Holy Guacamole! 

Hi, hey, hello! I’m working on a few more in depth entries but for today I decided to share my quick and very tasty guacamole recipe with you all. I make this all the time and everyone loves it. 
Ingredients: 

  • 3 avocados 
  • 1 red onion 
  • 2 tomatoes 
  • 1/2 lemon 
  • Salt & Pepper 
  • Corn chips (for dipping) 

Method: 

  1. Scoop out your ripe avocados into a medium sized bowl. Make sure they are ripe enough to mash. 
  2. Cut up the onion, slightly chunky. Normally I cut half first to see how much I need then I always end up adding 3/4 of the onion. It’s really up to individual taste. 
  3. Cut up tomatoes, chunky and add to the bowl. 
  4. Mix/mash ingredients together and then add a squeeze of lemon juice (be sure to catch the pips!) and the salt/pepper. 
  5. Taste. Make sure the ratios are right. Then serve with your favourite corn chips or plain crackers. 

If you prefer a kick you could add some Mexican seasoning or if you prefer less onion taste I have added spring onion in the past to make it more mild. Have fun with this basic recipe, it’s really like a base and then you can add whatever you like! 
Let me know if you try this! Or if you add more of your own flavours. 
Until next time. Talk soon x 

Kale Rice & Garlic Soy Chicken? Yes please! 

Hi, Hey, Hello all! Firstly welcome Winter, I am so very happy to see you. How lovely is this cooler weather? Secondly, sorry for the late upload. My internet access is few and far between lately so I am uploading when I can. I though I’d share a really easy, quick recipe for my Kale Rice and Garlic Soy Chicken! I made this the other night when I couldn’t think of what to have for dinner! I found some drumsticks in the freezer and some frozen kale as well. So here’s what I created: 
Ingredients:

  • White rice
  • Frozen kale 
  • Vegetable stock 
  • Salt 
  • Chicken (I used drumsticks but you could use your own choice of meat for this!) 
  • Soy sauce 
  • Minced garlic 
  • Olive oil 
  • Tarragon 

Method

  1. Firstly I defrosted my 6 chicken legs. Then placed a medium sized pan on the heat. (Pre heat oven to 200-210 degrees Celsius) I put in a splash of olive oil and placed all 6 legs into the pan. The heat should be on med/high so that they get a nice brown colour and crispy skin. 
  2.  As the chicken is browning I made up the marinade. I mixed 1-2 tablespoons of minced garlic with 4 tablespoons of soy sauce and a splash of water. I also added dry tarragon because I think it goes well with chicken. Mixed well and spooned the mix over the golden brown chicken. 
  3.  Then popped the legs into the oven uncovered so the garlic would get golden. 
  4. Whilst the chicken cooks, it’s time to make the rice. Now depending on how much rice you’re making, I use the 1 to 2 method. 1 cup of rice to 2 cups of water. Just adapt that to your own quantity. Then I added 2 tablespoons of vegetable stock & a sprinkle of salt to the rice and water. Then once the rice is boiling I added 2 little blocks of frozen kale. 
  5. Once the rice boils for a minute of two turn it down and stir every 30 seconds or so. Until all the stock is absorbed and the rice is cooked perfectly. Don’t be scared to add more water if you need to. 
  6. The chicken will take between 35-50mins in the oven to be fully cooked. Turn them half way and spoon over the excess sauce.
  7. To serve place a mound of rice on the plate or into a bowl and add your chicken legs on top. 


 This was a quick and simple dinner for me. Super filling and satisfying. You can use whatever meat you want (or have meat free with tofu or roasted vegetables) and swap kale for spinach if you wish. I was surprised at how yummy this actually was! I live on a pretty tight budge so simple meals like this that allow for left overs are a winner in my house. Speaking of left overs, the next day for lunch I heated up a pan, put the rice in and heated it through then stripped 2 chicken legs of the meat to stir through and I had a quick lunch! 
Today’s gratefuls are: 

  1. I’m grateful for my sisters for always being there for me. It’s tough not having parents to guide you in person and I struggle with that. My dad guides me over the phone but it’s not the same. Which isn’t anyone’s fault it’s just the way it is. I’m grateful for them for always trying to help me through things whether they’re trivial or not. 
  2. I’m grateful for the food in my fridge and my ability to whip something up from scratch to feed myself. This is one of the best things I’ve learnt. I’d be lost if I couldn’t cook. 
  3. I’m grateful for fresh air, clean water, clean clothes and my everyday freedoms. I live in a country which is very safe compared to some other places in the world and that is something I’ve never taken for granted. With all the the sadness and death around lately I am thankful for mine and my families safety. 

My thoughts and prayers are with everyone effected recently by terror attacks, the ones reported and the ones not. Let love win, always. 

I hope you’ve all enjoyed this quick recipe entry. I love sharing what I’m making with you all! Thank you for the continued support and love. You’re all amazing. 
Until next time, talk soon x

Vegetable Soup recipe! 

Hi, hey, hello! Today’s entry is just a quick recipe of mine, that I made up and cooked for my lunch today. I’m really trying to cut back/eventually cut out meat from my diet and this is the perfect recipe for that. You definitely don’t miss meat in this vegetable soup. It is suitable for vegans also! (Note: I use frozen vegetables because it’s more convenient for my lifestyle but you could certainly use fresh!) 

Ingredients: 

  • Vegetable stock powder 
  • Frozen peas 
  • Frozen mixed vegetables 
  • Frozen beans 
  • Potatoes 
  • Frozen diced kale 
  • Frozen diced spinach 
  • Mexican chilli spice mix (Masterfoods)
  • Soy sauce 
  • Olive oil 
  • Salt (optional) 
  • Cashew nuts, plain roasted 

Method: 

  1.  Let vegetables defrost for a small amount of time. 
  2. Place a large pot on the stove. Put in small amount of oil. Put in as much or as little of each vegetable. Cut potatoes into small cubes so they cook faster. 
  3. Add soy sauce (a few splashes) and Mexican Chilli Spice Mix and just fry vegetables for a couple of minutes. This is so they can absorb some flavours before adding stock. 
  4. Follow the instructions on the stock packet but I did around 6 cups of water to hand full or so of stock powder. Add as much or as little as you like, this is all made to taste so I never measure anything really. 
  5. Wait for everything to come to the boil. Then simmer the soup for 30+ minutes or until the potatoes are soft. 
  6. Then you’ll need to take the soup off the heat and use a hand held blender to blitz up the soup to your desired texture. I like my soup slightly chunky so I left some veggie chunks in mine. 
  7. Next to go in are the cashews. Just crush with the back of a spoon and sprinkle in. Then blitz again. 
  8. To finish soup, ladle into a bowl sprinkle with crushed cashews and a splash of soy sauce. 


There you have it! My vegetable soup. I think next time I’ll add some different vegetables to see how that tastes. I love making things up as I go and making things to taste. I can’t wait to share some more quick recipes with you all in the future. 

My gratefuls for today are: 

  1. I’m grateful for my mum and dad for allowing me in the kitchen from a young age so I was able to be confident in making my own food. 
  2. I’m grateful for the money I have in my bank. It might not be much but it is enough. 
  3. I’m also grateful for my friends. They always make me feel loved and included which am I so thankful for. 

Until next time! Talk soon x