It’s been a long and laborious day at the office. You’re already peeved because you had to stay overtime to finish up some work. This means you’re coming home late to a messy house, hungry tummies and a glaringly empty fridge, standing there staring back at you.
You’re oh so tempted to dial in a cheap takeaway but your internal dialogue is torn. Then again, you’re way too tired to prepare a gourmet, organic three-course meal for you and the whole family. To even think about what to make feels like way too much hard work! Still you want to enjoy a healthy meal with all the right nutrients, but without a lot of effort required on your part.
Sound familiar? If this feels like you, I'm giving you a chance to win the internal debate with two deliciously simple fish recipes from my book Fast Your Way to Wellness. I don’t want you to have to do one ounce of thinking, or over preparing for your meal to appear on the table in a flash.
These are a couple of my favourite go-to weekend recipes that have come to my rescue on many occasions during an "I-need-something-tasty-and-fast" crisis.
What I love about these recipes is that they’re super simple, healthy and don’t take more than 25 minutes each. The first one is the ultimate dinner winner!
Sautéed scallops with mushrooms and spinach
If you’re looking for something light for a dinner for two, this is a great recipe that not only tastes delicious, but also can be on the table in ten minutes. Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish fresh from your local fishmonger and eat as soon as possible.
179 calories per serve (749 kJ)
- 1 teaspoon extra virgin olive oil
- 200 g (7 oz/10 small) scallops, rinsed and patted dry
- Celtic sea salt and freshly ground black pepper, to taste
- 2 garlic cloves, crushed
- 140 g (5 oz) mixed mushrooms, whole or sliced
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 200 g (7 oz) baby English spinach leaves
- Splash of apple cider vinegar
- Chopped parsley or rosemary sprigs, to serve
- Lemon wedges, to serve
Heat the oil in a medium frying pan over medium heat.
Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.
Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.
Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.
Return the scallops to the pan and cook for 1 minute to heat through.
Serve topped with the parsley or rosemary and with lemon wedges on the side.
When you crave a lazy weekend and want to bring the fancy cafe Buddha bowl into the comfort of your own home, here's your go to recipe. A bowl overflowing with protein-rich, and low cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s will provide a lunch of stately standards. Whilst the lentils are cooking you can take off your shoes and put your feet up on the couch, then all you need to do is serve it up and add your other elements.
For those of you who find lentils hard to digest and you want to gain maximum nutritional value and make them more digestible, you can sprout them by placing them in a fine-mesh sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them. The lentils will grow little tails! Now there's a great weekend project.
Smoked salmon living lentil bowl
181 calories per serve (758 kJ)
- 1 teaspoon extra virgin olive oil
- 1 small brown onion, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon grated ginger
- 50 g (13/4 oz) brown lentils, rinsed
- 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water
- 1 tablespoon ground cumin
- 1 handful coriander (cilantro), chopped
- 2 tablespoons capers, rinsed
- 100 g (31/2 oz) baby English spinach leaves
- 100 g (31/2 oz) smoked salmon
- 35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts
- freshly ground black pepper, to taste (optional)
- Squeeze of lemon juice
Heat the oil in a medium saucepan over medium heat.
Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.
Add the lentils, stock or water and cumin.
Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.
Stir through the coriander and capers.
Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.
Enjoy your weekend
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