More and more people are turning to vegetarian food options and using Quorn as a substitute for meat in their meals. Although I’m not a fully fledged veggie, I do immensely enjoy vegetarian meals – including Quorn and try and incorporate them into my diet a few times a week. My main reason for doing so is the vast health benefits from swapping meat for Quorn – even occasionally. It can help lower cholesterol, it is high in fibre, low in fat and sodium. Below I’m sharing a super yummy, low calorie recipe for Quorn chilli which is served with cauliflower rice!
What you’ll need
2 tbsp olive oil | 1 large onion, chopped | 4 garlic cloves, chopped | 1 yellow, orange and red pepper, chopped | 450g/1lb tomatoes, peeled and chopped | 2 large green chillies, chopped | 1 lime | 2 tbsp. chopped, fresh coriander | 1 bay leaf | 450ml vegetable stock | 450g frozen prawns | 225g frozen squid | 450g other type of fish (I’ll get to that later) | salt & pepper | slow cooker Continue reading
Well hello there! And Happy New Year! One of my goals for 2016 is to cook more and experiment with food. I got off to a good start last year but now I’d love t0 up my game because I really enjoy cooking and find it quite therapeutic. So today I have my very first recipe of 2016 to share with you!
Hi everyone! I haven’t had a new recipe post up in ages and truth be told, my boyfriend and I have tried a few new recipes but I wasn’t a huge fan of any them (sad face) so I didn’t want to share with you a recipe I didn’t like myself. A while ago, I wrote a post about Thai fish cakes that we’ve made numerous times since because they’re so damn good. We made them again the other day but tried our hand at a new starter. We didn’t really know how it’d turn out but you don’t know until you try, right?