Where To Stay – Luxury
The Royal Crescent Hotel & Spa is one of the ultimate holiday destinations.
Where To Stay – Budget
Travelodge Bath Central offers affordable accommodation for travelling visitors.
+ The Raven for beer
+ The Pump Room Restaurant adjacent to the Baths for lunch, where you can taste filtered water from the Baths
+ The Bath Brew House for beer
+ Vino Vino for cocktails
+ Bath Assembly Rooms for history
+ Sisi and May for shopping
+ African Latitude for South African biltong/beef jerky
+ Book your tickets here.
+ Read more about London – what to do, where to eat + where to stay on Travel Channel’s website here.
+ Read up on romantic food tips from Food Network’s “29 Days of Romantic Foods” here.
+ My dress is from Lipsy London.
+ More on The Savoy Hotel here.
+ Champagne Fromage for champagne & cheese
+ Salieri for lunch
+ Simpson’s for beer
+ Ebury Restaurant & Wine Bar for wine
+ The Coal Hole for beer
+ Angus Steakhouse near Paddington Station for steak dinner
+ Maroush for lebanese dinner
+ Carpenter’s Arms for beer
+ The Sugar Loaf for beer
I’m getting a lot of inquiries about the Banting diet, after the post I wrote here. It’s been shared over 47 times, which shows us just how serious people are about health! As a lifestyle blog, I try to post as much as I can about a range of lifestyle stuff. Food is a passion of mine, especially healthy eating. Enjoy these Banting recipes below for easy-to-make meals! They’re all very tasty. Follow my Banting board on Pinterest here. Fresh updates every week!
4 free-range de-boned, skinless chicken breasts
150g ground almonds
50g finely grated parmesan
¼ teaspoon salt
½ teaspoon black pepper
handful fresh parsley, finely chopped
Pre-heat the oven to 200°c.
With a meat mallet, thin out the chicken breasts slightly then slice into thin, long strips.
Beat the eggs in a bowl and set aside.
Mix the almonds, parmesan, salt, pepper and parsley in a separate bowl and set aside.
Coat the chicken first in the egg and then in the almond mixture and make sure that each strip is well coated. (Traditionally you coat the chicken first in flour because this makes the coating stick better, if you want you can do this but this will result in it not being low-carb anymore or you could experiment with coconut flour.)
Place the chicken on a non-stick baking sheet. At this point you can spray/brush them a little with olive oil or butter but this is optional.
Place the chicken in the oven and allow to bake for 15-25 minutes until the chicken is cooked through and the coating is crisp and golden.
Remove from the oven and allow to cool slightly before serving with fresh lemon and a dipping sauce of your choice.
1/2 cold avocado
1 frozen banana
3 tablespoons milk (I used chocolate almond milk)
1/3 cup Greek yogurt (I used vanilla yogurt)
1 and 1/2 tablespoons unsweetened cocoa powder
Combine all ingredients in a high powered blender or food processor, blend until smooth.
4 medium boneless skinless chicken breasts
8 slices uncooked bacon
1/2 cup onion, finely chopped
1/2 cup chopped mushrooms
1/2 cup shredded Swiss cheese
2 tbs chopped fresh parsley or 1 tbs dehydrated
1 tsp salt
1/2 tsp pepper
2 tbs butter
Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
Preheat oven to 350 degrees F.
Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per THIS VIDEO.
Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F.
What recipes can you recommend???
More next week!