Loaded Spicy Chicken Lettuce ‘Tacos’

Hey guys.

These Spicy Chicken Lettuce Tacos are probably one of my favourite recipes I’ve created. They have everything I love about a good meal; texture variety, full of flavour, lots of colour and packed with nutritents to make our cells happy. PLUS they are so filling despite being on the low carb side, with protein remaining high and a good portion of healthy fats to keep you satiated. During the hot weather I find heavy, rich meals a little tough on digestion, so something light and zesty is perfect to keep my tummy happy. I hope you enjoy!

Ingredients for 1-2 people (depending how hungry you are!):

180-200g chicken breast cut into strips

3 large cauliflower florets, roughly chopped

1/2 a red onion, chopped into chunky slices

8 cherry tomatoes on the vine

1 giant flat mushroom sliced

2 large handfuls baby spinach

1 tsp turmeric

2 tsp paprika

1 tsp chilli flakes

1 garlic glove

1/2 lemon (juice)

1 tsp tabasco

5 gem lettuce cups

a few coriander sprigs

1/2 avocado (about 30 grams) chopped into cubes.

coconut oil 1 tsp

olive oil spray

 

Method:
  1. Start by prepping your veggies and chop up to size.
  2. In a non stick frying pan, add 1tsp coconut oil. Once melted, add the red onion slices and cauliflower. Coat with 1 tsp turmeric and 1 tsp paprika until well covered.
  3. Whilst you’ve made a start on the veg, grab a grill tray and line with tin foil. Spray your olive oil across the base (or 1 tsp liquid) and arrange the chicken breast pieces across. Chop your garlic clove and scatter across the chicken with the remaining 1 tsp of paprika, a squeeze of lemon and S+P if you like, rub into the chicken to coat it with a little more oil on top.
  4. Pop your chicken under the grill for about 15-20 minutes on 200c. Flip the chicken over half way through and check on it now and then to ensure no burning or over cooking.
  5. While the chicken is grilling, add the rest of the veg to your frying pan; mushrooms, tomato and spinach. Add 1 tsp chilli flakes and mix well. Cook on a medium temperature for about 12 mins.
  6. While you have the two main parties sizzling, lets get organised to plate up! Chop your avocado into cubes and set aside.
  7. Wash your lettuce cups thoroughly and arrange on your plate. Once your veg mix is cooked, distribute it into the cups evenly.
  8. Add your chicken pieces to your tacos (if you have too much, save some for lunch tomorrow!)
  9. Scatter across the avocado, coriander, more lemon and 1 tsp of tabasco.
  10. Voila! ‘Loaded Spicy Chicken Lettuce Tacos’ complete! DIG IN.

I hope you enjoy this recipe. Do let me know if you make it, I love seeing your creations!

L x

Oven-Baked Zesty Lemon + Garlic Cod With Turmeric-Chilli Quinoa

Who else just loves this time of year? With the lighter, longer days, weather getting warmer and the general hype towards summer approaching, it puts me in the best mood!

I’ve come up with a simple supper/lunch with lots of colour and variety to pack in those phyto-nutrients. This recipe is light and balanced for those who’ve gone hardcore on those Easter choccies… or for anyone simply craving a flavour packed healthy meal.

 

Ingredients for 1:

1 cod fillet (skinless & boneless)

1/2 cup quinoa

handful mushrooms roughly chopped

5/6 cherry tomatoes sliced

1 large beetroot chunk – I bought mine already dressed in a little red wine vinegar, or add your own flavour.

handful of tenderstem broccoli

handful of french green beans

wedge of lemon

1 garlic clove

1 tsp turmeric

1 tsp chilli flakes

shake of pink salt & cracked black pepper

Method:

Start with making your quinoa and cod first. Quinoa takes around 15/20 mins to cook + absorb the water, and a similar length of time for your cod to cook through.

  • Firstly, rinse the quinoa then add it to a saucepan with 2 cups of water and bring to the boil. Once bubbling, turn to a simmer and let the water absorb. Keep an eye on the texture in case you need to add more water.
  • Make a little tin foil parcel on a baking tray and place the cod inside. Chop your garlic clove into slices and place over the top of the fish with the lemon juice. I also added some oil spray across the top of the fish and massaged the flavours in a little. Cover the foil over and bake at 180c for about 15 mins.
  • Pop the cherry tomatoes and mushrooms into a pan with a tsp oil/butter, sprinkle some black pepper and pink salt and let them cook gently until the tomatoes are nice and juicy and the mushrooms have softened *did you know, cooking tomatoes actually makes the nutrients more bio-available for our bodies than consuming them raw?*
  • Lastly, cook your green veg – boil/steam however you like to do it… I like mine to have a crunch, so it’ll usually take about 2-3 mins.
  • Now the quinoa should be just about absorbed, add in a tsp of turmeric, a tsp of chilli flakes and more salt/pepper if needed. Mix together until equally combined and steaming hot.
  • Plate up! Don’t forget to add your beetroot if using, too. I like to drizzle the left over lemony-garlic juice from the foil parcel over the top of everything once plated.

It may seem like a bit of a miss-match of ingredients but filling your plate with lots of colour and variety is a fab way to ensure you’re getting a range of vitamins and minerals to fuel your body. I love this combo of flavours, the lemony-garlic fish with that hit of chilli and turmeric in the quinoa is suuuper tasty. Who said simple dishes are boring? This one definitely isn’t.

 

Let me know if you try this recipe, I’d love to know your thoughts.

L x

 

 

Vegan Butternut Squash & Beluga Lentil Stew

I don’t class myself as belonging to any type of ‘diet group’, whether it be paleo, raw, no-carbs/juice diets etc… the list goes on. I aim to eat a balance and variety of foods, keeping my intake of added sugars very low, and very little processed. This seems to work for me and makes me feel good. What I will say though, is Vegan food really is some of the tastiest food! Luckily for me, I genuinely LOVE vegetables, which definitely makes the food more enjoyable, but I love the fact that cooking vegan food makes you more creative in the kitchen with flavour/textures and you’d be surprised what delicious dishes you can come up with!

I was craving something hearty, warming and full of goodness after a long day at work, so I came up with this:

Vegan Butternut Squash & Beluga Lentil Stew with Cauliflower ‘Rice’

Ingredients (serves 1):

200g butternut squash chopped into cubes

60g beluga lentils (I bought the merchant gourmet ready ones – so handy)

half a medium white onion – chopped up

1 garlic clove

70g chesnut mushroom sliced

50g avocado

1/2 fresh red chili

200g tinned cherry tomatoes

80g cauliflower heads

1 vegetable stock cube (I used kallo, low salt) in 250ml boiling water

1tsp cumin

1tsp smoked paprika

1tsp coconut oil

fresh coriander + lemon wedge to garnish

 

Method

  • In a saucepan, melt your coconut oil and put in the onion, butternut squash and garlic – cook on medium heat for about 8 mins.
  • Add your cumin, smoked paprika, fresh chili and a little salt & pepper if you wish. Once coated with the spices, cook for another 2 mins then add your tinned tomatoes and veg stock. Bring to the boil, then turn the heat down to simmer for 20 mins for the squash to soften.
  • Add to the pan your mushrooms and stir through – If the sauce gets a too thick, add a little more water to allow the squash to continue to cook through. Add the lentils in last – these only need heating through gently.
  • In your blender, whiz the cauliflower heads to a ‘rice’ like consistency (if you have a nutrtibullet this will take literally a matter of seconds) and mix with a tbsp water. Transfer to a bowl and heat in the microwave (optional) for 3 minutes for quickness.
  • Whilst you have your cauliflower rice on the go and your stew still cooking away, take your avocado half and slice it length-ways, chop a few springs of fresh coriander and get your bowl ready to dish up.
  • The stew all in all should take around 30/40 mins to cook, test it by cutting a piece of the butternut squash to make sure it’s soft through the middle. Once ready, place in your bowl with your cauliflower rice, topped with the fresh avocado, coriander, lemon, a little extra chili if you like it more spicy and a sprinkle of himalayan salt and black pepper. If you are not vegan, a dollop of greek yoghurt is lovely on the side and bumps the protein content up a little.

I hope you enjoy my recipe, it’s delicious, fresh, veggie packed and provides a whole lotta comfort after a busy day. It’s a new favourite and I’m already looking forward to making this again! Let me know if you have any yummy vegan recipes you’d recommend? I always love trying out new things.

L x