Quorn with Jessie Pavelka

I’m not a vegetarian, vegan or do I follow any sort of diet. But I am into eating well – as I’ve got older I’ve realised how important it is – for your health, your body and your general well-being.

As I exercise a lot I also like to make sure that there is a lot of protein in my diet – eggs, chicken and sometimes the odd protein shake here or there, post gym. So when I was lucky enough to hang out with fitness guru and Quorn ambassador Jessie Pavelka recently I asked his top tips on what to eat when you’ve been to the gym, including how important protein is. Watch my vlog here, along with a few fitness tips from Jessie.

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QUORN-NOV15-47When I met (flirted with) Jessie I also got to help create some of Quorn’s recipes – which was a great way to find out what they’re all about, the ease of making some of their recipes and how healthy they are.

If you’re not that familiar with Quorn – they’re a protein rich food, which is used as a meat substitute. Made with Mycoprotein, which is nutritionally healthy protein source that is meat free and naturally low in saturated fat and high in fibre.

I tend to eat a lot of chicken, in fact I’m pretty obsessed by it. So I love that Quorn products have the taste, appearance and texture of meat, so its great for those days when I want to create healthier versions of my favourite meals.

Its always great to see how your favourite meals are put together, so it was fun creating the Quorn Meat Free Chicken Fillets Durban Curry with other fitness and foodie bloggers last week. If you want to make this super easy meal too, check out the below recipe, enjoy!

QUORN-NOV15-74Serves: 4

Calories: 371 kcals

Ingredients

  • 1 pack of Quorn Fillets
  • 1 tbsp. vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 3cm piece of root ginger, finely chopped
  • 2 tbsp Durban masala or mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 4 cardamon seeds
  • 250g tinned tomatoes
  • 300ml vegetable stock
  • 4 parboiled potatoes, each cut into 4 pieces
  • 200g frozen peas
  • 1 bunch of fresh coriander, finely chopped

METHOD

  • Heat oil in a saucepan and sauté onions until soft. Add the garlic, ginger and spices and cook for 5 minutes.
  • Add the tomatoes and water, bring to the boil then turn down the heat to a simmer for 15 minutes. Add the potatoes and Fillets and cook for a further 20 minutes.
  • Add the peas and simmer for a further 5 minutes then turn off the heat and garnish with fresh coriander.

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For more information on Quorn and their recipes visit them here.

 

*This is a sponsored post, in collaboration with Quorn

 

 

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