Tag: protein

Ingredient of the Week: Hake

Ingredient of the Week: Hake

I always associate hake with Mallorca. This is because on the first British Cycling training camp I went on back in 2010, every night we would have to choose between hake or steak for our tea and that was basically all I ate for the 

Ingredient of the Week: Turkey

Ingredient of the Week: Turkey

The majority of people seem to only ever eat turkey around Christmas time. A recent survey suggests that over 75% of British families have turkey for their dinner on Christmas Day and over 10 million turkeys are consumed in Britain over the festive period. Turkey 

Ingredient of the Week: Coley

Ingredient of the Week: Coley

Coley is a white fish coming from the same family as cod. Even though it is classed as white, it has a slightly darker colouring than cod and has a stronger, denser texture that doesn’t flake as easy. It tastes slightly more meaty and earthy 

Ingredient of the Week: Broad Beans

Ingredient of the Week: Broad Beans

Broad beans are a member of the legume family like chickpeas, lentils and peanuts. They are sometimes called fava beans. They are a fairly hardy vegetable, meaning that they can be successfully grown in many different environments, but they are at their best fresh from the 

Ingredient of the Week: Chicken

Ingredient of the Week: Chicken

Chicken is possibly my most regularly consumed protein source. This is probably because I just really enjoy eating it. There is not a lot that chicken doesn’t go well with, making it incredibly versatile. As a result of this, I have listed chicken as one 

Ingredient of the Week: Yogurt

Ingredient of the Week: Yogurt

Yogurt, especially natural or Greek, is one of my favourite foods to eat. Fortunately it is also highly nutritious. In its natural form it is simply fermented milk and has been a staple ingredient of the human diet for many hundreds of years, originating from 

Mixed Bean Salad

Mixed Bean Salad

This nutrient dense, summery salad is a delicious accompaniment to a BBQ’d or griddled piece of meat, for a high protein meal, or if you wish to keep it vegetarian, it would be great with some griddled halloumi or cubed feta. If you prefer more carbohydrate 

Making an Omelette

Making an Omelette

A while back now, when talking about using the grill, I briefly mentioned that I’m not very good at making omelettes the conventional way in a frying pan and so use the grill to finish them off cooking. I thought it would be a good 

Ingredient of the Week: Egg

Ingredient of the Week: Egg

As a child I adored egg, preferably scrambled or fried. For some reason when growing up I claimed I didn’t like pasta and so whenever Mum made pasta bolognese for tea, I would have “Chucky Egg” instead. Basically mashed up boiled egg with butter and 

Ingredient of the Week: Prawn

Ingredient of the Week: Prawn

Prawns are a shellfish or crustation. They come in many sizes from the very small, size of your fingernail, to the very large, bigger than your hand. The larger varieties are often referred to as tiger or king prawns. All prawns have 10 legs. They 

Ingredient of the Week: Quinoa

Ingredient of the Week: Quinoa

The super-food quinoa is grown on a weed-like plant which is mainly found in the Andies region of South America called goosefoot. It comes from the same family of plants as beetroot, spinach and chard. Although it is technically a seed, it is considered to