Monday Runday (and meat – free dinners)

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So, my Zumba classes on a Monday were cancelled which made me sad, but then I realised that instead I could use that time for my long run!

And, a guilt free long run at that. During the week I like to spend as much time as I can with the toddler after work, as well as at the weekend. It’s my “mum guilt” for having a full time job and sending the toddler to nursery/nana’s throughout the week (which she loves, I just wish it wasn’t for so long). So during the months when it’s dark by her bed time at 7pm, I never want to go out running. That same mum guilt also makes me feel like I’m neglecting the toddler and husband if I spend time away from them at the weekend.

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Now that it stays light well past 8pm, I don’t feel guilty about dedicating two nights a week to getting in a long workout. So henceforth Monday will be Runday and Thursday will be Zumba night💃 (dancing emoji).

Tonight I ran 9.2km in 51 minutes which I’m very happy with considering my lack of training over the past few weeks. It was a lovely route along the canal, with lots of ducklings in the water and a newly covered path which made running nice and smooth!

I followed the run with a meat-free Monday dinner of vegetable satay stir-fry with courgette noodles.

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Red and yellow peppers, carrots, frozen soy beans, sugar snap peas and courgette in a nutty spicy sauce, delicious! 

I’ll be back on track with my posts this week so stay tuned for some eats of the week!
Xoxo

Recipe: Lemon and Herb Cod with Spring Vegetables

herb and lemon cod

Down here all the fish is happy
As off through the waves they roll
The fish on the land ain’t happy
They sad ’cause they in their bowl
But fish in the bowl is lucky
They in for a worser fate
One day when the boss get hungry
Guess who’s gon’ be on the plate – The Little Mermaid

OK so I feel a little weird posting a quote from The Little Mermaid sung by a crab talking about fish getting eaten, but I love Disney so we’re going to move on.

I am new to fish. As a child I didn’t really enjoy eating fish, not even the classically British Fish and Chips where the fish is coated in batter and deep fried (I did love the chips though:-)) But, I’m trying to expand my taste buds and try new food, and fish is healthy (low in fat, high in protein) and can take a lot of different flavours.

This dish is very simple and quick to prepare and cook, and you can adapt it to suit your tastes (add some fresh chilli, change the herbs, use different vegetables).

Ingredients (serves 2)
2 x boneless and skinless cod filets (or any firm white fish you like)
Tablespoon of seasoning (fresh rosemary and fresh thyme, pinch of salt and black pepper, teaspoon of olive oil)
1 x lemon
300g new potatoes (I used Tesco Venezia potatoes) – cut into quarters lengthways like small wedges
160g frozen peas
1 x small courgette – grated
50g Boursin (or any soft cheese such as Roulé or Philly)

Method

  1. Pre-heat the oven to 180 degrees (170 for fan assisted ovens)
  2. Cut the potatoes into wedges and lay on a baking tray with a little oil and some black pepper, put them in the oven
  3. Lay out a piece of cooking foil and place the cod fillets on top with enough foil to create a loose parcel
  4. Add the rind of half the lemon and the herb seasoning to the fish, spreading it evenly over the two fillets
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  5. Cut the lemon into quarters and place two quarters onto the foil
  6. Create a parcel around the fish and put it in the oven for 25 minutes depending on the size of your fillets
  7. 5 minutes before the fish is fully cooked, add your peas to the microwave for 2 minutes
  8. Stir in the grated courgette and the Boursin into the peas and return to the microwave for a further 1 minute
  9. Remove the fish and potatoes from the oven
  10. Divide the potatoes between 2 plates.
  11. Split the peas and courgettes between the plates
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  12. Use a fish slice to add the fillets onto the plates. Discard the lemon rind and quarters.
  13. Serve with the remaining lemon quarters

    herb and lemon cod

And that’s it, a fresh light meal perfect for a summers evening. You could even cook the fish in their foil parcels on the BBQ and serve with corn on the cob and jacket potatoes.

NB. Fish should be caught responsibly as they are a finite resource and if we catch too many, soon there wont be any left to catch!

Let me know if you try the recipe!
xoxo

Bacon, Brie and Pea Pasta – MMMMM

Hi all,

A quick recipe for you today which, whilst not being the healthiest meal ever, is so delicious and fulfilling that I had to share it with you!

Bacon, Brie and Pea Pasta (With Asparagus)

Ingredients:

  • Pasta (I used large penne but shells and bows would also work very well)
  • Smoked lean bacon (cut off the extra rind if you want) – cut into small strips (it’s easy with scissors)
  • Brie cheese – chopped into 1cm squares
  • Frozen peas
  • Asparagus (I had some in the fridge which needed eating so chopped it and put this in too, but you could just stick with peas or add broad beans, soy beans etc)
  • Black pepper

Method:

  1. Bring a pan of water up to the boil and add your pasta – cook until al dente
  2. Meanwhile, in a small frying pan add the chopped bacon and cook until crisp
  3. Add the asparagus and the frozen peas and cook until tender
  4. Add the cubes of brie and stir through the bacon and peas, evenly distributing the cheese so that it melts
  5. Add a couple of spoonfuls of the pasta water to create a creamy sauce
  6. Add lots of freshly ground black pepper (it evens out the saltiness of the bacon and brie)
  7. Drain the pasta and add it into the frying pan, stir through the bacon and brie mixture
  8. Eat and enjoy whilst it is still really hot!

This is a lovely meal, quick to make and all of the ingredients go really well together; you have a mixture of salt (brie) smoke (bacon) sweet (peas and asparagus) and starch (pasta)!

Bon apetit! xoxo