If you’d guessed salad was going to be my next post then you are so right. I just couldn't afford to let the remaining vegetables used for the chicken shawarma go to waste - food recycling. I had to put it to good use. It is difficult to get Africans to eat salad but thanks to the ‘get fit’ obsession going around. Most people are now trying to ‘get fit’ so why not me hey? Nigerian salad comprises of many vegetables and one important salad dressing ‘Heinz salad cream’. I couldn't bring myself to eating salad when I was very young, as all that kept staring at me in the face was just greens and a tangy sour salad dressing. In fact I have a very memorable story about me and salad. It is too embarrassing to share on here. Maybe I would share it someday, I might just do so watch the space. lolI gave some ingredients a miss for this simple recipe as I just did a clear out of what I have basically in my fridge. I purposely did not add sweet corn to the salad as I was too lazy to open the can, I also didn't add the corned beef as it would make me fatter. Lol and I won’t have any use for what might be remaining of the corned beef in the next few days. Don’t judge me yet, I'm just trying to maintain my height and complexion if you know what I mean. I’ll not be specifying the amount of ingredients needed as you can be the judge of what you need depending on the numbers of people you will be catering for.Without further ado, let’s get on to business. Click link to continue to recipe
Today my lovelies, I’ll be sharing this simple and amazing classic smoothie recipe; the banana and strawberry smoothie. Growing up, I had a lot of banana smoothies and sometimes if I needed to jazz it up, I just added peanut butter. Back then I never saw it as being a healthy choice; I just saw it as another way to enjoy eating banana. Apart from chicken, banana is my other weakness. It is very healthy and also full of nutrients, it is antioxidant, full of fibre and protein. Banana is also an energy booster and enough nutrients to keep you going for hours. I am a sucker for banana and I must eat one at least in a day.
Now, I know the importance of smoothie and I don’t joke with it anymore. In fact there was a time smoothie was just my breakfast and lunch and I felt better with myself. Once you have mastered the basics of making smoothie, you can then start playing with it to suit your needs. You can even add any vegetable of choice and your body would definitely appreciate it. This recipe is kids friendly too. It can also be frozen and eaten as an ice cream. If your smoothie is too thick when you make it, you can thin it out with milk or any other liquid base of choice. If it is too light, thicken with fruits of choice
I must thank a good friend of mine and a fellow blogger for coming through to me with this recipe. She encouraged me to post it as I thought it was too basic. She reminded me that classic recipes are never basic. Thanks Sisi Jemimah. Continue to recipe here
Ok, are you already thinking why would I eat plantain with garlic and butter? I tell you what, why not? This recipe was borne some weeks back when I made Jollof spaghetti and garlic butter shrimps for lunch, I also fried some plantain to balance the meal as a correct Nigerian girl that I am. Anyways, after dishing up the meal, I decided to swirl the garlic butter sauce over my meal especially the plantain. Honestly, the taste was amazing and I just couldn't wait to share it with you all. This recipe is pretty straight forward and if you have had garlic butter shrimps before and you loved it, then you will get the gist and hype about my garlic butter plantain. This dish is another great way Nigerian vegetarians/vegans can enjoy eating plantain. If you would be eating yours alone, I would recommend you add salt and seasoning to taste. Click link to recipe
If you want something really
quick and easy to make, this meal is just right for you (that is if you love
noodles and fish). it is like Jamie Oliver’s 15 minute meal only that this will
take you about 30 minutes plus prepping.
I love salmon and I personally think
salmon is best eaten with Jollof rice. I just love the way it melts in the
mouth when cooked well. Let’s move on to my 30 minutes meal from my #active
You will need
Mixed bell peppers
Pinch of salt
Noodles (pre cooked or raw)
Dried parsley (optional)
2 -3 tablespoons of olive oil
2-3 cube of butter
Cayenne pepper (optional)
Garlic granules (optional)
Let’s crack on... #prepping
Set your oven to 180 degrees/ gas
Cut the bell peppers into tiny stripes
and slice your onions. Take some of the stripped peppers and dice into tiny
cubes. This will be used with the salmon. Set this aside
Now to the main meal...
The fish cooks between 20 and 25
In a mixing bowl, mix the diced
peppers, butter, seasoning of choice, cayenne pepper (if needed), parsley, garlic
and salt together. It will look a bit messy but it’s alright
Rub your mixture onto the salmon
fillet and wrap in foil. Place in the oven and bake for 20 or 25 minutes
You have 20 minutes to stir fry
your noodles and you can also make yourself a cup of tea while you are at it
In a separate pot, boil noodles
according to pack instructions or as you will prefer but for this meal you don’t
want it to be too soft or it will look mushy.
Place your wok on the heat, add
olive oil, and add the remaining bell peppers, onions, mangetout sauté for 5 minutes. (add some seasoning)
Drain the noodles and add it to
the sautéed vegetable. Cook for another 5 minutes.
Turn off the heat and plate
up. Bring out your salmon from the
oven, unwrap it from the foil and voila you are just 2 minutes away from
eating. Serve your salmon with your cooked noodles and its all yum yum.