Hi everyone! I can’t believe it’s taken me almost 3 weeks to get my first post of the year to you! I apologise! BUT, this does mean I’ve been pretty busy in the kitchen in the last few weeks too.
After hosting a Christmas Eve (and Birthday) party, we then also hosted Christmas day too! Luckily, a few weeks before Christmas, I had caught site of Helen’s post on The Crazy Kitchen. I knew with so many people coming over and such a small kitchen I’d have to be prepared, and prepared I was. A couple of weeks before, I part cooked my roasties, pre-cooked my carrots and parsnips with spices and half roasted my sprouts. I also had all my starters ready and dessert was super simple and took 15 minutes on the big day to whip up (I used a recipe from Marcus Wareing’s book New Classics). I even got my vegetarian main courses ready too and popped them in the freezer, on the day all we had to do was pop everything in the oven while the turkey was resting.
We also got to use our dining table for the first time since we bought it more than a year ago! Check out how our living room transformed for Christmas Dinner?
Anyhoo, back to reality happened pretty swiftly for us as EmJay returned to work on Boxing Day, and I was working in between Christmas and New Year. Once we were back to work, all we wanted was to eat wholesome food and vegetables again, as much as we love cheese and charcuterie, it’s taken us till now to fully recover(!!!).
While we were off, we talked a lot about our goals and plans for the year, the trips we’re going on and of course the list of many many restaurants we’d like to tick off our ever growing list!
Our first trip is Cape Town, South Africa! We’re super excited to have been invited to my cousin’s destination wedding and can’t wait to celebrate with family and friends. Apart from the celebrations, we’ve read lots about South Africa being a food lovers dream, we’re already planning a wine tour and a visit to a local chocolate factory. Do you have any restaurant recommendations? If so we’d love to check them out too! We’re lucky enough to have time to also incorporate a trip to Mauritius along with this too! EEEKS! The excitement is too much to handle! I’m hoping to taste some delicious food there too, since seeing Shelina Permalloo win UK Masterchef a few years ago, I’ve wanted to try this cuisine even more!
If you follow me on Instagram (@JoshiCooks), you’ll know that I’m currently eating ALOT of protein (my trainer has recommended a target of ATLEAST 150g a day). I’m trying my hardest to get this via food instead of supplements. The first few days were really hard, I couldn’t believe it, but I was SO hungry! ALL THE TIME! As we’d just been through the festive period, it meant my body was used to a few extra calories for a couple weeks too. Since then, it’s been around a week since Daniel advised on these new goals and I’m glad to say with a little bit of a experimenting, I’ve managed to get around 99g of protein into my work day! So I thought I’d give you a run down of what I eat through a regular day. Getting 99g of protein through the day gives me a little bit of a buffer to have a lovely dinner with added carbs when I’m home from work.
Meal 1: 7am – Vanilla Protein Shake (23.2g protein, 125kcal)
Meal 2: 10.30am – 2 Spicy Egg Bites (14.3g protein, 100kcal)
Meal 3: 1pm – Turkey Chilli (45.3g protein, 258kcal)
Meal 4: 3.30pm – 50g cottage cheese, 50g spicy chicken breast (15.9g protein, 107kcal)
That’s a total of 590kcal for my working day and a whopping 99g of protein, pretty good right? And I still have 846kcal to have 51g of protein plus, 90g carbohydrates and 27g fat!
I’m working on lots of different high protein recipes, the first one being my high protein, turkey mince chilli, using my own spice blend! It’s taken me a good few weeks but I think I’ve nailed it now. A chilli which isn’t too spicy, but is packed full of flavour. You can of course add more spices and jalapenos if you like it super spicy! I usually make this is as a batch which then lasts me around about 8 lunches (around 250g of chilli to get my 45g of protein). It contains no added fat either with a cheeky little hack on how to saute off your mince without oil.
Go check out the recipe if you want to try it for yourself here.