Salmon Hot Pot

Life has been very busy lately. Busy with work, busy with training and busy being social. I'm not complaining, I love it when life is full. When it is, I still make time to eat well and very healthy.
On the lead up to the British Open last weekend, I had to be really organised making sure I had enough good food to take to work with me or make quickly when I was at home. I was borderline with my weight and had to be super careful as I had been for the past 5 weeks.

An old friend gave me this idea for a gorgeous filling meal. It's Salmon Hot Pot. It's so quick and easy to make and from start to finish will be ready on the table in 20 minutes. I know this because I had 45 minutes to get showered from the gym, dry my hair, make myself look pretty, and feed myself with something healthy before going out to work for the evening.
There was no chance that I was going to ruin my diet on the lead up to the British Open by making just a snack to go.

Here is how I made it.....

Ingredients:

Courgette
Carrot
Bell Pepper
Whole chilli
Bok Choi
Mushrooms
Salmon Fillet
Vegetable stock
Ginger
Black Pepper

Method:

Boil 2 pints of water and add the vegetable stock.
With a vegetable peeler, peel the courgette and carrot so they are long and thin pieces, a bit like thick noodles. I didn't use all of the veg, just half.
Chop the Pepper, chilli and mushrooms as well as the ginger and put everything, including the Bok Choi in a wok style pot if you have it, if not, a regular pot will be fine.
Slice the salmon in to pieces.
When the veg is cooked transfer to a large bowl that you will eat from and add the salmon to the dish. The salmon will cook in the bowl from the heat of the stock and won't over cook.

That's it, simple isn't it!?

Just so you know.....

I am now the new Featherweight blue belt British BJJ Champion

Eat healthy and feel good, then stand at the top of the podium.

Enjoy!
Jolie x

Paleo Pizza

This week I've been doing a little experimenting. I received some Pea Protein in the post, and even though Pea is not Paleo, I wanted to try Josh Palmers Brocoli and Pea Protein bread. I did as the instructions said and added some herbs to the mix. It was ok, nothing special, a bit rubbery and after 2 slices I wasn't really interested in it anymore. Maybe it would make a good pizza base? So I cut it length ways through the middle and made a pizza from it. Still nothing special. Maybe the fact that it had Broccoli in it and I never eat broccoli, it plays havoc with my thyroid (as mine is slightly under active) and makes loosing weight that little bit harder.
After searching around, I found a recipe for a paleo pizza base and in true Jolie style, I change it to make it my own. You know what!? It's not bad at all, and thats why I'm telling you all about it.

Here is how I made it....

Ingredients:

1/2 Cup of whizzed up Cauliflower
1/2 Cup of ground Almonds
1 egg and 1 egg white
1 tablespoon of coconut oil


Method:

Heat the oven to 200 degrees C
Steam the Cauliflower until cooked and whizz it up in a food processor. You need 1/2 cup for the pizza base. Then add the ground almonds, eggs and melted coconut oil to the mix and whizz until it becomes a paste.
Transfer the ingredients on to a baking tray and make in to a flat circle (pizza base) and bake in the oven for 15 minutes. If you want to bottom to crust, you can flip over and cook for a further 3 minutes.
I made 2 small pizza's.

For the topping:

Per Pizza
2 Table spoons of Chopped tomatoes
1 Table spoon of Tomato paste
1 Teaspoon of mixed herbs
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
Topping of your choice - I chose mushrooms, sliced plum tomatoes, and slice of red pepper
Goats Cheese
Cheddar Cheese
Basil

Mix all of the ingredients in a bowl and get creative with your topping!
Cook in the oven for 10-15 minutes or until the cheese has melted and the base has crisped.

Here is how mine turned out....

The Base before baking

 Toppings complete and ready for the oven

Pret a Manger. Nom, Nom, Nom

Enjoy!

Jolie x

No bun Veggie Burger and Sweet potato fries

Being a veggie, I have tried all of the veggie burgers out there and I can safely say that Linda McCartney 1/4 with mozzarella is by far the best tasting and no way rubbery that some are.

Last year after the Bournemouth Open, we all went round to Alex D'Souza's house for a BBQ. I made sure that we got the good ole Linda Mc Veggie burgers for me and everyone else tucked in to their meaty delights. One of the guys who was cooking at the BBQ couldn't believe it when he took my burgers off the BBQ. He thought they were meat and I even asked him to taste them to prove they weren't. He still thought they were beef, but they couldn't be!

I'd love to make my own veggie burgers, but today I'm going to cheat and just give you an idea how to eat them without having the bread bun. It is of course Iceberg lettuce. I made the burgers and oven cooked a flat mushroom with cheese and placed them in to a couple of lettuce leaves.

The sweet potato fries were really easy to make. I sliced them in to strips and covered them with some coconut oil and black pepper. You could add salt to them too, but I'm leaving the extra salt out of my diet for a while. 

Voila!

Enjoy!!

Tip: Pour out the juice from the mushroom before eating. If not, it will get very messy!