What’s gone on this week? Markets, 10 a day and lentils

It was the week that the health gods decided to make us eat 10 fruit and vegetables a day, instead of the traditional 5. It was also the week that Donald Trump blocked several media giants from entering the White House and when my Instagram feed was taken over by images of pancakes.

What health news got my attention?

As mentioned earlier, this week it was announced that we should all be eating 10 fruit and vegetable portions a day. A study led by Imperial College London found that we should be eating up to 800g of fruit and veggies everyday.

The research was conducted to see how many nutrients we need from fruit and vegetables, to gain the maximum protection against disease and premature death. The findings was shocking to most of us, especially considering two in three adults struggle to eat there five a day now.

So what exactly does a portion of fruit or vegetables look like? Well Stylist posted a handy video about what exactly a portion is.

Where I went 

One of my favourite things about living in Antwerp is the market, every weekend there is a large market which takes place in the centre of the city.

I’ve gone to this market before on a Sunday and absolutely loved it, when I found out it was open on Saturday’s I had to visit. As a budget food blogger, I like to look around for food and try to not just stick to supermarkets.

Wandering around there were so many stalls serving Moroccan food, from olives to dips and fresh bread. There was a very talented and lovely gentleman who, in exchange for a euro, gave me an authentic tasting mint tea. One of my favourite things about Morocco was the tea so tasting it again made everything feel better.


There are so many tasters at the market, many stalls serving fresh bread with large pots of cream cheese dips. One of market stall workers were making up sandwiches for passing people, to enjoy a taster of their food.

Ingredient of the week

Last year I was told my my University lecturer to try and go vegetarian for a week, he said it would work well for my blog and give me a chance to try new foods. Boy, was he right! Thanks to that week I realised how amazing lentils, chickpeas and beans are.

I’m not a big fan of ‘fake’ meat, especially when you can substitute it for something just as nutritious and tasty. Lentils are ideal when cooking mince meat dishes, they have a similar consistency once cooked and absorb flavour. However, they don’t require an oil or produce any oil when cooking. Oh and they’re just over half the price of 1kg of mince.

This week I had one of the best curries ever, so good I instantly shared the recipe online with you all! The lentil curry was made using the same spices as a meat curry but without the meat. If you don’t want to go cold turkey on meat though, you can always try half and half. The lasagna I had this week was 50% lentils and 50% mince. This keeps the cost down but you don’t miss out on feeling full.

ASDA: £0.55 | Tesco: £0.35 | Sainsbury’s: £0.50

Meal of the week

As you’ve probably gathered I am a big fan of pasta, however, sometimes it gets very boring eating tomato based pastas. So this is an example of a two pan pasta dinner which is creamy yet still healthy and tasty, it’ll serve 2 of you with leftovers and it’ll take 20 minutes.


5 spirals of tagliatelle | 250ml of semi skimmed milk | 1 tbsp flour | 1 tbsp butter | 100g frozen vegetables | 1 tbsp garlic powder | 1 tbsp mixed herbs | 1 tbsp paprika | 1 white onion | 1 tin chickpeas | pinch of salt and pepper


Bring a pan of water to boil and add the tagliatelle and vegetables and leave to cook until the tagliatelle is soft, should take 15 minutes.

Chop the onion into small pieces and fry in a large frying pan, once they have softened and turned brown add the butter then once melted mix in the flour then add half the milk and stir well until thickened.

Once thickened add the remaining milk and stir well until thick again.

Drain the chickpeas and add to the frying pan, mix in all seasoning and leave on a medium heat to simmer while the tagliatelle cooks.

Once the tagliatelle is soft, drain and add to the frying pan, mix well to ensure the sauce covers the pasta and the vegetables.

Serve and enjoy.


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