leanstudentchef leanstudentchef

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Rob Eades  👨‍🎓🎭👨‍🍳 Making a healthy lifestyle affordable 😋 Share your #Lessthan2 meals --> 🔥Easy 💵 LESS THAN £2.00 Per Portion @tildarice rice-taurant ticks 👇🏼

ENGLAND finally kick off their World Cup campaign tonight! ⚽️ 🎉 I’ve rustled up a home made Full English World Cup pizza to celebrate! 🏴󠁧󠁢󠁥󠁮󠁧󠁿 🍕 how do we think tonight’s going to finish!? Pre heat the oven to 200 Degrees Celsius.
For the pizza base; - 300g plain flour
- 200ml warm water
- 1 tsp salt
- 1 tsp yeast.
Mix the dry ingredients, make a well in the middle and add the water, stir into dough. Then sprinkle flour onto a surface and kneed the dough shape it into a square. Cover with a tea towel for 5 minutes.
For the sauce; - 1 tbsp dried basil
- 1 tbsp dried oregano
- 200/250ml passata
- Pinch of salt & pepper.
Pop anything you want on there, I went with lardons (pan fry for a few minutes before), diced tomato and mushrooms. Then whack it in the oven for 13 minutes. Take it out and pop the egg, then whack it back in for 3 minutes. VOILA! ☀️

This could be my favourite #PeriPeri rice and chicken recipe that I’ve done. Thinking I want to get some inspiration for a load more super quick rice recipes to share with you guys, so I’m heading down to the @TildaRice Freestyle #Ricetaurant in Shoreditch on the 28th June. The whole concept is so so cool, chefs helping you create #freestyle rice recipes from around the world all in one place 👨‍🍳 👩‍🍳 PLUS it’s all to raise money for @thefelixproject, who aim to eliminate food waste 🌍 Check out the link in my bio for tickets and more #freestylerecipes #ad

Sweet potato wedges are the PERFECT way to bulk out a nice summery salad and make it last a lot longer. It’s as simple as buying them frozen, or chopping the sweet potato into shape, a few sprays of low cal olive oil, a sprinkle of paprika, salt & pepper. Then pop them in the oven at 200 Degrees Celsius for 25-30 minutes and add them to pretty much anything! I’ve gone with some green beans, pesto @musclefooduk chicken breast and pomegranate seeds 🧡❤️🍟🥗 Have a wonderful week everyone and enjoy the sun 🌞 x

STOP WHAT YOU’RE DOING AND READ THIS ☺️This picture perfectly summarises my relationship with my dad. I go rushing headlong into pretty much everything I do. I’ve lost count of how times that’s led to me crashing into a tree in life, or indeed the garden as per the above! Without my dad there to inspire me, support me, encourage me, pick me up and dust me off time and time again, I would have given up on so many things that have become incredible achievements or parts of my life. Often before I even started them.
Men’s Health have partnered with Father and Son Day to highlight inspiring men and raise awareness around the fight against male cancer. To get involved, text MARSDEN to 70800 to donate £5 and share a picture of you with a man that inspires you and share why they are so special, using the hashtags #FatherandSonDay, #InspiringMen and tagging @fatherandsonday @menshealthuk @mrporterlive @orlebarbrown

I want to nominate @thefitnesschef_ and @henryjwade specifically, but every bloke out there to share a post with the inspirational men in their life 👌

I’ve rustled up a Sautéed Potato Shakshuka in 20 minutes for £1.25 per portion! ❤️The spuds soak up so much flavour AND they’re low in fat, high in potassium and fibre. Recipe is down below 🍅🍳😋 —————————————————————— Sautéed Potato Shakshuka £1.25 per portion.
400g Maris Peer potatoes (30p)
1 medium onion (10p)
1 red pepper (30p)
1 can chopped tomatoes (400g) (29p)
1 red chilli (10p)
2tsp garlic powder (5p)
1 tbsp harissa paste (50p)
50g light Greek salad cheese (feta) (20p)
10g fresh coriander (22p)
2 free range eggs (28p)
Olive oil (15p)
Salt & Pepper

You’ll need a saucepan and a frying pan or skillet.
1. Peel and dice the potatoes.
2. Pop the potatoes on to boil for 3 minutes. Roughly chop the onion, coriander, pepper and chillis whilst they boil.
3. Drain the potatoes and with a splash of olive oil, pop then with the veg on a medium to high heat. Stir for 5 minutes, add more olive oil if need be.
4. Add the garlic and harissa paste and stir in for 30 seconds or so before adding the chopped tomatoes, coriander and a pinch of salt & pepper. Reduce heat to low and simmer for 5 minutes.
5. Make little wells for each of the eggs. Crack the eggs in with a small pinch of salt & pepper. Use a spoon to cover the egg whites with sauce and leave the yolks exposed (cooks the white more quickly). Cook for 7 minutes.
6. Serve it up with a sprinkle of chopped coriander and the feta.

So apparently the sun is back AGAIN this weekend ☀️🥗😍This is one my most summery little salads; Pomegranate & Couscous Cod Salad. £1.96 per portion. 10 mins prep and cook. 👨‍🍳 ——————————————————————— 100g Cod (buy frozen and defrost) - 70p
150g dry couscous - 20p
1 tbsp tomato concentrate - 5p
30ml lime juice -5p
2 tsp mixed herbs - 5p
10 ml olive oil - 4p
30g pomegranate seeds - 25p
10g Vegetable stock cube - 4p
25g rocket - 20p
75g cucumber - 20p
75g Cherry tomatoes - 18p
Pinch of salt & pepper ——————————————————————— You’ll need a saucepan and lid for the couscous. Pre heat the oven to 180 degrees Celsius.
1. Lather the cod in the mixed herbs, tomato concentrate, half of the lime juice, the olive oil and a pinch of salt & pepper. Leave to rest.
2. Dissolve the stock cube in 200ml boiling water, pop the couscous and remaining lime juice in a saucepan and add the stock. Stir thoroughly and cover with lid for 10 minutes.
3. Pop the cod in some foil and then oven cook for 12 minutes.
4. In the meantime; dice the cucumber and quarter the cherry tomatoes. Add the pomegranate seeds to the couscous and stir after 5minutes. Use a fork to fluff when ready.
5. Mix the veg, rocket and couscous. Serve the cod on top and enjoy!

It’s BANK HOLIDAY BABY!!☀️🎉The sun is beaming down on London and I bagged myself a prime spot amongst the flowers at @underbellyfest 👀💐I’m like a kid at Christmas! 😝There is sooo much to do here too; bars, international street food stalls, comedy AND theatre... All my favourite things in one place. Plus it’s on the Southbank so it’s sooo convenient for everyone in London. If you haven’t been, go. Enjoy. You’re welcome. The only question left is what to drink.... Pimms or Cider? 😎 #UnderbellyFestival #ad

Find someone that looks at you the way that I look at birthday cake protein pancakes 🎂🥞👀 Technically... it’s not my birthday BUT it is @myproteinuk’s 14th birthday and they have LOADS of offers on to celebrate. PLUS they’ve given me a 30% discount code for you guys to use; MPROB ☺️ Comment below and I’ll DM over the recipe 😋 ——————————————————————— 30g @myproteinuk birthday cake impact whey protein
100ml milk
1 large egg
1 large egg white
70g porridge oats
1/3 tsp baking powder
Coconut oil

HERE IT IS 😝 My ultimate #comfortfood chorizo and Meatball pasta 🍝 These cost £1.90 and took 20 minutes from start to finish and they were DEEELISH by all accounts. Tag someone who needs to rustle this up for you and your family or friends 😍 @coopukfood #ad ————————————————————————Co-Op Chorizo & Meatball Pasta 🌶🔥🍝 Serves 4 - 20 mins Prep & Cook - £1.90 Per Portion ————————————————————————75g chorizo - 90p
350g Garlic & Herb Meatballs - £2.69
200g Chopped Onion - 15p
1 tbsp Chopped Garlic - 15p
500g Lumaconi Pasta - £1.79
200g Sliced Mushrooms - 60p
500g Tomato & Garlic Pasta Sauce - 75p
20g Fresh Basil - 50p
Tbsp Olive Oil - 5p
Pinch of Salt & Pepper ————————————————————————You’ll need a saucepan for the pasta and a frying pan for the meatballs. Boil a full kettle.
1. Dice the onion. Roughly chop the basil. Slice the mushrooms and chorizo.
2. On a medium to high heat, pop the chorizo and meatballs on to cook for 3 minutes.
3. Add the onions and garlic for 2 more minutes.
4. Add the mushrooms for 2 minutes more.
5. Immediately pop the pasta on a high heat for 10 minutes.
6. Lower the heat to low and add the pasta sauce, basil and a pinch of salt & pepper for 6 minutes. Stir regularly.
7. Take it all off the heat, drain the pasta and serve it up!
#videorecipe

Do you feel content? It’s a very interesting question and one I ask myself a lot. The answer is almost always no. It’s only yes when something huge/exciting/life-changing has happened. People will constantly tell you you should ALWAYS be striving for MORE. Lose MORE weight, make MORE money, buy MORE nice things. We’re always encouraged to ‘think big’. I’m not sure I agree with that. I don’t think that leads to happiness. I’m doing my upmost at the moment to really appreciate the small things that I am already doing well, taking pride in those and enjoying them. That doesn’t mean resting on my laurels, or becoming lazy. But it also means not setting ridiculous targets and only feel content if you hit them. Ask yourself what have you done this week that’s positive? Don’t say nothing because EVERYONE is constantly achieving, no matter how small the achievements seem. Also remember that feels like they’re changing the world every day of their life, whatever they’ll have you think.... In the week after mental health awareness week, I think now is a very relevant time to appreciate yourself and just take a second to be proud. You should be and you deserve to be. The more you can think like that, I think you’d be surprised just how much you manage to achieve. Save this and give it a read every now and again when you need a bit of positivity. Maybe you’ll even feel more content more often... #mentalhealthawareness 📷 @nickgilliganphoto

Sometimes nothing else will do except a big bowl of #comfortfood. Pasta meatballs definitely ticks that box for me. I rustled these up in 20 minutes for £1.90 Per Portion and they were AMAZING🍝😍 Even better when you get your pals round to enjoy with you! Who wants the recipe? Comment below ☺️ @coopukfood #ad

I don’t like to take myself too seriously... Most of the time. 📷 @nickgilligan

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