Steak, Potatoes and Coleslaw

admin — Tue, 28 Feb 2023 16:58:34 +0000

This recipe meal is one of my favourites. It looks more complicated than it is and tastes great. Who would have thought is was healthy and nutritious, too?

A vegan version could be made using seasoned roasted cashew nuts, mixed beans or a nut roast in place of the steak.

Paprika Potatoes, Steak, Spinach and Coleslaw

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

12small potatoes
2 fillet steaksor vegan alternative
1packet washed spinach
1/4 red cabbage
2small Carrots
1tbsp mayovegan mayo if avoiding dairy
1tsp Paprika
1/2 Lemonjuiced
1pinch Black Pepper
1pinch Salt
2tsp Olive Oil
1handful freshly chopped herbsI used parsley

Instructions

Wash and slice the potatoes in half and place in mixing bowl.
drizzle with 1 tsp of the oil, mix in paprika, ½ of the lemon juice, salt and pepper and stir until potatoes are evenly covered. Then bake in a hot oven for 15 minutes, turning once.
whilst the potatoes are baking, peel and grate the carrot, finely chop the red cabbage and add to a smaller mixing bowl. Mix in the mayo, the rest of the melon juice and some more black pepper. I like to add freshly chopped herbs at this point.
Next heat a pan, add some oil and fry the steaks on a high heat, turning after 2 - 3 minutes, depending on how you prefer them cooked.
Boil a pan and steam the spinach for around 2 minutes.
Once everything is cooked through, serve and enjoy!

The post Steak, Potatoes and Coleslaw appeared first on Helen Jane | Your IBS Freedom.

Spicy Rice and Roasted Veg

admin — Sat, 30 Jul 2022 14:15:08 +0000

This recipe is so simple and so tasty and is a complete staple in our house. I usually make a batch one a week to take some to work, to use as a side dish, or to eat on its own freshly cooked.

Simple. Tasty. Glorious Food.

Spicy Rice and Roasted Veg

Servings4 people

Prep Time10 mins

Cook Time15 mins

Ingredients

1cup Rice
1medium Courgette
1 Yellow Pepper
1 Orange Pepper
1tsp Olive Oil
1tbsp mixed spicesI often use paprika, chilli, cumin, salt, pepper
1sprig freshly chopped herbsI usually use parsley or coriander

Instructions

Chop the veg into small 1 inch chunks. add to a bowl, drizzle the oil over, stir in the spices and bake in a hot oven for 10 - 15 minutes until tender and cooked through. Stir once.
Add a cup of rice to 2 cups of water into a small saucepan with a pinch of salt. Stir through and bring to the boil.
Once the rice is boiling, turn the heat right down to a simmer and place the saucepan lid over to cook the rice. It should take between 8 - 10 minutes but follow the instructions on the packet.
Once the rice is cooked through, fluff with a fork and add to a big bowl. Add the spicy veg and stir into the rice mix. Sprinkle over the chopped herbs and serve immediately. Can be stored in the fridge for up to 4 days.

The post Spicy Rice and Roasted Veg appeared first on Helen Jane | Your IBS Freedom.

freshly chopped herbs | Helen Jane | Your IBS Freedom

Steak, Potatoes and Coleslaw

Spicy Rice and Roasted Veg