Chicken Skewers w/ Yellow Pepper Sauce & Quinoa

Most of us have been in that situation where we’ve come home after a session at the gym, or stumbled through the front door after that long run, but then make the wrong food choice for dinner; such as cheddar cheese on toast (because oh! I really can’t be bothered to cook, just give me something quick!). I used to fall foul of this a lot, especially in the mornings after my workout before heading to the office. I’d grab some toast on the way to work or tuck into a huge bowl of pasta for my dinner!

Doing a little research and following my nutritional studies, I began to realise how important these post-workout meals were. I now make sure I have the right choices in the house whether I am rushing to work or spending the evening preparing a feast. Keep a stock of homemade or good quality oat, seed and nut bars for breakfast! Think ahead and make smoothies to store in the fridge. They are a great on-the-go breakfast asked full of protein, vitamins and minerals to help repair those aching muscles.

The blog isn’t all about this way of thinking though so I won’t bore you anymore! But I will post a Blog somewhere along the line about good and bad food choices, so stay tuned if you’re interested! Or drop me a message if you’d like to discuss more.

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What did I come here for today? CHICKEN SKEWERS… That’s what! A brilliant quick and easy meal jam packed with nutrients to help heal muscles and refuel your body full of energy. Just look at some of those ingredients above. Can you feel the health?!

Chicken is a great source of protein and a brilliantly lean meat if you are looking to keep the calories down. It’s so versatile and can be used in virtually every recipe! In this particular instance, I chose to grill the skewers for quickness (and because my skillet isn’t long enough!), but if it’s a lovely summer’s evening… Get in the garden and fire up the BBQ, invite some friends around and have a feast fit for a king!

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As you can see, my creation doesn’t quite look like Jamie’s in the book above, but that doesn’t matter! Adaptation and variation are what lead to new creations and wonderful adventures in the kitchen! I do have to admit though, I’m not sure how Jamie managed to get his sauce so yellow! That’s impressive! Don’t let your pepper char….

In my last Blog, I mentioned Jamie Oliver’s new book ‘Everyday Superfood’, and this is a recipe plucked straight from there. First one I’ve made and I cannot wait to make some more! Fear not Vegetarians! There are some amazing meat-free options to choose from. The Mighty Mushroom Curry with Red Lentils, Brown Rice and Poppadoms will be on my dinner table next week without fail! I’ve only just eaten and my stomach is grumbling for more.

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If you have never eaten quinoa before, let me just tell you how good it is for your body! It has all the essential amino acids that we need making it very high in protein. Naturally gluten-free. Magnesium. Good for your metabolic health. Bursting with antioxidants… Do I need to go on? Even if you don’t fully understand what all of these do, you can just tell they are working wonders with every mouthful.

It can taste quite bland if just eaten on its own, so mixing it in a salad or accompanying it with other flavour packed ingredients is recommended. In this instance, I rubbed the mould (ramekin) in truffle rapeseed oil and then pressed in the quinoa. The tiny seeds/grains soaked up the oil and scented the plate beautifully. This little addition took the dish to a whole new level. I went from amateur cook to gourmet chef in seconds!

Are you ready to nourish that body and get those tastebuds tickled?

RECIPE (Exclusive!)
Serves 2
40 mins

  • 150g regular,  black or red quinoa (I used regular as it’s more widely available)
  • 1 fresh yellow or red chilli (I used red)
  • 2 yellow peppers (I used 3 small)
  • 4 spring onions
  • 1 glove of garlic
  • 2 tbsps cider vinegar
  • olive oil (I used rapeseed)
  • 2 skinless chicken breasts
  • 4 sprigs of fresh thyme
  • 1/2 ripe avocado
  • 2 sprigs of fresh coriander
  • natural yoghurt; optional (I didn’t use)
  • truffle oil (my optional extra)

Cook the quinoa according to the packet instructions, then drain.

Dressed the chilli and peppers, quarter the peppers, and put both into a shallow 25cm pan on a medium heat.

Trim the spring onions and add the whites to the pan (reserving the green tops). Peel, slice and add the garlic, along with the vinegar, 1 tablespoon of oil and a good splash of water.

Cover and simmer for 20 minutes, or until soft and sweet, stirring occasionally. Decant the contents of the pan into a blender, blitz until smooth, then season to perfection.

You can cook your skewers in a hot non-stick frying pan, griddle pan or even under the grill at full whack. Slice the chicken lengthways into 2cm strips, and chop the greens of the spring onions into 2cm chunks.

Checking that your skewers will fit inside your frying, griddle or grill pan, divide up the chicken and spring onions, weaving the chicken around the onions.

Strip the thyme leaves over the skewers, lightly season, drizzle with 1 teaspoon of oil and rub all over, then cook for around 8 minutes, or until the chicken is golden, charred and cooked through.

Meanwhile, peal and slice the avocado.

Pack half the quinoa into a small oil-rubbed bowl (this is where I used my truffle oil), the turn out onto a plate and repeat.

Divide the yellow pepper sauce, sliced avocado, coriander leaves and chicken between your plates, then tuck in.

This is delicious with a dollop of yoghurt on the side too, if you like.

CALORIES – 549kcal
FAT – 19.8g
SAT FAT – 3.3g
PROTEIN – 42.4g (Yes… Check that out! 46g per day is recommended for the average women)
CARBS – 53.5g
SUGAR – 14.6g
FIBRE – 4.3g

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Now you’ve had a sneak peak into Jamie Oliver’s Everyday Superfood, get  purchasing. You won’t regret it if you’re looking to maintain a healthier lifestyle.

Love and Lemons xxx

Homegrown Produce & A Weekend of Jam Making

Sitting in the garden on a summer’s evening, the sun glistens on the cherry tree’s dew from the recent downpour. You can count on the beautiful UK weather to keep the plants refreshed. It’s almost possible hear the small berries soaking up the water and turning into a beautiful red ball of deliciousness ready to be picked. These are to the left of me, and to the right, green bean stalks are slowly crawling up bamboo shoots. If you look closely enough, you can see the first signs of bean life. One of my favourite things is to pick the pods straight out of the garden and eat the peas inside raw. The crunch and flavour they hold is delicious.

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Amongst these in my garden there is a mixture of delights being nurtured; including strawberries, blueberries, broccoli, tomatoes, pak choi, salad, asparagus, spinach, onions, basil, lemon balm, oregano, thyme, chives, mint, rosemary, parsley, sage, and fennel. Some of these are growing wonderfully, ad others not so much. Have you ever tried to grow asparagus? We definitely haven’t had an edible crop yet, but this is the fun of homemade produce! Sometimes it works, and sometimes it’s a disaster!

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Growing your own fruit and vegetables is wonderful. You don’t have to have a big garden with lots of space to do it either! You don’t even have to have a garden! Think of how lovely a box full of scented herbs would look in your kitchen window. I’m lucky enough to have a ‘gardener’ i.e. The boyfriend, to sow seeds and tend to the produce living in our back garden. And… just a short walk down a path, leads to open land behind our house, and that leads to rows of bushes full of juicy blackberries screaming to be picked. It is this little walk that leads me to this blog post. What do you do with a basket full of the sweet berries… you make jam of course! That is exactly what I did.

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The rhubarb season has already been and gone so only the remains of this can be seen poking out through the freshly turned soil. It was a good crop this year, so I saved each stalk, cut it into bite size pieces and froze it for a rainy day. Today has been half rainy, half sunny, so I’ve used that as an excuse to defrost and turn the beautiful fruit into jam just like the freshly picked berries. If I’m doing one type of jam, I may as well go for it and do two. Seeing the finished product in jars and cooling on dining room table puts a big smile on my face. I can say that the jam has been lovingly created from homemade and handpicked fruit. It feels wonderful and I can’t wait to share it with friends and family.

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I have taken two traditional flavours and given them a little modern twist. That additional touch, I believe makes all the difference and sets the jams apart from any of the others currently half eaten in my kitchen cupboard.


Jar 1 – Blackberry & Vanilla

Jar 2 – Rhubarb and Ginger


There’s something quite therapeutic about watching berries burst when exposed to heat and the smell of rhubarb as it fills every room in the house with a wonderful scent.

Usually I would decorate the jar with a hessian cover and ribbon, which will happen at a later date… But I just couldn’t wait to share these with you, so you are seeing the bare product, fresh from the stove. I’d be lying if I said that I didn’t nearly drop the jars a few times due to the heat of the glass whilst trying to take photos! If you follow me on Instagram, you’ll see the decorated finished product soon enough! So keep your eyes peeled 🙂

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Recipe 1 – Blackberry & Vanilla Jam (Made x2 medium jars)

Adapted from ‘Grandma’s Special Recipes; Jams, Jellies & Preserves’

Ingredients:

– 450g Blackberries

– 450g granulated sugar (I used white)

– 2 tbsps lemon juice

– 1 tbsp vanilla extract (Needs to be good quality)

Method:

– Sterilise a couple of jars and leave to dry or place in oven on a very low heat.

– Put the berries into a pan (not aluminium) and place over a low heat until soft. Press fruit lightly with a wooden spoon during this stage so the juices are released.

– Add the sugar, lemon and vanilla and stir until all ingredients have dissolved.

– Turn up the heat and boil until setting point is reached. (It’s easy for the jam to burn if left so keep stirring regularly.)

(Note: the temperature at which jam sets is 104C/219F, so if you have a sugar thermometer, hook it to the side of the pan. If not, place a small plate in the fridge to cool whilst the jam boils. Drop a blob of jam on cold plate and place back in fridge for a minute. If jam wrinkles or doesn’t close back up when a finger is run through it, it’s done.)

– Spoon into jars and seal tightly. Leave in a safe place to cool before storing.


Recipe 2 – Rhubarb & Ginger Jam (Made x3 medium jars)

Adapted from Ruby Tandoh’s column in ‘The Guardian’

Ingredients:

– 600g rhubarb, chopped into 3-4cm chunks

– 600g granulated sugar (I used a mixture of white & golden)

– Juice of 2 small lemons

– Chunk of grated ginger (Amount depends on your preference. I used 2 tbsps.)

Method:

– Sterilise jars and leave to dry or put in a warmed oven.

– Mix rhubarb, sugar and lemon juice in a large pan (not aluminium) and put over a low heat.

– Mix in grated ginger and heat until mixture starts to soften.

– Let jam boil for roughly 10-15 minutes (stir regularly).

(Note: the temperature at which jam sets is 104C/219F, so if you have a sugar thermometer, hook it to the side of the pan. If not, place a small plate in the fridge to cool whilst the jam boils)

– After about 10 minutes, check the temperature or place a small blob of jam on the cool plate and put back in the fridge for a minute. Run your finger through the jam and if it wrinkles or doesn’t close the gap again, it’s ready to be jarred.

– Leave to cool for 15 minutes, the pour into sterilised jars. Leave to cool in a safe place before storing.


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In no time at all, you have a collection of jars cooling, ready to spread on the eagerly awaiting Monday morning toast, or stirred into creamy porridge. Brilliant pick-me-ups for a long day in the office.

Already started planting those seeds and walking the paths finding berries? Thought you might have 🙂

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Until next time…

Love and Lemons xxx

Are You ‘Honestly Healthy’?

I haven’t read many UK blog posts this week where the first sentence hasn’t gravitated around the lovely weather and how you should be enjoying it. Well… thanks to being stuck inside an office where the sun has decided it doesn’t want to shine, I’m left dream up the hours spent outside, drenching myself in Vitamin D and eating homemade fruit ice-lollies. There’s always the weekend to look forward to I suppose! Oh wait… what’s that BBC Weather? Rain you say…? Welcome to the UK ^_^

There’s going to be a little twist on today’s blog. I will be focusing as always, on one particular beautiful meal I prepared and ate; but at the same time, adding a little review of the wonderful and beautifully photographed book it came out of.

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If you’ve never come across Natasha Corrett (Honestly Healthy) before, I highly recommend looking her up and reading about her way of thinking when it comes to food and lifestyle. Natasha produces some beautiful dishes that are utterly nutritious and wonderful for the body and mind.

For the past week I have been recreating some of the recipes from this book and reading up on the Alkaline Diet. As you all know, getting the right balance of goodness is vital for your health and wellbeing. A lot of the recipes taste naughty so it feels like a real treat when I sit down to tuck into these easy to make dinners! And if you read my last blog, you’ll all know that I like my food to be quick and easy!

As well as mid-week clean eating after work, I have been taking the leftovers for my lunch and making the smoothies/juices from the beginning of the book for my breakfast. Fruit and veg jam-packed into a smoothie after my morning runs are just what I’ve needed on these warm ‘summer’ mornings 🙂

It’s unbelievably easy to eat this way and Natasha Corrett certainly shows you how. As I have mentioned before, meat free days are so good for your health, for the planet, and for your wallet!

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The Spicy Smoothie could do with a very generous grating of ginger because for my tastes, it’s not spicy enough. But it’s delicious. You can almost feel the good it’s doing my body! It’s starting to become one of my firm favourites. I always make them the night before and freeze ready for the next morning. It saves time when I get up and it keeps them fresh and cold ready for drinking.

The Skin Boosting Smoothie is an acquired taste but it works wonders! Just add a little agarve or honey to sweeten and take away the sharpness. A week of drinking these and my skin will be glowing!

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I am still working my way through these liquid wonders, so when I feel satisfied, a Blog post will pop up all about Smoothies (within this book and beyond) and why I love to drink them!

I can’t resist a really good veggie burger so going straight to the recipe for Spicy Bean Burgers was a natural selection. The textures, the flavours, the goodness… Oh my. That feeling of biting into something so heavenly really makes a weekday evening that little bit more bearable. I’d start preparing them as soon as you get home if you want to eat before 9pm! Don’t forget that the mixture has to cool down before you can handle it and then the burgers need to be chilled in the fridge (or freezer) before cooking. They will fall apart otherwise!

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(Mine didn’t look like that I can assure you! I’m a messy cook! But I bet they tasted just as good!)

I like to make use of what I already have in the house (to be economical), so as always; my variation is always slightly different to that in the original recipe. If you would like any of the recipes, please do ask and I am more than happy to pass them on. But I highly recommend buying the cookbook! Or any of Honestly Healthy’s books for that matter!

I would post a photo of what my burgers looked like… But… I was really hungry and forgot to take a photo. There were only a few crumbs falling from the side of my mouth when I realised my terrible error! How am I meant to write a blog about food if I’m always too eager to shove it in my cakehole?!

In my opinion, the only thing I would change is to add more chilli and spice! This comes down to preference and I love strong powerful flavours in my veggie burgers. The other half had his in Brioche buns but I opted for a rocket and tomato chutney salad.

Not forgetting the sweet potato wedges though! Also featured in the book. They do list Cajun spice as the marinade but I happened to have a packet of BBQ Fajita seasoning that I used instead. I can still taste that oven-baked nugget of perfection now… NOM!

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be adapted in anyway you like once you’ve got the basics cracked! I personally don’t think you can beat risotto stuffed full of roasted butternut squash. The only change I made was to stir in a little cream cheese right at the end for extra luxuriousness! It really does serve 4 people generously as well! Not just 3 mouthful portions like I find a lot of recipes… Maybe that’s because I eat like there’s going to be a food shortage and I need to store fat and energy? Well that’s the reason I’m telling myself anyway!

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Chicken would make a good addition if you are looking for that further protein after a workout or long day at work. On this occasion I added beef meatballs for the boy and a generous handful of freshly chopped herbs. I’m already looking forward to leftovers for lunch tomorrow! Would it be naughty of me to have an extra nibble now….

And finally I come to the last recipe I have tested so far! Another one of my favourites. I do like warming comfort food, even in the warmer weather! I can’t help but be addicted to carbs! The call my name… who am I to ignore?

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(For once it looks like the photo! Nearly…)

Whilst making this, I was coming up with lots of other variations! Such as adding sun-dried tomatoes or roasting the fresh tomatoes first until they blister before stirring into the lentils. I’m drooling just thinking about my next delicious bowl!

With this recipe, I added many handfuls of spinach and a big bunch of parsley. Being able to taste the herbs and savour their freshness is very important to me. Not to mention the B vitamins present in the parsley that protect the heart.

Mushrooms are one of my favourite ingredients, so it was only right the percentage of mushrooms was higher than any other ingredient! And only the best earthy, nutty mushrooms will do else the flavour and texture gets lost.

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Eventually, I hope to have ticked off all recipes in this wonderful book! Natasha has really inspired me and shown me that eating healthily is exciting and fun. This book has also given me much more knowledge and developed my creativity when it comes to cooking and coming up with my own recipes. I hope to teach others that eating healthily is easier than they think and it can become a lifestyle you crave.

In August, I am going to Jamie Oliver’s Feastival for the second time, and I have just learnt that Natasha will be there. I cannot wait for the possible opportunity to tell her how much of an inspiration she has been and how through her recipes, she has encouraged me to move forward and think about a happy body and mind.

Until next time!

Love and Lemons xxx

Asian Salmon & Noodles

There is something so mouth-watering about crispy salmon. Especially when it is juicy and bursting with flavour. I always remove the skin because it’s not something I like to eat, but a crisp layer of flesh can still be achieved to rival any skin-on recipe. And of course, it’s a healthier option!

If you’re short on time after a busy day at work, this is perfect because it can be prepared and on the table within a 20 minutes.

I love soba noodles with this recipe because they have a beautifully nutty flavour and are really versatile. Definitely my favourite type of noodle! If you love noodle soups, these are perfect for that! Oh now I just want a big bowl of noodles… Whatever pasta accompaniment you go with, start cooking it before you prepare the rest of the dish. It can be ready to reheat and add to the saucy veg as soon as the salmon is done.

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I usually have small amounts of a range of veg left in my fridge, which I save for recipes like this! You don’t have to stick to an ingredients list religiously; just throw in what you enjoy eating and watch the dish transform into your own creation before your eyes! On this occasion, I added spring onions (this is what the blog refers to as green onions), chestnut mushrooms (because I prefer the meatier texture and earthy flavour), 1tsp dried chilli’s (I couldn’t find the hot sauce!), frozen garden peas (instead of the snow peas), kale and red cabbage. All of this I stir-fried in the wok before adding the sauce.

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The salmon is cooked under the grill. This was the quickest and most effective way to achieve a crispy top whilst ensuring the salmon was cooked all the way through and still juicy. My favourite part is mopping the marinade all over the fish every couple of minutes to ensure a wonderful layer of flavour.

Did I mention that this recipe is also really good for you?! Packed full of protein, vitamins, and healthy fats. My aching body loves to refuel with this after a session at the gym or run. It helps to repair those muscles and gives me the energy I need to feel great for the rest of the evening.

The recipe is written for 4 people but I made it for 2. You can cut the quantities in half or make the full amount and save the rest for lunch the next day J As you can tell from my notes above, I didn’t stick to the recipe closely, so my quantities varied. It can be adapted to however you like. If you would like the recipe amounts for what I made, then please just comment below.

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Toss it all together to reheat the noodles, place the salmon on top, and serve. Voila. Perfection.

There is another Asian salmon recipe on the blog combing this versatile fish with rice noodles and asparagus. The ‘Asian’ ingredients aren’t much different to this dish, but used in a different way to create something complete different and just as special. This will be on a weeknight menu of mine very soon!

This blog showcases a lot of different types of recipe, so check it out and see what tickles your taste buds. I have spotted Pumpkin ravioli with brown butter sauce and pecans, oh yes please!

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And as always, let me know what you think. Until next time…. Keep cooking! And remember; good, healthy, nutritious food doesn’t have to be complicated, expensive, time consuming or bland!

Love & Lemons xxx

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Halloumi, Chorizo & Hummus Brioche Burgers

Heres a definite summer BBQ crowd pleaser. And can be adapted for meat eaters and vegetarians to enjoy. I love this burger both ways!

Buttery brioche bun with a generous smothering of hummus, fresh spinach, grilled juicy Halloumi, blistered red pepper and delicious crunchy pieces of toasted chorizo. If you’re a vegetarian, just leave out the chorizo and replace it with a few shakes of smoked paprika!

Now there’s a vision of summer in the garden… Feet up watching the sun go down with friends… Tucking into a mouthwatering burger of absolute perfection. Chicken Legs and Beef burgers are so last year.

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What first attracted me to this recipe wasn’t the ingredients, it was the photograph. I’m a sucker for composition and good lighting.

Just look at that… You want to eat it right? Obviously the image below… the one above was 2 seconds before I stuffed it in my mouth. Mmmm.

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This blog showcases some wonderful recipes and you can look through the magazine portfolios and shoots to see what they have been up to 🙂 So do have a scout if you go on to look at this recipe. *Dreams of soft moist Brioche smothered in hummus..*

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My adaptation – I sliced some chorizo and grilled it with the halloumi. This made it wonderfully crispy and you can see the surface starting to bubble, which I love to watch. The smell is totally irresistible! And the leftover liquid makes a great juice to mop up with brioche before warming. Yeh, I knew you’d be excited!

 If you are a vegetarian, then leave this off. If cooking for vegetarians, crisp the chorizo in a separate pan.

I started the peppers before anything else and put them under the grill. You can’t beat beautifully blistered skin. So they take a little longer than everything else. The softer the flesh, the sweeter it becomes and the flavor just sings harmonious tunes with the salty halloumi.

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My cheese of choice has added chili so there’s a wonderful kick with every bite. Tesco do a great one and I have sometimes purchased some from Aldi (UK based, so not sure about other countries!)

There is no right of wrong way to layer this bad boy up, as long as you apply a generous layer of hummus (experiment with all flavours!), and the spinach goes on first. The rest is up to you! And you will not be disappointed.

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As always, if you try this recipe, do let me know what you think. Either my adaptation or straight from the blog. I challenge anybody to dislike this! Unless of course you don’t like halloumi… but then we can’t be friends 😉

I’m currently testing a deliciously fresh and healthy king prawn dish so watch this space 🙂

Love and Lemons xxx

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Pepperoni Meatballs w/ Spaghetti

Go out and buy the ingredients for this recipe straight away. Take it from me, these are some of the best meatballs you’ll ever taste. And believe me, I’ve tested a lot. To say I love meatballs would be a slight understatement. There are so many combinations you can do, but these juicy balls of flavour are just divine. Mixing a selection of pepperoni, beef and pork together, is a match made in heaven.

You surely don’t need me to go on and convince you anymore?

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A meal for 6, was meant to have catered for 4 with leftovers. There were no leftovers… Something as delicious as these can’t be put in Tupperware and placed in the fridge!

Rich tomato sauce wrapped around Al Dente spaghetti with huge mouthwatering meatballs *dreams* I think I need to eat this at least once a week.

I served this with garlicky cheese bread and some smoked sea salt.

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There was nothing I felt the need to change 😊 The wine I used was last nights leftover Cote du Rhone. I always add the best quality wine to my food. If I won’t drink it, it doesn’t get added to my food either!

I didn’t have enough pepperoni so I made up the quantity with chorizo. This gave the meatballs a smoky edge.

Perfect meal choice for a dinner party because I didn’t have to spend all evening in the kitchen. I prepared everything beforehand and only needed to spend 10 minutes away from everybody whilst cooking the spaghetti and warming the bread. Perfect 😊

My pan wasn’t big enough to mix the spaghetti into the sauce, so everybody had to do that on their own plate. Nothing wrong with a bit of on the plate meal prep!

The excitement to tuck in nearly made me forget to take photos! Hence the rushed look of them. Who can blame me?!

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The blog this recipe is featured on has some wonderful recipes; Herbed Gnocchi, Taiwan Pork Ragu, Bacon Cracklin’ Pancakes…

Not a site to visit if you’re searching for healthy, body nourishing cuisine! This is for your indulgent ‘sod it’ days! But lets face it, everybody has these once in a while.

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http://ladyandpups.com/2015/02/19/peperoni-meatballs-spaghetti/

Oh just look at the photograph, how could you scroll past that without the urge to feast?! ULTIMATE COMFORT!

Until next time 😊

Love and Lemons xxx

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My name is Emily Chapman…

… It has been 5 minutes since my last pin.

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My addiction doesn’t just appear after a long day at work and I’m trying to wind down. You can find me walking down the corridor at work checking to see if any new pins from followers have appeared. Or eating my breakfast at my desk looking for that night’s dinner inspiration. Even whilst cooking in the evening to see if there are some miracle fitness routines I can try out at the gym the next morning.

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It’s not always about the food. If you have had a sneaky peak, you will see that I love VW campervans, pretty houses, bohemia and much more. My life just seems to revolve around food 70% of the time! That percentage would definitely be higher if I found a job in the food industry! *Any job scouts out there…..?*

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There are worse things I could be hooked on…

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There are lots of exciting recipes lined up for me to sink my teeth in to, and as I am in full swing of my diet and nutrition course, they are going to be healthy! (Mostly!)

Some of the posts to look forward to in the near future include my recipes and outlook on Meat Free Week, which I am currently taking part in! Also, my Smokey chili braised beef with cornbread dumplings. And the kitchen is full of macaron shells ready for the final verdict and reveal at the end of next week!

Happy Tuesday to fellow foodies and Pinsomniacs 🙂

Love and Lemons xxx

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