Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Salt & pepper to season
Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
Preheat oven to 200 deg and oil a baking tray.
Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 6
200g butternut Squash – sliced
200g Sweet Potato – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
Salt & Pepper to taste
Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
I added some potato wedges to my crisperplate at the same time for a one pan 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!
Friday night is mostly pizza night in our house, but as I’m on my Detox this week it was finding an alternative for me and why not Butterfly chicken? I have to say this dish was so delicious and very healthy and nutritious too. Win, win for me!
2 x Chicken Breasts
1 onion – chopped
handful of sweet peppers – chopped
1 tbsp olive oil
1 tsp dried chilli flakes
1 tsp Italian herbs
1 tbsp tomato paste
Salt & pepper to taste
30g Goats Cheese
Butterfly your chicken and flatten the thicker part so it will cook evenly.
Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
Take 1 tsp and spread onto each chicken breast evenly
Next add the onion & pepper mix and spread evenly
Preheat your Crisperplate for 2 minutes on crisp setting then place the chicken breasts on and cook for 5-6 minutes (depending on size of your chicken)
Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.
(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)
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.
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?
I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
Heat spray oil in a large pan.
Add the diced onions with garlic and ginger and cook until softened. Remove from pan
Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.