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Healthy Eating - Week Four
Week four and we’re actually enjoying ourselves. Far from feeling like we’re on a restrictive diet, we’re eating dish after dish of delicious food and we’re shedding a few pointless pounds to boot. A stone and a half gone (between us) and there’s not stopping us now!
Sunday Dinner: Pan Seared Sea Bass with Potatoes and Chorizo
We kicked off the week with this great fish dish from lovepotatoes.co.uk and what was not to like… cubed potatoes with chorizo, red pepper and spinach, topped with a lovely piece of pan-fried fish. Yum!
Monday Dinner: Moussaka Bowls
We went meat free on Monday with an “easy alternative to oven-baked moussaka” from 15 Minute Vegan Comfort Food by Katy Beskow via Olive Magazine. Griddled aubergine and tomato were served with a quick lentil ‘mince’ and topped with a nutmeg scented yoghurt.
Wednesday Dinner: Grilled Chicken with Charred Pineapple Salad
Next we went with a Jamie Oliver recipe which paired chicken and pineapple. Quinoa (we used a quinoa, bulgar, freekeh mix) is dressed in an avocado dressing and served with a butterflied free range chicken breast, marinated in dried oregano, and charred pineapple wedges.
Thursday Dinner: Chargrilled Vegetable Tacos with Smoky Salsa
Cumin scented roasted baby corn, red pepper and red onion was served on homemade wholemeal tortillas with shredded red cabbage and a roasted kiwi and tomato salsa. The recipe was from BBC Good Food and will be one we will definitely be making again.
Friday Dinner: Butterbean and Vegetable Stew
We tweaked this stew from Delicious Magazine ever so slightly by adding some cubed chorizo and a pinch of smoked paprika. As the dish is quite light we served ours with a slice of homemade toasted soughdough which we used to soak up all the delicious flavours.
Saturday Dinner: Kung Pao Chicken
For this week’s fakeaway we went for this “punchy Chinese kung pao recipe with chicken” from Olive Magazine. Using fresh chillies, instead of the usual dried, this version of the dish was simple to make and ready in no time. We served ours with some brown rice.