California Girl living in London, working model, practicing wife to a Pie Loving Husband, trying not to eat myself out of the day job. 

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Thursday
Sep112014

Noom UK Launch

I have lots of exciting news to share with all of you this month. There are a few side projects starting to materialize and I can’t wait to share them all with you. Watch this space. 

The first bit of news, Noom has launched in the UK. With a focus on body confidence and developing healthy habits, Noom is your personal fitness and nutrition coach in your pocket, helping you reach your wellbeing goals. Noom has taken the continent by storm, consistently ranking in the top fitsness app for iphones and androids! It's perfect if you’re missing that extra bit of encouragement and focus. Plus, the success stories are so inspirational!

 

I partnered up with Noom to demonstrate my Goji Berry Breakfast Bombs at their London press event last week. It was super exciting to take a like minded group through the recipe and to watch them get as excited about healthy options as I do. Everyone was greatly encouraging and I was honoured to be there. I’m all for companies that support a healthy body image and encourage us to eat better and move more. 

 

'Here at the Noom UK headquarters, TheModelFoodie’s Cinnamon Oat Goji Breakfast Bombs have exploded onto our d-e-l-i-c-i-o-u-s radar. Not only are they sugar and dairy free, these healthy bars are rich in antioxidants, iron and Vitamins A and C.' ~ Noom

Cinnamon Oat Goji Breakfact Bomb

Prep time 15min (4hours soak)/20min bake time

Makes 24

Ingredients:

  • 3/4 cup (62g) old fashioned rolled oats
  • 1 cup (75g) unsweetened coconut flakes
  • ¼ cup (34g) Ellement Active Vanilla Protein Blend
  • 1 tsp. cinnamon, heaping
  • ½ tsp. mixed spice
  • ¼ tsp. baking soda
  • ½ cup (100g) finely chopped almonds
  • 1 cup (180g) Goji Berries, soaked for 4 hours
  • 2 cups (250g) dates, roughly chopped
  • ½ cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 organic egg 

Method:

Pre prep: rinse and soak your goji berries for 4 hours, until they become soft and squishy.

1) Preheat you oven 175°C / 350°F. In a food processor, finely pulse dates. Add the melted coconut oil, vanilla, egg and pulse until you have a sticky paste.

2) In a mixing bowl, combine rolled oats, coconut flakes, baking soda, cinnamon, mix spice, and chopped almonds. Slowly add the dry ingredients to the food processor, finally folding in the soaked Goji Berries. Taste the batter, if you prefer a sweeter biscuit, add a tablespoon of honey at a time.

3) Line a brownie tin with baking paper, spoon mixture fulling the tin evenly. Bake for 20 minutes, allow to cool and enjoy.

Breakfast bombs made by The Model Foodie @BaileeDRoberts at this AM’s @Noom launch. TOO good. I had 4 #noshame pic.twitter.com/B9tlqBlG5o

- Taylor Anderson (@TaylorCosmoBody)

 

Thursday
Sep042014

Remembering Why Everyone loves Pasta

So, I don’t have a vegetable spiralizer. It’s on my wish list for when I have a massive kitchen in a proper grown-up size house. There just isn’t space for one in my little London mews house, but thank goodness for lovely foodie friends. Just around the corner from me lives the glamorous Kelly Anne Lyons and amongst all her fabulousness, she has every kitchen gadget imaginable. So, this week I popped over for a catch up and a quick Mushroom and Pesto Courgette Pasta with her Paderno Spiral Vegetable Slicer.
While we exchanged vital information, aka gossip, she helped me prepare the veg and play with the spiralizer. Cooking with friends is so much more fun.
Mushroom and Pesto Courgette Pasta

Serves 2
Kitchen time 1 hour
Ingredients:
3 courgettes
250g closed cup chestnut mushrooms
250g vine Tomatoes
2 garlic cloves
4 spring onions
3 tbps pesto
2 tbsp olive oil
handful of fresh basil
100g crème fraîche (optional)
Grated Parmesan 
Method:
1. Pre heat your oven to 175°C/350°F. Thinly slice the tomatoes, courgettes, mushrooms, garlic, and the white half of the spring onions. Over a medium heat, slowly fry with olive oil until everything is soft. 
2. Meanwhile, create your pasta using your spiralizer. Toss the ribbon courgettes in a little olive oil and spread on a baking tray. Pop into the oven for 10-15 minutes; keep an eye on them so they don’t burn.
3. Now add your fresh basil, pesto and crème fraîche to the frying pan with the rest of the vegetables. Allow the flavours to mix. In a large mixing bowl, fold the spaghetti and mushroom sauce together.
To serve, top with a little parmesan and a few green slices of the spring onions.

  

Thursday
Aug282014

Tarte aux Pommes Fines… that’s an Apple Pie, peeps.

Simply beautiful food. That’s all us cooking enthusiast wish to produce. Dishes what make you look like a pro and taste equally as good, our goal being to wow our loved ones and full their happy bellies. So, it was only a matter of time before I tried Harry Eastwood’s Tarte aux Pommes Fines.
 
Apple Pie is a cornerstone of home cooking and this one only has 4 ingredients. Just look at it. What’s not to like.
Tarte aux Pommes Fines:

Serves 6
149 calories per serving
Ingredients:
Juice of one freshly squeezed lemon
2 to 3 apples (Braeburn or Boskoop work best)
200g all-butter puff pastry
4 heaped tbsp apricot jam
And a little milk for brushing pastry edges
Method:
1. Preheat the oven to 180°C/350°F/gas mark 4 and put a baking sheet inside the oven to warm up.
2. Squeeze the lemon juice into a large, shallow dish. 
3. Prepare the apples one at a time to prevent them from going brown. Cut the first into halves, without peeling, and remove the middle pip section. A melon-baller works well for a uniformed shape. Slice the apple as thinly as possible, then toss the slices in the lemon juice. 
4. Roll out the pastry thinly onto baking paper and cut a 30cm circle. Discard the left over pastry. Using a sharp knife, gently score the circle with a criss-cross pattern. Try not to cut all the way through the pastry. This will help the apples stay in place during cooking.
5. Arrange the apples as neatly as you can, starting from the outside and working inwards. Leave about an inch of pasty edge to make the outer crust later. Continuing arranging the apples with an inner circle until you reach the centre. 
6. Fold up the out edge of pasty, pinching the pastry together ever few centimetres. Then brush the edges with milk. Remove the baking sheet from the oven and quickly slide the tart safely on baking paper to the baking sheet. 
7. Cook immediately in the middle of the oven for 25 minutes or until the edges are golden brown and the apples are soft to the touch. Leave to cool for 10 minutes.
8. Meanwhile, heat the apricot jam in a small saucepan, bush the glaze over the cooled tart. Be careful not to tug the apples out of place.
Serve with vanilla ice cream or thick cream. 

 

Thursday
Aug212014

Blueberry Pancakes, why not!

This morning I woke up just fancying a large stack of blueberry pancakes. Do you ever have those days? There are very few things that make a happier sight on the plate than pancakes and with a few Model Foodie substitution, they can be enjoyed gilt free. Here is the simply delicious recipe.
Blueberry Pancakes

Makes 8-10 pancakes
Ingredients:
• 1 cup rice flour
• 1 ripe banana
• 2 tsp baking powder 
• ½ tsp salt
• 1 egg 
• 1 cup milk 
• 2 tsp rapeseed oil
• 1 cup blueberries
Method:
1. Blend all the ingredients, except for the blueberries, in a food processor blending ingredients until you have a smooth consistent batter. 
2. Over a medium heat, melt a little butter in a frying pan. Spoon ¼ cup of batter into the pan, sprinkle a few blueberries into the pancake batter and wait for little air bubble to come through the batter. Then flip and cook for another 30 second or until the pancake goes golden brown. Only flip once. 
Repeat until all the batter is gone. Keep pancakes in a warm oven until ready to eat. Serve with butter and organic maple syrup.

 

Thursday
Aug142014

Perfect Roast Chicken

Back to basics. Everyone should know how to roast a chicken perfectly. Roast chicken is delicious and so simple to make, but often friends complain that their chickens tend to be dry or the skin never crisps up. Well, here is my recipe for a roast chicken that is as good as it is easy. You’ll never roast a chicken any other way. 

I can’t stress enough the importance of buy a free-range organic bird. The alternatives are not only treated terribly but the meat is pumped up with water and additives after butchering to make the bird seem bigger and juicer. I recognize that organic is more expensive, but we only have one body and what we feed it directly effects its functionality. Surely, we should strive to feed our bodies the best. I’d rather eat quality meat and poultry less, than stuff that is pumped full or hormones and other additives daily. Not only are free-range organic bird better for us, they taste far superiors, more gamie. Okay, soap box moment over, here’s how you do it:
Perfect Roast Chicken

Serves 4-6 depending on the size of your bird
Prep time 10 minutes / cook time 1hour 20min roughly
Ingredients:
Organic Free Range Chicken
Lemon
Onion
Olive oil
Salt and pepper
Method:

1. Preheat your oven to 200°C/400°F.

2. For the perfect roast chicken, place the bird in a roasting tray on top of four thick lemon slices. Grate lemon zest over the skin. Stuff the cavity with roughly chopped lemon slices and half the onion. Rub the bird down with olive oil and then generously grate salt and pepper.

3. Pop the prepped chicken into the oven and turn the temperature down to 175°C/350°F. Roast for 20 minutes per 500g (1 lb) plus an extra 10 minutes. To stop it from drying out every 30 minutes take the chicken out and baste. This will give it a nice crispy skin and leave the meat moist.

4. Remove from the oven and allow to rest for ten minutes before carving.