ALL · Bread · fish · Healthy Eating Ideas · lunch/ light bites · sauces & dips

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce

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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:-

Serves 2

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

300ml water

 

  1. 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.                                                                                                          20190414_131455
  2. 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.
  3. Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!

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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

 

  1. Roast the tomatoes under the grill or in a pan until soft and slightly browned.
  2. Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.

 

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ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Chicken Enchilada Rice

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I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

 

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 12 tsp crushed red pepper flakes, 12 tsp dried oregano, 2 tsps paprika, 1 12 tsps ground cumin. 12 tsp sea salt)

1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                              20190413_163811
5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
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7. Serve. Yummy!
ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · superfoods

Steamed Cod & Spicy Butternut Squash Curry

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Oh yum!  A lovely little healthy warming dish on a very, very cold day today.

 

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

 

  1. Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
  2. Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
  3. Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
  4. Serve with the steamed cod. Lovely healthy quick mid week meal.

 

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · sauces & dips · Scottish Cuisine · superfoods

Avocado, Spinach & Pea Mash – served with steamed teriyaki salmon

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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

1 avocado

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)

 

  1. Place everything into a blender and mix until just combined.
  2. Serve. Simple as that!

I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!

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

Carrot, Courgette & Ginger Seabass Salad.

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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.

 

Serves 2

250g SeaBass

1 Carrot

1 Courgette

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

 

  1. Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
  2. Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
  3. 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.
  4. Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.

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ALL · breakfast · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders

Fluffiest Omelette

 

I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

 

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

 

  1. Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

 

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions. 20180902_124142

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

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

Chickpea, Potato & Spinach Curry

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Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.

I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!

 

Serves 2

1 can chickpeas

6 charlotte potatoes, cut into cubes

100g baby Spinach

1 can plum tomatoes

1 tsp cumin

1 onion, chopped finely

1 tsp ginger

1 tsp dried garlic

1 tsp chilli seeds

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp gram masala

1 tsp dried coriander

1 tsp olive oil/fry oil

 

  1. Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
  2. Add in the cubed potatoes and fry until potato is slightly browned, season.
  3. Add in the plum tomatoes, chop up and mix thoroughly.
  4. Now add in the chickpeas and mix through, simmer for about 20 minutes.
  5. Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
  6. Serve with Chapati or some rice.

 

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