Turmeric spiced burgers....recovery fuel!

The day before and the day after my Tough Mudder event I was on a complex carb, protein and anti-inflammation kick...I wanted to defend myself from all directions and help prevent muscle injury too!

Turmeric has long been know for it's healing qualities and anti-inflammatory properties and so I wanted to base my main meals around this beautiful spice, so often underused in my cooking. I think you've probably already guessed quinoa would be the obvious recipient!

This was my 'before' event dinner...

This was my 'after' event dinner...

Total yellowness!!!

Both dishes were great in their simplicty, I ate the quinoa/cauli as a main dish but it would propbably be best served asa a side dish along with some other colours :-)  We'll get onto that  dish in another post, but today I give you the turmeric quinoa burgers.

Initial inspiration for the ingredients profile came from this recipe and then I changed a few things up, namely the binding method, spices and cooking method.

I used almond flour as the key ingredient to bind them as almond flour is 'gummy' when mixed with water and is also in itself a potent anti-inflammatory, so along with onion and garlic these little burgers really should help kick sore muscles into touch (well I experienced minimal soreness after the event so who knows...)

I added a little garam masala and salt to boost the flavour, but you really want to focus on the turmeric as much as possible. Serve on a bed of spinach for even more anti-inflammatory fighting properties (and a break from all that yellow!) 

Superfoods to the rescue!!

Recipe: Turmeric spiced burgers

Serves 2

Ingredients:

1 cup cooked quinoa
1 cup sweetcorn
1-2 crushed cloves garlic or 1/2 tsp garlic granules
2 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp salt
3 tbs fine almond flour
1 tbs flax
approx 1/4 cup hot water
extra water if needed

Method:

Mix the almond flour with hot water in a small bowl and mix to form a thick paste. Mix all remaining ingredients together adding the the paste last. Add a little extra water if needed to assist the binding of the mixture.

Get your had stuck in and form small flattened patties, place these on a lined or greased baking sheet. The mixture will be a bit delicate but should easily form patties that hold together well whilst baking and being turned over once.

I didn't use any oil to coat the patties as they tasted great without, but feel free to use a light coating for extra crispness if you prefer. The patties can also be lightly fried on each side as an alternative to oven baking.  I baked them for approx. 30 minutes at 180C until lightly golden.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Silent Sunday no.75

What is my Silent Sunday ?

Tropical chia summer pudding

More coconut and pineapple!

This recipe is a keeper for hot summer afternoons!  I’m planning on making this a few more times in the final lead up to my Tough Mudder event as it was so hydrating and refreshing and I’m in full on hydration mode... irrespective of the fact that the weather in England is still dull and cold most days!

This keeps well in the fridge for 2-3 days so make a double batch if you’ve got a hot spell on... and  grab a big spoonful whenever you pass the fridge!

I’m also now wondering whether this mixture could be frozen into ice lollies...that thought literally just popped into my head so I have not yet had a chance try it out....sounds like it could work?

I added a tsp of maca powder as I often try to add it into my ‘fitfood’ recipes for an extra boost and to assist adrenal recovery, but that is totally optional and won’t affect the taste or texture.

Recipe: Tropical chia summer pudding

Serves 1

Ingredients:

1 heaped tbs white chia seeds (dark will work fine too but won’t look so pretty!)

1 banana- mashed well

1 tsp maca powder (optional)

½ cup fresh pineapple

¼ cup coconut water (or substitute regular filtered water)

Coconut sprinkles and mint to decorate (optional)

Method:

Blend all ingredients together until smooth. Or if you prefer a chunkier consists you could whip everything together lightly with a fork. (I whipped mine until almost smooth)

Allow to chill and thicken in the fridge for at least an hour before consuming.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Food for fitness... the training mentality!

It’s now less than two weeks till my Tough Mudder event.  To say I’m terrified is probably an understatement!  

Reality hit me even more so this last weekend as I took a trip to the seaside...

...Not your typical seaside visit!

Swimming in ‘freezing’ (ok well pretty cold) murky sea water and running a few miles along the beach in ankle deep water to train with water resistance, running with wet feet and getting cold.

It was not nice. Though I was glad I did it as it gave me peace of mind that my feet could cope with being wet and gritty...my trusty Fivefingers were comfy throughout.

My mum and cousins made sandcastles on the beach with the kids and 'buried' the dog whilst they waited for me.... a slight contrast!

My posts over these next two weeks may take an ever cleaner twist to my usual as I need to focus in on fuelling and hydrating my body more intensely.  Even though the recipes I post are all pretty healthy, they don’t always contain the proportions of proteins/fats/carbs and 'training fuels' that i’m aiming for right now and more than that, when i’m in recipe testing mode I can sometimes eat quite a lot! Particularly if I make a large batch of something or there are experiments that have gone wrong and are not blog worthy (but not ‘wrong’ enough for the bin).

Right now, I need to get completely focussed.

I have a few recipes that I have made but not yet posted, so not everything will necessarily be super clean :-)

Here is a sneak preview to forthcoming recipes...

For now, a few more photos and links to a few of my favourite Fit-Foods for fuel and endurance!

creamy quinoa porridge

chocolate boost mousse

Super green smoothie

Chia soft serve

Lentil and peanut dip

PB&J no bake bars

Just in case you'd like to sponsor me for my Tough Mudder challenge, here is the link to the team I am part of, all sponsorship is in aid of Help For Heroes. :-)

Introducing ‘Fit-food’ and buckwheat balls!

So many new ‘introductions’ these last couple of days…plus another one planned for next week!  There has been a lot going on that is beginning to take shape very nicely so I just want to bring you up to speed with where I am and share my excitement with you too!

Off the back of the launch of my new Wholeplus Fitness bar range, the recent weeks have had me thinking about and exploring all sorts of ‘fitness’ related snacks and recipe ideas. For example my green smoothie cheesecake was a bit of a revelation in super-healthy-tastyness!

I have a new recipe to share with you today that continues the buckwheat theme that you’ve also seen here, here and here in very different ways. Yum- I love buckwheat. But on the theme of introductions, I have added another new category to the recipes tab so now you’ll be able to search through ‘Fit-Food’. These recipes are all about high protein, or low carb, or grab and go power-snacks… basically plenty of recipes to fit an active lifestyle. Feel free to throw more ideas and comments my way as this is an area if nutrition I am very passionate about.

Click here for my full listing of Fit-Food recipes!

So without waffling on any more, here is the ‘fit-food’ recipe for today. Super simple but certainly hits the spot. Enjoy!

Recipe: Buck-coconut bites

Makes 12 balls

Ingredients

½ cup dates

¼ coconut flakes

½ buckwheat groats (you can toast them first if you like but I didn't)

2 tbs peanut butter (or other nut butter) add a pinch of salt if not using salted nut butter.

Method

Process the dates until sticky and coarsely ground.  Add all remaining ingredients and pulse to combine. Add more nut butter if too dry and more coconut if too sticky.

Options: you could also add vanilla, spices, carob or cocoa, or nuts of seeds of choice to sub some of the buckwheat or coconut.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

'Green Smoothie' peppermint cheesecake

I wasn't planning to post a recipe today (well actually I was since yesterdays post was supposed to be today but my fingers got clumsy and hit 'publish' and not 'schedule'...oops!)

But that's ok cos I accidentally came up with a little gem of a recipe that relates to yesterday's recipe and is oh so green I had to share it in the final run up to St Patricks Day!

P.S...I apologies now for the overuse of the word 'exciting' and the number of !!!! and ... you'll see in this post.

This receipt is indulgent whist being ridiculously healthy... I mean totally ridiculously healthy- so much healthier than you'd imagine when tasting a bite! Even my mum was wide eyed at how good it was and she won't go near my green smoothies! :-)

Just quickly scroll down now and take a look at the ingredients list!

I have been playing around with coconut flour and yoghurt combos a lot these last few days....such a revelation of simplicity and so versatile. I was almost dancing around the kitchen when I took this cheesecake out of the freezer, allowed it to thaw out and dove in...the texture is amazing- so soft and creamy!!

I am so excited to have created a vegan cheesecake that doesn't rely on tofu or cashews! Whoop whoop!

I have a few more experiments along these lines to bring your way soon, all equally exciting (in my opinion) but this will have to keep you going for now. Just promise me this....next time you make a green smoothie, reserve a little bit to make this!! I made a mini cheesecake as I wasn't sure if it was going to be a success or disaster, but you could easily make 3 or 4 times the amount and make a regular sized cheesecake. It really is good enough for dessert I promise (although it might freak out your dinner guests!) You can also cheat and use extra sweetener if you need to.

Right...gotta go, so much to do and so little time. All the taste testing I've been talking about that has largely sabotaged my '6 pack challenge' these last few weeks is soon to be coming to an exciting conclusion! Phew- there really is only so many dried fruits and nuts a girl can consume, so it's a good thing I had this little beauty and a big glass of the Super Green smoothie to hand for my post-work out lunch today!

Recipe: 'Green Smoothie' peppermint cheesecake

Serves 2 (or one hungry person!)

Ingredients:

3 tbs leftover green smoothie (I used this recipe)
1 tbs fine coconut flour
3 tbs vegan yoghurt (I used soy) Note: for non vegans this does also work with regular plain yoghurt
1 tbs white chia seeds (plus more for topping if desired)
1/2 tsp peppermint extract
4 drops pure stevia (or to taste)

Cheesecake base: I used some leftover 'smoosh bar' style mix from one of my testing samples. Basically its a mixture of dates, almonds and raw cacao nibs. You can use any raw crust mixture.

Method:

Mix everything together very well to form a smooth thick paste with no lumps of flour.

Press the cheese cake base into the bottom of a large silicone muffin case or a mini pie dish with removal base/sides (approx 8cm wide). Note: it may be hard to remove the cheesecake otherwise.

Spoon the cheesecake mix on top of the crust and firmly smooth the top with the back of a wet spoon. add chia seeds (or other decoration) is desired- or you can add these at the time of serving.

Freeze the cheese cake for a minimum of one hour. To serve remove from the case whilst still solid (it should peel away easily). Allow to defrost on a serving plate at room temperature for at least 30 mins.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.