Nutri bullet review and recipe: banana blueberries smoothie with chia seeds

I’m sure you’ve heard of Nutribullet – the superfood extractor that is so in right now. It claims to “completely break down your food to get all the essential nutrition” (that you don’t even get by chewing) with its “super high powered motor” and “bullet cyclonic action”. So, no, it’s not your usual blender or juicer… it’s much better than that. My husband and I were very lucky to have been given one of these as a gift recently. We tried it for the first time last weekend and it was amazing. “Releasing essential nutrition” aside, it’s a very powerful blender, yet it’s smaller (and much more good looking) than most regular blenders. I like the fact that it’s easy to set up, use and clean. And I also like the fact that the jugs serve as cups, so you can use them to drink your smoothies (or whatever it is you made) on the go or store them in the fridge – they come with handles and lids, so it’s very convenient. With most of us leading a very busy lifestyle these days, we tend to forget to eat healthily, let alone get our 5 a day. But with Nutribullet, I believe I’ve found my shortcut to a healthier lifestyle!

Anyway, here’s the first smoothie we made with Nutribullet – we mixed two popular superfood (blueberries and chia seeds) with bananas and almond milk to create a smoothie that’s just full of goodies (that is, high in antioxidant and work as an immune system and energy booster):

angeliquelee-nutribullet-bananablueberries-01

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If you’re interested, here’s what you need:

2 bananas
A handful of frozen blueberries
A pinch (or 2) of chia seeds
Almond milk (filled to the line)

Serves 2

Disclosure: this is a non-sponsored post; all opinions are completely my own based on my personal experience.

Comfort food: “nasi goreng kampung” (that is, village-sytle fried rice)

I love comfort food, and food that is easy and quick to cook. For me, nothing beats “nasi goreng kampung” (which loosely translates to village-style fried rice) as the ultimate after-work meal for lazy cooks (like me). It literally takes minutes to whip up, especially if you’ve got leftover rice in the fridge; in fact, I wouldn’t cook it with freshly cooked rice (kinda defeats the whole quick meal thing if you’ve got to cook the rice first, and besides, fried rice is best made with leftover rice).

Nasi Goreng Kampung | www.angeliquelee.co.uk

So, anyway, here are what you need:

  1. Leftover rice
  2. A handful of dried anchovies
  3. Cooked and peeled king prawns
  4. Bird eye / finger chillies (how many depending on how spicy you’d like your rice to be; I usually use 2 chillies for 1 portion of fried rice)
  5. 2 cloves garlic, peeled and slice (or if you’re lazy like me, use the very lazy garlic instead)
  6. 1 bag of baby spinach
  7. 3 eggs (or 2 if you don’t want a sunny-side up)
  8. A bit of light soy sauce and dark soy sauce
  9. A bit of sunflower oil

And here’s how to cook it:

Microwave the baby spinach (yes, I’m lazy). At the same time, heat some sunflower oil in a wok and fry the dried anchovies, prawns, garlic and chillies for a few minutes. When the anchovies are cooked, drop 2 eggs into the wok and lightly beat them until almost set. Then add the rice and baby spinach. Mix well with a bit of light soy sauce and dark soy sauce (to taste). Plate. Fry your sunny-side up (if you want to). Serve.

Omelette with prawns, tomatoes and herbs: yum!

I love omelettes. I really do. They make a good hearty high protein breakfast, lunch, and dinner. Yes, I can eat them all the time! Here’s one of my favourite personal recipes – it’s very easy to make, healthy, nutritious, and just yummy. Enjoy! 🙂

Omelette with Prawns, Tomatoes and Herbs | www.angeliquelee.co.uk

What you need:

  1. 4-6 eggs (depending on how many people you’re trying to feed or how big an eater you are; I use 4 eggs to cook for one person (me!))
  2. Cooked and peeled king prawns
  3. Cherry tomatoes
  4. Dried parsley
  5. Dried coriander
  6. Crushed chillies
  7. A bit of lime zest
  8. A bit of sunflower oil
  9. Salt to taste

How to cook:

Beat the eggs in a bowl and add some salt to taste. Heat the oil in a non-stick frying pan and fry the prawns and tomatoes for a few minutes. Add a bit of lime zest and pour in the egg mixture. Cook for a few minutes until set and sprinkle a bit of dried parsley, coriander, and crushed chillies. Flip it over so that it’s well-cooked. Serve. Simple, yes?!