Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour. Any excuse to get my KitchenAid mini processer out though…lol!
Makes 2 Servings
300 g Potatoes
1 bunch of asparagus
100g fresh peas or canned
1 red chilli
2 handfuls of baby spinach
2 Scottish cod fillets
- Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
- Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.
- Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.
- Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
- Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.
Makes enough for 6 tacos.
1 can Black Beans, rinsed (400g)
150g sweetcorn (fresh or frozen)
1 red pepper, diced
1 tsp dried chilli flakes or chilli powder
1 tbsp cumin
1/2 tsp onion granules
1/2 tsp garlic powder
100g baby spinach
6 Corn Tacos
50g grated cheese (any of your choice)
4 tbsp crispy onions (for recipe click here)
- Heat a little oil in a fry pan on medium to high heat
- Add in the pepper and sweetcorn and cook for about 5 minutes
- Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
- Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
- To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
- Heat oil in a large fry pan and fry the onions until browned and softened
- Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
- Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
- Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
- Season, serve and sprinkle the toasted cashews on top. Yummy!
Goes well with a little glass of Rioja.
I love this recipe, another great find from PON
Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!
2 small Fresh cod Fillets cut into strips
1/4 tsp mild chilli powder
1/4 tsp garlic granules
1/4 tsp ground coriander
Salt & rainbow pepper
Handful of mixed leaves (I used watercress, spinach & rocket)
2 spring onions – finely chopped
4 small corn tortillas (or low calorie ones)
2 x Wedges of lime
4 tsp Low fat greek yoghurt
1 tsp chilli flakes
- Heat a little oil in a pan on high heat.
- Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
- Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
- Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!
I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.
3 eggs – whisked
1 banana – sliced
1 tsp olive oil
1 tsp cinnamon
Salt & pepper to season
- Heat the oil in a pan on medium heat
- Place the sliced banana in the pan and cook for a couple of mins until soft.
- Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
- Cook for a further minute and serve.
I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!
1 x roll of puff pastry (shop bought)
2 large spoonfuls of ricotta cheese
1 large spoonful of parmesan cheese
1 tsp nutmeg
handful of grated Mozzarella cheese
1 tsp oregano
1 red pepper, green pepper
1 red onion
tsp olive oil
- Roll out pastry and place onto preheated crisper plate. (or tart tin)
- Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
- Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
- Spoon cheese mixture into the pastry tin or plate evenly
- Sprinkle the red onion evenly over, place the pepper circles into mix.
- Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
- Glaze with olive oil on top of vegetables
- Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes