Culinary Anything Edible

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Mean Green Mac n Cheese

Ingredients

Below serves 6, I halved and made 4 smaller servings.
  • 400g macaroni pasta
  • 2 heads of broccoli (about 800g), chopped into florets
  • 1 tablespoon low-fat butter
  • 1 tablespoon plain flour
  • 500ml semi-skimmed milk
  • 1 teaspoon mustard
  • 100g spinach, chopped (fresh, or defrosted and excess water squeezed out)
  • 150g peas (fresh or frozen)
  • 100g low-fat cheese, grated
  • 0.5 teaspoon fresh grated nutmeg or ground cumin
  • 1 teaspoon black pepper
  • 100g breadcrumbs (optional)
Method
Cook Pasta & Broccoli: Boil pasta for 10 minutes (or as per packet). Add the broccoli florets 5 minutes before pasta is done. Drain and transfer to a casserole dish.

Make Sauce:
• Melt spread in a saucepan over medium heat.
• Whisk in flour to form a paste, then gradually add milk, whisking until smooth after each addition.
• Bring to a boil, then add mustard, spinach, peas, cheese, and cumin. Simmer for 5–10 minutes.

Assemble & Bake: Pour sauce over pasta and broccoli, mix well, and spread evenly. Sprinkle breadcrumbs (optional) and bake at 200°C (180°C fan) for 20–25 minutes, until golden. Cool for 5 minutes before serving.
 
I’ve had porridge for breakfast for as long as I can remember, but the last few weeks I’ve swapped out to the below and I’m not sure I’d swap back

Blueberry protein pancake, with 35g cocoa protein pudding, and a handful of raspberries, blueberries and strawberries.


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Can you tell I'm bored with my breakfast?

-Bacon with a few rings of onion. Hash browns. Baked for ~10mins at 400°F.
-Garlic, egg, frozen green peas, dill, pepper, salt on top of bacon, added cheese on top of hash browns, added coconut oil and pancake mix (almond flour, eggs, splash of buttermilk, monk fruit sweetener, baking soda, whole fresh blueberries and baked everything for 15+ more mins.

I should open a breakfast stand.

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Pancakes topped with Greek yogurt, with vanilla and monk fruit extract powder.

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Shakshouka (below makes two portions)
  • 1 tbsp vegetable oil
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • 4 medium eggs
  • 250 g baby plum tomatoes, halved
  • 4 mushrooms, sliced
  • 1 tsp jarred “lazy” garlic
  • ½–1 tsp sweet paprika
  • 1tsp cumin
  • 3 tsp tomato purée
  • Parsley seasoning (sprinkle)
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