Browse Tag by Cinnamon
Dinner, Lunch, Vegan, Vegetarian

Spicy Spinach

As part of my little experiment to go meat free, I decided to get mum in to help me out when I decided to cook! She suggested I cook her dish Spicy Spinach, which I have enjoyed for many years. The only thing we have changed recently is using coconut oil instead of other oils.

Traditionally, we ate this with every other Saturday with yellow rice, (mum uses turmeric for the colour!), and kurhi, a heated watered down yogurt, not great for my digestive system! Mum also enjoys this with chapati, naan or pitta bread, however, with my gluten intolerances, I guess I could handle wholemeal or jasmine rice, but I went with my tried and trust quinoa, made Indian style!

This dish is perfect for a light lunch or dinner, contains potatoes for some carbs (mum said sweet potato or butternut squash would make the dish too sweet, so I went with starchy potatoes!), iron and zinc from spinach and other spices to up antioxidants. You will also receive a decent amount of protein from 40 g of quinoa!

Spicy Spinach and Quinoa Ingredients
Spicy Spinach and Quinoa Ingredients


Spicy Spinach

200 g spinach (we used a bag we’d frozen before)

50 g peas (we used a bag we’d frozen before)

¼ tin chopped tomatoes

4 charlotte potatoes

4 cloves garlic (we used a bag we’d frozen before)

2 cm ginger (we used a bag we’d frozen before)

2 green chillies (we used a bag we’d frozen before)

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon dried coriander

1 teaspoon red chilli powder

1 teaspoon

2 teaspoon coconut oil

Pillau Quinoa

40 g quinoa

¼ onion

2 cinnamon sticks

200 mL of filtered water, boiled.

¼ teaspoon Salt

1 teaspoon Coconut oil


Spicy Spinach

  1. In a large saucepan, add in ¾ chopped onion, 2 teaspoon coconut oil peas, garlic, ginger, chilli, ¼ tin tomatoes, chopped potatoes, spices and seasoning, place on ½ heat and cover for 5 minutes whether ingredient are frozen or not due to moisture from the spinach;
  2. Simmer on ¼ heat for 20 minutes and stir occasionally to mix;
  3. Spicy Spinach is served! Yes really!

Pillau Quinoa

  1. You can begin cooking this simultaneously with the Spicy Spinach;
  2. In a saucepan on ¾ heat, add 1 tablespoon of coconut oil (put the water on to boil);
  3. Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
  4. Add in the cinnamon sticks;
  5. Add in the boiling water and a ¼ teaspoon of salt;
  6. Add the quinoa and stir gently;
  7. Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
  8. Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
  9. Repeat step 8 until the quinoa is cooked and all the water evaporates;
  10. You are now ready to eat!
Spicy Spinach and Quinoa
Spicy Spinach and Quinoa

Preparation time: 10 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves up to 2 people

I made enough just for mum and I!

Let me know how you get on and please feel free to provide feedback 🙂

Breakfast, Dinner, Lunch, Snack, Teatime

Super Soya Yoghurt

Super Soya Yoghurt

When one is on the type of restricted diet that I am because of my acid reflux, IBS, and lactose intolerance, and leads a very active lifestyle encompassing my quest for a 6-pack where I attend the gym 5 times a week and dance salsa several evenings a week, one has the absolute need for highly nutritious food for needs to replace the forbidden food! I can’t have dairy so milk and Greek Yoghurt are out! I can’t have refined carbs so cereals, bread, rice and pasta are also out!

But I am a man! I need fibre! I need sugar! I need roughage! And I don’t want to have to reduce myself to raw carrot and sugar snap peas all the time (I do enjoy them but come on, every single day?!) for a snack when I want and need something filling!

Enter my Super Soya Yoghurt! I created this initially with porridge but after speaking to my PT who suggested removing the oats and dairy, I decided to switch to simply using soya (which he disagrees with!). This dish takes about 10 minutes to put together because I have all of the ingredients in separate tubs (yes, I am THAT particular!) and packs a serious nutritional punch encompassing all of what we need! We have a plethora of vitamins, minerals, healthy carbohydrates/sugars, fibre and protein, that’s what makes this yoghurt super!

I tend to have this has a small meal when I don’t want to have cooked food, usually late afternoon or evening, and with a cup of Spicy Masala Chai, it definitely hits the spot!

My collection of Dried Fruit, Nuts, Seeds, Spices!
My collection of Dried Fruit, Nuts, Seeds, Spices!


250 mL Soya Yoghurt

Natural Forever Bee Honey

Dried Fruits

1 teaspoon Dried Cranberries

1 teaspoon Pitted Dates

1 teaspoon Banana Chips

1 teaspoon Apricots Whole Pitted

1 teaspoon California Seedless Raisins

1 teaspoon Sultanas

1 teaspoon Currants

1 teaspoon Dried Blueberries

4 Prunes Whole Pitted

4 Sun Dried Mango

4 Dried Apple Rings

4 Diced Pineapple pieces

8 Diced Papaya pieces


4 Whole Cashew Nuts

4 Brazil Nuts

4 Walnut Halves

4 Pecan Halves

8 Macadamias

8 Hazelnut Kernels

4 Almonds


1 teaspoon Pine Kernels

1 teaspoon Pumpkin Seeds

1 teaspoon Sunflower Kernels Hulled

1 teaspoon Brown Linseed


Sprinkle of ground Cinnamon

Sprinkle of ground Nutmeg


  1. Add all the dried fruit, nuts and seeds in a bowl.
  2. Pour in the soya yogurt.
  3. Squeeze on the natural bee honey.
  4. Sprinkle the ground cinnamon and nutmeg on top.
  5. Mix it up and dig in!
My Super Soya Yoghurt
My Super Soya Yoghurt

Preparation time 10 minutes

Eating time 10-15 minutes

Let me know how you get on and please feel free to provide feedback 🙂

Breakfast, Snack, Teatime

Spicy Masala Chai

Spicy Masala Chai

If you go to an Indian (or any Asian subcontinent) household you won’t simply be offered tea, but a choice of “English or Indian/Desi tea”!

What is the difference you may ask? Well, English tea is what we are accustomed to here in the UK: boil water, add to the kettle/mug with teabag, add milk, sweeten to taste, and voila!

Indian tea on the other hand requires a bit more than just hot water! First of all we use spices to help create that familiar scentsational aroma and up the antioxidants…. and then, depending how milky you like it, you can have 100% milk, 50-50 milk and water or 100% water and add some milk at the end. As you may know, I am lactose intolerant so use alternative non-dairy milk, and use sweetener from the stevia plant instead of sugar because it’s healthier!

You can purchase a quick and cheap version of this on the high street in coffee chains. On of them calls their version of it “Chai Tea Latte”, Chai means tea and latte is Italian for milk, so they are advertising “Tea Tea Milk”! Urgh! One of my pedantic gripes!

Here is how we make Indian tea in our home which serves 2 people.

All Chai Spices
All Chai Spices



3 mugs of soya milk/almond/hazelnut/coconut milk

Stevia according to desired sweetness

4 small cinnamon sticks

4 cardamom seeds

8 whole black pepper

8 clove seeds

Small shaving of nutmeg seed

2 tea bags/4 spoons of loose tea (tea bags are easier to clean up!)



Simmering the Chai
Simmering the Chai

1) On 3/4 heat, add all ingredients into a saucepan.

2) Stir until your tea to ensure good mixing – the darker your the, the stronger it will be!

3) Let the tea cook for about 5 mins.

4) Bring your tea to the boil a couple of times by increasing and then decreasing the heat, all the time ensuring you continue to stir – make sure you don’t let your tea overflow!

5) Breakfast or teatime, your Spicy Masala Chai is served!

Spicy Masala Chai
Spicy Masala Chai

Let me know how you get on and please feel free to provide feedback 🙂