Tag Archives: Honey

A rerun of one of our most popular posts on Honey…From Sally the health benefits of this lovely liquid and from me the recipes…I hope you enjoy!

Raw honey-Fresh Honey-

 

via Smorgasbord Health Column Rewind – Cook from Scratch with Sally and Carol – Honey: Nectar of the Gods

I hope you have enjoyed this rerun of this post on honey if you have please share on your favourite social media and have a happy Wednesday xx

Retired No One Told Me! A roundup of posts…Cabbage, Pumpkins, Bananas and a tour around the culinary Alphabet…H.

Where have I been…Phew well, it started with my laptop going kaput…Then a combination of others things and a catchup and scheduling of posts so that I don’t get put in that position again.. you know how it is all of a sudden you are inundated and then I had a girly few days away. in not so sunny Phuket..

Before I knew it September had started so I have picked a few of my favourites and am taking this chance to tell you of a few changes afoot…No… not more flip flops…lol

I am putting Fruity Fridays on the back burner, for now, to be replaced with Fang-tastic…Food( Halloween) and then Christmas Crackers… I know for many of my readers Halloween is a special time of year and always celebrated in style…So I will be bringing you everything that is Halloween including Spook-tacular recipes, games, decorations and a few spooky facts…

It will be followed by Christmas Crackers from the 9th of November…

So get comfy, snuggle up in your favourite chair and have a read…

lady relaxing kindle-1867751_1280

The first post out of the starting blocks was an older post of mine on the Coconut…Which once again has hit the headlines…Myself I will continue to have my daily glass of coconut water and when suitable I will use coconut oil in my cooking and if I am frying…I do not believe all I read and like to make my own informed decisions on my food and drink and as always moderation is the key as is a well-balanced diet…

coconut- palm-

laden with coconuts

https://blondieaka.wordpress.com/2018/08/24/fruity-fridays-the-coconut-is-it-a-fruit-a-nut-or-a-seed-2/

Next came a reblog… a poem written by a fellow blogger, Ellen Best on a subject which I was horrified to discover was still really prevalent and happening in this so-called enlightened society… A poem which is very well written and highlights the horror of which I believe we should all be aware and when possible add our voice.

https://blondieaka.wordpress.com/2018/08/24/watch-right-of-passage-on-youtube-fgm/

Never throw any bread away …There is always something you can make from the odd little bits just freeze them until you have enough or blitz into breadcrumbs and freeze.

Bread and Butter Pudding

https://blondieaka.wordpress.com/2018/08/27/old-fashioned-bread-and-butter-pudding/

My new Monday series on what is really in your food…started out just as an inquiry for me on something I wanted to know and has escalated from there…I have been truly amazed, shocked as I thought I knew quite a lot and thought I knew what to avoid I am on a big learning curve ..Once again on my soapbox but the posts are proving to be very popular so will be a regular Monday feature for a while.

banned-1726366_640 2

I was shocked to find that man preservatives banned in Europe are still being used in food manufacture in the US…Shocked to the point that if the said food is exported to Europe from the US those banned substances are not used but still used in food for consumption in the US…I just can’t get my head around that…

https://blondieaka.wordpress.com/2018/08/27/what-is-really-in-your-yoghurt-and-how-healthy-is-it-for-you/

My healthy eating food posts on a Tuesday are also proving to be very popular …Tune in on Tuesday as I did tell you last week that no food diary would be completed as I was away on a girly few days…

No more...Diets Healthy eating (6)

https://blondieaka.wordpress.com/2018/08/28/healthy-eating-no-more-diets-3/

My Wednesday Cookery Column over at Sally’s was all about the humble cabbage which I love as a vegetable cooked or raw…

cabbage- kale-red-cabbage-cabbage-rolls

https://blondieaka.wordpress.com/2018/08/29/smorgasbord-blog-magazine-the-food-and-cookery-column-carol-taylor-cooks-cabbage-stuffed-red-pickled-pasta-dishes/

Halloween is coming… There are pumpkins and squash galore and some of those pumpkins are massive …

halloween-2661369_1920

https://blondieaka.wordpress.com/2018/08/31/fruity-fridays-the-pumpkin-and-yes-it-is-a-fruit/

Autumn and Winter is coming and in some climes, the weather is getting cold enough for the heaters and boilers to go on…A cautionary tale from Sally which you would be well advised to listen to…

https://smorgasbordinvitation.wordpress.com/2018/08/30/smorgasbord-health-column-carbon-monoxide-a-silent-killer-by-sally-cronin/

My mum used to love squeezing boils and pimples and digging out splinters but she then started to use this salve recommended by her mother and not so much digging around in some poor unfortunates flesh was required as you could pop the splinter out as it draws it to the top.

calendula-essential-oil

https://blondieaka.wordpress.com/2018/09/03/natural-homemade-healing-remedies-black-drawing-salve-calendula-oil/

Finally, we have my monthly post over at Esme’s Salon she has a lovely new website so check it out and come and say hello …. This month it is the letter H… Have you had a Hangtown Fry?

honey-raw-fresh

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-h/

Thank you so much for reading this if you loved any recipes then please pin them or just share on your favourite media.

About Carol.

Carol-Taylor-Retired-No one told me_

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:https://www.pinterest.com/caroltaylor56/pins/

Until next time…and don’t forget all will be revealed on Tuesday about my exploits in Phuket and how much I gained, lost or stayed the same x

 

 

The Culinary Alphabet …The letter H…

Welcome to this month’s Culinary trawl through the alphabet and it is the letter H. The choices on what to showcase were many and I had quite a hard time deciding which ones to feature.  Otherwise, you could be looking at something akin to War and Peace and we all want peace in our kitchens don’t we?

Honey:

Also known as  Nectar of the Gods.

Where do I get my honey? Well, my first bottle, I was sitting on the beach with my sundowner, fending off the ever-present sellers of touristy bits and bobs, when a man appeared carrying a very heavy-looking bucket. What did he have? Well, I had to look and what a surprise, it was fresh, very fresh honeycomb, and he strained the most glorious bottle of fresh honey. I just had to purchase it, the taste was so fresh and very slightly scented, amazing and a beautiful golden colour.

And enjoy!

Now I have moved to the North of Thailand I get my honey straight from the comb, I am so lucky and I know that and it is beautiful.

I always take a little apple cider vinegar with a spoonful of honey in hot water first thing in the morning, on an empty tummy.  I have been taking it for a couple of years.  It is said to fight off joint inflammation and I don’t suffer from joint pain or anything.

Honey mixed with Dijon mustard makes a lovely glaze for BBQ meats.

Or one of my favourites is

3/4 cup of honey
Red chillies finely chopped, 1 tbsp
Green chillies finely chopped, 1 tbsp
Lime juice, 1 tbsp.

Mix all together and leave for 1 hour in the fridge it is then ready to use.

spicy-chicken-wings

 

Another wonderful dip for a cold meat platter on a summer’s day…

To make you will need:

  • 2 tbsp oil,
  • 3 garlic cloves chopped,
  • 1/2-1 tsp red pepper flakes,
  • 1/3 cup honey,
  • 2 tsp soy sauce,
  • 2 tsp rice vinegar,
  • ¼ to ½ cup water
  • and 2 tsp cornstarch.

In a small bowl stir together the honey, soy sauce, rice vinegar, ¼ cup of water and the cornstarch.

Put the oil in a medium saucepan over a medium heat and let the mix warm up for about 30 seconds, add the garlic and cook until fragrant and just starting to color, 15-20 seconds max.

Add the red pepper flakes and cook for another 15-30 seconds until garlic is very lightly browned.

Restir the honey mixture and pour into the saucepan, bring to a simmer stirring, reduce the heat and simmer for 5 mins stirring frequently.

Add more water if desired.

You now have a lovely dip for your cold platter.

What I also love is chilli infused honey. 

Place honey in a saucepan and warm until it reaches 180 degrees on a sugar thermometer. Watch it carefully so it doesn’t burn. Then pour your honey over a jar of chillies. Cool to room temperature.

Beautiful with meat or fish.

Enjoy!

Hamburger:

The hamburger or burger as most commonly called first appeared around the 19th century or early 20th century and the evidence suggest that it originated in the U.S.A and consisted of two pieces of bread and a ground beefsteak.  How far has it evolved since then??

There are great burgers and there are the worst burgers you could ever eat. Me I am not a fan of the burger and on the odd occasion when we do have them I make my own. There are the schools of thought of which the late Anthony Bourdain was one that a burger should be just that and not have so much in it that you couldn’t get your mouth around it.  I have seen pictures of some huge ones so I do tend to agree with him that less is more.

My favourite burger is a beef, red, onion and parmesan burger.

Ingredients:

350 gm best beef mince
1 med red onion very finely chopped reserving a few whole rings of onion to go in the burger.
2 med eggs yolks beaten
25 gm breadcrumbs
1/4 tsp chilli powder
1/4 tsp ground cumin
1/2 tsp Dijon mustard
1/2 tsp oregano
35 gm parmesan cheese
Olive Oil
Sea Salt
Freshly ground pepper.

Let’s Cook!

If you are cooking your burgers on the BBQ then the first job is to get the BBQ going as you want it nice and hot.

Chop the onion finely and blitz in the food processor…add the egg yolks with the breadcrumbs, spices and Dijon mustard mix to combine. Finely grate the parmesan and mix in well.

Add the mince and season well..I always cook a tiny little patty as a tester that way it is easier to adjust the seasoning.

I find mixing with your hands is a good way to combine the ingredients properly once mixed then form into the sized burgers you require.

Cover with cling film and leave in the fridge for 10 minutes or so to firm up before putting onto the BBQ or grill.

Drizzle with olive oil and season when you put them on the griddle and cook for 4 mins each side more if you like your burgers well done.

burger- patties

Once the burgers are done then let them rest for a few minutes before putting them in the burger bun.

Serve in a toasted bun with sliced red onion and relish of your choice. Plain and simple but really tasty.

 

Herbs:

Fresh Herbs are something that I always have in my fridge and my garden, Don’t you?

Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!

Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???

They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?

It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.

Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.

I think herbs always lift an ordinary dish and make it a little bit more special  for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.

Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.

Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.

 

Add mint leaves to that bowl of ice cream see how much more refreshing it is.

Half and Half:

Half and half known as single cream in the UK is a blend of whole milk and light cream it also cannot be whipped. It does, of course, have a higher fat content than ordinary milk but adds that touch of creaminess to sauces, coffee, ice cream bases, rice pudding, mashed potatoes it has many uses in the kitchen. It is, however, better to add at the end of your cooking as if you overheat it then it will curdle.

Hangtown Fry:

What an intriguing name? It is a type of omelette with the original and most common version being made of Oysters, bacon, and eggs which sounds like a wonderful combo to me. It was originally made famous in the Californian Gold Rush in the 1850’s there are also many tales surrounding this dish from prisoners on death row ordering one as there last meal knowing that the Oysters have to be shipped in so many tales I am sure there is a book somewhere.

Hull:

Quite simply to hull means to remove the stems of fruit like strawberries without just slicing the top of which not only wastes some of the lovely fruit it spoils the look of the fruit.

Hotpot:

Originating from Lancashire in North West England it is made of lamb or mutton and onions topped with sliced potatoes and cooked slowly in the oven…

Hummus:

Combine
3 tbsp Tahini Paste with
2 tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil
1 clove Garlic,
½ tsp ground Cumin and a
½-1 tsp salt and blitz.

Then add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
Add the other half of Chick Peas and blitz again 1-2 mins.
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

Haggis:

Haggis is traditionally served on Burns Night which is a Scottish Celebration of the famous Rabbie Burns a Scots poet. Made from sheep’s pluck ( heart, liver and lungs) which is minced and mixed with oatmeal, suet, onions, spice, salt and moistened with a rich stock it is then cooked in an animals stomach and served with neeps( swede/turnip) and tatties( potatoes) and of course a dram of Scotch Whisky to wash it down.

This post first appeared on Esme’s Salon for which I post monthly.

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading and if you loved this post and know someone who would find it helpful, Please share xxx…and let me know how you are getting on in comments I would love to know we should all support each other, shouldn’t we? Xxx

 

Fruity Friday…The Raspberry…

Fruity Fridays The Raspberry

 

Welcome to Fruity Friday today I am showcasing a fruit which is synonymous with desserts and I definitely am not the desert queen by any means…I may make the odd ice cream or a fruit compote but my culinary skills lie elsewhere I am a savoury lady although I  used to make birthday cakes when my kiddies were young and I wish I had the photos but I didn’t back them up and lost all of them a few years ago…Lesson learnt the hard way … I think my favourite was Goldilocks and the three bears and of course, I made numerous forts and fairy castles…I digress…

I suppose this is what has stopped me my lack of dessert making in showcasing a fruit which I love… fresh or frozen it freezes very well…The Raspberry…

raspberry-3454504_1280

Raspberries are an excellent source of Vitamin C, manganese and dietary fibre. They are a very good source of copper and a good source of Vitamin K, Vitamin E, magnesium, folate, omega-3 fatty acids and potassium.

A little powerhouse of benefits…

Spicy Raspberry Sauce.

  • I punnet of raspberries
  • 3 tbsp. Hot pepper sauce
  • 1/2 cup honey
  • 1/2 tsp. smoked paprika

Let’s get saucy…

In a blender, purée raspberries with 1/4 cup water; strain through a fine-mesh sieve over a medium bowl, pushing the mixture through with rubber spatula.

Into the raspberry mixture, whisk the honey, smoked paprika, 1/8 tsp salt, and remaining 3 tablespoons hot sauce.

This spicy little dip is lovely with chicken wings or sliced strip steak…

I like raspberries made into a fruit compote and I love it with porridge oats …To make the compote measure 3 cups of fresh or frozen raspberries, 1/3-1/2 cup of sugar, I tsp lime juice…Just pop your berries in a saucepan on a low heat with half the sugar if you think you need a splash of water then add it bring to a slow rolling boil and let simmer until the sugar has dissolved and the fruit has broken down add your lime or lemon juice.

I don’t mind the pips but if you prefer a smoother compote then pass the mixture through a fine sieve.

raspberries jam-3483528_1280

Adjust the sugar depending on how sweet you like your compote ..I prefer mine on the tart side …This will keep in the fridge for about a week or freeze it in portions.

You could also do a mix of different berries, blackberries, blueberries, cranberries which is also very nice and something which I do…

A compote is also lovely served with natural or greek yoghurt…

Raspberry Balsamic Vinaigrette.

Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes.

Mash berries using a fork until liquefied if you prefer a smoother vinaigrette then blitz in a small mixer.

Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover the jar with a lid and shake until dressing is mixed well.

Store in refrigerator.

Raspberry Smoothies.

Raspberry Protein Shake

Doesn’t that look beautiful? To me, it just screams drink me the colour is awesome so vibrant.

Ingredients:

  • 3/4 cup of coconut water
  • 1/3 cup of greek yoghurt
  • 1/2 cup of frozen raspberries
  • 1/2 medium beetroot(raw) peeled and diced.
  • 1 tbsp honey ( optional)
  • 1 tbsp chia seeds ( optional)

Let’s, Blitz!

Measure all the ingredients into your blender and blitz away… The colour was amazing a beautiful colour and it tasted very nice not too sweet and I did add honey.

This smoothie can be drunk instead of a drink with protein powder and the like in it …An alternative to bought protein drinks…Having never had a protein drink I do not know what they taste like although I have listened to others who say well they don’t taste great but I drink them anyway…Really!

I think I know which one I would rather drink…Don’t you??

Did you know?

raspberries spoon-3188377_1280

Each raspberry consists of around 100 individual tiny fruits, called drupelets, filled with one seed. They are arranged in a shape of a helmet around the centrally positioned small stem. When ripe raspberries are harvested from the plant, the stem remains on the mother plant, leaving the hole in the middle of the fruit.

Did you know?

Scotland is famous for its raspberry growing. In the late 1950s, raspberries were brought down from Scotland to London on a steam train known as the Raspberry Special.

I think my abiding memory of raspberries is one picking them as a child and two my nan used to make the best trifle with raspberries no custard just plain sponge, raspberries and jelly made with raspberry juice and served with lovely fresh cream …Very simple and how I make my trifles to this day…Nothing fancy…Just simply done so fruity and fresh…

So no I am not a fancy dessert queen just simple flavours and that is how I roll…No airs and graces…Just me…

I hope you have enjoyed this post and if you have please pin it or share on your favourite social media … Comments in the comments section it really makes my day to hear from you…What is your favourite recipe using raspberries???

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Enjoy your weekend, have fun and laugh a lot and be mindful xxx

 

Healthy Eating…How to lose weight and eat the foods you love…

lady holding veggies

Thank you for joining me again this week….Carol’s Bootcamp I should be calling it…Haha…What are you unfollowing me for… but NO!

What I will be doing every Tuesday after I have told you a little..no everything about my lifestyle and eating habits… Is??

Show you what works and diets don’t!

I have tried them all…Cabbage soup, no carbs, no fat, those awful meal replacement drinks, various fat burning tablets( haha) sucker…as they laugh all way to their bank at my expense…Yes, some worked…a little, not so much or I felt ill, got headaches… You name it I have probably tried it!

When I retired I thought …yes can’t you hear cogs whirring… I am going to change, I found blogging and writing, had time to cook more, experiment…I have so much more I want to do…

So if you want to join me …It is free…I don’t want to know how much you weigh, I will not be checking up on you… We are all adults…grown up even…

All I ask is honesty..you cheat..you cheat yourself, your health not mine… YOURS!

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Let’s Do This!

First and foremost…What do I drink…I looked at what I was drinking and no wonder it piled on the pounds…Diet Pepsi…Sugar…Any bottled drinks which promote AND SCREAM good for you and healthy…Read the labels…They lie! The SMALL print which even with a magnifying glass I can’t read…I don’t have time to read it…Do You? So if it has more than 1 ingredient I don’t buy it!

Because if it is 100% whatever they are selling what else do you need in your drink??

So what do I drink?

First thing in the morning...before anything…

A small glass of hot water with a tbsp of Apple cider vinegar and a spoonful of honey I also sometimes grate in some fresh ginger.

During the day…

Fresh coconut juice ..and yes I am lucky I have it here they grow on trees here…I buy mine from a little man down the road who cuts the coconut and pours out the juice scoops out the soft flesh and puts that in my juice.

coconut-2327075_1920

 

Sometimes I make a fruit and vegetable smoothie. For me, this normally replaces my lunch and contains whatever fruit and or vegetables I have Beetroot, tomato, carrot all go lovely with fruits…

https://blondieaka.wordpress.com/2017/03/20/tropical-sunshine-in-a-glass-take-5/

I also drink Kombucha which I love… again just watch the labels if you BUY kombucha I will give you the recipe to make your own in another post.

But what is Kombucha? It is a fizzy tea, usually made with black or green tea, sugar, bacteria, and yeast… called a scoby… It has a slightly sour, almost vinegar-like taste which suits me as I prefer sour to sweet.

kombucha-1074594_1920

Health benefits of drinking Kombucha

Also, drink lots of water…

I have one cup of tea a day made by my son or hubby..that is my only hot beverage. English Tea, a dash of milk, no sugar. Occasionally I vary that with Green tea, redbush tea or Matcha…

So for me a variety of drinks but all drinks I love and which are healthy… No added sugars or preservatives…

What I am asking you to do is look at what you drink… does it contain lots of milk and sugar?? Do you drink them in moderation or 8 a day????

Moderation is my word for this new way of eating…I eat what I fancy… but sense comes into THE EQUATION ..because if I ate chocolate all day then that is crazy and would not do my health any good…SO MODERATION.

You choose what you drink for good health… Can you make it more healthy? Have you tried other drinks? You may like them… I hated green tea until I learnt how to make it properly, The apple cider vinegar makes me shudder it is sharp but I am used to it now but the health benefits are immense.

Change is not easy and I won’t lie you have to want to do it..but YOU CAN Do IT!… I want to be healthier and maybe stave off some of the inevitable illnesses that advancing years bring… I am no spring chicken… By trying my best to eat what I like and as healthy as possible.

In 3 years I have lost 5 stone which is approx 31 kilos…my weight is stable and it drops a few more pounds every so often. How I eat works for me and it should work for you…

I eat what I like but moderation…For exercise I walk daily or 6 out of 7 days…I have never liked jumping about to music… But this is about YOU finding what you enjoy…

Following an 80% 20% rule works for me over time my taste buds have changed and I don’t crave the things I used to…I can open a box of my favourite Turkish delight and eat 1 piece a day…

Most evenings is time for a sundowner …  my white wine I add soda to thus reducing the calories and my G & T  which I have occasionally that is part of my 20%.

Generally, I only eat 2 meals a day..but that is me if you work or do lots of exercises you will need more and if it is cold we eat more don’t we?…Fuel…But choose wisely…find what you like and… Let’s get healthy …

Next week I will give you some recipes ..food I eat…Food I enjoy as I believe you should love what you eat which is why these faddy diets don’t work…If we feel deprived we eat it anyway…Time for change are you ready???

change-2930404_1920

Tell me in comments what you want, what you like, if it is something you really like and it’s maybe not that healthy ..tell me and I will try and tweak it so it is healthier…Maybe you have some really healthy drinks locally that I haven’t heard of…Then tell me..Talk about what you drink…Let’s share ideas…I have a wonderful recipe for lasagne..no pasta..but mozzarella, parmesan and delicious. Do you have a wonderful healthy recipe? Then share it…Guest post on here ..your healthy ideas???

In case you missed last weeks post…..Healthy eating …How to shift those Christmas kilos for good! then the link is below

https://blondieaka.wordpress.com/2018/01/30/healthy-eating-how-to-shift-those-christmas-kilos-for-good/

Have fun, laugh a lot and… Let’s do this xxx

Next week…What I snack on…xx

 

 

 

 

 

 

 

 

 

Fish Friday…Jerk Fish

Oh, Dear…and I thought I had only missed one fish Friday… I have been so busy with this and that my writing and cooking has suffered a little but the good news is I have found an oven…A proper cooker with a hob and an oven and a thermostat…So excited so just in time for Christmas now I can cook again..properly instead of working around or cooking something which doesn’t involve rising unless it is using yeast…

SAM_7116

Today it is Jerk fish this marinade can be used for chicken as well

Jerk Fish:

Ingredients:

  • 3 medium size Perch or Sea Bream
  • I tbsp Allspice berries or ground allspice.
  • 1 tbsp black peppercorns
  • 2 bay leaves.
  • 1 large pinch ground cloves.
  • 1/2 tbsp muscovite sugar.
  • Few sprigs Thyme picked and chopped.
  • Few sprigs fresh coriander chopped.
  • 3-6 birds eye chillies finely chopped.
  • 2 clove garlic finely chopped.
  • 3cm fresh ginger.
  • 2 spring onions.
  • zest of 1 lime.
  • 1 tbsp olive oil
  • 11/2 tbsp honey.
  • 2 tbsp golden rum ( optional)

Slash fish 3 times across diagonally and put in oven proof dish and put on one side.

Pound allspice, peppercorns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.

Tip into a jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.

Pour marinade over the fish and massage well in both sides( it’s a good idea to wear gloves for this )SAM_7116

Leave in fridge to Marinade for at least one hour.

Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.

SAM_7119   Serve with Lime slices, Salsa and rice or new potatoes.

This is one of my favourite fish dishes lovely and fresh with succulent flesh….

Until next time stay safe and laugh a lot….If you haven’t already then please pop over to my new blog and like me.It is lonely. and say hello…https://myearlyretirement.com  

Apple, Honey, Almond and Rosemary Muffins

These sound very nice and love the addition of rosemary

Tasty Eats

The Jewish New Year is celebrated on Wednesday, and this brings back memories of traditional foods even to an agnostic such as myself. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year.  Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year.

The muffins I have created here were inspired by this tradition. On top of the traditional  apples/honey combination, I’ve decided to add almonds and rosemary to the muffins. The muffins turned out moist and tasty, with an added wonderful fragrance from the rosemary, and a nice crunchy topping from the slivered almonds.
These quick and easy to make muffins, are perfect as a light dessert after a heavy meal, especially when served with the honey-rosemary syrup. Obviously, they can also be…

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