Garlic and ginger sesame Salmon with roasted courgette ribbons and cherry tomatoes

You can tell when Beardy is away because I get to eat what I want and generally experiment more…

This serves 2 and even tho there is only one of us tonight I’ve managed to polish off the whole lot! Oops….


  • 2 x salmon fillets (skin on boneless)
  • 2 courgettes
  • Handful of cherry tomatoes
  • 8 spring onions (sliced lengthways)
  • Juice of one lime
  • Sesame seeds
  • About an inch of ginger
  • 2 cloves garlic
  • 1 tbsp soy sauce
  • 1 tbsp Mirin
  • Garlic oil or just oil with a crushed clove of garlic in
  • Method
    1. Mix the soy, mirin, lime juice, garlic and ginger in a blender or just mix manually if you’ve grated the garlic and ginger
      Put the salmon on some foil or baking paper on a baking tray
      Pour a tablespoon of the mixture over each of the salmon fillets and sprinkle with the sesame seeds
      With a peeler cut the courgette lengthways into ribbons and trim and cut the spring onions the same way and place both with the tomatoes into another baking tin, drizzle with the garlic oil and season
      Put both trays into the oven at 180 degrees or gas mark 5 for 20 mins – the salmon on the higher shelf
      Plate up! Pour the remaining sauce over the salmon and veg.

    Pine nut crusted salmon with roasted veg and feta

    I have a new favourite thing! Roasting tins. Chuck everything in, leave it for a bit, eat it. Quick and easy!

    It’s basically cooking for busy people! Which some might say is a nicer way of saying cooking for people who just really can’t be arsed! Anyhoo….this serves 2


    2 salmon fillets

    3 tbsp pine nuts (smashed)

    10 cherry tomatoes (halved)

    1 courgette (sliced)

    1 red onion (wedges)

    100g feta cheese (chunks)

    Oil, salt and pepper


    Put the pine nuts in a sealed freezer bag and smash them up with a rolling pin – if you have kids, this is their job!!!

    Oil a roasting tin and pop in the salmon sprinkling the smashed nuts over the top. If you have any left over ‘nuttage’ sprinkle it over the veg. (I deliberately overcook it on the nuts so I have extra – I LOVE pine nuts)

    Slice the courgette and place around the salmon.

    Cut the onion into wedges and do the same.

    Put in the oven at 180 degrees or gas equiv? Erm let’s say 5? Does that sound about right. For 10 mins.

    After 10 mins take it out and move the veg around a bit, pop in the cherry tomatoes and feta, salt and pepper and put back in for another 10 mins.

    Take out and serve.

    Nom nom nom.

    Salmon, Asparagus, Avocado and Feta Quinoa 

    Cor…it’s been a while huh?! But hubby is out, I’ve done the cleaning, I’m up to date on my TV programmes and I’ve done guitar practice ’til my fingers nearly bled so I have time! 

    Another easy peasy ‘chuck it all in – mix it round’ dish!

    Ingredients (serves 2 with leftovers for lunch – if u don’t go back for seconds)

    • 2 x salmon fillets
    • 2 cups of quinoa
    • 1 pack asparagus (chopped into 2cm pieces)
    • 1/2 cup feta (chopped into small chunks)
    • 1 avocado (chopped into cubes – 2cm)
    • 10 cherry tomatoes (chopped)
    • 2 sprigs mint leaves (torn)
    • Juice of 1 lime
    • 2tsp dried chili flakes
    • Salt and pepper
    • Blob of natural yoghurt
    • Another blob of harissa


    • Preheat the oven to 180 (fan assisted) 
    • Put some water on to boil and when boiling put the 2 cups of quinoa in – continue to boil for 20 mins
    • Put the salmon on some foil on a baking tray and place in the oven (20 mins)
    • Pop the asparagus in the microwave with tbsp water for 40 seconds
    • Place all chopped/torn ingredients into a bowl
    • After 20 mins of cooking take out salmon and flake with a fork into the chopped mix along with any juices
    • Drain the quinoa and add to the mix
    • Squeeze in the lime juice
    • Add Salt and pepper – lots of pepper
    • Serve with a big dollop of yoghurt and harissa

    I put yoghurt and harissa on absolutely EVERY quinoa or cous cous dish – Nom nom nom. Thank you very much.


    Summer Holidays Ideas Jar

    It’s been a while I know…and I’m only really posting to share what I think is a great idea to prepare yourself for the summer holidays and the unbearable notion that you have children to entertain 24/7. 

    Trying to think of things to do is a nightmare and generally a plathora of tantrums, sulking or Kevin and Perry style attitude ensues in this house when I don’t have things planned – it’s time to act like kids; and I don’t mean 2016 kids I mean like 1980’s kids, which basically means playing and having fun.

    So I came up with the Ideas jar – the children (and I),over the past few weeks, have been writing ideas of what we want to do in the holidays, on a piece of paper, screwing them up and putting it into the jar. The idea being that each day the kids will take it in turns to pick out a piece of paper and do whatever is on it (obviously this could end up being weather or money permitting!)

    The rules are to have only one or two ideas a week that cost money (and preferable not much!) so it may need to be managed a bit. 

    We’ve been trying to think of as many free things as possible; camping in the garden, making cookies, picnic in the park, home cinema day etc. I can’t wait to get started but we need more ideas so I’m after some help! 

    Please help us to not watch Telly all day or play on the PlayStation – join our Act Like Kids Campaign for the holidays and share your thoughts! 

    Breakfast PB and Spinach Smoothie

      This is supremely yum! So much so that Bear asked me to do him one to have after school today so it’s sitting in the fridge for him when he gets home!


    • 250ml coconut/almond milk
    • 1 banana
    • 3 cups kale or spinach (I had kale but used it all so Bear has got spinach – both taste equally scrummy)
    • 1/4 cup pineapple
    • 1 tbsp crunchy peanut butter
    • Ice

    ENJOY! If you like peanut butter, you definitely will! 

    Moroccan Chicken with Giant Cous Cous and Pomegranate


    Under 400 calories per portion!!! I KNOW! Why wouldn’t you, right? 


    • 2 chicken breasts
    • 80g giant cous cous
    • 1 cup coriander
    • 1 cup spinach leaves
    • 1/2 cup mint leaves
    • 1 tbsp extra virgin olive oil
    • 1 tsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 tsp maple syrup
    • Juice of 1 lime
    • Feta cheese
    • 1 inch cucumber
    • 6 cherry tomatoes
    • 1 pomegranate 
    • 2 tbsp Greek style natural yoghurt
    • Moroccan seasoning
    • Salt and pepper


    • Bash your chicken with a rolling pin and coat in the Moroccan spices
    • Rinse the giant Cous course and put it in cold water and bring to the boil and simmer for 7 minutes or according to pack instructions
    • Put your chicken in a pan and fry over a medium heat 
    • Put your coriander, mint, spinach, olive oil, vinegar, mustard and maple syrup into a blender and whizz up until it’s like a paste
    • Cut up your cucumber and tomatoes into small chunks 
    • When your Cous Cous is done rinse and put into a bowl with the paste, chopped tomatoes and cucumber, pomegranate seeds and lime juice
    • Crumble in the feta cheese and plenty of salt and pepper and mix round
    • When the chicken is done cut in strips and lay over the top of the Cous cous


    • Dollop over the yoghurt 

    *Best way to get out pomegranate seeds is to hold face down with the seeds touching your hand and bash over the top with a rolling pin, the seeds should fall through your fingers easily.

    Forgot to take an end photo because I was too hungry and scoffed it before remembering! Soz 


    Tuesday – Avocado, Banana, Mango and Ginger Smoothie

      I know, I know, avocados are pretty calorific so not ideal for calorie counters but they’re also very rich in dietary fibre and extremely good for you….and proper yummy!

    Mango gives you your ‘super fruit’ hit for the day providing you with vitamins A, B6, C and E.

    The ginger, my favourite superfood, promotes fat loss and basically just has a lot of good stuff in it….it also gives it a nice fiery kick.

    High in potassium and low in cholesterol so great for those who suffer from high blood pressure. Deliciously creamy and refreshing! 


    • 1 banana
    • 1 avocado
    • 1/2 mango
    • 2 inches ginger
    • 200ml coconut water
    • 1 tbsp Greek style low fat natural yoghurt
    • Ice

     Whizz up and enjoy!

    Monday – Nectarine and Mint Muesli Smoothie

     In keeping with the healthy eating I’m having smoothies this week for breakfast. 

    Today’s is low in calories, packed with antioxidants and low in cholesterol.

    Nectarine and mint muesli smoothie (300kcal)


    • 2 nectarines
    • 1 handful of mint leaves
    • 25g unsweetened muesli (I had Tesco’s own with apple and berries)
    • 2 large strawberries
    • 200ml Alpro coconut original with rice
    • 1 tbsp 0% fat Greek style natural yoghurt 
    • 1/2 cup water
    • 1/2 cup ice
    • Black pepper

    Whizz and enjoy! Have a great Monday!