Roast Spiced Cauliflower & Salmon

So I’ve joined the Lean in 15 party.

Recently ‘treated’ myself to the latest Lean in 15 book by Joe Wicks aka ‘The Body Coach’. A few mates are raving about him, and even my brother is now dabbling in the kitchen thanks to his simple, quick and nutritious meals.

To be fair it was around this time last year that I posted a meal from his first book – Sea Bass with Brazil Nuts, Kale & Pomegranate. So you could say I was one of the first to the party…

Anyway, roast spiced cauliflower with salmon was super easy, and pretty tasty too. It all happens in one roasting tray so you really can’t complain. When I cook meals like this it really highlights how healthy eating is not difficult, nor does it need to break the bank.

The most expensive ingredient is the salmon, which is usually around £3.50 for two fillets. Although, after watching Jamie and Jimmy’s Friday Night Feast* this week, I will be keeping an eye out for the MSC sustainable seafood label and picking more meals based around these.

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I felt so healthy eating this meal, and will definitely be cooking it again. Only change I may make is reducing the spice mix down a bit as I felt the cauliflower was slightly too doused in the stuff! Don’t get me wrong, it’s no showstopper meal for a dinner party, but when you just need to impress yourself – it does the job!

*FYI after watching one of Joe’s live Insta posts he said he was down to appear on the show!

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Spiced Lamb Wrap

When your wrap game is on form!

If you only have 20 minutes spare then you can do a lot worse than this. You can find the recipe in ‘Love your Lunch Box’ by James Ramsden – designed to keep lunchtime exciting without eating into your evenings to prepare it. And when you’re cooking for one, you can have lunch and dinner with singular effort!

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This is really so simple, there’s not much to say! Only tip would be to add more yoghurt & mango sauce than you expect, as it soon gets lost underneath all of the fillings. Just don’t get too excited loading them up as it can turn messy! Looking forward to lunch already… and dinner…

Chinese-Style Beef & Broccoli

Honestly, when it comes to take-aways i’m 100% an Indian fan. Chinese food reminds me of Uni when I’d walk into the living room to the smell of Chinese takeaway and my mates looking sorry for themselves after one too many vodka red bulls the night before!

So when it comes to Chinese food, it’s got to be fresh! And Hemsley & Hemsley know how to deliver…

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There’s just one main tip with this recipe – prepare everything first! That includes getting all of your spices out, boiling the kettle (we used stock rather than bone broth), chopping and organising. So that once you start heating up that pan, it’s just a case of adding everything step by step. It may feel like you’re slowing down the process initially but you’ll be speeding up the end! And it means you can stick to all the timings.

We couldn’t find the coconut flour, so we bought corn flour instead (something I was surprised we didn’t already have). But we didn’t use it in the end so I can’t say whether it would have been a good substitute or not.

Hemsley & Hemsley advised rice wasn’t necessary which I have to agree with now… but we had some sneaky rice on the side as we didn’t quite believe it initially!

Seared Turmeric Chicken

Simply a MUST try!

Being honest, this recipe didn’t stand out as amazing on our meal board this week. And after the fiasco with the hummus, hopes were quite low. But Jamie came through with a winner by the end!

This is from Jamie’s Everyday Superfood book, and you can find it online here. Filled with iron to keep you awake, and manganese for strong bones, who knew turmeric could be so kind…  although not so kind to your kitchen-

WARNING: For those with white kitchens, you’ll be cleaning the work top for days afterwards! So try and cover the sides with a tea towel when cooking the chicken, as it spits out lovely turmeric yellow oil!

Other things to watch out for… quite a standard Jamie issue that the chicken took longer than 8 minutes to cook. So next time we will give it a bash so it’s not so thick and may cook in that time frame! Do try to get good quality chickpeas for the skinny hummus – we forgot, and ended up buying another tin to combat the rather watery hummus we initially made. Or just don’t pour in all of the juices from the tin. Saying that the end result was still runnier than what you would buy but it actually worked really well as it coated the couscous far easier when you came to eat the meal.

All in all this was just such a well rounded meal, interesting, tasty, filling, and good for you! We also realised that if a couple of you help to prepare it, and start everything at once, you can have it made pretty rapidly! I don’t usually get excited about chicken, but this is definitely going down in the mental book of faves!

Cochin First-Class Railway Mutton Curry

Ok so I felt slightly under pressure with this one!

So usually curries are left to one particular housemate who has a knack for nailing them! So when I found I was the only one available to make this (as it takes 3 hours to cook once prepared and everyone was out) I was feeling the heat!

It’s from our Rick Steins India book pictured below. If you can follow instructions, there’s no reason you can’t make this too.

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To make sure I added the right spices at the right time, I made separate piles of each representing the different stages. I think it’s just key to have everything ready so you don’t overcook any of the steps. Other than that it was really straight forward and I was surprised how authentic I managed to make it look and taste!

We couldn’t actually get hold of lamb shanks so we used lamb shoulder instead. It just meant turning the joint a couple of times to make sure it didn’t dry out on the top, and was evenly cooked in the curry sauce. Once it had been in for 2 and a half hours I pulled out the bone and broke up the meat (it was so nicely cooked it was falling apart).

Once it’s in the oven, all the hard parts are done! As you only need to add the coconut milk once it comes out which cools the kick of the chilli powder.

I now feel more confident making more curries if I have to step up to the mark again!

Chicken Tikka Skewers with Cucumber & Mint Raita

From our new book ‘The Gluten Free Cookbook’.

Although we don’t need a gluten free diet it is interesting to pick up meals from different sources. We found this recipe and served it with coconut rice… and it’s made it’s way into our favourites!

You can find the chicken skewers recipe here and a basic coconut rice here (we added lemon zest too). Don’t be put off by marinating the chicken for an hour – you can prepare the raita and chop the coriander & finishing touches ready for the rice… maybe unload the dishwasher and put some washing on too! I prepared my lunch for the next day so it felt like I was saving time if anything!

We’d advise to fill the skewers with the chicken rather than leaving spaces… as although soaking the skewers is a good idea, they will still burn if exposed. Our kitchen smelt like a campfire!

The chicken has a bit of a kick to it! But served with the raita it finds a happy medium. You could always experiment with slightly different styles of raita to change it up. But for a fairly simple recipe it’s colourful and punchy!

 

 

Cajun Spiced Chicken & Chive Dip

So we may have nearly evacuated the apartment block cooking this one…

This dish comes with a smoke alarm warning, followed by a freezing cold apartment upon opening all ventilation outlets! But you get some really succulent chicken, and the chive dip brings it all together.

It’s a Hairy Dieters recipe that is fairly low in fat, and we made it slightly more healthy with sweet potato wedges rather than ordinary wedges. For the cajun spice mix, mix together 5 tsp of ground cumin, 4 tsp of smoked paprika, 2 tsp of dried thyme, 2 tsp of dried oregano, 2 tsp of coarsely ground black pepper, half a tsp of cayenne pepper and 1 tsp of flaked sea salt. Beat the chicken breasts until they are 1.5cm thick and dust each one with a teaspoon of the spice mix. Griddle the chicken breasts over a medium high heat for 2 minutes on each side – although we found it took slightly longer.

For the chive dip, simply mix low fat natural yoghurt with 2 tbsp of finely chopped chives. And that’s pretty much it! Served with salad and sweet potato wedges this was a quick, tasty and filling meal.