I’ve recently started a new job hence the radio silence for a week or two but I’ve got some beauties for you this morning and more to come soon, including (hopefully) a wonderful guest blog from my lovely friend Nicola French!
Breakfast this morning is gluten free toast with cashew cream, which you’ll know having read my ‘Game Changer‘ post, this is my new and most favourite sweet treat!
Its been a pretty busy week as I’ve also started going back to the gym. I’m like a kid in a sweet shop with all the class options and had my first PT consult with one of the trainers, I’m really looking forward to getting fitter and leaner over the coming months, make sure you follow my Laura_of_London Instagram to track my progress!
We’ve had a couple of nice new recipes this week as well as some good classics – my Vietnamese prawn rolls went down a storm last night with the family, they always taste so clean, healthy and fresh and adding a bit of spice to the dipping sauce makes all the difference!
I’ve made another meal plan for you to try, I really would urge you to try these for a week or to – most of the recipes are available on my site, they’re all clean eating and I’m always available to help chat through any questions you have. I’d love to have any feedback from people who have tried them as I want to make sure they work!
Have a super fantabulous weekend everyone, if you’re in London, it looks to be a nice hot BBQ-tastic one!
Soooooo erm this may be my new favourite thing for work lunches and easy dinners! I make a basic special fried rice recipe and then let the family customise it how they like! Its really quick to make and is light on pots and pans so no need to worry about washing up AND you can pack it with vegetables!
2 eggs, either scrambled or cooked as an omelette and sliced up
Crushed chilli flakes
Sweet Chilli Sauce
I have a fail-proof fluffy basmati recipe but feel free to use your own if you prefer.
Rinse your rice a few times in cold water if you want it really fluffy or leave it to soak in water for 30 mins. Boil the kettle, heat oil in the pan and throw in your (drained) rice , stir to cover in the oil and let it warm a little. Pour the boiling water over the rice, The water should come about 3cm over your rice. Put a lit on it with a little crack and let it simmer.
It’ll start to hiss once all the water has evaporated – this can take anywhere between 10-15 mins. Take a look at it. If it looks done, turn the heat off, remove the lid and place a tea towel/cloth over the rice and put the lid back on. Leave it for as long as you need to, it’ll keep warm and the towel will soak up excess steam to keep the rice fluffy. If it doesn’t look done, sprinkle on a little more water, put the lid back on and keep checking every 2-5 minutes.
The rest is just an assembly job – fry off the garlic, spring onions and any of your selected food items from the optional list that require cooking. I don’t bother with sweetcorn and peas as it takes seconds for them to warm through. Add in your sauces then add your rice to the pan to fry off. Put it all together, decant to a serving bowl and dive in!
Serve with some sweet chilli sauce on the side or some extra Ketjap Manis.