Healthy Eating

TARKA DAL

TARKA DAL

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This is super delicious, super cheap and super healthy! Eat with whole meal chapati or chargrilled chicken…

300g Chana Dal (yellow dried split peas) rinse them until the water runs clear
1 Onion, finely chopped
2 Green Chillies, pricked with a knife
1 tbsp Cumin Seeds
2 in Piece Fresh Ginger
3 Garlic Cloves, peeled and left whole
3 Tomatoes
1 tsp Turmeric
1 tsp Garam Masala
1 1/2 tsp Ground Coriander
Maldon Sea Salt and Black Pepper
A Handful of Chopped Coriander leaves
Coconut oil or Rapeseed Oil

Once rinsed, place the lentils and 1 litre water to a pan, bring to the boil and stir. Skim off any froth.

Reduce to a simmer, cover with a lid and simmer for around 40 mins. Add some more water if necessary.

When done, drain any excess water out, whisk to break the lentils up a bit. Set aside.

Heat the oil over and medium heat and add the onions, fry gently for around 6 mins, stirring to ensure they do not burn?

Add the cumin seeds, ginger, chillies and onion, continue to cook for another 4-5 mins.

Blend the tomatoes and garlic to a purée then add to the pan.

Now add the rest of the spices and 100ml water to the pan and stir well.

Add the lentils. Season and leave over a low heat for around 10-15 mins

If necessary, add more water.

Stir in the chopped coriander and stir. Lush!!!

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THAI PULLED PORK WITH ASIAN SLAW

THAI PULLED PORK WITH ASIAN SLAW

Thai pulled pork

Fancy a bit of pulled pork with a punch? Then this wee number is the one for you! Superbly tender and succulent served with a wonderfully contrasting crispy slaw…delish ❤️

For the Pork
1.6kg Boneless Pork Shoulder
2 tbsp Thai Red Curry Paste
6 tbsp Coconut Cream
2 tsp Thai Fish Sauce
1 Lemongrass Stalk, finely chopped
2 Kaffir Lime Leaves, torn into pieces

For the Asian Slaw
Finely Grated Zest and Juice of 2 Limes
2 tsp Fresh Ginger, peeled and grated
1 Red Chilli, deseeded and chopped
1 tsp Light Brown Sugar
2 Large Carrots, peeled and grated
8 Radishes, trimmed and finely sliced
4 Spring Onions, trimmed and finely sliced
1 Cucumber, seeds removed and cut into julienne strips
4 tbsp Fresh Coriander, chopped
1 tbsp Toasted Peanuts, roughly chopped

Preheat oven to 220c

Line a roasting tin with foil, leave enough overlap to cover the pork later.

Unroll the pork and dry it off with kitchen roll and place in the tin.

Mix the curry paste, coconut cream and fish sauce.

Rub half of the mixture over the pork both sides and roll up again.

Place in the oven for 30 mins uncovered to enable the top to brown.

Turn the oven down to 150c, remove the pork, and add the lemon grass and lime leaves to the bottom of the tin. Return the pork and cover with the foil.

Cook for at least 5 hours or until totally tender.

At the end, increase the oven to 220c and uncover the pork. Allow to cook for ten minutes to crisp up. Remove from oven, cover with the foil and allow to rest for 30 mins.

While resting make the slaw. Start by mixing the limes juice, zest, chilli, ginger and sugar. Stir until the sugar dissolves.

Add the rest of the prepared slaw ingredients to a bowl and pour over the dressing, toss to ensure everything is coated.

Finally, using two forks, shred the pork into chunky pieces and stir in the rest of the paste and mix well.

Serve with the slaw….enjoy this delightful wee combination! X

Fillet Steak with Chilli Sweet Potatoes

FILLET STEAK WITH CHILLI SWEET POTATOES

Fillet steak chilli sweet potatoes

Warning!!!! This dish is super healthy and super tasty!!!

Serves 1

1 Lush Thick Fillet Steak
1 Sweet Potato
1/2 tsp Hot Chilli Powder
Olive Oil
Maldon Sea Salt and Black Pepper

Heat oven to 180c

Peel and chop the sweet potato into wedges.

Throw the sweet potato into a freezer bag, add a dash of oil, the chilli powder and some salt and pepper.

Mix it up well in the bag, add to a heated oven tray and cook for 30-40 mins until soft and golden.

Just before the potatoes are ready, it is steak time!
Season both sides with lots of salt and pepper.

Add a dash of oil to a heavy frying pan. Heat until super hot and then add the steak.

Cook according to how you like a steak…there is no set time to cook it, as they vary in size and thickness. However I remember once hearing a steak cooking guideline which I feel is fairly accurate. Using your index finger against your forehead for well done, chin for medium and cheek for rare!

Serve with steamed broccoli or spinach for a guilt free tasty treat! 😋

Yoghurt Spiced Chicken Kebabs

Yoghurt Spiced Chicken Kebabs

Spiced chicken kebabs

I live in Belfast, so you kinda have to forget about the weather when planning a barbecue! Pick a day and go for it!!😂 These wee babies are tastalicious and super healthy….result!

Serves 6

6-7 Chicken Breasts

For the Marinade

900ml natural yoghurt
4 tsp Ground Cumin
4 tsp Ground Coriander
Large Pinch Maldon Sea Salt
2 tsp Turmeric
3 tsp Fenugreek Seeds
4 tsp Ground Ginger
3 tsp Onion Powder
2 tsp Ground Cloves
1 tsp Chilli Powder
Wooden Skewers*
For the marinade, mix all the ingredients together.

Slice each chicken breast into five strips, and add them to the marinade.

Stir to combine, and leave to marinate overnight.

Remove from the fridge and thread the chicken strips onto wooden skewers.

Heat a large griddle pan until hot or a barbecue, then add the chicken skewers.

Cook for three minutes on each side until browned and cooked through.

*A handy hint for wooden skewers is to soak for at least an hour in water, then freeze them in order to have them prepped ahead ready to use!

#chicken #healthyeating #barbecue

A Little Random Stir Fry

I’ back!!  Home from a month away and not as organised as I normally am hence the need to rock up this simple little beauty!

A Little Random Stir Fry

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serves 5-6

4 Chicken Breasts, finely sliced
1 Red Onion, finely sliced
1 Red Pepper, finely sliced
12 Spears Asparagus, finely sliced
8 Tender Stem Broccoli, cut into pieces
250g Chestnut Mushrooms Sliced
1 Red Chilli, finely sliced
1 Clove Garlic, sliced
1in Fresh Ginger, finely chopped
5 Nests of Fine Egg Noodles
1 tbsp Top Quality Black Bean Paste – the Chinese supermarket one! Mix this with 2 tbsp water
2 tbsp Light Soy Sauce
Chicken Stock Cube
Pure Coconut Oil
Begin with the noodles. Bring 2 litres of water to the boil, add the noodles and boil for one minute.

Add the broccoli and boil for a further three mins.

Drain and set aside.

Add some coconut oil to a wok (I try to get away with as little as possible) heat well and add the chicken.

Stir fry until well browned then remove.

Heat a touch more oil and tip in the rest of the veg, garlic and ginger and quickly stir fry for a couple of mins. Add a dash of water to prevent them burning. It keeps it healthier as it requires less oil. A kind of steam, stir fry approach!

Return the chicken to the wok and heat through.

Add the soy and the black bean mixture and stir well.

Finally tip in the noodles and broccoli and make sure it is well combined.
You may need to add a dash of water to loosen.

Put in a bowl and top with chilli. Simple and delish!

Pan-fried Seabass with a Chilli Lime Slaw

PAN-FRIED SEABASS WITH A CHILLI LIME SLAW

Seabass chilli lime slaw image

This is my food heaven, crunchy, super tasty and oozing health! I will sit back tonight feeling very smug after eating this baby! 😉

Serves 4

210g White Cabbage, finely shredded
140g Mangetout (Snow peas) finely sliced lengthwise
2 Sitcks of Celery, Julienned (thin strips around 5cm long)
5 Spring Onions, finely sliced
1 flat tbsp Caster Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Lime Juice
2 Red Chillies, finely chopped
Olive or Rapeseed Oil
4 x Seabass Fillets
Maldon Sea Salt and Black Pepper

Serve with lemon or lime wedges.

Start by making the chilli lime slaw. Add the cabbage, celery, mangetout and spring onion to bowl and mix well. Cover and set aside.

Whisk together the caster sugar, olive oil, lime juice and red chillies for the slaw dressing.

Add the dressing to the slaw and mix well.

For the fish, heat the oil in a pan and cook the fish for around 3 mins each side or until nice and golden brown and cooked through.

Spoon the slaw onto plates and top with the fish and a wedge of lemon or lime, add some brown rice if you fancy! Boomalicious!!

#healthyeating #seabass #cleaneating #fitness #pt

Tortilla Española

Tortilla Española

Tortilla Española

The simplest ingredients, combined creating a wondrous flavour! A cheeky touch of cumin adds a little je ne sais quoi! Eat for lunch or a light dinner. You can make in advance and reheat too or eat cold.

1 Large Onion, cut into very fine slices
3 Medium Potatoes cut into very fine slices
6-7 Large Eggs
1/2 tsp Cumin
Maldon Sea Salt and Black Pepper
Olive Oil

Add about 1 tbsp of oil to a large non-stick frying pan with a lid. Soften the onions for around five mins on a gentle heat before adding the potato.

Add the potatoes, season well and fry very gently for a few mins stirring from time to time to prevent any sticking. Put on the lid and keep the heat nice and low. Stir very gently from time to time until the potatoes are nice and soft, replace the lid. Take the lid off for the last few mins so any water evaporates. This generally takes around 15-20 mins.

In a large bowl, crack in all of the eggs.

Add a few pinches of salt, some black pepper and the cumin. Whisk up really well.

Add the potato and onion mixture and combine well.

Add the mixture to an omelette sized pan and cook on a gentle heat until it feels nice and firm.

When it is firm, using a plate slide it out and flip it over to cook on the other side.

Again cook very gently until cooked through.

Lush served with a nice green salad and some crusty bread. 😋

Red Rice Salad

Red Rice Salad

Red rice salad

I always love researching a new salad. This one has some of my favourite flavours in it. Totally delish and the perfect barbecue accompaniment.

Serves 4

250g Carmargue Red Rice
200g Fine Green Beans cut into small pieces
2 Large Red Onions Quartered
200g Goats Cheese
Juice 1/2 Lemon
3 tbsp Extra Virgin Olive Oil
1 Garlic Clove Crushed
A handful of Finely Chopped Flat Leaf Parsley

Cook your rice in accordance with the instructions on the pack (roughly 25-30 mins)

Add the beans for the last three mins of cooking.

Drain and rinse in some cold water, drain again.

Add the beans and rice to a large bowl.

Add the onions to a roasting tin, drizzle with some oil and roast for 30 mins at 180c(do this once you have put the rice on to cook)

Once done, add the onions to the rice.

Mix the oil, lemon juice, garlic and parsley together.

Pour over the rice mixture and thoroughly combine.

Crumble the goats cheese over the top.

Boom! A lush salad for a fine day!

Curried Carrot and Lentil Soup

Curried Carrot and Lentil Soup

Curried Carrot and Lentil Soup

This soup is packed with gorgeous, natural flavour and you can eat it without feeling in the slightest bit guilty! Result!!

1 Large Onion Chopped finely
1kg Carrots, peeled and chopped
100g Red Lentils
1.5l Chicken or Vegetable Stock
Maldon Salt and Pepper to taste
Olive Oil
3 tsp Curry Powder (I used 2 mild and 1 medium…depends how spicy you like it!)
Add some oil to a large pot, heat and then add in the chopped onions. Fry gently for 5-6 mins.

Add the chopped carrots and fry for another couple of mins.

Add the curry powder and fry for another two minutes.

Add the stock and the red lentils and stir well to separate.

Add some salt and pepper and bring to the boil, turn down and simmer for around 15-20 mins or until the carrots are nice and soft.

When done, whizz up with a hand held blender. Health in a bowl! 😉

Chicken Infused with Garlic and Rosemary served with Sweet Potato and Broccoli

Chicken Infused with Garlic and Rosemary, served with Sweet Potato and Broccoli

Slow cooker Rosemary garlic chicken Rosemary garlic chicken sweet potato broccoli

It’s Monday, I’m feeling like a super healthy start to the week! Complex carbs, protein and greens….it is sure to give you an angelic healthy start to the week! 😇👼

1 Whole Chicken
10 Cloves Garlic Unpeeled
2 Sprigs Rosemary (give them a squeeze first!)
250ml Chicken Stock (if slow cooking)

6 Sweet Potatoes Peeled

350g Tender Stem Broccoli

I decided to do this chicken in my slow cooker as it produces a really tender succulent chicken. However, it would be just as suited to the oven!

Simply take the 10 garlic cloves and the rosemary and insert in the cavity. Pop it in the bowl of the slow cooker, add the stock, then cook on the high setting. You could have this all ready and in the fridge the night before and just stick it on in the morning.

If cooking in the oven, turn the oven to 180c and cook according to the size of the chicken.

1/2 hour before you are ready to serve, put on the sweet potatoes.

Cook for roughly 20 mins or until tender.

When done mash them up well.

Steam the broccoli and serve your guilt free taste sensation !