Here are the recipes I promised yesterday. They’re full of mood boosting and balancing goodness to keep us all thriving not just surviving! See my previous blog with the reasons why I started this challenge, alongside Caroline of http://www.MysteryHare.com as part of Mental Health Awareness Week.
Over the past few months, I’ve been experimenting with more vegetarian and vegan recipes. However, I’ve given some options if you want to include meat.
Recipes in this order if you want to scroll down quickly: Mexican Style Sweet Potato Loaded skins, Three Bean Chilli, Guacamole, Pitta Pizzas with homemade tomato sauce and finally, pimped up porridge.
Mexican Style Sweet Potato Loaded Skins
1.Preheat oven to 200/6 – spritz or rub a little oil over potatoes. Pop sweet potatoes in the oven until just soft but not too squidgy (40 mins ish)
2.Scoop out some of the flesh to leave a thin layer (about 5mm) within the skin (tip: wait until the potato has cooled a little – learnt this from experience – trying to be quick and burnt finger!)
3. Put back in the oven with a spritz of olive oil and season. You want them nice and crispy – 15/ 20 minutes.
4. Top with Three Bean Chilli, then homemade guacamole (recipes below)
– instead of vegetarian chilli use low fat beef or turkey or quorn mince chilli instead.
– Grate some cheddar over the top – put back in the oven to melt; then have the guacamole on the side.
– Just as tasty with regular potatoes but I like the sweet tang with the spicy chilli and sour lime-y guacamole.
I added a dollop of coconut yogurt instead of sour cream for a fully vegan treat, but whatever floats your boat – a little sour cream would work too.
2 small or 1 large carrot, dice finely
1 medium onion, dice finely
1 green pepper, chop fairly chunky
1 red pepper, chop fairly chunky
1 tin chickpeas, drained
1/2 – 1 teaspoon hot chilli powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 heaped teaspoon paprika
2 tablespoons tomato ketchup
1 and 1/2 tinned tomatoes (I used the other half for the tomato sauce for the pitta pizzas)
1 tin black beans, drained
1 tin borlotti beans
1 tablespoon balsamic vinegar
1. Heat the oil and fry the celery, carrots and onion gently to soften (not brown) for 10 minutes
2. Add the peppers and chickpeas, stir and cook for 5 minutes
3. Add the spices and ketchup and stir so they coat the other ingredients evenly, cook for 5 minutes – smell the delicious fragrance
4. Add the chopped tomatoes, stir and leave to simmer for 20 minutes on a low heat
5. Add the drained beans and balsamic vinegar and nurdle for a further 20 minutes or until a nice saucy consistency. Ensure it’s not simmering too hard otherwise it might catch on the pan.
Guacamole (adapted Deliciously Ella’s recipe)
2 small avocados
8 cherry tomatoes
1 green chilli – I used jalapeño
small bunch of coriander
twist twist of salt
1. Run the knife around the avocado and twist to half it.
2. Pop out the stone and take off the skin
3. Slice and dice (lots of recipes suggest mashing but I like it chunky)
4. Quarter cherry toms
5. Remove seeds from the chilli and chop finely (wash hands before touching your eyes or face, or any other body bits! Or Ouch!)
6. Chop cupped handful of coriander leaves
7. Put all in a bowl together and mix carefully so it doesn’t get too mushy
Will keep in the fridge for a day or two but will then start to brown
– I love this with a boiled egg and oat cakes for lunch or one of the leftover wholemeal pittas, lightly toasted.
2 Mushrooms, thin slices
A few wafer thin slices of red onion
2 green olives, sliced
1/8 yellow pepper, finely diced
4 – 5 basil leaves, torn NOT chopped
10-15g thickly grated cheese
1. Heat oven to 200 degrees
2. Spread tomato sauce evenly across the pitta
3. Press the mushrooms into the sauce
4. Scatter or place carefully the other ingredients over the pitta (not the cheese or basil)
5. Sprinkle the grated cheese over the pitta
6. Pop on a baking tray and cook for 10-15 mins so the cheese browns and the pitta crisps up on the edges
7. Tear basil leaves onto the pitta pizza you’re dying to shove in your mouth!
– use green pesto instead of homemade sauce and top with mushrooms, tomatoes, red onion, mozzarella and basil. Use tomato purée for an even quicker snack.
– Garlic clove, finely chopped (as you guessed, I left this out)
1. Soften the onions in a spritz of olive oil
2. Add the tomatoes and simmer on a low heat for 20-30 minutes- until it thickens to a consistency you like for a pizza topping!
I did try out an Overnight Oats recipe, but it just wasn’t pleasant- aesthetically or with the texture. I know lots of people who love them, but I think I’ll stick with normal porridge, made with coconut milk, 1/2 teaspoon of maple syrup stirred through (if you want extra sweetness). Then, chunks of apple and sprinkled with cinnamon, pumpkin and sunflower seeds at the end!
Hope you enjoy some of the above and let me know your comfort food favourite!
Tomorrow, I’ll pop a list on here of what I discovered from my research about ingredients to use to help stabilise our moods, whether its because of depression or anxiety or just wanting to give ourselves an everyday healthy comfort cuddle.
I’d love to hear your food suggestions that boost your mood or ways you nurture your wellbeing!
Happy Friday x
Caroline’s blog: http://www.mysteryhare.com