Alcohol: Making the right choices

Following on from one of my first blog posts, and a concern of mine which prompted me to begin this blog in the first place (University: to drink or not to drink), I'm now taking this concept further. Myths around our alcoholic beverages, the right choices, the wrong choices, the better choices: you want to get drunk, not fat. This post, as with all my others, is directed at Students. As discussed in my first alcohol post, consumption of alcohol is a part of University life and one which is enjoyed immensely by the majority of students. I would never have considered cutting alcohol out altogether during my studies, but sometimes there's not always a need for it, and you can save yourself money and calories.

Alcohol Habits
Firstly, ask yourself the question: how many days of the week do you consume alcohol? If the answer is four-five times a week, you might think about linking that to your weight gain or lack of results despite exercising. As an ex-student myself, there was a period of time where my flatmate(s) and I would have a crate of beer in our halls at all times. However, it meant we found ourselves dipping into it almost every night, and spending up to £15 a week on it. When we decided to stop, we found ourselves going for alternative options, saving ourselves money and calories. A simple solution, if you think about it, and you'll notice the difference almost immediately.

The best way to limit your alcohol intake is to try and limit your drinking to nights out only, as opposed to casual drinking at home. My nights out were Wednesdays and either Thursdays or Fridays. I started thinking of these days as my student 'weekend', and therefore those days were acceptable for me to drink what I like. Sooner or later I found that I was only drinking 2-3 times a week, automatically limiting my alcohol intake and feeling much more energetic and alert on a day to day basis.

Which alcoholic drinks are the 'healthiest'?
Now, in my opinion it seems ridiculous to put healthy and alcohol in the same sentence, because here's your answer: they're not. However, in terms of making the better choices, here's some helpful information.

Beer
Beer is probably the worst (outside of certain cocktails) for calories per glass. A pint of Larger ranges from 170 calories (Fosters, Becks Vier) to 250 calories (Stella, San Miguel). Generally the 5% lagers will have more calories than the 4% ones, unsurprisingly. Bottled lagers such as Budweiser and Carlsberg Export are around 135 calories. There are, of course, 'Light' beers, which range from 90-100 calories. But in my opinion you do compromise on the taste. If you're only drinking 2-3 times a week, you may as well drink something you enjoy. So bare that in mind if you're thinking of sinking a few pints down the pub.

Wine
Wine has been known to be marginally better than beer, but it obviously depends on your quantities. A standard pub serving of red wine comes in at 120-140 calories. And a standard pub serving (175ml) of white wine comes in at 130-150 calories. But if you're planning to sink the whole bottle, we're talking 700 calories. So by the glass, it's better than beer, but when you have the temptation of the whole bottle it could be a different story.

Spirits
This is the main one, especially for students. Spirits on their own are pretty low in calories (most are under 100 calories). However, mixed drinks have the potential to become calorically disastrous. Once you start adding mixers to your 100 calorie shot of alcohol, things soon start adding up. Mixers such as fruit juices (Cranberry/Orange) can contain up to 136 calories on their own because of their sugar content. A jagarbomb (jagarmeister and red bull) contains 156 calories. The other mistake people make is reaching for the cordials, which are hidden sugars likely to increase your drink in calories. Try diet sodas, slimline tonic or soda water as a mixer for a drink just over 100 calories.

Use the Drink Aware website for more information on calories: here.

To sum up, here's a list of tips to consider:

1. Try to limit your drinking to your big nights out (2/3 times). If you happen to have 3/4 big nights out a week, then move onto the next step for alternative advice.

2. Set a budget. If you only take out £20 cash, you will only spend £20 cash. Don't do the typical mistake of taking out your card and waking up with heartbreaking figures written on receipts.

3. Go for a smaller one. If you go for a single rather than a double, or bottled beer instead of a pint, you're automatically cutting down whilst still being involved.

4. Stay hydrated. Don't go for alcohol if you're really dehydrated. You'll drink it faster and therefore more of it. Quite a few studies suggest drinking a glass of water with each drink you buy, which doesn't suit everyone. But ensure you hydrate properly before you start drinking.

5. Take it a day at a time. If you currently drink 4-5 times a week or more, try cutting out one day a week until you reach your target. For example, make tuesdays a non-alcohol day. Every day you do is a step in the right direction. 

One-pan Salmon with Roast Asparagus

One-pan Salmon with roasted Asparagus, Potatoes and Tomatoes

This is such a simple meal which requires no effort at all. And what's best is that it's quick, cheap and healthy if you pick the right ingredients. I've taken this recipe from BBC Good Food (here) and barely needed to change anything! Some recipes include squeezes of lemon or more exotic looking vegetables, but sometimes simple is best, and this recipe is delicious and perfect for a mid-week meal.

Things you'll need:
Serves 2

• 2 x Salmon Fillet*
• 2 x Small Baking Potatoes
• 10 x Cherry Tomatoes
• 200g Asaparagus (Chop the bottoms off)

* Buy salmon fresh from frozen in these packs - works out cheaper per portion!

Price Overall: £4.20

Per serving: £2.10

Approx, based on Tesco prices

Cookings Instructions:

1. Preheat the oven to 200 Degrees. Slice the Baking Potatoes into bite-size chunks and scatter in a baking tray with some oil, salt and pepper. Bake in the oven for 20 minutes until starting to brown.
2. Toss the Asparagus in with the sliced Potatoes for a further 15 minutes.
3. Throw in the Cherry Tomatoes and nestle in the Salmon Fillets and continue to cook for 10-15 minutes until salmon is cooked through. Then serve.

At just over £2 a portion, this dish is affordable, delicious and so easy to make! You're guaranteed to have your housemates jealous when you pull this colourful fun dish from the oven.

Gordon Ramsay's Pork and Sauté Vegetables

Gordon Ramsay's Pork and Saute Vegetables

This dish is inspired by a Gordon Ramsay recipe, but I have replaced the original meat ingredient (Veal) to Pork because it is cheaper and more readily available from supermarkets. There are no carbs in this dish, you can easily add potatoes or rice if you wanted to, but I went without and doubled my veg intake instead and felt perfectly satisfied. I improvised a sauce to go with the Pork which soaks up all the juices - really easy and delicious! 

Things you'll need:

Serves 2

• 2 x Pork Steaks
• 1 x Courgette
• 1/2 x Aubergine
• 1/2 x Pepper
• 200ml x Creme Fraiche*

* I also added chopped apple to my sauce, just because it goes really well with Pork! But if you want to really cut your costs, don't bother with the sauce, it's completely up to you.

Price Overall: £3.36

Per serving: £1.68

Cooking Instructions:

• Place the Pork Steaks in a frying pan with a little oil. Fry for around 10-15 minutes, turning half way until golden brown on both sides.
• Meanwhile, chop the Courgette, Aubergine and Pepper into 1cm cubes. 
• Place the vegetables in a frying pan with a little oil and fry for 5 minutes until just tender.
• Just before serving, add the Creme Fraiche to the Pork in the pan and scrape any juices from the bottom of the pan, the sauce should be a creamy brown colour. Serve with your saute vegetables.

Always remember, white meat tends to contain less saturated fat than red meats, so it's always good to vary your diet and have a night off from chicken with a dish like this! Plus, the vegetable quantities I've stated above can easily be changed if you want to pack more goodness into your dish, or if you're worried the lack of carbs will leave you hungry - just add more veg! This student take on a Ramsay recipe is quick, delicious, and has little ingredients to shop for. 

Spicy Turkey Chilli

Spicy Turkey Chill

A low fat alternative to beef which still provides tasty chilli flavour. Turkey, in comparison to beef, is leaner and cheaper. This recipe also constitutes as low carb because you have the option to add them or not. It can be accompanied by rice, a jacket potato, pitta bread, wedges or (as I chose) a flatbread. Whether you need the energy fuel or not, here are the details of this lean, low fat retake on the traditional Chilli Con Carne!

Things you'll need:

Serves 2

• 250g Turkey Mince*
• 1 x Pepper
• 1 x Onion
• 1 x Can Red Kidney Beans
• 1 x Chopped Tomatoes
• 1/2 x Chilli Pepper
• 1 x tsp Cumin
• 100ml Beef Stock (Optional)**

* These days, Turkey breast mince is the same price as minced beef. However, Turkey thigh mince is a lot cheaper!

** Some people might miss the normal 'beefy' taste of their chilli, so add a stock cube to enhance some of that flavour instead.

Price overall: £2.41

Per Serving: £1.20

Cooking Instructions:

1. Heat Oil in a Large Pan. Add the chopped Onion and fry until golden. Then add the Turkey Mince, break the mince apart and cook until browned
2. Add the chopped Pepper and Chilli Pepper until soft
3. Add the Cumin, Red Kidney Beans, Chopped Tomatoes and Beef Stock (Optional) and stir altogether. Simmer for 15-20 minutes. 

A relatively quick, cheap and tasty meal which is suitable for any night of the week. This is also a good dish to cook up for a group of friends or cook larger portions to freeze for another time. So next time you fancy a bit of warm comfort food but don't want the extra sat fats, make the substitution from beef to Turkey.

Zesty Fish with Crushed Potatoes and Peas

Zesty Fish with Crushed Potatoes and Peas, Spinach and Capers

I really really enjoyed this dish! It was light, full of flavour and I used ingredients I wouldn't normally cook with. The main difference with this recipe is the sauce: it's super thin and made up of only a few ingredients, much easier and saves on time. Adapted from recipe here on BBC Good Food.

Things you'll need:

(Serves 1)

• 1 x White Fish Fillet*
• 1 x Potato
• 3 x Tbsp Frozen Peas
• 2 x Tsp Capers
• 1/2 a Lemon (juice)
• 1/2 bag Fresh Spinach or blocks Frozen Spinach**
• 1 x Tbsp Olive Oil

* I used Trout but any white fish fillet will do. As I've mentioned on My Top 10 Money Saving Tips you can buy these fresh in frozen packs for much cheaper.

** Similarly to above, Frozen Spinach is cheaper and still locks in all the flavour. All that's required is heating the blocks in a saucepan to break them down.

Price per portion: £1.24

Cooking Instructions:

1. Mix together the Olive Oil, 1/2 Lemon juice and Capers.
2. Peel and slice the Potatoes and put them in boiling water for 15 minutes (approx) until tender. 
3. With about 8 minutes to go, fry the White Fish, turning half way through until both sides are golden brown and the fillet is cooked through. Pore in the sauce mix at the last minute just to heat through.
4. Meanwhile, wilt the Spinach in frying pan with a little oil until it breaks down.
5. Mash the Potatoes and Peas together and serve with the wilted Spinach and pan-fried Fish.

Affordable, quick and super delicious! Try not to worry too much about timings, if your mash is ready before your fish, you can always have it ready to serve and cover it with tin foil whilst you cook the rest. I wish I could eat this all over again - give it a go!

Italian Steak Supper

Italian Steak Supper with Garlic Flatbread

Lets be honest, steak isn't something which you would expect to appear on a healthy student cooking blog: it's delicious but high in saturated fat, and it's commonly thought of as being an expensive luxury. However I've thought of a way of getting around it, inspired by a recipe in Ideal Home Magazine. This dish is light, summery and full of fresh vegetables - the Garlic flatbread is completely optional, as the dish stands well on it's own as well.

Things you'll need:

Serves 2

• 2 x Frying Steaks*
• 2 x small Red Onion
• 1/2 Courgette
• 10 x Cherry Tomatoes
• 2 x Handful of Rocket
• 1 x Flatbread**

* Because you end up cutting the steak into slices, you don't need to worry too much about thickness, and standard frying steak will do (and is the cheapest option). Try Tesco's option, which can work out under £1 a steak!

** If you would like to have some carbohydrates with the meal, try one of these which we split between 3 people.

Price overall: £3.17 (£3.50 with Flatbread)

Per portion: £1.59 (£1.75 with Flatbread)

Cooking Instructions:

(If cooking a flatbread, preheat the oven before you start and cook according to packet guidelines.)

1. If you have one, use a griddle pan. Otherwise a regular frying pan will do. Heat some oil in the pan. Cut the small Red Onions in two and place in the pan. (If you have some skewers they will help hold the onions together if you slide them along it, if not then don't worry.) Turn the halved Onions every 1-2 minutes to brown all sides.
2. Slice the courgettes thinly and lengthways (as in the picture above) and add them to the pan alongside the onions. Cook for around 3 minutes on each side until they have that nice charcoaled effect. 
3. As the pan fills up, remove the slices of Courgette, place on a plate and cover with foil to keep warm. Once you have space, add the cherry tomatoes. Keep moving everything around so each item is browned all over. 
4. Once your Tomatoes are cooked and removed from the pan (under the foil) add your Steaks. Cooking time is dependent on how you like your steak cooked, but stick to this as a guideline: 1 1/2 minutes each side - Rare. 2 minutes each side - Med Rare. 2 1/2 minutes each side - Medium. 3 minutes each side - Well done. 
5. Take everything off the heat and slice the cooked Steaks into strips. Place a handful of Rocket on each plate and top with your Courgettes, Tomatoes, Red Onions and Steak.

There you go! This is a real throw-together salad, with a nice mixture of hot and cold ingredients which work really well. And at this affordable price, it makes Steak student-friendly!

Smoky Beans with Basil & Bacon

Posh beans on toast, in other words.

Popped home for lunch? Feeling lethargic and need to conjure up some energy to get to a lecture or meeting? This 'posh beans on toast' lunch idea is high in fibre, which means energy is slowly released over the hours following lunchtime. You'll be feeling energetic in no time! Why not just grab a can of heinz baked beans, I hear you ask? Beans are low fat, that's for sure. But Heinz baked beans contain 10g of sugar which is 11% of your daily amount (see here), whereas this recipe contains 0g of sugar (see here). Plus with this, you get to add a whole variety of other flavours which are fresh and delicious. Easy choice, if you ask me!

Things you'll need:

1 portion

• 1-2 x Wholemeal Bread (depending on how hungry you are!)
• 1/2 can Cannelloni Beans
• 1 x Rasher of Bacon (Cut using scissors)
• 1 x Large Tomato
• 1/2 small Onion (Chopped)
• Handful of Basil (Optional)*

* The Basil I used was fresh, but this isn't always convenient for students as it goes off very quickly. It tastes great in this dish, and goes well with any tomato-based recipe (such as Somerset Stew or Spicy Meatball Ratatouille). So if you plan your weekly meals out, you'll use up your fresh basil without it going off.

Price per portion: 86p

*with Basil: 96p

Cooking Instructions:

1. Toast 1-2 slices of Wholemeal Bread
2. Meanwhile, heat a splash of oil in a frying pan and gently fry the Onion and Bacon until golden brown.
3. Then drain the Cannelloni Beans and add to the pan with the Tomato, roughly chopped. Mix together for approx 2 minutes.
4. If using Basil, tear bits of the leaves into the pan and stir with the other ingredients. Serve immediately on your toast.

Heinz baked beans are known as a staple student cupboard ingredient, but give this one a go - lower in sugar, more flavours, and another great cheap eat at under a pound a portion! 

Chicken, Pesto and Pinenut Wrap

A tasty lunch option

This is an easy, delicious lunch wrap which can be taken anywhere. With a few cupboard ingredients, tons more flavour can be added to the standard chicken wrap. Plus, this meal works out far cheaper than buying from a shop when you're out and about. Take 5 minutes out of your morning (or night before), put it in a container and have it when you like. No hassle, no stress, no money wasted.

Things you'll need:

Makes 1 wrap

• 1/3 Roast Chicken Pack*
• 1 x tsp Pesto
• 1 x Wholemeal Wrap
• Handful of Rocket Leaves
• Handful of Pine Nuts (optional)

* You have many options here. All major supermarkets sell ready made roast chicken pieces ready to throw in sandwiches/wraps like this. The cheapest way to do this lunch would be to use leftover chicken from a roast dinner. Plan ahead and save the pennies! However, for convenience purposes, pricing is based on the ready made packs provided by supermarkets.

Price per wrap: £1.07

Cooking Instructions:

1. Lay the Wholemeal Wrap down on the surface and spread 1 tbsp of Pesto over the base.
2. Lay the chicken in a line down the middle of the wrap and scatter Pine Nuts (optional) on and around the chicken.
3. Bunch the handful of Rocket Leaves on top of the chicken
4. Fold up the bottom of the wrap (so no fillings fall out) and tuck in the sides. 

A similar Tesco sandwich here is priced at £2, so it's definitely worth making you're own, especially given how easy it is! On the go, cheap tasty chicken pesto pine nut wrap!

My Top 10 Money Saving Tips

Money saving tips for student cooking

Throughout my blog I've provided various recipe ideas for students which are tasty, healthy, and most importantly don't break the bank. However, once a student is let loose in a supermarket, everything can go to waste. One example being falling victim to the 'impulse buy': seeing something temptingly unhealthy on offer and picking it up, all the while knowing that it's a.) not good for you and b.) making you spend more money.  Here are my top ten money saving tips for students when doing your food shop:

1. Plan your meals: Wastage is a huge problem in our food industry. The average household is throwing away up to £50 worth of food a month!(*) This is normally caused by food not being used and turning into a disgusting green unidentifiable object, but sometimes people are throwing away food which is perfectly fine to eat. 'Use by' dates are merely a guideline for the consumer, and supermarkets are legally not allowed to sell food within the days approaching this guideline. However, you'll often find that food is generally fine to eat for up to 3 days past this guideline date. A common student motto when it comes to food is 'If it looks fine and smells fine, it'll taste fine.' Secondly, the best way to get around wasting your food (and your money!) is by planning your meals. It takes no time at all, and making a shopping list means you're far less likely to buy things which aren't on it! Pick a recipe, make a list of the ingredients, buy them and use them! No wastage, no money lost, no hassle.

2. Bag big reductions: As soon as I enter the supermarket, the first place I go to is the reduced section to buy my meat. A bit of a no-brainer for students, I know, but some people are unaware of its existence. Reduced items are likely to either have damaged packaging or, more likely, about to pass their sell-by-date. Do not be put off by this! This food is perfectly fine to purchase on that day, but ensure that you either cook it that evening or, as I always do, freeze the meat until a later date! Secondly, time your shop with the evening reductions. Each supermarkets reduction times vary depending on their opening hours, but as a rough guideline:

Supermarket rough reductions schedule

Amount you may be able to save
	Up to 25% off	Up to 50% off	Up to 75% and up
Asda	12 noon	5pm	9pm
Morrisons	-	5pm	7pm
Sainburys	1pm	5pm	8pm
Tesco	8am	4pm	8pm
Co-op	8am	5pm	7pm

3. Portion Control: This is also linked to number 2, save on food, calories and ultimately your money by making sure you're not piling your plate up. You risk either overeating or being unable to finish everything on your plate and having to throw it in the bin. There are so many different bits of advice across the internet about portion control: tips and rules that you should abide by. But I find this picture was the most useful, and something I try and stick by myself:

If your plate looks like this, you're taking a step in the right direction to avoid food/money wastage and overeating!

4. Sugary foods - if you don't buy them, you won't eat them! It's as simple as that. Students actually do pretty well for this, tight budgets mean that sugary snacks and treats just aren't a priority. However, people do slip up. And quite often it'll be those students which buy the sugary snacks who are then having to live off high-salt/fat processed ready meals on the cheap, because they've spent all their money on their dessert (they're really not doing themselves any favours.) If you do often have a sweet tooth, there are so many other healthier options to satisfy it, one of my favourites being a low fat/sugar yoghurt if I'm craving something sweet after dinner. To avoid the temptation in the supermarket, do what I do and shop around the outside aisles. Outside aisles = fresh food. Inside aisles = sugary, non-perishable snacks. If you don't buy them, you won't eat them!

5. Buy supermarket own brands: This is actually really important. Some students will come to University with the ideas in their head that they must continue to buy the brands that they're used to seeing in their fridges at home. No, no, no! This is the easiest way to rack up a hefty priced shop at the counter. Just because you're used to eating Activia yoghurt doesn't mean that Sainsbury's own brand is not just as satisfying. Try not to be picky, if you've got Wheatabix cereal priced at £2.39 and tesco everyday value range priced at 94p, it's a no-brainer! But watch out - the branded, high profit foods are strategically placed at your eye level: you see the brand, you recognise it, you buy it. Without looking up and down to the cheaper brands you're missing out on the better value product. Bear this in mind when you go to pick up that Heinz Ketchup or Uncle Bens rice: have a look up and down and you'll find something cheaper.

6. Utilise frozen meat packs: The reason the price of a meal goes up is nearly always down to the choice of meat. Vegetarian meals are more often than not far cheaper simply because of the absence of the expensive ingredient: meat! However, there are ways of not being sucked into splashing out on organic, free range items (sorry, but we are students!) Head to the frozen food section and look at the frozen fish and chicken portions. They'll look like this and this and supermarkets sell nearly all varieties of meat and fish in frozen form. I know the phrase 'frozen food' automatically conjures up images of processed meals, but these portions of meat/fish have been frozen from fresh, are great value for money and significantly cheaper than fresh meat. Each recipe on Easy Peasy Student Cooking is priced according to these frozen portions, instead of paying up to £2 for a Chicken breast, you can pay 40p instead! Alternatively, local butchers can often get you cheaper and larger meat portions than the supermarkets can offer you. So if you have one nearby, make sure you check them out!

7. Buy in-season food: Not many people would think of this, or be bothered about researching which foods are in what season! Buying strawberries in the depths of winter is going to prove expensive - this is an extreme case, I know, but it's the same for various bits of fruit and veg. Buying in-season food means it is mass produced and easy to get hold of, therefore cheaper. Here's a list and recipe ideas to make things easier:

January: Oranges, Kale, Parsnip, Pomegranite. Seabass, Mussels, Venison. Recipe: Healthy Fish & Chips

February: Cauliflower, Leek, Cabbage. Seabass, Mussels, Venison. Recipe: Chicken and Leek Pie

March: Spring Onion, Spinach, Leek, Beetroot. Seabass, Sardines, Mussels, Salmon. Recipe: Eat Yourself Thin Fish Pie

April: Spring Onion, Rocket, Spinach, Watercress. Lamb, Crab, Salmon. Recipe: Creamy Salmon Spaghetti

May: Asparagus, New Potatoes, Radish. Lamb, Crab. Recipe: New Potato Salad

June: Broad beans, French beans, Peas, Mangetout, Raspberry, Strawberry, Tomato. Mackerel, Lamb, Crab. Recipe: Asparagus, Courgette & Pesto Risotto

July: Apricot, Beetroot, Aubergine, Blackcurrent, Cherry, Courgette, Cucumber. Mackerel, Lamb, Crab. Recipe: Smoked Mackerel Salad

August: Apple, Blackberry, Blueberry, Marrow, Pepper, Broccoli. Scallop, Seabass, Lamb. Recipe: 5-a-day Beef Stir Fry

September: Carrot, Mushroom Pear, Plum, Pumpkin, Apple, Beetroot, Courgette, Cherry, Aubergine. Recipe: Beef and Vegetable Casserole

October: Apple, Mushroom, Aubergine, Fig, Beetroot, Celeriac. Pheasant, Lamb, Mackerel. Recipe: Beef Stroganoff

November: Cranberry, Apple, Parsnip, Cabbage, Celeriac, Pumpkin. Pheasant, Scallop. Recipe: Normandy Pork with Cider

December: Apple, Brussel Sprout, Celeriac, Cranberry, Parsnip. Pheasant, Turkey. Recipe: Mexican Turkey Nachos

8. Make your own: There are many food and drink items which you can easily make yourself for cheaper than buying them ready-made. Don't buy fruit juice or smoothies to try and shortcut your way to your 5-a-day: those items are full of sugar and more expensive than making your own (see my smoothie recipe here). Or that Arrabbiata Pasta Sauce which cost you £1.40 when you can make your own healthier version from chopped tomatoes, pepper, garlic and chilli for around half the price. Don't be lazy! You will save yourself money and calories. 

9. Cook with a friend or cook for two: nearly every item you will buy in a supermarket will be measured for two people. Avoid overeating or wastage by halving the price of the food shop with a friend, or cook for two and then freeze portions. The freezer is your friend, you can make a big portion of Warming Veggie Curry and separate it into two (or more) portions and freeze the remainders! Do not serve it all up, overeat and bin whatever you've leftover on your plate - use your fridge/freezer and save the portion for another meal!

10. One big shop, not lots of small shops: if you're someone who often finds themselves looking at an empty fridge thinking you need to go out to buy something for dinner, but you were only there two days ago? Yes, you know who you are. At University, I would shop once a week maximum, but normally a £30 shop would last me two weeks. Regularly popping into the supermarket means you're not only 1.) shopping hungry which means 2.) you are susceptible to impulse buys leading to 3.) spending more money. It's incredibly easy to head out to shop for your dinner and end up getting a £15 shop in because you don't have a list, don't know what you fancy and therefore buy things you just don't need. It pays to plan ahead!

There you have it. Some may seem obvious, some you may have never thought of before. Hopefully at least one of these points has helped you when it comes to buying food. Happy shopping!

Healthy Hot Dog

Half-fat Sausage Hot Dogs

A great summer lunch option with any of that leftover BBQ meat in the fridge! There is nothing special about this recipe, anyone can make it, but people tend to fall down by simply picking the wrong things off the shelves. Sausages are not the best meat for you: ground meat wrapped in intestine doesn't exactly scream healthy. But no one can deny that they're delicious, and recently the UK supermarkets have decided to help us out by producing sausages with 50% less fat content - only 3.2g of saturated fat per 2 sausages. Great news. I jumped on this and found there was no compromise on taste whatsoever, and at 89p a portion, this recipe has made me some delicious, easy peasy lunches!

Ingredients:

Serves 1

• 1 x Wholemeal Baguette*
• 2 x Half-fat Sausages
• Handful of salad 
• 1/5 Red Onion (Optional)

Price per Hot Dog: 89p

* Sainsbury's 'Bake at Home' baguettes (here) are cheap and only take ten minutes in the oven. You only need to use 1/3 of one baguette for this recipe. Just make sure you pick the 'wholemeal' option rather than 'White'!

Cooking Instructions:

1. Pierce Sausages and place under a hot grill, turning occasionally until golden brown all over.
2. Meanwhile, place 1/3 of your Baguette in a pre-heated oven of 200 Degrees for 10 minutes.
3. Serve your grilled Sausages in your crispy Baguette with a Side Salad. (If using Red Onion, gently fry in a saucepan until crispy and top your Hot Dog.)

If you're a big Hot Dog fan, this recipe lends itself to be personalised whichever way you'd like with toppings. However, be wary of smothering anything with cheese, as your fat count will soar without you realising! Enjoy your hot dog as a lunch or light dinner option!