Salads 

It being summer and time to lose baby weight I’m focusing lots on salads. To try to keep it interesting and appealing to eat I’m having lots of different ones. 

Broccoli, feta, cherry tomatoes & toasted hazelnut


The Avoca broccoli, cherry tomato, feta and toasted hazelnut is a classic. And quite quick to make. Just lightly steam the broccoli and allow it to cool while toasting the hazelnuts in the oven (being really careful not to let them burn!). I drizzled some balsamic and olive oil on top. I think it could work with pomegranate molasses also. 

Caprese Salad


Caprese Salad is a classic. Some decent tomatoes and mozzarella and a few torn basil leaves. I sprinkle some black salt and some good olive oil on mine.

Smoked duck breast, peach, avocado on a bed of lambs lettuce and rocket 


This can work as a starter or as a lunch with some more duck breast. I just used olive oil and some raspberry vinegar as a dressing. 

Green salad 

I try in summer to eat even a simple green salad everyday. I take a mixture of leaves, perhaps Spinach and lambs lettuce and drizzle some olive oil, balsamic vinegar and toasted seeds. With whatever protein I have in the fridge it’s a very quick lunch when I’m busy with baby rasher.

Goats cheese, pears and toasted pecans 

White fish with spinach, tomato and Parmesan 

Another nice quick post work dinner. I buy some fresh chunky white fish and often I freeze it for eating later. The fresh spinach could also be frozen from this dish (but actual frozen spinach is in my opinion usually far to horrible to use).

I buy baby spinach leaves because the stalks are smaller but I still remove the stalks as I’m very picky on textures. Then I wilt it in butter.


While that’s wilting I take a tin of tomatoes and drain off the juice. I then add the tomato chunks and grated Parmesan to the wilted spinach. 


Then spread the spinach mixture on top of the fish and bake in the oven and 150C until the fish is cooked. 

Pimping salads

I like to spice up my salads with either crispy lardons or baked seeds. The seeds are very handy as they last months in an airtight container. I’m just making more seeds today. I bought a seed mix in the supermarket and then added pine nuts and sesame seeds and coated them in soy sauce and balsamic vinegar.


I’ll roast them for about 10 minutes and then put them in an airtight container to cool. 


Then I’ll put them on top of most salads, they really spice of a plain green salad with crunchy and crucially for me a bit of a salty flavour. 

Poached eggs in tomato sauce 

We eat this for breakfast but it could easily be dinner. I softened some onions and garlic on a pan then added a tin of good quality chopped tomatoes. I crumbled in some pre cooked lardons and added half a cup of chicken stock. Then I added the first eggs (I like my eggs firm whereas Mr Rasher likes them really soft). I covered the pan and cooked for 4 minutes. Then I added the other eggs and cooked for s further four minutes. I tossed some basil leaves on top before serving.

Lemon sole fillets with pesto

This is unbelievably quick to make. Perfect for a summer dinner on the balcony. I found some lemon sole fillets in the freezer and was wondering what to make. I remembered I’d recently bought some bears garlic pesto and thought they’d be a match made in heaven. 

I smeared the pesto (I use this one 

But you could use any pesto or make your own) on top of the sole fillets and baked them for 6 minutes at 150C


We are it with a salad of spinach and lambs lettuce leaves.

But I’ve made it before with chunkier white fish and baked cherry tomatoes. It’s very versatile. 

Scrambled eggs with spinach 

I eat these for breakfast but it could easily be a quick but filling dinner after a long day at work. I like to keep lots of eggs in the cupboard as they are so versatile. 

I usually buy baby spinach and I start off removing the stalks as I’m v. picky. Then I wilt the spinach in (lots of) butter.

When it’s wilted I set aside 


And start scrambling the eggs. 


With a good dollop of cream. When the eggs are scrambled. 

I add the spinach and serve. At this stage if I have any ricotta cheese in the fridge I add a decent tablespoon of that as it makes the eggs seem creamier without having them undercooked which utterly freaks me out. But this time I didn’t have any and it’s still a delicious dish. 

Party food 

With baby rasher on the way it’s unlikely we’ll be having any parties soon but we did have a baby shower which I made tons of food both paleo and non paleo as naturally all our guests don’t follow paleo eating plans and wanted some ‘normal’ food. 

Some the healthy things I did make were:

Chorizo chips


I cut slices of chorizo and baked them until they crisped. 

Dates in bacon is one of my absolute favourite snacks. It needs good tasty smoked streaky bacon and nice soft dates (with the stones removed! – I forgot once and that was a bit ouch)


Italian skewers: mini mozzarella balls, cherry tomatoes and basil leaves 


Peach and Parma ham skewers:


80s style cheese and pineapples hedgehog (these are so yummy)

Spicy chicken wings with melon & cucumber salad

It’s a sunny day and I’m feeling lazy so it’s a day for a quick lunch. I tend to prepare a few packets of chicken wings in advance and freeze them in their sauce so they’re ready to go out of the freezer and into the microwave to be defrosted. 

The salad can be chopped very quickly making it a maximum 10 minute lunch to prepare. It would also work as a packed lunch for work. I’d pack the wings in a separate lunchbox so they can be heated in a microwave. 

Watermelon and halloumi salad 

I’ve seen this done with bulgar wheat to bulk it out and make it more of a full dinner. However as I don’t support carbs apart from potatoes and rice I make this without any filler and eat it generally as a lunch or a starter. 

Ingredients:

Half a watermelon

Block of halloumi

Seeds (I used pumpkin seeds)

Juice of a lime 

Method:

Cut the halloumi into equal sized chunks and fry until golden brown and soft. 

Meanwhile, chop the watermelon into chunks roughly the same size as the halloumi.

Toast the seeds on a hot dry pan. 

When the halloumi is cooked mix with the watermelon, sprinkle the toasted seeds and the juice of a lime on top. 

Pork chops with melon and cucumber salad 

This is another quick midweek dinner, with the salad it’s something I’m more likely to eat in summer 

Ingredients:

Pork chops 1-2 per person depending on the size 

Some chilli powder or other spices to spice up the chop 

A cucumber 

A honeydew melon 

Method:

Toss the pork chops in some chilli powder and then fry them in coconut oil until well done. 

Meanwhile slice the cucumber and honeydew melon into equal sized chunks. 

Serve on a sunny balcony with a glass of chilled white wine.