Hey all, so it’s been a while since I’ve done a blog post. It’s because I’ve been so busy with work and working out. That is all I do at the moment, go to work, eat, work out, eat and sleep.
So, since I’ve started exercising much more and trying to get my beach body ready for the summer, I’ve been more conscience about what I eat. My goal is to increase my fitness, maintain my weight but lose inches. My weight has been fluctuating a little but I’m not really concentrating on that.
Personally I don’t like cutting out the things I like out completely. I think life can get pretty boring and sad if you can’t have the things that make you happy. I have everything in small quantities. I used to be a fizzy drink junkie but now I can go days and even weeks without. I will do a blog post on how I did that.
So, I have reduced but not completely eliminated carbohydrates and increased my protein intake. For now I restrict myself to two cheat days a week where I will have, a bag of crisps, fizzy drink, sweets, chocolates etc. The rest of the time I will completely cut them out and stick to water, healthy meals and snacks. When I need a quick snack or have a sweet tooth I’ll have fruit, sultanas or dates.
I get bored with the same old meals like most people, so I thought I would share with you what I’m eating so you can try them out. This particular recipe is my lovely moms recipe and its fab. I always try to make large portions so I can freeze one batch or have it the following day for lunch. It’s great for those days you’re doing a workout and can’t be bothered to cook when you get in. I love making toasties out of these bad boys.
On days I’m working out I try to eat within an hour to hour and hour of finishing my workout. Chickpeas are a great source of protein. They can provide the amount of protein comparable to that of meat or dairy but the great thing about them is they don’t have the high calories or saturated fats.
Chick peas have a high fiber content so will also keep you fuller for longer and help with weight loss. Another bonus is it’s a cheap dish and they taste amazing!!
This recipe serves 4 people
Cooking time: Approximately 1 hr 30 minutes
Cost of entire dish max £2.00
Ingredients
2 glasses of chick peas
1 teaspoon of Bicarbonate soda
2 large onions
12 cloves of garlic
2 teaspoon salt- maybe more of less depending on taste
2 teaspoon turmeric
2 teaspoon tomato powder
2 teaspoon of garam masala
2 teaspoon of imli
Water
Olive oil
1. Soak 2 glasses of chick peas in 9-10 glasses of water. To the water add 1 teaspoon of bicarbonate soda. Mix thoroughly and leave overnight.
(Note: if you don’t have time to soak the chick peas you can buy 3 x 400g tins of chick peas which would have already been soaked. If you use tinned chick peas you will not need a pressure cooker and can cook in any deep pan with a lid.)
2. Rinse the chick peas under cold water several times to remove the traces of bicarbonate soda
3. Take a pressure cooker and add enough olive oil to cover the base of the pan. 4. When the oil is hot add 2 large chopped onions, 12 crushed/finely chopped cloves of garlic. Fry till lightly brown. Takes approximately 10-15 minutes.
5. Add 2 green chilies for a fiery curry or one for a little bit of spice. Adjust number of chilies depending on taste and the chilies you are using. Also add 2 teaspoons of salt. Again adjust to your own taste buds.
6. Continue to brown for another 3-4 minutes.
7. Add the washed chick peas and cook till there is no water left in the pan. The water will be released from the chick peas.
8. Add the following to the pressure cooker, 2 teaspoon of turmeric, 2 teaspoon tomato powder, 2 teaspoon of garam masala.
8. Mix the chick peas thoroughly and cook for another 10 minutes.
9. Boil a kettle of water and add 6 glasses of water to the pressure cooker. Put the lid to the pressure cooker on and leave to cook for approximately 30-minutes. Time may vary depending on how soft you like them. (I like them nice and mushy so I leave them for 40 minutes).
10. Once cooked you can add more water or dry it out, it all depends on how much ‘sauce’ you want.
11. When they are cooked and you are happy with them add 2 teaspoons on Tamarid. Leave to cook on a low heat.
12. Fry 2 teaspoon of cumin sides to a pan and roast for 2-3 minutes. Take off the pan and let them cool. Either grind them in a grinder to form a powder or you can add the seeds to a brown paper bag first and crush them with a rolling-pin.
13. Add crushed cumin to the pan and mix well.
14. Plate out your chick peas, add chopped coriander on top and serve with rice, naan bread, chapatti’s or in a toastie.
Hope you enjoy this recipe, I certainly did.
Let me know how yours turns out.
