Category Archives: Recipe

Back on Track Aubergine


Getting back to your usual healthy habits is tough, we all know that …

After 4 weeks of snacking, drinking fizzy, and stuffing my face with delicious Spanish food while away on holiday, coming back to my diet was hard.

The actual healthy eating is not what I am talking about. I mean the decision which you make when you decide to go back to being healthy, and sticking to it is the problem. This is because when you are out of your usual routine, it is almost too easy to snack on something which will automatically make you feel like the day’s good work is ruined anyway, so you might as well carry on munching. I managed by cooking up something special to remind myself just how tasty healthy food is, and how good it makes me feel.

I came up with these ‘pizza-like’ aubergine slices :)

  • 1 Small Aubergine, or Half of a Regular One
  • 100g of Cooked Rice
  • 100g of Pasta Sauce
  • 6 Black Olives
  • 1 Tbsp Olive Oil
  • 30g of Cheddar Cheese


Begin with cutting the aubergine into 3 thick slices, it can be difficult to find a small aubergine so in that case use half, aim for about 1cm thickness. Fry the aubergine on a frying pan on heated oil, and once slightly browned transfer onto a baking tray, unless you have an oven suited frying pan. Spoon an equal amount of cooked rice on top of each of the aubergine slices. Evenly spread the pasta sauce on top of the rice and place the olives on top, finishing with a sprinkle of cheddar.

Bake in the oven for about 15 minutes on 220 degrees, once the cheese is melted it is ready!

Calories – the prepared potion all together adds up to 600kcal which is good for something which tasted very much like pizza. I served mine up with some simple salad leaves, cucumber, tomato and onion.


Love, S


Cauliflower and Pineapple Curry


Exams are over, and I am going crazy with food!

Being on a ‘eat whatever is around as cooking wastes precious revision time’ diet for over a month, i’ts time to start to going back to my normal life and start cooking!

Celebrating with flavoured beer and lots of olives followed by chocolate, it came to a point where I needed vegetables. Desperately. So a veggie curry was needed, and it was YUM!!!!!

  • 1 Medium Cauliflower
  • 1 Medium Aubergine
  • 1 Onion
  • 3 Small Chillies
  • 5 Cloves of Garlic
  • 2 Tins of Tomatoes
  • Half a Tin of Pineapple chunks
  • 3 Heaped tbsp of Jalfrezi Curry Paste
  • 1 Chicken Stock cube
  • 2 Cardamom Pods
  • 2 Curry Leaves
  • 2 tbsp of Olive Oil
  • Rice – Half a lemon, starenise, 2 cloves

Start by boiling the cauliflower till soft. Brown off some the diced onion and aubergine in the olive oil, add some water to the frying pan to help the aubergine cook. After five minutes or so add the cauliflower, crush in garlic, and add chillies and pineapple. Add the cardamom pods and curry leaves and follow with 2 tins of tomatoes and 3 tbs of jalfrezi paste. Don’t worry if you have not got the spices, just use more of the paste :D Add the chicken stock (1 stock cube mixed in with half a cup of hot water) and allow the curry to simmer in all the juices for about 10 minutes. Serve with rice, I prepared my rice by adding half a lemon, 2 cloves and a starenise for flavour.

Calories – 1019 kcal for the curry, which makes 5 servings. Remember to add the calories of the rice you are using as it will vary!

Enjoy! Hope this curry warms up these not so sunny summer days.

Love, S

Cheat Vegetarian Curry


Me recent posts prove how lazy I am getting as a result of excessive exam revision :P

At this stage in the year I need recipes which won’t waste my precious revision time and ones which will keep my tummy full and happy. So here it is, my cheat vegetarian curry, if it takes you longer than 20 minutes to make, I will just assume you were trying to prove me wrong :P

  • 1/2 red onion
  • 1/2 a courgette
  • 1/2 tinned tomatoes
  • 6 mushrooms
  • 1 cup full of spinach leaves
  • 1tbs of Jalfrezi Curry Paste
  • Salt, pepper, chilli for seasoning
  • 1 tsp olive oil

Start by chopping up the onion, mushrooms and courgette into whatever pieces you like, I don’t make mine neat or uniform. Fry in a little bit of olive oil until slightly browned and softened. Add tinned tomatoes and curry paste and allow to cook on a small heat for 5 minutes. Just before taking off the heat add the chopped spinach leaves and mix in until wilted, it should not take any longer than 30 seconds. Season to taste, I think the spicier, the more authentic it seems :P

That is it! Serve with some rice and tuck in! :D


Calories – 280 for the whole dish. Remember to add the calories of the rice or whatever you are enjoying my cheat curry with.

By the way, writing all the halve quantities in the ingredients list made me realise that I never mentioned that I usually make my recipes on a 1 person serving basis. If I am making a bigger portion I will point out how many servings it contains. Sorry, my OCD made me point that out :P

Love, hellotummys xx

My Pasta Addiction Continues


I am determined to continue eating pasta and losing weight…

Most diets forbid pasta/potatoes, especially on an every-other-day basis. But who with a pasta addiction like me can live like that? It’s impossible.

The trick is to keep the amount of ingredients which you add to pasta minimal. The usual’s such as meat/tuna/mayonnaise can push the calories way up. My way of keeping the calories down is using a rich sauce to create a lot of flavour and add ingredients which will enhance the flavour such as olives and cheese.

The best thing about this recipe is that none of the ingredients take away or mask the pasta flavour which I love so much.

A serving this size comes to 550kcal depending on how much cheese you use.

  • I used 100g of Spaghetti Pasta
  • 1/3 of a large Dolmio jar of tomato and basil sauce
  • 30g of cheddar cheese
  • 10 Olives

By the way, pasta is great for revision periods when anything besides revising makes you feel guilty, this dish requires 15 minutes from dry pasta to a lovely plate spaghetti.

Love, S

I Said No Salads, I Lied


I still believe that to lose weight you do not need to be shovelling down salads but…

I definitely am a person who gets a need for salad/vegetables very often. I try to have at least one meal a day which is packed with vegetables. I avoid fruit because not only do they enhance my sweet cravings but also contain more calories than vegetables.

Anyway back to my deconstructed salad; in the colder months I would usually opt for soup etc., but now that the sun is out (only slightly, but still out ;p), this salad feels fresh and suitable. Its ‘deconstructed-ness’, yes I just made up a new word, feel free to use it, is good if you like to pick on foods and eat with your fingers. I love the taste of individual ingredients and then mixing and matching combinations :)

For a portion like this we are looking at 132 kcal, plus whatever you want to have with it. As you can see I go for caramelised onion hummus which is 105 kcal per 1/4 of the pot. I also have a soup in a cup just to have something warm in my stomach; they are usually 50-70 kcal per cup depending on flavour. So over all its a lunch of 287 kcal, leaving plenty of room for a snack such as banana yoghurt – YUM!

On the plate: 1 carrot, 50g of fresh cucumber, 1 beetroot, 8 cherry tomatoes, 1/4 bag of mixed salad leaves.

Do not panic! I still think that you should eat whatever you are comfortable with as long as you do not exceed your calories per day. So if salads are not your thing, I’m not judging ;)

Love, hellotummys xx

First BBQ of The Year


So it wasn’t a complete success BBQ-wise but it was delicious…

Having to resort to using the oven in the end, perhaps it is still a little too windy to be having a BBQ in London. But we gave it a go and ended up with lovely half BBQ-ed, half oven cooked chicken and vegetable skewers.

If you get another glimmer of sunshine and warmth like we did yesterday and want to give it a go then here is the recipe:

  • 570g Chicken Breast
  • 2 Red Bell Peppers
  • 1 Red Onion
  • 250g of Mushrooms
  • 1 Aubergine
  • 1 Tbs of Honey
  • 2 Tbs Olive Oil
  • Paprika, Chilli powder, Dried Parsley, Salt and Pepper

Start by dicing the chicken into chunks. Place the meat into a bowl and add honey, 1 tbs olive oil, and all the seasonings to your taste. Allow the meat to sit in the seasoning for at least an hour before cooking. In the mean-time prep your veg, cut the bell peppers, onion, aubergine and mushrooms into pieces slightly bigger than the chicken.

In a separate large bowl, season the aubergine and mushrooms to enhance flavour. Add the 1 tbs of olive oil and seasoning to your taste and mix well.

Grab the meat from the fridge and start piling on the ingredients onto the wooden skewers. Load on the veggies because there is lots of them! :D Try and spread out the meat evenly between all the skewers, around 5 pieces per skewer.

Cook on each side, is your using a BBQ it will take around 20-25 mins. In a pre-heated oven (220 degrees) it will take 15 minutes.

Calories – This recipe should make 10 skewers, a serving consists of 2 skewers.

Each skewer comes to 200 kcal.

I suggest a portion of two skewers, 400 kcal with 250g of cooked rice:

Here is my plate :D


Enjoy BBQ-ing!

Love, hellotummys xx

Study Break Soup


There is nothing better for a revision break than soup…

When I have a full day of studying, it’s nice to have homemade lunch as well as a quick lunch. Going out to eat just makes me feel lazy, unhealthy and it is usually over-priced also. So the solution we need here is a quick, healthy and filling soup :D

My scrumptious vegetarian beetroot soup is ideal, here is the recipe:

  • 2 carrots
  • 1/4 of a red onion
  • 1 parsnip
  • 2 average sized potatoes
  • 1, 4-pack of vacuum sealed cooked beetroot
  • 2 vegetable stock cubes
  • 300ml of single cream
  • Salt, pepper and chilli powder to taste

Start by boiling some diced potatoes (make the size of the chunks to your liking), after 5 minutes of them boiling add some sliced carrots and finely chopped red onion. Allow that to boil on a small heat and in the mean-time coarsely grate the beetroot. Add the sliced parsnip and grated beetroot into the pan with boiling vegetables. Add the stock cubes (I used chicken stock cubes, but if you want to make it strictly veggie, then stick to vegetable stock) straight in, along with any seasoning. I like to make mine fairly spicy, especially if it is a cold day. Once the potatoes go soft gradually add single cream, be careful because it will split if you do not stir and pour slowly. As soon as the soup starts boiling again it is ready to eat! :D Serve with some toast for dipping, it’s delish!

How simple is that?! Making it from scratch takes no longer than 30 minutes, and it will make 3-4 servings, depending on what your understanding of a serving is :P I like that because the day after all I have to do is just heat it up, it’s great when I have a full day of lectures.

Calories-wise, it’s great also as it only comes to around 310 kcal per serving.

So there you go, a nice, healthy, easy and very student-y lunch :D

Love, hellotummys xx