India: Jodhpur

I have been away lately and some strange winds have blown and taken me far far away. As far as Asia, as far as the northern corner of this vast, great country that is India.

Where you understand the deepness of colour, that is just deeper that anywhere else in the world. The shine of gold, the hotness of spice… where you will learn to despite black.

So foreign, so littered, so unconscious of its own special nature, of its uniqueness. A hand in the capitalism and the rest of the body and mind floating in the mists of spiritualism. Such a breeze, loaded with the particular smell of steel, with the blue flowers of cumin, the scents of the desert.

Such is my awe, that I break the sacrosanct theme of food to bring you some of my shots of this wonderful country. Like a peeping tom I have collected some of the moments I was able to steal, and I hope it makes you want to get closer to the flame that is India and maybe, just maybe, get burnt.

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Protein Green tea Nice cream with Cacao Nibs

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I come from the best place in the world. It’s not (only) me who says this, we are very privileged, and i like to remind myself of that as often as possible. Being grateful is part of being happy. I was born in a misty coastal region in the most septentrional part of the Iberian peninsula, this place, never conquered, never surrendered is called the Basque Country.

Nested between mountains and green as an emerald, this land goes to die in the winding, rocky cliffs of the Atlantic Ocean. Not a turquoise, sky reflecting sea… a wild, severe and feisty one more like that was claimed the lifes of many fishermen and sailors through the centuries. It’s an ancient land, one were its people speak the oldest, most mysterious language in Europe, of unknown origins. A secret language catalogued by the UN as “the hardest language to learn in the world” followed by Mandarin.

It rains a lot, that is why it’s kept it so clean and beautiful and the reason why the land blesses the inhabitants with flavourful vegetable products. The ample cold waters of the sea provide some of the tastiest fishes in the world, our green pasture feeds excellent cattle and we serve our steaks over coal in pieces that are in excess of 1 kilo of weight.

Maybe that is where my love of food first come. It is difficult not to be a foodie in the Basque Country, and it is difficult not to be disappointed when you travel. From here, I want to invite you all to come and visit my beautiful, peaceful and fantastic part of the world, you wont regret it.

Today, I want to share a small snack recipe that can double up as a breakfast of post workout meal. It is made with green tea, since Japan is one of the few places that I have travelled to and felt that the food culture was equally respectful of the raw material as my own. Different yes, but similar in its perfectionism, and for that, here is my Matcha Nice cream with Vanilla protein. I hope you like it.

Ingredients (serves 2)

1 frozen chopped banana

1 scoop vanilla protein

1 tsp Matcha green tea

Dash of coconut milk

2 mini matcha choc chip cookies

Cacao nibs

Rose petals (dried)

How to…

In a blended, mix the banana, vanilla and matcha with a dash of coconut milk. Adjust the milk to your desired consistency, I wanted mine a bit firm so I put a little less.

Serve and adorne with japanese choc chip cookies, cacao nibs and rose petals.

Your children will love it, since it was cookies and everything is super healthy so win win! Have a lovely week peeps!

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Skinny Lentil & Carrot Thai Soup

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In this unusual “heatwave” for the time of the year, I am in the midst of looking for healthy alternatives to some of my favourite foods. I don’t know about you, but I have put on some weight over xmas and I am still in the process of getting rid of it.

For this, I have started a bodyweight training program with a couple of friends together with some weight training and cardio, up to 6 days a week on a good week. How are you guys dealing with your xmas excesses? Or even better… don’t you have any regrets and now you are laughing at all of us? Lucky you if so!

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If you are like me and want to drop a few pounds and go back to your weight, you can have this super healthy soup for you lunch three days a week with some salad, it is very filling and well balanced and quite low in calories. One bowl will provide you with around 260 calories depending on how much fat you add when you cook. If you stick to this recipe that is more or less what you will get!

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Ingredients (serves 5)


1 onion finely chopped

2 carrots grated 

1/2 red pepper finely chopped

1 cm fresh grated ginger 

1 cup red lentils

2 tsp Thai red curry paste

1/2 can coconut milk

Fresh coriander to garnish

1 liter vegetable stock

Extra Virgin Olive Oil

Salt to taste

How to?

In a large cooking pot, heat up one tbsp of olive oil and cooj the onion with the grated ginger, after a couple of minutes add the pepper and cook for another couple of minutes. Add the carrot and the red curry paste. Once you can smell the curry aroma, add the lentils and the stock and let cook for 15 minutes. Add the coconut milk and cook for another 10 until the lentils are tender.

Serve with fresh coriander and Enjoy!

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Food & Colours

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We all like to eat pretty. We are more willing to try new foods when those are presented to us in a nice way, we eat with our eyes. Colourful arrangements are more succesful than boring brown bowls of lentils, delicious as those may be!

The key to helping others or ourselves try and love new foods or make our meal times for enjoyable, is to find little tricks to make our food as attractive as possible. Think about eye candy since this works for everything in life, from beautiful people to expensie clothes… everything displayed nicely is desired, and costs more.

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I have been playing around with colours lately and this is my take on green, a colour that wouldnt necessarily make part of desserts until you get familiarized with Matcha, the japanese green tea that is packed with antioxidants and stimulants that is great to burn fat and minimise the effect of the free radicals.

So what about combining the great properties of matcha powdered tea with another superfood, the chia seed?? Well then we have a lovely dessert that is full of protein, fibre, good fats, antioxidants and fat burning properties.

In case you havent heard it before, matcha is not a tea as such, it is a vibrant green powder that is made with the green tea leaf in its entirety, that is why it has such powerful benefits compared to the infusion of the leaves.

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You can find this powder in any asian shop and also in most health food stores now a days, it is quite expensive but very little goes a long way. Just half a teaspoon is enough to make a full cup of it.

The recipe for this dessert, as simple as it gets is as follows:

Ingredients (4 small portions)

4 tbsp. Chia seeds

400 ml coconut milk

1 tsp vanilla essence

Sweetener

1 tsp matcha powder

Cherries or any other fresh berry to decorate

How to?

In a bowl, mix all the ingredients except the fruit, mix well with a whisk and let the chia seeds reach their full size (they absorb the liquid) until they take a loose pudding consistency.

Distribute in your ramekins or serving pots and when you serve, decorate with a cherry or berry. Very sweet, and healthy! Oh, and totally vegan so perfect for Meatless Monday!

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Tuna Tataki

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Sorry it has been a while, sometimes, life gets on the way of more important things like blogging 😉

The positive outcome is that i am having a lot more time to cook, which is obviously good news. Back in the day I used to be a picky eater, as an adolescent living at home, I didnt like fish and I didn’t like many different vegetables, it is a phase that a lot of people fo through. My redemption came by eating out. When I would refuse to try roasted red peppers at home because my mum didn’t put too much effort into making them interesting, I would give them a go in a non committal way when we were eating out. I did this through trying other people’s orders… that way if i didn’t like it there was no harm done and I could eat my own safe option.

I am sure many of you have gone through similar experiences one way or another. The reason why I am mentioning this is that one my all time claims was that everything I ate had to be very well cooked, and I would never ever eat something raw or rare… little i knew I would grow up to love sushi and sashimi and intermediate things like this tataki.

Ingredients (serves 2 -3)

100 to 150 gr. of excellent red tuna

1 scallion

Jalapeños to taste

Sesame seeds

Fresh Coriander

 

How to…

First cut and clean your tuna in a long square piece almost ready for sashimi as uniform as possible. Then tub the outside with sesame seeds.

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In a very hot pan, heat up a very small of olive oil or sesame oil if you prefer a stronger flavour. Seal the tuna on all sides for about 20 seconds on each one of then.

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Cut the piece in really thin slices, of 1/4 to a 1/2 of a centimeter and array in a tray as shown in the picture.

Chop of the scallion very thinly, the jalapeños and the coriander, keeping some full leaves to decorate and arrange on top of the sliced tuna.

Serve with soy sauce with a bit of wasabi to taste on the side.

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This recipe provides a lot of protein and it is very low in fat with barey any carbohidrate in it, so perfect for a late light dinner or to complement some plant based platter.

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The Ultimate SUPERFOOD Salad

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Maybe I should actually say superfoods, given the fact that there is not one but several highly nutritious foods in a plate of this beautiful and colourful salad.

Broccoli which we already talked about it the past, salmon, a powerful source of Omega 3 fatty acids to protect your arteries, spinach, full of protein and vitamin c and iron, feta cheese, low in fat but high in protein and calcium and edamame beans, which have all the benefits from the soy and all the benefits of a bean, making you fuller for longer and helping your digestive system with their high fiber content.

Salads a wonderful thing, they exist in an infinite possible combination, some of them more successful than others and very easy to adapt to one’s personal taste by swapping ingredients for something that you might like more.

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This recipe is very high is protein and good fats and has a small amount of low GI slow burning carbs that can be increased depending on your macronutrient needs. As you will see it is a pretty simple thing, with only a slightly different dressing that makes all the difference by bringing the flavours together and make this a salad that is better than the sum of its parts.

Ingredients (serves 2)

200 grams. poached salmon

50 grams. low fat Feta cheese

2 tbsp. of pine nuts

2 handfuls of fresh baby spinach

2 cups of steamed broccoli

1 tbsp. edamame beans (loose from the pod)

For the dressing

2 pinches of Salt

1/2 a tbsp. Dijon mustard in grain

1 tbsp. White wine vinegar

1 tbsp. Soja sauce

4 drops of Sweetener

Lay the spinach on a plate to make the base of the salad, scatter the broccoli evenly over it, then the poached salmon in flakes, sprinkle with fetal cheese and pine nuts.

I buy my pine nuts raw so I toast them myself on a pan with no oil whatsoever, just keep an eye on them so they don’t burn!

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Mix the dressing well and dress the salad with it and serve immediately. This particular mix of ingredients is meant to give it a slight Asian touch, which goes very well with the salmon and the edamame but of course you can avoid this just by removing the sweetener and soy sauce from the mixture.

Enjoy!

 

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Chicken & Quinoa Superfood Stir Fry

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Today I would like to talk about “food prep” which is a widely known concept in the bodybuilding community and it is not a new concept at all, but a modern way of calling the good “lunch box” that most have taken to school at some point or another.

It does take a bit of planning and effort to start doing it, but the benefits are many.

I know that there is an endless supply of possibilities to grab lunch for most of us, since canteens, take always and local delis abound and it is just too tempting to skip the hassle and just buy something off the shelves. While this is all well and good, eating like that every single way of the week can be taxing. Even if you are the person with the best intentions in the world, there are only so many healthy alternatives one can choose from, and the chances of ending up having a white bread sandwich or a BTL are just too big.

Even if you think you are going for a healthy alternative, you might be stepping into the dangers of not knowing how this particular food has been cooked.

For example, if a salad get added a sugary dressing, all the goodness of it might be compromised, and believe me, do yourselves a favour and read the ingredients of the labels to really be aware of what they are selling you as a “light” alternative, because most of the time, the reduced fat alternatives are loaded with sugars that are actually worse than the original oil content.

A simple olive oil, vinegar and salt dressing, is the best alternative if you can find it.

Same thing can be said for the fat content in two ways, the first one and more obvious is the sauces. A Thai curry sauce adds a huge amount of fat and carbohydrates to a meal and you may be thinking that what you are eating is “rice and chicken” when effectively there are about 300 calories of sugar and fat that you hadn’t taken into consideration, same goes for sweet wine reductions, caramelized things and satay sauces, but the list is truly long. The second is the way in which foods are cooked. Anything that has a coating, and has been fried is an obvious no go, doesn’t matter how light the coating may look to you, it adds a few undesirable grams of fat to your meal. Even if you are trying to control your weight, this additional fat constitutes a risk because in most cases, restaurants do not use extra virgin olive oil or other healthy fats, but cheaper alternatives that can affect your cholesterol and jeopardize your arteries and heart.

In a nutshell, whether or not you are trying to lose weight, a homemade meal is almost always a better alternative to a store bought one.

Later on this week I will be giving tips on what and how to prepare your food without too much hassle at all, with just a few easy tricks you will be able to improve the quality of your nutrition, save some money and maybe even loose a few pounds.

Today I would like to share with you a Chicken and Quinoa Stir fry, it is one of my favorite options to bring to the office because it contains everything that my body requires, it fills you up with slow releasing energy, with healthy fats, tons of protein and low GI carbs. Low fat, low carb, high protein, unprocessed and very high in fiber. What is there not to love!

Ingredients (serves 3)

450 grams of chicken breast

120 gr. Of quinoa

½ red pepper

½ green pepper

½ yellow pepper

1 red onion

3 mini bok choy

A bunch of green asparagus

A handful of snow peas

2 handfuls of Kale

5 fresh coriander stalks

1 red chili

1 green chili

1 tsp. of mustard seeds

1 tbs. crushed garlic

A little sesame oil

I have prepared a visual guide on how to add the ingredients but it is so easy that you may not actually need it.

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First boil the quinoa in water with a touch of salt, follow the packaging instructions but it should normally take 16 minutes at low heat (to keep simmering).

Once the quinoa is ready, chop all the ingredients (check picture) and heat up a little bit of sesame oil in a wok. Add fist the garlic, then the seeded mustard and then the chicken. Allow the chicken to get a bit golden and then add the rest of the vegetables except the bok choy and kale, that will be added at the end.

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Once all the veggies have been incorporated add the soy sauce, mix well to allow the flavours to mix and add the quinoa. Finally sprinkle with the juice of a lime.

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Enjoy!