ALL · Healthy Eating Ideas · lunch/ light bites · Salads · Snacks and nibbles

6 Layer Wrap

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Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

 

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ALL · Healthy Eating Ideas · lunch/ light bites · Salads

Lentil Salad with Apple and Lovage

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This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.

 

50g Yellow Split peas

50g Green Lentils

2 tbsp Olive Oil (a good one)

1 lemon – juice off

1 tsp ginger

1 tsp honey

1/2 tsp salt

1/2 tsp ground rainbow peppercorns

1 medium apple, diced with skin – I used Golden Delicious

Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)

15g Almonds – chopped

 

  1. Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
  2. While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
  3. Once lentils are ready pour in dressing a mix through.
  4. Empty in with the apple, almonds and lovage and mix through.
  5. Serve in a dish and enjoy!

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ALL · fish · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · Salads · Scottish Cuisine · superfoods

Smoked Fish Salads

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Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!

They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.

They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.

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I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.

Fresh Salad leaves – I used rocket

2 radishes – sliced

1/4 Avocado – sliced

Grated Carrot

4 small cherry tomatoes – halved

1 tbsp olive oil – for dressing

1 tbsp balsamic vinegar – for dressing

Few slices of Smoked Salmon and Smoked Halibut

Oh so Yummy! I have already ordered more!

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ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · Salads · superfoods

Avocado Ranch Dressing

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I came across this recipe from fellow blogger http://thehomemakerslife.com/ , I loved the sound of it and simply had to try, and I’m glad I did, lively dressing for any salad, very tasty.

Makes enough for about 4 servings

  • 1 medium-sized ripe avocado
  • 1/2 lime
  • 1/3 cup plain yogurt
  • 1/2 clove of garlic
  • 1 tbsp olive oil
  • 2 tbsp ranch dressing
  • 1 tsp fresh chives
  • 1 tbsp chopped parsley
  • 1 tbsp almond milk
  • Salt and pepper to taste
  1. Put everything into a food processor and blitz together until a smooth like consistency.
  2. Serve over any salad of your choice. Yummy!

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ALL · dinners · Healthy Eating Ideas · lunch/ light bites · Salads · Scottish Cuisine · superfoods

Simple Bright Summer Salad

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Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.

 

Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard

Handful baby tomatoes – cut in half

Handful of Cucumber – cut into chunks

5 slices of smoked streaky bacon

1 tbsp bruschetta sauce mix

Spring Salad Flowers

1 tbsp Olive oil

1 tbsp balsamic vinegar

 

  1. Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
  2. Fry the bacon until slightly crispy and drain off excess oil.
  3. Mix the bacon with the bruschetta mix and add to the salad.
  4. Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)

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ALL · fish · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · Salads

Tuna & Bean Salad with Lemon Balm.

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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

 

  1. Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
  2. Meanwhile, mix everything else in a large mixing bowl making sure everything is coated. 20160426_140651
  3. Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!

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ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · Salads · superfoods

Three Bean Salad with Kalette Leaves

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Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans  ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

 

  1. Mix everything in a large bowl and serve…….Yummy!

 

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Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.