recipes for healthy living

Chicken Fahitas with a Pea, Cherry Tomato & Onion Salad topped with a Chipotle Ranch Dressing

fullsizerender-1This is a simple easy recipe but just a little bit different with the pea salad. Make sure you have the chipotle in adobo for the dressing. It makes all the difference- I order from Mexican Ingredients here which I can recommend if you are in Ireland. (This is not a sponsored post!)

Chicken Fahitas with a Pea Cherry Tomato and Onion Salad and Chipotle Ranch Dressing

Serves 6

6 chicken fillets off the bone and flattened
100ml olive oil
1 tsp fennel seeds
1 tbsp garlic paste or approx. 4 garlic cloves peeled and mashed
1 tbsp sweet paprika, oregano
1 tsp ground cumin
2 bay leaves
Salt and pepper
For the chicken
Combine everything and toss the chicken in and marinate, covered in the fridge for a couple of hours or overnight if you have it. Heat a heavy bottomed pan or griddle, remove the chicken from the marinade and cook it on the pan for about 5 minutes per side until cooked through, Remove and slice and keep warm.

For the Pea Tomato and Onion salad
200gr cooked peas
150gr cherry tomatoes quartered
Juice and zest of 1  lime
4 tbsp chopped coriander
1 small white onion very finely sliced
Salt and pepper
Combine everything and set aside until needed

Chipotle Ranch Dressing
1 tbsp Mayonnaise
4 tbsp Natural Yoghurt
2 tbsp butter milk
Juice of 1 Lime
1 tsp brown sugar
1 tsp Chipotle in adobo
1 clove garlic peeled and crushed
½ tsp sweet paprika
Small Pinch each of Dried Thyme Oregano and Fennel or a large pinch of Epazote if you have it.
4 tbsp chopped fresh Coriander
Combine everything and taste and season as needed. Just before serving add the coriander and combine.

To serve
Pile some salad leaves onto warmed soft corn tortillas, spoon over the pea and cherry tomato salad.  Top with some sliced chicken and drizzle over the ranch dressing.

Super Fast Fish Cakes


These are very easy to make as you don’t need cook the fish first, you don’t even need cooked potato, which I love because it’s not something I usually have hanging around!

Makes about 8 Fish Cakes

500gr or a mix of salmon, cod, hake and haddock would work.
3 Spring onions chopped finely
1 Tsp mashed chillis in oil or 1 red chilli chopped very finely
3 Tablespoons chopped coriander
A squeeze of lime juice
1 tsp garlic ginger paste
Salt and pepper
2oz breadcrumbs
2 tbsp oil

Skin the darnes if necessary.
Chop into pieces and tip into food processor.
Pulse till is resembles a coarse mixture.
Add the rest of your ingredients and pulse until combined- Don’t over pulse as you don’t want mush.
Shape into fish cakes, press into the breadcrumbs and place on parchment lined tray or plate and leave covered in the fridge for an hour or 2 if you have it.
Gently fry in the oil about 2 -3 minutes each side should do it until golden brown and cooked through.

Serve with some sweet chilli sauce and a big green salad.

Gluten Free Sesame Seed Bread


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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

Courgette Chips and a Coriander Dipping Sauce

Crunchy and delicious courgette. I use panko breadcrumbs as they stay really crispy and the coriander dipping sauce is perfect with these. A delicious vegetable that is a reasonably good source of fibre, antioxidants and vitamins and minerals.  If you though you didnt like courgette try this and see !


Courgette Fries
Serves 6

3oz flour
4oz Panko breadcrumbs or if you cant get that thus use regular
3oz Grated Parmesan
1/2 tsp each of thyme, oregano and rosemary finely chopped
1 tsp salt
3 courgettes – top and tail then cut into chips
1 egg beaten

Oven at 180C

Mix the breadcrumbs and parmesan with the salt and herbs and lay out on a large flat plate
Dip the courgette chips into the flour, followed by the egg then the breadcrumbs. Press on all sides to get lots of crumb on the courgette.
(I used to get confused about the dipping order now I use Flour First to help me remember!)
Lay them flat on a parchment lined baking tray and bake for approx 15 minutes until golden and crispy
Serve with the dipping sauce and watch them disappear!

Coriander Dipping sauce- Simply mix everything together
250gr Natural Greek Yoghurt
3 Tbsp chopped Coriander
2 tbsp Lemon juice
Salt and Pepper to season

Indian Spiced Cavolo Nero



Leafy greens are so good for you and this is a fantastic recipe in which you can use green cabbage, chard, even spinach if you wish. Gently spiced,full of the goodness of the greens, provides magnesium – great for sleep and stress (perfect for this time of year) and turmeric an amazing healing anti inflammatory.

Indian Spiced Cavolo Nero

Serves 4
150gr Cavolo nero, cleaned and centre stalk removed
1 small onion diced

1 tbsp passata
1 tin tomatoes
1 tsp turmeric
1 tsp nigella (onion) seeds
½ tsp each, cayenne, cumin and coriander
2 tbsp crème fraiche – use low fat if you wish
2 tbsp rapeseed oil

Blanch cavolo nero in boiling water for 2 minutes, remove and drain well then chop
Heat oil in a medium sized pot and add the onion and cook until soft
Stir in the spices and cook for about a minute. Add the passata, tin of tomatoes and the cavolo nero, season well and cook for about 10 minutes over a low medium heat until some of the tomato sauce has thickened. Stir in the 2 tbsp of crème fraiche and cook for another minute or two.
Serve and enjoy!
Note that you can substitute spinach, chard even cabbage in this recipe. Adjust the quantities accordingly as you will probably need a big bag of spinach to feed 4. You will need to blanch cabbage ad chard too but not the spinach.

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