A lovely refreshing side salad. Perfect with fish.
Courgette – Spiralized or julienne style its up to you.
1 orange Carrot – as above
1 purple Carrot – as above
6 spring onions – sliced diagonally
small piece of ginger grated
Juice of 1 lime
2 tbsp olive oil
small bunch fresh coriander – finely chopped
Mix everything in a large bowl and serve.
Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.
I love this Combination of Greens, it’s great on it’s own or serve with some lovely fish or even chicken as a nice and healthy dinner.
4 pieces of asparagus
80g soya beans
2 rashers bacon (smoked)
2 Spring onions
olive oil 3 tbsp
1 tbsp balsamic vinegar
Zest of 1 lemon
Bring a large pan of water to the boil, place the soya beans in and boil for 4 minutes. Add in the asparagus and cook for a further 2 minutes. Drain well.
Meanwhile, place 1 tbsp olive oil in a frying pan chop the bacon into 2cm strips and crisp up the bacon.
Whisk the olive oil, lemon zest and balsamic vinegar together and season to taste.
Place the asparagus and soya beans into a bowl, add in the bacon and spring onions.
Slice the avocado and place on top, then drizzle the dressing mix over and serve. Yummy!!
Makes 4 – approx 110 calories per muffin
4 Turkey Rashers – low fat
3 eggs – whisked
1 pepper (of your choice) – chopped
2 spring onions – chopped
handful chives – chopped finely
ground black pepper to taste
2 handfuls of Baby Spinach
1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.
2. Meanwhile, whisk eggs and add chives and pepper
3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.
4. Pour into each one the egg mixture and bake for approx 20 mins.
5. Serve on a bed of spinach….yummy!