I am always looking for new ideas to be healthier in my Dinner choices, I used to think healthy meant you’d always be hungry after….lol. In this dish it is the complete opposite, with the addition of the rice & beans it was very filling and kept me satisfied all night, and with only 400 calories & 29g protein per serving, it was super healthy too.
You can always add some flaked Salmon for that extra nutrition.
Handful of Asparagus, trimmed & chopped
Handful of Green Beans, timmed & chopped
Handful of Peas
150g Wholegrain Rice (or for quickness, you could use prepacked rice)
100g Baby Spinach, chopped
1 x 400g Tin of Mixed Salad Beans (or any beans that you prefer, just not Baked!)
Zest & Juice of 1 Lemon
2 tsp Dijon Mustard
1 tbsp Olive Oil
Handful freshly Chopped Coriander
Rainbow Pepper or Black Pepper
Cook the asparagus, green beans and peas in a pan of boiling water for 2-3 mins until tender. Drain.
Cook the Rice as per packet instructions and drain.
Heat the mixed salad beans in a pan for 4-5 minutes.
In a large bowl, put the rice, asparagus, green beans, peas, mixed salad beans & spinach, mix through until combined.
In a small bowl, mix together, olive oil, dijon mustard, lemon juice & zest and pinch sugar, pour over the rice bowl and mix through. Sprinkle over some fresh coriander and pepper then serve.
I recently harvested my first sweet potatoes, so decided to have a little quick potato lunch today. If you love sweetness, you will love this. I served with some crushed goats cheese for that extra creamy texture.
2 medium sweet potatoes – sliced into 1″ thick slices
1 tbsp butter
1 tbsp brown sugar
1/2 lemon juice
1/2 tsp cinnamon
Preheat oven to 160 deg and grease a baking tin.
Mix the Lemon juice with melted butter, sugar, salt and cinnamon
Places the sweet potato slices in baking tin and pour over the mixture, cover with tin foil and bake for about 40-45 minutes.
The last 5 minutes, remove the tin foil to allow glaze to thicken and brown in oven. Remove and sprinkle some goats cheese. Serve.
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
Heat oil in a large fry pan and fry the onions until browned and softened
Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
Season, serve and sprinkle the toasted cashews on top. Yummy!
We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.
250g unsalted butter at room temperature
250g Golden caster sugar + 4 tbsp for syrup
4 large eggs
275g self raising flour
1 tsp baking powder
50g poppy seeds
Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.
Grate in the zest of 2 lemons then squeeze in the juice and combine.
Sift in the flour and baking powder and fold gently until combined.
Add in the milk and poppy seeds and mix through.
Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
Meanwhile, slice very finely the other 2 lemons.
Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
Spoon the syrup over the top of the cake and serve.
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!
1/2 sheet of ready made Puff Pastry
100ml double cream
1 tsp vanilla essence
Juice of 1 lemon and Zest
Preheat oven to 180 deg.
Roll out Puff pastry as thin as you can without breaking.
Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.
Remove from fridge and bake for 10 mins or until golden brown and puffed up.
Allow to cool.
Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.