Chilli Flakes, Marry Me?

Hello beloved readers!

Here is a random fact for you – today is Sunday and I am not hungover! Whaaaaaat? I know! I went dancing last night until 4.30am and today I feel fine! Christmas miracle? Nooooo, it is only the 30th of November – I think it is because I danced my ass off all night long. Fun times.

So in my Sunday non-hungover-productivity I have made my lunch and dinner and lunch for the next three days…..unbelievable! Literally the most organised I have ever been in my life (and I am a PA, alarming? Perhaps). So I thought what better to do than take loads of (very similar) photos of it and share it with you all……..

20141130-165203-60723006.jpg

Stir fry central. It all starts with a lot of garlic and ginger…..

20141130-165232-60752693.jpg

And then my new, personal favourite, coconut oil……

20141130-165310-60790725.jpg

I almost feel like this should be a song, don’t know why, maybe if have had too much sleep.

Anyway, moving on. Then you add in a delicious mixture of prawns and salmon……

20141130-165403-60843684.jpg

Cook it for a little while and then whack in the stir fry veggies. I wanted to add in water chestnuts but I realised I don’t have a tin opener so that went straight out the window…oh well, next time……

Then, the master ingredient – CHILLI FLAKES (dun da da dun….trumpets, music , drumroll). I have a serious dependency on chilli flakes. Seriously, I would actually put it in my cereal if I ate cereal. My family are terrified of my addiction – they like it when I cook for them but as soon as I move to even look for the chilli flakes it is like they turn into commandos and just appear out of nowhere screaming ‘nooooooooo and I feel like this happens in slow motion. Maybe it does maybe it doesn’t. The point is, yes I did actually have one, add chilli flakes – maybe just not as many as me unless you actually enjoy that sensation where you think ‘a Shake more of the chilli jar and I would be calling the fire brigade right now to use their power hose on my burning lips’.

20141130-165508-60908291.jpg

Then you just add in your noodles, stir it all about and that is it! I just ate it and it was delicious, I am not lying.

20141130-170029-61229531.jpg

I also made the exact same thing but with chicken which is also yummy. I love how the coconut oil makes it a little bit Thai tasting.

On a totally different note, a friend of mine challenged me to list my top five workout songs and I was really, really stuck. It was so hard. In the end I went for:

DMX- Up In Here
LL Cool J – Phenomenon
50 Cent – In Da Club
Ice Cube – You Can Do It
J Cole -God’s Gift

Even now I can’t stop thinking about what revisions I would make.

Anyway, tangent over – take another look at my delightful stir fry…….

20141130-170542-61542810.jpg

And that’s all folks! Have a wonderful Sunday!

Natalie

So what songs would you choose?

Ow, Ow, Ow…oh and here’s a quinoa recipe

MAN ALIVE

MAN ALIVE

The blog no longer hates me but my glutes certainly do. A day of Crossfit plus another day of dance class and Crossfit and I can already tell that tomorrow is going to be one of those days where you want to avoid standing up and/or sitting down as much as possible. Holy moly, just thinking of all the stairs in the metro…..let’s just say, if this was a magazine article the pages would be all wet and doing that rank thing where they stick together and then just come off stuck to your thumb.

There are a lot of stairs. And not a lot of disabled people on the metro either…hmmmmm…correlation anyone?

So…enough moaning….look what I made!

20140205-214919.jpg

And it actually tastes like a little slice of heaven. Here is what you need:

A courgette
A pack of mushrooms
Eight garlic cloves
Onion (if you want, I left it out cos I didn’t feel like crying)
A red pepper
A cup of quinoa
A huge chicken breast…ok, two normal will do fine
Olive oil, salt and pepper

Here is what you do:

Rinse the quinoa and put it in a pot with about two cups of water. Leave it to simmer until it is cooked. note- I like the red stuff the best, it is crunchier
In the meantime chop all your veggies and chuck them in a bowl with two tablespoons of olive oil, salt and pepper and mix it all around until they are coated. Place them on a foil lined tray in the oven and roast until they are cooked through – I like mine a little burnt.
You can do it with the chicken at the same time if you like; as in mix them all together but I like to add rosemary to my chicken but don’t like it on the veggies so I do it separately. Entirely up to you.
When the quinoa, veggies and chicken are all done mix them up together in a bowl and serve……et voila!

20140205-214919.jpg

I hope you comment to tell me how excited you are to make it!

And I also hope I can walk tomorrow.

Ciao for now!

Natalie

Recipes, WODs and workout leggings

So, surprisingly enough today’s WOD was ok…..I’m not going to lie, I’m pretty sure everyone that looked at me on the metro on my way to the box was wondering why I had fear in my eyes and was sweating in 10 degrees Celsius but it turned out to be ok. Don’t get me wrong, as I type this I can feel all the muscles in my back having a little party and I’m sure I might not be able to walk properly tomorrow but it felt really good to be back. Tomorrow I have class again at 6 and I am going to go powered by my other super cool, new leggings that are Stella McCartney no less…oooo ho ho, how posh! Check them out:

20140109-221744.jpg
When I got home I was zoobed but managed to find the energy to make myself a juice ( my new obsession, but more on that another day) and some yummy dinner of eggs and guacamole on toast. I realise it doesn’t really sound all that appealing but once you get over the ‘it seems your fridge just vomited on your toast’ thing it is really good.
But! Is it as good as the Coconut Balls, I hear you cry! Well……you will just have to make them both and find out!

20140109-222137.jpg

YOU WILL NEED
2 cups of oats
3/4 cup sunflower seeds
1/2 cup chocolate chips ( I just shoved a load of dark chocolate in a bag and hammered it with a rolling pin – very satisfying may I say)
1/2 cup of peanut butter
1/2-3/4 cup of agave
1/4 cup dried cranberries
1/4 cup desiccated coconut

YOU WILL DO THIS
Put it all in a food processor and mix it together – seriously, that’s it. Genius!

Well, you will then need to make it into balls of whatever size you like and I like to roll mine in coconut too. Once they are all done pop them in the freezer and they will keep for several weeks. When you fancy one, just take it out, wait ten minutes and crack on with the eating.

And that folks….is it for today. Bring on Friday!

Natalie

What’s your favourite workout gear?

Natalie’s Salmon Lentil Surprise!!! mmmmmmm

First off, I’d like to gloat a little about the fact that I ran another 5km today and knocked 27 seconds off my time AND……then I carried on to 6km – the whole thing took me 33.07 so I am hoping for continued improvement. Gloat gloat gloat. Ok, out of my system now. Sorry about that.

And so……to the main event: the delicious ( if I do day so myself) dinner I made last night along with my sous chef Lolly.

20140102-175446.jpg

The main reason I know it was good is that my Gramps had three servings and didn’t have one single complaint to make – not even a whimper of ‘I cannae taste the garlic hen’. This is almost unheard of so I took it as a good sign. Also, I’d like to take a moment to recognise the wonderful hand model in the photo : thank you Dad, you’ve got some skills I wasn’t even aware of.

So….to the recipe for my Salmon Lentil Surprise (serves four)

WHAT WILL I NEED?

4 salmon fillets
Olive oil
A bulb of garlic (that’s right, no vamps in this house)
One onion
A huge aubergine
Three cups of mushrooms
Salt and pepper
1.5 cups green lentils

WHAT DO I DO NATALIE? TELL ME, IM SO EXCITED!

First of all finely chop the garlic and onion then gently brown them in a ‘slippy pan’ (you don’t want it to stick) with some olive oil.
Chop the mushrooms and aubergine into tiny, little pieces and add them to the mixture.
Cook them for a while until they soften and then add the lentils, salt and pepper.
Once they are mixed in cover the entire mixture with water and turn the heat down; leave to simmer gently for about 45 minutes or at least until the lentils are soft – the longer you cook it the better it will taste.
When you are so hungry you think you might chew your own arm off, go to the kitchen and chop the salmon into chunks.
Sit the chunks on top of the lentil mixture and wait patiently with a GnT until they are cooked.
It should look like this:

20140102-180650.jpg

Thank you hand model Lolly.

Finally, sit it all on the middle of the table and let people serve themselves!

20140102-180835.jpg

And that is all folks! I hope you like it as much as my Gramps.

Natalie

Have you started your January fitness regime yet?

Cooking up a Storm……

IMG_0996

I have been busy this morning…Oh yes, I went cooking crazy.  I made delicious coleslaw, Spicy Cauliflower and Carrot Falafels and more of my delicious date energy bite thingees that I published here on the blog the other day.  I promise I didn’t eat all six in such a short space of time!  I came over all generous and nice (yes, it was a little alarming) and gave some to my work colleagues.  They went down a treat even if I do say so myself.  So aside from the slaw, falafel and bites I have also made Courgette/Cauli Quinoa bake, which is currently cooking away in my miniature oven.  Yep, it really is mini – I have to do everything in 2 or 3 batches.  Most displeasing.  Anyway, If it comes out well I will share the recipe for it during the week…oooooo, aren’t you all so lucky!!

I realise my falafels look a tad brown, ok they are plain old burnt but I did it on purpose.   I swear! I am not lying….I like things crispy.  My mate at work laughs at me cos I like everything overly browned and super hot.  Seriously, I even burn toast on purpose…it is delicious and yes, I have been told many a time that it is actually not all that good for you but since I pretty much never, ever eat toast anymore anyway I think I’ll be just fine.

This morning was doubly treatful also because when I cook I usually hook my phone up to my speakers and sing at the top of my voice to whatever I put on – which at the moment seems to be nothing but J Cole’s new album (five out of five, love it) or Drake but alas…they have died.  This week there may be a funeral for my speakers and everyone will be forced to whisper as a sign of respect – if they can’t make noise, neither should we.  Just a thought.  Anyway, I have ONE cd – I had more but a friend of mine lost them all so this morning I took my one, lonely little CD, put it in the DVD player and I got sound! loud sound from the tele! I feel like I went back in time a little listening to a CD but I am so glad I did because I forogt how much I LOVE Ginuwine!  100% Ginuwine, oh yeah.

So….if you really want to invoke the spirit of my falafel making while you make them you know what you need to listen to.

Now…without further ado……how to make the…..

SPICY CARROT AND CAULIFLOWER FALAFEL

IMG_0998

 

YOU WILL NEED…

2 tablespoon flax seeds

1 cup of cauliflower florets

1 cup of chopped carrots

1 small onion (preferably red)

3 garlic cloves (ok, I used five – I have a problem)

1 cup of coriander

1 tablespoon of freshly squeezed lemon juice

2 teaspoons of cumin

1 teaspoon of rock salt

Lots of cayenne pepper……I put in a tablespoon

2 tablespoons of pumpkin seeds

1/2 cup and 4 tablespoons almond meal

WHAT YOU NEED TO DO WITH ALL THESE THINGS….

Mix the flax seeds with a couple of tablesoons of boiling water and leave them to soak it up

Get out your Mixie and combine the cauliflower, carrot, onion, garlic and corriander.

Add the lemon, cumin, salt and cayenne pepper and blend it all until it is very fine.

Add in the flax seeds and the almond meal – it is easier if you transfer it to a different bowl or you will do what I always do and chop off little corners of your spatula on the blades – I think I’ve eaten a lot of plastic recently.

The mixture should stick together nicely but just add more almond if it doesn’t.

Make it into six patties and fry them on a medium heat – I didn’t add oil because I have a really good non-stick pan but you may need a little.

Et voila! you now have (hopefull plastic free) Spicy Carrot and Cauliflower Falafels! Woop woop!

Enjoy!  I am now off to walk my friend’s dog in the sun.

Happy Sunday

Natalie

What are you all doing today?

 

Mmmm breakfast bars

Blog 050

 

Yum Yum Yum.  Sunday is organisation day for food/ washing/everything you can think of for the rest of the week and I had just hung up the washing and was about to sit down with my feet up and watch Narnia: Prince Caspian – don’t judge, it is a good movie and if you don’t believe me just take a look at this:

Ben BarnesBen Barnes.  I think I have made my point.

Incidentally, he is also Dorian Grey in the movie, which is very good (and I did mention in my movie vs books post a while back).

Oh how a hot man can send me on a tangent…..as I was saying, I was about to watch Narnia and then I decided that before I got all comfy I would make breakfast bars for the week.  I think I may finally have pumpkin muffined myself out and the time has come for something new and since, as yet, I am not allowed to pour red wine on cereal for brekkie, this seemed to be the next best thing.  (I know, I know…and we live in a ‘modern’ society!)

So, here is the recipe for these delicious brekkie bars.

You Will Need –

4 cups oats
1 cup whole wheat flour
1 egg
3 egg whites
1 cup applesauce
3 tablespoons honey
1 teaspoon vanilla
1/3 cup dried fruits of the forest
1/4 cup dried cranberries
1/4 cup almonds
1/3 cup apricots

You Will Need To –

preheat the oven to 190 celcius

mix all the dry ingredients together (excluding the fruit and nuts)

mix the wet ingredients together

fold the wet ingredients into the dry ones until all the flour and oats are well mixed and there are no white streaks in the mixture.

add in the apricots, cranberries and fruits of the forest mix.

Blog 048once everything is all mixed up, spray a baking tin with oil to prevent sticking and press the mixture down into the tin.

sprinkle the almonds on the top and cook for 25 minutes.

The tin size you use is up to you – whether you’d like the bars thinner or fatter.

Once it is cooked through, take it out of the oven and leave it to cool and then cut it into whatever size slices you like.  I went with giganta slices because I am all about eating loads in the morning and less at night but each to their own and all that.

Blog 050

Right…..Prince Caspian is calling to me and yes, I know I am not a 12 year old girl but what can I say – I’m really immature.

Happy Sunday kids!!!

Natalie

So what ridiculous movies do you watch on Sundays?

 

 

 

Running, rain and recipes

So I arrived in Stavanger yesterday at lunchtime and was met by Lolly at the airport.  The weather gods had clearly heard my prayers because it was an absolutely gorgeous day; blue skies, crisp and clear.  Today however, I fear I may have angered them as it is now grey and drizzling but it’s ok, I don’t come here for the weather, I come for the craic (which is always in abundance).

Yesterday involved wandering around, drinking wine, shopping, drinking more wine and relaxing.

Some of you may have noticed there is a theme in my posts…yes, yes, it is the wandering around, that is absolutely what I was referring to.

But it’s not all wandering around thirsty, we also did some cooking! I was acting as charming assistant (cough cough) to Lolly and here is what we came up with……..

download (4)First on the agenda – cornflake chicken, adapted from http://www.skinnymom.com

You will need the following:

1.chicken breast

2.cornflakes

3.olive oil, balsamic vinegar, honey, mustard, salt and pepper.

 

Mix all the ingredients in 3 together in a bowl and taste it to check it is OK.

Mash up a load of cornflakes in a plastic bag, coat the chicken in the sauce, cover it in the cornflake mixture, put it on a baking tray and cook until golden brown.  since it is chicken please check it is cooked all the way through!

download (5)

 

 

 

 

The main event was supported by our very own quinoa recipe – designed (and delicious) by Just Us! Is there a Nobel prize in cookery?download (1)

To make your very own quinoa concoction follow (as loosely as you so desire) the following instructions:

1. Pour yourself a glass of wine
2. Finely chop 5 cloves of garlic (no vampires in our house), half a red onion, two handfuls of mushrooms ( I have small hands) and one red pepper.
3. Cook one cup of quinoa with a pint of chicken stock, 20 minutes should do the job.
4. Chuck all the veggies in a pan with some olive oil and sauté.
5. Add in the quinoa, mix it all up and chuck it on to a bed of rocket.
6. Job done.

Now you just need to serve it all up as seen below.  Of course, this must be served with wine.

download (2)

You achieved all that in one afternoon Webster sisters!??!  We know, we know. And we haven’t even told you about the cookies we made.

But what about today? Well…….despite the rain, being the virtuous souls that we are we shimmied up to Mosvannet (a beautiful lake) and ran 8km in the rain.  Unfortunately there was a significant lack of hot Norwegian men and an abundance of middle aged fathers.  We will try again tomorrow and hope for a significant improvement.

After all our physical exertion we decided that lunch was most definitely required and went for the most delicious sandwiches ever in Østehuset (The cheese house) and now the world is our oyster! Who knows what will happen! We are off to plan this evening’s culinary delight (again…Nobel prize?) and will report back tomorrow.

Happy Saturday!

Natalie and Lolly

Ps. I did make a very important discovery today – I’m not cut out for the medical profession.  I had to snip my sisters ONE stitch out and after several attempts with a tiny miniature scalpel (given to her by the doctor, I don’t just travel the world with miniature scalpels) I gave up and had to use curved nail scissors.  So now I am going to try my hand at hair dressing. I’ll let you know how that goes later. Fingers crossed (for her, not me).