University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

Twitter: @EatRainbowLove
Instagram: lottierainbow

Monday, 12 May 2014

Malteser rocky road

Crunchy biscuit, maltesers & honeycomb with white chocolate chips and soft, squidgy marshmallows
 All coated in rich dark chocolate
 Everyone needs to taste these

Makes 12 rocky road
- 125g slightly salted butter
- 200g dark chocolate
- 3 tbsp golden syrup
- 200g dark chocolate biscuits, crushed
- 100g Maltesers, cut in half
- large handful of honeycomb pieces
- large handful of mini marshmallows
- handful of white chocolate chips
1. Melt the butter and chocolate in a saucepan over a low heat, stirring frequently. 
2. When melted and smooth, take off the heat and leave to cool down for a minute or two.
3. Next, stir in the golden syrup to the melted chocolate and mix in all of the other ingredients - biscuits, Maltesers, honeycomb, marshmallows and white chocolate chips.
4. Grease and line a tin then spoon in the rocky road mixture, and flatten down with the back of a spoon. Top with some extra white chocolate chips and mini marshmallows.
5. Leave to set in the fridge for around 2 hours, then cut into 12 squares.

Enjoy :)

You may also want to try Mini Egg rocky road!

Saturday, 10 May 2014

Honestly Healthy Flapjacks

A perfect guilt-free snack for revision during exam time, or for any lunch box - whether it is for kids at school or to enjoy with a cup of tea at work.
They have a satisfying texture and a natural sweet taste, with oats and seeds that will give you more energy for longer, providing you with good, honestly healthy nutrients.
With finals approaching, I find myself constantly reaching for the chocolate. Food that makes you feel good for a bit, but doesn't really provide any long-lasting energy or nutrients. I flicked through my new 'Honestly Healthy' cookbook to find something I could make that was actually good brain-food, and that also tastes really delicious and satisfying. I came across some 'Granola Bars'. As always, I played around with the recipe a bit, and have created something with easy-to-get-your-hands-on ingredients.
I wouldn't describe mine as granola bars since they are not crunchy, but are soft and gooey, more like flapjacks. If you use jumbo oats then perhaps they would turn out more crunchy, but I used porridge oats. Don't go on a crazy shopping spree to hunt down every specific ingredient - play around with fruit, seeds and nuts that you already have at the back of the cupboard.
They are easy to make one evening to set you up with snacks for the week - and you know exactly what is in them, unlike all the cereal bars out there claiming to be healthy or low fat, when they are packed full of extra sugar and additives. 
These flapjacks are gluten-free, rich in vitamins, high in fibre, and bursting with energy.
Go on, take a bite...

Makes 9
- 200g oats
- 250g dried prunes, chopped
- water
- 75g dried cranberries
- 2 tbsp milled linseed mix with gojiberries, sunflower & pumpkin seeds (you can find in Aldi)
- 2 heaped tbsp pumpkin seeds
- pinch of cinnamon
- 3 tbsp agave nectar (or honey)
1. Preheat the oven to 160 degrees. Spread the oats on grease proof paper on a large baking tray and bake for about 20 minutes. Remove from the oven and leave to cool in the tray.
2. Place the chopped prunes in a saucepan and pour in water to double the depth. Bring to the boil and reduce for about 30 minutes, stirring occasionally (and adding more water if necessary), until a sticky syrup is left with chunks of prunes.
3. Add the cranberries, linseed mix, pumpkin seeds, cinnamon, and agave nectar and stir until well combined. Then mix in the toasted oats.
4. Spread this oaty mixture into a baking tin (on grease proof paper) and bake for 15-20 minutes.
5. Remove from the oven and cut into squares. Leave to cool completely.

Enjoy :)

Wednesday, 23 April 2014

Green Smoothie

Absolutely delicious and filled with goodness
There are hundreds of variations of the green smoothie but this is my favourite recipe.

Feel free to change it up and swap any ingredients you like - it's just important to use leafy greens like spinach or kale, with liquid like water or almond milk, and then any fruit of your choice.
Banana is probably essential since it makes it thick and smooth when blended.

Tip: Boost your smoothie by adding linseed mix, chia seeds, cayenne pepper, cinnamon, protein powder or whatever you wish!

I add Juice Plus complete vanilla powder to mine which makes it sweeter so perhaps add a little honey if it doesn't taste sweet enough for you.

Ice cubes are also essential - I find that the colder the smoothie, the better it tastes!

Makes 1 large smoothie
- 1 large handful of fresh spinach leaves
- 1 cup of cold water
- 1 small-medium banana, sliced
- 1 large handful of green grapes
- 1 large handful of chopped pineapple (fresh or tinned)
- 1 scoop of Juice Plus complete powder (or protein powder) - optional
- Ice cubes

1. Start by blending together the spinach and water until  smooth - it should just turn into green water!
2. Next, add all of the fruit (banana, grapes and pineapple) and powder (if using), and blend until completely smooth.
3. Place some ice cubes at the bottom of a large glass, then pour in the smoothie.

Enjoy :)

Thursday, 17 April 2014

Mini egg rocky road

Easy to make and incredible to eat - the perfect treat for Easter!

Makes 8 rectangles or 12 squares
- 125g slightly salted butter
- 200g dark chocolate
- 2 tbsp runny honey
- 200g dark chocolate biscuits
- 75g dried cranberries
- 100g mini eggs
- handful of white chocolate chips

1. Line and grease a baking tin and set aside.
2. In a pan, heat the butter and dark chocolate and stir until melted, then stir in the honey.
3. Crush the biscuits until mostly crumbed but with some chunks, then stir into the melted chocolate mixture with the dried cranberries and mix until well combined.
4. Leave to cool down a little for a few minutes, then stir in most of the mini eggs, leaving 8 or 12 to place on top depending on how many rocky roads you're making.
5. Pour/spoon the mixture into the prepared tin and smooth down, then place the mini eggs on top and scatter with the white chocolate chips.
6. Leave to set in the fridge for about two hours, then using a sharp knife cut into rectangles or squares.
Enjoy :)

You might also like to try delicious Creme Egg Brownies this Easter!

Friday, 4 April 2014

Lemon drizzle cupcakes

Everyone who likes a bit of tangy sweetness will love these!
They are the perfect, Spring cupcake, particularly if you use cute cupcake cases (mine are from poundland)
 They will stay moist for a good few days as well, just in case you don't eat them all at once...
I whipped them up for Mother's Day and my mum ate 3 in one go - just to prove how delicious they are.

Makes 10-12 cupcakes
- 125g butter
- 125g caster sugar
- 2 eggs, beaten
- 125g self raising flour
- 1/2 tsp baking powder
- dash of milk
- dash of vanilla essence
- finely grated zest of 1 lemon

For the lemon drizzle icing
- 200g icing sugar
- juice of 2 lemons
- finely grated zest of 1 lemon, for decoration

1. Line a cupcake tray with cases and pre-heat the oven to 180 degrees.
2. In a mixing bowl, cream together the butter and sugar until smooth, beat in the eggs then fold in the flour and baking powder. Mix until smooth with a dash of milk, vanilla essence and lemon zest.
3. Spoon into cupcakes cases then bake in the oven for around 20 minutes, or until golden brown. Set aside to cool.
4. To make the lemon drizzle icing, simply mix together the icing sugar and lemon juice and stir until smooth and fairly runny. Spoon/drizzle on top of the cupcakes - as much as you prefer, then finish with some lemon zest!

Enjoy :)

Thursday, 27 March 2014

Poached egg, pea & bacon spaghetti

Inspired by a Sainsbury's recipe card, I whipped up the most delicious spaghetti.
So simple - smoked bacon, peas & spinach mixed with spaghetti just with a little olive oil and some cheddar
 The best part is the oozing yolk of the poached egg 
And the garlic with the smoked bacon, ooof.

Serves 2
- 200g spaghetti
- 4 rashers of smoked bacon, chopped (I used the Sainsbury's be good to yourself smoked medallions)
- 2 cloves of garlic, crushed
- 125g frozen peas
- olive oil
- generous handful of extra mature cheddar cheese, grated
- 100g fresh spinach leaves
- 2 eggs
- black pepper
1. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
2. Meanwhile, fry the smoked bacon and garlic until cooked then keep warm.
3. When the spaghetti is 5 minutes from being cooked, add the peas to the same pan. When both the pasta and peas are cooked, drain and return to the pan.
4. Add the bacon and garlic to the pasta and peas, drizzle with some olive oil, and add the grated cheddar and the spinach. Over a low heat, stir until combined and heated through. Serve onto some pre-heated plates to keep warm.
5. Bring a pan of water to the boil and gently crack in both eggs - poach for two minutes then remove from the water with a slotted spoon and place on some kitchen paper to drain before carefully placing on top of the pasta. Finish with some black pepper, and voila!
Enjoy :)

Wednesday, 26 March 2014

What I Ate Wednesday

I don't normally do this type of post but I really enjoy reading What I Ate Wednesday posts and looking at what other people eat throughout the day, so I thought I would give it a go and see if you find it interesting/helpful!

I have this most days - a cup of mango & passion fruit green tea, and a bowl of branflakes with milled linseed mix, raisins, sultanas & cranberries mix, pumpkin seeds and skimmed milk.

Today was strange - I nearly always have a banana or some sort of snack between breakfast and lunch (I have to eat every 2-3 hours or I get so hungry), but I had an early lunch instead. It was a tuna mayo sandwich with spinach leaves, in Hovis wholemeal seed sensations bread - the best bread ever!

I have recently discovered these Belvita strawberry & yogurt wholegrain breakfast biscuits and they are amazing for an energy boost throughout the day and taste so yummy! I would never survive off one of these for breakfast though... and of course I had my usual banana right before I went in the gym.
 After the gym I always have a Juice Plus shake, I have the vanilla one and just fill it up with water at the gym so I can have it straight after my workout. It is so so good for rehydrating after a workout, I just feel so energised after drinking this and won't feel hungry for a while after (although I do find that this is because a workout just gives me more energy anyway). This shake will give me some good nutrients and help repair my muscles etc as it has quite a high protein content. It definitely stops any post-workout-shakes too, from low blood sugar levels or overworked muscles!
 I also had a multi-seed Ryvita thin with some tzatziki while I was cooking my dinner but I forgot to take a photo of this...

I cooked something new tonight, inspired by a Sainsbury's recipe card it's spaghetti with bacon, garlic, peas, spinach, cheddar cheese and a poached egg. It was amazing!! So delicious - keep checking back for the recipe as I will be posting it soon.
 And of course, I cannot go a day without some sort of chocolatey treat and tonight it was some Galaxy cookie crumble chocolate mmm. The honeycomb one is also amazing!

Sweet Potato Cottage Pie

Cottage pie is the perfect way to feed all the family - it contains 5 different vegetables, and is delicious and very filling - it will go a long way so is great value for money. You can prepare it in advance, and is a great way to get in some veggies without really noticing. Also perfect as a meal for one or two as you will be left with portions for the rest of the week or to freeze and re-heat at a later date.
Just look at that cheesy goodness making it the ultimate 'healthy' comfort food!
Sweet potato is a great alternative to normal potatoes as not only do they have a great flavour, but they are also higher in vitamins and have a lower GI, so they transform the traditional cottage pie to a more tasty and healthy meal for the family!

Serves 4
- 2 medium-large sweet potatoes, peeled & chopped
- olive oil
- 500g pack of extra lean beef mince
- 2 onions, chopped
- 2 carrots, chopped
- 4 cloves of garlic, crushed
- 5 large mushrooms, sliced
- few generous glugs of Worcester sauce
- tomato ketchup (or tomato purée, if you have it)
- dried mixed herbs
- small handful of plain flour
- 500ml beef stock
- 200g frozen peas
- dash of milk
- knob of butter
- salt & pepper
- 75g extra strong cheddar cheese
1. Bring a large pan of salted water to the boil and cook the sweet potato until soft (about 20 minutes), and pre-heat the oven to 180 degrees.
2. Meanwhile, drizzle some olive oil into a large saucepan and brown the mince. Add in the onion and carrot and cook for a few more minutes.
3. When softened, add the cloves of garlic, mushrooms, Worcester sauce, tomato ketchup, dried herbs and flour, and mix together until combined.
4. Pour in the prepared beef stock and bring to the boil, then add the frozen peas. Simmer for about 10 minutes or until reduced and thickened.
5. Drain the sweet potato when cooked and return to the pan. Pour in some milk, butter and season, then mash until smooth.
6. Pour the mince mixture into a large oven-proof dish, then smooth the sweet potato mash on top using a spoon. Grate the cheddar on top and bake in the pre-heated oven for about 20 minutes, or until piping hot in the middle and golden on top.
7. Serve hot from the oven with green veg of your choice (I had long-stemmed broccoli!)

Enjoy :)

Tuesday, 25 March 2014

Chicken, broccoli & stilton pasta bake

A great pasta dish to make in advance for a quick, family meal, or to re-heat for lunches in the week!
This pasta bake is really moist and full of flavour - it would also be great with bacon in too.
I have posted a similar recipe before, here.

Serves 4
- 450g pasta (I used penne and farfalle)
- olive oil
- 4 chicken thighs (or breasts), chopped
- 4 cloves of garlic, crushed
- 2 onions, chopped
- 1 large broccoli, chopped small
- 50g butter
- 50g plain flour
- 500ml milk
- few dashes of Worcestershire sauce
- salt & pepper
- pack of stilton, crumbled
- parmesan, grated
1. Cook the pasta in a large pan of salted water according to packet instructions.
2. Meanwhile, fry the chicken thighs in olive oil until browned, then add the garlic and onion. Once cooked, leave to one side.
3. When the pasta is about 5 minutes from the end of its cooking time, add the broccoli florets. When the pasta is cooked, drain with the broccoli and set aside.
4. To make the white sauce, melt the butter in a saucepan then stir in the flour. Using a whisk, over a low heat, gradually whisk in the milk until fairly thick - not too runny but enough to generously coat all of the pasta and ingredients.
5. Add the Worcestershire sauce and season to taste then take off the heat.
6. Return the pasta and broccoli to the large pan they were cooked in, then stir in the chicken and onions, and coat in the white sauce, stirring until well mixed. 
7. Stir in about 3/4 of the crumbled stilton, then pour the pasta into a large baking dish. Pre-heat the oven to 200 degrees.
8. Top the basta bake with the remaining stilton and sprinkle with a generous amount of grated parmesan.
9. Bake in the oven for about 20 minutes, or until bubbling and golden on top! (May need longer if prepared way in advance - make sure it is piping hot in the middle)

Enjoy :)