Going Veggie


I recently made the decision to go full veggie. I say full veggie as I have never really eaten a lot of meat and given the choice I normally go for a vegetarian option. The ethical reasons didn’t really come onto my decision,  it is more about my enjoyment of food, I get more excited about a colourful plate of veggies than a big steak.

I have been trying to make the change as easy as possible as my partner is a carnivore,  so I have been prepping a selection of healthy vegetarian freezer meals and thought I would share some of my favourite recipies:

A Pinch of Yum – Veggie Bowl
Buddha bowl, Dragon bowl, veggie bowl or rainbow bowl. Whatever you call it this is one of my favorites. It isn’t one of my freezer meals but I do love a plate full of vibrant colours.

Julia’s Album -Easy Chickpea Curry
I am a total curry fiend and this is a lush recipie with coconut milk which gives it a lovely mild thai taste. I make a big batch and freeze it in individual portions and It’s a meal I look forward to. I cook the quinoa in my rice cooker as it makes it a lot easier.

One Ingredient Chef – Sweet Potato and Lentil Shepherds Pie
When I was looking for meals I could freeze I had to remind myself that I couldn’t shouldn’t have curry every night. I am so glad I found this recipe, it’s hearty and filling with lovely flavour.

Damn Delicious – Garlic Mushroom Quinoa
This tastes like a mushroom risotto but without all the carbs. This is another meal that I prep and freeze and with a generous dose of hard cheese it is quite indulgent.

I have been loving the benefits of my new diet. My IBS symptoms have improved due to the vast increase in vegetable consumption and as I’m also reducing my carb intake I have lost about 13 lbs.

It’s pretty awesome being in team veggie.


Making Hot Sauce


I ticked off another item on my list of things to do before I’m 30. Make my own hot sauce. I am very pleased with the results.

I am a bit of a hot sauce addict and when I saw some recipes on pinterest I had to give it a go. I have adjusted the recipe slightly and I thought I would share it with you.

1 1/2 lbs of chillies (jalapeƱos,  fresnos or serrano)
6 cloves of garlic
4 table spoons of light brown sugar
2 table spoon of salt
1/2 cup of white vinegar

Blend these ingredients together and store in a jar for one week stirring daily. Keep the jar open but with a cloth over the top. I used a piece of muslin and an elastic band.

After one week of fermenting push the mush through a sieve or through the muslin into a sauce pan. Allow to simmer until you have the desired consistency. At this point you might want to taste to see if you need to add anything else. I added a little tomato puree and smoked paprika.

A few friends have tasted it so far and they love it. I would have had 4 jars but I dropped one as the lid wasn’t on properly šŸ˜¦ .

I am still trying to think of a name for the sauce. So far I have:
Maggie’s hot stuff
Maggie’s awesome sauce

I should also have some home made wine being bottled on Sunday. Yay for making stuff!