Chorizo & Sweet Potato Hash...

I don't really think of food in terms of breakfast, lunch or dinner... I'm more concerned about the quality of the meal, how it fits in with my goals & if it tastes good... This dish however, is amazing for breakfast, everything from the smell of bacon & chorizo wafting through the house, to the eggs baked on top (I LOVE eggs with a runny centre!!).. If you're finding it boring eating bacon and scrambled eggs for breakfast, this is a great alternative. It'd make a great dinner too though!

As much as I love baking, I love savoury dishes like this. There are no rules, and you can substitute or add ingredients depending on your taste preferences or whatever you have in the fridge and it'll still taste great. I posted a photo of this last week on the Facebook page, but I think regardless of the simplicity of the recipe it's important to post them on GLBTK so nobody misses a recipe. After all, the page is all about demonstrating how easy & quick it is to eat well.

• 150g sweet potato, cubed
• 50g chorizo, chopped
• 2 smoked bacon medallions, chopped 
• 1 red onion, finely chopped
• 1 large portobello mushroom, sliced
• 5 cherry tomatoes, halved
• 100g spinach
• 2 tbsp tomato purée
• 4 tbsp passata/chopped tomatoes
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• salt & pepper
• 2 large eggs

Preheat oven to 200d. 

Start by chopping all the ingredients to small pieces that will cook quickly. 

In an oven safe skillet, cook the sweet potato for 2-3 minutes in a little coconut oil until slightly softened. 

Add the chorizo & bacon and cook quickly.

Add the onion, mushroom and tomatoes, cooking until just softened. 

Next add the spinach, tomato purée, passata and spices of choice. Cook quickly for approx 2 minutes until the spinach is wilted. 

Finally crack 2 eggs on top of the mixture. Place pan in the preheated oven for 3-4 minutes until the eggs are cooked but the yolks are still soft. 

Serve immediately. 

Chicken & Chorizo Risotto

It's no exaggeration to say around a dozen people have messaged me in the past week asking me for more recipes with chicken. There's a common theme it seems... a lot of us fall into the habit of eating the same thing every night until we get bored of it, and then we move on... Someone even said to me in the last couple of days "I'd rather skip dinner than have to eat chicken again".... and this is someone who trains really hard and loves their food. 

So what's the problem? Is it the chicken? Naaaah...we'd all get bored of steak if we ate it every single day for lunch & dinner.... Ok maybe I wouldn't get bored of steak, but you see where I'm going with this right?? 

Over the next while, I'm going to make a conscious effort to post lots of chicken recipes here... like I said before, I want to use GLBTK to inspire people to get cooking & show that real food tastes incredible & doesn't have to be bland to be healthy...

This risotto tastes so good, you'll barely even realise that it's made using cauliflower rice! 

• 1 chicken leg
• 100g cauliflower, pulsed in food processor to a rice-like consistency
• 1 garlic clove, minced
• 50g chorizo, chopped
• 1 piece of streaky bacon, diced
• 2 stalks of celery, chopped
• 5 mushrooms, sliced
• 50g broccoli
• cumin 
• garlic powder

Start by seasoning the chicken with salt & pepper. Place in a heat proof dish in the oven at 170d. 

Prepare all the vegetables at once, as you'll add them quickly after each other. 

Add bacon, chorizo, garlic & celery to a wok, and cook quickly. 

Once the bacon is cooked, add the sliced mushrooms, broccoli & cauliflower rice. 

Add 100ml boiling water, 1 tsp cumin & 1 tsp garlic powder to the risotto. 

Allow to simmer over a medium heat for 15/20 minutes, until the liquid has been absorbed & the cauliflower rice is softened. 

At this stage, the chicken should be cooked through & the skin has browned. 

Serve the chicken on a bed of risotto.