Lemon & Garlic Chili Prawns with Zoodle Linguini

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When you come across fresh king prawns at the supermarket for 8 dirhams a pack (under 2 euros) you don’t think twice, you snap them up and run! Especially in Dubai, the food here is SO expensive! I got the last two packets left on the shelf and pretty much skipped out of there! I should probably clarify that I DID pay for them before skipping out the door… It’s definitely not worth getting locked up for the sake of 16 dizzars!

I got home and spent about 10 minutes tapping my fingernails on the kitchen counter, contemplating how I was going to cook these prawns. Curry style? Pil pil? Baked in chopped tomatoes? Too many options were running through my head! After staring in the fridge and cupboard for over 5 minutes, I finally made a decision… Hallelujah!

I experimented and came up with potentially one of my new favourite prawn recipes! A garlicky, zesty prawn linguine with a hint of chili.. taste bud tingles much! I used zoodles in replacement of pasta (obsessed with this at the moment!) by cooking them off in the same pan I sauteed the prawns in. This gave them a lovely coating which complimented the dish perfectly! I used apple cider vinegar and a splash of white wine. White wine adds a sophisticated touch to the sauce, but if you’re completely avoiding alcohol for any reason, it’s not needed, as the apple cider vinegar gives near enough the same effect. Just make sure you add a little more than mentioned below to make up for the lack of wine!

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The experiment seemed to go well, judging by my friend Layla’s ‘mmm’ing at every bite and complimenting how good the meal was! I love feeding her, it’s great for the ego! Although, I must say I was pretty chuffed with the way it turned out myself!

Quick, easy and delicious. ( I mean the food).

Exactly what you need towards the end of a loooong week!

What you will need:

  • 650-700 grams of fresh prawns, shelled, washed and ready to cook.
  • 4 garlic cloves, sliced thinly
  • 2 small lemons, squeezed
  • 1/2 cup of spinach (optional)
  • 2 tbsp coconut oil (or choice of oil to cook in)
  • 1 large zucchini, spiralized
  • 1/4 cup of apple cider vinger
  • 1/4 cup of white wine (add more apple cider vinegar if you are not adding wine)
  • 1 1/2 tsp of chili flakes
  • 1 tsp of parsely
  • 2 tsp of basil
  • Salt and pepper to season

How to make:

  1.  Cook the garlic in 1 tbsp of oil, let simmer for 1-2 minutes before adding the prawns.
  2. Add the chili flakes, salt and pepper and cook for a further 3-5 minutes.
  3. Removed prawns from the pan and add the rest of the oil, lemon juice, vinegar and white wine. Allow sauce to simmer and get sticky in the pan.
  4. Once sticky, throw the prawns back into the pan along with the spinach, season with basil and sautee for 2 minutes.
  5. Take prawns out of the pan and into a bowl along with most the sauce, leaving some for the zucchini linguini.
  6. Throw the spiralized zucchini in the pan and cook for a few minutes until they soften.
  7. Place the zoodles on a plate and top with the prawns and rest of the sauce.
  8. Season with parsley.

 

I hope you guys enjoy it as much as we did! I will certainly be making this dish a regular!

Love J xx

Ps. I had some sauce leftover so added to it and baked white fish for lunch the next day and Oh. My. Gawd…. A-MAZING!

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Vegan Date, Banana & Coconut Granola Bars with a ‘Chocolate’ crisp.

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It feels like it has been so long since I’ve blogged! I have moved house and am currently taking over my friends bedroom until I move back to Spain! Yes, I am leaving Dubai. Scary stuff hey!

To add to the stress levels of living out of a suitcase and trying to figure out how the hell I am going to fit 2 years of my life into 2 suitcases, I am also struggling with PCOS aches… Timing is a beautiful thing isn’t it?! It actually feels like my ovaries are having a dance off in my womb, seriously, they need to just caaaalm down, or at least invite me along to the party!                                                                                                                                                                     Some of you are probably thinking “What the hell are PCOS?!”, but I won’t get into that now…  what I will tell you is they ain’t fun! It is draining a lot of my energy, my insulin levels drop drastically at times, which makes my body crave sugar/energy! It is a vicious, nasty cycle, but I won’t let it get me down!

I am training really hard again this week, doing morning sprints on top of my usual HIIT workouts (EEEWW) and feeling really happy with my results, so there is no way I am going to ruin it all by reaching for sugary crap!                   This recipe was inspired by two things: My friend at work who is currently fasting as part of her religion, so therefore is living a Vegan life! And the fact I just bought a bag of Cocoa Nibs, of which I am stupidly excited about! (Yes, I lead a sad life).

So here is what you will need to get these granola/crunchy heaven bars started:

  • 100 grams (about 7) dates with the pit removed
  • 1 cup (250 ml) boiling water
  • 2 bananas
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil + 1 teaspoon
  • 2 3/4 cup (250 g)oats
  • 1/2 tsp baking soda
  • 1/4 of cocoa nibs
  • 1/4 almond butter
  • 1/4 cup dairy free melted chocolate chip

Bake it:

  1. Heat your oven to 180°C
  2. Place the dates in a bowl and cover with the boiling water and leave to soak for at least 5 minutes
  3. After the dates are done soaking, drain the water and throw the dates in a blender with the bananas, 1/4 cup melted coconut oil, almond butter, vanilla extract and baking soda. Blend until smooth.
  4. Pour the banana/date mixture into a bowl and add the oats and cocoa nibs.
  5. Stir until combined, then place the mixture in a greased oven-proof baking dish measuring about 8in x 8inch or smaller if you’d like thicker bars.
  6. Bake for 25 minutes until golden and firm. Remove from the oven and allow to cool for a bit before drizzling the chocolate on top.
  7. While the bars are cooling, melt the chocolate chips and 1 teaspoon of the coconut oil. Once melted,go crazy and just drizzle all over the bars.
  8. Allow the chocolate to set and store in an airtight container.
  9.  Give them to all your friends and family, they will love you forever!

 

Easy peasy!

J xx

Banana and Nut Butter Protein Loaf with Dark Chocolate Chips

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I was in one of those moods last night, the type of mood where I knew I would be in the kitchen all night! I had to cook ahead for a dinner party tonight, so started by making a bolognese sauce for a Lasagne (my ultimate go to dish when I want to eat ALL the carbs and cheese in the world!) which got me well and truly in the cooking mode. I ended up cooking lunches for the week AND baking a cake with some mushy old bananas I had to use up. You know me I hate to waste food!

I used my Paleo banana cake as a base recipe for this one, but tweaked it a little by adding nut butter and some whey isolate vanilla protein. I also found a cheeky handful of dark chocolate chips which I sprinkled on the top just before popping it in the oven (definitely recommended!).

I haven’t baked anything with protein powder for a while and with all the intense training I am doing at the moment it seemed the right thing to do to up my protein. Plus, do I need an excuse to make protein banana loaf? Nope, didn’t think so!

So here is one for you gym goers and banana lovers out there!

What you will need:

  • 3 spotty, overripe bananas
  • 3 large eggs
  • 1 cup of nut butter (I used cashew and almond but is very tasty with peanut butter)
  • 1 scoop of vanilla protein powder (Big scoop)
  • 1/4 cup of coconut flour
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon of salt (omit salt if using a salted nut butter)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • Handful of dark chocolate chips or chopped chocolate bar (70%  coco or up)

Bake it off:

  1.  Preheat the oven to 180 degrees and grease a loaf tray with coconut oil (or butter). You may also use a 8 by 8 inch banking dish if you prefer.
  2. Blend the bananas, nut butter, protein powder and eggs together using a food processor.
  3. Put blended wet mixture into a bowl and fold in the cinnamon, vanilla, baking powder and coconut flour to it until it forms a cake-like batter.
  4. Pour the batter into the greased baking tray, speading eveny across the pan and sprinkle the chocolate chips on top.
  5. Bake for 20-25 minutes or until a wood skewer comes out completely clean after inserting.

Allow to cool for 10-15 minutes before diving in! (Harder than it sounds…)

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I cut the loaf into thin slices and popped into the fridge to store.  A great snack to have in the afternoon with a green tea, pre-workout or even as part of your breakfast! In fact, it is just generally a great snack, any time! Come on people, it’s CAKE!!!

 

Bon Appetit!

J xxx