PAD THAI IN TEN MINUTES

Sunday night and you are craving take away? I get it. You don’t have much in the fridge, you don’t have much energy and you can’t be bothered cooking anything other than scrambled eggs… cook this pad Thai in ten minutes instead!! 

 

 

PAD THAI IN TEN

serves 2 – GF DF

1 Tbs peanut butter

2 Tbs coconut oil

1 tsp ground coriander

1 tsp chilli flakes

1 tsp ground turmeric

1 tsp garlic paste / crushed

1 tsp ginger paste / crushed

squeeze of lime

1 can coconut milk (don’t shake you want the too thick bit)

2 chicken breasts – diced small

3 eggs

green veggies or whatever you have. I used zucchini and broccoli – diced small

pad thai flat rice noodles GF (for 2 people)

METHOD:

Place garlic, ginger, all spices, coconut oil, and peanut butter into deep fry pan. When melted into paste add the top half of the coconut milk can. The stuff that’s gone solid and tip the coconut “water” out. Add chicken diced up. Add green veggies. Cover 8 minutes on medium heat. Stir often… (Pretty much just allowing the chicken to cook. If pieces are bigger it might take longer.)

Meanwhile – make rice noodles, preferably the thick flat ones typically used in pad Thai. Boil kettle. Cover noodles with boiling water in bowl and cover with plate. Sit for 5 minutes.

Meanwhile – whisk 3 eggs. Pour into small fry pan and make an omelette. Flip. When cooked. Slice into thin eggy strips.

Throw noodles into chicken and sauce mix. Add eggy strips. Serve with fresh coriander, lime wedge and some crushed peanuts … done !

Put your phone down, take your pants off and enjoy your Sunday night on the couch with a healthy Thai “fake” away !

K x

4 INGREDIENTS 4 WAYS

When it comes to breakfast I don’t need to rant on about how it is the most important meal of the day and should be packed with CARBS, PROTEIN and FAT right? A few staple breakfast ingredients include oats, eggs, almond milk and bananas (*cough* peanut butter *cough*). It occurred to me the other day that my porridge was very similar to my Sunday Oat pancake, and my breaky smoothie was looking a bit like my soaked oats just blended.  

Here are 4 different ways of eat the SAME 4 ingredients at breakfast time each with a slight little tweak to make it unique. Try it one morning this week. It doesn’t matter whether you bake, fry, blend or soak these ingredients you are in for a nutritional treat!!

BREAKKY SMOOTHIE

1/2 C oats

1/2 cup almond milk

1 banana

1 egg  (you will NOT taste raw egg)

Additions:

1/2 cup berries or 1 handful spinach (as pictured)

METHOD: place all ingredients in a blender and blend until smooth and creamy. Serve in a glass jar with some coconut flakes.

 

 

OAT PANCAKES

1/2 C oats

2 Tbsp. almond milk

1 large banana (save 1/2 for topping or sliced into mixture in pan)

1 egg

Additions:

extra banana, walnuts, maple syrup and yoghurt for topping

METHOD:

Blend all ingredients (keeping 1/2 banana separate). Heat some coconut oil in pan. Pour 1 large pancake into hot pan and cook for 3-4 minutes. Alternatively you could make 4 smaller pancakes. If you chose – add sliced 1/2 banana now before flipping to the other side for another 3-4 minutes.  Serve with yoghurt, berries and maple syrup.

 

 

OVERNIGHT SOAKED OATS

1/2 C oats

1/2 cup almond milk

1 banana

1 egg

Additions:

1 Tbs chia seeds

1/2 cup berries and seeds for topping

METHOD:

Mash banana and egg together. Add milk, chia and oats and stir until combined. Place in fridge over night to allow for the chia seeds to expand and soak up. Top with berries, nuts and seeds and enjoy.

 

 

BAKED BANANA OATS / MUG CAKE

1/2 C oats

1/2 cup almond milk

1 banana (save 1/2 banana for topping)

1 egg

Additions: 

1 tsp. baking powder

2 tsp. psyllium husks

1 tsp. ground cinnamon  

1 tsp. stevia  

METHOD:

Blend together above ingredients (keeping 1/2 banana separate) for later. Pour into a greased or lined baking dish, mug or ramekin. Top with sliced banana. Bake for 15 minutes at 160 degrees Celsius or microwave for 3 x 30 seconds.

P.s Don’t be afraid to use raw eggs in your smoothie or oats. Trust me – you all love mayonnaise and aioli right? well that’s 90% raw egg. Adding an egg to your next breakfast meal can add a whopping 7 grams of protein and only 5 grams of healthy essential fats.

K

BRUNCH SORTED; Broccoli and Corn Fritters

Super filling and wholesome, healthy with minimal ingredients and maximum taste. Do yourself a favour or woo someone with your breakfast skills. 

BROCCOLI AND CORN FRITTERS WITH POACHED EGGS, AVO AND DUKKAH

Makes 12 fritters (serves 4) – 45 mins – GF SF DF* P*

INGREDIENTS

1 + 1/2 cup oat flour (could also use almond flour for Paleo)

1/2 whole broccoli including stalk (or zucchini)

5 eggs (+ extra for poaching/boiling after)

1/4 cup olive oil

2 tins sweet corn kernels (200gm tins)

dukkah

Chili flakes and cumin

extra oil for pan

1 avocado

feta (optional omit for dairy free)

METHOD

 Place broccoli in blender or processor and pulse until finely diced. Place in bowl. Whizz the eggs and oil together and add to broccoli. Add corn drained. Add oat flour and spices. Mix until combined into thick cake mixture. Too thick? Add another egg.

Heat fry pan. Makes 6 -8 fritters. Put 4 in a pan to start. Cook for 5 minutes each side. Set aside. Use rest of mixture for final 4.

Meanwhile boil water for poaching eggs. You can use 1 or 2 eggs each up to you. You want to make your eggs nice and runny to compliment the fritters but of course you can cook your eggs totally up to you so i’ll let you freestyle this step.

Cut avocado in half. Spoon out and slice finely ready for plating up.

Fritters and eggs ready? Now we plate.

3 fritters per plate. Top with egg/s. Crumble feta on top. Splay avocado out on the side in a pretty way. Top with dukkah or spices and enjoy.

You could have haloumi instead of feta and if you are feeling super special why not add bacon or smoked salmon. You don’t need toast the fritters are the start themselves.

Tag me @katierobynmorgan

K

BEST WEEKEND WALKS WITHOUT LEAVING THE CITY

London is known for its vast busy city but also its gorgeous parks and green spaces. With Hyde Park, Green Park and Regents Park in the city center just to name a few, there is always a chance to get your dose of mother nature just a skip hop and jump away from the main roads and tube stations.

Here are my favourite weekend walks you can do without getting on a plane or leaving the City.

1.The Wilderness – Hampstead Heath; If it is a nice day you can even go swimming in the outdoor ponds – I dare you!! The Heath is the most amazing place to explore and get lost in. Every time I go to the Heath I manage to stumble upon a new path or area. Grab your muddy shoes and explore the wilderness of London. To get there; Get the Northern line to Hampstead station or the overground to Hampstead Heath station.

 

2. The Canals – Little Venice to Kings Cross; This one isn’t ‘wilderness’ but it is a lovely walk or ride and a great way to soak up London’s culture. Start at Little Venice in Paddington (Beany Green Cafe which was on my best smashed avo brunch blog post recently) and meander around towards Camden Town and eventually Granary Square in Kings Cross. There are some really pretty houses on the canals, the London zoo, lots of locals living on wooden boats, graffiti in Camden and talented buskers. Want more? Keep walking up the Regents Canal towards the Islington area. Endless beauty.  To get there; The nearest tube station is Paddington.

 

3. The waterfront – Southbank; Waltz along from Borough market up towards Jubilee Gardens near the London eye. Avoid the peak touristy times so you aren’t bumping into people but this is a great walk and get your camera ready for all of London’s iconic views. There is so many musicians and artists to take in and sometimes a market or book sale. You won’t be bored. To get there; Get the Jubilee or Northern Line to London Bridge.

 

4. The manicured landscape – Kew Gardens; it doesn’t matter which time of the year you go, it is always beautiful. The colours of the Autumn leaves are stunning, the Christmas lights are magical and the spring brings out bright flowers by the hour. Kew gardens is the largest and most diverse botanical and mycological collections in the world and right on London’s doorstep. To get there; get the District Line or Overground to Kew Gardens station and walk.

 

5. Pride and Prejudice style – Morden Hall Park; A stunning park located in South London full of little quaint foot bridges over the meandering river. The trees are stunning. It honestly looks like something out of a movie with Mr Darcy. To get there; ride the Northern Line all the way to the end, Morden.

 

6. To See The Deer – Richmond Park;  Only a short tube ride to the outskirts of London and you can walk around the knee high grass fields amongst the wild deer. There will be people riding their horses, keen runners getting their km’s in and a whole lot of natural air, not to mention the cute little English pubs to get lunch at. To get there; get the Overground or District line to Richmond.

 

So pack some water, a rain coat (just in case, it is London after all), some snacks and a charged phone and off you go what mother nature has to offer.

K

AVOCADO ART IS SET TO BE THE NEW LATTE ART

WE COULDN'T AGREE MORE !! ESPECIALLY BECAUSE WE LOVE AVOCADO ART JUST AS MUCH AS OUR LATTE ART HERE AT GRILL MARKET. 

Our Vegan Queen Ellen Gould is our avocado specialist here at Grill Market Chelsea - she even got a mention in the Evening Standard online magazine. Link Here http://www.standard.co.uk/lifestyle/foodanddrink/avocado-art-is-set-to-be-the-new-latte-art-in-london-a3570201.html 

PROTEIN BANANA BREAD

Rainy saturday afternoon and a pile of brown spotty bananas can only mean one thing. Banana bread! Oh and also today is apparently the most depressing day of the year aka ‘Blue Monday’ therefore I thought it was a perfect time to post a warming happy recipe. 

This recipe requires a blender or food processor and you just chuck everything in and blend away like a one pot wonder. Try it one cosy cold night this week.

PROTEIN BANANA BREAD

Serves 8 – GF SF DF* – 60 minutes

INGREDIENTS

2 ripe bananas

1 cup almond meal

1/2 cup coconut flour

3 scoops Vanilla whey protein powder (could sub for almond meal)

150mls almond milk

200mls egg whites

3 Tbs honey or maple syrup or 1/4 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

pinch of cinnamon

1/4 cup cacao nibs for crunch and topping

 

METHOD;

Blend together all ingredients and pour into a baking loaf tin lined with grease paper.

Bake at 180 degrees for 45 -50 minutes until golden brown.

Leave aside to cool or just slice it hot and enjoy that steamy loaf.

Cut into slices and freeze if there are any pieces left.

K

VEGAN; 5 minutes with our Vegan gal Ellen

Ellen is holding the fort for vegans at Grill Market all the way from Sydney Australia. (Just incase we didn't have enough Aussies on the team). She is the queen of the avocado rose and beautiful banana art. Come in and check her out! Let's get to know her more in 5 minutes... 

GM; How long have been vegan for?

E; A bit over a year now. So I am nutritionally vegan, however I still own leather etc. Does that count? Or am I plant based?

GM; What is your favourite Vegan Grill Market menu item?

E;  Probably the porridge. With berry compote, hazelnut butter and banana. It's the S#!t ! 

GM; Oh yes you are our talented label writer and banana art gal! You are very creative. 

E; Haha! I do love anything I can make pretty. I studied special effects make up so I always find a way to incorporate a bit of art into everything. 

GM; What do you miss most about non veganism? 

E; NOTHING! There is a replacement for everything. I can honestly say nothing. Not even cheese. But I do miss the availability of food though. 

GM: What do you wish was on the GM menu? 

E; Vegan pancakes! or Tofu scramble.... watch this space!! 

GM; Favourite food? 

E; AVOCADO! 

GM; one last question. How do you describe yourself in a shake? 

E; A fruit smoothie with frozen bananas. Like banana 'nice' cream. Topped with Peanut butter, coconut crumbs and cacao nibs!! 

Thanks Gal !! You inspire us to take that leap towards a more plant based diet daily!!! 

instagram; @ellenngould 

 

SUGAR FREE SCONES

Scones …. mmmm. Who doesn’t love a classic scone? I whipped these up in 20 minutes from start to mouth and they are top top! We don’t have sugar in the house at all so naturally they are sugar FREE!!

 

 

CLASSIC SUGARFREE SCONES

Makes 8 scones – (serves 1? Haha jokes 8)

350gms self raising flour (could use GF flour if needed but I didn’t)

1 tsp baking powder

175ml full cream milk

90gms butter (softened)

1 tsp salt

3 Tbs sugar replacement – I used sweet like sugar Erythritol. But you could use rice malt syrup or honey too.

1 tsp vanilla essence / extract

squeeze of lemon juice

1 egg for glaze

1/2 cup sultanas (optional) I made 2 batches and did one with and one without !

METHOD;

Microwave milk for 30 seconds. Add lemon juice and vanilla. Set aside for 5 mins.

Mix flour, salt and baking powder in clean bowl. Add butter and using your hands mix until crumbly.

Make a well in the middle of the flour mix. Pour in milk. Using a bread knife mix it together. It will be very sticky.

Spread some flour out on the bench.  Pour dough onto bench. Kneed the dough and fold it over itself about 4-5 times. Make sure your hands are covered in flour too.

Flatten into about 3 cm thick dough. Using a 5cm diameter circle cutter or glass dip in flour and then cut into the dough.

You should make 4. Then roll mixture again and make another 4 total of 8 scones.

Place on lined oven tray. Glaze with a whisked egg (to brown them) and then place them in the oven for 10 minutes. Set the timer and don’t forget them.

Take them out and set aside to cool. If eating them the next day simply wrap them when cooled into a tea towel and leave on bench over night.

Serve with pure strawberry jam and clotted cream!!!

You’re welcome !

K