Delicious, nutritious smoothie

January is a great time to whack out the blender and detox with nutritious and delicious smoothies (but beware they do contain a lot of sugar) - and lucky for you, this one doesn't contain spinach or kale like my other recipes - although if you want a green kick then feel free to throw some in for extra nutrition!

I'm using Juice Plus Complete vanilla shake powder in mine as a nutritional supplement, so if you are a Juice Plus user then this is a great smoothie recipe for you, but most of you who don't have this, this smoothie is just as fab on its own and has a lovely sweet flavour - with four different fresh fruits, what could be a better way to start your day, or as a nutritious snack!?

Makes 1 large smoothie (about 500ml)

- 3-4 spoonfuls of low fat natural yogurt

- 1 banana, sliced

- 2 pineapple rings, chopped, plus some of the juice (use tinned pineapple)

- handful of blueberries (fresh or frozen)

- handful of raspberries (fresh or frozen)

- half a scoop of Juice Plus Complete vanilla flavour (optional)

- about 100ml of cold water (depending on how thick you like your smoothie)

1. Add the yogurt to the blender, then add the banana, pineapple (plus some of the juice) and the berries.

2. Add the Juice Plus powder if using (or any other supplement like protein etc.)

3. Top off with the cold water then blend for a minute, or until completely smooth!

Enjoy :)

Juice Plus Complete shakes

Just a quick post about Juice Plus Complete vanilla shakes which I've tried for the first time today, and wanted to share with you what they are and why I've decided to try them.

Juice Plus Complete 'provides all the nutritional elements of a whole meal; a balanced mix of carbs, proteins and fats as well as dietary fibre and vitamins and minerals'.

I decided to try these Juice Plus shakes due to a friends recommendation, and am using them as a nutritional supplement and for pre or post-workout recovery since the powder contains a good amount of protein, calcium, zinc and all other great vitamins and minerals. I will probably also add it to a home-made smoothie for a nutritional boost and to make the shake taste nicer and last longer!

For those of you wanting to lose some weight in the new year - Juice Plus shakes can also be used for weight control, by replacing a meal with a shake (they come in chocolate flavour as well!) I know a number of people who have successfully lost weight using Juice Plus as a meal replacement whilst eating healthily and staying active.

I will keep you updated with my thoughts on the shakes - so far they seem good as a motivational thing for me where it encourages me to eat healthy and eat clean, to give my health a boost and as a post-gym shake to replenish my energy levels. I will also have a Juice Plus Complete smoothie recipe up soon so keep checking back if you are interested!

(p.s. don't worry this food blog has not turned into a health freaks blog - I will still be posting a range of recipes!)

Chicken, bacon and pesto pasta bake

Beat the January blues with this deliciously, comforting pasta bake - a great weekend treat as part of your nutritious, healthy start to 2014.

I love the combination of peas and pesto, it works really well and is a perfect way to incorporate vegetables for those who don't like to eat them on their own, and to make a naughty pasta bake a bit more healthy! You can use chicken breasts for this but I prefer chicken thighs as they are so moist and tender.

Serves 2

- 200-250g pasta (I used bows and penne)

- 2 chicken thighs, chopped

- 4 rashers of bacon, chopped

- 1 large red onion, chopped

- 160g frozen peas

- 1/2 jar of basil pesto

- 150ml double cream

- parmesan

- cheddar

1. Pre-heat the oven to 200 degrees.

2. Bring a large pan of water to the boil and cook the pasta according to packet instructions.

3. Meanwhile, in some olive oil, fry the chicken thighs until browned, then add the bacon and cook for a few minute before you add the onion. Cook until the onions are softened.

4. When the pasta is five minutes from being done, add the peas to the same pan of boiling water and cook with the pasta. When ready, drain and set aside.

5. Add the pesto and cream to the chicken and bacon mixture and stir until combined. Then add the pasta and peas, a grating of parmesan, and mix together well.

6. Transfer to an oven proof dish then grate some cheddar and a generous amount of parmesan on top.

7. Cover with foil and bake in the oven for 20-30 minutes, removing the foil if you prefer it crispy on top.

Enjoy :)

Pineapple and kale smoothie

Kick start the New Year with a health boost, perfect for those detox days

I'm already a lover of fresh spinach in smoothies (just add a handful to any kind and it shouldn't taste too different but is really good for you) and only recently tried adding kale. I've always heard how good it is for you - calcium, B vitamins (folic acid), anti-oxidants (lutein), vitamin A, vitamin C and vitamin K, so decided to give it a try. I now love adding it (even though it makes the smoothie a horrible brown colour) and have come up with a recipe below that I hope everyone else can enjoy too!

Makes 1
- 2 spoonfuls of low fat natural yogurt
- handful of frozen berries
- half a tin of chopped pineapple (or fresh)
- handful of raw, curly leaf kale
- pumpkin seeds or other seeds (optional)
- dash of ice cold water

Simply blend all together until smooth!

Enjoy :)

Christmas and the New Year

Hope everyone had a fantastic Christmas and New Year filled with a lot of delicious food! Sorry that I didn't manage to post anything Christmassy in time, but I thought I would share the photos with you anyway and will hopefully put up a lot more recipes (including these) in time for Christmas 2014.

I spent New Years Eve in Edinburgh this year which was amazing and I cannot rave enough about Michael Neave's restaurant. I had the best steak and dauphinoise I've ever eaten so if anyone is in Edinburgh definitely go there!

Happy 2014 everyone!

Marbled chocolate cheesecake

I wish I could say that I created this recipe but unfortunately, the triumph goes to Mary Berry. I made this for an anniversary party and was nervous because I'd never made a chocolate cheesecake before and didn't know how the marbled effect would turn out, but it was a massive success! Everyone loved it and it turned out to be the most popular dessert. It will definitely impress - super rich, creamy and chocolatey will always be a winner - people didn't believe that it was home-made! Don't shy away from making this because it's baked and more effort than just whacking it in the fridge, baked cheesecakes have a much more velvety texture and are just to die for. You have to make this, and it will be a recipe you are passing on for years, I just wish it was my own!

(I did change the measurements slightly - the original recipe only had 100g biscuits and I found that this just wasn't enough to fill the 8 inch tin)

Quick tip: use only the best ingredients when making a luxury dessert - for me this means McVitie's biscuits, lurpak butter, philadelphia cheese and proper belgium cooking chocolate!

Serves 8-10

- 150g plain chocolate digestive biscuits, crushed

- 75g butter, melted

- 150g plain chocolate

- 700g full fat soft cheese

- 225g caster sugar

- 1/2 tsp vanilla essence

- 2 eggs, beaten

1. Grease an 8 inch spring bottom cake tin and pre-heat the oven to 160 degrees / gas mark 3.
2. Mix together the melted butter and crushed biscuits and press firmly into the bottom of the cake tin.

3. For the cheesecake mixture, beat the soft cheese in a large mixing bowl until smooth. Stir in the sugar and vanilla essence and beat until glossy, then gradually stir in the beaten eggs until fully combined.
4. Melt the chocolate in a separate bowl.
5. Meanwhile, spoon half of the cheesecake mixture onto the biscuit space in separate blobs with gaps in between.
6. Add the melted chocolate to the other half of the cheesecake mixture and mix together until smooth and silky.

7. Spoon the chocolate mixture in between the cheesecake mixture already in the tin, then swirl the top to give a marbled effect.

8. Bake in the oven for 30 minutes or until the cheesecake is puffy round the edges but still soft in the middle. Turn off the oven but leave the cheesecake in there to cool. 

9. Once fully chilled (best overnight in the fridge), run a knife around the edge to loosen the cheesecake then gently remove and you are ready to serve!

Enjoy :)

Apple and Cinnamon Muffins

These are a little bit of heaven. They smell and taste just like autumn - you've got soft apple chunks, 'chewy' dried cranberries, crunchy pumpkin seeds and the warming cinnamon flavour. These muffins are perfect for this time of year - they are super moist and crisp on top just the way I like them. They kind of taste like Starbucks pumpkin spiced lattes which are so yummy, I think it must just be the cinnamon.These are honestly one of my favourite baking creations to date, I will be coming back to this recipe every autumn now. If you make them please have one straight from the oven for me! mm mm

Makes 8 muffins

- 200g plain flour

- 50g soft brown sugar (plus extra for the topping)

- 100g caster sugar

- 2 1/2 tsp baking powder

- pinch of salt

- 2 tsp ground cinnamon (plus extra for the topping)

- 100ml milk

- 80ml sunflower oil

- 1 large egg, beaten

- few drops of vanilla essence

- 1 large cooking apple, peeled, cored and chopped

- 75g dried cranberries

- 50-75g pumpkin seeds (optional)

1. Pre-heat the oven to 200 degrees / gas mark 6.

2. Mix together all the dried ingredients in a large mixing bowl (flour, sugars, baking powder, salt and cinnamon)

3. In a jug, mix together the milk, oil and beaten egg until combined.

4. Gradually stir in the mixture in the jug into the dry ingredients until combined, then add in the apple chunks and mix together.

5. Next, stir in the dried cranberries and pumpkin seeds, if using, and mix until well combined.

6. Line a muffin tin with muffin cases and spoon the mixture into them.

7. Fill them quite full, then place in the oven for around 20 minutes or until golden grown on top.

8. When they are done, take them out of the oven but leave them in the tray for a few minutes while you mix together some brown sugar and ground cinnamon in a small bowl, for the topping.

9. Sprinkle the sugar and cinnamon mixture over the top of each muffin whilst still hot, this just makes them look nicer and gives extra flavour and sweetness! Place on a wired tray to cool or enjoy warm from the oven.

I accidentally ate one when it was hot out of the oven (don't worry, it was a mis-shapen one because it didn't fit in the muffin tray). It was so delicious - this is what it looked like inside, of course the other muffins looked better because they weren't flat and squished.  

Enjoy :)

Spaghetti Carbonara

I was craving creamy pasta so bad the other week that I had to whip up a classic carbonara. It was so delicious it didn't stay on my plate for very long. This dish is right at the top of my favourite comfort foods, and is great for a special occasion if you don't have much time but want something that will impress. Perfect served with some oozing garlic bread.

Serves 2
- 100g pancetta, cubed
- 150g mushrooms, sliced
- 2 cloves of garlic, crushed
- 200g spaghetti
- 2 eggs, beaten
- 150ml double cream
- pepper
- fresh parmesan, grated

1. Fry the pancetta in olive oil or butter until it starts to crisp, then add the mushrooms and garlic and cook until softened.
2. Meanwhile, in salted boiling water, cook the spaghetti according to packet instructions (about 10 mins).
3. Mix together the beaten egg and cream in a jug and add as much black pepper as you like. Stir in a generous amount of grated parmesan.
4. When the spaghetti is cooked, drain and add to the pan with the pancetta and mushrooms.
5. Pour in the egg and cream to the pasta and stir until combined over a low heat for a few minutes.
6. Serve immediately and grate a generous amount of parmesan on top and some more pepper, et voila!

Be sure to follow me on instagram if you like to look at pictures of food and see what I've been eating! 'lottierainbow'

Enjoy :)

Smoothie & pumpkin seed hype

So I am a massive fan of making smoothies and although they're not always super 'healthy' since they are loaded with sugar from fruit, they are still a great way to get some good nutrients in and I love that you can put absolutely anything you want in them!

Below I have linked two smoothie recipes I have posted before, the pineapple and spinach one I particularly love and it is nearly always the one I go for when making a smoothie. It has such great, tangy flavour from the pineapple and you get all the goodness from the spinach and oooof just is too good.
http://eatrainbowlove.blogspot.co.uk/2012/05/pineapple-and-spinach-smoothie.html
http://eatrainbowlove.blogspot.co.uk/2012/04/peach-and-raspberry-smoothie.html

My boyfriend has got a new blender recently which he is obsessed with so we've been making a lot of great smoothies. One of our favourites has had pumpkin seeds in which I've recently discovered and love (what have I been doing this whole time!?) - they make smoothies more filling and add a new dimension of flavour. Plus they are a great source of fibre so you can't really go wrong. I also expected them to be quite pricey since nuts and seeds tend to be, but I got these from Lidl and they weren't bad at all and they seem to last ages so I would definitely pick some up. You can also use them in baking, add them to cereal or yogurt etc.

Makes 2
- 2 bananas, broken into smaller pieces,
- big glug of almond (or soya) milk 
- 4 heaped tbsp of low fat natural yogurt
- big handful of frozen berries
- big handful of pumpkin seeds
- big handful of spinach (optional)

(Sorry nothing is very specific - the good thing about smoothies is you can add as much of anything as you want)

Another one we tried was a garlic smoothie which was a shock to the taste buds as you can imagine. Lets just say it kept the vampires away... But, garlic is really good for the immune system as well as many other things, so eating it raw is the best way to benefit from it. We used the same recipe as above but just added two cloves of garlic (one each) and a bit of honey as well. It was so strong! So I wouldn't recommend it if you want to sit back and enjoy your smoothie, but if you want a good detox, health-kick smoothie then that is the one!

I also made a garlic smoothie recently but replaced banana with pineapple hoping it would mast some of the garlic flavour but I was very wrong...

Hope you try out some of these ideas and jump on the pumpkin seed bandwagon! Just to prove how much I love them, here is a picture of the breakfasts I've been having

It's bran flakes, dried fruit (raisins, sultanas and cranberries), pumpkin seeds and soya milk - so delicious!

Enjoy :)

Halloween cupcakes

Sorry this post is so late - I'm going to try and post more frequently now although I am quite busy but I will do my best!

I thought I would share with you my Halloween cupcakes anyway, I made chocolate chip cupcakes with chocolate buttercream and they went down a treat. I have posted this same cupcake recipe time and time again so I will link it below for you to follow if these take your fancy and you want to indulge in some delicious, home-made chocolate cupcakes! The only difference is obviously the decorations on top (from Lidl) and that I put milk chocolate chips in the sponge. 

http://eatrainbowlove.blogspot.co.uk/2012/07/chocolate-and-vanilla-jam-cupcakes.html

To make the chocolate buttercream just follow the same recipe above but add 100g dark cooking chocolate (I used Sainsbury's Belgium dark cooking chocolate) for a rich, chocolatey flavour. Never stint on ingredients when making buttercream - always use good chocolate and butter, for me, that's always Lurpak!

I just piped on the buttercream using a disposable piping bag and a large star piping nozel. I started to run out of icing though so I just spread the rest on but it still looked good!

Oh and the gold cupcake cases are from Sansbury's.

Enjoy :)