Oh yum! A lovely little healthy warming dish on a very, very cold day today.
Makes 2 servings
2 x cod loins
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
- Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
- 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.
- 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.
- Serve with the steamed cod. Lovely healthy quick mid week 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!
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.
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
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.
- 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.
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.
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!
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
- 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.
- Add in the cubed potatoes and fry until potato is slightly browned, season.
- Add in the plum tomatoes, chop up and mix thoroughly.
- Now add in the chickpeas and mix through, simmer for about 20 minutes.
- Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
- Serve with Chapati or some rice.
I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.
Makes 2 portions
For the Jam
10 cherry tomatoes – 1/4
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp butter
1 red onion – finely chopped
For the French Toast
2 slices of bread (I used wholemeal)
1 tbsp butter for frying
Salt & pepper to taste
1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.
1/2 Avocado – sliced
- To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
- Saute the onion on medium heat until tender about 5 minutes
- Add brown sugar, stir and cook for a further 3 minutes
- Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
- To make the French Toast:- Heat 1 tbsp butter in a fry pan.
- Whisk the eggs and season with salt & pepper
- Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
- Steam cook your kale.
- Place kale onto toast, then avocado slices then top with the jam.
- Serve…….so Yummy!
I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-
Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.
Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.
Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.
2 Large eggs
Mixture of tomatoes
oil 1 tsp
Chopped Chilli (optional if you like a bit of spice)
- Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
- Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
- Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
- Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!