GymBug

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Archive for the tag “cumin”

Foodie Challenge #8

Hi there!

I have a sort of dinner club with 2 friends here and we each take turns cooking the main every Wednesday. It was my turn this time round and I opted to make my own variation of sweet potato and white bean burgers! I wanted to try something healthy, fast and cheap.

Ingredients ( 2 large patties);

  • 2 large sweet potatoes
  • 250g white beans
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • Ground black pepper
  • 1 large egg (optional)
  • Olive oil

Method;

  1. Peel and cube the sweet potato and boil them until soft enough to mash.
  2. Dry the sweet potatoes and allow them to cool.
  3. Once cooled, mash the white beans and seasoning in together.
  4. Optional; add the egg. I didn’t use one, because I found they bound very well together without it, however, they didn’t crisp up excellently.
  5. Create either 2 large patties or more mini patties.
  6. Heat olive oil in a frying pan.
  7. Cook the patties until they are a nice, crisp, brown colour.
  8. Serve with side salad, vegetables, whatever you fancy!

I apologise for the photo, my phone died before I could get a finished product photo, but here’s a mini patty cooking!

Sweet Potato and White Bean Burger

You can also bulk them out a bit with breadcrumbs or have a burger bun with them!

Gym Bug

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Foodie Challenge #4

Hi there!

Trying lots of recipes recently! Classes are about to start so it will likely become less frequent but I will try maintain my one new recipe a month! Last nights dinner was a delicious Sweet Potato and White Bean stew, I got the inspiration to this from this recipe but made many edits. What’s great about this is it uses any leftovers from last Foodie Challenge #3!

Ingredients (for one);

  • 1 medium sweet potato, chopped into chunks.
  • 1 carrot, chopped.
  • 1/2 large white onion, finely chopped.
  • 1/2 red bell pepper, chopped.
  • 1 cup spinach.
  • 1/2 cup aubergine, cubed.
  • 2-3 mushrooms, sliced.
  • 1/2 cup brocoli.
  • 100g white beans.
  • 200g tinned tomatoes.
  • 1 teaspoon cumin.
  • 1/2 teaspoon dried chili flakes.
  • 100ml red wine.
  • 1 clove of garlic, crushed.
  • Crushed black pepper.
  • Olive oil

Method;

  1. Heat some olive oil in a pan and soften the garlic and onions (use a lid to do this).
  2. Add the cumin, black pepper and chili flakes and stir to coat over the onions.
  3. Add all the vegetables, sweet potato and tinned tomatoes and mix well.
  4. Add the beans and the red wine and stir it well.
  5. Cover with a lid and cook gently on a simmer for 40-50 minutes until the vegetables are tender, the sweet potato is soft and the stew has thickened.
  6. Taste and season further as required.

This takes longer to cook than my other recipes but it’s delicious, filling and healthy!

It looks very similar to yesterdays post but it's sweet potato not prawns in it!

It looks very similar to yesterdays post but it’s sweet potato not prawns in it!

Not going to lie, I’m really enjoying this challenge!

Gym Bug

Foodie Challenge #2

Hi there!

Another Foodie Challenge post! Today’s post is inspired by a good friend’s incredible soup recipe with lentils, tomatoes, onions and lots of amazing seasoning!

Ingredients (makes about 10 bowls)

  • 500g puy lentils (best leave these to soak for an hour prior to making the recipe)
  • 800g tinned tomatoes
  • 1 onion, finely chopped
  • 2 carrots, peeled and chopped
  • 1 red pepper, chopped
  • 1 sweet potato, peeled and chopped
  • 4 sticks of celery, chopped
  • 4 cloves of garlic, crushed
  • 1 inch piece of ginger finely chopped
  • 2 tablespoons mixed Italian herbs
  • 2 teaspoons Chili powder
  • 1 tablespoon cumin
  • 4 bay leaves
  • 1 stock cube
  • Black pepper
  • Salt to taste
  • Olive oil

Method

  1. Fill a pot halfway with water and start to boil.
  2. Add all the vegetables, lentils, garlic, ginger and sweet potato into the water.
  3. Bring to boil and then reduce to simmer for approximately 30 minutes (until the lentils are soft)
  4. Add the tomatoes and herbs.
  5. Stir it all together well and allow to simmer for a further 10 minutes.
  6. Taste the soup and season as required.
  7. My friend added some leeks at this stage and cooked for a further 5 minutes, this is optional.
  8. You can puree the soup or leave it nice and chunky.

This is truly a delicious and addictive soup but it’s nice a healthy! You can add more vegetables too such as courgette (zucchini), potatoes and aubergine (eggplant) too to add more vegetables. You would add these with the carrots! Another nice thing to do is to slice an entire aubergine lengthways, add a light drizzle of olive oil and some black pepper then griddle them as delicious dipping devices instead of bread! (We didn’t make these). And that’s it! A very easy soup that got protein in it and lots of healthy vegetables!

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Gym Bug

Foodie Challenge #1

Hi there!

So I decided to try a new recipe as part of my Foodie Challenge. I made an attempt at Runner’s World Endurance Boosting Pisto from their amazing book The Complete Guide To Nutrition. It’s filled with advice, research, knowledge and delicious looking recipes that are healthy and help you perform at your best! They have a whole array of books available to look at here. Now for the recipe.

This serves 2 people and takes approximately 30 minutes start to finish.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red pepper, deseeded, diced
  • 2 garlic gloves, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed dried chillies
  • 300g aubergine, cut into 2cm pieces
  • 200g courgette, cut into 2cm pieces
  • 400g skinned, chopped tomatoes (fresh or tinned)
  • 2 large free-range eggs
  • Pinch of hot pimenton (paprika)
  • Sea salt and frehly ground black pepper

Method

  1. Heat the oil in a large frying pan over a medium heat and add the onions and peppers and cover.
  2. Cook them gently for 7 minutes or until golden.
  3. Stir in the garlic, cumin and chillies and cook for 1 minute.
  4. Stir in the aubergine and cover and cook for 4 minutes.
  5. Stir in the courgette, season and cook for 4 mins.
  6. Stir in the tomatoes, 150ml water and seasoning, simmer for 7 minutes (you want the veg to be tender and the sauce thick).
  7. Break the eggs on top and sprinkle with pimenton (paprika), cover with a tight fitting lid and simmer gently until the eggs are cooked.

Here is what I ended up with! Not quite like the recipe photo, but it tasted really good despite appearances!

la foto (1)

I had some variations, mainly portions, this does serve two but this was my dinner so I used 2 medium eggs instead and was unable to weight the vegetables so I just went for what I fancied. This is delicious and I really enjoyed it!

So there’s Foodie Challenge #1 complete! Stay tuned to see what I attempt next!

Gym Bug

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