Quick and Simple Barbecue BBQ Sauce for Chicken - 1 Minute Recipe

Today's post is about a recipe that has run in my family.  It was originally a secret recipe, but now, the secret's out!!  This recipe is sweet but low in fat, and it is sooo tasty. It does have a little bite to it as well as being sweet. This kick comes from the vinegar and mustard.



It goes so well with any meat and gives a real lift to a meal.  I made a special one minute video to go with this recipe.  It's just basically a case of putting all the ingredients together in a saucepan and heating it up gently.  So simple:-




Ingredients
One finely chopped onion (optional), half a cup of tomato sauce (can be ketchup), 2 tablespoons of dark brown sugar or honey, one teaspoon of mustard, one teaspoon of apple cider vinegar (or any vinegar), 2 teaspoons of worcestershire sauce.

Method to the madness
Fry the chopped onion in a little olive oil or frylight until brown.  In a separate saucepan, mix all the ingredients.  Place the onions on kitchen towel to get rid of excess oil. 



Add the onions to the saucepan.  Mix well.  


Place the saucepan on a low heat to slowly warm up.  Add a small amount of water - a little at a time until you obtain the right consistency. 


Serve up with chicken or ribs.



I find barbecues such a simple, light and tasty way of cooking.  I also have a whole playlist on my youtube page with barbecue recipes.  I also have a blog article with a step-by-step guide on how to do a barbecue with loads of tips here.

Let me know what you think on the comments below.  Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.

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Healthy Lifestyle Recipes' Clean Eating Drink Ideas

Hello!

I have brought together my favourite selection of healthy drink recipes.  This are a variety of smoothies, alcoholic beverages, hot drinks and cold drinks. Please feel free to browse my list of blog articles on healthy takes of various drinks:-






http://www.healthylifestyle.recipes/2015/02/everything-you-need-to-know-about.html


  
http://www.healthylifestyle.recipes/2015/04/vegan-chocolate-milkshake-smoothie.html

http://www.healthylifestyle.recipes/2015/08/how-to-make-iced-coffee-latte-health-benefits.html

http://www.healthylifestyle.recipes/2015/08/how-to-make-lemonade-recipe-health-benefits-lemon-lemons-.html
  
http://www.healthylifestyle.recipes/2015/07/want-to-kill-night-time-munchies-try-turmeric-milk-latte-recipe.html

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One Minute Recipe: Vegetarian Salad Wrap for a Clean Eating Healthy Lifestyle

Guys!

Today is just a quick post - but I was really desperate to share with you my latest easy wrap recipe idea.  It is a fabulous idea because it is so quick and easy to make - you can make it in a rush, or in the morning to take it to work or college.You could also make it for a picnic or just at home because you fancy it!

I have used supermarket-bought wraps for this - I recommend the wholemeal ones but I didn't use them in this recipe as I didn't have them available at the time.

Here is a less than one minute video of the recipe:



Ingredients
Supermarket bought wraps, (or you could make your own pitta bread / flat bread by using this recipe here), salsa dip, low fat greek yoghurt, 2-3 slices of mushroom, 2-3 slices of tomato, 2-3 slices of cucumber, a small amount of finely chopped yellow pepper, a small amount of finely chopped onion, a few fresh coriander leaves, and a sprinkling of saffron.

Method
Squeeze one tablespoon of salsa onto the wrap.  Add one tablespoon of low fat Greek yoghurt, and spread around the centre of the wrap with a spoon like so:-



Add all of the salad ingredients onto the centre of the wrap.  Add the tomato and cucumber slices in a line down the centre:-


Add the washed coriander leaves and sprinkle a few flakes of saffron.  Close up the wrap and enjoy:-


Oh my goodness!! Could you get an easier, simpler recipe (said in Chandler's voice)?  This is so great for a healthy snack or lunch - wraps generally contain around 150 kcals, salsa is 37 calories per 100g, and the low fat Greek yoghurt I use is 50 calories per 100g.  This means that this whole recipe is less than 250 calories.

But remember that low calorie meals are not a ticket to eating more later - don't undo the goodness you've done by eating something light.  If you're wanting to lose weight, set yourself a challenge and eat only 1500 calories for one or two days a week.  This is great for self-control and self-discipline, and it also acts as a cleanser for your body.  For more weight loss ideas, please see this blog article here.

Let me know what you think on the comments below.  Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.

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Sexy Pineapple, Mint and Apple Vodka Cocktail Recipe

Hello!

As part of my dinner party I organised for some friends, I decided to serve cocktails!!  I wanted my evening to have a sexy theme, so I made a sensuous cocktail.  


I have come to realise that there are some key elements to making a cocktail sensuous:- 
1) It must look, bright, attractive and sleek.
2) It should also have a fantastic little decorative piece of something related to the ingredients sitting in it.
3) You need an element of the cocktail to evoke the sensory cells - for example some tropical fruit and a herb of some sort.
4) And of course make sure you have a cute, curvy, sexy glass to serve it in, like this one:-


If you smell mint leaves as soon as you've picked them, you will percieve that they do not release much minty fragrance.  However, if you hold them in a flat hand, and clap your hands once, so as to violently 'bang' on the mint leaves, it causes their fragrance to explode, and they really give off a delicious minty smell.  It's important to do this before adding the mint leaves to the recipe to draw out the mintiness into the sexy cocktail.

Now, the vodka takes some of the sweetness of the pineapple away, so make sure your pineapple is nice and ripe and sweet.  Of course mint and pineapple have been paired many times before.  The sweetness of the pineapple smooths out the flavour of the mint and really compliments it.

So all of these ideas led to this recipe. Please see the video here:-


Ingredients
A quarter of a pineapple, 15 mint leaves, 6cl of apple juice, 6cl of triple distilled vodka (I like Crystal Head because of its smooth, crisp taste), 5 large cubes of ice (or 10 small ones). Of course you need a sexy cocktail glass, a blender, a straw and some cocktail sticks.


Method
Cut a quarter of a pineapple into chunks you know your blender can process. Add the pineapple and the ice to your blender. Pick the 15 fresh mint leaves. Clap your hands once and hard with the leaves in your hand. Add to the blender. Add 6cl of apple juice and 6cl of vodka to the blender. 


Blend until frothy.

Wash two pineapple leaves. Pick a couple of branches of spearmint which have plenty of mint leaves. Pierce the back of the pineapple leaves with two cocktail sticks, making sure the mint branches are at the front. CrissCross the cocktails sticks over each other to form a platform. (See my video above for exact method). Serve the drink and place the decorative branches inside. Add a straw and voila.


Please, please do remember to drink sensibly and to never ever drink and drive. This ruins lives.  However, enjoying alcohol sensibly is much more fun, anyway.  Let me know what you think on the comments below.  Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.



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Stuffed Baked Eggplant Aubergine Clean Eating Vegan Starter Recipe

Hello everyone!

November has begun, and so have the festivities for Christmas. Everyone is starting to plan their Christmas celebrations, which includes thinking about starters to go with seasonal dinner parties.  I have just started a new teaching job in Lisbon, so I'm constantly meeting new people, and I have invited some people around for a dinner party.  One of the people coming is vegan, so I need to do a sensational vegan three course meal!

For the starter, I have chosen to do stuffed baked aubergines (in the UK we call them aubergines, and in the USA they are called 'eggplant'):-


As you all know, I have recently moved to Portugal.  I am embracing the Portuguese way of life, in all its sunny, olivey, tomatoey, red wine deliciousness.  Perhaps moving out here was taking it too far?  All or nothing, I say!  Living here to me means friends, family, sunshine and vitamin D, coastal air, healthy veg, fruit, aubergines, freshly caught fish, a generous helping of oxygen and some Portuguese wine.  


So this starter recipe celebrates all of these factors, including one of my fave all time veggies; aubergines or eggplant.  In Portuguese it's called 'beringela'. Their gorgeous deep purple skin adds depth and colour to any dish.  Its texture is silky and hearty, deliciously soaking up all flavours like nothing else can.


Here, we have a lovely balance of sweet tomatoes, fresh parsley, garlic anda a sweet sauce.  Of course you can get creative with the filling ideas; you could add capers, asparagus, olives, basil, onion and loads more.

Here is my video of the recipe:

Ingredients
2 aubergines, 10 cherry tomatoes, a large handful of fresh parsley, 5 mushrooms, 3 garlic cloves, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of soy sauce, 1 teaspoon of Worcestershire sauce, 1 tablespoon of tomato sauce or tomato paste (you can use ketchup instead), 1 teaspoon of paprika, 1 teaspoon of red pepper powder, 1 teaspoon of wholegrain mustard, a sprinkling of chilli flakes, one tablespoon of organic apple cider vinager.

Method to the madness
Pre-heat oven to 150C.  Cut two aubergines in half lengthways. Score and place in oven for 20 minutes.  While they are baking in the oven, prepare the filling.

Chop up the cherry tomatoes, the garlic, the mushrooms and the garlic into smallish pieces. Toss them into a bowl.  Add all of the other ingredients to make up the sauce.  Stir the mixture.  

After the time is up, take the aubergine halves out of the oven. Leave them to cool down for 7 minutes. Loosen the insides with a knife.  Be careful not to punch through to the skins. Scoop out the aubergine flesh and add it to the mixture.  Give it a stir.  Add the mixture to the inside of the eggplant skins and place on a baking tray:-


Bake at 150C for 15-20 minutes.  Leave to cool, and enjoy.  

Absolutely gorgeous!  I really hope you'll give this fantastic healthy recipe a try!  Let me know what you think on the comments below.  Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.


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