easy food

Poppy Seed Muffins from Stardew Valley

I am back! 


I have been playing a lot of stardew valley recently and cant stop, it is such a great feelgood game. The first sight of the poppy muffin in the game made me want to try and make it myself since it looks so delicious, and it was!

In the game the only ingredients you need for the muffins are flour, sugar and a poppy but I (ofc) added other ingredients and lemon since the combination of poppy seeds and citrus is to tasty to miss.

Lemon poppy seed muffin recipe, makes around 12-15 normal sized muffins

Ingredients

100 grams Butter (melted)

2 eggs

1,5 dl sugar

2 dl milk

1 tsp vanilla essence

4 dl wheat flour

2 tsp baking powder

a pinch of salt

2 tbsp blue poppy seeds

zest from 2 lemons and juice from 1

Start by preheating the oven to 175 degrees celsius. Then line a cupcake tin or baking tray with cupcake cases.

Whisk together egg and sugar until it is light and fluffy. Add the melted butter, milk, vanilla essence and lemon zest and whisk until combined.

In a separate bowl whisk together the flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and stir until just combined, then add the poppy seeds and lemon juice and again, stir until combined.

The batter is quite loose so I recommend pouring it into the cupcake cases. They should be filled about ¾ way up.

Bake It in the preheated oven for about 20 minutes or until a toothpick inserted to the center of a muffin comes out clean.

Done!

These muffins came out so well, they are fluffy, moist and tastes refreshing of the lemon. I could have added more poppy seeds because you don´t notice them in the taste that much, next time I make ill try with 3 tbsp poppy seeds instead of 2. 

I will try posting more recipes and stuff In the future, thank you so much for reading. ^^ Now ill go back to playing stardew valley and make some more muffins there and give them to Penny and Leah…

🌶🌶🌶 spicy quesadillas for lunch today. Not quite in keeping with my under 500 cals theme this week but at 546 calories for this entire plate of spicy cheesy joy I think that can be over looked.

I used
Tesco jalapeño free from cheese (37g grated)
2 wholegrain wraps
½ a red onion diced
A generous fork full of kimchi
1 ½ cups baby spinach

Just chop everything finely mix together and dived between the 2 wraps and toast in a non-stick pan.

anonymous asked:

Hi guys! This might sound weird but do you have any tips for feeding yourself? For some reason now that I live on my own I’m awful at making sure I eat normally and it’s really affecting my energy and my mood. I don’t want to live off of fast food, but it can seem like making food or planning meals is too much sometimes? Anyway how can I make it convenient while still eating relatively healthy? Thanks!

Here are some posts for you to check out:

Cooking - Being Vegan

Cooking - Breakfast On the Go

Cooking - Bulk Meat

Cooking - Buying/Cooking Meat

Cooking - Buying/Cooking Vegetables

Cooking - College Cooking 101

Cooking - Meals Without Cooking

Cooking - Microwave Meals

Cooking - Vegan Foods

Cooking - Vegetables

Vegan - Inexpensive Vegan Food

Vegan - Vegan Blog Recommendations

These are all from our Index. I also try to post relatively cheap food recipes every single day. I tag these under #food. Check those out for more inspiration!

So if you’re in the health/lifestyle sphere you’ll almost definitely have heard of overnight oats; the deliciously easy, healthy, vegan and filling breakfast of our collective dreams. This is a collection of my favourite variations of the basic recipe which are all cheap and practical recipes, perfect for students!

Basic Recipe

I use a large-ish mug and base my measurements off of that. Just imagine each measurement as a fraction of the container, an 8oz jar works really well.

  • ½ mug of rolled oats
  • Tablespoon chia seeds
  • ¼ mug of water
  • ¼ almond milk (you can use other milks)
  • Pinch of salt
  • Sweeten to taste (I use 1.5 teaspoons of maple syrup)

Mix all together in the mug, cover and leave it overnight in the fridge.

Flavours/Variations

Pumpkin Spice
This is great to satisfy your basic bitch needs

  • Tablespoon pumpkin puree
  • ½ teaspoon cinnamon
  • ½ teaspoon of mixed spice

Apple Pie
Very autumnal and yummy, leave out the sweetener if your apple sauce is sweet

  • 1 tablespoon apple sauce (cook some cooking apples at the beginning of the week, you can add other ingredients at this point if you want)
  • 1/8 mug of raisins
  • ½ teaspoon cinnamon
  • ¼ teaspoon mixed spice

Peanut & Banana
Mix in the peanut butter with the liquid before adding the oats

  • 1 tablespoon peanut butter
  • ¼ banana mashed
  • ¼ banana chopped up

Raspberry & Almond
If you want you can add white chocolate chips, I dont as they’re non-vegan

  • 1/8 mug raspberries
  • 1 tsp almond essence
  • Skoosh of flaked almonds

Peach & Apricot
Buy a tin of peaches and blitz at the beginning of the week, keep in a tupperware in the fridge until you need them. Keep the syrup they come in separately.

  • 1 tablespoon blitzed peach
  • 1/8 mug chopped apricots (dried or fresh, whatever)
  • Drizzle with syrup from tin

😍🤤🍜🌶 black bean noodle salad with kimchi and miso. Entire thing took 5 minutes to prepare and is a great option for those who are more into high protein/low carb or gluten free diets.
It is a little high in sodium though so be warned haha😁

anonymous asked:

Hot weather meals anon here: I meant meals that don't require hot cooking.

Gotcha!

Meals Without Cooking

  • Sandwiches: Sandwiches are super easy, super versatile, and require little to no effort to put together. You can pick up sliced deli meats and cheese for a reasonable price, chop up tomatoes, add lettuce and BOOM. I like to use salad dressing instead of mayo on my sandwiches.
    • Peanut butter and jelly
    • Tomato and cheese
    • Deli meat and cheese
  • Salad: Skip the creamy dressings whenever possible. Salads are super easy to make and are perfect for every meal. If you can’t eat all of your salad within 24 hours, remove any wet components (olives, fruit, etc) and store them in a separate container. A soggy salad is hard to eat!
    • Cucumber and cranberry
    • Tomato and mozzarella 
    • Olive and feta
  • Wraps: A less (but equally versatile) sandwich alternative. No cooking, but some slight hand maneuvering involved. 
    • Turkey, cheese, lettuce
    • Ham, cheese, mayo
    • Tomato, mozzarella, pesto
  • Ramen: Instead of pouring water into a pot to set on the stove, you can pour hot water into a bowl and add your ramen. Wait five minutes, and the ramen will start to soften up. Add whatever sauces you like!
    • Soy sauce
    • Sriracha
    • Peanut butter
  • Chicken: If you are a chicken-eating person but don’t want to bother cooking a whole chicken, pick up a pre-cooked chicken from your local grocery store. It’s less expensive than you would think, and worth at least two meals. 
    • Chicken salad
    • Chicken sandwich
    • BBQ chicken
  • Tuna salad: I am a tuna salad fiend. This is my favorite recipe.
  • Overnight Oats: The taste sensation that’s sweeping the nation. Click here.
  • Granola: I am so addicted to Bakery on Main’s gluten-free granola. Perfect as a snack or a meal. That said, you can make your own granola for a lot cheaper. 
  • Peanut butter: If I’m looking for a quick, no-hassle lunch I’ll slice up an apple and eat it with peanut butter. I also love peanut butter on rice cakes, toast, etc. Feel free to substitute your favorite nut butter!

Followers- please add your favorite no-cook recipes to the list!

Bonus Recipe: Hot Cider

Alright, alright, so I know she doesn’t mention hot cider, but I figured it’s a given, and also I didn’t realize until after I made the recipe. So it’s going up anyways. 
Difficulty: Easy, 2 hours. Makes 6 servings. 

-2L of pure apple juice or apple cider (non-alcoholic is best so you don’t cook out any booze)
-About 40 whole cloves (roughly 3 tablespoons)
-5 to 8 cinnamon sticks, 
-4 or 5 slices of ginger
-1 tablespoon (8g) anise seeds
-1 tablespoon (8g) of whole allspice berries
-10 cardamom pods
-8 to 10 whole peppercorns
-1 tablespoon (7g) nutmeg
-The peel of about half a large orange
-Rum or brandy, if desired

NOTE: If you don’t have any of these spices in their whole form, don’t worry! Use the ground stuff. It all sinks to the bottom of the pot and you can pass the cider all through a cheesecloth if you like. 

Pour the 2L of apple juice or cider into a large pot over medium-low heat. 

Use a vegetable peeler to shave off slices of orange peel and add them into the pot along with all your other spices. I broke open the cinnamon sticks to release more flavour. Also quite honestly you can add in whatever spice amounts you so choose based on what you like, but the amounts I posted are a good balance of flavour, I find.

Continue to cook over medium-low until the juice/cider is hot, and let it simmer for 15 minutes. Don’t let it come to a boil (it won’t hurt it if you do by accident but it’s just better not to).

Now we’re gonna want to keep the cider hot, so the best way is to throw it all in a crockpot (spices included). Keep it on low for 1 ½ hours at least, 4 hours at most. If you don’t have a crockpot, keep it on low on the stove and cover with a lid. Once it’s done, it’ll be quite dark in colour.

When you’re ready to serve up your hot apple cider, you can pass it through a cheesecloth or just ladle it up as is into mugs. Make sure to include a cinnamon stick, though! Add in your booze (if desired) last.

This cider is my favourite fall drink, and I spent many autumn nights as a kid sitting in front of the fireplace drinking my hot apple cider after a long day of jumping in leaf piles. 

-SVR

Plant-Based easy, affordable meals.

Some meals for the 28 day health challenge. Cheap, affordable and really easy to make. I’m lazy but i still like eating delicious food. 

Breakfast:
- Fruit salad
- Fruit smoothies
- Overnight oats with fruit
- Breakfast smoothie bowl (Any frozen fruit with fresh fruits) topped with muesli/cereal.
- Cereal and dairy free milk
- Toast with tofu scramble
- Toast with spread (jam, peanut butter and what ever you like).
- Toast served with grilled tomatoes, mushroom, spinach and hash brown.
- Pancakes with fresh fruits


Lunch/Dinner: 
- Mixed salad with mixed beans
- Salads in general (mixed with whole grains, broccoli, pumpkin, beans, leafy salads etc.)
- Burrito wrap with beans, tomato and veggies
- Tacos, mixed beans, lettuce, tomato and baked wedges 
- Salad sandwich 
- Veggie burger with sweet potatoe wedges 
- Baked potatoe/sweet potatoe with mix salad
- Salad bowl - cous cous, mixed veggies, roasted potato and mixed beans
- Vegan pizza - tomato paste, garlic, mushrooms, onion, rocket, capsicum, olives, Italian herbs
- Cous cous salad
- Grilled veggies + tofu and hommus dip
- Rice and vegetable stir fry + tofu
- Rice, grilled tofu with mixed beans
- Hokkien noodle/rice noodle stiry fry with vegetable + tofu
- Tom yum noodles - rice noodles, vegetables + tofu
- Miso soup noodles - rice noodles, vegetables + tofu

Generally, i have a big lunch and smaller dinner but always eat till satisfied.
Simple little meals that i make on a daily basis, to which i’ll will play around with for the challenge.  And of course there will be other meals on the menu which may use a little bit more expensive ingredients, e.g. quinoa, chia seeds, mushrooms etc.  

Click for 28 day Health Challenge 

Swirly avocado toast topped with seeds and lime
Recipe.
1 avocado
Lime juice
Salt
Pepper
Garlic
Optional: olive oil
Blend these ingredients together until a smooth mayo-like consistency

Dollop on toast (I used spelt and rye bread)
In spaced out blobs and do the same with some plain yoghurt
Swirl about with a chop stick
Sprinkle seeds ( I have a mix of flax, pumpkin and sunflower

Garnish and boom 💥 avocado 🥑 toast for winners

A super healthy cinnamon roll made from an adapted recipe from chocolatecoveredkatie (aka queen of healthy baked)

Ingredients
Dough
1/3 heaped cup spelt flour
½ tsp baking powder
Pinch of salt
¼ cup mashed banana

Filling
2 dates
½-1 tbsp warm water
¼ tsp vanilla
½ tsb cinnamon

All you gotta do is mix the ingredients for the dough until it forms a dough and leave it to the side.

With the dates you can omit the water if you have very fresh dates. Mash/mix/blend (what ever you gotta do to make a paste)

Roll out dough into a long snake on a floured counter.
Smooth date mix all along the dough snake

Roll in up ( use common sense which way you roll it)

Pop in an oven proof or microwave proof dish and cook

190-200 for 10 mins (fan oven) (approx)

3.5 mins at 900 ( microwave) ( approx)

Top with what you want

I used some coconut yoghurt and sweet freedom choc shot. Nuts and syrup with be good too.

Avgolemono - Lemon soup

This soup is really good and one of my personal favorites. it is famous worldwide thanks to the popularity of the delicious Greek cuisine. However, my version is not traditionally Greek. In fact, this is my Albanian version of it. It is part of Albania's traditional cuisine too. I really hope you will enjoy it. it not only good but also very nutritive. 

Ingredients:

  • 1 chicken
  • Water
  • 250 gr rice
  • 20 gr butter
  • Salt and pepper to taste
  • 1 large egg
  • The juice of one lemon
  • Parsley

Directions:

1.    Clean the chicken. Put on a large pot, cover with water, add salt and pepper to taste and boil over medium heat. Cook slowly until tender.

2.    When cooked, remove the chicken. You can bake it separately like I prefer, or if you want later you can add small pieces of it after boiling the rice.

3.    Now it is time to add the rice to the chicken broth. Boil until it thickens.

4.    In a bowl, beat the egg with the lemon juice. While beating, add slowly 1 cup of the soup. Temper the eggs. Now while mixing the soup, add slowly the bowl mixture to it.

5.    While the soup is on low heat, melt the butter. Add it to the soup. Remove from heat.

6.    Serve it with parsley on top. Also, everyone can add pepper and lemon juice to taste.

7.    This soup is nutritious and very delicious. Hope you will enjoy it!

boggled-senseless  asked:

Partly because of the winter-lack-of-sunlight, and partly because of all my assignments, I don’t have a tonne of time or energy. Do you have any low-energy meal ideas (that feel like real meals) that aren’t just pasta or instant noodles?

Hmmm. It depends on what foods you like! But I’ll try to help!

  • Great pasta/noodle carb alternatives are potatoes! Poke holes with a fork and microwave for 5-6 minutes. Take out carefully, mash with some oil or butter! Works for sweet potatoes too. Some great topping ideas: cheese, canned beans, salsa, veggies, pan fried sausage, or a fried egg.
  • For breakfast, I love baked oatmeal. It takes a little time to make, but it’s easy and delicious and warming. Put ½ c oats, ¼ c milk, 1 tb oil, ¼ c applesauce or mashed pumpkin or mashed banana, 1 tb sugar, and spices like cinnamon to taste into a oven-safe bowl. Put into the oven or toaster oven for 15-20min at 375-400* F.
  • Cold overnight oatmeal or regular hot oatmeal is great too!
  • Quesadillas! Fill them with cheese, hummus, avocado, beans, veggies, and/or meat. Simply toast on a pan until crispy and melted, takes only ~5min!
  • If you eat eggs, eggs are easy, tasty, nutritious, and fast-cooking. Try omelets, scrambles with veggies and/or meat, or over rice. In general breakfast for dinner is great when you’re busy and tired.
  • Mini pizzas! Toast a pita bread and add marinara sauce, cheese, meat, and veggies
  • Instant rice is your friend! You can dress it up in many different ways.
  • Frozen foods are great too! Frozen veggies make everything easier, as do frozen grain mixes like quinoa or barley.
  • Grain bowls! If you have time on the weekend or one evening, make a large batch of grains to add to your meals each day! This can include your favorite grain (i.e. rice, quinoa, pasta), beans or other protein, some sort of veggie, and some sort of topping or sauce that you like. Bake it all together, or just mix with some sauce! Some of my favorites are:
    • asian-inspired (tofu and sauteed broccoli mixed with rice, soy sauce, and sesame oil)
    • mediterranean inspired (chickpeas with tomato, pepper, and onion/garlic mixed with barley or farro grain and hummus)
    • latin-inspired (black beans with chorizo, tomato, veggies, avocado onion/garlic, and corn or tortillas)
  • Sauces and spices! Make your food taste good quickly and easily by seasoning well and adding sauces! Some of my favorites are:
    • sweet chili sauce
    • hot pepper relish (ajvar or red pepper sauce)
    • hummus
    • baba ganoush
    • oyster sauce
    • enchilada sauce
    • salsa
    • toasted sesame oil
    • nutritional yeast

I hope this helps!– Mimi

☀️☀️☀️Welcome to the second edition of “help, my English arse can’t cope with any temperature above 20 degrees!” 🥀💀☄️😭

Today I made a literal bucket of pasta salad so expect it to feature heavily over the next few days haha 😅

Ingredients.

Pasta. I used buckwheat as I was feeling adventurous….okay it was all I found in the cupboard that I think I purchased in an ill advised late night Ocado perusal 😒 you caught me.

Vegetation. I have tinned sweet corn 🌽, red and green peppers, spring onion, kimchi and kale (check me a my bougie leafy greens)

Sauce. I’ll let you work out the proportions…Plain yoghurt, garlic cholula, garlic, olive oil (just the tiniest bit), vinegar, salt and pepper

Good luck 😉😅

Bonus Recipe: Lentil Soup

I made a copycat lentil soup recipe based off a dish I had while in Turkey, and lemme tell ya. This soup is really goddamn good. Vincent looks distressed but this ain’t a soup to be distressed about.
Difficulty: Easy, 45 minutes. Makes 6 servings.

-2 tablespoons olive oil
-½ medium onion, finely chopped
-1 clove garlic, minced
-1 medium tomato, chopped
-5 cups chicken stock**
-½ cup dried red split lentils
-½ cup rice
-1 small can tomato paste (about 150mL or so)
-1 teaspoon paprika
-1 teaspoon cayenne
-1 teaspoon dried mint
-salt and pepper, to taste

**substitute the chicken stock for vegetable and this recipe will be completely vegan.
In a large saucepan, heat the olive oil over medium-high and add in the onion. Stir and cook for about 2 minutes and then add the chopped tomato and garlic. Cook for about 10 minutes. 

Add in the stock and then throw in all the other ingredients except the salt and pepper. Bring to a boil, and then put on a lid and turn the heat to low, allowing it to simmer for about 25 to 30 minutes. 

Once the rice and lentils are soft, remove from heat and blend. If you’re using a blender, let the soup cool before you add it in, and then afterwards return it to the stove and cook over medium heat until hot. I recently got an immersion blender and I wanna use it on everything.

Finally, season with salt and pepper. I save this step for last because I don’t want crunchy rice or lentils in my mouth when trying to judge the seasoning. Serve while hot with some toast (or plain rye if you’re impatient like me). 

This soup is fairly thick, and if that doesn’t suit your fancy you can always add more stock to it. But regardless of consistency, it’s a really good soup that I highly recommend, and it’s simple to make.

-SVR

Katsu curry 🍛 for dinner tonight. Made it using wholegrain rice and quorn vegan spicy burgers. Soooooo fuckin’ good 😍😍🤤

I just noticed the comment from someone concerned about quorn not being vegan. They have started doing vegan alternatives in there rang now including these burgers, ‘fish fingers’ chicken style pieces and filets. 😁 hope that helps!👍