This is the post excerpt.
I’m India and I’m a final year Sociology student at Newcastle university. I’m a feminist and a vegetarian. I enjoy going to the gym, as well as pole dancing and playing roller derby.
(Sounds a bit like the start to a CV, but moving on…)
I’ve started this blog because I want to share different things, such as recipes, fitness and exercise routines, self-care tips as well as general blog posts that may centre around things I’m currently doing or that are currently relevant.
Hope you enjoy!!
I love cooking for other people, I know that when I’m older I want a lovely big kitchen and a spacious dining room with the intention of hosting dinner parties. Whilst this may be a pipe dream as I currently live in a student flat with a kitchen that Sue and Aggie would love to get their hands on, I still love cooking for friends.
Today in an attempt to be healthy, I cooked my lovely friend Ellie some spinach and ricotta tortellini, with red peppers and spinach in a cheese sauce. On the side we had peppers stuffed with feta, mixed olives with garlic and chilli, and kale roasted with olive oil and sea salt.
One of the reasons I love tortellini is that it’s so simple (simply boil it for around five minutes) but so yummy and filling. It’s also currently on offer in Tesco as two for £3!
I added in a whole bag of spinach to the simmering tortellini whilst I microwaved (yes I cheated a bit) some cheese sauce for a few minutes. I then sliced and diced some red pepper, drained the tortellini and spinach and mixed them with the cheese sauce and peppers.
For the kale I simply filled a baking tray of fresh raw kale, added a glug of olive oil and a pinch of sea salt and roasted for about 10 minutes (just keep an eye on your kale as there’s a fine line between crispy and cremated!)
We enjoyed this with a nice bottle of white along with our feta stuffed peppers and mixed olives, with lemon cheesecake (shop bought) for dessert.
I absolutely love overnight oats, they’re such a handy breakfast as I can make them the night before, grab them and go! This is especially useful when I have an early shift at work or a 9am seminar!
I’ve recently been trying new ways to make them. This is a combination I “invented” yesterday after buying some delicious salted caramel sauce from Tesco!
1 part oats
1 part Greek yoghurt
1 tbsp peanut butter
1 tbsp salted caramel sauce
1 scoop chia & flax seed sprinkles
Get your chosen container, a lot of people like to use mason jars but I just use a cylinder shaped Tupperware so I can take them with me on the go.
Put the yoghurt in your chosen contrainer
Put the peanut butter and salted caramel sauce in as well, then mix
Add the oats to the mixture, no need to mix as these will soak in overnight
Sprinkle your chia and flax seeds on top
Leave in a fridge overnight and enjoy!
This can be done on the hob as well, but I prefer to bung everything in the slow cooker as it’s so handy!
You can either make the sauce from scratch or use a jar sauce of your choice (handy tip: Tesco’s own is yummy!) if you want to make your own here’s what you’ll need…
2 tbp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp garlic granules/garlic powder
1/2 ginger powder/ground ginger
1 tin coconut milk
1 tin of chopped tomatos
Coriander (if you like it) either fresh or dried, to taste, I usually use a teaspoon or two.
Pop all this in your slow cooker!
Now the other ingredients:
1 tin green lentils (drained)
1 tin chickpeas (drained)
220g tenderstem broccoli (chopped roughly)
190g babycorn (chopped roughly)
1 brown onion (diced)
You can also bulk it out by adding diced sweet potato if you like, I tend to boil the diced pieces to soften them before adding to the slow cooker!
– add the ingredients to your sauce that is already in your slow cooker, and cook for around 6 hours on high (but it depends on your slow cooker)
– depending on your taste you can add whatever you want to this for your “side”
– also using your slow cooker is great if you want to bulk cook meals, I’m a student and I usually get about 4 portions out of my slow cooker which I can use the next day or freeze!