Boost your energy AND your mood this January.
January has always been a time when we take stock and embrace healthier habits. In recent years, initiatives such as ‘Dry January’ and ‘Veganuary’ have become increasingly popular (the latter has had over 1,000,000 participants since its launch in 2014).
This year, with the country in lockdown, denying ourselves our favourite ‘comfort’ foods might feel especially challenging. While it’s important to be kind to ourselves and not add unnecessary additional stress to life, there are plenty of recipes out there that are fun to make, delicious AND healthy.
Here are a couple we love (with thanks to KitchenCraft):
2 medium eggs
125ml vegetable oil
250ml skimmed milk
250g golden caster sugar
400g self-raising flour
1 tsp salt
50g grated carrots
2 grated apples
4 tbsp oats
Preheat the oven to 175°C
Whisk together the eggs, oil, sugar and milk.
Sieve the flour and salt into the egg mixture and mix, but don’t over mix until smooth, lumpy is ok at this point.
Add the grated carrot, apple, walnuts and lemon zest.
Fold the mixture together and portion into bun cases then place into a 12 hole muffin tin.
Finally, top the muffins with oats and bake in the oven for 20 minutes.
Squash and Sweet Potato Curry, with or without Chicken.
Tandoori dry spice:
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
2 tsp ground ginger
2 tsp paprika
2 tsp turmeric
1 tsp ground cardamom
1 tsp salt
1 1/2 tsp ground pepper
1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
1 butternut squash
2 medium red onions
3 sweet potatoes
2 tbsp olive oil
400g tinned chickpeas
400g chopped tomatoes
200g baby spinach leaves
150g plain yoghurt
3 tbsp chopped coriander
3 chicken breasts 170g (optional)
Mix all the spices and place in a preserving jar.
Chop the squash, red onion and sweet potato into chunks.
Add the olive oil into a large shallow non-stick pan, then pour in the vegetables.
Cook for 5 minutes, then sprinkle over 2-3 tbsp of the spice mix.
Continue to cook for a further 5 minutes, then transfer into a preheated oven 170°c for 20 minutes.
Meanwhile, season the chicken with more of the same spice mix and cook in a preheated frying pan for 8 minutes on each side or until fully cooked.
When the vegetables are ready remove from the oven and place back on the hob on low heat.
Add the vegetable stock, drained chickpeas and tinned tomatoes.
Place the lid onto the pan and cook for 10 minutes until simmering and the curry has come together.
When the curry is cooked serve on a bed of raw baby spinach leaves and top with yoghurt and freshly chopped coriander leaf.