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December has crept up on me this year! This is actually a good thing, I don’t enjoy sitting in Christmas for too long, so I can cope with a couple of manic weeks preparing myself for the festivities. Despite my current unorganised state, I have managed to put together a tasty little Christmas Hamper to […]
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Another month down, another giveaway has ended! These cookbooks have come just in time to add a little extra healthy plant based goodness to someones Christmas and New Year! Congratulations Hayley Atkins! You are our winner and these two lovely cookbooks will be on their way to you shortly.  I can’t quite believe that December […]
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This is definitely one of those golden recipes that I will make again and again. It is simple and easy to make and everyone loved it! I’ve started to feel quite cosy about the weather changing and have enjoyed sitting with a blanket on the sofa scrolling through recipe books. This week I have enjoyed […]

Clean Eating White Bean Chicken Chilli

By The Kitchen Shed Published: November 23, 2017

  • Yield: 4 Servings

Serve this chilli with a bunch of different toppings like cheese, soured cream or yoghurt, coriander, diced tomatoes, salsa or jalapeños.

IngredientsInstructions
  1. Place the oil into a non stick lidded saucepan and add the onion and celery. Cook over a medium low heat for 3-5 minutes.
  2. Add the chicken and continue to cook until the chicken is no longer pink.
  3. Stir in the garlic and the spices and pour over the stock.
  4. Add the corn and the beans and bring to the boil.
  5. Once bubbling, reduce the heat to low and simmer gently with the lid on for 20 minutes.
  6. After 20 minutes, take out 2 ladles of the mixture, (without the chicken) and blend with a hand blender.
  7. Add the blended mixture back to the saucepan and stir to combine. (This should help to thicken the sauce).
  8. Once combined, serve over wholegrain rice and top with your favourite chilli toppings.
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    This is a brilliant way to use up any leftover veggies you may have laying around in the fridge at the end of the week. I used up some leftover butternut squash and parsnips, but you can use anything you like. I love my Actifry and using it to cook the vegetables in this recipe […]

    Clean Eating Winter Pork Hash

    By The Kitchen Shed Published: November 21, 2017

    • Yield: 4 Servings

    I love my Actifry and using it to cook the vegetables in this recipe made for a really quick fuss free meal. If you do not have an ActiFry, you can roast the vegetables in the oven instead.

    IngredientsInstructions
    1. Place the diced butternut squash, parsnip, 1 tsp oil, 1/2 tsp dried rosemary and a pinch of sea salt into an Actifry and cook for 25 minutes.
    2. In the last 10 -15 minutes of cooking, place 1 tsp oil into a saucepan and gently cook the onion and celery for 3 minutes.
    3. Once softened, add the pork mince and cook until the pork is no longer pink and completely cooked through.
    4. Once the butternut squash and parsnips are finished, add them to the pork with 1/4 tsp rosemary, garlic and salt and pepper. Stir to combine. (Add stock and thicken if you want it to have a sauce).
    5. Serve with sweet potato mash, homemade gravy and steamed vegetables.
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      My bestest girlfriend popped over yesterday with her new baby for some girlie chats and snuggles. We got chatting about the comfort food struggle we all face, especially this time of year. We talked about how it feels a lot easier to eat healthy when its hot outside and you crave lighter, cooler meals and drinks. […]

      Clean Eating Chicken Stew

      By The Kitchen Shed Published: November 16, 2017

        This Chicken Stews is the perfect meal to enjoy with the family on a chilly November night. It is wholesome and delicious and can be served with wholegrain rice, mashed potatoes (sweet or white) or with a chunk of buttered wholegrain bread.

        IngredientsInstructions
        1. Place the oil, onion, celery and carrot into a saucepan and cook over a low heat for about 5 minutes until slightly softened.
        2. Add the chicken and cook over a medium/low heat for another 3-5 minutes
        3. Add the garlic and stir, then pour in the stock and add the spinach and bring to the boil.
        4. Once bubbling, add the parsnip and butternut squash and cover with a lid.
        5. Simmer over a low heat for 25 minutes.
        6. After 25 minutes, or once the vegetable are softened, remove two ladles of vegetables and 2 ladles of stock and blitz them up using a hand blender.
        7. Pour the blitzed vegetables back into the saucepan. (This will thicken the stew and give it extra flavour).
        8. Continue to simmer the stew with the lid off for another 10 minutes, or until cooked to your preference.
        9. Season to taste and serve with mashed potatoes, rice or wholegrain bread.
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          We have finally reached soup season. Great for me and the boys, we are big soup lovers! But my husband…. not so much. We called this Green Goblin Soup on Saturday after some lengthy conversations over the past week with the boys about them being afraid of the dark at bedtime. No matter how much […]

          Clean Eating Butternut, Spinach & Chickpea Soup

          By The Kitchen Shed Published: November 14, 2017

          • Yield: 4 Servings
          • Prep: 5 mins
          • Cook: 15 mins
          • Ready In: 20 mins

          This is a brilliant fuss free soup, great if you are on a budget or are short on time. With just 5 ingredients and only 15 minutes of real cooking time it's a great midweek meal that the whole family can enjoy.

          IngredientsInstructions
          1. Place the butternut squash, onion, frozen spinach and stock into a saucepan and bring to the boil.
          2. Once bubbling, reduce the heat and add the chickpeas.
          3. Cover and simmer over a low heat for 15 minutes.
          4. After 15 minutes, remove from the heat and also to cook ever so slightly before blitzing with a hand blender.
          5. Once smooth and well blended, serve with wholegrain bread or crackers.
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            Vegan Vs Plant-Based Have you ever wondered what the difference is between a Vegan diet and a Plant-Based diet? Don’t they just mean the same thing? With both lifestyles on the rise it’s good for us to understand each one when looking to try to incorporate either, or both into our own lives. In this […]
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            My kids love to eat corn on the cob, I think most people do. Besides the picking corn out of your teeth part, eating corn this way is fun and somehow makes it taste better! We have always boiled our corn cobs until last year when my Auntie showed us how she roasts them in […]

            Clean Eating Oven Roasted Corn Cobs

            By The Kitchen Shed Published: November 6, 2017

            • Yield: 4 Servings

            This is such a great way to cook corn, especially if we are feeding a crowd. You can fit a lot more corn cobs into a roasting pan then you can in a saucepan.

            IngredientsInstructions
            1. Preheat the oven to 180*C and place the corn cobs into a roasting pan.
            2. Drizzle the corn cobs with oil and rub the oil around each one.
            3. Sprinkle over the salt and pepper and place into the oven for 25 minutes.
            4. Once cooked, carefully remove from the oven and serve.
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              The humble onion squash, what a beauty! I seriously have a thing for autumn squash. I think they are fascinating. So strong and hardy, in all shapes, colours and sizes they are a wonder of nature. I had never tried an onion squash before but when I had a fruit and veg box delivered this […]

              Clean Eating Onion Squash & White Bean Soup

              By The Kitchen Shed Published: November 3, 2017

              • Yield: 4-6 Servings

              This soup has the perfect balance of sweet and savoury and with an added boost of protein from the beans this soup will leave you feeling satisfied and full.

              IngredientsInstructions
              1. Place all the ingredients into a saucepan and bring to the boil.
              2. Once bubbling, reduce the heat and simmer with the lid on for 15 minutes.
              3. After 15 minutes, or once the vegetables are soft, allow to cool slightly before blitzing with a hand blender.
              4. Serve and season to taste.
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                Today is World Vegan Day and November is also World Vegan Month, so I thought it would be fun to have this months giveaway celebrate this and offer you the opportunity to win these two fantastic vegan/plant-based cookbooks from the fabulous Angela Liddon from Oh She Glows. I have wanted these cookbooks for a really […]
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