There are so many variations, so use whatever veggies you have available and are in season. So many roast well – that’s what makes this dish so versatile.

I highly recommend serving with some grilled haloumi, yum yum!

Ingredients:

• 1 sweet potato, peeled and chopped into bite-sized chunks
• 1 red onion, sliced into wegdes
• 2 zucchini, cut into bite-sized chunks
• 1 red capsicum, cut into bite-sized chunks
• 1 punnet cherry tomatoes
• 1 cup red quinoa (you can also use white quinoa of course)
• 2 cups vegetable stock
• Olive oil
• Small bunch parsley

Method:

1. Preheat oven to 200 C
2. Toss sweet potato in 1 tsp of olive oil and roast for 15 mins
3. Toss the rest of the veggies in a tsp of olive oil and roast for a further 15 mins making sure they are in a single layer
4. Meanwhile, cook the quinoa in 2 cups of vegetable stock for 12-15 mins until all water is absorbed. Let stand and fluff with a fork.
5. Mix the quinoa with the veggies and stir through freshly chopped parsley.
6. Season to taste and enjoy!

Related posts:

1. Quinoa and aubergine salad to kick off National Vegetarian Week
2. Corn and Aduki Bean Quinoa Salad
3. Black bean and Quinoa chilli

Oatmeal, cranberry and chocolate cookies

I was also lucky enough to be sent a sample of the new Sainsbury’s Taste the Difference dark chocolate (which is superb!), so I figured the cookies should include some chocolate goodness. But I also wanted some oats in there, and I envisaged some tart cranberries in there also. So I just started with a basic recipe for oatmeal cookies and added in the chocolate and cranberries.

These turned out great – thick and delicious. They were nice and crispy on the outside and a tad soft on the inside, mmmmmm. The chocolate bits had melted so if you bite in when they are still warm they are even better. The cranberries add that tartness I was looking for, and the oats keep them tasting wholesome. YUM!

Ingredients:

• 120g unsalted butter, softened
• 1/3 cup light brown sugar
• 1/3 cup dark brown sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup plain flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 1/2 cups of rolled oats
• 3/4 cup dried cranberries
• 80g dark chocolate, chopped into small pieces

Method:

1. Pre-heat oven to 180C and line a baking tray with baking paper
2. Cream the butter together with the sugars, egg and vanilla until nice and smooth
3. Mix the flour, baking soda, salt and cinnamon together, then add to the butter mixture and combine
4. Stir in the oats, cranberries and chocolate bits until well combined
5. Place spoonfuls of the dough onto the baking tray with a little space between each of them
6. Bake for 12 minutes (or until the cookies are golden on the edges) They will be a little soft on the top, but will harden further when you let them cool
7. Let the cookies rest for a few minutes before transferring to a wire rack to cool
8. Try and resist eating all of them (but you better try one to make sure they are ok)

Fresh cookies straight from the oven!

Related posts:

1. ANZAC Cookies – Happy Australia Day!
2. Chocolate and Caramel slice
3. Oatmeal ricotta hotcakes

Lentil salad

This is a pretty easy yet tasty recipe and I’m pretty sure will become part of my regular repertoire! The dressing is genius and more like a sauce. It was quite tangy when I tasted it by itself, but once I mixed it through the salad it mellowed out. Also, I heated the dressing up which gave the salad a bit of warmth after a boot camp session in the rain, although it’s also great at room temperature. So fresh and healthy, enjoy!

Recipe for approx 4 servings:

Salad

• 1 cup of Puy or dark lentils (I am being thrifty and used black lentils from Waitrose)
• 1 small red onion, diced
• 1 red pepper, diced
• 1 courgette/ zucchini, diced
• small tin of corn
• 6 – 8 sun-dried tomatoes (in olive oil), drained on kitchen towel and roughly chopped
• approx 12 cherry tomatoes, halved
• 1 red chilli, finely chopped
• handful of parsley leaves, chopped
• handful of basil leaves, chopped

Dressing

• 1/2 cup  sun-dried tomatoes
• 1 clove of garlic, chopped
• 1/3 cup of balsamic vinegar
• 1/2 teaspoon of sea salt
• freshly cracked black pepper to taste
• 1/2 cup of freshly grated Parmesan cheese
• 1/3 cup of olive oil

Method

1. Cook the lentils according to the packet instructions. The lentils from Waitrose are covered with water, brought to the boil, simmered for 15-20 minutes, then drained.
2. Use a blender or food processor to combine the sun-dried tomatoes, garlic, balsamic vinegar, salt, black pepper and parmesan. Drizzle in the olive oil while the machine continues to blend.
3. Let the lentils cool a tad, then mix through the red onion, red pepper, zucchini, corn, sun-dried tomatoes, cherry tomatoes, chilli, parsley, and basil.
4. Stir the dressing through the salad making sure it’s evenly coated. (Heat up the dressing in the microwave for 20 seconds if you want a warm salad – the lentils will be warm also).
5. Pile into bowls and dig in!

Related posts:

1. Black bean and Quinoa chilli
2. Quinoa and aubergine salad to kick off National Vegetarian Week
3. Herb tabbouleh with grilled halloumi

I made this salad up myself after reading a recipe for a giant couscous and aubergine side salad in an issue of BBC Good Food mag. I made a few amendments and bulked it up a bit to make a main dish for 2 that was the perfect way to kick off National Vegetarian Week (in the UK).

National Vegetarian Week (NVW) is the annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. Celebrated by the Vegetarian Society since 1992, the Week is now an established event that gets bigger and better every year.

I love how simple vegetarian dishes can be so tasty. This one is definitely one to make again!

Ingredients:

• 1 aubergine, sliced
• 2 tbsp olive oil
• 150g cherry tomatoes (but you can use more)
• half a red onion, sliced
• 150g quinoa
• juice from 1 lemon
• 150g feta
• 100g baby spinach leaves
• handful basil leaves, roughly chopped

Method:

1. Heat oven to 200C/Gas 6
2. Place the slices of aubergine in a roasting tray, drizzle with 1 tbsp olive oil, and roast for 15 minutes
3. Season the cherry tomatoes and red onion, and add to the roasting dish for a further 10 minutes
4. Meanwhile, cook the quinoa according to the packet instructions
5. Combine the lemon juice with 1 tbsp of olive oil for the dressing
6. Place the spinach leaves in a bowl and toss with half the dressing
7. Add the quinoa to the spinach bowl and toss with the remaining dressing.
8. Carefully stir through the roasted veggies, crumbled feta and chopped basil leaves

Related posts:

1. Corn and Aduki Bean Quinoa Salad
2. Low carb, vegetarian lasagne
3. Black bean and Quinoa chilli

I can’t even remember the last time I had a lasagne made with pasta sheets. Besides being a carb dodger, I have never found anywhere that does a good veggie lasagne and by good I mean uses lots of veggies rather than just the standard spinach and cheese. This is such a good idea to use thinly sliced zucchini/courgettes as the ‘pasta’. I think this will become a regular dish for us as it’s very similar to a veggie bake.

Time it takes: 1 hour

Ingredients for 2 servings:

• 125g fine asparagus, trimmed 
• 1 red pepper/capsicum, sliced into batons
• 2 medium sized zucchini/courgettes 
• fresh basil leaves, some sliced for the napolitana sauce
• black pepper 
• 200g cottage cheese or low fat ricotta 
• 2 spring onion, sliced 
• 1/4 tsp nutmeg 
• 2 egg whites 
• 20g grated Parmesan
• 1/2 onion, diced
• 400g tin chopped tomatoes

Method: 

1. Boil a large pot of water and blanch the asparagus and peppers for 1 minute then drain well. 
2. Slice the zucchini thinly on a mandolin lengthways (this is your pasta replacement.) 
3. Scoop the cottage cheese or ricotta into a blender or food processor then add the egg whites and nutmeg. Blend until smooth and creamy.  
4. Fold in the spring onion by hand. 
5. Layer ingredients into a loaf pan in the following order so you end up with 3 layers of zucchini: zucchini – black pepper – cheese mix – asparagus – basil  – zucchini – black pepper – cheese mix – red peppers – basil – zucchini – ricotta mix – grated parmesan cheese. 
6. Bake in a moderate 180 C oven for about 45 mins – 1 hour until golden then serve with a simple napolitana sauce.
7. To make the napolitana sauce quickly sauté the onion until golden then add the chopped tomatoes, and a little sliced basil.  Simmer for 2 – 3 minutes and season with a little salt and pepper. 

NB: for a dairy free version substitute the cottage cheese with good quality silken tofu.

I really love this recipe! I don’t like pasta dishes as they are usually quite ‘heavy’, and being the carb-dodger and ‘no red meat’ fan that I am, I don’t usually even look twice at them. This works out like a lovely, satisfying vegetable bake which is perfect for a Sunday afternoon lunch when it’s cold outside. Comfort food without the calories and fat! Enjoy!

Related posts:

1. City to Surf Carb loading
2. Corn and Aduki Bean Quinoa Salad
3. Black bean and Quinoa chilli

Ingredients for 2 people:

• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 150g cherry tomatoes
• 1 tbsp olive oil
• A few sprays of olive oil
• 2 haddock fillets (but I think any white fish would work)
• 1 tbsp paprika
• 1 tbsp parsley, chopped
• 1 lemon cut into wedges

Directions:

1. Preheat the oven to 200°C/Gas6.
2. Place the peppers in a roasting tin and drizzle over 1 tbsp of olive oil, toss to mix. Cook in the preheated oven for 10 minutes then stir through the cherry tomatoes and cook for a further 10 minutes until the tomatoes are hot and the skins have split.
3. While the tomatoes are cooking, spray some olive oil in a large frying pan. Dust the fish fillets with the paprika.
4. Fry the fish for about 5-6 minutes turning halfway through.
5. Stir the parsley through the roasted peppers and tomatoes and then serve with the fish fillets with a wedge of lemon and some steamed veggies.

Voila!  An quick and easy, healthy, low-carb mid-week dinner!

Related posts:

1. Thai style steamed fish
2. Chicken Souvlaki – No red meat here!
3. Black bean and Quinoa chilli

This makes a massive batch – enough for 4 generous servings. My pan was only just big enough to fit it all in!

Ingredients:
1 cup quinoa (rinsed)
2 cups water
A few sprays of olive oil
1 brown onion (chopped)
4 cloves garlic (chopped)
1 jalapeno pepper (chopped) – I used diced dried chile jalapenos from the Cool Chile Co.
1 tablespoon chilli flakes
1 tablespoon ground cumin
1 can crushed tomatoes
1/2 cup water, as required
1 can black beans (drained and rinsed)
1 red pepper/capsicum (cut into bite sized pieces)
1 zucchini/courgette (cut into bite sized pieces)
1 teaspoon dried oregano
salt and pepper to taste
1  small can corn kernels
1 handful coriander (some chopped, some leaves)

Directions:
1. Simmer the quinoa in the water until the white part separates, about 10 minutes. Then take off the heat and cover while the remaining water is absorbed.
2. Spray some the oil in a large pan.
3. Add the onions and sauté until tender, about 2-3 minutes.
4. Add the garlic, chilli flakes and cumin and sauté until fragrant, about 1 minute.
5. Add the tomatoes, beans, peppers, zucchini, oregano, salt and pepper and simmer for 15 minutes. You may need to add some water to help simmer as my mixture was quite thick.
6. Add the quinoa and corn and simmer for 5 minutes.
7. Remove from the heat and stir in the coriander.
8. Plate (or bowl) up and serve with some coriander leaves on top.

Related posts:

1. Corn and Aduki Bean Quinoa Salad
2. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
3. Coriander and Lime Fajitas with a Mango and Black Bean Salsa and homemade Guacamole

Ingredients for 2:

• Fish fillets
• 2 tbsp soy sauce
• chilli, chopped
• garlic, chopped
• ginger, chopped
• juice of 1 lime
• spring onions, sliced

Method:

1. Lay out a piece of foil on a baking tray and arrange the fish fillets.
2. Mix together the soy sauce, chilli, garlic, ginger, lime juice and spring onions and pour over the fish.
3. Wrap up the foil to make a pocket but ensure you leave some space for the fish to steam.
4. Pop in the oven at 200 degrees for approx 15-20 mins or until the fish flakes when prodded with a  knife. Be careful when you unwrap the parcel as the steam will escape!
5. Serve with  steamed veggies and you have yourself a fresh, healthy and tasty dinner!

Related posts:

1. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
2. Coriander and Lime Fajitas with a Mango and Black Bean Salsa and homemade Guacamole
3. Chilli prawn dumplings

I have been reading a lot of recipes on the web in my increasing list of fave foodie blogs, and I recently came across a similar salad on Closet Cooking.

I made this salad for a lazy Sunday afternoon. It was full of fresh zingy flavour from the coriander, and filling with the quinoa and aduki beans. The dressing with lime juice, cumin and chilli sauce as well as the jalapenos gave it a nice kick. Enjoy!

Ingredients for 4 servings:

• 1 cup quinoa
• 1/2 can aduki beans
• 1 can corn kernels
• 1 red pepper (sliced)
• 1 jalapeno pepper (sliced)
• 1 spring onion (sliced)
• 1/2 avocado, cubed
• 1/4 cup coriander (chopped)
• 1 tablespoon oil
• juice of 1 lime
• a few splashes chilli sauce
• 1 teaspoon cumin
• salt and pepper to taste

Method:
1. Cook the quinoa according to packet directions – about 10 mins until the white part separates, and then cover and leave until all the water is fully absorbed. Make sure you fluff with a fork to separate the grains.
2. Mix the quinoa, beans, corn, red pepper, jalapeno, spring onion, coriander, and avocado in a large bowl.
3. Mix the oil, lime juice, chilli sauce, cumin, salt and pepper in a small bowl.
4. Toss the salad in the dressing, plate up, and enjoy!

Related posts:

1. Coriander and Lime Fajitas with a Mango and Black Bean Salsa and homemade Guacamole
2. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
3. Chilli prawn dumplings

As I had made the tasty coriander and lime fajitas the previous night, I still had some left over ingredients such as half a can of black beans , coriander, spring onions and the mango seed. Curious to see if these flavours would work with the wild salmon, I followed a similar recipe to the chicken fajitas.

Marinate as before:

• Zest of 2 limes, juice of 1 lime (save the juice of the second lime for the salsa)
• 1½ tbsp olive oil
• 1 clove of garlic, minced
• ½ tsp cumin
• ½ tsp crushed chilli flakes
• Sea salt and freshly cracked pepper, to taste
• handful fresh coriander, chopped
• 2 wild Alaskan salmon fillets

Mix all the ingredients together in a bowl then cover the salmon fillets and leave in fridge for a few hours before grilling for about 15 minutes.

Mango and Black Bean Salsa:

• ½ can black beans, drained and rinsed
• 1 mango, peeled and chopped
• 2 spring onions, chopped
• 1 big red chilli, chopped (seeds removed)
• Handful fresh coriander, chopped
• ½ tsp cumin
• Juice of the second lime

Peel and chop the mango. Rinse and drain the black beans. Chop the spring onions, chilli and coriander. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, spring onions, coriander, and chilli in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.

Plate up and enjoy! I got excited and decided to use my metal rings to arrange the salsa in a neat pile.

Related posts:

1. Coriander and Lime Fajitas with a Mango and Black Bean Salsa and homemade Guacamole
2. Chilli prawn dumplings
3. Mystery box challenge: Red curry prawns and vege”s