Fish Taco Bowl

Fish Taco Bowl

(Gluten Free | Can be Dairy Free and Paleo-Friendly) One goal I have for 2017 is to eat more fish…as you might be able to see from my previous blog post 🙂 I’ve never really considered myself a ‘fish person,’ but I’m finding new ways to eat the highly nutritious food in a way that I actually like! For this recipe, I was inspired by Whole Fork’s Fish Taco Bowl. This recipe ticks two really important boxes for me: super easy/quick (it took less than 30 minutes even with frozen fish) and incredibly tasty! Go try. I promise you won’t be disappointed. The below ingredients make salad bowls for two. Enjoy! xxx Continue reading “Fish Taco Bowl”

Courgetti with Quick Chickpea Tomato Sauce

Courgetti with Quick Chickpea Tomato Sauce

(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) Cold or hot, this quick little dish is a sure win in your home. Why? All you have to do is throw everything in a blender/food processor and spiralize your courgette (zucchini) –dinner served! You can eat it cold or hot by heating the sauce and folding it through the courgetti. There will be leftover sauce for lunches, but I recommend that you bring the sauce and courgetti noodles in separate containers, drain off the water from noodles and then mix so lunch doesn’t get too watery. Enjoy! x

courgetti-with-chickpea-tomato-sauce-1

Ingredients

  • 2 large courgettes (zucchini)

Sauce Ingredients

  • 1 x 400g (15oz) tin of chopped tomatoes
  • 1 x 400g (15oz) tin of chickpeas or beans, drained and rinsed
  • 2 garlic cloves
  • 4 tablespoons tomato puree or 5 sundried tomatoes in oil, drained
  • 2 tablespoons extra-virgin olive oil (EVOO), plus extra for drizzling
  • 6 anchovies or 8 large pitted olives in oil, drained
  • Sea salt and black pepper to taste

Optional Extras

  • 1 teaspoon dried oregano, basil or thyme
  • A sprinkle of cayenne pepper or chilli flakes
  • 1 handful of finely grated parmesan

Directions

  1. Place all sauce ingredients in a food processor or blender and blend until smooth, or to the desired consistency, along with oregano, basil or thyme and cayenne pepper or chilli flakes (if using). Season with salt and pepper to taste.
  2. Spiralize the courgettes (zucchini), snipping long strands into shorter lengths for easier eating, or use a julienne or standard vegetable peeler to peel the courgettes (zucchini) into strips before cutting in half lengthways.
  3. Toss the ‘courgetti’ in half the sauce, adding more if needed, and arrange on a platter, or plate up one portion of courgetti per person and top with 4 tablespoons of sauce. Serve with a grind of black pepper or a sprinkle of parmesan, if you wish, and drizzle with plenty of EVOO

Source | Hemsley Hemsley, ‘Good + Simple’

Autumn Kale Salad

Autumn Kale Salad

(Gluten Free, Dairy Free, Meat Free | Whole30 & Paleo-Friendly) I really, really love autumn…mostly because of the rich, comforting foods of the season. The other day I needed to use up some veggies so I came up with this tasty autumn salad that was an absolute treat. I didn’t actually make it with the intention of sharing it on the blog, but it was too good not share! The ingredients are more of a guide than anything so feel free to trial some different autumn ingredients based on what you have in your fridge. Enjoy xxx

Serves 2 (as a main) or 4 (as a side)

autumn-salad-with-cabbage

Ingredients 

  • 4 handfuls of fresh kale (use spinach if you’re not a kale fan)
  • 2 large beetroots
  • Half of Roasted Honey Balsamic Cabbage Chips recipe (you can make full recipe – you just won’t likely need it all for this salad so maybe have the other half of chips as a side for dinner tomorrow?)
  • 2 tbsp of coconut oil
  • 3 sweet potatoes, sliced (butternut squash or acorn squash would also be delicious)
  • 1 red onion, chopped
  • 1 handful of nuts (I used slivered almonds because it’s what I had, but walnuts or pecans would be better)
  • 2 apples, sliced and diced
  • Salt and pepper to taste

Ingredients for Dressing 

  • 4 tbsp of olive oil
  • 2 tbsp of balsamic
  • 1 tbsp of honey (Skip this if you’re doing Whole30)
  • Salt and pepper to taste

Directions 

  1. Preheat oven to 170C(350F).
  2. Boil beetroot until cooked (or buy pre-cooked!) –if you’ve never cooked your own beetroot, this article is quite helpful (cooking beetroot takes 20-30 minutes so I cooked a bunch, peeled them and then stored them to slice into other salads throughout the week).
  3. Bake Savoy cabbage according to Roasted Honey Balsamic Chips Recipe. 
  4. Put coconut oil, sweet potatoes and onion into baking dish. Season with salt and pepper. Bake for 30 minutes or until sweet potatoes are tender and a little brown around edges.
  5. To make one salad: put two handfuls of kale on plate and top with half of savoy cabbage, half of sweet potato/onion mix, one apple, nuts and a few tablespoons of dressing.

Tip: This makes an awesome packed lunch that you can prepare the night before. Kale is awesome for staying crunchy and fresh overnight –even with dressing already added!

autumn-salad

This was SO Yum….I want to be eating it again right now.