Super Tasty Quick Snack!

So... I was a little greedy! I know... Shock!! ha ha! After 2 blood tests in a week I thought I'd be naughty and treated myself to a big, veggie fry up at Y McGregor - mmmm.....
Anyhoo! By the time it got to lunch, I wasn't majorly hungry but thought I'd make myself a little snack otherwise I won't get a chance to eat anything until tonight. So, I raided the fridge and came up with this super tasty snack which is quick and also actually really filling!

  • 2 wholemeal crispbreads
  • 1/2 avocado
  • 4 squares of feta cheese
  • 2 cherry tomatoes
  • 1 tbsp. crispy onions
  • Drizzle of balsamic glaze

Its a simple assembly job now! Start with your crispbread, then sliced avocado, tomatoes, feta, onions and finally drizzle with some balsamic glaze! Oh so tasty!!
Now all you've got to do is figure out how to fit it all in your mouth :)

Enjoy peeps!

Emmaline x


Sun-Dried Tomato Hummus - Quick and Easy

So, I made chicken the other night with a lil cous cous - oh my god! I love chicken and cous cous with a few chickpeas in it, but - there is a but... You HAVE to have hummus with it. So, as I rummaged around in my pantry and fridge for chickpeas, lemons etc I realised that I had some sun-dried tomatoes lurking in the fridge that I had used to make Sun-Dried Tomato Bread! - Oh so tasty (will put up a recipe soon)
You must try this hummus recipe, it's super smooth, tasty and has a sweetness to it that you can't really get from anything other than a wrinkly dry tomato ;) I use the oil that the tomatoes were steeped in as it was extra virgin and packed full of flavour, but feel free to use normal olive oil if you prefer, it just may not taste as flavourful


  • 1 large can of chickpeas (when I say 'large' - I mean not the half-can types'
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1/2 a garlic clove minced
  • 2 tbsp of olive oil or the oil the tomatoes were steeped in
  • 1/2 tsp salt
  • 2-3 tbsp water
  • 1/2 tsp ground cumin (optional)
  • sprinkle of ground paprika for serving
  • In a food processor, blitz the tahini and lemon juice together for about 30secs, scrape down and process again.
  • Add the garlic, olive oil, salt and cumin (if using) and blitz again
  • Add the drained chickpeas and process until thick and smooth
  • With the processor running, add 2 tbsp of lukewarm water to get the desired texture then add the final tbsp if necessary
  • Scrape into a bowl, drizzle with a little olive oil and sprinkle over some ground paprika
  • Serve with pittas, naan or as I like it with cous cous - nom nom nom! Enjoy peeps 


Super Quick Chicken, Cous Cous and Salsa

Ok, so this is quick! Super quick in fact! Put it this way, I left work just after 7, nipped to the co-op to get some peppers and had tea on the table by 7:50! I would say that's pretty quick for a home cooked plate of grub :)
I was going to mix the salsa in with the cous cous, but I decided not to and I'm so glad I did. The warm soft cous cous and then a fresh, cool hit of the salsa made my little tastebuds do somersaults!
Anyway, this is how I did it, I was super lazy and had some M and S marinated chicken escalopes in the freezer (these are amazing for a quick tea! Just pull it out of the freezer in the morning and voila! Dinner is served)


  • 4 pieces of marinated chicken escalopes - I had the M and S pri piri ones
  • 1/2 cup wholewheat cous cous
  • 3/4 cup hot chicken stock
  • small can of chickpeas
  • 1/2 yellow pepper
  • small chunk of cucumber
  • 8 cherry tomatoes
  • handful of pomegranate seeds
  • 1 tbsp chopped flat leaf parsley
  • 1/2 tbsp chopped mint
  • juice of 1/4 lemon
  • tbsp garlic oil
  • 1/2 tsp sugar
  • Put a griddle pan on a high heat and allow to warm up
  • Cover the cous cous in the chicken stock then add the chickpeas on top
  • Give a gentle stir with a fork then cover with clingfilm or a plate
  • Chop finely the cucumber, tomatoes and pepper
  • Add to small bowl and stir in the lemon juice, parsley, mint, pomegranate, olive oil and sugar
  • Cook the chicken on the griddle until charred and golden (and cooked through)
  • Layer up on a plate with the cous cous on the bottom, then the chicken and the salsa on top
  • Drizzle with extra virgin olive oil if needed and a little hummus...enjoy!

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