Healthy AND Happy...
Healthy Eating - Week Five
We’re nearing the end our six week plan and things just keep getting tastier. We’re still not starving and yet we’ve dropped a couple of unnecessary stone between us which is a nice treat for eating such delicious food. We can’t believe we’ve never made our own tortillas!!!
Sunday Dinner: Tandoori Salmon Wraps
We kicked the week off with Tandoori Salmon Wraps from Chris Baber. These wraps are super simple to make and on the table in no time at all. The oven baked salmon is marinated in Greek yoghurt, curry powder, honey and lime, and is served with sliced red onion (baked with the fish), raita, tomato and iceberg lettuce.
Monday Dinner: Baked Spinach and Pea Frittata
Next we had a delicious vegetarian dinner… “quick, and fuss-free, frittata recipe that uses ingredients you might have in the fridge and store cupboard.” from Delicious Magazine. We switched out the cheddar for some light feta, as we had a dish later in the week to use the other half, and served the frittata with a simple side salad.
Tuesday Dinner: Spanish Cod with Sweet and Smoky Veg
For our second fish dish of the week we went for this fab one-pan cod dish from Sainsbury’s Magazine. A lovely tomato, courgette and red pepper base spiced with garlic and smoked paprika, topped with cod and sprinkled with parsley… what’s not to like? We served ours with some brown rice.
Wednesday Dinner: Carrot and Feta Burger
High in protein and one of your five a day, these carrot, feta and lentil burgers from Tesco Real Food were a great light dinner. The burgers were served with lightly marinated red onion, tzatziki and a side salad.
Thursday Dinner: Kidney Bean Curry
Keeping it simple for this dinner we went for this store cupboard Kidney Bean Curry from BBC Good Food. This simple, aromatic and inexpensive curry was served with some brown rice, and we added some frozen spinach to it, just to up the vegetable content.
Friday Dinner: BBQ Chicken with Slaw
Our fakeaway night and we went for a simple dish of butterflied baked free range chicken breast, lightly coated in a Jerk Chipotle BBQ sauce, and served a crunchy slaw made with greek yoghurt.
Saturday Dinner: Salmon and Broccoli Cakes
Our last dinner for this week was Salmon and Broccoli Cakes with a lambs lettuce, avocado & tomato salad from BBC Good Food. Using pre-poached salmon fillets meant that these fishcakes were prepped in no time and we choose to oven bake ours rather than panfrying them.