New year, new blog, new recipe of the week!
Nick and I are currently just over a week into Whole30; a 30 day detox which involves eating just meat, vegetables, fruit and egg. We did the same thing last January and found it gives us a chance to refocus and refresh, especially after the over-indulging of Christmas. It gives our bodies a break, we have more energy and focus and we get rid of some of the bad snacking habits we pick up over the year (wine, chocolate and more wine!)
Last year we were introduced to this dish by my brother Joel and sister-in-law Amy (who were also doing Whole30 at the same time) – they are my go to food gurus with a wealth of yummy recipes up their sleeve. The dish has become a firm favourite that we cook all year round so it should be good for everyone; detox or no detox!
As always this is a mix and match recipe which is why I love it so much. We have it with crispy kale but you can add it with what you like. There is nothing better then a large bowl of beautiful colours that taste delicious.
Serves 2 (with a Finn sized portion left)
Vegetables (mix and match based on what you have but try to have at least 2/3 of each)
- Root veg: 1 onion/1 carrot/1-3 potato/1-3 sweet potato/1 parnsip/1/2 butternut squash
- Veg: 1 courgette/ handful mushrooms/handful brussel sprouts/ 1 pepper/ 1/2 broccoli head/any other veg in your fridge that you like/halved cherry tomatoes
- 1/2 chorizo*
- Other options: crispy bacon with chestnuts, mozzarella slices and basil leaves, leftover bbq pulled pork
*the chorizo should really be a good quality one that is as “clean” as possible, i.e. no added extra rubbish. We love the unearthed one which we buy then it’s offer, usually 2 for £5. They last for ages and you can use the other half in this amazing breakfast dish.
Spices and oil – Anything you like! Some suggestions:
- 2 tbs smoked paprike, 1 tsp chilli , A couple of pinches of salt
- 3 garlic gloves, 2 tbs mixed herbs (good with the bacon option)
- 1 tbsp dried basil and a couple of splashes of balsamic vinegar (good with the mozzarella option)
- 2-3 tbs of a high smoking point oil, preferably rice bran or coconut oil
- 100-200g of kale
- Preheat the oven to gas mark 7/425F/220c
- Chop all your vegetables and potatoes into bite size chunks but not too small.
- Add them to a bowl (or large baking tray if you want to save on washing up) and toss in oil and the spices of your choice. Make sure it is all covered.
- Add to a baking tray, if you havent already, and spread across it evenly and bake at the top of the oven for 20 minutes.
- Whilst the tray is cooking, chop your chorizo into halves.
- Wash your kale, and dry it as much as you can.
- Toss it in some oil.
- Line a flat large baking tray with foil and spread the kale on it (one level).
- Sprinkle the kale with salt.
- After the 20 minutes is up, add the kale tray into the middle of the oven.
- After another 10 minutes add the chorizo (or bacon/mozerella/pulled pork) across the vegetable tray.
- It will be ready to serve after another 20 minutes! The kale should be crispy (if it isn’t, move it to the top of the oven and whack the heat up to the higher notch for another 5 minutes).
I hope you enjoy it!
ps. As always, let me know if you do cook it!