So I’ve been looking at what recipes everyone is searching for on the internet at the moment, and I’d like to introduce to you my latest cooking video for a Guacamole Recipe.
There’s a couple of things I like about this – (1) no cooking required and (2) it contains all natural ingredients. Oh, and it (of course) tastes really, really good!
Guacamole is one of those dips where I’ve always thought they add loads of oil to it so I’ve always steered clear of it, however, there’s really no need, especially if you have a nice ripe avocado. Just add a little seasoning and you’ve got the perfect dip for the approach of the entertaining season.
Check out the cooking video below…
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This post was written by Warren Nash on October 4, 2012 |
So, I’ve been thinking about this for a few weeks now and decided that I’d seriously like to make a go of it – I’m changing my diet for good to go all natural and additive free.
After a significant amount of planning, it’s lead me to question how sustainable this is actually going to be. My other half (who also happens to be a dietitian) also thinks this could be a tricky diet “lifestyle change” to put into practice. There are just so many things that can easily be perceived as additive free, and after a quick scan of the ingredients, a cheeky preservative has usually been thrown in somewhere.
So where have I decided to go from here? To begin with, I’ll be keeping a food diary to see what I’m eating and where I can make substitutions. To be clear, I have no intension of losing weight, I just want to see if the grass feels greener on the other side of o’naturelle!
To start with, I’m going to give myself a % tolerance, allowing for a certain amount of what passes my lips to contain some artificial preservatives. It’s always going to be a hard one to call, I mean, if natural yogurt is pro-biotic, is the pro-biotic aspect of the yogurt natural??? I’m going to be doing a lot of reading up I think!
Here’s the place to follow my progress anyway, first major change is I’ll be making smoothies, and lots of them! So subscribe to my blog today and see how well I do to become that little bit more organic!
Wish me luck…
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This post was written by Warren Nash on October 2, 2012 |
It’s true, you certainly can’t beat it, especially at the weekend. Eggs, bacon, sausage, tomato, and tonnes of brown sauce! My most recent cooking video was for a typical fry up, but served a little bit differently to create a Fry Up Breakfast Omelette.
Here, we used the egg white to stick all the other ingredients together in the frying pan. Done right, and with a good quality non-stick pan (something I don’t own unfortunately), and the whole thing should slide nicely off the pan and onto your plate.
Check out the cooking video below to see how it’s done…
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This post was written by Warren Nash on September 11, 2012 |
Up until now, I’ve been an advocate of buying frozen bags of white fish. At the end of the day, it’s healthy, it’s cheap, and works well in recipes like fish and chips. However, this weekend I decided to treat the other half to a slightly more luxurious Friday night dinner than usual!
I took a trip to the fish counter at my local supermarket where a bargain caught (I’m proud of that pun) my eye – 2 Sea Bream for £4, or if you’re American, $6.20! And how did I cook them, simply cut 3 slits into each side of the fish and stuff with sliced garlic and a slice of lemon.
Next step (and what better way to cook them), throw them on the BBQ (thanks Pops for the birthday present), for 6-7 minutes each side – that’s all, nothing fancy! And why nothing fancy? Well I couldn’t quite believe how much more flavour fresh/whole fish has in comparison to it’s frozen counterparts, coupled with the lovely charcoal flavour, these tasted absolutely sublime with hardly any effort.
I’d always been a little scared of cooking fresh fish (mainly because they’re looking at me saying “don’t cook me”), but it couldn’t be easier. So next time you’re in the supermarket, take a trip past the fish counter, pick up a Sea Bream and try grilling one of your own – you’ll love it.
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This post was written by Warren Nash on August 14, 2012 |
I always struggled to make the perfect omelette. I think it’s because I always wanted to make them reasonably healthy, but as a student, a good quality non-stick pan was generally hard to come by. I’d then end up eating the omelette out of the frying pan because it got stuck!
In my opinion, with any omelette recipe, there are a few KEY things you must do:
- Use a good quality pan with the oil even spread out
- Thoroughly mix all the ingredients together in a bowl (before cooking) until the egg goes fluffy
- Heat the frying pan on a large hob and over a low heat (so the pan is evenly heated)
- Heat for a couple of minutes under the hob
Check out our Omelette Recipe video below to see how to make the perfect omelette (including my favourite ingredient – Chorizo).
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This post was written by Warren Nash on August 1, 2012 |
So me and my mate Robbie (@itsmoirob) decided to start doing some product reviews of, well, random products we come across. So if you’ve not had a chance to check out our first two, you can watch them below.
Our first reviews are of R Whites lemonade lollies and Nuts about Caramel lollies.
To warn you, this is no Spielberg, just good honest, off-the-cuff opinions of random foods.
Enjoy!
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This post was written by Warren Nash on July 24, 2012 |
Hopefully you’ve had a chance to view our new series of cooking tips videos on the FitBrits channel.
It was a nasty knife accident that prompted me to make a video on how to use a knife safely, and since then, I’ve uploaded another tips video about high fibre foods (making good use of the green screen)!!!
It would be great to hear your feedback on what you think of our first couple of videos for the cooking tips series, so please leave a comment below, or on the comments page for each video (on YouTube) and let us know what you think.
You can see the first couple of videos in the series below, enjoy…
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This post was written by Warren Nash on July 18, 2012 |
Well it’s been about 6 months since I was one of the lucky winners of the YouTube Next Chef competition, so I thought I’d provide my loyal followers with a recap of what’s been happening over the past 6 months and what you can expect to see for the future of FitBrits.
After receiving all our new recording equipment, and whilst having weekly seminars on Google hangouts (with some great guest speakers), each assignment was to create a new cooking video that was along a particular theme. Check out our playlist of assignments.
Hopefully you can see how each video has progressed the more we do, and we hope you’ve enjoyed them. We even had a go at using the green screen for a Mojito Recipe and I tried my hand at live commentary for our Peanut Butter Nutella Cookies Recipe – you can be the judge of how well that went! I think the key learning there was always plan what you’re going to say!
Since then, we’ve recorded a series of Jubilee themed recipes as well as other great dinnertime dishes. We still want your suggestions on what else we should include for our Summer line-up of recipes, so submit your suggestion here.
Lastly, the FitBrits.com website was redesigned in December with loads more content and a fresh new look, so we hope you like it.
Going forward… We hope to see the FitBrits channel continue to grow with more and more cooking recipes. If you’d like to be a part of it, keep up to date, and help let more and more people know about FitBrits.com, please follow us on YouTube, Twitter and Facebook, and remember to use that ‘like’ button! You can also sign up for our newsletter to receive monthly recipes in your inbox.
Cheers for all your support,
Warren.
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This post was written by Warren Nash on July 3, 2012 |
If you’ve ever struggled to think of something to go with your dinner, you’ve come to the right place. Yesterday we had steak marinaded in coffee (that’s a blog post for another time!) with stuffed peppers, and they were a true delight!
Bursting with flavour and simple to make, all we did was cram spinach, sun-dried tomatoes and cream cheese into the peppers and bake in the oven. With hindsight, It would have been a good idea to put some cous cous in there too to absorb some of the cream cheese (to make it less runny). I’ll let you know how that goes on Twitter when I make these again.
And for one final tip with regard to making sure the stuffed peppers remain upright in the oven – because the skin of the peppers will go softer, the cocktail stick tripod method pictured doesn’t work too well! The best idea is to put each pepper in a ramekin and bake for about 15 minutes.
Enjoy!
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This post was written by Warren Nash on June 14, 2012 |
The Diamond Jubilee is just around the corner. If you’re celebrating it and want to cook up some right royal English food, check out our series of Jubilee recipe videos for English Scones, Cupcakes and Chunky Sausage Rolls. Click on a video below to view.
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We were hoping to include more recipes in the series, however, due to an unfortunate slip of a very sharp knife, filming had to be cut short (excuse the pun)!
Enjoy!
Warren.
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This post was written by Warren Nash on May 30, 2012 |
