Had this simple and delicious energy boosting breakfast this morning! Can’t go wrong with chopped banana on rye toast with homemade nut butter, its so simple and quick to prepare too 🙂
Honey Soy Salmon, Saffron Brown Rice, Edamame Beans
Being half iranian, I’ve been eating Saffron rice since childhood and I am absolutely in love with the taste and smell of Saffron in general. I wanted to make myself a healthy Sunday dinner so I tried the traditional saffron rice recipe using brown rice and it came out perfectly! I paired it with Salmon and the burst of flavours from the marinade I had made complimented it beautifully!
If you fancy this healthy but delicious meal bursting with flavour all you need is:
1 and a half tablespoons of Honey
2 tablespoons of low salt Soy sauce
1 teaspoon of grated fresh Ginger
2 fillets of Salmon
1 cup of Brown rice
Pinch of Saffron
1 cup of edamame Beans
3 cups of water
half a handful of coriander
Method
Mix the honey, soy and ginger in a cup with the coriander
Pour this mixture over the Salmon and let the salmon marinate in the fridge for an hour
10 minutes before cooking the salmon remove from the fridge to let cool
Add the saffron to a small bowl and add 2 tablespoons of hot water and let sit
Heat the oven to 180 degrees
Put the rice and 3 cups of water in a small pan and cook on a medium heat with the lid on for 20-25 minutes
15 minutes after putting the rice on, put the salmon in the oven and cover – allow 20 minutes to cook
In a seperate pan, add the edamame beans to hot water and cook on medium heat for 8- 10 minutes (depending on how soft you like them)
When the brown rice is soft and the water has been absorbed pour the saffron liquid with the saffron itself into the rice and mix well
Whe the salmon is cooked serve on a plate and pour the juices over the salmon, and the rice and edamame and enjoy!
Creamy Kaki-Oats with Chai-Spiced Cashew Butter
Made another creamy batch of oats but this time topped with fresh #permissons aka #kaki that are in season at the moment🍂 purchased these beauties from #boroughmarket ! drizzled my oats in maple syrup and topped with my homemade chai spiced cashew butter 😍😍 gorgeous warming autumn breakfast #autumn #healthy #breakfast #seasonal#fruit #energy #cosy #happy #friday #oats #porridge
Creamy porridge
Fluffy morning #oats, they don’t always have to look good as long as they taste superb 💛 I threw some frozen #raspberries in there, drizzled with #honey and topped with #cinnamon 🍁🍂 #healthy #breakfast #energy #boost #fibre
Lentil Dahl
Dahl is a really cosy winter dish to whip up for a healthy high protein but meat free lunch, its warm, bursting with flavours and very filling!
All you need is…
Ingredients
250g lentils
3 cups of water
pinch of salt
pinch of pepper
sliced fresh ginger
1 teaspoon of cumin
1 teaspoon of cinnamon
2 handfuls of spinach
1 onion
3 cloves of garlic
Method:
Wash the lentils
Add lentils to a large pan with the water and allow to cook on medium to high hear for about 15-20 mins
At the same time in a seperate pan, chop the onion, crush the garlic and add to the pan with an oil of your choice (i use coldpressed rapeseed oil)
Cook until onions are translucent
Add to the lentils that are being cooked
Add spices and cover and let cook for 10 mins undisturbed
Wash the spinach
Add the spinach and then cook for a further 15 minutes and season to taste
When serving add a topping of your choice if you want to spice up the flavours, I used sundried chilli tomatoes 🙂
Enjoy!
A Toast to Friday
Fancied a mixture of savoury and sweet for my breakfast today and woke up starving so had these assortment of Rye Toast!
Half is smothered in my homemade vanilla cashew butter with chopped fig
The other half is smothered in my homemade hummus with chopped avocado and sun-dried chilli tomatoes!
I had this beauty alongside a Cinnamon tea and it definitely gave me the energy I needed to tackle the day!
Recipe for my homemade Hummus and Cashew butter can be found on the blog, just simply search it in the search bar above 🙂
Halloumi, Figs, Avocado and Mushroom On Rye Toast
This fusion of flavours may not sound typical but they go absolutely amazing together. The way the saltiness of the fresh Halloumi compliments the sweetness of the fresh figs is gorgeous and a perfect way to start your weekend.
All you need is:
2 Avocados (Mashed)
Fresh Halloumi
Dill (Chopped)
Couple of Lemons
Crushed garlic
Mushrooms
Method:
Simply, mash the avocado and dill together and squeeze half a lemon into it
Toast the rye bread
Steam the mushrooms with garlic and a squeeze of lemon juice
Bake the Halloumi for 15 minutes in the oven on high heat until soft and creamy
Chop the figs
Serve all together and prepare to love every bite!
Traditional Italian Meatballs cooked in Homemade Tomato sauce
This was again, inspired by my trip to italy this past summer. I had some meatballs in this authentic italian tomato sauce for lunch on my birthday in Positano and they tasted amazing so I wanted to try it for myself! To make the meal healthier you can always use turkey mince, since it has much lower calories and is generally better for you BUT I wanted to treat myself and have something authentic so I went with the traditional Beef!
Ingredients
Meatballs
500g free range minced beef
2 eggs
1⁄4cup milk
1⁄2cup breadcrumbs
1⁄2teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1⁄2teaspoon fresh ground pepper
1⁄2cup grated locatelli cheese
Sauce
3 cloves of garlic
1/2 a white onion (finely chopped)
1/4 cup of chopped basil
1 teaspoon of dried oregano
1/4 cup of chopped fresh parsley
1 tin of chopped tomatoes (to make your own blitz 4 large tomatoes in a food processor and add a pinch of salt)
3 tablespoons of grated parmesan
2 and a half cups of water
3 tablespoons of tomato paste
2 tablespoons of Olive Oil
Method
Firstly make the sauce:
add the garlic, onion, and saute until tender.
Add the paste, tomatoes, water and herbs, and bring to a boil, then season with salt and pepper to your own personal taste.
Turn mixture down to a simmer.
Now for the meatballs:
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Wet your hands to prevent from sticking and roll into golf sized balls
To help shape the meatballs and keep them in tact, lightly fry them in cold pressed rapeseed oil
Drop raw meatballs into your pot of sauce and cover. Allow to cook on low to medium heat for about 2 hours.
When ready, grate some fresh parmesan and serve on top
I served these meatballs with my Sweet Potato Gnocchi (click the link for the recipe) and they went so well together!
Enjoy!
Sweet Potato Gnocchi
I went to Italy this past summer and tried some amazing Gnocchi in the Amalfi Coast. When I got home I wanted to try and make a healthier version of the traditional Gnocchi, so I used sweet potatoes instead of white potatoes and I used whole wheat flour as oppose to plain flour.
I served the Gnocchi with my signature homemade basil pesto sauce – the recipe for this is here
Ingredients
2 large sweet potatoes
2 cups of Whole Wheat flour/ or Plain flour
Pinch of salt
Method
- Simply bake the sweet potatoes for 45 minutes in the oven at 180 degrees
- When soft, remove from the oven and allow to cool
- Once cooled, remove all of the skins and mash well
- Pour the flour into the mixture
- Roll the mixture into balls
- Bring a large pot of water to boil and add a pinch of salt
- Drop the balls into the boiling water and cook for 3-4 minutes
- When you see the pasta balls rising to the top you know they’re done
- Drain the Gnocchi and serve with a sauce of your choice! I made my own basil pesto and mixed it into the Gnocchi. I’ve also seen recipes with maple that apparently work well with the sweet potatoes but I haven’t tried this one…yet!
Enjoy!
I served the Gnocchi with traditional homemade Italian meatballs, recipe for this coming soon!
Rye Toast with Vanilla Cashew Butter and Fresh Figs
Rye toast topped with my homemade signature Vanilla Cashew Butter served with chopped fresh fig on top. Recipe for my Vanilla Cashew Butter can be found here
Warm Honey Cinnamon Oats
Simple breakfast to get you started on a busy day. Oats are a healthy energy boost to have first thing in the morning. All you need is 1 cup of jumbo oats (or rolled) 3/4 cup of a milk of your choice (I use unsweetened almond milk).
Cook on the hob for 10 minutes on medium heat until light and fluffy, pour into a bowl and drizzle in raw honey and cinnamon
I like to mix it all together to spread the sweetness of the honey 🙂
Definitely made me feel cosy this morning! Enjoy!
Quinoa Granola
I love making big batches of Granola for a simple healthy breakfast during the weekdays when I’m limited for time. I wanted to see change it up a bit so I used Quinoa along with the usual oats and the texture was beautiful and crunchy!
It’s very easy to make and its packed full of protein and nuts and seeds full of healthy fats, antioxidants, fiber, vitamins, and minerals
All you need is
Ingredients
75g of sunflower seeds
75g of pumpkin seed
1 and a quarter cup of quinoa (raw)
2 cups of jumbo oats
3 tablespoons of Maple Syrup
2 and a half tablespoons of coconut oil
1 teaspoon of cinnamon
100g of chopped almonds
Method
Pre heat the oven to 180 degrees
Mix all dry ingredients together
Melt coconut oil, maple syrup and cinnamon in a medium pan
Pour wet ingredients over the dry ingredients and mix well
Line a baking tray with parchment paper
Spread the mixture and bake for 30 minutes stirring every 10 mins to ensure even baking
When cooled, store in an airtight container for up to three weeks 🙂
thepassionoffood.wordpress.com 