Healthy eating

Warm Summer Salad with Salsa Verde

Warm Summer Salad with Salsa Verde

Salsa Verde image

Serves 4

For the Salsa Verde:
5 Anchovy Fillets, chopped
1 Small handful Pickled Gherkins, chopped

1 Small handful Capers, chopped
2 Garlic Cloves, peeled and chopped
2 Big handfuls Flat Leaf Parsley, leaves picked
1 Bunch of Fresh Basil, leaves pickedy
1 Handful Fresh Mint, leaves picked
1 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
8 (ish) tbsp Top Quality Extra Virgin Olive Oil
Maldon Sea Salt and Fresh Black Pepper

Place the first seven ingredients in a food processor (the small ones are great!) whizz on a pulse setting as you don’t want them pulverised!

Add the mustard, red wine vinegar and olive oil whizz again briefly to combine.

Add Maldon salt and pepper to taste!

Dare you not to eat it straight off a spoon, it is so amazing!

For the Warm Salad:
2 Big Handfuls of Jersey Royals cut in half if they are big.
1 Big Handful Asparagus, cut in half
3 Big Handfuls of Fresh Peas

Bring a large pot of salted water to the boil, add the potatoes.

Simmer rapidly for 10-15 mins checking if they are nearly cooked.

When the potatoes are just about done, add the asparagus and peas for about 2 mins.
Drain it all and leave until it is nice and dry.

Add to a big bowl and wait for it to cool slightly before adding the salsa verde.

This salad is totally amazing with sea bass!

Serve with the lush Warm Salad and a nice glass of crisp white wine!

Tonno e Fagioli

Tonno e Fagioli

Serves 1

Tonno e Fagioli

1 Fat Garlic Clove
1/2 tbsp White Wine Vinegar
3 tbsp Extra Virgin Olive Oil
400g Tin of Cannellini Beans drained and rinsed
1 Red Onion sliced either in wedges of finely
1-2 Fresh Tuna Steaks (depends on size!) or you could use top quality canned tuna.
A Handful of torn Fresh Basil Leaves
Maldon Sea Salt and Fresh Black Pepper

Start off by blanching your red onion which takes away a bit of the sharpness. To do this put them in a saucepan of boiling water, boil for one minute and remove, drain and rinse in fresh cold water. This is optional!

Take a large pinch of Maldon Salt and with the flat part of a knife mash the garlic and salt together to form paste.

Add the garlic mix to a small bowl with the vinegar, oil and some pepper and more salt if you feel it needs it!

Mix the beans, onions and dressing together and add a touch more oil or vinegar, according to taste.

If you are using fresh tuna, add a touch of oil to a frying pan and heat. Add the tuna and cook for 2-3 mins each side for it to be nice and pink in the middle. You may need a touch longer depending on thickness.

Spoon some of the lush bean mixture into a nice bowl and top with the tuna.

Top with basil leaves and black pepper and serve! Simple yet marvellous!!

Peppers Stuffed With Mexican Rice and Beef

Peppers Stuffed with Mexican Rice and Beef

If you are sick of the sight of Chilli Con Carne, this is something super tasty and a little bit different.  I have made the rice and beef combination without the peppers too.  My kids love it with tacos and tortillas!

Peppers Mexican Rice and Beef

Serves 4

4 Large Peppers whatever colour you fancy! (Red are a bit sweeter!) Cut in half and cored.
250g Brown Basmati Rice (cook this in advance – even early in the day and refrigerate)
500g Mince Beef
230g (Drained weight) Black Beans (I got them in Sainsbury’s)
1 Onion chopped very finely
2 tsp Tomato Purée
1 Tin Chopped Tomatoes
1 Red Chilli Chopped Finely
100ml Beef Stock
1 tsp Cumin
1/2 tsp Hot Paprika
1 tsp Oregano
1/2 Cinnamon Stick
1/2 Chilli Powder
Olive oil

Add mince to a hot pan and fry quickly to brown all over. If there is excess fat, I often like to drain it out for health reasons!

Remove mince and set aside.

Add a dash of oil to the pan and add the onion and chilli. Fry gently for around 7 mins.

Return the mince to the pan add the oregano, chilli powder, cumin, hot paprika and cinnamon. Cook for a couple of minutes.

Add the tomato purée and stir.

Add the drained black beans, cooked rice and the tin of tomatoes.

Add the stock bit by bit to make it nice and moist but not to the point that it will run out of the peppers!

Cover and cook gently for 20 mins, remove kid and cook for another 10.

Add a dash or two more stock if necessary.

When done, stuff the peppers and place on a baking tray.

Heat oven to 160c and cook for 20-25 mins or until cooked.

You could do the rice and beef mix in a tortilla with guacamole and soured cream.

Enjoy!

Spring Minestrone Soup

Spring Minestrone Soup

Super easy, super healthy and super tasty…who ever thought it was possible!

Minestrone

2 Carrots cut into small chunks
2 Sticks Celery cut into small pieces
2 Leeks Chopped into small pieces
1 Large Onion chopped very finely
A Large Handful Green Beans cut into small pieces
1 Tin Borlotti Beans drained and rinsed
1 Tin Chopped Tomatoes

1 tbsp Tomato Purée

1.5l Chicken or Vegetable Stock
Olive Oil
Maldon Sea Salt and Black Pepper

Small handful spaghetti broken into small pieces

Add some oil to a large saucepan. When hot add to it the carrots, celery, onion and leeks.

Fry gently for 5-6 mins.

Chuck in the green beans and the Borlotti beans, tomato purée, pasta and stock and stir well.

Season with Maldon sea salt and black pepper.

Cook on a medium heat for around 10 mins or until the vegetables and pasta are just tender.

Serve with some lovely crusty bread! Boom…delish!

Blink of an Eye Chicken

Blink of an Eye Chicken 🐔🍗

Blink of an Eye Chicken

I keep this little baby up my sleeve for nights when I want something super healthy without any hassle. It is ideal for those week moments when you don’t have time or want any hassle!

The biggest bonus is it tastes totally lush.

For One

1 Chicken Fillet
Cajun Seasoning
Maldon Sea Salt
Black Pepper
Olive Oil

(A rolling pin and a large freezer bag!!)

Place the chicken breast in the freezer bag and bang it flat with a rolling pin. Not too flat or it will be paper thin and will tear.

Take it out of the bag carefully and transfer to a plate.

Season both sides well with Maldon sea salt, black pepper and Cajun seasoning.

Heat some olive oil in a frying pan.

When smokin’ hot add the chicken and cook for around 3 mins each side or until thoroughly cooked.

Serve with a tasty green salad…boom!

Really Yummy Peanut Butter Protein Balls

Really Yummy Peanut Butter And Chocolate Protein Balls

Chic Peanut Butter Protein Balls

I love healthy eating and going to the gym. I don’t have a particularly sweet tooth, and when I get a sugar craving a couple of pieces of Green & Blacks keeps me happy!

I am sceptical about alleged ‘healthy’ snacks…I would generally prefer one piece of my yummy Green & Blacks to several dodgy ‘healthy’ alternatives. These bad boys proved me and my entire family wrong…they were whipping them out of my fridge at every opportunity! With peanut butter and flax seed amongst the ingredients…its win, win, win!!

270g Crunchy Peanut Butter
2 Bananas well mashed
2 Scoops Chocolate Protein Powder
2 tbsp Flax Seeds
1 tsp Stevia
1 tsp Cocoa Powder
3-4 tbsp Sweet Desiccated Coconut

With the exception of the coconut which you need at the end, put the rest of the ingredients in a large bowl and mix the rest of the ingredients together thoroughly.

Make them into truffle sized balls or slightly larger if you fancy!

Take each of the balls and roll them in the coconut to cover.

Place them in a container lined with baking paper. Try to keep to a single layer, if you need another layer, add another sheet of baking paper.

Put in the freezer for two hours then transfer to the fridge.

Enjoy, guilt free with a cuppa!

Aloo Gobhi (Potatoes with Cauliflower)

Aloo Gobhi (Potatoes with Cauliflower)

Aloo Gobhi

I have never been the greatest fan or potatoes or cauliflower as I find them both bland. This wee recipe is one way of ensuring that boredom does not set in!

Serves 4

3 tbsp Vegetable Oil
1 tsp Mustard Seeds
600g Waxy Potatoes peeled and cut into 2.5cm pieces
2.5cm Root Ginger peeled and finely chopped
4 Garlic Cloves finely chopped
2 Green Chillies chopped
1 Onion chopped finely
1 tsp Turmeric
1 tsp Ground Cumin
1/2 tsp Salt
600g Cauliflower broken into florets.
1/2 tsp Garam Masala
A Few Coriander Leaves

Heat the oil in a saucepan on a medium heat, add the mustard seeds and cook for 30 seconds. At that point the seeds should be spluttering, but don’t let them burn.

Add the potatoes, increase heat to medium high and stir for 6-7 minutes. The edges should begin to brown.

Bring 310ml water to the boil whilst the potatoes cook.

Add the ginger, chilli, onion and garlic to the potatoes, cook for a further 5 mins.

Add the turmeric, ground cumin and salt followed by the cauliflower, continue frying for another 3 minutes.

Pour in the boiling water and stir well.

Cover the pan and leave to simmer for 10 mins or until the vegetables are tender.

Stir in the garam masala and sprinkle with coriander.

Serve alongside another curry or simply on its own with chapatis.

Chicken Drumsticks with Five Spice and Honey

Chicken Drumsticks with Five Spice and Honey 🍗🍗

Chicken Drumsticks with Five Spice and Honey

This is super cheap, super easy and super tasty…no excuses, anyone could rock this one up!
Marinade

3 Cloves Garlic finely chopped
2 tbsp Fresh Root Ginger finely chopped
1 tbsp Shaoxing Rice Wine or Sherry
2 tbsp Light Soy Sauce
2 tsp Five Spice Powder
1 tbsp Groundnut Oil
2 tbsp Honey

1kg Chicken Drumsticks

Place all of the marinade ingredients in a bowl and combine well.

Add the chicken to the bowl and ensure it is covered well in the marinade.

Leave overnight in the marinade, if you are short of time leave for at least an hour.

Preheat oven to 180C.

Place the drumsticks on a roasting tray and roast for 30 mins or until cooked and the skin nice and crispy.

Serve with rice and some steamed broccoli or Pak choi.

A Simple Chopped Salad with a Lush Dressing

A Simple Chopped Salad with a Lush Dressing 😋

Simple Chopped Salad

The sun is shining…..ok, just about, but after months of casseroles I was craving a tasty wee salad. This is so wonderful and you could serve it with any meat or fish….or just on its own!

For the Dressing
1/4 Clove Garlic Crushed
1 Tsp Dijon Mustard
2 tbsp Red or White Wine Vinegar
6 tbsp Extra Virgin Olive Oil
Maldon Sea Salt and Black Pepper

Take all of the above ingredients and put in a clean jam jar and shake vigorously. Alternatively put all of the ingredients into a bowl and use a small whisk until the ingredients all come together nicely.

For the Salad
2 Baby Gem Lettuce Chopped
Some mixed Leaves, Chopped
A Couple of handfuls of Cherry Tomatoes halved
1/2 Block Feta Crumbled
A Couple of handfuls of fresh Cress

I simple chopped it all on a board and gave it a toss then drizzled over the salad dressing. Boom!

Any left over dressing keep in the jar in a fridge for a few days.

Feel free to add or takeaway ingredients. Radish or avocado would work well too!!

Pan Fried Hake with a Bean Salad

Pan Fried Hake with a Bean Salad

I find nothing more satisfying than finding something that is fabulously health but tastes superb! It is a golden moment. As if a combination of healthy and tasty is not enough….it is seriously easy 🎉🎉🎉

Serves 1

2 x Hake Fillets (skinless and boneless)
200g Butter Beans (about 1/2 can. Use a can as it keeps it easy)
A couple of handfuls of Green Beans
Flat Leaf Parsley, finely chopped
Extra Virgin Olive Oil
Olive Oil
Juice of 1/2 Lemon
Malden Sea Salt and Black Pepper to taste

Bring a pan of water to the boil add the green beans and simmer rapidly for 3 mins. Tip in the drained butter beans and cook for a further minute.

Pan Fried Hake with Bean Salad

Drain and put into a bowl. Add the lemon juice and a glug of extra virgin olive oil.

Add the parsley and toss.

Season with Malden Sea Salt and Black Pepper.

Set to one side and serve warm.

For the fish, heat a touch of olive oil in a frying pan until really hot.

Add the hake and cook for about four mins each side (longer if very thick)

Put some of the bean salad in a bowl and place your fish on top.

Serve with a wedge of lemon. Lush!