Tag: Healthy recipes

Lemon & mint smoked haddock with black olives

Lemon & mint smoked haddock with black olives

I love smoked haddock, for its great taste and versatility. This  tasty recipe for the summer brings a hint of Mediterranean flavor to it with mint and lemon. The millet flour is gluten-free and delicate perfect for not overpowering the haddock taste. I din’t manage […]

Peas, courgette, rocket & mint soup

Peas, courgette, rocket & mint soup

An homage to the English garden and weather, with this summer soup. It is super easy to do, perfect for the whole family. You can make it advance and freeze it and use it as a starter or main meal. It is packed with gut […]

Summer rocket, chickpeas and tomatoes salad

Summer rocket, chickpeas and tomatoes salad

A delicious and filling side salad, perfect with fish, or even on its own, for a light dinner or lunch if you have over indulged.

Rocket (arugula), is one of the most nutritious green vegetables around, rich in folates, vitamin K, magnesium and iron and its distinctive peppery taste will add texture to the simplest of the salads. Tomatoes are rich in vitamin A, anti-oxidants and vitamin C. Chickpeas on the other hand, add filling power and good qualities vegetable proteins, important to keep you fuller for longer. It is incredible how you can get so much nutrition in a such a simple salad!

Preparation time 5 min

Ingredients (serves 2)

  • good quality, extra-virgin olive oil

Simply place all the ingredients in a salad bowl, season and serve. I would suggest a nice fresh grilled mackerel on the side or some white fish like hake, smoked haddock or anything that come up to your mind.

If you like to eat a small slice of bread with it, we would suggest a slice of Poilane sourdough rye sliced bread, filling and tasty (rye do contains gluten, please choose a gluten-free bread variety, if you want this meal to be gluten-free).

For more gluten-free salad you can also check my Italian Rainbow salad.

Sea-bream
Italian rainbow salad

Or combine it with my lemon & mint smoked haddock with black olives….

Smocked haddock mint recipe
Mint, lemon smoked haddock & black olive
Celery, carrots and fennel seeds soup

Celery, carrots and fennel seeds soup

A very delicate, cleansing soup, great even for the summer months. The fennel seeds help to get rid of bloating, so this soup is great if you need to show off a flat tummy in summery clothes! If you have overindulged, maybe eaten too many […]

Turmeric cous-cous salad

Turmeric cous-cous salad

Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients. Most of them are only spices that you can keep in your cupboard and use again to give flavor to […]

Asparagus & leeks tagliatelle

Asparagus & leeks tagliatelle

Originally written for the monthly issue of ABC Economic, this easy to make and light pasta recipe is full of spring vegetables just straight from the British garden.

With its content of vegetables and only 65 g of egg pasta ( which is high in proteins), this dish is delicious, filling and satisfying, great with a crispy glass of white wine.

I advice to use De Cecco pasta for this recipes as it has an excellent taste, has an high eggs content, and can stored for a long time, minimizing grocery shopping time.

Asparagus and leeks are rich in Vitamin K, folatevitamins Bmanganese, and other trace nutrients, and are particular rich in a fibre called inulin, that act as a pre-biotic, for a healthier gut.

Ingredients  (serves 2)

  • 130 grams of dried eggs tagliatelle
  • 1 bunch of asparagus
  • 1-2 leeks
  • extra virgin olive oil
  • Grana padano cheese to taste ( optional)
  • Sea salt

Wash and finely slice the leeks, and put them in the non-stick pan with some olive oil. Let them sweat at low heat for a few minutes. In the meantime cook the washed asparagus for 4-5 min in boiling water, then chop them up and add them to the leeks. Keep on sweating the vegetables for a further 5 min, adding a little water if necessary. Cook the pasta in boiling water according to the packet instructions, and when ready add it to the pan with the vegetables, and stir it well, adding some freshly grated Grana Padano cheese. Serve and enjoy!

Savy girl tip. You can use some of the leftover asparagus for my asparagus, broad beans and feta frittata, Happy cooking!

 

Asparagus, broad beans & feta frittata

Asparagus, broad beans & feta frittata

Delicious for a light dinner or brunch, cold buffet or a tasty proteins rich snack before of after the gym, this vegetable frittata is very a versatile and delicious dish. Easy to make and great to use up some asparagus or feta cheese leftovers, it […]

Salmon, spinach & strawberries salad

Salmon, spinach & strawberries salad

A seasonal, gluten-free unusual but super delicious salad, rich in nutrients and easy to make, great to use up all those quinoa leftovers!  All in under 15 min…. Preparation time 12/15 min Ingredients  30/40 grams of quinoa ( uncooked) 1 salmon fillet ( preferably organic) […]