So this page is all about sharing my  no-fuss Food Utopia!

It’s all about my love for food, creating delish dishes and hopefully proving that healthy food doesn’t have to be boring!  Oh and there’ll no doubt be some naughty stuff thrown in too!  Please do share your food stories and inspo too!

Enjoy! Xo

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Debs Mega Strawberry Goodness Bowl

I had this for my brekkie about 7.30am before my Enys 10k run today (10.04.16) at 11am and it really powered me through.

I’ve noticed that the earlier I eat before a run, the better and this did me good.  Though I didn’t relish waking up at 7am on a Sunday – especially as it was hailing outside!   You have to be a little crazy to be a runner!

I had double the granola content and added a bit more of the good stuff too!

Throw In:

4 heaped tablespoons of natural yoghurt
1 banana
4 handfuls of Udis Gluten free cranberry and walnut granola
6 strawberries
Mixed seeds and nuts – as many as you like
1.5 teaspoon of peanut butter
1.5 teaspoon of Natures Store gluten free hazelnut and cocoa spread

When healthy eating tastes so good!

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Energy Balls!

Balls!  Energy Balls!  Eating right and preparing my body for the bath half in just over 2 weeks!  Feeling tired and a little run down so trying to eat, drink and do all the right things!  These perfect little pick me ups are super easy to make and are a great sweet fix.

This recipe makes 16 perfect little balls:

190g peanuts
10g pistachios`
50g dates
2 teaspoons peanut butter
2  tablespoons agave nectar
2 tablespoons cocoa powder
3 tablespoons desiccated coconut

Blitz everything together apart from the coconut.  Roll into 16 balls and roll each one in the coconut.

Put in the fridge for at least 30 mins (or overnight preferably)

Eat well!

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Debs Goodness Bowl!

For those of you who need a sweet fix, these is ugh-mazing!  So delicious!  There is something very satisfying about having something which satisfies your sweet cravings but feels like goodness!  I devoured:

2 handfuls of Udis Gluten free cranberry and walnut granola
3 tablespoons of turkish style yoghurt
1 banana
12 grapes
1 teaspoon of peanut butter
1 teaspoon of Natures Store gluten free hazelnut and cocoa spread (trust me you’ll be tempted to have more than 1 teaspoon – sorry!  and its just as good as Nutella!  And trust me, I love Nutella – a lot!!)

Add spoon and eat like no-one is watching!

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Cod with Spaghetti and Veggies

150g spaghetti
1 cod fillet
1/2 white onion
1/2 red onion
2 mushrooms
Half can chopped tomatoes
Fresh basil – as much as you like
2 pinches of salt
4 cherry tomatoes
1 lemon
1 tablespoon olive oil
2 tablespoons of a red wine or other alcohol of your choice!

Cook the spaghetti according to your taste and how al dente you like, I like it a little firm!

Meanwhile, in a pan cook the onions, cherry tomatoes, mushrooms and chopped tomatoes together with the olive oil and 1 pinch of salt.  Simmer well until the onions have softened and then add your alcohol choice!

About 4 minutes before the spaghetti is cooked, cook the cod in the lemon in a separate.

Serve up and devour!

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Debs Goodness Bowl!

Quite simply:

4 tablespoons Turkish style yoghurt
1 banana
6 grapes
Handful chia seeds
Handful Flax Seeds
1 tablespoon agave nectar

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Indonesian Rice with Mackerel 

Made this for the first time tonight and it is so good!  For me coriander always adds that ‘pop’ of flavour and can transform a dish.

Very tasty and full of only good stuff.  This is my adjusted recipe which includes eggs 2 ways, check this out:

150g brown rice
1 mackerel fillet
4 cherry tomatoes
8 slices of cucumber
2 eggs
1/2 red onion
1/2 white onion
Broccoli
2 tablespoons soy sauce
1 tablespoons red curry paste or nasi goreng paste
3 mushrooms
1 tablespoon olive oil
2 pinches of salt
As much coriander as you like!

Boil the rice with 1 pinch of salt in water according to packet instructions.

Meanwhile, add the olive oil to the pan with the oter pinch of salt.

Chop the onions into slices and add to the pan and cook until softened.  Slice the mushrooms and add to the pan with the cherry tomatoes.  Add in the soy sauce and red curry paste and mix together.  Cook on a low heat for around 10 minutes, during this time add the broccoli to the rice water and cook the mackerel in the oven.

Add one egg to the mix and scramble it in.  Now drain the rice and the broccoli, chop the mackerel and add this with the rice and broccoli  to the rest of the mixture.  Dry fry the other egg to a soft yolk.

Add the rice mixture to a bowl, pop the egg on top, sprinkle with the coriander and place the cucumber along the side of the bowl.

Tasty Delight!

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Breakfast Goodness Bowl

I call this one OCD in a bowl!  So scrummy!

Greek Yoghurt on the bottom
Layer of banana
Raspberries in the middle
Sprinkle with linseed mix, chia seeds & wheatgrass powder
Drizzle over agave nectar

Uh-mazing!
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Breakfast Goodness Bowl

Fast becoming my top breakfast at the weekend!  I haven’t quite got on the acai bowl trend yet, but this is my version!  So simple, so quick and so many variations!  Options are endless!

This one has:

Greek Yoghurt
Banana
Strawberries
Chia Seeds
Grapes

Basically arrange everything in the bowl as you wish!

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Salmon with pesto and avocado pasta

I had this meal the night before a long run, and it was perfect!  I had a very small light breakfast and then ran for 9 miles.  I felt really strong so I’m thinking that this works well for me.  Avocado power indeed!

Go get:

1 salmon fillet
1 avocado
150g pasta (wholemeal would be good too)
30g cheddar
Juice of 1 lemon
Pinch salt
2 tablespoons pesto

Cook the pasta according to the packet instructions with the salt.

Meanwhile, add the avocado, lemon juice, half the cheddar and pesto to a bowl and blitz to a paste.

Cook the salmon to your liking.

Drain the pasta and mix together with the paste.  Pop onto a bowl of your choice, sprinkle on the rest of the cheese and pop the salmon fillet on the top.

Enjoy every mouthful!

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All the Grr of a protein shake, with added prettiness!

So um yeah, I’m not sure if its the cute bottle and retro straw that I like or the flavour, but hey ho’, it sure makes after gym protein boosts more interesting!

In a blender or shake maker add the following:

1 scoop protein powder of your choice
1 tablespoon agave nectar
1 teaspoon wheatgrass powder
50g frozen raspberries
1 cup of milk (I used almond milk, but you can use any according to what you fancy)
1 banana
4 ice cubes

Blitz! Or Wazz, whichever lingo you prefer.

Add to cute glasses and sup away!

You’ll have all the grit of rocky and all the girly ness of a princess!

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Smoked Salmon and Avocado Stack

So simple I’m almost insulting your intelligence!    However, I thought I would include because my followers on Instagram have said to me before “wow this is so simple, why didn’t I think of this!”

Quite Simply:

Lashings of lemon – as much as you like as it compliments these 2 flavours so well!
4 slices of smoked salmon
Half an avocado
2 cherry tomatoes (for garnish – haha!)

Place your avocado on a plate, pour over half of the  lemon juice, add the layers of salmon and then the rest of lemon juice.

Half the tomatoes and place according to your level of OCD!

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Prawns with penne, mascarpone, lemon and prawns

So so so good this dish!  Very light and extremely quick!

Go get:

1/2 tablespoon olive oil
100g prawns
1/4 tub of Mascarpone
Juice of 1 lemon and the lemon zest
Handful broccoli florets
Handful Peas
150g Penne
Handful of basil

Cook the penne, broccoli and peas according to the packet instructions (I used fresh pasta).

In a separate pan, add the olive oil, mascarpone, lemon juice and zest.  Add the prawns with about 4 minutes cooking time left (or for how long you prefer them to be cooked accordingly to your taste).

Drain the pasta and veg and add to the pan with the rest of the ingredients.

Add basil for an extra burst of flavour and serve with a side salad of your choice.

 

 

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Debs Tapas

Tapas is one of mine and my hubby’s favourite things to eat.  Its also great when you have friends over as is so sociable and also hopefully everyone is guaranteed to get something they like!

This version includes:

Mango & Spinach Salad
Asparagus cooked on a griddle pan for a few minutes in lemon – simple!
Mini meatballs with rich tomato sauce, cooked the bolognese way with a secret ingredient!
Chicken cooked in a roasting bag with chargrill seasoning, peppers & onion

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Thai Prawns with Egg Noodle

Such a good all year round dish, but there is something incredibly warming about this dish in the winter.

Pop these in your basket (serves 1 person):

1 sheet of egg noodles
2 eggs
150g prawns
1 stick lemongrass
Half pack stir-fry vegetables
Spring onion
Mangetout
Baby corn
Coconut milk
1 tablespoon thai paste
Chicken stock
Pinch Salt

Cook up the coconut milk, thai paste and add the lemongrass and chicken stock.  Cook together for about 10 minutes to give the chance for the flavours to infuse.  Bring to a slight boil and then turn down to a simmer.  Meanwhile boil the eggs for 6 minutes.

Add the mange tout, baby-corn, spring onion & stir-fry vegetables and simmer and cook for 2 minutes.    Next add the prawns and the egg noodles and cook for a further 3 minutes.

Serve up in a lovely big bowl and add the egg.

Scrummy!

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Mega Salad with Basa Fillets

‘Mega Salad’ is a phrase me and my hubby have penned!  Ever since I started detoxing and having a healthier lifestyle I have always tried to find ways to make a salad that is something more special!  It’s important to have healthy food but we need to make it special…we eat with our eyes after all and if it looks good, we are more likely to stick to it than fall off the wagon.

Spinach – as much as you like!
1/4 cucumber
6 sundried tomatoes
Fresh coriander
1/2 mozzarella ball
2 Eggs
2 Tablespoons Balsamic Glaze
2 Basa Fillets

Cook the basa fillets in the oven for about 15 minutes with a drizzle of oil and pinch of salt.

Meanwhile, scatter the spinach all over a plate, arrange the cumber on top (skin removed & cut into strips), add the sundried tomatoes and mozzarella (cut into slices).

With 6 minutes to go boil the eggs (they should turn out with a slight gooey middle).

De-shell the eggs when ready and remove the fish from the oven.  Place the fish on top of the salad and cut the eggs into halves and add to the plate.  Sprinkle over the fresh coriander and balsamic glaze to finish.

You’re good to go!

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Veggie Omelette with Mackerel

This meal is super low calorie, but due to how much veggies you put into the dish, you feel like you are eating loads!  Winner!

1/2 red pepper
1/2 white onion
1/2 red onion
4 mushrooms
1/2 courgette
4 tomatoes
handful cheddar cheese
4 eggs
1/2 mackerel fillet
spinach to serve

Chop all the veggies and whisk up with all the eggs and the cheese.  Add to an omelette or frying pan and cook according to how you like your eggs.  Meanwhile heat up the mackerel fillet.

Serve all with the spinach.  Omelette-tastic in a matter of minutes!

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Brown Rice with Veggie Broth and Smoked Salmon with Torn Nori

Day 3 Detox!  This dish is a guaranteed hunger satisfier!  Best of all, its full of flavour and protein to get you fuelled up.  Potentially a great meal to have before a long run the following day.  You’ll need:

Brown rice (I’ll leave the measurement up to you depending on your requirements!)
Chicken Stock
Stir-fry veg of your choice
Fresh coriander
Soy Sauce
2 Eggs
150g Smoked Salmon
1 Nori Sheet

Cook up the brown rice in the chicken stock and add the soy sauce according to your taste.  About halfway through the cooking time, add the stir-fry veggies.

With about 3 minutes to go (or depending on how you like your eggs) add the eggs to the broth to poach them.

Remove all the contents into a dish, top with the smoked salmon (cut into strips), fresh coriander and tear the nori into small pieces and arrange around the dish.

Easy peasy lemon squeeze!

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Chilli and Lemon Prawns with Brown Spaghetti

Detox day 2!  This was a great hunger filler as brown pasta is quite dense.  Plus if you are on a detox, diet or just a healthy lifestyle, this dish feels like a real treat (especially if you substitute the brown pasta for white pasta!)

You will need (per person):

100g Prawns
1/2 white onion
1/2 red onion
1/2 courgette (or 10 mangetout)
4 cherry tomatoes
1 tablespoon rapeseed oil
lemon juice
2 mushrooms
1/2 teaspoon crushed chillies
100g brown spaghetti (I had 200g and it was way too much, however if you are mega hungry, try this option).
Salt

1. Dice the onion, slice the mushrooms, slice the courgette and half the tomatoes.
2. Fry all of these off in the rapeseed oil, crushed chillies & lemon juice for 5 minutes
3. Place your spaghetti in boiling water with the salt and cook for about 20 minutes (brown spaghetti takes longer to cook).
4. With about 5 minutes to go, add the prawns.
5. Drain the spaghetti and add the prawn and veggie mixture to it.
6. Add a splash of extra olive oil and some lemon zest and voila!

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Oven Baked Salmon

I absolutely love fish, especially salmon, and I eat it about once to twice a week.  It’s such a versatile protein and you can cook it in many ways and add it dishes to a variety of other foods.

I am on a detox this week and so I am wanting light dishes, therefore this oven baked salmon is perfect because it basically cooks in its own juices with just a touch of lemon juice and its very low calorie too.

You will need (per person):

1 salmon fillet
1/2 red onion
1/2 white onion
4 cherry tomatoes
1/2 courgette
fresh coriander
fresh lemon juice
touch of salt

Served with:

4 new potatoes
cucumber, baby leaf and fresh coriander salad
1 boiled egg (for a little more protein!)

1. Chop the onions into slices, cherry tomatoes into halves and the courgette into strips
2. Place the salmon fillet and vegetables onto a large piece of foil
3. Lift up all 4 sides of the foil and add the lemon juice and salt
4. Seal up the foil by crimping the top
5. Bake in the oven for 20 minutes
6. Meanwhile cook the new potatoes and the egg
7. Once ready serve with the potatoes, egg and salad

The extra nice thing about this dish is that you don’t need any extra sauces/condiments as the lemon and salmon juices creates a lovely sauce.

Enjoy!

Xo

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Salmon MEGA salad!

I love salads, but i have to make them super interesting for me to get excited about eating them!  Really, there is no end to them and the old idea of a couple of bits of lettuce and a slice of cucumber is totally over!  The salad revolution is here!  This version can be edited to be a little healthier, but its also a great Saturday night treat too!  And it features one of my favourites – Blinis!

You will need:

Salmon fillets
Smoked Salmon
Blinis
Creme Fraiche (if you can buy Rodda’s, it’s the most amazing creme fraiche you will ever taste, trust me!)
Chives
White rice
Tomatoes
Eggs
Pickled Slaw (available from Tesco in the salad section)
Cucumber
Spinach
Watercress

1. Salt some boiling water and add the white rice, cook for 20 minutes
2. Meanwhile, slice the cucumber into strips, tomatoes into quarters
3. Place the spinach on the plates and scatter the slaw over the top
4. Put the creme fraiche, a little smoked salmon and some chopped chives on top of the blinis
5. Meanwhile, cook the egg and salmon fillet
6. Add everything to the plate with the spinach and slaw
7. Serve the white rice in a bowl with sprinkled chopped chives not the top

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Korean Turkey Bibimbap

This dish has been inspired by my current running training programme and needing to eat more meat!  I like meat and in some cases I love it, but I do mostly have a fish diet simply because I love it and I find it much lighter.

However, this meal is super light but very filling, and best of all its super easy to make!

My version is slightly off piste as I changed it to my taste but I think it worked (even if I do say so myself!).  So here goes:

You will need:

Turkey strips
Korean Marinade (try the Chinese/indian/thai sauce aisle)
Sugar Snap Peas
Tomatoes
Cucumber
Rice
Carrots
Soy Sauce
Egg
Touch of Olive Oil

1. Prepare the veggies and cut the carrots into small strips
2. Cut the turkey into small strips and put into a roasting bag along with the marinade (you can also marinade the meat overnight).
3. Cook the turkey for about 20 minutes, cooking it in a roasting bag helps keep it nice and moist.
4. Meanwhile cook the rice in lightly salted water for about 15 minutes
5. Get your veggies and stir-fry them in the soy sauce, you’ll need to do the carrots for quite a while longer so that they are not too hard.
6. Boil an egg for 6 minutes so that it still has some softness.

Plate up your rice, put your turkey in the middle and arrange your veggies on the outside.  Pop your egg on the top and eh voila – Korean Turkey Bibimbap!  Enjoy!

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