Start Your Day The Spicy Way

I’ve mentioned before that Chef is currently flat out busy with setting up a new restaurant local to where we live. It’s exciting and been brilliant to see the progress of the refurbishment over the last few weeks. However, it’s been hectic as he draws closer to the opening. The poor man is exhausted and every evening he’s got a list of things he needs me to do to help out. So while it’s exciting, the last few weeks have not exactly been easy. So you might think I was mad to pick this time to go on a diet. You’d be right but I did it anyway.

It’s not a normal diet though. I’m just cutting out sugar and starchy carbs.  In theory, not that drastic. I’m actually not that big and most people looking at me wouldn’t think I needed to lose weight, but what I do need to lose is waist! It’s not very flattering to find out that your brother’s jeans have a smaller waist than your own!

I’ve doing the diet from a book that I bought but I don’t fully feel that I can endorse it just yet – it’s too early to say. It’s also been written for people who are quite overweight (as least that’s my interpretation) and at risk of being diabetic or are already Type 2. I’m none of these things, just a little broader around the middle than I want to be.

That being said, there are some really lovely recipes in it and my breakfasts have been completely livened up. My plain old bowl of porridge can never compete again!. This one in particular, is brilliant for a weekend brunch or even as a light supper or lunch. It really kicks in the taste buds and is very filling and substantial.

If you’ve got a man in your life, or teens, I think this will really appeal to them.

Mexican Hash

 

Once again, I pretty much stuck to the actual recipe. I got caught short by not having any mushrooms in the house, so I used a green pepper and I think that made the recipe more authentically mexican than the mushrooms might have done. It might change the calories though – am not sure, but can’t imagine they would increase by much.

Apologies for the really boring photo – I’m going to use the exhaustion excuse a few more times, methinks!

 

Mexican Hash

Rating: 5 for the speed and flavour

 

Categories:                      Family brunch, lunch or light supper

Cuisine:                            Mexican – the clue is in the name!

Difficulty:                         Very simple, great to make with kids

Time To Table:                10-15 mins

Serves:                              2

Calories:                           340 cals

 

CREDIT: Michael Moseley’s book – The 8 Week Blood Sugar Diet

 

Ingredients

1 red chilli, slit lengthways and deseeded

1 tbsp rapeseed oil

200g baby mushrooms halved (I didn’t have any, so used half a chopped green pepper)

1 garlic clove

1 tspn Cajun seasing

200g tin black beans, drained and rinsed

2 eggs

1 avocado, chopped

Lime wedges

Coriander (this was my addition)

Seasoning

 

Slice half the chilli into strips and set aside; finely chop the other half.

Heat the rapeseed oil in a pan over a medium heat and fry the mushrooms for about 5 minutes or until golden.

Add the chopped chilli, garlic, Cajun seasoning and black beans. Heat through for about 5 minutes; season to taste. Keep warm while you fry the eggs.

Use the same frying pan with the residual oil to fry the eggs until cooked to your liking.

Divide the mushroom (or green pepper) mixture between 2 bowls and top each one with a fried egg, some chopped avocado, sliced chilli (and coriander). Serve with the lime wedges.

 

Mexican Hash

Rating: 5 for the speed and flavour

 

Categories:                      Family brunch, lunch or light supper

Cuisine:                            Mexican – the clue is in the name!

Difficulty:                         Very simple, great to make with kids

Time To Table:                10-15 mins

Serves:                              2

Calories:                           340 cals

 

CREDIT: Michael Moseley’s book – The 8 Week Blood Sugar Diet

 

Ingredients

1 red chilli, slit lengthways and deseeded

1 tbsp rapeseed oil

200g baby mushrooms halved (I didn’t have any, so used half a chopped green pepper)

1 garlic clove

1 tspn Cajun seasing

200g tin black beans, drained and rinsed

2 eggs

1 avocado, chopped

Lime wedges

Coriander (this was my addition)

Seasoning

 

Slice half the chilli into strips and set aside; finely chop the other half.

Heat the rapeseed oil in a pan over a medium heat and fry the mushrooms for about 5 minutes or until golden.

Add the chopped chilli, garlic, Cajun seasoning and black beans. Heat through for about 5 minutes; season to taste. Keep warm while you fry the eggs.

Use the same frying pan with the residual oil to fry the eggs until cooked to your liking.

Divide the mushroom (or green pepper) mixture between 2 bowls and top each one with a fried egg, some chopped avocado, sliced chilli (and coriander). Serve with the lime wedges.

 

A handy downloadable copy is for you to print out: 7-Mexican Hash

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