Top Tips // Adventurous Eating

 
 
To help inspire people to try something new and spice up their lunchtimes, Off The Eaten Path has collaborated with renowned chef Deborah Thompson and i’m so excited to share on my blog her top tips for eating that little bit more adventurously and it doesn’t stop there…. she’s even give us some recipes! 
 
I’m a huge huge fan of ‘Off The Eaten Path’ crisps with Sea salt being my fave. After deciding to look after my gut and stop the bloating I try to opt for natural products where ever possible, these are made with real vegetables with 0 artificial flavourings or colours … plus taste the bomb.com!
Top Tips for Adventurous Eating
 
/ Get your adventure on by updating classics like the egg salad sandwich. Deconstruct it and add some exotic spices like dukkah to liven it up. 
/ Swap out traditional ingredients like noodles and lettuce for courgette and kale to
keep things light and full of vitamins and minerals. 
/ Pack snacks that you will actually want to eat. Off the Eaten Path is perfect for this. They’re delicious and great for popping in a lunch bag or a handbag for that snack craving. 
/ Blend sauces and infuse flavours to create new salad dressings and marinades, like the Thai peanut dipping sauce – but keep them on the side until you’re ready to eat. 
/ Pair fruit with savoury foods to create a whole new flavour profile and make the most of seasonal fruit. 
/ Pick foods that can withstand a few hours without refrigeration, like kale for salads and veggie noodles rather than pasta that can go soggy, so that you can get out there adventuring and still enjoy a stellar lunch. 
/ Add micro greens to your dishes. Usually reserved for fancy restaurants, these micro greens, widely available in supermarkets now, pack a flavour and jazz up your meal. 
/ Incorporate baby vegetables and multi-coloured veggies into your lunches such as candy beetroot and rainbow carrots. These all have different flavours than the regular varieties that are widely available. 
/ Use things like carrot tops or beetroot tops to make sauces like pesto. Eliminate waste and create a totally different and adventurous dip/sauce. 
/ Add sliced cucumber and mint to water, rather than lemon for a change.  
 

Spicy Mango and Cranberry Courgetti Noodle Bowl
Noodle bowls satisfy hunger pangs without the carb coma at lunch time. This sweet, sour and spicy noodle bowl is fresh and flavoursome to get you through the rest of the day.
Recipe:
      Spiralise 1 courgette and heat the courgetti noodles in a pan for 2 minutes.
      Add 1 tsp of grated fresh ginger, ½ a red chilli pepper, 1 tsp of sesame oil and 1 tsp soy sauce to add flavour.
      Remove from the heat, and place in a bowl. Toss with ½ a mango, peeled and cubed, with 1 tsp of dried cranberries and 2 tbsp. of chopped coriander.
      Add some sesame seeds to finish the dish.
Pairs perfectly with Off The Eaten Path Sour Cream and Black Pepper 
 
 
Six Minute Dukkah Egg Salad Box
An exciting (deconstructed) take on the boring old egg salad sandwich. Made with mixed baby greens, a boiled egg, and pistachio dukkah dressing with slices of rye bread.
 
 Recipe:
      Cook an egg in boiling water for 6 minutes and cool in a bowl of cold water for 2-3 minutes.
      Whilst its cooling, pull together a pistachio dukkah dressing by mixing together
o      1 tbsp. sesame seeds
o      2 tbsp. coriander seeds
o      1 tbsp. cumin seeds
o      50g chopped pistachios
o      2 tbsp. extra virgin olive oil
o      The juice and zest of half a lemon
      Set aside the dressing and toss some baby greens, cucumber, onion, baby radish and baby beetroot together.
      Slice the boiled egg in half, drizzle with the dukkah dressing and serve with fresh rye bread.
Pairs perfectly with Off The Eaten Path Sea Salt Rice and Pea Chips
 
 
What are you favourite flavours?
 
Love Chlo xxx
 
 
 
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