ROASTED BUTTERNUT SQUASH WITH KALE & PISTACHIO PESTO

I had a very bad food day on Saturday, so to balance it out I tried to be very good on Sunday and make this super healthy lunch. I was a bit skeptical but after the first bite all my fears went away. It was so nice that I made some for lunch today. The pesto is the best pesto I ever had and it's a recipe from Sabrina Ghayour beautiful/ must have book Persiana.

Serves: 2                Prep Time:15 mins             Cooking Time: 12 mins for the Kale / 40 mins for the Squash

Ingredients:

  • 1 Butternut Squash
  • 200 Grs of Kale
  • 50 Grs of Parmesan 
  • 50 Grs of Pistachios
  • 10 Grs of Coriander
  • 10 Grs of Parsley 
  • 10 Grs of Dill
  • 4 Tablespoons of Olive Oil
  • 1/4 of a Red Onion
  1. Pre-heat the oven at 200 °C 
  2. Slice the Squash
  3. Roast the Squash for 30 to 40 mins 
  4. Slice the Onion
  5. Put the Pistachios, Olive Oil, Parmesan & herbs in a food processor
  6. Grind until you get a texture that you're happy with.
  7. Spread the pesto on the squash, 
  8. Lay everything on a plate & serve

Note*: The pesto has a grainy texture, you can add more oil if you want it to be more liquid, I tried to keep this recipe as healthy as possible.

 

3 PEPPERS SALMON & ROASTED LEEKS

RAINBOW SALMON & ROASTED LEEKS.jpg

Easy, healthy & tasty post-gym dinner. When I come back after gym starving and craving something healthy but filling and tasty, this recipe is my solution. Only 4 ingredients, I don't think you can get healthier than fish & greens oven baked without any added oil. Leeks & Salmon are a classic combination,  it works really well together and the peppers add so much flavor to the whole dish and take it from basic to amazing. It's important to freshly grind the peppercorns to get as some flavors out of them and get that nice kick. It should'nt be too spicy but if you're scared that it will be just make sure your layer is thin. Enjoy!

Serves: 2                Prep Time:10 mins             Cooking Time: 20 mins for the Salmon /1h for the Leeks

Ingredients:

  • 500 grs of Leeks
  • 2 Salmon fillets
  • 7 grs of Rainbow Peppercorns (White/Pink/Black)
  • Pink Himalayan Salt
  1. Pre-heat the oven at 180 °C 
  2. Using a mortar & pestle, grind the peppercorns 
  3. Add 1 Teaspoon of Salt to the peppers
  4. Cover the Salmon fillets with a nice layer of salt & peppers to create a crust
  5. Foil bake the Salmon for 20 mins
  6. Trim the edges of the leeks and cut into slices or  in lenght, I believe cutting them in slices will help cook them quicker.
  7. Put the Leeks on a baking tray covered with baking paper or foil
  8. Turn every now & then to make sure the leeks are cooked evenly
  9. Once the Salmon is ready leave it in its papillote outside the oven to keep its temperature 
  10. The Leeks should be ready when every side is tender
  11. Serve

Note*: The very green bits of the Leeks tend to burn and dry out, just get rid of them and serve the rest.

POTATOES & PEAS CURRY

POTATOES & PEAS CURRY 5.jpg

Like any One-pot recipe, this is very easy to make. Throw everything in a pot, cover, let it cook and voila! I kind of made up this recipe, I'm sure something similar exists but I never looked it up. I just thought potatoes, peas & curry sounded like something that could taste nice, so tried to make a dish out of those ingredients and this is what came out. I really like this recipe, it's tasty and spicy without being over powering, the peas add sweetness and the potatoes are so comforting. I usually don't get filled up when I have veggie meals but this is definitely filling and very satisfying.

Serves: 2                Prep Time:10 mns             Cooking Time: 30 to 40 mns

Ingredients:

  • 1 Kg of baby Potatoes
  • 300 Grs of Peas
  • 3 Medium sized onions
  • 100 ml of Olive Oil
  • 350 ml of Water
  • 3 Teaspoons of Curry Powder
  • 2 Teaspoons of Pink Himalayan Salt
  • Coriander to sprinkle on top (Optional)
  1. Thinly chop the onions, you can use a food processor just make sure not to turn the onions to a watery puree, few pulses should be enough.
  2. Cut the baby potatoes in halves
  3. Pour the oil in a big cooking pot 
  4. Add the onions, curry & salt & mix everything together 
  5. Cook until the onions become translucent 
  6. Once the onions are cooked, add the water,the potatoes & the peas
  7. Let it cook on medium heat for 30 to 40 mins with a lid on
  8. Once the sauce has thickened and the potatoes are cooked, the dish is ready.
  9. Sprinkle some Coriander on top 
  10. Serve

MIXED GREENS WITH TOASTED COCONUT, CHILI, LIME ZEST & ASIAN MEATBALLS

I am always trying to find healthy, tasty meals to change up our weekly menus, I've tried to recreate this super fresh stir-fry that I had in Ottolenghi and I am quite pleased with the result. The taste is very similar to the original, minus the broad beans which I don't like but feel free to add some if you'd like to. The greens are quite filling on their own so if you're vegan or vegetarian you can still have the greens as a main.

Serves: 2 to 4                 Prep Time:10 mns             Cooking: 20 mns

Ingredients:

For the Greens:

  • 500 Grs Mange- tout 
  • 200 Grs of  Peas
  • 30 Grs of Desiccated coconut
  • 1 Teaspoon of Garlic Flakes (You can also use 1 clove of fresh garlic) 
  • Zest of 1 Lime
  • Half a red chili
  • 2 Tablespoons of Coconut Oil
  • Half a Teaspoon of Salt
  1. Toast the coconut in a pan until golden
  2. Peel all the zest off the lime and chop it very thinly
  3. Chop the chili as thin as possible
  4. Put the oil, chili & garlic in a hot wok
  5. Add the mange-tout, stir fry for 5 minutes 
  6. Add the peas and coconut and lime
  7. Cook for 5 extra minutes
  8. Once cooked,leave in the Wok until ready to serve

 

For the Meatballs:

  • 500 Grs of Chicken Minced ( Makes about 12 meatballs)
  • 2 Cloves of Garlic
  • Half a red chili chopped thinly
  • 1 Teaspoon of Salt
  • Half a teaspoon of Rainbow Pepper (Pink, White & Black Peppercorns)
  • Juice of 1 Lime
  1. In a bowl, mix all the ingredients together
  2. Let it sit while prepping the stir fry 
  3. Once the stir fry is done, shape 12 meatballs  
  4. Cook in a hot pan without oil until the outside is golden and crispy and the inside is cooked  (it takes about 2 mins on each side)

SPINACH, ONION & FETA OMELETTE

I have started gym this weekend and decided to be a little bit more careful with my I eat, usually weekend's breakfasts are more of a treat and I don't really count the calories. This Sunday I went for this really healthy & tasty omelette. Because of the amount of protein in it you will have that feeling of satiety for longer and I find this  to be the perfect pre-workout meal.

Serves: 1 to 2                                Cooking: 10 mns

Ingredients:

  • 3 Egg Whites & 1 Yolk
  • 25 Grs of Spinach
  • 20 Grs of Feta
  • 5 Grs of Pine nuts
  • 1/4 Of a Red onion sliced
  • 1 pinch of black pepper
  1. Mix all the ingredients together in a bowl
  2. Pour the mixture in a non-stick pan
  3. Cook for about 10 mns with a lid on