For anyone that is looking to “eat clean”, cooking with Coconut Oil is an absolute must. Unfortunately, the cost of most jars of Coconut oil is extortionate!
The Coconut Oil found in the ‘Cooking oil’ section is an eye catching jar that will set you back £6.00!
Dig deeper… today I found myself in the ‘World Food’ isle in Tesco Bar Hill.
It was there that I found a 500ml jar of Pure Coconut Oil for just £2.20! More ‘Coconutty-goodness’ for a cheaper price! #HappyBargainHunter.
No one is pretending that the packaging is even half as nice as my previous Coconut Oil purchase but at that price I couldn’t care less.
The catch is that the small ‘World Food’ section in Newmarket is unlikely to stock this so let me know if you would like me to pick you some up as Tesco Bar Hill is opposite my head office!
•1 butternut squash (halved, seeded)
• Beef, mince portion for 2
• Coconut Oil
• 1 onion
• 2tsp Cumin
• 1/2 Tsp extra hot chilli
• 2tbsp Paprika
• Handful Cherry tomatoes
• 1 cup Quinoa
Heat grill to high.
With the skin facing up place both halves of butternut squash on a baking tray under the grill for 15minutes.
Add quinoa to boiling water and cook on medium heat for 30minutes.
Turn the butternut squash, season and add 1/2tsp of coconut oil to each piece. Cook under grill for 15 minutes.
Meanwhile cook the mince on high heat for 15 minutes.
Season the mince whilst cooking. Add chopped onion, chickpeas, cumin, chilli, paprika and tomatoes.
Scoop out butternut squash flesh and chop. Mix the vegetable with the mince and quinoa and pour it into the space available in the butternut squash shell.
If you wish, add a light layer of Parmesan.
Return dish to oven for just under 5 minutes to bond/set.
Now and again it’s okay to treat yourself… right?
I convinced myself that these were part of my boyfriend’s Valentine’s gift… even though I knew full well I would be eating them.
This recipe makes about 20 small brownies or 10 BIG ones. Lucky for us, we have a hungry loved one at uni that we could ship the leftovers off to when we needed to get them out of sight (never will these tasty treats be out of mind!)
•85 g plain flour
•2tbsp cocoa powder
•170g milk chocolate
•113 g butter
•140g caster sugar
•1tsp vanilla extract
•10 Cadbury creme eggs
•85g golden syrup
•1/2tsp vanilla extract
•170g icing sugar
•100g milk chocolate
Preheat the oven to 180 degrees C.
Grease and line a baking tin. I used a 20cmx20cm tin – just remember that the smaller it is the chunkier the brownie will be.
Melt the butter and chocolate together over a low heat in a pan. Keep stirring to ensure the mixture doesn’t burn.
Remove the mixture from the heat and beat in the eggs, vanilla extract and sugar.
Sift in the flour and cocoa powder. Gently fold it into the mixture until it begins to combine.
Pour the entire mixture into the lined baking tin. Keep the paper tall around the edges!
Stud the mixture with the creme-eggs, pushing them right down into the brownie mixture.
Bake for 25-30 minutes. Keep an eye on this part. I took mine out at 25 mins exactly so they were still a little gooey.
Next, beat the golden syrup, butter and vanilla together until smooth. Slowly add in the icing sugar and beat until creamy.
Once the brownies are cool spread this mix over the top. Then chill the brownies in the fridge for approx 2 hours.
Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.
• Red pepper
• Balsamic vinegar
• Coconut oil
• Lemon juice
• Quinoa (“Keen-war”)
Prepare onions, pepper, asparagus, carrots and Mangetout. Season well and place in roasting tin with a teaspoon of coconut oil. Drizzle 3 tablespoons of Balsamic Vinegar over veg. Cook for 20 minutes on a low heat. 150 degrees.
Pour boiling water over 1 cup of quinoa and cook over heat for 30 minutes.
Season venison shoulder and sear in a skillet with a teaspoon of coconut oil. Approx 5 minutes each side.
Stir veg, season if necessary and return to oven for 10 minutes.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice and 2 teaspoons of basil to quinoa. Remove from heat.
Place seared venison in the oven for 5 minutes.
Add quinoa mix to veg and cook in oven for 5 minutes.
• 2 Fresh cod fillets
• 2 Small red onions, sliced
• 1 Handful green olives
• 1 Can tinned tomatoes
• 1 Tsp Coconut Oil
• 1 Tsp Crushed Garlic
• 1 Tsp Chilli Powder
Hands on time 5 minutes
Cooking time 15 minutes
(Total of 25 if adding brown rice)
Heat a large pan of coconut oil.
Season fish with salt and pepper.
Add fish to pan, white side down for 3 minutes.
Remove fish from pan and set aside.
Add onion to pan and cook for 3 minutes.
Add olives, tomatoes, garlic and chilli to pan and cook for 3 minutes.
Return the fish to the pan and cook for approx 7 minutes. The flesh will start to flake when cooked.
If cooking brown rice remember this takes approx 25 minutes. NB. I add a chunk of my homemade (and now frozen) chicken stock to the rice to add extra flavour!
One of my favourite dishes- enjoy!
Clean Pork and Apple Burgers
• 1tsp Coconut Oil
• 50g Dried apple, finely chopped
• 1tbsp Sage, finely chopped
• 500g Lean pork mince
• 1 egg
Makes 6-8 burgers
10 minutes hands on time
45 minutes cooking time
Pre heat oven to 200C if you wish to add clean chips to dish.
Mix dried apple, sage, egg and pork together with hands. Season generously and “squidge” the mixture together into burger shapes.
If you wish to add clean chips to your meal. Chop potatoes (I use 1 per person) into wedges. Pre-boil for 5 minutes if you wish or immediately put potatoes on baking tray and drizzle with coconut oil.
Cook clean chips for 45 minutes. Turn and season well half way through baking time.
Cooking burgers on a hob will take approx 15minutes to cook on each side on a low/medium heat.
Serve pork and apple burgers with clean chips, salad and balsamic vinegar.
The red wine does not make this a completely clean and lean meal option but everything on the plate is deliciously clean.
Home made turkey burgers with grilled halloumi and aubergine, Harissa onions and sweet potato chips with salad!