Love Food Live Life

Name: Love Food Live Life
Address: London, GB
Telephone: +442038567895

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Love Food Live Life

Welcome to Love Food Live Life.

Here I’m hoping to create a positive page where I can share lovely recipes and health or life tips I’ve found along the way, enjoy!

21/09/2021

Chicken Pasta Salad

Ingredients

-2 tbsp olive oil
-250g chicken breast, sliced
-1 red bell pepper, diced
-250g cherry tomatoes, diced
-200g sweet corn
-3 sprigs spring onion, thinly sliced
-500g penne pasta (gluten-free if required)
-For the dressing:
-180g Greek yoghurt
-2 tbsp mayonnaise
-1 tbsp lemon juice
-2 tsp white vinegar
-2 tsp Dijon mustard
-1 tsp dried oregano
-Salt & cracked pepper

Instructions

Start by Cooking the pasta according to packet instructions.

Once cooked, drain and run under cold water.

Next, heat the oil in a medium-sized frying pan.

Add the chicken and cook for 7 minutes or until fully cooked.

Set aside and allow to cool.

Make the dressing by adding all ingredients to a bowl and whisking to combine.

Toss the cooked and cooled pasta and chicken together with the bell pepper, cherry tomatoes sweet corn and spring onion.

Add the dressing and toss to coat.

Keep refrigerated until serving.

19/09/2021

Bacon Avocado Chips

Ingredients

-2 avocados, cut into 1cm thick slices
-12 slices bacon

Instructions

Preheat oven to 220°C/425°F/gas 7.

Line a baking tray with baking paper.

Wrap each slice of avocado in bacon and place them on the tray seam side down.

Place in the oven and cook for 15 minutes or until crispy.

16/09/2021

Beet & Buckwheat Salad

Ingredients

-70g buckwheat
-2 tbsp olive oil
-12 cooked pickled beetroots, quartered
-120g soft goats cheese
-15g fresh parsley, leaves picked

Instructions

Start by cooking the buckwheat according to packet instructions.

Once cooked, drain, cool and add to a medium sized bowl.

Add olive oil and toss to coat.

Stir through the beetroot, goats cheese and parsley.

Season with salt & cracked pepper.

14/09/2021

Tuna Cups

Ingredients

-300g tuna in springwater, drained
-1 medium avocado
-2 tbsp mayonnaise
-1 tbsp lemon juice
-1 tsp Dijon mustard
-2 tomatoes, diced
-1/2 red onion, diced
-100g tinned sweetcorn
-8 iceberg lettuce leaves

Instructions

Place the tuna and avocado in a large mixing bowl.

Mash up the tuna chunks and avocado with a wooden spoon and mix to combine.

Next, stir through the mayonnaise, lemon juice and Dijon mustard.

Gently stir through the tomato and red onion.

Divide the tuna mix between the lettuce cups and season with a little salt & cracked pepper.

12/09/2021

Potato Cakes

Ingredients

-625g mashed potato (chilled)
-100g cheese
-85g flour
-1 egg
-3 tbsp milk
-1/2 tsp onion powder
-60ml tbsp olive oil

Instructions

Mix all ingredients besides the oil in a large mixing bowl.

Heat the oil in a large frying pan over medium heat.

Use a tablespoon to transfer the potato mix to the the frying pan.

Spread each one out with the back of your spoon.

Cook for about 4 minutes each side or until golden. (add more olive oil as you need)

Serve with a little chutney or sweet chilli sauce.

09/09/2021

Sweet Rice Cakes

Ingredients

-2 rice cakes
-2 tbsp peanut butter
-1 banana, thinly sliced

Instructions

Spread each rice cake with peanut butter and top with banana slices.

07/09/2021

Savoury Cheddar & Chive Scones

Ingredients

-1 courgette, grated
-187g wholemeal flour
-3/4 tsp baking powder
-240g sour cream
-90g cheddar cheese
-12g fresh chives
-Salt & cracked pepper

Instructions

Preheat oven to 200°C/390°F/gas 6.

Line a square baking dish with baking paper.

Place all ingredients into a large bowl and mix to combine.

Lightly flour a large bench surface and place scone dough on the bench.

Knead the dough for about 40 seconds.

Transfer to the prepared baking dish and score with a knife into six scones. (don’t cut all the way through)

Place in the oven and cook for 25 minutes.

Transfer to a cooling rack and cool for 10 minutes before serving.

05/09/2021

Nandos Sweet Potato Chips

Ingredients

-400g sweet potato, cut into 1cm thick chips
-2 tbsp olive oil
-80g coconut flour
-2 tbsp Nandos seasoning
-2 tbsp arrowroot flour

Instructions

Preheat oven to 180°C/350°F/gas 5.

Line 1-2 baking trays with baking paper.

Toss the sweet potato chips in the olive oil.

In a separate bowl mix together the coconut flour, Nandos seasoning and arrowroot flour.

Cover the chips in the flour mix and place on the baking tray.

Cook for 18-20 minutes, remove from the oven and flip, return to the oven and cook for another 18-20 minutes.

Season with salt & pepper and serve hot.

02/09/2021

Creamy Fruit Salad

Ingredients

-1 large banana, chopped
-1 red apple, chopped
-1 orange, chopped
-200g strawberries, chopped
-140g Greek yoghurt
-1 tbsp honey

Instructions

Mix together the Greek yoghurt and honey.

Add the fruit and toss to combine.

Divide between 2 bowls.

31/08/2021

Bacon & Scrambled Cheesy Eggs

Ingredients

-8 rashers bacon
-8 eggs
-2 tbsp milk
-2 tsp butter
-120g cheddar cheese, grated
-2 tbsp chives

Instructions

Preheat oven to 200°C/400°F/gas 6.

Line a baking tray with baking paper and lightly grease with olive oil cooking spray.

Place bacon on the tray and cook for 15-20 minutes or until crispy.

Meanwhile, whisk together the eggs, milk and cheese.

Add the butter to a large frying pan and bring to medium heat.

Pour the eggs into the frying pan and gently fold them around the pan.

Remove eggs when they’re just slightly underdone.

Divide the eggs and bacon between 4 plates and sprinkle with chives.

29/08/2021

Breakfast Salad

Ingredients

-4 sausages
-1 bunch kale
-300g cherry tomatoes
-For the dressing:
-2 tbsp olive oil
-2 tsp apple cider vinegar
-1 tsp honey
-1 tsp Dijon mustard
-Salt & cracked pepper

Instructions

Preheat oven to 180°C/350°F/gas 5. Line a baking tray with baking paper.

Place the sausages on the tray and cook for 16-18 minutes.

Toss the kale and tomatoes together in a medium-sized bowl.

Add all the dressing ingredients to a small bowl and whisk to combine.

Pour the dressing all over the kale and tomatoes.

Divide salad between 2 plates and serve with sausages.

26/08/2021

Tofu Breakfast Bowl

Ingredients

-300g firm tofu, cut into cubes
-2 tbsp olive oil
-1 tbsp tamari
-1 courgette, diced
-1 red bell pepper, diced
-1/2 broccoli, grated

Instructions

Preheat oven to 200°C/400°F/gas 6.

Line a baking tray with baking paper and lightly grease with olive oil cooking spray.

Prepare the tofu by placing it in between two sheets of paper towel.

Gently push on the tofu to drain out the excess water.

Place half the olive oil and tamari in a medium-sized bowl, add the tofu and toss to coat well.

Transfer tofu to the baking tray.

Place in the oven and cook for 25-30 minutes.

Meanwhile, heat the remaining olive oil in a medium-sized frying pan.

Add the courgette and bell pepper and cook for 5 minutes.

Stir through the grated broccoli and cook for another 2 minutes.

Transfer vegetables to 2 serving bowls and top with tofu.

Address

London

Telephone

+442038567895

Website

https://www.lovefoodslivelife.net/lovefoodlivelifehome

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