New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?
This little dish was so tasty, I will definitely be having it more.
Makes 2 portions
2 tsps turmeric
Salt & pepper
6 cherry tomatoes – cut into quarters
2 tsps parsley (dried or fresh) – I used dried
- Heat oil in a fry pan on medium heat
- Gently heat through tomatoes until slightly soft
- Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.
I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-
Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.
Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.
Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.
2 Large eggs
Mixture of tomatoes
oil 1 tsp
Chopped Chilli (optional if you like a bit of spice)
- Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
- Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
- Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
- Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!
Tonight I was using up leftovers, I hate seeing any food go to waste….lol!
With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.
1 sweet potato
1/2 can of mixed beans ( I used five bean salad)
1/2 garlic clove
1 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp ground smoked paprika
1/2 tsp ground coriander
1/2 tsp salt
black pepper and nutmeg to taste
1 tsp maple syrup
2 tbsp flour to help bind
1 tsp sesame seeds
- Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes.
- Meanwhile, empty the beans and all the spices into a bowl and mix.
- Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.
- Preheat the oil in a pan to medium heat.
- If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
- Top with sesame seeds then cook for about 5 minutes on each.
- Serve. Yummy!
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapati’s too…..who says a curry can’t be healthy?
80g Green Split peas (soaked overnight)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
- Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
- Stir in masala paste and cook for further 1 min.
- Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
- Stir in spinach and simmer for further 1 min
- Serve with some chapati or which ever you like. Yum!
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
- Preheat oven to 230 deg and line a baking tray with non stick paper
- Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
- Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
- Sprinkle the paprika onto the egg whites
- Bake in the oven for approx 3-4 mins
- Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
- Bake for a further 2-3 mins
I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!
Makes 1 small pot – about 1 cup
2 cups of fresh spinach leaves or 6 rounds of frozen spinach
1/2 cup of fresh flat leaf parsley. (you could use basil also)
1/4 cup of walnuts or pine nuts
1/4 cup of parmesan cheese – freshly grated
2 garlic cloves
juice of 1 lemon
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
- Put everything into a food processor and blitz until blended together.
Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.