Posted on Thursday, 18th September 2014
Because I eat out so much during the week, I like to keep things simple when I’m at home. For dinner I usually stick to some nicely seasoned salmon, gilled over my Argos cooker so that the skin is super crispy and the flesh is moist and still pink. I’ll serve this with some fresh crispy salad, lightly dressed with some olive oil and balsamic. Or if I feel like something with a bit more punch, I might go for one of my favourite dressings which is made with honey, wholegrain mustard, garlic, parsley, and of course some good olive oil and balsamic vinegar.
When I’m craving a bit of meat I often like to make rustic wholesome dishes like beef and pork meatballs in a rich tomato sauce. I add lots of herbs to the meatballs which I brown in a saucepan before cooking them off in a thick reduction of tomato sauce. I then serve this with a zucchini pasta rather than wheat pasta which is so simple to make!
All you need to do is grate the zucchini into thin shreds and then cook it by tossing it in a hot saucepan with some seasoning and olive oil before topping it with the delicious meatballs and tomato sauce. The finished product is a dish that is not only delicious but healthy (and low-carb) as well!
For something sweet and healthy, I often make organic raw vegan sugar-free chocolates. It’s a bit of a handful to say, but they’re really nutritious compared to conventional chocolates and are delicious. They taste like dark chocolate and they’re also super easy to make.
Here is the recipe which I got from Funky Raw. You can also buy all the ingredients you need from their website.
50g cacao butter
1 tablespoon coconut oil
4 tablespoons cacao powder
4 tablespoons lucuma powder
3 tablespoons carob powder
1 teaspoon yacon syrup or raw honey
First gently melt the cacao butter and coconut oil over low heat over a bain marie. It’s best to grate the cacao butter first so it melts more quickly.
Pass the cacao, lucuma and carob powders through a sieve to stop lumps, and then add them a tablespoon at a time to the melted cocoa butter and coconut oil, stirring each tablespoon in until dissolved. Next add the yacon syrup or honey, slowly pour it in while stirring.
When all the ingredients have been thoroughly stirred in, pour the liquid chocolate into a mould and put in the fridge to set.
Note: This was a sponsored blog post.