“Resuscitate the blog”

I opened this blog in April 2013 but I didn’t have anything to write about. Zero motivation.Hopefully this time I’ll get up to some good writing and clear up my mind.My focus will mainly be on healthy eating, fitness and a few miscellaneous topics. I’m going to avoid relationship topics ,religion, politics and other controversial material because my opinions are mine and I don’t want them challenged πŸ˜‚πŸ˜‚πŸ˜‚yes. I don’t want . Β I might change my mind though πŸ˜‰

 

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Breaking the fast plus cravings πŸ˜­πŸ˜­πŸ˜­

Loved this meal!!! One egg because presentation purposes , I had 2 🍳🍳. There’s nothing complicated here. Meal includes fried liver in onion and pepper, green pepper ring with an egg , 2 fried tomato slices and a 1/4 avocado πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹! Try it and let me know what you think!

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Breaky for champions πŸ‘ŒπŸΏπŸ‘ŒπŸΏπŸ‘ŒπŸΏ

I must admit though that I was tempted to add a slice of brown toast with butter to this meal!!! I don’t know what to blame the cravings on. The weather maybe or it’s this exam stress. I’ve been asking myself this question though, this is a Low carb diet not a NO carb diet so why can’t I have a slice of toast which is less that 25 grams bet carbs everyday. I think life would be great if I could 😭

Leanne Vogel of Healthful pursuit Talks about carb up days especially for women because of hormones and their stability. After exams I’m going to dig deep into this site and possibly buy the book on amazon so I can fully understand the carb up days she talks about.

In the meantime do follow me on Instagram to see how my Banting challenge is going day 24/31πŸŽ‰πŸŽ‰πŸŽ‰.

Then what after 31 days πŸ€”πŸ€”πŸ€”still deciding! I’ll do a review on the diet after day 31.

Happy Banting 🍳🍳

Shakshuka attempt!

My first attempt at making the Shakshuka .This is one recipe that caught my eye and I had to try it out . In theΒ Banting challenge I’ve had to step out of my comfort zone and try new recipes out and explore different cuisines. The shakshuka is Eastern Mediterranean and I loved it. I’d like to think my first attempt wasn’t bad at all

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The process πŸ€”

The recipe took approximately 10 mins to prepare and it was so quick and easy. I believe in quick and easy recipes. Once the recipe gets complicated I don’t have the motivation to prepare it. Simplicity is key !

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How it looked

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The inspiration

The recipe is down below , try it and tell me how it goes πŸ™‚

Ingredients
1 large or 2 small onions
2 red peppers
3tbsp olive oil
2-3 cloves of garlic, crushed
2tsp ground cumin
2tsp ground paprika
2tbsp chopped fresh parsley leaves
4tbsp chopped fresh cilantro leaves, divided
1tsp dried or 2tsp fresh thyme (fresh leaves removed from stem and chopped)
12oz ground beef (lean, eg 90% is best)
1 x 28oz can or carton of chopped tomatoes
4 eggs
2oz feta cheese

INSTRUCTIONS
Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5minutes.
Add the garlic, cumin, paprika, parsley, 2tbsp cilantro and thyme and stir. Cook for another couple minutes until starting to brown slightly.
Add the ground beef and brown the meat, then add the tomatoes. Cook for around 15-20minutes to allow the flavors to mingle. Up to this point can be made in advance and chilled or frozen.
When ready to serve, re-heat the sauce if needed then gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
When the eggs are ready, sprinkle the remaining cilantro over the top and serve with bread on the side to mop up the sauces.