Relax, it’s the weekend

For me, weekends are about enjoying meals that I wouldn’t usually be able to have during the week – specifically breakfast and lunch which are usually cold and eaten sat at my desk in work (I do not encourage this!)

Today I have a Saturday at home with no specific plans, so after a lovely yoga class this morning I have just leisurely made and devoured this plate of griddled sourdough, avocado and beef tomato with a poached egg, topped with coriander and fresh chilli and plenty of sea salt and black pepper 🍳🥑🍞

Spring Salmon Salad

Dinner this evening was a warm salad of sautéed spring greens, pepper, tomatoes, green beans & red onion, topped with a baked salmon fillet garnished with toasted garlic & parsley breadcrumbs and a wedge of lemon.

This was the perfect light meal that I was craving tonight, that made me believe it was actually Spring despite the cold and rainy weather outside!

‘Market challenge’

I love making meals out of whatever I have in the cupboard and fridge, although whenever I watch the market challenge on masterchef I never envy the people who are doing it under that much pressure!

Tonight I used up various bits of veg and herbs we had in the fridge as well as the remaining greek yoghurt and harissa – Dinner was harissa baked chicken, tzatziki, middle-eastern slaw, spiced cauliflower cous cous (and plenty of @balticbakehouse sourdough!)

Healthy indulgence

A healthy vegan breakfast that tastes quite indulgent – oat & chia seed porridge made with almond milk, a little honey, cinnamon & cacao powder (hence the colour!) for flavour and sweetness, topped with sautéed apple & toasted flaked almonds.

Recipe (serves 2):

75g oats

30g chia seeds

150ml almond milk, or depending on preferred consistency

3 tbsp honey, or to taste

1 tbsp cacao powder

1 tsp cinnamon

1 apple

3 tbsp flaked almonds

Peel, core and chop the apple into small chunks. Put in a saucepan with a little vegan butter or coconut oil and sauté for 5 minutes until softened but retaining some texture. Turn off the heat and leave in the pan.

Lightly dry fry the flaked almonds in a frying pan until just starting to colour then remove from the heat.

Meanwhile put the oats, chia seeds, cinnamon, cacao powder and almond milk in a saucepan on a low heat and cook gently for 5-10 minutes until thickened. Stir in the honey until thoroughly combined.

Pour into bowls and top each one with the apple and almonds, then enjoy!

Simplicity

Tonight for dinner I cooked Pan Fried Seabass with a Lemon, Caper & Herb Butter, served with Spring Onion, Garlic & Spinach Mash and Griddled Asaparagus.

So simple, but so delicious! This is the kind of main course that I often choose when I go out to eat, as I think you can really tell how good a restaurant is by the dishes that are the least obviously extravagant. And also because sea bass is my favourite fish!

Al Fresco Lunch

Eating al fresco is just the best. Lunch today is a Tuna Nicoise Salad in the sunshine 🥗🍴☀️ •

I booked today off work to allow myself time to relax and chill after a busy week off, which was so much fun but also pretty tiring. I too often find I am knackered after a ‘holiday’ so I now always try to give myself an extra day off, to catch up on rest and recharge before my usual routine begins again!