still rather bland eaten alone so I would definitely make sure to add some seasoning.

Another issue is getting them off the tray afterwards. I used foil greased with 1kcal spray olive oil, but I think more greasing would be beneficial as would possibly using greaseproof baking parchment.

Apparently you can batch bake these and freeze them. To be honest due to the texture being so soft I cant imagine how they would de-frost, but worth giving it a try.

The taste on there own was ok, rather bland, but when making a sandwich from them really transformed a meal, and definitely gave me the impression I was eating real bread.

All in all I give cloud bread a huge thumbs up!

Ingredients

  • 3 Eggs, separated
  • 3 tbsp Cream cheese (I used a low fat version)
  • 1/4 tsp Cream of tartar
  • Mixed herbs
  • Salt and Pepper

Method

  1. Pre-heat the oven to 200 degrees and grease and line a baking tray.
  2. Put egg yolks, cream cheese and seasoning into a bowl and mix until there are no lumps .
  3. In another bowl whisk your egg whites and cream of tartar together with an electric egg whisk. Keep whisking until you have soft peaks.
  4. Beat one spoonful of the egg whites into the yolk/cream cheese mix, and then fold in the remaining egg whites slowly, ensuring not to lose too much air.
  5. Drop large tablespoons of the mix onto the greased baking tray, and bake for 15/20 minutes.

MACROS (makes 8): 31Kcal/ 2.1g Fat/ 0.5g Carbs/3.2g Protein 

 

 

 

Pumpkin and Sweet Potato soup

IMG_6337As it was Halloween yesterday, there seems to be pumpkins everywhere.  decided to take advantage and use one to make this tasty healthy soup to warm up my Sunday!

Soup is so easy to make, and you can switch out and change ingredients depending on what you have at home, and it wont really effect the calories much, perfect thing to make on a Sunday afternoon. I have listed the measurements I have used but if you have more or less pumpkin, just use whatever you have.

Ingredients

  • 200g Pumpkin flesh
  • 1 Onion
  • 1 tbsp Olive oil
  • 1 medium carrot
  • 200g Sweet potato
  • 1 or 2 garlic cloves
  • Stock cube (I use Kallo Organic chicken cube- low salt)
  • 1tbsp Honey
  • Cumin
  • Coriander
  • Salt
  • Pepper

Method

  1. Slice the top off your pumpkin, scoop out all of the seeds and cut up the flesh into small cubes, slicing off the skin.
  2. Peel and chop all the other veg.
  3. Put the olive oil into a pan, and add the onions and garlic, let it sweat for about 5 minutes.
  4. Add the rest of the vegetables and soften in the pan for 5 minutes while you prepare your stock cube.
  5. Add your stock and honey to the pan, add a dash of cumin, coriander, salt, and pepper at this stage, and pop a lid on your soup. Let it do its thing for 20/30 minutes depending on how big your chunks are.
  6. Blend the soup up, add more seasoning to your taste, and serve!

MACROS: 142kcal/ Fat 4.2g/Carbs 25.8g/ Protein 2.4g 

Why Quinoa is Queen (and what to do with her)

IMG_5358I’ll admit when I first tasted quinoa I couldn’t envisage a day when I would actually enjoy eating it…and now I kind of hate myself for saying it goes in the shopping basket every single week, without exception. How very middle class of me.

So what is this quinoa (keen-wah) everyone is talking about all of a sudden.

Quinoa is a fantastic wheat-free alternative to similar starchy grains such as bulgur wheat, couscous and rice. Low in saturated fat, but gives you a nice chunk of carbohydrates. It contains lots of good things; iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fibre. In addition to all this it is one of the most protein rich foods we can eat, and contains almost twice as much fibre as its counterparts.

What to do with this amazing superfood? 

One mistake I used to make when cooking, pre-healthy me, was using thick creamy sauces to flavour basically everything. Pasta sauces were out of jars, and even if they were homemade I would use a tin of pre-prepared tomatoes which were full of sugar and preservatives.

It really is so simple to flavour your quinoa with vegetables that will keep your diet exciting. Simply cook up your quinoa, and in a pan pop some prepared vegetables cooked in a little coconut oil, add your quinoa and hey presto!

My favourite quinoa recipe

  • 70g mushrooms
  • 50g red onion
  • 100g tomatoes
  • 50g sweet yellow pepper
  • 1 clove garlic
  • pinch chilli flakes
  • pinch salt
  • pinch paprika
  • pinch of pepper
  • 1tsp coconut oil
  1. Melt the coconut oil in the pan
  2. Chop up all ingredients as finely as is desired, I like to keep my peppers and tomatoes a bit chunky
  3. Add red onions and mushrooms to the pan and allow to soften for approx 2 minutes.
  4. Add in the chopped tomatoes and yellow pepper to the pan.
  5. Leave to soften for 5 minutes and then add finely chopped garlic and the seasoning.
  6. Add your cooked quinoa to the hot pan so that it can absorb all the moisture.
  7. Serve and enjoy.

Usually I add between 100-125g of quinoa to my vegetables, and serve with either a grilled chicken breast, steak with the fat removed, or white fish.

Go on give quinoa a go, I defy you not to love it!