4 Healthyish Dinners That I've Had This Week

Monday, July 20, 2015

~ Emphasis on the "ish" ~

When you're reading this it will be exactly 10 days till I go on holiday. That's 10 days to make myself be at a comfortable weight before I put on the dreaded bikini. So, like most people, I'm trying to cut back on carbs  - and anything beige - and opt for more healthy and filling meals so that I won't keep snacking on y'know 20 bowls of Cookie Crisps and 12 pieces of toast a day. 

The following meals (accompanied by recipes) are what I ate last week and are all meals that can be easily replicated with foods in your fridge or from your local supermarket.

Tuna steak with griddled halloumi, rocket salad and roasted vegetables.

This has  to be one of my faves. It's just so yummy yet healthy and filling (bonus). It's super easy to make and all of what's included can be bought from your local supermarket.

Here's what you'll need:

Tuna Steak
Vegetables (I use cherry tomatoes, spring onions and a pepper)

Here's how to make it:

Firstly, pop the tuna steak on a baking tray and put it into the oven for around 25 mins.

Next, chop up your veg and put it into a ceramic dish. Sprinkle with salt and pepper and give it a few squirts of coconut oil. Then put that into the oven.

Once there's about 10 minutes left to go, begin placing the rocket onto your plate and cut the halloumi into slices.

Place a griddle pan onto the hob and turn it onto a medium heat. Carefully place the halloumi slices onto the pan and cook until golden brown. You can either flip them over and cook onto the other side or just cook on one side (depends on how you like them).

Then once that's done the tuna and veg should be ready. Plate it up and your dinner is served!

P.S. The drink you can see is homemade cucumber water (the recipe really is self explanatory) and it tastes amaze, defo recommend.

Avocado, tomatoes, mozzarella in gem lettuce leaves with a basil and vinegrette dressing.

Okay, I lied. This is my fave. It's the easiest thing to make yet looks like it has taken hours to prepare, when really you haven't. 

Here's what you'll need:

Gem lettuce leaves
Dressing of your choice

Here's how to make it:

This is also pretty self explanatory, all you need to do it break off 5 gem lettuce leaves and place them into a star shape on your plate (trim the middle bits if they don't fit).

Then chop up all the avo, moz and toms and evenly distribute it into the lettuce leaves.

Drizzle with a dressing and sprinkle with basil and voilà.

All the flavours work so well together and once you've tried it, you'll definitely be making it again.

Basa fillet with quinoa, steamed broccoli and roasted vegetables.

This ones probs the trickier of the five because it involves making Quinoa which is something that you actually have to follow the back of the packet instructions exactly otherwise it won't work. 

Here's what you'll need:

Basa fillet

Here's how to make it:

Whack the Basa in the oven for around 25 mins on a baking tray at around 180 degrees.

Next, follow the instructions on the back of the packet of the quinoa which involves boiling water in a pan and adding in the quinoa but trust me, get the measurements exact.

Next whilst that's bubbling away, chop up the tomatoes and peppers, sprinkle with salt and pepper and a few squirts of coconut oil and pop in the oven in a cermaic dish.

I opted for steaming the broccoli and did this by boiling a pan of water, popping the broccoli in a sieve and placing a lid on top.

When it's all cooked, drain away any excess water from the broccoli and quinoa and plate it up.

Sweet potato on a bed of rocket leaves, chorizo and roasted vegetables.

This is probably the least healthiest of the five, purely because of the chorizo but who cares, gurl gotta have her Spanish sausage (god that sounded so wrong).

Anyway, here's what you'll need:

Sweet potatoe

Here's how to make it:

Begin by chopping up all the tomatoes, onion and chorizo and put it in a ceramic dish in the oven for around 15 mins (sprinkle with salt and pepper if needed).

Next, you can either cook the sweet potato in the oven or in the microwave but y'know cos I was hungry I wanted this asap so I just cut the sweet potato in half (skin still on) and popped it in the microwave for 1 minute bursts until done.

Then all you have to do it make a bed of rocket leaves, pop the sweet potato halves on top and then top it with the roasted tomatoes, onion and chorizo and there you have it!

There you go, there's a sneak peek into what meals I've been tucking into recently.

Thanks for reading!

To contact me, or for business related inquiries, please feel free to email me at bethany@bethanyemerton.com

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