Super chicken recipe for the slow-cooker

Hi folks,

I am planning on attacking this recipe tomorrow so sharing on.

Bake a Whole Chicken in a Slow Cooker

We don’t eat chicken often in our house given the difficulty sourcing genuinely organic and free-range chicken. We also buy duck eggs by preference.

But tomorrow we have a chicken! I will probably pull the chicken apart and serve with a large salad.

Love,

Andrea

PS Here is more about regulations and definitions for organic and free-range in Ireland.

And here: ORGANIC OR FREE RANGE – IS THERE A DIFFERENCE?

Basic vegetable soup

I threw a quick healthy soup together today for our dinner. Soup isn’t only a lunch option; adding sufficient protein on the side such as some sliced meat or a poached egg and even some beans or bean pasta, rice or quinoa into your soup will make for a filling and complete dinner meal.

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“It’s quite green” he said!

Soup is VERY simple to make and most vegetables will work. This is what I used today:

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Anti-inflammatory recovery smoothie

Hi Folks,

This is a quick recipe to add to your routine to assist with muscle soreness, improve recovery and also aid your digestive system, liver and overall health.

This is the bare basic bones of it; so don’t be afraid to switch your protein source around (e.g. hemp or brown rice or casein before bed), or add other goodies such as a dash of dark green leaves (e.g. spinach, rocket), cacao powder, or berries. Not everyone has the time to do fancy, so I kept it simple here and I do encourage you to play around with this recipe.

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What you need:

  • 1 small piece of fresh turmeric or approximately 1 heaped teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Dash of honey
  • 1 serving whey protein
  • Whole-fat organic or raw milk
  • If you can stomach it a dash of black pepper will assist the absorption of the turmeric, there is sufficient fat in the milk to further enhance absorption.

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How:

  1. Place all your ingredients and milk to your desired volume into a nutribullet and blitz.imag2862
  2. If you need additional anti-inflammatory support then consider adding some ginger; if pain is an issue a dash of cayenne pepper will also help as strong as you can handle!.
  3. Enjoy after training or before bed.

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PS My injury is healing wonderfully, see here for my updated blog post on healing an injury

 

Slow Cooked Livers

liver

Organ meats are good for us; I have written about why here. The nutrition from offal foods like liver is simply outstanding and something that we should get into the habit of including in our meals a couple of times a month.

For many, liver isn’t the most delicious meat so it is important to use recipes that are simple and also tasty. Chris Masterjohn gives some excellent tips here on liver storage and preparation and if you scroll down readers share helpful cooking tips.

Garron cooks a delicious onion and liver dish coated in flax seed meal that I havent yet managed to beat. It is started on the pan and finished in the oven and if I get my hands on the recipe I will share it.

I prepared a slow cooker liver dish yesterday.

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Salad Basics – How to build a salad that tastes good

It’s time to revamp your boring salad!

Salads can be the most boring dish ever that no one wants to eat; or a delicious blend of your favourite flavours. It’s all down to deciding to make it a little bit more interesting. We are in Winter here so if I have forgotten some wonderful vegetables from other seasons across the globe, my apologies.

When it comes to making a tasty salad the point is, GET CREATIVE!

Often you can make a very tasty salad out of what is left-over in the fridge; but with a little forethought and buying new salad vegetables on your weekly shop, you can start to create fast tasty vegetable dishes that are filled with colour and nutrition.

Caution: it doesn’t take much to turn a healthy salad into a calorie bomb – watch how many add-on’s you add, be sensible about portions, and mindful about dressings and dips!

The basics:

  • Any green / purple salad leaves, the darker the better: for example; rocket, spinach, lettuce, chard, dandelion greens, Chinese lettuce, watercress, and any of the multitude of coloured leaves available.
  • The cruciferous power players: red cabbage, purple cabbage, green cabbage, kale, brussels sprouts, cauliflower, broccoli, etc.
  • Chopped vegetable selection: tomatoes, cucumber, radishes, corn, onions, scallions, baby beans, snap peas, baby corn, etc.
  • Power herbs: basil, coriander, parsley, chives, etc.

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The twists:

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Slow cooked oxtail

Boom!

Another great dinner; rich without the rich ingredients. This slow-cooked oxtail dish can be prepared in a slow cooker, crock-pot or casserole dish. You may need to tweak the cooking times.

There is a fair amount of fat on oxtail so serve it fairly lean; watch your portion size of meat and pile up on the vegetables. Athletes with a need can add a suitable carbohydrate.

We served this two ways; I had salad and G had cooked brown rice. You could also consider cauliflower rice, steamed broccoli, couscous or fluffy mashed potatoes.

There is no easy way to make a good photo of oxtail; but wow the flavour off this dish. I have kept the recipe simple and I literally threw this together before bed so that dinner was taken care the following (busy day).

Enjoy!

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Serves 2 people for several meals, or 4-6 people for one.

Ingredients:

  • 1 leek – sliced (I also had 1/4 onion so added this to use it up. You could use onions, leeks or both)
  • 2 cloves of garlic – minced
  • Oxtail  – 1 packet should suffice in this recipe
  • 1-2 carrots – grated
  • A nice fistful of mushrooms or more if you are a lover – sliced as you prefer
  • Dried oregano
  • Stock – home-made or stock pot
  • 2 cans of chopped of whole tomatoes
  • A dash of water, use your judgement (I added about a mug of water to the stock pot; if using home-made stock you probably only need 1 mug in total)
  • Optional – I tossed in some frozen peas towards the end of cooking.

Instructions:

  1. Saute the onions/ leeks and garlic in oil such as extra virgin olive or coconut oil.
  2. Add the oxtail and lightly brown
  3. Add the remaining ingredients: carrot, mushrooms, dried oregano, stock pot, canned tomatoes and water to just about submerge the whole lot. Give it an easy stir.
  4. Set your slow cooker to high and leave go for 3-6 hours as you prefer. Use an appropriate crock pot setting or place in a low temperature oven such as 160 C for several hours.
  5. Serve on cooked grains, vegetables or with salad.

 

 

Mince two ways: burgers and slow cooked

Beef mince is often on special offer in the supermarket, so when you spot it grab it. Don’t worry if you don’t have the time to deal with it there and then just chuck it in the freezer for a day when you do have time. This is exactly what I did!

There are only two of us, so instead of making a big batch of one thing when I did finally defrost the mince, we used the beef mince over two nights making sufficient each night to cover lunch the following day.

Dinner 1 = Beef Mince Burgers:

Ingredients:

  • Beef mince (1/2 the packet)
  • Toasted mustard seeds and coriander seeds (the latter were quite bitter so I may omit the next time)
  • Ground cumin
  • Mixed herbs
  • Salt and pepper
  • Served with oven baked big capped mushrooms, Brussels sprouts and melted cheese.

Instructions:

Simply mash the mince in your hands or with a fork with the herbs and spices. Form into little burger patties and place on a roasting tray. Bake at approximately 200 C for twenty minutes until done. Option to put a piece of cheese on top towards the end of cooking 🙂 Enjoy.

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sorry but we demolished these before I had time to take a photo!

Dinner 2 = slow cooked beef mince

Ingredients:

  • The other half of the beef mince
  • 1 large onion
  • 1 – 2 cloves garlic – minced or finely chopped
  • 1 large/ 2 smaller carrots – grated
  • Few fresh or dried bay leaves
  • 2 cans chopped tomatoes
  • Fresh or good quality stock – just a little as preferred
  • Red wine – whatever is knocking about between a dash and a small tumbler
  • Salt and pepper to taste
  • Serving suggestion: edamame pasta and peas or broccoli

Instructions:

I made this in the slow cooker, but it can also be easily prepared in the oven in a casserole dish, or on the hob in a large saucepan.

Saute the onions and garlic, brown the meat. Add the carrots, bay leaf, tomatoes, a dash of stock and your wine. Leave to slow cook on a low heat for 1 1/2 to 2 hours or even longer. Thicken if preferred with corn flour or potato flour and season to taste..

#Simple food, base training, lower carbohydrate availability, periodised nutrition. Tasty!