A healthy (ish) start, part 2

 

I feel I ought to start with a confession. Last Monday, I realised part way through the afternoon that I was missing a vital ingredient for that evening’s planned dinner. There weren’t a lot of alternative options, but there were some (soup in the freezer for example). However, we decided to order takeaway burger and chips instead. It was delicious. And having satisfied that particular craving made eating relatively healthily for the rest of the week a lot easier.

So, here’s some of what we’ve eaten:

Baked fish with chickpeas, fennel and tomato: Another one from Hugh Fearnley-Whittingstall’s new book (see previous blog here for more). The recipe says fresh tomatoes, but Hugh on Instagram said tinned would be a suitable substitute, which made this possible. This is pretty easy and tasty: chop, add some paprika, bake in oven.

Baked fish: Doesn't look very attractive, but did taste good. 

Cauliflower cakes and miso Brussels sprouts: I’ve written about both of these before, so won’t go into detail, except to say that I managed to use dessicated coconut instead of dried breadcrumbs in the cakes, and they were still delicious (it’s all my husband’s fault, he has a mania for decanting things into jars instead of leaving them in packets…)

Carrots with seeds and flatbreads: This was chosen when I wanted something light to eat before an online cheese and wine tasting (from Love Cheese in York – definitely recommended). The recipe is in Gill Mellor’s Root Stem Leaf Flower, which is proving to be very useful. Roast carrots with chilli flakes,coriander, cumin, fennel, sunflower and pumpkin seeds, then take two thirds of the carrot and seed mixture and puree, while keeping the remaining carrots warm. Put the puree in a pan and warm lightly while you cook flatbreads (he gives a recipe for the dough, I just used my usual flatbread dough from the freezer, as the recipe was fairly similar – you could probably also used bought flatbreads warmed through). Spread the breads with the puree, top with the remaining carrots. Delicious. Also just a nice way of cooking carrots as a side dish.

Cheese!

Carrot flatbreads: again, not that attractive, but good.

Even our date night meal was fairly healthy this week. It was from London Kitchen Deliveries, who were (I think) an event catering company who pivoted to delivering pre-prepared meals. We’ve had a few things from here, and I’d recommend them. They do individual meals as well as monthly set menus, including some for the freezer, and afternoon teas (it’s also run by two women, which pleases me). This was the January set meal: Mu-shu pork (pleasantly spicy) served in lettuce leaves, baked salmon with a miso glaze, pak choi, and wild and brown rice, and pear crumble with crème fraiche. Not sure I can claim the latter as being healthy, but hey, at least it’s fruit.

This week I decided to employ the same principle as last week and treat myself on Monday, so last week we had garlic bread,  posh frozen pizza (Crosta & Mollica mushroom and truffle oil), and coleslaw. Tonight there will be one of Hugh’s healthy soups (mushroom and Jerusalem artichoke – I will report back). Later in the week there will be more baked fish. I haven’t decided about tomorrow, although a glass will be raised to mark the departure of the Orange Menace from the White House. Onwards…