Foodie Corner
I previously shared many of my diet changes with you, along with the new drinks I have now included in my daily life. Today, I want to take a moment to enlighten you with some of my favourite recipes that have been delightful additions to my culinary repertoire.
Food has always been an integral part of my life. Growing up in Spain, the kitchen was not just a place for cooking but a hub of family gatherings, laughter, and shared memories. From a young age, I learned to appreciate the rich flavours and traditions that define Spanish cuisine.
Cooking is more than just a chore for me; it's a passion that allows me to express my creativity and connect with my heritage. I love experimenting with traditional recipes while also infusing them with my unique touch. Whether it's perfecting a classic paella or creating mouth-watering tapas, each dish tells a story, rich with history and emotion.
My husband often praises my culinary skills, which gives me a sense of pride and validation. I take his compliments to heart, pushing me to explore new flavours and techniques. Together, we enjoy the fruits of my labour, making each meal an occasion to celebrate.
Food is not only sustenance; it is a medium through which I can share my love and culture. I believe that the kitchen is a sacred space where memories are made, and I am dedicated to filling it with warmth, joy, and, of course, incredible food.
One of my favourite times of the week is the local market day. The vibrant atmosphere, rich with the aromas of fresh produce, invigorates my spirit as I stroll through the stalls. Each week brings an array of colours and textures, as I handpick the finest fruits and vegetables to feature in our meals.
I thrive on incorporating new recipes into our weekly menu, carefully curating them to balance both innovation and my husband's preferences. Although he is British by birth, I often feel he possesses a heart that resonates deeply with the Spanish lifestyle. His appreciation for the Mediterranean diet shines through in his eagerness to explore our local market.
Witnessing his delight as we meander through the aisles of fresh produce is truly a joy. He examines the vegetables with the same enthusiasm one might reserve for a fine wine, relishing each selection as we build a beautiful collection of ingredients for the week ahead. It’s a delightful reminder of how food can bring us together, transcending cultural lines, and creating a shared passion that makes our marriage all the more enriching.
Supporting local shops and producers is essential for fostering a thriving community and ensuring the sustainability of our food system. The proximity to numerous farms and artisanal producers means that we can access incredible, fresh, and organic meat and dairy products. These local sources not only provide superior quality and flavour but also contribute to the local economy and reduce our carbon footprint. By choosing to purchase from local vendors, we also build relationships within our community, promoting transparency and trust in the food we consume. The benefits are immense, ranging from better health through organic options to the satisfaction of supporting local businesses that are passionate about their craft. Living in such an enriching environment allows us to embrace a more conscious lifestyle, making informed choices that align with our values.
Our diet has changed somewhat during this current year due to my menopause. Adapting to this new phase in life has prompted me to evaluate my nutritional intake and make significant adjustments.
In particular, I have incorporated more live plant-based foods, focusing on fruits & vegetables. These are not only beneficial for overall health but also aid in managing specific symptoms associated with menopause.
Additionally, I have been more mindful of my calcium and vitamin D intake to support bone health, as these nutrients become increasingly important during menopause. Incorporating dairy products and fortified alternatives, as well as spending more time outdoors to benefit from sunlight, has helped in this regard.
To learn more about the details of my new diet and how it has supported my health during menopause, feel free to refer to my dedicated post on this topic: Link
My husband has been incredibly supportive in our journey towards a different way of eating. Together, we've embraced a lifestyle that significantly reduces gluten, grains, and legumes from our daily meals. While I have a fondness for these foods and we do indulge on special occasions, we now prioritise fresh vegetables, lean proteins, and healthy fats as staples in our diet.
This shift has not only brought us closer but has also encouraged us to explore new recipes and culinary traditions. We enjoy discovering alternative ingredients that align with our new eating patterns, which has made me feel revitalised. The experience has fostered a mutual commitment to our health and well-being, turning what could have been a challenge into a rewarding adventure we share.
My husband and I have also reduced our food intake to just two meals a day. Let me clarify, I am not a nutritionist, and the diet I am following has been advised by a professional nutritionist, specifically tailored to suit my needs. In this post, I want to share some of my favourite recipes that align with this regimen.
We typically start our day with a savoury breakfast, abandoning the sweet options we once enjoyed. Around 11am to 12pm, we have our main meal of the day. In the evening, between 6pm and 7pm, we opt for lighter meals.
Overall, our transition to savoury breakfasts and the emphasis on wholesome ingredients has greatly enhanced our daily nutrition, aligning with our healthier lifestyle choices.
Breakfast recipes
My favourite meal of the day has always been breakfast. Usually, I used to enjoy oats, pancakes, cereals, or toast with various toppings. Now, our breakfasts often resemble brunches, filled with an array of delightful dishes. Here are some of my favourites:
I think in another life, I was Italian, and one of my favourite actors of all time is Stanley Tucci. His talent on screen is matched by his genuine passion for cooking. The first time I tried his frittata, it was as if I had discovered a culinary revelation; from that moment, I couldn’t bring myself to make it any other way.
His frittata, rich in flavours and textures, brings together simple ingredients to create a delightful dish.
The Frittata Recipe
Herb and olive oil.
Sliced mushrooms.
2 large handful of fresh spinach leaves.
4 larges eggs.
Salt and pepper.
A pinch of oregano buds.
Pecorino Romano cheese.
Sauté the sliced mushrooms & the spinach with the herb olive oil and set aside. In a separate bowl, whisk the 4 eggs and add salt and pepper. In the same skillet you cooked the veggies, pour the egg over top. Cover the skillet, and cook for about 4 minutes or until its cooked enough to flip it. Cook / flip to suit. Top with oregano and pecorino Romano cheese.
Poached egg & avocado toast
This is my husbands speciality and I totally adore this one. It reminds me of our slow mornings and those shared breakfasts that we love so much. So simple but the combination is amazing.
2 poached eggs.
2 Slices of sourdough bread or gluten free bread.
Smashed avocado: with crushed chilies, 1/2 lime juice, a pinch of salt, ground black pepper and chopped coriander leaves.
Lean streaky bacon.
Poach the eggs and grill the beacon to your specific liking and serve on the toasted sourdough bread with smashed avocado. Delicious.
Mixed summer salad
I love salads of almost all types, but if I had to choose one, I would choose this following salad. This is simple and tasty. The mix of the ingredients makes it the perfect salad for summer. Spoiler alert: be careful, it’s addictive.
Baby salad leaves (I love to mix Roman lettuce, baby spinach, water cress, rocket and sliced endives).
Sliced carrot.
Orange chopped into small pieces.
Crunchy onion flakes.
Baked mushrooms and onion.
Mix of crispy sunflower seeds, pumpkin seeds and toasted sesame seeds.
Octopus slices (you can skip this and replace for tuna, salmon or any other fish you like).
Dressing:
2 spoons of milled linen seeds
1/4 spoon turmeric,
1 teaspoon olive oil
1 piece of black garlic
1 slice of fresh ginger
The juice of half an orange
Chopped coriander leaves
A pinch of salt.
Smash all the above together and season your salad. Enjoy!
Dinner Recipes
Our evening meals tend to focus on light, nutritious options that are rich in protein and vegetables. We prioritise what we refer to as 'live food', which includes fresh, unprocessed ingredients that nourish and energise. While it's true that we largely avoid grains and legumes, we still allow ourselves the occasional indulgence. When we do include these elements, we ensure they are prepared in a way that maximises their nutritional benefits. For instance, we opt for whole grains over refined varieties and pair legumes with plenty of vibrant vegetables to create a balanced, satisfying meal. This mindful approach not only enhances our culinary experience but also supports our overall wellness.
Crispy Cauliflower with Tomato Dressing
A simply but delicious recipe full of nutrients and flavour.
1 full cauliflower cut into flowers.
2 or 3 ripe pear tomatoes.
1 sliced onion.
1 clove of garlic.
1 bunch of fresh basil leaves.
4 dried tomatoes.
A pinch of Hazelnuts.
1 teaspoon of nutritional yeast.
1 teaspoon of turmeric.
1 slice of fresh ginger.
Olive oil.
Salt and pepper.
Sauté the tomatoes, onion and garlic with olive oil. Once nice and golden, mix together with the hot water soaked dried tomatoes, basil leaves, hazelnuts, yeast, turmeric and fresh ginger. Add a pinch salt and pepper to taste and your sauce/dressing is ready.
Now, bake the cauliflower in the oven or an air fryer. I usually pre mixed the cauliflower with olive oil, salt pepper, chilli flakes and paprika powder.
Serve the cauliflower on top of the tomato sauce and we usually serve with some side olives, carrot sticks and radishes.
Mushroom Cream Soup
Winter or summer this is one of our usual weekly recipes. We usually serve it as a starter to a main dish.
Mushrooms, a mix of button & portobello & shiitake.
1 sliced onion.
1 clove of garlic.
1 teaspoon olive oil.
1 cup homemade vegetable broth.
200ml homemade almond or coconut milk.
1/4 teaspoon Nutmeg.
1/4 teaspoon black pepper.
1/4 teaspoon black truffle powder.
Sauté the mushrooms and the onion until nice and golden. Add the broth and pressure cook for 4 minutes. Once cooked, add almond or coconut milk, spices and finely blend all ingredients together until creamy. You can also top the soup off with some toasted pumpkin seeds if you like.
Chilli Con Carne
This is one of my husband’s top ten favourites. He adores any recipes with sauces and probably after my Bolognese sauce, this would be his favourite one. My side dish for this is cauliflower rice or mashed potatoes. My husband love’s it with basmati rice. You can choose whatever you prefer with it.
500 grams of lean mince meat.
1 Large onion.
1 Clove of garlic.
1 Sliced carrot.
Homemade Tomato purée.
1 Teaspoon of paprika powder.
1 Half red and 1 half green pepper sliced.
Fresh chilli to suite your taste.
1 Teaspoon of cumin powder.
1 Slice of fresh ginger.
1/4 teaspoon black pepper.
1/4 teaspoon of cayenne pepper.
1 Desert spoon of tomato ketchup.
1 Teaspoon Bovril or Marmite.
1 Cube of beef stock.
100 ml of water.
Salt - to suite your taste.
1 Bunch of coriander leaves.
1 Tin of cooked red or black beans (whichever you prefer).
Finely blend together the following: onion, garlic, peppers and carrots. Then cook them together in a pan with the tomato purée.
In another pan, seal the mince meat until completely cooked. Once the vegetables are cooked, add all together to a slow cooker with the rest of the ingredients, with the exception of the coriander leaves and the beans. Cook at least for 4 hours in a slow cooker.
Once done, add the cooked beans and the fresh coriander leaves. And serve with your favourite rice.
““A recipe has no soul.
You, as the cook, must bring soul to the recipe””
As you can see, we love colourful dishes, spices and mixes. We love to experiment, trying new recipes and ingredients, and most of all we enjoy this time shared around our table.
And hold on, after all this, you might be asking yourself, do these people not enjoy a good desert??? Oh believe me, we love our deserts, but lets leave this one for another episode, which I am quite sure you will enjoy.