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BBQ Glazed Tofu
10 Minute Meals5 Ingredient MealsFeaturedLow CarbLunchMainsSnacks

BBQ Glazed Tofu

written by jayminitailor

After my success of using this newly discovered Tofoo Co. tofu last week I thought I would try it again over the weekend.

I created my own BBQ marinade and served the tofu with veggie stir fried rice.. it was lovely and filling and very easy to make!

Print Recipe
 BBQ Glazed Tofu
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Instructions
  1. Cut your tofu into squares of desired size
  2. Mix all the ingredients for your sauce and coat the tofu in the sauce, allow to marinade for 5-10 minutes
  3. Line a baking tray with baking paper and add the tofu
  4. Cook on 180c for 10 minutes, stir the tofu and cook for a further 5 minutes. The sauce should become a 'sticky' consistency and the tofu will be crispy on the outside and soft in the center!

 

 

22nd October 2017 0 comment
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Shrimp Scampi
10 Minute Meals5 Ingredient MealsFeaturedLow CarbLunchMains

Shrimp Scampi

written by jayminitailor

Whilst I was in New York last month I saw the dish ‘Shrimp Scampi’ in many restaurants!

I’d never heard of the dish before and was intrigued to know it was actually shrimp in a white wine, parsley and lemon dressing served with linguine.

I decided to give it a go and substiuted the white wine for cider vinegar – it was A-MAZING!

I served it with edamame soybean noodles as I had bought these a few months ago from Sainsbury’s and they were sat in the back of one my kitchen cupboards at home. The noodles are a perfect replacement for a lower carb option if you are restricted with your carbs, or fancy a change from other types of noodles.

This dish would also taste just as lovely served with brown rice or as a topping on a slice or two of chunky sourdough!

Let me know your thoughts if you give it a go 🙂

Print Recipe
 Shrimp Scampi
Simple flavours that work so well together. Garlic, parsley and lemon infused shrimp with a delicious kick of chilli if you fancy!
Servings
Serving
Ingredients
Servings
Serving
Ingredients
Instructions
  1. Prepare your edamame noodles/ other pasta as per the instructions on the pack.
  2. Whilst the pasta is cooking heat your sesame oil in a pan and add your garlic. Saute until the garlic begins to turn a light brown and releases a beautiful fragrant smell!
  3. Add your prawns and stir fry on a high heat for 5-6 minutes
  4. Add your cider vinegar, juice of half a lemon, salt, pepper, chilli flakes and stir well
  5. Stir in your mushrooms, peppers and parsley and cook for a further 5 minutes on a medium-high heat.
  6. Add in your noodles to the pan, mix thoroughly and transfer to a plate to be served! Garnish with more parsley and a slice of lemon if you wish.

 

12th October 2017 0 comment
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Balsamic Glazed Tofu Buddha Bowl
FeaturedLunchMainsVegan

Balsamic Glazed Tofu Buddha Bowl

written by jayminitailor

After a visit to a Vegan Cafe in Leicester yesterday, I thought I would attempt my own ‘Buddha Bowl’. If you are an avid user of Instagram you will know these bowls are extremely popular and have become the latest ‘health food craze’. They are a combination of several colourful ingredients which are neatly arranged, such as greens, grains and a protein source.

I am a big fan of Tofu and with Buddha Bowl’s being Vegan, this was the perfect choice of protein.

I decided to try out a new brand of Tofu by the ‘Tofoo Co’, and it was amazing! There was no need to press the tofu before use, and it was the perfect texture when I cooked it in the oven – crispy on the outer but soft on the inside, without the chewiness that can occur with some brands.

For my veggies I decided to use kale, asparagus, mushrooms, red pepper, sliced carrot and accompany this with a homemade guacamole and brown rice.

This is definitely a dish I will be making again in the future!

Print Recipe
 Balsamic Glazed Tofu Buddha Bowl
A simple yet nutritious vegan dish, full of your essential lovely veggies, protein & carbs!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
For the Tofu
For the Veggies
For the Guacamole
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
For the Tofu
For the Veggies
For the Guacamole
Instructions
For the Tofu
  1. Create your marinade using the balsamic glaze, light soy sauce, salt and pepper
  2. Cut your tofu into chunks and stir the marinade into your tofu ensuring all the tofu is covered. Optional - I left this to marinate for 2 hours in the fridge.
  3. Preheat your oven at 200'c and line a baking tray with baking paper. I like to use baking paper as it means no oil is required. Spread your tofu on the tray and cook for 10-15 minutes checking half way through and turning.
For the Veggies
  1. In a non stick pan add your mushrooms and allow to cook for 4-5 minutes. Add in the rest of your veggies and saute. Add your seasoning - I used chilli flakes, salt and pepper and a little fresh garlic. Set aside.
For the Guacamole
  1. Mash your avocado in a bowl. Add in your garlic, lime juice, salt, pepper and chilli flakes and stir well. Add your chopped plum tomatoes as well as your coriander and spring onion.

 

8th October 2017 0 comment
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Coriander & Lime Meatballs with Courgetti
5 Ingredient MealsFeaturedLow CarbLunchMains

Coriander & Lime Meatballs with Courgetti

written by jayminitailor

This is a perfect low carb delicious meal that will keep you feeling satisfied for hours!

The combination of flavours from the coriander and the lime works incredibly well, and is not overpowering.

You could make these meatballs and serve with your favourite pasta, rice or even eat them alone- they are incredibly versatile, easy to prepare and execute.

Let me know if you decide to give them a go!

Print Recipe
 Coriander and Lime Meatballs
Juicy, zesty and low fat meatballs!
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Serving
Ingredients
For the Meatballs
For the Courgetti and Veg
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Serving
Ingredients
For the Meatballs
For the Courgetti and Veg
Instructions
For the meatballs
  1. Begin by placing your pork mince, coriander, spring onion in a bowl and combine well.
  2. Add in the zest and juice of your lime, as well as the chilli flakes, turmeric, salt and pepper and mix again.
  3. Stir in your oat flour. This will help ensure your meatballs bind together and also create a great texture.
  4. Roll into balls. Make sure your hands are slightly wet when doing this as it will help with binding of the meat.
  5. Place under a medium/heat high grill for 20 minutes, turning half way through.
For the Courgetti and Veggies
  1. In a non stick pan heat your coconut oil and soy sauce.
  2. Add in all of your veggies and cook for 5-10 minutes.
  3. I added a little more lime at this stage however totally optional and down to personal preference.

 

 

 

6th October 2017 0 comment
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Black Bean Soup
FeaturedLow CarbLunchMainsSnacks

Black Bean Soup

written by jayminitailor

I was feeling a little under the weather this evening and all I fancied eating was soup!

I’m not a big fan of store bought soup so thought I would attempt to make my own.

With a little Mexican inspiration the outcome was delicious…

It is packed full of spice and flavour, and one serving also contains 15g of protein!

I had it with toasted sourdough but it would also taste lovely with some spicy rice or a baked tortilla wrap.

Print Recipe
 Black Bean Soup
A flavoursome Mexican inspired soup packed with spices such as turmeric and cumin powder for antioxidant boosting properties!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Begin by heating your coconut oil in a pan and add your onions and saute until golden brown (This does take around 10-15 minutes on a gentle heat).
  2. Add the carrot, pepper, vine tomatoes and spices to the pan. Cover and cook for 5 minutes.
  3. Add your vegetable stock to the pan, cover once again and gently simmer for a further 10-15 minutes. You may need to add a little more water if you feel appropriate.
  4. Using a hand blender blend parts of your mixture whilst cooking - be careful this doesn't go everywhere! I liked my soup to have some texture and therefore didn't blend for very long.
  5. Finally add in your black beans, plum tomatoes, and any additional seasoning or spices you wish.
  6. Serve and top with a garnish of fresh coriander and spring onion.

Enjoy!

4th October 2017 0 comment
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Low Carb Fishcakes!
5 Ingredient MealsFeaturedLow CarbLunchMains

Low Carb Fishcakes!

written by jayminitailor

Training in the mornings makes me so happy for several reasons, one of which is that I can spend more time in the kitchen in the evening and experiment!

After finishing work for the day and going for a walk I had a think about what to have for my dinner..

I had virtually no carbs left for my macros for the day – only protein and fat, and fancied trying something new….hence the cod fishcakes!! 🙂

They were absolutely delicious and I could definitely eat them again right now.

Spicy, fragrant and a perfect texture….and super easy to make!

I served mine with spiralised carrot, sauteed mushroom and some additional coriander and spring onion garnish with a drizzle of balsamic glaze! DELISH!

Print Recipe
 Low Carb Cod Fishcakes!!
Juicy, tender and full of flavour with virtually zero carbs!
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Instructions
  1. Finely chop your lemongrass, spring onions, shallots and coriander and transfer to a small bowl
  2. Dice 3/4 of your cod fillet into small pieces - there is no correct size! I did this very quickly and randomly chopped
  3. With the remaining 1/4 of your cod, chop this into larger pieces - around 2cm cubed
  4. In a large bowl, mix all of the above ingredients and add the seasoning to taste.
  5. Add your egg and stir the mixture well, ensuring everything is coated in the egg
  6. Form into 4 medium sized patties and grill under a pre heated grill on a high heat for 5 minutes each side
Recipe Notes

You could also shallow fry the fish cakes if you prefer 🙂

 

9th September 2017 0 comment
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