Food To Glow

31/03/2023

Hello!! I've not been on here for ages, but this is the best reason I can think of to post. Anyone who knows me knows that my husband Andrew (Andy to everyone but me and his mother!) has been the Centre head at the first Maggie's, here in Edinburgh. This video is him saying thank you for all of the support to him and to Maggie's over his 23 years as centre head. He really means every word. Although Andrew is passing this privilege to a pair of brilliant colleagues, he remains in the Maggie's family in another role. My family and I are so incredibly proud of what he has achieved and who he has become. And to Andrew himself, good luck and best wishes in your new, Maggie's-wide, role. You'll smash it. We are behind you all the way. Hooo ha!!

18/07/2021

RECIPE 👇👇If you saw my recent Story (The North Sea! Wetsuit!) you'll know yesterday was a first. That's not something that someone of my great age can often say. And it was fantastic to share this first with my really quite amazing mother-in-law, Ann. We were giggling and smiling like loons! What isn't a first is making shakshuka. That's kind of a regular weekend thing around here. After the busyness of yesterday in the stunning ( ), today is gardening, reading & the most minimal of cooking. A day perfect for putting together a garden-grab shakshuka. The only real tweak on my usual was a tin of (well past its BB date) red enchilada sauce (made it all a bit salty though), and a curvy, wabi-sabi summer squash, freshly cut from the triffid-like plant taking over the deck. My kind of sort of recipe below. But really, do your own measurements.
Garden Shakshuka
Good glug of extra virgin olive oil
1/2 lg red onion, peeled & chopped
2 cloves garlic, smashed, peeled & chopped
Young kale, shredded (or chard or young cabbage)
1-2 young courgette/summer squash, sliced
1 tin tomatoes (I like these days) or 400 g chopped fresh
1 tin red enchilada sauce (if not salty) or extra tomatoes
Leftover cooked new potatoes (crushing on ), sliced
4 eggs
Fresh basil, oregano, parsley
Good sprinkle of Urfa pepper flakes (addicted!)
Heat oil in a heavy skillet. Add the onion and cook gently until very golden, then add the garlic & squash. Cook until tender, then add the potatoes, tomatoes and enchilada sauce. Bubble up until a bit reduced then stir in the kale. Once kale is softened, dip a well into the sauce & crack in an egg. Do 3 more! Cover and simmer until the whites are white instead of clear. Yolks should still be runny - about 6 mins. Let sit for a few minutes then sprinkle with Urfa pepper & torn herbs. A drizzle of oil is nice, too. As is sourdough bread. This is best just warm rather than hot. 😊😊

01/07/2021

This Potato and Smoked Fish Salad recipe post has been sponsored by Seasonal Spuds. All thoughts and opinions are my own. Read my Disclosure Policy. The sun is high, and delicious, seasonal new potatoes are on the Food To Glow menu! Why not make this Potato Salad with Smoked Fish and Mustardy Creme Fraiche Dressing for an easy, light summer supper?...

Make this Potato Salad with Smoked Fish and Mustardy Creme Fraiche Dressing for an easy, light summer supper. Vegan option is given, too.

07/05/2021

KOREAN-ISH CELERIAC REMOULADE RECIPE 👇 Oh, hello there. Happy Friday to you. 😊 I just want to give you this super quick recipe in the event that you have a sunny weekend BBQ planned, & fancy a change from coleslaw! We don't have anything outdoor planned (sleet forecast!). But, hey ho. This is a tangy, Korean-inspired celeriac remoulade to liven up *your* BBQ spread. We are having it tonight - inside; heat on - with Beyond Burgers & a mound of char-grilled vegetables. I plopped in vegan Korean chilli mayo. You could use regular mayo, + gochujang instead. Not quite the complexity, but defs the vibe. Recipe below 👇👇So, are you BBQing? Or are you going to be cuddled up, heat on, praying for this weird November weather thing to go away??
Korean-ish Celeriac Remoulade
1/2 celeriac, trimmed, peeled, grated
2-3 heaped tbsp Korean chilli mayo
3 heaped tbsp yogurt (dairy or vegan)
Good squeeze of lemon
2 tsp gochugaru (Korean chilli flakes) - optional.
Toasted sesame seeds
Shredded shiso leaves (optional. I'm growing some bought from ).
Mix all but the seeds and shiso, topping with the latter. Serve cold with grilled meats, fish, veggie burgers & other salads..

28/04/2021

RECIPE ⬇️ 😊 ORANGE-PECAN SANDIES! This is my lower-carb & citrussy take on an American favourite. These are soft, a bit crumbly and almost impossible to ignore. I roll the briefly chilled very soft dough into balls and squash in my palms, docking the sides to shape. But you can keep as balls and just give the tray a couple of whacks on the counter once out of the oven. This gives a cute crackle texture. You can also make with proper brown & white sugar, decreasing to 60 and 40 grams, respectively. I hope you like these. Any questions about this recipe, just ask 😊😊xx
ORANGE-PECAN SANDIES
50g softened unsalted butter
70g brown sugar substitute ( or .nl )
60g erythritol
1/2 tsp vanilla
Zest of 1 clementine
Juice 1/2 clementine
1 medium organic egg (large US)
140g almond flour (Kirkland brand)
1/4 tsp each baking powder & salt
70g toasted pecans, chopped
Beat butter & sugars until soft, then beat in vanilla, zest, juice & egg. It will look split, but don't fret. Beat in the almond flour, bp, salt and most of the pecans. Pop into the fridge for half hour (up to 24 hours is fine). Preheat oven to 160Cfan/180C/350F. Roll dough into 12-13 balls, flattening in your palms; shaping edges if you wish. Place on parchment-lined tray, press in remaining pecan pieces, and bake for 10-12 minutes. Let them cool completely before moving or they may break. Once cool they are nicely firm yet soft. These are delicious with a cup of tea. Enjoy!

01/04/2021

With tomorrow being Good Friday in the Christian calendar, I thought I'd remind you about my left-field take on . They are for any of you in baking mood & wanting something different. How about Marmite Five-Seed Hot Cross Buns? These were mentioned in Wednesday's in their piece on hot cross buns. Kind of chuffed about this. Are you baking for Easter? Or are you sticking with eating ALL the chocolate? ☺️☺️ Recipe on my website - link below, and swipe up link in my Story. I need to fix my Link In Bio thingy 😬
https://kelliesfoodtoglow.com/2018/03/21/savory-marmite-five-seed-hot-cross-buns/

28/02/2021

{5-minute read} Easy Katsu Curry Sauce for aaaall the vegetables and proteins! This vibrant Japanese-style sauce is nutritious and uber-delicious. Feel free to go as spicy as you dare. Oh, and it freezes like a dream....

Naturally lower-carb and vegan katsu curry sauce to go with all the vegetables and proteins! This vibrant Japanese-style sauce is nutritious and delicious.

13/02/2021

Fudgy Low-Carb Raspberry Brownies are easily-made, one-bowl cocoa brownies. Healthy almond flour gives them structure, while safe sugar sub erythritol adds essential sweetness. I've studded the batter with tangy freeze-dried raspberries bits for extra-fab flavour. But even just dotting with fresh raspberries gives these more-ish brownies a special tweak. Pro brownie tip: cool completely in the pan before slicing into ooey-gooey slices. ...

Fudgy Low-Carb Raspberry Brownies are easily-made, one-bowl cocoa brownies. Makes 16 ooey-gooey, grain-free brownies.

10/02/2021

Tangy Pomegranate and Peanut Butter Roasted Winter Vegetables is our favourite kind of cold-weather weekday meal. In fact, we have been known to have this twice in one week. And not as leftovers. 🙂 As denotes an on-repeat weekday recipe, this one is low on effort and high on satisfaction. Chunky winter veg, roasted in the oven until golden edged and sizzling, are turned over in a no-cook, nutty, sour and warmly-spicy sauce....

A simple vegan supper of roasted winter vegetables drenched in tangy pomegranate and peanut butter sauce. Extra sauce is delicious as a dip.

08/02/2021

RECIPE BELOW 😁 Smoked Tofu & Broccoli Piccata for one! Wanting something nutritious, delicious and just for YOU? And you want it to be quicker than the fastest delivery service? Well, I've got you covered. Full of tangy ingredients, & fibre, this 10-minute, on-pan, vegan dish is also low-carb & gluten-free. You can't say I don't try and cover all the bases. 😉 Can be doubled of course. And do serve with something like angel hair pasta, shirataki noodles, polenta, or boiled new potatoes.
Smoked Tofu & Broccoli Piccata
1 x 200g pack smoked organic tofu, pressed of liquid & halved into "steaks"
1 tbsp olive oil, more as needed
1 tbsp potato starch or chickpea flour
1/2 small onion, diced
2 garlic cloves, minced
Handful chopped broccoli
1 lemon, juice and zest (just using some of it)
3 tbsp white wine (optional if not drinking, but it evaporates)
1 tbsp capers
150ml veg stock (low sodium if poss)
Watercress, optional
What you do: 1️⃣Dredge the tofu halves in potato starch and saute on medium heat in the olive oil. Allow to crisp up/brown in patches before flipping & doing same. Remove with a spatula to a plate. 2️⃣ Add the onion to the pan & saute a few minutes, then add the garlic, stirring frequently. Pour in a bit more oil if needed. 3️⃣ Add the broccoli and cook until the broccoli is just starting to soften. 4️⃣ Add white wine, capers, vegetable stock & about half the lemon, juiced straight into the pan. Season with salt and white pepper. 5️⃣ Return the tofu to the pan & let the sauce bubble up and thicken slightly. 6️⃣ Serve with noodles, potatoes or polenta, with fresh torn watercress & lemon zest on the hot tofu. And of course have a wee glass of that white wine. Enjoy 😚😚

28/01/2021

RECIPE BELOW ⏬ Long time no see! I needed a bit of a break from social media to decompress a bit. But I've not stopped cooking. Oh no! Today, to use up a wilting cauliflower, I've made an Italian-ish version of my cauliflower cheese cake. Not the prettiest images (gloomy late afternoon, & phone!), but it's worth making for lunch, or for a light supper with garlic bread. I wasn't going to post it until I made prettier pix, but I couldn't resist. Recipe for Cauliflower and Eggplant Parmigiana Loaf is below! I hope you like the idea of it. Let me know if you make it by tagging me, will you? ❤️❤️ Oh, and it's naturally low-carb, with easy-to-get ingredients.
Cauliflower & Eggplant Parm Loaf

1 sm cauliflower, trimmed and cut up (I use leaves & stem too) - about 300-350g
1/2 eggplant, cut up
1/2 onion, small dice
3 garlic cloves, minced
Olive oil
75g almond flour (or wholemeal flour)
50g Parmigiano Reggiano, grated
3 medium organic eggs (US large)
2 tbsp sun-dried tomato pesto (eg Sacla)
1/2 tsp dried oregano
3 semi-dried tomatoes (mi-cuit) or sun-dried, rehydrated tomatoes, snipped
150g good 'dry' mozzarella
Basil leaves, about 2 tbsp chopped + some torn
What You Do: 1️⃣steam the cauliflower & eggplant for 6 minutes. Reserve back 1/3 eggplant for topping. 2️⃣Fry onion until golden, adding garlic for last few minutes. 3️⃣Tip into bowl, adding almond flour, Parm, sun-dried tomatoes, sliced basil, & steamed veg. Mix. 4️⃣Separately mix eggs, pesto, oregano and fold thoroughly into the dry ingredients. 5️⃣Slice mozzarella thinly.6️⃣ Line loaf tin and add half the mixture. Lay over half the mozzarella & some torn basil. Add remaining mix, pressing down. Top with remaining mozza, grating over more Parm. 7️⃣Bake at 180C fan or 400F for 45-50 minutes. 8️⃣Meanwhile, fry up remaining steamed eggplant pieces, a pinch of salt & 2 sliced garlic cloves until golden. Use as a topping for the loaf. Enjoy!

31/12/2020

RECIPE ⏬ In the UK we are pretty much in full lockdown. So, here in Edinburgh this means that our iconic Hogmanay celebrations are at the lowest of peeps. Even though we can't "first foot," or crowd in front of Edinburgh Castle for the fireworks & concerts, we can still eat. 😄😄 Our menu for 2 tonight will consist of smoked salmon & lemony crème fraîche blini (see previous for link to recipe!), little bites from , and these nuts. They are soooo more-ish!! I'll make our batch with a brown sugar sub ( ). But totally use normal brown or muscovado sugar if that's your preference. Tonight will be weird, but it will still be special. Roll on 2021! 🥳🥳 Stay Well. Stay Safe. See you next year!!!
Sweet & Savoury Rosemary Nuts🌰🥜🌶️
Preheat oven to 160C fan/180C/350F.
Spread 125-ish grams of assorted, unsalted nuts on a parchment paper- lined tray. Roast for 8 minutes. When you pull them out, tip the hot nuts into a wide bowl and toss with > 2 tbsp chopped fresh rosemary, 1 tbsp soft thyme leaves (optional),1/4 tsp cayenne pepper, 1/8 tsp smoked paprika (more if liked), 1 tbsp brown sugar/Swerve, 1/2 tsp dark soy sauce, 10g melted butter (dairy or vegan), or olive oil. Slide back onto the tray, then pop in the oven for 5 minutes. Enjoy warm or room temperature. Store uneaten (?!) nuts in an airtight container. Enjoy!! ❤️❤️