Tag Archives: healthy eating

Bacon Avocado Toast

Bacon Avocado Toast
Bacon Avocado Toast
The Marley Park Farmer's Market
The Marley Park Farmer’s Market

Another weekend, another great breakfast! As you may have noticed if you have been following this blog for a while, breakfast is without a shadow of a doubt, my favourite meal of the day. I have been loving The Guilt Free Gourmet cookbook by Jordan and Jessica Bourke, and I have made their avocado toast loads since I got the book.

This weekend I decided to make it again, and add some bacon as I was making it for a carnivore as well as myself, and I have to say that it was soooo good. I love dishes like this that are minimal effort but really tasty and wholesome. Sometimes during the week I mess this around and use lime and mint in the avocado so give it a really fresh flavour. This was the perfect healthy yet tasty breakfast to set us up for a day in Marley Park. It was the first time I visited the Marley Park Farmer’s Market and it was really nice. There were some lovely food stalls, and you can go for a nice long walk along the grounds after your meal. It was the perfect Saturday afternoon!

Marley Park Farmer's Market
Marley Park Farmer’s Market
Lots to Choose From
Lots to Choose From
Fresh Fruit & Veg at Marley Park
Fresh Fruit & Veg at Marley Park
Eyeing Up What To Eat Next
Eyeing Up What To Eat Next

Ingredients:

1-2 Slices of spelt or rye bread per person

2 rashers/bacon per person (Or 4 if you have an extra hungry man to feed)

1 avocado per person

Handful cherry tomatoes per person

Chilli flakes

Lemon

Salt & Pepper

1. Fry the rashers in a little oil until cooked through.

2. Mash up avocados and season with salt and pepper, a squeeze of lemon juice and a shake or two or chilli flakes (depending how hot you like it)

3. Slice up tomatoes lengthways and toast bread.

4. Smear the bread with the avocado mash, and scatter tomatoes and rashers on top.

5. Enjoy!

Fry up Rashers
Fry up Rashers
Mash Up Avocado and Season
Mash Up Avocado and Season
Slather Toast With Avocado Spread
Slather Toast With Avocado Spread
Top With Juicy Cherry Tomatoes
Top With Juicy Cherry Tomatoes
Delicious Bacon Avocado Toast
Delicious Bacon Avocado Toast
Lady Sized Portion
Lady Sized Portion
Time to Eat!
Time to Eat!

White Bean Cottage Pie

White Bean Cottage Pie
White Bean Cottage Pie
Seriously Delicious
Seriously Delicious
Garretstown Beach, Co.Cork
Garretstown Beach, Co.Cork

As part of my series of healthy recipes, I decided to make Cottage Pie (who doesn’t love Cottage Pie?), and give it a healthier twist. It’s such a comforting dish, it’s perfect on a cold evening to come home to. I added some extra veggies to mine, and I also substituted the mashed potato for mashed white beans. My dad makes a white bean mash to go with Sunday Roasts and it’s always my favourite thing on the table, so I decided to give it a lash on this Cottage Pie. Beans are so healthy and packed with protein, they’re a great food to add to your diet. Of course you can just substitute the white beans for cooked potatoes and cook the mash in the exact same way, its up to you, although the bean way is much quicker! Either way this recipe is really packed with flavour.

Chopping the vegetables really finely makes a big difference, if you have a mandolin this will be pretty quick and easy to do (watch your fingers!) Also it’s worth mentioning that the Knorr jelly stock cubes are the best. The beef ones add a really meaty, rich flavour that you don’t seem to get from the normal cubes.

This is a great comfort food and nice to come home to after a long day out. Last time I was home I went walking with my parent’s in Garretstown on the nicest grey day. A hot dish like this would be perfect to come home to after a long walk!

Nice Cloudy Day at Garretstown Beach, Cork
Nice Cloudy Day at Garretstown Beach, Cork
Garretstown Beach
Garretstown Beach
Sunday Walking at Garretstown Beach
Sunday Walking at Garretstown Beach

Ingredients:

Mash:

2 400g cans cannellini beans

1/2 cup milk- or more to reach right consistency (I used coconut milk)

1 tsp fennel seeds crushed

1/4 lemon juice (or more to taste)

Salt & pepper to season

Meat Base:

250g beef mince

2 onion very finely chopped

2 garlic cloves crushed

2 sticks celery very finely chopped

1 carrot very finely chopped

1 pepper very finely chopped

350 ml beef stock

2 tbsp tomato puree

2 tbsp tomato relish (mine was homemade but Ballymaloe is the best in the shops)

salt and pepper

chilli flakes

1. Heat a little olive oil in a large pan on a medium low heat. Add onion and garlic to pan and stir while they soften . Add mince meat after 5 mins.

2. When mince is browned add the rest of the vegetables and reduce heat a little and stir for 5 mins.

3. Add stock, tomato puree, tomato relish, pinch chilli flakes and stir together, let the sauce reduce for about 5 to 10 minutes. Season to taste.

4. Add beans (or cooked potatoes) to a pot with milk and let heat. Mash with lemon juice , fennel and salt and pepper.  Keeping adding milk until you get a nice soft consistency. Season to taste.

5. Put meat in the bottom of a casserole dish, layer the mash on top and pop into a hot oven. If you’re using bean mash, you only need to do this for a few minutes. If you’re using mashed potatoes leave in the oven for 20-30 minutes.

Lightly Fry Onion and Garlic
Lightly Fry Onion and Garlic
Add Mince and Brown It
Add Mince and Brown It
Very Finely Slice Veggies
Very Finely Slice Veggies
Add Remaining Vegetables
Add Remaining Vegetables
Add Stock, Puree, Relish and Reduce
Add Stock, Puree, Relish and Reduce
Heat Beans with Milk, Fennel and Lemon
Heat Beans with Milk, Fennel and Lemon
Mash The Beans
Mash The Beans
Ready to Serve
Ready to Serve
Healthy Cottage Pie
Healthy Cottage Pie
Seriously Delicious
Seriously Delicious

Healthy Salmon Pasta

Delicious Healthy Salmon Spelt Pasta
Delicious Healthy Salmon Spelt Pasta
Delicious Zesty Salmon Pasta
Delicious Zesty Salmon Pasta
Zesty and Bursting With Flavour
Zesty and Bursting With Flavour

As part of my health kick I have started running again and going to the gym more, but exercise really does give me the munchies, especially when attempting runs like the Old Railway Line in Blackrock, Cork again. A couple of fellow food bloggers have started a twitter running group for motivation called #JanRUNary if anyone else would like to join, please do, the more the merrier! Last week I made salmon pasta to fill my carb craving, but I tried to make it as healthy and nutritious as possible. So if you are on an exercise kick this month, this is the dish for you!

I bought Spelt pasta (I’m loving spelt this month) and it tastes really nice, it’s darker in colour that white pasta, but there isn’t much taste difference and it’s much better for you. I also decided to make use of some salmon that was lingering in my freezer and other veggies in my fridge. I added some toasted pine nuts too for some crunch, and lemon juice, zest and olive oil for the sauce.

Its really quick and easy, fills my pasta cravings and it good for you too! Give it a go (just double up on ingredients per extra person) and let me know what you think!

Starting Off Near Blackrock Castle
Starting Off Near Blackrock Castle
Finishing Off On The Old Railway Line
Finishing Off On The Old Railway Line

Ingredients (serves one):

1 salmon fillet

40-50g (when uncooked) spelt pasta

4 spring onions chopped

1 clove of garlic crushed

small handful peas (I used frozen garden peas)

large handful plum cherry tomatoes sliced lengthways

1 tbsp pine nuts (toast for 2 minute in a dry pan first)

1 lemon zest

1/2 lemon juice

2 tbsp olive oil

1. Season salmon with salt and pepper, and bake in a pre-heated oven at 200C for 15-20mins.

2. While the salmon is baking, chop up the garlic, spring onion and tomatoes and toast the pine nuts (make sure to keep stirring to prevent burning).

3. Add pasta to a pot of salted boiling water, add the peas in 5 minutes before its done.

4. Fry up the garlic, onion and tomato in a little olive oil. Drain cooked pasta and peas and add them to the pan.

5. Take salmon out of oven and flake into the pasta. Squeeze in 1/2 lemon juice and stir in lemon zest and 1 tbsp olive oil. Season with salt and pepper.

6. Stir together and serve in warmed bowls.

Flake Baked Pasta
Flake Baked Salmon
Toss Everything Together In The Frying Pan
Toss Everything Together In The Frying Pan

 

Delicious and Healthy Salmon Pasta
Delicious and Healthy Salmon Pasta

Spelt Bread

Quick and Easy Wholemeal Spelt Bread
Quick and Easy Wholemeal Spelt Bread
Wholemeal Spelt Bread
Wholemeal Spelt Bread

Yesterday I started my January kick-start! Bye-bye mince pies (sniff sniff), goodbye boxes of Leonidas chocolates, wheels of cheese and general piggery. I did a big shop to restock my cupboard and decided to make a spelt bread to keep me going for the week.

My cousin gave me a book  called The Guilt Free Gourmet for Christmas and it’s written by Jordan and Jessica Bourke, a brother and sister duo from Dublin and all of the recipes are wheat, sugar and dairy free. Most of these “healthy” books tend to have rubbish recipes, but this one is great. Jordon is trained in Ballymaloe and worked in a Michelen star restaurant and Jessica is a nutritionist  who makes sure all the delicious recipes pass the healthy test. I recommend it for anyone looking for a healthy but really tasty recipe book.

They had a recipe for Spelt bread which I tried, and honestly its the nicest Spelt bread I have ever eaten. It’s ridiculously easy to make, and packed with seeds and other good stuff. The recipe says to put in raisins, which were great in it, but I generally leave them out if I’m planning on using the loaf for sandwiches etc. Spelt still has gluten in it, but it’s much better for you than other breads. It’s easier to digest and higher in protein. This bread is well worth trying, I munched mine hot from the oven with smokey red pepper hummus… delicious!

Spelt Bread - Moist, Filling, Healthy and Delicious
Spelt Bread – Moist, Filling, Healthy and Delicious

Ingredients (Makes one loaf):

475g Wholemeal spelt Flour

1 tsp bread soda

1 tsp baking powder

1 tsp sea salt

150g mixed seeds (optional- I sprinkled mine on top instead of putting them in the mix)

50g raisins (optional)

550ml tepid water

1 tbsp blackstrap molasses

1. Mix all dry ingredients together

2. Stir the molasses in to the water, and then mix the wet ingredients into dry ingredients.

3. Immediately pour into a greased and lined bread tin (20cm/8 inch loaf tin), and pop into a preheated oven at 180C for 45 to 60 minutes. It’s done when brown on top and a skewer comes out clean.

4. Take out of tin and let cool on it’s back. (If you put it straight into a tupperware or bread bin the steam from the heat can make the crust soft, so let it cool first)

Mix Together All Ingredients
Mix Together All Ingredients
Pour The Spelt Bread Mix Into A Lined Bread Tin
Pour The Spelt Bread Mix Into A Lined Bread Tin
Spelt Bread Hot From The Oven
Spelt Bread Hot From The Oven