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Stir fry recipes that are perfect for autumn   

14 Sep 2020
bliss beauty spa leeds

Stir fry recipes that are perfect for autumn

As the seasons change, often so do our menus. Whilst summer saw BBQs and salads galore as we aimed to slim and trim for the perfect beach body, in autumn we love something a little more hearty and warming. Bliss believes that this doesn't have to mean eating unhealthily. For us, autumn recipes should include plenty of in-season veggies to warm us whilst keeping our waistlines happy. With that in mind, check out our favourite autumn recipes, all of which can be adapted for vegetarians. 
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stir fry
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1. Beef and Ginger Noodle Stir-Fry - serves 4
Ingredients
 500g diced steak
2 tablespoons of peanut oil
400g singapore noodles
5cm piece of fresh ginger, peeled and chopped into matchsticks
2 red chillies, thinly sliced diaganolly
200g fresh shiitake mushrooms, halved
200g baby button mushrooms, halved
1 bunch of kale, leaves only, chopped
80g oyster sauce
Lime wedges to serve
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Method
Cook noddles according to packet instructions. Meanwhile, heat a wok or frying pan over a high heat and add peanut oil. Add chilli and garlic and stir fry for one minute. Add the beef and stir-fry until browned. Add the shiitake mushrooms and cook for 2 mins. Add the baby button mushrooms and kale, and stir fry until vegetables are tender. Drain noodles and add them along with the oyster sauce. Stir-fry until heated through and serve with lime wedges. 
For a vegetarian version, replace the beef with one diced red onion and one diced green pepper, to be added with the shiitake mushrooms.
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2. Pumpkin and spinach stir fry - serves 4
Ingredients
200g brown rice
2 kaffir lime leaves
2 tablespoons olive oil
1 red onion, diced
1.5 tablespoons of grated fresh ginger
1 garlic clove, crushed or finely chopped
1kg of pumpkin or butternut squash, peeled, de-seeded and chopped into 2cm pieces. 
100g baby spinach leaves
2 tablespoons of soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
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Method
Add the rice and lime leaves to a pan and cook according to packet instructions. Meanwhile, add the oil to a wok or frying pan over a medium-high heat. Add the  onion, ginger and garlic and stir-fry for one minute. Add pumpkin and cook until tender (approx 7 minutes). Add the remaining ingredients and stir-fry until spinach wilts. Drain the rice and serve. 
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3. Fish & vegetable stir-fry - serves 4
Ingredients
200g brown rice
2 tablespoons of vegetable oil
350g of boneless, white fish fillets, diced
2 garlic cloves, crushed or finely chopped
1 small tin of sweetcorn
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
1 red onion, diced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon of sesame oil
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Method
Cook rice according to packet instructions. Heat the oil in a wok or frying pan on medium-high heat. Add the garlic and stir-fry for one minute. Add fish and stir-fry until half-cooked. Add vegetables and continue to stir-fry until softened. Add the remaining ingredients and stir-fry until heated. Serve with the rice. 
For a vegetarian version, fish can be easily replaced with 500g of pumpkin or butter nut squash, or baby button mushrooms, to be added with other veggies. 
Do check back regularly for more healthy yet filling autumn recipes from Bliss. 

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Quick, easy, and delicious weeknight dinner recipes   

07 Sep 2020
bliss beauty spa leeds

Quick, easy, and delicious weeknight dinner recipes

 

Whether you're a parent who's just sent the kids back to school, a student yourself, or basically anyone who would love evenings to be a bit easier, we're on hand to help with our easy weeknight dinner recipes. Here are some of our favourites...
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Fajita-stuffed chicken

Ingredients (serves 2)
2 tablespoons of olive oil
1 red bell pepper, diced
1 onion, diced
Pinch of salt
Pinch of pepper
70g of light cream cheese
50g of light cheddar cheese, grated
 2 boneless, skinless chicken breasts
1 teaspoon of chilli powder
1 teaspoon of cajun spice
1 teaspoon of cumin
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Method
Pre-heat the oven to 200 degrees.
Fry the veggies in the olive oil with a pinch of salt and pepper, until softened. 
In a bowl, mix the cooked veggies with the cream cheese and cheddar until thoroughly combined.
Season the chicken with the spices, ensuring that they are evenly distributed.
Slice a horizontal pocket in each chicken fillet and fill with the veg and cheese mix.
Cook the chicken in the oven for 10 minutes on each side, or until cooked through. 
 Serve with Mexican spiced sweet potato chips or a side salad.
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Mushroom risotto
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Ingredients (to serve 4)

1 tablespoon of olive oil

1 red onion, chopped

300g risotto rice

1 garlic clove, crushed or chopped very small

200g chopped mushrooms

900ml hot vegetable stock

75g frozen peas

Salt and black pepper to taste

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Method

Heat up the olive oil in a large frying pan, then add the onion and cook on a medium-high heat.

After a couple of minutes add the rice and turn the heat down to low. Cook for about two minutes, stirring constantly.

Add the stock, mushrooms, garlic and peas. Turn the heat up to high and bring to the boil. Add plenty of salt and pepper.

When it starts to boil, turn the heat down. Cover and simmer for around 20 minutes, stirring often. If the rice seems to be sticking before it is cooked, add some more water. Once all of the water is absorbed and the rice is cooked, your risotto is ready to serve.

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Chicken burrito bowl



Ingredients

 1.5 cups of brown rice

1 tablespoon olive oil

1 chicken stock cube

2 large chicken breasts, cubed

1 white onion, diced

1 red pepper, chopped

1 red chilli, chopped

10 mushrooms, chopped

2 carrots, chopped

2 cloves garlic, chopped

1 jar salsa

1 tin of black beans

Salt to taste

Black pepper to taste

Paprika to taste

Cajun seasoning to taste

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Method

 Cook the brown rice in hot water with the chicken stock cube. 

Whilst the rice is cooking heat the oil in a large frying pan. Fry the onions until softened then add the chicken. Add salt, pepper, paprika and cajun and cook until chicken is sealed. Add pepper, mushrooms, carrots and garlic and cook until veggies have softened. 

Pour over the salsa and beans. Drain the rice, add to the frying pan and mix.

Enjoy!

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Healthier fried rice

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Ingredients (to serve 4)

1 cup quinoa

1 veggie stock cube

1 tablespoon sesame oil

1 white onion, chopped

4 chicken breasts, diced

2 cloves garlic, chopped

 1 handful broccoli, chopped

2 carrots, peeled and chopped

2 eggs, broken into a bowl an beaten

1 tablespoon soy sauce

Method

Rinse quinoa in cold water.

Bring quinoa and water to a boil in a medium saucepan with the veggie stock cube, and then reduce to a simmer. Season with salt.

Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

Heat the sesame oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes then add chicken and cook until sealed. Add remaining veg and cook until it starts to soften. 
Add the quinoa and stir-fry about two minutes. Add soy sauce and mix through. Make a well in the centre of the quinoa, pour eggs in and stir them until scrambled then mix everything together thoroughly. Serve!
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Delicious, healthy mocktail recipes   

19 Jun 2020

Delicious, healthy mocktail recipes

In our last post we mentioned that alcohol can have a negative effect on sleep, and of course all know that there are plenty of negative effects alcohol can have on our body.
We all love a tasty cocktail, especially when the sun is out. However, for those looking to cut down on our alcohol intake, for whatever reason, there is a much healthier alternative. Mocktails are on the up, not to mention, it's easy to make your own mocktails at home!
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Ginger Beer Mojito
For a refreshing summer beverage, this ginger beer mojito is perfect. 
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Ingredients
4 lime wedges
10 mint leaves
Crushed ice (can substitute regular ice cubes)
Non-alcoholic ginger beer
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Method
Muddle 3 lime wedges with 8 mint leaves in a glass. Add the ice, then the ginger beer. Garnish with 2 mint leaves and a lime wedge.
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Watermelon and lime mocktail
This sweet mocktail is delicious - just perfect for a garden party. 
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Ingredients
1 cup of seedless watermelon cubes
Ice
1 teaspoon of raw honey or agave
Juice of half a lime
0.5 cups of water
6 mint leaves
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Method
Blend watermelon cubes in a blender and sieve to remove lumps. Transfer to a glass of ice and add remaining ingredients. Stir to combine.
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Non-alcoholic Pine Colada
Nothing says summer like a pina colada! And this alcohol-free options is a fab and tasty alternative.
Ingredients
0.5 tin of coconut cream
0.5 cup of pineapple juice
1 cup of ice
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Method
Add all ingredients to a blender and blend until smooth. Transfer to a glass, and garnish with a maraschino cherry if desired. 
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3 Easy Fakeaway recipes   

20 May 2020
bliss beauty spa leeds

3 Easy Fakeaway recipes

Eating in is the new going out in these strange times. It looks like it will be a little while longer before we can dine at our favourite restaurants again. And whilst we fully encourage ordering in from local eateries that are still open, we understand if you don't want to do that every day! Not to mention, many of us have more time on our hands to cook now. So we bring you three of our favourite fakeaway recipes to tide you over until we can dine out again.

 

1. Chicken and Cashew Nuts Recipe
Ingredients - serves 4
1 Tablespoon Cornflour
3 Tablespoons light soy sauce
3 tablespoons of oyster sauce
Pinch of salt
Pinch of black pepper
2 tablespoons of sesame oil or peanut oil
500g diced chicken breast
1 diced onion
1 carrot, chopped
2 garlic cloves, finely diced
1 green belle pepper
8 button mushrooms, halved
1 small tin of water chestnuts
1 cup of unsalted cashew nuts
 
Method
Mix cornflour and soy sauce until there are no lumps. Add the oyster sauce, salt and black pepper, and mix. Add the chicken and leave to marinate for 10 minutes.
Heat oil in a pan, and add the chicken. When the chicken seals, add onion, carrot and garlic, and stir fry until the veggies have softened. Add the belle pepper and mushroom, and fry for a further 2-3 minutes. 
Add the remaining sauce from the chicken marinade and bring to a simmer. Add the water chestnuts and cashews and cook for a further 2 minutes, stirring. 
Serve with your preferred rice. 
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2. Healthier Chow Mein Recipe
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Ingredients - serves 4

Peanut or sesame oil

500g lean mince beef

2 carrots, sliced

1 brown onion, diced

1 red pepper, diced

2 cloves of garlic, diced

Teaspoon of grated or powdered ginger

Teaspoon of Chinese 5 spice

100g of button mushrooms, sliced

6 Tbsp of light soy sauce

4 Tbsp of oyster sauce

100g Vermicelli noodles

 

Method

Prepare noodles according to packet instructions, then set aside. 

Heat oil in a wok or frying pan. Add mince and brown.

Add carrots and stir fry for five minutes or until they begin to soften. Add onion and stir fry for two minutes. Add pepper, garlic, ginger, and five spice. Combine ingredients and stir fry for 2-3 minutes. Add mushrooms and continue to stir-fry. 

Once all veg in softened, add the soy sauce and oyster sauce, stir through, and simmer for around 5 minutes. 

Add cooked noodles and mix everything together.

Serve and enjoy!

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3. Healthier fried rice

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Ingredients (to serve 4)

1 cup quinoa

1 veggie stock cube

1 tablespoon sesame oil

1 white onion, chopped

4 chicken breasts, diced

2 cloves garlic, chopped

 1 handful broccoli, chopped

2 carrots, peeled and chopped

2 eggs, broken into a bowl an beaten

1 tablespoon soy sauce

Method

Rinse quinoa a few times in cold water.

Bring quinoa and water to a boil in a medium saucepan with the veggie stock cube, and then reduce to a simmer. Season with salt.

Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

Heat the sesame oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes then add chicken and cook until sealed.

Add remaining veg and cook until it starts to soften. 

Add the quinoa and stir-fry about two minutes.

Add soy sauce and mix through. Make a well in the centre of the quinoa, pour eggs in and stir them until scrambled, then mix everything together thoroughly. Sprinkle with some sesame seeds to serve!

 

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Bliss' Top Healthy yet Delicious Spring Recipes   

01 Apr 2020
bliss beauty spa leeds

Bliss' Top Healthy yet Delicious Spring Recipes

Remember that eating healthily at this time will give your immune system a boost, improving your bodies ability to fight viruses. Here are some of our favourite healthy, delicious spring recipes.
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A healthy day starts with a healthy breakfast. Our Greek yoghurt parfait is perfect because, not only is it healthy, it's also delicious, filling and easy to prepare. It can even be prepped the night before for busy mornings, and it will leave you feeling ready to take on the day ahead. 
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healthy breakfast recipe
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This healthy, delicious recipe will allow you to enjoy a hearty, filling lunch or dinner whilst helping you fit into your favourite little black party dress. Rice paper rolls are also super easy to make and can be made ahead so you always have some healthy food to hand.
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rice paper rolls recipe
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Here is an easy, delicious, healthy dinner recipe to try tonight. This paella is high in protein and includes a range of veg and ingredient which facilitate fat loss.
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paella recipe
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Healthier fried rice

Sometimes we just want to curl up with a big bowl of hearty food and eat the night away. With this healthier alternative to take away fried rice, you can eat all you like as it's packed full of healthy ingredients. Plus it's super easy to make this tasty fakeaway.

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easy healthy fried rice

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Oat and Banana Cookies

 These cookies are delicious, easy to make and will even keep your sweet tooth happy. They are quick to make and can easily provide breakfast, lunchbox extras and snacks throughout the week ahead.

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easy healthy cookies

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Sunshine Smoothie

One of our favourite diet tips is to make delicious smoothies with a few unexpected ingredients that actually work really well whilst adding extra nutrients and vitamins. 

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healthy smoothie recipe

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Do check our blog regularly for more healthy recipes, diet tips, workouts and more!

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Easy weeknight dinner recipes   

20 Sep 2019
bliss beauty spa leeds

Easy weeknight dinner recipes

Whether you're a parent who's just sent the kids back to school, a student yourself, or basically anyone who would love evenings to be a bit easier, we're on hand to help with our easy weeknight dinner recipes. Here are some of our favourites...

Fajita-stuffed chicken


Ingredients (serves 2)
2 tablespoons of olive oil
1 red bell pepper, diced
1 onion, diced
Pinch of salt
Pinch of pepper
70g of light cream cheese
50g of light cheddar cheese, grated
 2 boneless, skinless chicken breasts
1 teaspoon of chilli powder
1 teaspoon of cajun spice
1 teaspoon of cumin
Method
Pre-heat the oven to 200 degrees.
Fry the veggies in the olive oil with a pinch of salt and pepper, until softened. 
In a bowl, mix the cooked veggies with the cream cheese and cheddar until thoroughly combined.
Season the chicken with the spices, ensuring that they are evenly distributed.
Slice a horizontal pocket in each chicken fillet and fill with the veg and cheese mix.
Cook the chicken in the oven for 10 minutes on each side, or until cooked through. 
 Serve with Mexican spiced sweet potato chips or a side salad.
 
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Mushroom risotto
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Ingredients (to serve 4)

1 tablespoon of olive oil

1 red onion, chopped

300g risotto rice

1 garlic clove, crushed or chopped very small

200g chopped mushrooms

900ml hot vegetable stock

75g frozen peas

Salt and black pepper to taste

Method

Heat up the olive oil in a large frying pan, then add the onion and cook on a medium-high heat.

After a couple of minutes add the rice and turn the heat down to low. Cook for about two minutes, stirring constantly.

Add the stock, mushrooms, garlic and peas. Turn the heat up to high and bring to the boil. Add plenty of salt and pepper.

When it starts to boil, turn the heat down. Cover and simmer for around 20 minutes, stirring often. If the rice seems to be sticking before it is cooked, add some more water. Once all of the water is absorbed and the rice is cooked, your risotto is ready to serve.

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Chicken burrito bowl



Ingredients

 1.5 cups of brown rice

1 tablespoon olive oil

1 chicken stock cube

2 large chicken breasts, cubed

1 white onion, diced

1 red pepper, chopped

1 red chilli, chopped

10 mushrooms, chopped

2 carrots, chopped

2 cloves garlic, chopped

1 jar salsa

1 tin of black beans

Salt to taste

Black pepper to taste

Paprika to taste

Cajun seasoning to taste

Method

 Cook the brown rice in hot water with the chicken stock cube. 

Whilst the rice is cooking heat the oil in a large frying pan. Fry the onions until softened then add the chicken. Add salt, pepper, paprika and cajun and cook until chicken is sealed. Add pepper, mushrooms, carrots and garlic and cook until veggies have softened. 

Pour over the salsa and beans. Drain the rice, add to the frying pan and mix.

Enjoy!

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Healthier fried rice

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Ingredients (to serve 4)

1 cup quinoa

1 veggie stock cube

1 tablespoon sesame oil

1 white onion, chopped

4 chicken breasts, diced

2 cloves garlic, chopped

 1 handful broccoli, chopped

2 carrots, peeled and chopped

2 eggs, broken into a bowl an beaten

1 tablespoon soy sauce

Method

Rinse quinoa in cold water.

Bring quinoa and water to a boil in a medium saucepan with the veggie stock cube, and then reduce to a simmer. Season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Heat the sesame oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes then add chicken and cook until sealed. Add remaining veg and cook until it starts to soften. Add the quinoa and stir-fry about two minutes. Add soy sauce and mix through. Make a well in the centre of the quinoa, pour eggs in and stir them until scrambled then mix everything together thoroughly. Serve!

 

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3 Delicious Autumn Stir-fry Recipes   

16 Sep 2019
bliss beauty spa leeds

3 Delicious Autumn Stir-fry Recipes

As the seasons change, often so do our menus. Whilst summer saw BBQs and salads galore as we aimed to slim and trim for the perfect beach body, in autumn we love something a little more hearty and warming. Bliss believes that this doesn't have to mean eating unhealthily. For us, autumn recipes should include plenty of in-season veggies to warm us whilst keeping our waistlines happy. With that in mind, check out our favourite autumn recipes, all of which can be adapted for vegetarians. 
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1. Beef and Ginger Noodle Stir-Fry - serves 4
Ingredients
 500g diced steak
2 tablespoons of peanut oil
400g singapore noodles
5cm piece of fresh ginger, peeled and chopped into matchsticks
2 red chillies, thinly sliced diaganolly
200g fresh shiitake mushrooms, halved
200g baby button mushrooms, halved
1 bunch of kale, leaves only, chopped
80g oyster sauce
Lime wedges to serve
 .
Method
Cook noddles according to packet instructions. Meanwhile, heat a wok or frying pan over a high heat and add peanut oil. Add chilli and garlic and stir fry for one minute. Add the beef and stir-fry until browned. Add the shiitake mushrooms and cook for 2 mins. Add the baby button mushrooms and kale, and stir fry until vegetables are tender. Drain noodles and add them along with the oyster sauce. Stir-fry until heated through and serve with lime wedges. 
For a vegetarian version, replace the beef with one diced red onion and one diced green pepper, to be added with the shiitake mushrooms.
 .
2. Pumpkin and spinach stir fry - serves 4
Ingredients
200g brown rice
2 kaffir lime leaves
2 tablespoons olive oil
1 red onion, diced
1.5 tablespoons of grated fresh ginger
1 garlic clove, crushed or finely chopped
1kg of pumpkin or butternut squash, peeled, de-seeded and chopped into 2cm pieces. 
100g baby spinach leaves
2 tablespoons of soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
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Method
Add the rice and lime leaves to a pan and cook according to packet instructions. Meanwhile, add the oil to a wok or frying pan over a medium-high heat. Add the  onion, ginger and garlic and stir-fry for one minute. Add pumpkin and cook until tender (approx 7 minutes). Add the remaining ingredients and stir-fry until spinach wilts. Drain the rice and serve. 
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3. Fish & vegetable stir-fry - serves 4
Ingredients
200g brown rice
2 tablespoons of vegetable oil
350g of boneless, white fish fillets, diced
2 garlic cloves, crushed or finely chopped
1 small tin of sweetcorn
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
1 red onion, diced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon of sesame oil
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Method
Cook rice according to packet instructions. Heat the oil in a wok or frying pan on medium-high heat. Add the garlic and stir-fry for one minute. Add fish and stir-fry until half-cooked. Add vegetables and continue to stir-fry until softened. Add the remaining ingredients and stir-fry until heated. Serve with the rice. 
For a vegetarian version, fish can be easily replaced with 500g of pumpkin or butter nut squash, or baby button mushrooms, to be added with other veggies. 
Do check back regularly for more healthy yet filling autumn recipes from Bliss. 

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Bliss' Top Autumn Cocktail Recipes   

11 Sep 2019
bliss beauty spa leeds

Bliss' Top Autumn Cocktail Recipes

autumn cocktail recipes

We can't help but feel that our lovely British summer lacked opportunities to sip cocktails in beer gardens, with just a handful of beautiful, warm, sunny days. As the summer draws to a close and we enter a time of year when many of us have saving money on the brain, we have to accept that those days are done until next year. 
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But not to worry - we can continue to drink cocktails throughout autumn, we just need to change up our habits. Mojitos and cosmos were ideal for hot summer days, but not so suited for autumn. Swap up the beer garden for your living room with tasty snacks and a warm fire, and switch out your summer favourites for our delicious autumn cocktail recipes.
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1. Warm Apple Pie Cocktail
Ingredients
1 bottle of apple cider
1 cinnamon stick
I tablespoon of nutmeg
2 shots of spiced rum
Whipped cream, 1 cinnamon stick, an apple spice, and ground cinnamon to garnish
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Method
Pour the cider into a saucepan, and add the cinnamon stick and nutmeg. Simmer for 10 minutes. Remove from the heat, strain out the spices, and add the rum. Pour into glasses, top with the whipped cream, pour over a little cinnamon, and place the cinnamon stick and apple slice on top to garnish.
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2. Cranberry Margarita
Ingredients
1 cup of cranberry juice
1 lime
1 shot of tequila
1 shot of triple sec or cointreau
I lime wheel and fresh cranberries to garnish
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Method
Shake all ingredients in a cocktail shaker, squeezing the juice out of the lime. Serve straight up in a martini glass or over ice. Garnish with the lime wheel and fresh cranberries.
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3. Bourbon and Thyme Cocktail
Ingredients
2 shots of bourbon
2 teaspoons of maple syrup
Half a lemon, cut into wedges
A couple of sprigs of thyme
Lemon twist and thyme sprig to garnish, and ice to serve
Method
Muddle thyme and lemon wedges in a glass. Add bourbon and maple syrup. Stir to combine. Add ice. Garnish with lemon twist and thyme sprig.
Grab some tasty snacks, book your Bliss nail appointments, and call up the squad for a cocktail party!

 

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Healthy Chow Mein Fakeaway Recipe   

19 Jun 2019

Healthy Chow Mein Fakeaway Recipe

Bliss are here to make healthy eating enjoyable for you with easy, healthy, delicious recipes. Next time you're tempted to call your favourite Chinese takeaway, make this healthier yet equally tasty fakeaway option instead. 

Ingredients - serves 4

Peanut or sesame oil

500g lean mince beef

2 carrots, sliced

1 brown onion, diced

1 red pepper, diced

2 cloves of garlic, diced

Teaspoon of grated or powdered ginger

Teaspoon of Chinese 5 spice

100g of button mushrooms, sliced

6 Tbsp of light soy sauce

4 Tbsp of oyster sauce

100g Vermicelli noodles

 

Method

Prepare noodles according to packet instructions, then set aside. 

Heat oil in a wok or frying pan. Add mince and brown.

Add carrots and stir fry for five minutes or until they begin to soften. Add onion and stir fry for two minutes. Add pepper, garlic, ginger, and five spice. Combine ingredients and stir fry for 2-3 minutes. Add mushrooms and continue to stir-fry. 

Once all veg in softened, add the soy sauce and oyster sauce, stir through, and simmer for around 5 minutes. 

Add cooked noodles and mix everything together.

Serve and enjoy!

If you need a little help with your weightloss, 

Book A Free Consultation now for our Genuine 3D Lipo Cut Priced Services ...
Call 0113 2304305 or email info@blissbeautyspa.com
 
Remember, the goal is TOTAL BODY CONFIDENCE this summer.

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Delicious, healthy mocktail recipes   

14 Jun 2019

Delicious, healthy mocktail recipes

We all love a tasty cocktail, especially when the sun is out. However, for those looking to cut down on our alcohol intake, for whatever reason, there is a much healthier alternative. Mocktails are on the up, with bartenders working hard to crate delicious, innovative recipes. Not to mention, it's easy to make your own mocktails at home!

Ginger Beer Mojito

For a refreshing summer beverage, this ginger beer mojito is perfect. 

Ingredients

4 lime wedges

10 mint leaves

Crushed ice (can substitute regular ice cubes)

Non-alcoholic ginger beer

Method

Muddle 3 lime wedges with 8 mint leaves in a glass. Add the ice, then the ginger beer. Garnish with 2 mint leaves and a lime wedge.

Watermelon and lime mocktail

This sweet mocktail is delicious - just perfect for a garden party. 

Ingredients

1 cup of seedless watermelon cubes

Ice

1 teaspoon of raw honey or agave

Juice of half a lime

0.5 cups of water

6 mint leaves

Method

Blend watermelon cubes in a blender and sieve to remove lumps. Transfer to a glass of ice and add remaining ingredients. Stir to combine.

Non-alcoholic Pine Colada

Nothing says summer like a pina colada! And this alcohol-free options is a fab and tasty alternative.

Ingredients

0.5 tin of coconut cream

0.5 cup of pineapple juice

1 cup of ice

Method

Add all ingredients to a blender and blend until smooth. Transfer to a glass, and garnish with a maraschino cherry if desired. 

 

 

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