Some lifestyle blog

Healthy food served with a side of casual fitness.
Uni Food Volume #1 Chicken and roasted veg salad. So there seems to be a consensus amongst students in the UK that eating beans on toast, with the occasional pop-tart or ramen, constitutes an acceptable diet. One of my own housemates has managed to produce dinner from a can for the past four nights straight. Whilst both impressed and horrified by his ability to maintain a functional existence being fueled by products that are the nutritional equivalent to sawdust, I feel taking some degree of control over what you put into your body is pretty important. From what I can gather, having quizzed a number of packaged meal pros, the main hindrance to students eating healthily is cost, closely followed by effort, and their own inadequacies in the culinary arts. I’m going to try and help whoever has the misfortune of stumbling across this blog to overcome these hurdles by posting some simple, easy and super healthy meals that can be made on a student budget. So here’s the first recipe. It makes a great lunch or post-workout meal, packing in a bunch of filling protein and veg based awesomeness without loading up on slump inducing carbs. It couldn’t be easier to prepare and requires almost no washing up so if you can’t be fucked to do the dishes then it won’t leave the kitchen looking like the Gaza Strip —- Throw some sliced beet, red onion and mushrooms on one side of a baking tray, and a chicken breast on the other. Add some salt, pepper and some thyme if you have any around. Drizzle over olive oil and some lemon juice. Put it in an oven on mid-high for about 30mins. Take it out, throw it all in a bowl, stir through some mixed greens and eat. If you’ve done it right then it should taste pretty damn excellent.

Uni Food Volume #1

Chicken and roasted veg salad.

So there seems to be a consensus amongst students in the UK that eating beans on toast, with the occasional pop-tart or ramen, constitutes an acceptable diet. One of my own housemates has managed to produce dinner from a can for the past four nights straight. Whilst both impressed and horrified by his ability to maintain a functional existence being fueled by products that are the nutritional equivalent to sawdust, I feel taking some degree of control over what you put into your body is pretty important. From what I can gather, having quizzed a number of packaged meal pros, the main hindrance to students eating healthily is cost, closely followed by effort, and their own inadequacies in the culinary arts. I’m going to try and help whoever has the misfortune of stumbling across this blog to overcome these hurdles by posting some simple, easy and super healthy meals that can be made on a student budget.

So here’s the first recipe. It makes a great lunch or post-workout meal, packing in a bunch of filling protein and veg based awesomeness without loading up on slump inducing carbs. It couldn’t be easier to prepare and requires almost no washing up so if you can’t be fucked to do the dishes then it won’t leave the kitchen looking like the Gaza Strip —-

Throw some sliced beet, red onion and mushrooms on one side of a baking tray, and a chicken breast on the other. Add some salt, pepper and some thyme if you have any around. Drizzle over olive oil and some lemon juice. Put it in an oven on mid-high for about 30mins. Take it out, throw it all in a bowl, stir through some mixed greens and eat. If you’ve done it right then it should taste pretty damn excellent.

The Daily Juice Carrot, apple (preferably green), beetroot, and ginger. So this is the latest addition to my string of juicing adventures. All of the ingredients have amazing properties, giving you a great platform for a healthy, happy day.The alkalising beetroot also makes it an incredible colour which i always enjoy( although my sister’s frequent expressions of horror and outrage would suggest that purple and green drinks are not quite everybody’s cup of tea. I believe the term ‘toxic waste’ has been bandied around on more than one occasion). Anyway, it tastes awesome, so smile and enjoy.

The Daily Juice

Carrot, apple (preferably green), beetroot, and ginger.

So this is the latest addition to my string of juicing adventures. All of the ingredients have amazing properties, giving you a great platform for a healthy, happy day.The alkalising beetroot also makes it an incredible colour which i always enjoy( although my sister’s frequent expressions of horror and outrage would suggest that purple and green drinks are not quite everybody’s cup of tea. I believe the term ‘toxic waste’ has been bandied around on more than one occasion).

Anyway, it tastes awesome, so smile and enjoy.

Your real home is not your apartment or your house or your city or even your country, but your body. It is the only thing you, your soul and your mind, will always live inside of so long as you walk the earth. It is the single most important physical thing in this world you can take care of.

—Mark Lauren, ‘You are your own gym’

The Joys of Juicing                 Having recently been denied the use of a blender (oh mechanical failures how you vex me),  I’ve been suffering from some rather debilitating smoothie withdrawal. In one of my more desperate moments, I went on a rummage through some of our lesser used kitchen cupboards in a frantic search for some tool through which I could get my morning vitamin hit without having to actually engage my jaw muscles( I think we can all agree that mastication is overrated). Thus I discovered the juicer. Having apparently been standing unused for anything up to a decade, my expectations were low. However, following a thorough cleaning, the miraculous machine started up as if he’d been bought yesterday (cue me gleefully professing my love for German design). This was the first juice I made. It’s tried and tested, and a hyper nutritious way to start the day. Next time I’ll go for something slightly more adventurous. Carrot, apple, orange and ginger juice (Most of my juices have ginger, I think it’s glorious) Instructions- chop ingredients, put throw in juicer, add extra ginger because ginger, serve with ice.

The Joys of Juicing

                Having recently been denied the use of a blender (oh mechanical failures how you vex me),  I’ve been suffering from some rather debilitating smoothie withdrawal. In one of my more desperate moments, I went on a rummage through some of our lesser used kitchen cupboards in a frantic search for some tool through which I could get my morning vitamin hit without having to actually engage my jaw muscles( I think we can all agree that mastication is overrated). Thus I discovered the juicer. Having apparently been standing unused for anything up to a decade, my expectations were low. However, following a thorough cleaning, the miraculous machine started up as if he’d been bought yesterday (cue me gleefully professing my love for German design).

This was the first juice I made. It’s tried and tested, and a hyper nutritious way to start the day. Next time I’ll go for something slightly more adventurous.

Carrot, apple, orange and ginger juice (Most of my juices have ginger, I think it’s glorious)

Instructions- chop ingredients, put throw in juicer, add extra ginger because ginger, serve with ice.

It’s Summer- have a watermelon. Watermelon eating prerequisites: •Hot weather •Ripe watermelon •Spoon (optional but preferred) •Somebody to eat the other half

It’s Summer- have a watermelon.

Watermelon eating prerequisites:

•Hot weather

•Ripe watermelon

•Spoon (optional but preferred)

•Somebody to eat the other half

Ahh French supermarkets. You so funny. But seriously though, who doesn’t love discovering the occasional phallic tomato amongst their usually uniform groceries? Size and shape quality control is a terrible thing. Obscene amounts of fruit and veg are discarded daily by other supermarkets for failing to fall within their preordained paradigms of perfection. So much comedick (tee hee) potential going to waste… sigh. The French are definitely doing it right.

Ahh French supermarkets. You so funny.

But seriously though, who doesn’t love discovering the occasional phallic tomato amongst their usually uniform groceries? Size and shape quality control is a terrible thing. Obscene amounts of fruit and veg are discarded daily by other supermarkets for failing to fall within their preordained paradigms of perfection.

So much comedick (tee hee) potential going to waste… sigh.

The French are definitely doing it right.

Another day, another green smoothie Few things are more conducive to a great lifestyle than starting your day in the right way. Having a hyper nutritious smoothie every morning really makes me feel healthy, happy, and ready to take on the challenges of the coming day ( because chilling on Sunday can be so taxing sometimes). Peaches are in season at the moment, in the northern hemisphere (sorry upside-downers). This makes it really easy to find them locally sourced, fresh and organic. They give this smoothie a really great flavour, and help to mask the grassy greenery. Recipe- 1 banana 2 peaches (make sure that they’re ripe) A generous handful of kale. A few raw almonds. Half a cup of water. Have a super Sunday! Thanks for the inspiration cleanandleanrecipes

Another day, another green smoothie

Few things are more conducive to a great lifestyle than starting your day in the right way. Having a hyper nutritious smoothie every morning really makes me feel healthy, happy, and ready to take on the challenges of the coming day ( because chilling on Sunday can be so taxing sometimes).

Peaches are in season at the moment, in the northern hemisphere (sorry upside-downers). This makes it really easy to find them locally sourced, fresh and organic. They give this smoothie a really great flavour, and help to mask the grassy greenery.

Recipe-

1 banana
2 peaches (make sure that they’re ripe)
A generous handful of kale.
A few raw almonds.
Half a cup of water.

Have a super Sunday!

Thanks for the inspiration cleanandleanrecipes

Quick Tip For a Smoother Smoothie Are you finding your smoothies to be not quite as smooth as their name would suggest? Try adding a handful of organic raw cashews.These will help soften the texture of your smoothie, whilst keeping it lactose free, and they won’t radically alter the flavour (not that I really mind anyway because cashews are delicious). Cashews are also a great source of good fats, and contain heaps of protein to help you kick-start your day. Above smoothie— 1 mango, 1 banana, a small bunch of baby spinach, half a cup of water, a few mint leaves, and a handful of raw cashews. Serve in a jam jar, naturally.

Quick Tip For a Smoother Smoothie

Are you finding your smoothies to be not quite as smooth as their name would suggest? Try adding a handful of organic raw cashews.These will help soften the texture of your smoothie, whilst keeping it lactose free, and they won’t radically alter the flavour (not that I really mind anyway because cashews are delicious). Cashews are also a great source of good fats, and contain heaps of protein to help you kick-start your day.

Above smoothie— 1 mango, 1 banana, a small bunch of baby spinach, half a cup of water, a few mint leaves, and a handful of raw cashews. Serve in a jam jar, naturally.

There’s something incredibly cool about glass bottle coke. I know it isn’t good for me, but its aesthetics make it so very tempting, especially on a hot day. Maybe it’s the way the condensation sits on the cold bottle. It’s just so casually iconic. Sorry iced green tea, but I think I’m having an affair.

There’s something incredibly cool about glass bottle coke. I know it isn’t good for me, but its aesthetics make it so very tempting, especially on a hot day. Maybe it’s the way the condensation sits on the cold bottle. It’s just so casually iconic. Sorry iced green tea, but I think I’m having an affair.

Heritage tomato salad One item which is especially good during summer time in France is the tomatoes. I’m sure we’ve all tasted the anaemic wintertime tomatoes that supermarkets insist on stocking through the colder months. Anyone feel like a tasty mouthful of dust? Me neither. Tomatoes thrive in hot weather, and they don’t like cold storage, so the benefits of buying them locally source and in season are huge.  A great tomato should be sweet, slightly tangy, and have a deep vine taste. The climate in Southwest France is ideal for producing great tomatoes, and this recipe takes full advantage of this. Whilst I’m on the subject of tomatoes, I feel like I should list their various health benefits. Being such a salad staple, the humble tomato is often overlooked by health lovers in favour of more adventurous fare. Goji berries much? (Don’t panic- I like them too). Tomatoes actually contain high levels of beta-carotene, they are packed with antioxidant flavonoids and vitamin E, are a good source of potassium, and contain heaps of Vitamin C.  ‘The Red Bodyguard’, by Ron Levin, really fights for the tomato’s right to be called a health food, and contains lots of solid research (yay empirical evidence), so feel free to check it out if you’re into that kind of thing. I really love this salad because it looks so incredible on the plate. Using four different varieties of tomato gives great diversity in flavour and produces some incredible colours. It’s really simple to make and tastes delish, especially after being in the sun on a hot day. Here’s the recipe— Slice a variety of tomatoes. I like to use beef tomatoes as a base, they’re great in salads and have a really mellow taste. Follow these with a mixture of sliced yellow, orange and black tomatoes. Make sure you also use some good cherry tomatoes, they pack a huge flavour punch. Stack them up any way you like. Top the tomatoes with sliced buffalo mozzarella. Top this with fresh basil sprigs. Drizzle over balsamic glaze, and basil oil. Simple.

Heritage tomato salad

One item which is especially good during summer time in France is the tomatoes. I’m sure we’ve all tasted the anaemic wintertime tomatoes that supermarkets insist on stocking through the colder months. Anyone feel like a tasty mouthful of dust? Me neither. Tomatoes thrive in hot weather, and they don’t like cold storage, so the benefits of buying them locally source and in season are huge.  A great tomato should be sweet, slightly tangy, and have a deep vine taste. The climate in Southwest France is ideal for producing great tomatoes, and this recipe takes full advantage of this.

Whilst I’m on the subject of tomatoes, I feel like I should list their various health benefits. Being such a salad staple, the humble tomato is often overlooked by health lovers in favour of more adventurous fare. Goji berries much? (Don’t panic- I like them too). Tomatoes actually contain high levels of beta-carotene, they are packed with antioxidant flavonoids and vitamin E, are a good source of potassium, and contain heaps of Vitamin C.  ‘The Red Bodyguard’, by Ron Levin, really fights for the tomato’s right to be called a health food, and contains lots of solid research (yay empirical evidence), so feel free to check it out if you’re into that kind of thing.

I really love this salad because it looks so incredible on the plate. Using four different varieties of tomato gives great diversity in flavour and produces some incredible colours. It’s really simple to make and tastes delish, especially after being in the sun on a hot day.

Here’s the recipe—

Slice a variety of tomatoes. I like to use beef tomatoes as a base, they’re great in salads and have a really mellow taste. Follow these with a mixture of sliced yellow, orange and black tomatoes. Make sure you also use some good cherry tomatoes, they pack a huge flavour punch. Stack them up any way you like.

Top the tomatoes with sliced buffalo mozzarella.

Top this with fresh basil sprigs.

Drizzle over balsamic glaze, and basil oil.

Simple.