The Fit Foodie: Pearl Barley Risotto and Shakshuka Breakfast Bowls
The summer is the perfect time for outdoor workouts. I run Fit Foodie workshops, and part of the day is a fitness session. At my workshop I bring a fitness trainer with me. Recently I had Billy O’Regan along, and his sessions are really great. I feel it’s important to find simple, accessible ways to stay fit and ways that are fun. I always try to incorporate a workout that people can repeat at home.
I have done these sessions in all kinds of places with people of all levels of fitness. The most stunning venue has been in the grounds of Ballymaloe Cookery School. Watching people taking part in one of our fitness sessions surrounded by organic vegetables has been a great experience.
One of the key ways to stay motivated is to have fit friend. Rather than organsing to meet your friends for a cup of tea try to meet up for a fitness session.
This week I wanted to share a fitness workout from my fit foodie workshop. This one is a buddy workout so be sure to grab a friend before you get started. This will only take a few minutes and it’s so worth doing.
Fit Foodie Workout of the Day:
Get into a plank position and hold it for at least 30 seconds. Do this four times.
In the past few months the Ballymaloe cookery school Instagram account has been really great. It offers great insights into the everyday life of the school; it’s definitely worth following to pick up cookery tips and get inspired to cook. @ballymaloecookeryschool
Pearl Barley Risotto with Beets, Mint and Peas
This is a healthier take on traditional risotto and shows that when you live the Fit Foodie lifestyle nothing is off limits. This is perfect healthy comfort food in my opinion, packed with nutritious goodness. It’s a great dish to make for friends or to have cold as lunch the following day.
Beetroots are great for our health. They are rich in iron and antioxidants. They lend the most beautiful, vibrant pink colour to this dish. The sweetness of the peas and freshness of the mint blend beautifully with the earthy flavour of the beetroots. The addition of the parmesan adds points on the taste scale and makes this still taste indulgent. I like to serve this with a leafy green salad.
Heat the olive oil in large heavy based saucepan on a medium heat, add the onion and fry gently until soft.
Add the garlic and pearl barley and continue to cook for 2-3 mins, stirring occasionally. Add the wine and mix through the risotto, stirring for about 2 minutes. Add the stock and stir well.
Simmer on a low heat, stirring occasionally until the liquid is fully absorbed by the barley; this should take about 20 minutes. Add additional stock if needed during.
Mix in the beetroot, peas and parmesan. Stir these through the risotto.
To finish sprinkle the grated parmesan and chopped fresh mint on top of the risotto.
Shakshuka Breakfast Bowls
This classic middle eastern breakfast has become really popular as of late. I’ve seen it pop up on café brunch menus and spread across my social media feeds.
And with good reason, these bowls are nutritious and very economical to make.
This breakfast bowl is the perfect sharing dish. Get the gang around for a Sunday brunch and serve it at the table in the pan with some chunks of freshly baked bread.
Pre-heat the oven to 180 degrees.
In a heavy bottomed saucepan heat the olive oil over a medium heat. Add the onion and peppers cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.
Add the garlic, chilli and tomato puree to the pan and cook for about two minutes. Add the spices to the pan and mix through.
Tip in the tin of tomatoes and simmer for about 15 minutes.
Pour the contents of the pan into an oven proof dish. Crack the 4 eggs into the dish and pop it into the oven for 25 minutes.
Remove from the oven and place in the middle of the table on a heat proof mat. Serve with crusty bread.
