Roasted Butternut Squash & Quinoa Salad

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I absolutely love this salad, it’s colour, taste and texture not to mention all the nutritious goodies it contains. The recipe is one from Derval O’Rourke’s book “Food for the fast lane”.Quinoa is the real deal in terms of plant-based protein and is both gluten-free and low GI. The pomegranate seeds are like shiny ruby-red jewels scattered over the top of the salad – how could you not love it. (Having said that I still haven’t mastered the art of getting the seeds out of the pomegranate without the red juice squirting over my clothes!)

I don’t really need an excuse to make this but I find it a really good lunch option as the protein content leaves you feeling really satisfied. It is also a very good meal to have after exercise  / training of any sort. The fact that it doesn’t take much time to prepare is a ‘clincher’. The salad can be served either warm or cold so it works as a great healthy lunch-box option too.

Handy Tip:  Cooked quinoa keeps well in the fridge so I always make enough for 2/3 days. I also roast the full butternut squash as this keeps well also and means tomorrow’s lunch is sorted too!

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Green Pea & Feta cheese omelette

Posted in Dinner, Fit Food, Lunch by

This is fast good food at it’s best. I always have these ingredients in my fridge / freezer which means that I can make this healthy, quick and substantial meal any time. Don’t consider leaving out the mint – it absolutely makes the dish. It is best to use a good non stick pan for cooking this as it makes it so much easier in that you don’t have to worry about the omelette sticking to the pan. Continue reading →

Quick (sugar-free) Chocolate chip cookies

Posted in Fit Food, Sweet Treats by

This is a recipe from Derval O’Rourke’s cookbook ‘Food For The Fast Lane’ and is great for using up very ripe bananas that have been abandoned in the fruit bowl.  There are only 4 ingredients so the cookies are very simple and quick to make as well as tasty.  If like me you are trying to cut back on sugar these cookies are a great guilt-free alternative and are delicious (and filling) with a cup of tea!

Sugar-free cookies final wtmrk

(Makes 6 cookies)

Ingredients

2 bananas peeled and mashed

50g dark chocolate (70% cocoa solids) chopped

40g porridge oats

25g desiccated coconut

Method

Preheat the oven to 160˚C/325˚F/gas 3. Line a large baking sheet with parchment paper or use a silicone baking sheet.

Place all of the ingredients in a large bowl and use your hands to  mix everything together. The bananas will bind the mixture so make sure to give them a good squeeze with your fingers. When the cookie dough has formed, roll it into balls, and place them a few centimetres apart on the prepared baking sheet. Use your hands to flatten the cookies slightly.

Bake for 15 minutes. Allow the cookies to cool slightly on the tray before removing to a wire rack. These are best kept in the fridge where they will last for 2/3 days.

 

 

 

Super-quick grilled salmon

Posted in Dinner, Fit Food, Lunch, Recipes by

This is great “fast’ food – it makes a super tasty quick lunch or dinner. It uses simple ingredients and contains those Omega 3 fatty acids that are so good for your heart! I served it with green beans which were steamed, then tossed in a little butter and some toasted flaked almonds. It is so tasty and looks a picture plus it gives the impression that a lot more work and effort has gone into making it.

Grilled Salmon final wtrmk

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Moroccan Spiced Orange Cake

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I came across this recipe (by Clodagh McKenna) for a flour-less orange cake in a Christmas magazine last year and kept it as it sounded so appealing. It is so simple to make – the ingredients are combined to make up a batter which is just poured into the tin and then popped into a cold oven. (Having said that when I was making the cake for the first time I didn’t spot that until it was too late and I put it into a hot oven, however it was absolutely fine.) It doesn’t look promising when it comes out of oven but wow does it taste gorgeous. Soft, moist, orange flavour, dark brown on the outside and a rich yellow gold on the inside and so so light. I have made it twice recently and it disappeared faster than any cake I have made. Enjoy!

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Chicken Breasts with honey & mustard

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This is one of my fall-back recipes when I don’t have much time as it is quick, easy to prepare and very tasty. You only need a few ingredients one of which is Dijon mustard – don’t be put off by this and think that the chicken will taste of mustard, take my word for it, it doesn’t.

Tip: I often cook an extra piece (or two) of chicken as it tastes just as good when it is cold, in a sandwich or in a salad, the next day. You can cook potato wedges (see separate recipe) at the same time to have with it.

Ingredients (serves 4)

4 skinless chicken breasts
4 tablespoons honey
4 tablespoons Dijon mustard
Olive Oil
Salt & Pepper

Turn on the oven to 180°C

Method

Mix together the honey and mustard in a large bowl.

Add the chicken breasts and mix well with the honey & mustard

Put the chicken in an oven proof dish (or foil tray if you want to save on the washing up!)

Drizzle with olive oil

Season with salt & pepper.

Pop into the oven for 30 / 40 mins

Slice each chicken breast and serve with any green veg and mashed potatoes or potato wedges