Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
- In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
- Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
- Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
- Roast the tomatoes under the grill or in a pan until soft and slightly browned.
- Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.
Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.
2 Chicken Breasts
1 can 400g cannellini beans – drained
400ml chicken stock
1 white onion – sliced
1 carrot – sliced
1 yellow pepper – sliced
1 tsp dried rosemary
1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)
1 tbsp lemon juice
Salt & pepper to taste
- Heat a little oil in a large pan and gently fry the onions and pepper
- Add the chicken breasts and brown all over for a few minutes.
- Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
- 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
- Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.
Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.
You know me….I do love a good one pan meal and this is another for favourites list.
500g lean scottish beef mince
1 tbsp coconut oil
2 cloves garlic minced
1 red onion, sliced
1 red pepper, sliced
400g chopped tomatoes
500ml beef stock
2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)
60g low fat cheddar
Fresh coriander chopped to serve.
- Heat the coconut oil in a non stick pan
- Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.
- Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.
- Top with the grated cheese, allow to melt then sprinkle the coriander and serve.
Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Salt & pepper to season
- Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
- Preheat oven to 200 deg and oil a baking tray.
- Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
- Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
- In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
- Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
- Serve with some sprinkled coriander. Yummy!
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 4
200g butternut Squash – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
100g wilted spinach
Salt & Pepper to taste
- Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
- In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
- Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
- Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
- Serve. Yummy!
- I added some potato wedges to my crisperplate at the same time for a one pan meal.
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!
This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!
Easy to make and full of protein and iron.
Makes 2 portions
1 tsp oil
1 onion, chopped
2 tbsp curry powder
1 tsp ground mixed spice
2 garlic cloves or 1 tsp dried garlic
1 x 400g chopped tomatoes
1 can chickpeas (optional)
100g Spinach (optional)
1 packet of fresh green peas
2 cod fillets
zest of 1 lemon
handful of chopped coriander to serve
- Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
- Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
- Cook for about 10 minutes until sauce starts to thicken slightly.
- Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
- Squeeze on the lemon zest and coriander then serve. Yummy!
I served with some curry roasted parnsips and carrots.