Introducing PPB: Peanut Butter You Can Eat on A Diet

When I asked Tom what he would choose if he only had one meal left on earth, he asked for a peanut butter sandwich and ready salted crisps. My boy likes simple pleasures, and he loves his peanut butter! But when you’re on a diet, peanut butter is not your friend; or is it…?

Introducing PPB: Powdered Peanut Butter. With 70% less fat than other nut butters, no trans fat, and no added oils, it means you can enjoy peanut butter but without the calorie guilt! I thought this sounded too good to be true before I tried it and I wondered whether the taste would be as good as full-on peanut butter. Well, let me tell you, it tastes just like it! I mixed up a small amount to try with some bread and it was so tasty.

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With the peanut butter in powdered form, it means there are so many ways you can add the flavour to recipes. Add the powder to your curry sauce for a take on satay; mix it with bananas and yoghurt for a sweet, nutty smoothie; add some PPB to batter for biscuits and cookies; or pimp up your vanilla ice cream with a sprinkling of peanut powder!

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I finally have a working oven and now that I do, I wanted to satisfy my baking craving and my cookie craving! My first foray into baking with PPB comes in the form of these delicious, chewy, slightly crunchy-edged peanut and choc chip cookies.

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Sweet, nutty and crunchy, these biscuits went down a storm with the girls at work. I think next time I would increase the amount of PPB to amp up the flavour, but I was really happy with this first attempt. Next time I’m going to try a peanuty, satay dish and I also fancy trying my hand at peanut butter whoopie pies!

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Winter salad

On Thursday, Tom and I went to see the legend that is David Gray at a small, intimate gig at The Emmanual Centre in Pimlico. Before the gig we stopped off at one of the pubs on Tom’s list of must-visit drinking establishments. Along with our drinks, we succumbed to their awesome looking burgers.

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I had no regrets, it was delicious, but Friday came and I felt the need for a healthy dinner. And yet, I still wanted a meal that was filling and full of flavour. I decided to make a warming winter salad of spinach leaves, crispy bacon, roasted butternut squash, crumbled feta and toasted pine nuts.

I love this salad and I’m definitely going to be making it again – you get the saltiness of the bacon, the crunch from the pine nuts, the freshness of the spinach leaves and the creaminess of the squash and feta. It also looks wonderful, with the bright rich orange against the deep green of the spinach: wonderfully inviting on a miserable, rainy night.

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The Greenest Pea & Ham Soup You’ve Ever Seen

We’re nineteen days into this dieting malarkey and the pounds we gained over Christmas are slowly making a retreat. I’ve been running every week and even invested in some proper running trainers – they are bright raspberry and pink so that helps!

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As you know each week I’ve been making soup to take in to work for lunches and it’s been so good – I’ve spent so much less on food and I’m not snacking anywhere near as much. This week, it is the turn of pea and ham soup. This is one of my favourite soups but quite often, especially if you buy the tinned kind, it’s a weak, grey-green colour and the flavour doesn’t hit you the way a good pea and ham soup should. Peas have such a sweet fresh flavour, when this comes through in a soup, along with the saltiness of the ham, it’s wonderful.

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This recipe is from Good Food and can be found here. I’ve found lots of good, low-cal recipes on the Good Food site, I’d definitely recommend having a search on there next time you’re looking for a new recipe. The recipes are often rated and commented on too so you know they’re tried and tested!

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I checked the packaging for the split peas and it said to soak overnight, as did the recipe but having not realised this and needing to make the soup today I checked it out online. There seem to be differing opinions on this but as long as you rinse the split peas first, it only really affects the cooking time. If you soak them overnight the peas will cook quicker. I soaked mine for a couple of hours and didn’t have any issues with the cooking time.

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I love the contrast of the pink ham and the bright vibrant green of the thick smooth soup, it just looks so good! I’m really looking forward to this week’s lunches!

The comfort of chicken soup

There is something so calming about making a delicious batch of soup. As well as the fact that it’s super easy to whip up, you know it’s going to be good for you and taste delicious. It’s a comforting, homely sort of process too. And chicken soup, well, a properly thick, creamy, flavoursome chicken soup is right up there with the best of recipes. You just know it’s going to warm you right through and give you a pep, especially if you’re feeling under the weather, so it’s perfect for this time of year.

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Last week I had root vegetable soup for lunch at work and this week I’m making chicken soup. When I’m sitting at my desk looking at the winter weather outside, it’s going to feel so nice at lunchtime knowing that I already have my tasty soup, and don’t need to brave the wind and the rain to fetch it!

I sweated down potatoes, carrots, onions, celery and smoked garlic with some thyme and chicken stock until it was soft enough to blend. I thought I would bulk it out with some more potatoes but turns out, that can make your soup quite starchy and gelatinous! I thinned mine out with more water and it tastes ok – something to remember for next time!

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While the veg was cooking, I poached four chicken thighs in some water. I find that you get more flavour from thighs and wings and they’re a lot cheaper than chicken breast. When the chicken was cooked through, I shredded it ready to be added to the soup.

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When you’ve blended the veg, stir in your shredded chicken and add some creme fraiche or single cream, depending on how healthy you’re feeling! Season with salt and pepper and you’re good to go!
Approx. 292 calories per serving

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Fruity Homemade Granola

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It’s that time of year again, Christmas is over for another year and we’ve all eaten that little bit too much turkey, stuffing, mince pies, Christmas cake, chocolates and drunk a few too many beers, glasses of fizz and wine, and the need to get fit and lose weight rears its head again. New year, new me we always think. Last year Tom and I stuck to the Hairy Dieters plan for about 3 months or so along with circuit training and badminton and the results were really good. Inevitably though, we got a bit bored of the recipes, work got busy and there were late nights and boozy nights so the weight crept on a bit again by the end of the year.

We got the new Hairy Dieters cookbook for Christmas and it has helped to inspire us to get back on the diet horse and try again. The food looks and sounds great and I’m really excited to eat healthy delicious meals and cook new dishes. I’ll also be attempting to run regularly to get my fitness up to scratch as well.

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The part of healthy eating I find hardest is breakfast and lunch at work – I struggle to fit in breakfast before I get to work and once there I often get distracted or forget to sort breakfast out, meaning I start to snack later on in the day. If I don’t prep lunch the night before, I end up buying lunch everyday and that can get expensive and unhealthy. This year, I’m going to be on the ball and prep my meals before hand so I know I’m eating well. I’m not a huge fan of cereal or muesli but it’s such a quick, easy and filling breakfast that I’ve decided I need to try and so this weekend I am making my own granola. I’ve adapted a couple of recipes, the Hairy Dieters and this one from completely delicious blog. Served with the Hairy Dieters fruit compote, this brekkie comes out as 243 calories or 252 served with yoghurt.

Ingredients:

I didn’t measure anything out as I just used what was in the cupboard to make a big batch – it’s easy enough to judge how much you need

Oats
Sesame seeds
Honey
Sunflower oil
Fruit
mix (I used a tropical mix of dried fruits and a mix of raisins and cranberries, finely chopped but you could use dried apricots, dried banana etc)
Cinnamon
Nutmeg

This granola is really easy to make – all I did was combine the ingredients in a big mixing bowl until the oats started to come together slightly. Once mixed, I spread the granola in a baking parchment lined tray and baked until golden brown. Now I can use it on top of yoghurt or with fruit compote and I can always make new batches with different fruit and nut combinations – yum!

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