Healthy Eating

Fabulous Fish Curry

Fabulous Fish Curry

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I didn’t really know what to call this as I did not want to niche it! This white fish curry would appeal to those watching what they eat (clean/healthy eaters) as much as those who just love a really tasty curry.
The key here is the wondrous paste, fresh and bursting with flavour!
Serves 2 (double up if you want and use for lunch the next day!!)
300g Cod Loin

25g Unsweetened Desiccated Coconut

2 Garlic Cloves, Chopped

1 Large Onion, peeled and chopped

1/4 tbsp Coriander Seeds, crushed in a pestle and mortar

1 tsp Turmeric

1 tsp Cumin powder

1 Fresh Red Chilli, finely Chopped

Fresh Red Chilli and Coriander leaves to serve
Serve with cooked brown rice.
Place the garlic, onion, Coriander seeds, Turmeric, Cumin and Chilli in a food processor and blend to a super fine, smooth paste.
Add the mixture to a heated frying pan. Cook for a couple of minutes.
Add around 225ml water and bring to the boil.
Add the fish and if necessary too up with a splash more water to ensure that the fish is covered.
Give it a bit of a stir and be very careful not to break up the fish.
Cook until fish is cooked through and serve with brown rice.
You could throw in some spinach or cauliflower..whatever you fancy towards the end of the cooking.
Enjoy your guilt free loveliness 😇

 

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Tuscan White Beans

TUSCAN WHITE BEANS


I totally adore beans (except for baked beans!!😂) they are so versatile and can be made super tasty in minutes! Full of protein too (roughly 11g per serving!!)they make the perfect accompaniment to many meals.

I had mine with a fillet steak and my little birdies had theirs with sausages!!
2 Garlic Cloves, crushed

Pinch Chilli Flakes

1 Plum Tomato, chopped

1 Sprig Fresh Rosemary

2 Cans Cannellini Beans, drained and rinsed

1 Handful Parmesan Cheese

1 tbsp Chopped Fresh Parsley

50ml Water

Olive Oil

Malden Sea Salt and Black Pepper
Begin by heating a dash of olive oil in a frying pan.
Add the garlic and chilli flakes, gently fry for a minute, taking care not to burn the garlic.
Add the chopped plum tomato and rosemary and cook gently for a couple of mins.
Add the cannellini beans and cook for around 5 mins, crush them up a little as you cook them.
Remove the rosemary, add the water and Parmesan and thoroughly combine.
It should be nice and creamy and not too dry. If too dry, add a dash of water. If too wet, keep cooking for another few mins.
Stir through the parsley and serve! Yumsters 😋

#beans #tuscan #protein

Cream of Cauliflower Soup with Bacon Croutons and Truffle Oil

img_0038CREAM OF CAULIFLOWER SOUP WITH BACON CROUTONS AND TRUFFLE OIL
This is a very versatile soup. It can be as healthy or as decadent as you choose. I made it on Saturday and instead of 500ml milk, I added 250ml milk and 250ml double cream! 👌🏻

Cauliflower is a low carb vegetable which combines wonderfully with the bacon and truffle oil.

Amazingly my kids hate cauliflower but loved this soup! So even if you are not a fan of cauliflower, don’t let that put you off!!
Serves 6-8
2 Medium Sized Heads of Cauliflower broken into florets

Light Olive Oil

Tbsp Butter

2 Garlic Cloves, crushed

2 Leeks, trimmed and finely chopped

1 litre Stock (chicken or vegetable)

500ml Milk (preferably full cream but semi skimmed will do!)

Malden Sea Salt and Black Pepper
To serve

Bacon Lardons fried until crispy

Good Quality Truffle Oil to drizzle
In a pot large enough to hold the mountain of cauliflower, add the butter and when it has melted add the leeks and soften for 5 mins.
Add the crushed garlic and cook for another few mins.
Add the stock, milks and cauliflower florets.
Season with salt and pepper.
Cook for around 10 mins or until the cauliflower is nice and soft.
(If you decide on using the double cream, add it now and stir through.)
Using a hand blender, whizz until nice and smooth and creamy.
Serve topped with the bacon croutons and truffle oil! Divine!!!

Slow Cooker Lamb and Potato Curry

SLOW COOKER LAMB AND POTATO CURRY

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With kids back to school and lots of after school activities going on, a good one pot wonder that can be made ahead is golden! This a super tasty and mild curry!

800g Lean Lamb, fat removed and cubed
Coconut Oil
2 Onions, peeled and cut into wedges
2-3 Garlic Cloves, sliced
3 Celery Sticks, sliced
5cm Root Ginger, peeled and grated
2 Green Chillies, deseeded and finely chopped
4 Curry Leaves
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Turmeric
1 tbsp Tomato Purée
150 ml Water
200ml Coconut Milk
225g Tomatoes, chopped
500g New Potatoes, scrubbed and cut into small chunks
2 Carrots, peeled and sliced

In a frying pan, heat the oil, add the onions, garlic and celery and fry gently for 5 mins or until softened.

Add the ginger, chillies and curry leaves, cook for a further 3 mins stirring constantly.

Add the lamb, ensure it is well coated in the spices and lightly browned.

Stir in the tomato purée, water, coconut milk and tomatoes and stir well.

Add the potatoes and carrots, stir well.

At this point you could let it cool and put it in the fridge until ready for the slow cooker. I made it to this point the night before then put it in the slow cooker the next morning for dinner that evening.

When ready put in the slow cooker on low for 6-8 hours.

If you have no slow cooker, never fear, just use a large casserole, bring to the boil then transfer to the oven heated to 150c and cook for 3-4 hours or until tender.

Serve with Indian Breads for a lush hassle free midweek dinner.

Skinny Pizza

Skinny Pizza Night

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If you are craving pizza but don’t want the calories and fat, this is a very satisfying alternative that doesn’t leave you feeling sluggish.

I actually bought (shame on me!!) pizza bases and this kids used the pizza sauce to make their own pizzas too!

Serves 1

Heat oven to 200c

1 Wholegrain or White Tortilla
500g Passata
1 Garlic Clove, crushed
1 Small Onion, finely chopped
1/2 tsp Dried Oregano
Olive Oil
Maldon Sea Salt and Black Pepper
1/2 Red Onion, finely sliced
2 Slices Parma Ham
Soft Goats Cheese
Rocket

Start by making your pizza sauce. Add a dash of oil to a saucepan and heat. Soften the onion for about 7 mins, add the garlic and cook for a further 3 mins.

Throw in the Passata into the saucepan along with the oregano. Cook on a low heat for about 10 mins to infuse.

Assembly time!

Place the tortilla on a pizza tray. Smooth over the pizza sauce.

Then add the Parma ham (rip it up a bit), goats cheese and red onion.

Stick it in the oven for 7-10 mins, keep an eye on it to ensure it doesn’t burn!

Take it out, place on a plate and top with rocket.

Easy, tasty, healthy…x

#skinnypizza #healthy #goatscheese #healthytakeaway

Super Healthy Thai Turkey Burgers

THAI TURKEY BURGERS

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Clean eating, healthy, tasty and easy…..sums these babies up perfectly!!
These can be made ahead and could be made with chicken or prom too.

300g Turkey Breast Mince
1 Clove Garlic, Crushed
Lemon Grass Stalk, white bit only, finely chopped
Large handful Coriander leaves
3 Spring Onions, trimmed and white bit only, chopped
1 Red Chilli, chopped
1 inch Piece Ginger, peeled and finely chopped
Maldon Sea Salt and Black Pepper
Coconut Oil

Place all of the prepared ingredients in a food processor and whizz to a paste. Add a couple of teaspoons of water if necessary.

Tip the paste into a bowl and add the turkey mince.

Using your hands, ensure it is thoroughly combined.

Make into burger shaped patties and place on a piece of grease proof paper on a large plate.

Refrigerate for 1/2 hour or until you are ready to eat.

Heat a large frying pan with some coconut oil, when nicely heated, add the burgers and cook for 4-5 mins each side or until thoroughly cooked depending on thickness.

Serve with a super salad with or without bap depending on your carb preference!

HEALTHY DUCK AND NOODLES

HEALTHY DUCK WITH NOODLES

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This wee baby is super delish, super healthy and super quick. Love this, it is a total tastebud tickler!

Serves 2

2 Duck Breasts, skin removed and cut into strips
1 tsp Five Spice Powder
1 Garlic Clove Grated
3cm Ginger, peeled and finely grated
3tbsp Oyster Sauce
1tbsp Dark Soy Sauce
1/2tsp Cornflour mixed with 2tbsp Water
140g Egg Noodles
Sesame Oil
Olive Oil
1 Long Red Chilli, sliced on the diagonal
1 Pack Asparagus, cut into chunks
1 Pack Tenderstem Broccoli, trimmed and cut into chunks
3 Spring Onions, trimmed and chopped
Grated Zest and juice of 1 lime

Mix the grated ginger, garlic, five spice and then add the duck, ensure the duck is thoroughly covered.

Combine the oyster sauce, soy and cornflour mix in a bowl.

In a large pan of boiling water, add the noodles, once boiling, cook for three mins. Drain and drizzle with sesame oil, toss them around to mix well.
Heat a wok, add a dash of olive oil, add the duck and fry for 2-3 mins over a high heat. When golden brown at the edges, transfer to a plate and set aside.

Add a touch more oil and add the vegetables and chilli, stirfry for a few mins, I try to keep oil to a minimum so if it dries up a bit I add a dash of water.

Return duck to the pan and pour in the sauce mixture. Stir thoroughly and quickly as you can and add a dash or two of water if it is too thick.

Add the noodles and spring onions until warmed through, sprinkle with lime zest and squeeze over the juice and serve. A super wee mid week supper or even a relaxed dinner party delight.

Post Workout Healthy Chicken Fried Rice

Post Work Out Refuel – Healthy Chicken Fried Rice

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I was thinking about a way to use up my leftover roast chicken from yesterday… I wanted healthy but not boring! I came up with this and threw it together really quickly. Feel free to throw whatever you fancy in….this was a bit of all I had in the fridge.

A couple of large handfuls of Shredded Chicken
1 Small Onion finely chopped
1 Garlic Clove Crushed
1 Red Pepper cut into matchsticks
Handful of Tenderstem Broccoli cut into pieces
1 Carrot either spiralized or grated
1/2 tbsp Mild Curry Powder
1/2 tbsp Medium Curry Powder
Maldon Salt and Black Pepper to taste
2 tsp Coconut Oil

Heat the oil and then add the onion, soften for around 5-7 mins.

Add the garlic and fry for a further couple of mins.

Add the chicken and the curry powder and stir well.

Add the rest of the veggies and a dash or two of water to prevent sticking. Stir continuously for another few mins.

Add the rice and combine thoroughly.

Season and serve. Lush!!

PAUPERS STEW

PAUPERS STEW

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Serves 8

Ok, it’s January we are all recovering from December! So, out comes the mince!!😂

You can make this stretch for miles, chuck a variety of whatever root veg you fancy in and eat it for a couple of days! Another big advantage for me is my kids prefer the mince to big chunks of beef.

1kg Mince Beef
3 Large Carrots, finely chopped
2 Onions, finely chopped
3 Cloves Garlic, crushed
3 Sticks Celery, chopped in pieces
2kg Potatoes, peeled and cut into large chunks
2 litres Beef Stock
Big Splash Red Wine
1 Bouquet Garni
Splash of Olive or Rapeseed Oil
Maldon Salt and Black Pepper
Worcestershire Sauce

In a large pot, heat up high and add your mince. Fry on a high heat until well browned all over and periodically drain out any fat (keeps it super healthy).

Remove beef from the pot, add a splash of oil and then add the onion, fry over a medium heat for five mins.

Add the carrots, celery and garlic and continue to cook for another five minutes.

Return meat to pot, add the wine, potatoes, stock and bouquet garni and stir.

To season add salt, pepper and a tablespoon of Worcestershire sauce…adjust to your taste.

Cook gently for an hour stirring from time to time. You might want to use a fork to break up the potato if it has not already broken up.

This is a wonderful make ahead dish I use for swimming lesson nights, just come in, switch it on, cut up the crusty bread and enjoy!!

WARM CAJUN SWEET POTATO SALAD WITH LOW FAT SPICY YOGHURT DRESSING

Warm Cajun Sweet Potato Salad with Low Fat Spicy Yoghurt Dressing

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New Year, New start! You can rustle this up in a matter of minutes and I made double so I had some for my lunch next day! It will make no difference if you use ready cooked quinoa or cook it yourself!
The combination of the feta with the sweetness of the potatoes is lush…good carbs only!

Serves 1

75g Quinoa (cooked)
1 Sweet Potato cut into small cubes
Handful of Baby Spinach Leaves
Feta Cheese
Cajun Seasoning
Dash of olive oil
Maldon Sea Salt and Pepper

Dressing
75ml Low Fat Natural Yoghurt
Juice 1/2 Lemon
1/2 tsp Baharat Seasoning

Heat oven to 180c

Throw the sweet potato into a freezer bag, add a dash of oil and Cajun seasoning to taste and mix it up well.

Place the sweet potato on a heated non-stick baking tray and cook for 20-30 mins until soft.

Meanwhile make the dressing by simply using a small whisk to combine the yoghurt, lemon and Baharat.

In a big bowl, add the quinoa, put a large handful of baby spinach leaves on top.

Sprinkle with the sweet potato and feta and drizzle with the dressing.

Taste and health combined…boom!