29 June 2015

Fake burgers!

The season of BBQs is upon us, YES! 

The beautiful men in our lives start thinking they are Heston Blumenthal for the summer, and start shoving burgers, and beers in our face all the live long day! 

Why do they do that??

An action plan has to be formed, and well we cant refuse the burger can we?  That`s just rude!

So picture this- a guilt free burger, the sun beaming down, and a cold glass of beer is in ones hand!  Yes you can still have all that - I promise.
I made these as a low carb, and low fat alternative to the typical burger, solely because I don't want to be rolling into the winter months a couple of stone heavier.

Yes always about fighting the podge!

turkey burgers

Portobello Turkey Mushroom Burgers with Halloumi Skewers
120g Turkey Mince
1 egg
Tablespoon of mixed herbs
1 teaspoon of chilli flakes (optional)
Salt and Pepper
Portobello mushrooms
4 Portobello mushrooms
1 tablespoon of Philadelphia
1 teaspoon of sweet chilli sauce
Halloumi Skewers
Mixed peppers
60g Halloumi
1) Wash hands, and combine turkey mince, egg, herbs, chilli and salt and pepper and mix together.
2) Form burger shaped patties with your hand. Four small ones or two large ones.
3) Add to a frying pan with a teaspoon of olive oil and fry on a low heat. Flipping occasionally.
4) Skewer cubed halloumi, peppers and courgettes onto three skewers and place in a Pyrex dish, to be grilled.
5) Place mushrooms in the same Pyrex dish as the skewers and cook on a medium grill. Five minutes into the cooking time, flip over the mushrooms so the stalk is facing up, and smear Philadelphia and sweet chilli sauce in the mushroom, and place under grill for another 2 minutes.
6) At this point the turkey burgers should be golden brown, and cooked through. To check and be sure, place a skewer through the middle, the juices will run clear if cooked.
7) Take the Pyrex dish from grill, and plate up mushrooms and skewers
8) Place the turkey burger on one mushroom and add another mushroom on top, to form a fake burger.
9) Serve with a salad of your choice, and any condiments. I added some wilted spinach.
What do you think? Will you try?

26 June 2015

Pimp your pasta!

As the summer approaches, quick, easy, tasty, and light food vibes is the way I go.

But also filling, in my opinion life is to god damn short to battling with them hunger pangs.

This meal is becoming a firm favourite in our house ,and one I just had to share.

So everyone loves tuna pasta right? Of course if you are a vegetarian, leave the tuna out, the basis of this dish and the ultimate star, is the dressing.

tuna pasta


Pasta 120g
Tin of Tuna
2 eggs
1 red onion
1 carrot
1 tin of sweetcorn and peas
70g of diced cucumber
Half a bag of mixed lettuce leaves
40g of light mayonnaise
20g of English mustard
Juice from a full lemon
Teaspoon of chilli flakes (optional)


1) Pour pasta and diced carrot into pan, and cook as stated on packaging. ( I turn heat off one minute before recommended cooking time).

2) In another pan boil 2 eggs for around 4 minutes on a medium heat

3) Slice red onion finely, dice cucumber into bite sized chunks and shred lettuce leaves.

4) Drain pasta and carrots, and transfer back to pan.

5) Add all the salad, tin of sweetcorn and peas, and tuna to the pan and mix through.

6) Add the mayonnaise, mustard, lemon juice and chilli flakes.

7) Season the dish with salt and pepper.

8) Run the boiled eggs through cool water, and peel shells, and dice into quarters.

9) Plate up, and tuck in!

Such a simple, store cupboard meal, that's super quick and easy, the mustard and lemon juice pimps the whole thing up, and adds a super tasty, distinct flavour .


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