Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
- Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
- Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
- Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
- Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.
Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!
75ml Light Single Cream
Low calorie Spray
1 red onion – finely chopped
1 green pepper – finely chopped
50g kale – shredded
50g Spinach leaves – I used baby
2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)
salt & pepper to taste
- Beat together Cream and eggs with salt & pepper
- Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
- Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
- Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.
Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!
2 x chicken breasts – cut into chunks
50g butter, melted
1 tbsp olive oil
For the marinade:-
150ml semi-skimmed milk (or yoghurt)
1 thumb size piece of ginger – grated
3 garlic cloves – grated
1 tbsp gram masala
1 tsp cumin
2 tsp coriander
For the sauce:-
1 onion – chopped finely
4 cardamom pods
3 garlic cloves – finely chopped
1 thumb size ginger – grated
1 green chilli – finely chopped
1 tbsp gram masala
1 tsp cumin
2 tsp ground coriander
1 tbsp smoked chilli powder
4 tbsp tomato puree
100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)
Sea salt & pepper to taste
Rice of your choice and Naan bread to serve
- Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
- Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
- For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.
- Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
- Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.
- Serve over a bed of rice and some naan bread.
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Fresh Salad leaves – I used rocket
2 radishes – sliced
1/4 Avocado – sliced
4 small cherry tomatoes – halved
1 tbsp olive oil – for dressing
1 tbsp balsamic vinegar – for dressing
Few slices of Smoked Salmon and Smoked Halibut
Oh so Yummy! I have already ordered more!
Smoked Halibut Salad Smoked Salmon Salad
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
- Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
- Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
- Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
Want to get more veg into your life, eat healthy without compromising on flavour? This little creation ticks all those boxes, lovely little dinner after my workout at the Spin Studio.
Makes 1 serving.
1 x Courgette
50g Brown Rice
70g tin tomatoes
Black Olives – Small Handful (about 5 halved)
1 tbsp Black Olive Tapenade
1 tbsp Olive oil
Squeeze of Lemon Juice
1 tsp garlic
Ground Black Pepper
1 tsp Paprika
1 tsp Basil
Salt to taste
- Pre heat oven to 210 deg.
- Slice Courgette in half and scoop out centre, place on baking tray and bake for 30 mins.
- Meanwhile cook Quinoa and rice as per packet, mix together
- Add in tin tomatoes and mix through, heat gently
- Add in the rest of the ingredients and mix through thoroughly.
- Remove courgette from oven and spoon mixture into the boats…..Serve! Yummy!
Approx calories 241 per serving.
Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!
75g Red Kidney Beans
75g Borlotti Beans
75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)
2 tbsp sweetcorn
1/2 chopped red onion finely
Handful chopped parsley
Handful chopped Mint
40g Sliced Black Olives
1 tbsp Olive oil
1 tbsp white wine vinegar
1 tsp balsamic vinegar
Salt and Black pepper to taste
4/5 Kalette Leaves Chopped
- Mix everything in a large bowl and serve…….Yummy!
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.