Huevos rancheros
We have been trying to eat more vegetables during the week recently for both environmental and health reasons. Don’t get me wrong I’m not on the road to veganism far from it, but it is better all round to ease the demand, eating better quality welfare produce instead of intensively farmed cheap meat. Give the gut a bit of a break and get a more varied selection of seasonal vegetables into the diet.
As a trainer I have seen a few trends over the years and many people jump on and off various bandwagons, I can honestly say what I believe in wholeheartedly is everything in moderation. I don’t buy into extremist diet views and watching the speed with which it all changes goes to show that nothing really sticks. Look back to the cabbage diet, Atkins, the 5/2, kale juice and now vegan diets. It’s all a phase and you should chose how you manage your eating wisely. For the most, as I generalize, it comes down to weight control, not health or ethics but an attempt to ward off cake binging and extra pounds. I say this to you, the problem is not the food, it’s your relationship with it. Bad food relationships start usually at a young age, therefore if you have children think now about how they are developing food relationships. Remember when we were kids, “ if you don’t finish your food, you can have it for breakfast!” Forcing children to eat when they are full starts the over eating process and the desensitizing of leptin and ghrelin appetite regulating hormones. So don’t think the next phase of faddy dieting will help you, a better relationship with food will. One way of doing that is to cook more and enjoy cooking, try new things and explore different tastes. So as a result there are more and more recipes I’ve been testing out and developing. This Huevos rancheros recipe I’ve done is fab filling and really good.
Ingredients
1 large onion
2 cloves of garlic
1 red chilli or 1/2 tsp chilli flakes
1 tsp chipotle paste
Olive oil
1 red pepper
1 green pepper
1 can of cannellini beans
1 can of tinned tomatoes
4 eggs
Salt and pepper to season
Flat leaved parsley
Avocado hummous
1/2 avocado
1 can of chickpeas
1 garlic clove
1 tbsp plain yoghurt
3 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp cumin ground
Salt and pepper
Cheese quesadilla
Corn tortillas
Grated cheese
As a trainer I have seen a few trends over the years and many people jump on and off various bandwagons, I can honestly say what I believe in wholeheartedly is everything in moderation. I don’t buy into extremist diet views and watching the speed with which it all changes goes to show that nothing really sticks. Look back to the cabbage diet, Atkins, the 5/2, kale juice and now vegan diets. It’s all a phase and you should chose how you manage your eating wisely. For the most, as I generalize, it comes down to weight control, not health or ethics but an attempt to ward off cake binging and extra pounds. I say this to you, the problem is not the food, it’s your relationship with it. Bad food relationships start usually at a young age, therefore if you have children think now about how they are developing food relationships. Remember when we were kids, “ if you don’t finish your food, you can have it for breakfast!” Forcing children to eat when they are full starts the over eating process and the desensitizing of leptin and ghrelin appetite regulating hormones. So don’t think the next phase of faddy dieting will help you, a better relationship with food will. One way of doing that is to cook more and enjoy cooking, try new things and explore different tastes. So as a result there are more and more recipes I’ve been testing out and developing. This Huevos rancheros recipe I’ve done is fab filling and really good.
Ingredients
1 large onion
2 cloves of garlic
1 red chilli or 1/2 tsp chilli flakes
1 tsp chipotle paste
Olive oil
1 red pepper
1 green pepper
1 can of cannellini beans
1 can of tinned tomatoes
4 eggs
Salt and pepper to season
Flat leaved parsley
Avocado hummous
1/2 avocado
1 can of chickpeas
1 garlic clove
1 tbsp plain yoghurt
3 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp cumin ground
Salt and pepper
Cheese quesadilla
Corn tortillas
Grated cheese
Method
- Chop and fry the onion and garlic in olive oil in an oven proof frying pan. Add the peppers, chilli and fry for 4/5 mins before adding the chipotle paste and tinned tomatoes.
- Then add the drained beans and season with salt and pepper. Simmer for 5 mins then remove from heat and make 4 wells in the sauce. Add a cracked egg into each hole. Cover with tinfoil and bake in preheated oven at 180 degrees for 20 mins. Remove foil check eggs cooked but to your liking.
- Blitz all the ingredients for your hummous in a blender.
- Place one tortilla in dry frying pan, add grated cheese then top with another tortilla, heat through then flip to brown other side, once cheese melted remove and slice into triangles.
- Serve with chopped parsley sprinkled on top and dig in.
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