I’m a big fan of lentils, especially since I’ve been TTC. Lentils provide 90% of your recommended daily intake of folic acid, so BOOM chuck a few in your dishes!
Green lentils hold their shape pretty well so they are a good alternative to meat, or to add a bit of texture to salads. This delicious lentil and feta salad went down really well with the husband too (although the poor little sausage does ask where the meat is every time I make something vegetarian).
Ok I’ll admit there aren’t really any health or fertility benefits with this recipe…well limes are a good source of vitamin C, but let’s be real – sometimes you just want something that tastes damn good! I made this for my husband on our third wedding anniversary. I don’t usually do many desserts – mainly because he refuses to eat anything with a berry near it – but this one was a winner.
It’s really simple to make but is full of flavour from the limes. If you have a pie tin with a removable base it’s probably best to use that, but if not, just try to loosen the edges slightly with a knife before removing a slice. Serve with whipped cream if you like, but I like mine just the way it is. One other tip – if your oven is a bit of a fiery beast like mine then remember to turn the pie half way so don’t end up with a slightly charred edge!
I love cooking with lentils. They are a cheap and easy way to bulk up meals, and are a great protein alternative to meat. But did you know that lentils are also one of the top fertility foods? According to Medical News Today just one cup of lentils provides up to 90% of your recommended daily intake of folic acid. Great news for anyone trying to conceive!
Those who are TTC will, I’m sure, be aware that you are recommended to take folic acid supplements before you start trying to get pregnant as it supports the healthy growth of your foetus. It can also help to regulate your menstrual cycle and improve sperm quality. Whilst I don’t suggest that you ditch the supplements, it can’t hurt to add a few lentils to your diet every now and then.
I’ve become a big fan of this vegetarian cottage pie recipe (I think I actually make it more than the meat-filled version now). The sweet potato topping is a nice alternative as well. You can serve this up with whatever veggies you prefer, or if you’re feeling really greedy try it between two slices of buttered bread (seriously it’s delicious!).
Since my acupuncturist told me to eat more warming foods I’ve been eating porridge almost every morning. I’m a creature of habit, but even I get bored of the same daily routine so I’ve been experimenting with ways to jazz up my breakfast. One of my favourites at the moment is this delicious sweet chestnut porridge.
I’d never even heard of sweet chestnut spread until I saw Rachel Khoo make it and slather it all over crepes – it looked so delicious that when I saw a jar in the supermarket the other day I couldn’t resist.
Despite it being 30°C here I still find I crave warming, comfort food as we get closer to Christmas. This dish satisfies that need perfectly, and is a much healthier alternative to a takeaway curry.
There are lots of different variations for making an egg curry. I usually cook Guyanese style curries, but this one has more of a South Indian style. The eggs are covered in a rich tomato gravy, and a little bit of coconut cream is added, which calms the spice and gives it a thicker texture. I’ve used sweet potato and green beans here as well – I love a bit of sweetness, and think green beans go really well in curries – but you can play around with the vegetables. Cauliflower would also work nicely.
I’ve never been vegetarian, but every now and then I like to eat veggie meals. It’s a guilt-free way of indulging in comfort food like shepherd’s pie, spaghetti bolognaise or a good old chili con carne and a great way of packing in lots of vegetables.
Veggie alternatives don’t need to be boring though. This veggie chili is full of flavour and you barely notice that there’s no meat.
It uses three different types of chili so it packs a bit of a punch but without making your eyes water. I’ve used a Mexican Cascabel chili and chipotle – mild to medium chilies that are often used in Mexican cooking and have a smoky flavor, plus I’ve added in a couple of red Thai chilies for a bit of extra heat. Feel free to adapt the amount and type of chili to your taste and what you have available.