ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Sweet Potato, Butternut Squash & Chorizo Chowder

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It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting.  This was a tasty quick option in my kitchen tonight and certainly hit the spot.

 

Makes 2 portions

150g Butternut Squash – chopped into cubes

150g Sweet Potato – chopped into cubes

1 onion – chopped finely

60g Chorizo – sliced

1 garlic clove – minced

1/2 tsp nutmeg

1/2 tsp dried sage

Salt & pepper to taste

Handful of chopped carrots, sweetcorn and peas (I used frozen)

300ml chicken stock

50ml cream

150g Spinach

 

  1. Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
  2. Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
  3. Add the sweet potato, butternut squash and vegetables and stir until coated.
  4. Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
  5. Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.

You could also sprinkle some nuts over for a more nutritious serving.

 

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ALL · dinners · Healthy Eating Ideas · pasta · superfoods

Spicy Tomato & Mushroom Pasta

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This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.

 

Serves 2

Pasta of your choice

200g Baby Spinach

150g Cherry tomatoes, chopped

150g Mushrooms, sliced

1 tsp dried garlic (or 2 cloves if you have fresh)

1 tsp smoked paprika

Pinch of chilli flakes

2 tbsp tomato puree

1/2 tsp cayenne pepper

Salt & Pepper to taste

 

  1. Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
  2. Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
  3. Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
  4. Drain the pasta and add to the sauce mix and stir until coated. Serve.

 

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ALL · Healthy Eating Ideas · One Pot Wonders · sauces & dips · superfoods

Beetroot Hummus

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In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.

The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.

 

Makes approx 600g

3 Large cooked Beetroots, diced

1 can 400g Chickpeas

2 garlic cloves, crushed

Juice & zest of 2 Lemons

4 tbsp tahini

2 tsp smoked paprika

Salt & Pepper

 

  1. Drain the chickpeas and keep the juice.
  2. Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
  3. Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.

Serve as you please. Makes a great dip.

Healthy too at just 71 calories per 50g.

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Moroccan Beef Pilaf

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Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.

 

Serves 2

1 tbsp olive oil

1 red onion, finely chopped

1 clove garlic, finely chopped

300g Scottish steak mince

1 tsp Chilli powder

2 tsp mixed spice

1/2 tsp turmeric

150g Basmati rice

300ml Beef Stock

100g frozen peas

2 handfuls of Spinach

Seasoning (salt & pepper)

 

  1. Heat oil in a pan on medium to high heat
  2. Brown onion and garlic for a few minutes
  3. Add in the mince with seasoning and brown
  4. Add the spices and cook for a minute, add the rice and mix through until coated.
  5. Pour in the stock and simmer for about 15-20 minutes
  6. Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
  7. Serve. Yummy!

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine · superfoods

Maple & Teriyaki Glaze Salmon

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Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.

I’m always looking for new flavours to try and this has got to be one of my favourites.

 

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

Select of vegetables to serve.

 

  1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
  2. Remove food from bag, keeping the marinade.
  3. I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
  4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

 

 

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ALL · Healthy Eating Ideas · lunch/ light bites · Salads · superfoods

Carrot Salad

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A lovely refreshing side salad. Perfect with fish.

 

Courgette – Spiralized or julienne style its up to you.

1 orange Carrot – as above

1 purple Carrot – as above

6 spring onions – sliced diagonally

small piece of ginger grated

Juice of 1 lime

2 tbsp olive oil

small bunch fresh coriander – finely chopped

Seasoning

 

  1. Mix everything in a large bowl and serve.

 

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ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · superfoods

Cheese ‘n’ Ham Omelette

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I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

 

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

 

  1. Heat some spray oil in a fry pan on medium heat
  2. Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
  3. I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
  4. Remove and serve. Yum!

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