A healthy foodie subscription box | Lifebox

There’s been very few subscription boxes which actually appeal to me. The ones I’ve seen tend to be based on makeup and skincare, and whilst I love my Urban Decay eye-shadow pallets, I’m the kind of girls who’s bedtime routine consists of a face wipe.

However… last month I discovered LifeBox. A subsumption box service for healthy foodies and I couldn’t resist trying it out. Each month you get sent a box full of supplements, bars, drinks, superfoods, powders, and more. Each box can be tailed to your needs: everyday wellness (GF&V), women’s health, men’s health, junior, mini and even the occasional holiday box .

It’s the perfect way to try out new foods and discover new brands without having to buy full-sized, multi-packs of something you may not even like. It arrives in the post in a white box with the LifeBox logo printed on top and the products are wrapped in paper which is tied up in a cute ribbon. Receiving your box is truly a special occasion and I loved the feeling of receiving a box of food (who wouldn’t?!)

I opted for the women’s health box which in addition to be packed full of products, comes recipe suggestions and workouts. It was exciting to see products from both established brands and ones I’ve never heard of before. A firm favourite from last month’s box was the granola from Husk and Honey. Their spiced mulberry flavour is perfect sprinkled over greek yoghurt.

husk and honey

Whilst their boxes range for £15-£23, they are worth forking out for as in my February box I received…

  • A packet of hemp seeds by Linwoods
  • A granola bar from Kind
  • Four packets of tea from T Plus
  • A pot of pistachio nut butter by Nutural World
  • A sashay of birthday bake almond butter by Buff Bake
  • Cabbage chips by The Beginnings
  • A packet of superblends by Be.
  • A bag of salted caramel pecks by Inspiralled
  • Cocoa nib chocolate from IQ Chocolate
  • A rude healh almond drink
  • A packet of Chia seeds by Lifebox
  • Protein bites by Saf raw
  • A packet of chai turmeric blend by Wunder Workshop
  • A protein bar from The Primal Pantry
  • And of course, a packet of granola by Husk and Honey

I now consider myself a subscription box covert and I’m so glad I came across LifeBox, in my opinion there’s nothing else of the market quite like it!

lifebox

 

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Meal Prep Sunday | What I’m Eating This Week

I can’t remember the last time I wrote one of these posts – It’s not because I’m not meal prepping, I’ve just gotten into a rut with my lunches and keep having the same thing over and over again. I can’t remember the last time I didn’t have my Thai Prawn Noodle Salad.

With the weather getting bitterly cold I’m ditching the salads and saying hello to a Brown Rice and Prawn Jambalaya, and this Green Soup with Feta and Pumpkin Seed Croutons. Both are from Jo Pratt’s Cookbook, In The Mood For Healthy Food. It’s like my bible, if you haven’t got a copy, I’d seriously suggest going out and buying it.

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The Green Soup is a perfect winter recipe and it’s relativity light. It uses Sumac (a herb I’ve only heard of recently) and adds a spicy flavour to the Croutons. This Soup is packed with green vegetable goodness and the Croutons are a necessity – salty, crunchy and moreish.

This recipe make’s around three portions, and if I’m having a cardio day I’ll have it with a slice of rye bread.

You’ll need…

  • 2 tbsp olive oil
  • 1 onion
  • 1 fennel bulb
  • 2 garlic cloves
  • 2 leeks
  • 1 medium courgette
  • 1 cup kale
  • 1 cup peas
  • 3 cups vegetable stock
  • 1 large handful of mint

And for the Croutons… 

  • 100g feta cheese
  • 50g pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp sumac

Prep Time: 25 minutes

Preheat the oven to 200c. Line a baking tray with non-stick grease proof paper and sprinkle the feta, pumpkin seeds, olive oil and sumac.

Pop the croutons in the oven for 10 minutes, or until the feta is just starting to turn golden in places. Remove from the oven and leave to one side to cool.

Meanwhile, make the soup. Heat the olive oil in a pan and and the onions, fennel and garlic and gently cook for about 5 minutes until softened.

Stir in the leeks, courgette, kale, peas. Cook for a further 10 minutes.

Then add the stock and mint and gently simmer.

Remove the pan from the heat and using a hand-held blender, blitz the soup until smooth. Season with salt and pepper and serve the the feta and pumpkin seed croutons.

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4 Ways to have Porridge

It’s September, which means it’s officially Autumn so I can start having porridge again for breakfast. It’s warning and indulgent – low in calories but high in fibre and protein, so what’s not to love?

I love topping it with fruits and nuts and it’s a great way to start a cold day in London. To create the perfect porridge I use the 2:1 method – 2 parts milk, 1 part oats.

All

Banana, Raisins, Peanut Butter and Cinnamon 

Banana

Blueberries, Sunflower Seeds and Honey

Blueberry

Raspberries and Coca Nibs

raspberry

Strawberries and Maple Syrup 

strawberry

 

 

Eat Smart | A guide to grab-and-go highstreet lunches

Not every lunch hour can include a perfectly meal-preped dish from home or a bespoke salad creation at a deli counter. Sometimes you have have 10 minutes to spare away from your desk and the high street is now doing worthy job of stocking its aisle with increasingly interesting and nutritionally sounding options that make that desk lunch a little bit less torturous. And so, here are some of my favourite options.

Pret

Grab the Roast Salmon and Avocado Superbowl. It’s a tasty mix of lentils and quinoa, topped with avocado, kale, edamame beans, a seed mix – and not to mention a hefty portion of brain boosting salmon. It’s got around 25g of protein and with healthy fats from the avocado, you’ll feel fuller for longer.

pret

Eat

Now the Miso and Tahini Beef Salad isn’t the healthiest of options from Eat, but it is by far my favourite. In the pot you’ll find black rice and colourful selection of vegetables like carrots, edamame beans, red peppers, broccoli and mixed leaves. It’s then topped with slices of rare beef. The dressing is by far the best bit, but is also the naughty part of the salad – it’s a rich and creamy and flavoured with miso and tahini, yum.

east

Itsu 

Whenever I walk into Itsu I can’t get salad, I just love sushi – I can’t get enough of it. I usually grab myself the Eat Beautiful Box. It’s filled with tuna and salmon sushi, salmon maki rolls and edamame beans. If I’m feeling particularity indulgent I go for the It’s Everything Box.

itsu

Leon

At Leon they have a huge variety of salads, but go for either the  Vietnamese Chicken Rice Noodle Salad (coming in at only 288 calories) or the Chargrilled Chicken and Chorizo Club Superfood Salad.

leon

Crussh

Now Crussh is usually the place I head to when I need breakfast on the go but they’re also great for lunch. Get their Beetroot and Goats Cheese Salad, it’s served with Harissa Yoghurt and Pomegrante on a bed on Quinoa. You also have to pick up one of their juices or smoothies whilst you’re here. My favourite is the ‘Fat Burner’ which consists of Apple Juice, Yoghurt, Bananas, Strawberries, Raspberries, Blueberries and Cranberries.

crussh

Healthy-ish Chocolate Torte with a Toasted Hazelnut Crust

This recipe is part taken from Angela Liddon’s, The Oh She Glows Cookbook, part my own invention. I’m a big fan of clean eating, but I won’t be becoming vegan or removing sugar from my diet any time soon.

I use a hazelnut crust and there’s no butter in this recipe – this is what I deem as the healthy bit. But there’s chocolate and sugar in it and life’s too short not to enjoy dessert.  The hazelnut crust is the perfect complement to the rich and creamy chocolate filling – you’ll have people going back for seconds despite their best intentions.

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You’ll need… 

For the crust:

  • 75g hazelnuts
  • 100ml coconut oil
  • 3 tablespoons maple syrup
  • 150g oats

For the filling:

  • 475ml skimmed milk
  • 150g sugar
  • 75g coco powder
  • 3 tablespoons cornflour
  • 1 egg
  • 60g dark chocolate
  • 1 teaspoon vanilla extract

Prep Time: 45 minutes

Freeze Time: 4-6 hours, but preferably overnight

Firstly, we’ll need to make the hazelnut crust. Preheat your oven to 180°C and lightly grease a pie dish with coconut oil.

In a food processor, blitz the hazelnuts into a fine crumb. In a bowl  combine the hazelnuts, oil, maple syrup, and oats. The dough should stick together but it shouldn’t be super-sticky either. If it’s too dry try adding a bit of water.

Put the dough into the pie dish, and with your fingers spread it out starting from the middle, moving outward and update along the side of the pie dish.

Bake the crust, uncovered, for 10 minutes until lightly golden. Remove from the oven and set aside on a rack for 15-20 minutes.

Now for the filing.. once you’re removed the crust from the oven combie a 1/4 of the milk, with the sugar, coco powder, corn flour, and the egg – stir this all together with a whisk.

Gently heat the rest of the milk in a saucepan until tiny bubbles start to form around the edge – do not boil the milk. Add sugar mixture to the hot milk with the chocolate and vanilla and cook over a medium heat until it’s thick and bubbly, stirring constantly.

Pour the mixture into the prepared crust and place in the freezer for a couple of hours.

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Meal Prep Sunday: What I’m eating this week

I’m always preaching about the benefits of meal prep. It really helps me stay on track, especially in terms of snacking.

This week I made some lamb kebabs with a carrot and mustard seed salad, and two portions of chicken with artichokes, rocket and quinoa. I got the recipe from this month’s Women’s Health Magazine – it’s so tasty and simple to make!

You’ll need:

  • 2 chicken breasts
  • 1 lemon
  • 1tbsp olive oil
  • 2 garlic cloves
  • 4 artichoke hearts
  • A handful of rocket
  • 20g Parmesan
  • 250g precooked quinoa

Mix the chicken with half the lemon, oil and garlic and place in the oven for 30 minutes at 180c

Meanwhile mix the quinoa, rest of the lemon, artichoke hearts and rocket.

When the chicken is cooked, place it on top of the salad and add some shaved Parmesan.

meal prep 2

I also whipped up some coconut slices for me to keep my sugar cravings at by – let me know if you want the recipe for them!

meal prep 2b

 

 

 

 

Meal Prep Sunday: What I’m Eating this Week

A lot of people at work constantly tell me how healthy I am, they’re right… sort of.  I don’t think I have a bad diet at all – but my biggest downfall is eating out. I’m a huge foodie and I just can’t say no to trying new dishes and restaurants. During the working day I try and control my diet by cutting out processed food. I’m a huge advocate of meal prepping all my lunches and snacks on a Sunday. One, it saves money. And two, it’s so much better for you!

meal prep

This week I’ve made two portions of turkey and feta meatballs by Joe Wicks and a cashew stir fry by Madeleine Shaw. On Fridays I then tend to treat myself to either sushi or pho.

I’m also really trying to up my protein intake so I’ll be starting to incorporate some protein powder into my diet and I’ll be trying out MyProtein’s range.

my protein

If you’re wondering what snacks I eat to help conquer my cravings, check out my previous post here.