My Attempt at Healthy Food for a Fussy Eater

My culinary skills are to be desired but that doesn’t stop me from trying and sharing my creations!

I am a very fussy eater and one thing I really dislike is onions, which makes finding pre-prepared food quite difficult. Plus I work full time and on my weekends I like to spend quality time with my son, who no longer enjoys cooking with his mother. So, this week I thought I’d give these recipes a go.

Chilli Con Carne

Ingredients

  • Chilli Powder
  • Tomato Puree
  • Quorn Mince
  • Kidney/Mixed Beans
  • Red Pepper
  • Beef Stock

About the ingredients: I really don’t like the texture of mince and I find Quorn to be a lovely alternative, along with beef stock I don’t miss anything about beef mince at all.

As I don’t like onions I do not add them to this dish, which is why it can be difficult to buy ready made chilli that I like.

Cooking

IMG_2572.JPG

  1. First I cook the Quorn until it is warm and completely defrosted.
  2. Then I add the stock, which I dissolve in hot water before adding.
  3. The tomato puree is added (a tablespoon) and a teaspoon of chilli powder.
  4. Then the peppers and beans are added.
  5. Once all ingredients are cooked I’m ready to go.

Overall cooking time: 20 minutes

About the ingredients: I really don’t like the texture of mince and I find Quorn to be a lovely alternative, along with beef stock I don’t miss anything about beef mince at all.

As I don’t like onions I do not add them to this dish, which is why it can be difficult to buy ready made chilli that I like.

Cooking

IMG_2572.JPG

  1. First I cook the Quorn until it is warm and completely defrosted.
  2. Then I add the stock, which I dissolve in hot water before adding.
  3. The tomato puree is added (a tablespoon) and a teaspoon of chilli powder.
  4.  Then the peppers and beans are added.
  5. Once all ingredients are cooked I’m ready to go.

Overall cooking time: 20 minutes

Section 3

Lorem ipsum…

Leek and Potato Soup

Ingredients

  • 4 Leeks
  • 5 large Potatoes
  • Salt
  • Chicken Stock

About the ingredients: As I do not like the texture of leeks this soup is perfect because smooth!

This recipe makes two bowls of soup, perfect for lunch with some crusty bread.

Cooking

IMG_2581.JPG

  1. Prepare the veg.
  2. Add cold water to the veg. and bring to the boil.
  3. When potatoes are soft add the chicken stock and a pinch of salt.
  4. Wait until there’s little water left, and take off the hob.
  5. Use a hand blender and blend until there are no lumps.

Overall cooking time: 45 minutes (mainly waiting for the potatoes to soften)

I’m sure in time I will discover many more recipes but for now, I’m happy with these two.

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