Rosemary Roast Chicken

Can I just say how incredibly hard it is to style meat and fish?! That’s why most of my recipes on Add A Little are vegan – the bright colours of the vegetables are naturally very appetising and pleasing to the eye! But every time I try to style meat or fish, I try real hard to make it look real good but I’m never 100% happy with the shots – if you have any tips it would be greatly appreciated!

 

But I couldn’t not share this recipe with you guys because this tasted outtathisworld good! I’ve also made a video! (Don’t know if you can tell, but I’m trying to get back into the video vibes!)

Rosemary Roast Chicken gluten free, dairy free
Serves 2

An easy and delicious 1 pan meal (aka. barely any cleaning up!) that’s full of flavour. Perfect with a side of salad for a light meal or with roast potatoes. 1o minute prep and the oven does the magic!

2 chicken legs
1 large carrot, cut into chunks
2 small white onions, sliced
5 or so cloves of garlic, smashed and still in the skin
A few stalks of fresh rosemary
Coarse sea salt
Extra virgin olive oil
Splash of white wine

Preheat your oven to 180ºC.

Put your carrots, onions, garlic and rosemary in a baking tray with a liberal amount of salt and olive oil.

Set aside and rub the chicken with olive oil and salt then place on top of vegetables.

Place uncovered in the oven for 30 minutes until the skin starts to brown and crisp up.

After 30 minutes, cover with tin foil and turn the oven down to 160ºC and leave the chicken in for 30-40 minutes until cooked and tender.

For the last 10 minutes before serving, take off the foil so the skin can get crispy.

Serve with an (optional) sprinkling of coriander and a squeeze of lemon to liven the dish.

Berry Smoothie Bowls

Who doesn’t love a delicious smoothie to start the day? I find it such a perfect breakfast as it’s so easy to put a good chunk of your 5-a-day into your morning and it makes you feel amazing!

I love adding oats to my smoothie as I find it makes them so much more filling as I tend to get hungry an hour after having just a plain smoothie. They also make the smoothie super creamy and rich as an added bonus!

I’ve chosen to serve it in a bowl here as I think it’s so fun to put toppings on and make it look beautiful, but if it’s just an average morning I’ll just put it in a bottle good to go.

Berry Smoothie Bowls vegan, dairy free, gluten free
Serves 2

This smoothie bowl is such an easy and fun breakfast. Feel free to change up the fruits to make a different flavour as this recipe serves as a guideline. I like adding some greens, although the colour isn’t as appealing as it goes slightly brown! Adding oats and nut butter makes the smoothie much more filling so if your looking to have it as a meal, I would recommend adding these.

1 ripe banana (frozen if possible)
1 cup blueberries (strawberries also work well here)
Handful of oats
1-1.5 cups milk (I use almond or oat)
Optional: superfoods such as chia/ flaxseeds, nut butter, spinach/kale
Toppings: shredded coconut, banana, superfoods, granola or muesli

If using, blend the oats into a fine powder.

Add the banana, blueberries, 1 cup of milk and any optional ingredients.

Blend until smooth. If it’s too thick, add more milk or water until the perfect consistency.

Serve immediately or leave in the fridge until ready to serve.

Easy Vegetable Omelette

In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.

I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.

This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!

Easy Vegetable Omelette dairy free, gluten free
Serves 1

This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!

For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste

For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste

Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.

Whisk the egg(s) and set aside.

Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.

Set the vegetables aside when cooked.

Heat a bit more oil in the pan and add the whisked eggs.

Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.

Let the omelette cook for another minute and serve immediately with the salad on top.