Author: sarahshealthyappetite

Mediterranean Chicken

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I had to put this recipe on my blog. It’s a family favourite and has been one of the most popular recipes from a book I wrote over twenty years ago but has still stood the test of time. It’s definitely a crowd pleaser for a casual supper and the quantities can easily be increased to serve more. I’ve served this for 12 people with plenty of green salad and crusty bread to mop up the delicious juices. Obviously you can serve gluten free bread here instead. The real key to this dish is the delicious garlic and herb cheese which is cooked underneath the chicken skin. It keeps the chicken beautifully moist and adds amazing flavour. Loosen the skin with your fingers or try using the back of a metal spoon. A lot of chicken breasts are now sold boneless but I prefer using chicken breasts on the bone here as it adds extra flavour and prevents the chicken over cooking. Its harder to find but defintiely worth it. 4 chicken breast portions, about …

Feel Good Smoothie

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I’ve been really enjoying this delicious smoothie on holiday, especially after a quick yoga session and a dip in the pool! The colour is amazing, thanks to the spinach. It not only looks good but also packs in an early dose of vegetable into your day! Actually you can’t taste the spinach but its great for all the nutrients its supplies! Use the ripest melon you can find for a really full summer flavour. The seeds add good fats and the cashew nut butter increases the protein level further, keeping you fuller longer and also help to make a deliciously creamy smoothie. You could also try coconut water instead of water for extra great flavour. I’m going to make this whenever I feel like a pick me up or quick breakfast. It would also be great to take out on the move or as a post workout snack! I bought my Nutribullet away with me which whizzes everything up so smooth. If you don’t have once you could use a blender but maybe try the …

Broad Bean & Radish Salad

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This summery salad is so deliciously fresh, using broad beans and radishes which are in plentiful supply at this time of year. I love broad beans, although I do remember a time when the little shrivelled grey offerings on my school dinner plate quickly got pushed to the side!  When I discovered the transformation a broad bean takes on when popped out of its outer rubbery shell, it took on a whole new life. Firstly the colour is so amazing, a vibrant lime green, the texture, smooth and tender, and the taste is so good. I generally use them in salads rather than as a vegetable accompaniment. I love the process of popping them out of the pods, opening each one to discover the beans nestled inside the fur linings, but then I am a bit of a softy! Removing the outer skin once cooked is also a great family job, especially when they ping across the work surface! The only disappointment with broad beans is the yield. A 500g bag full of broad bean …

The Soulful Food Co

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This week I’m sharing one of my foodie finds with you! Eating out, gluten free, can be a real challenge, especially at festivals and outdoor events. There’s always an abundance of burger vans, pizza ovens and Burrito stands so it often means taking your own food with you. It’s quite exciting to see the gradual increase in healthier options available such as falafel salad bars and smoothie & juice bars at the these events. You may still have to look a little harder but the options are there! So as you can imagine, I was really excited on my first day wandering around the Glastonbury Festival to discover The Soulful Food Co where there! I first sampled The Soulful Food Co last summer at CarFest and worked my way through all their gluten free options. (Take care when choosing as not everything is gluten free but all their dishes are clearly labeled as free from.) The good sign was that I kept going back for more and soon family and friends were also really enjoying their …

Chargrilled Vegetables with Tahini Dressing, Pomegranate & Coriander

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This has been one of my favourite things to cook on the barbecue so far this year. I love simple chargrilled vegetables, the flavours are amazing. The smokiness of the vegetables with the fresh tahini dressing and pomegranate seeds are a great combination. You can enjoy this as a salad on its own or as part of a bigger feast! I’ve served it with chunks of seared beef or lamb accompanied by a green leafy salad and a big bowl of herby quinoa. I seem to be really drawn to pomegranate at the moment, I’m loving the little bursts of colour and flavour they give a meal, as well as the health benefits of being a good source of fibre, vitamins, iron and rich in antioxidants. This recipe is so easy , if you prepare a large bowl of quinoa, roast plenty of vegetables and make the dressing you can store all these in the fridge and assemble an easy lunch or supper in minutes…perfect! Don’t worry if you’re not into barbecuing or want to eat this when …

Festival Bars

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With the festival season in full swing and everyone beginning to enjoy even more time outdoors, I was inspired to make a bar that I could take out in any weather and enjoy a natural energy treat with no guilt! I wanted to create a bar that had great taste, massive health benefits to refuel long days and nights and colour to remind me of the vibrance of a festival. I’ve added plenty of nuts and seeds for protein, good fats, minerals and vitamins. Flax seeds for fibre. The dates add a good natural energy kick which shouldn’t spike your blood sugar levels. Ginger for a real zing on the taste buds as well as the benefits it gives in supporting digestion and settling the stomach! Goji berries which are great for supporting the immune system and add the most amazing specks of vibrant orangey red and finally the cacao is packed with great essential minerals, antioxidants and also contains some caffeine! So these bars certainly pack a punch. They’re great as a breakfast bar, a …

Thai Aubergine, Squash & Spinach Dal

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Monday 15th June is World Meat Free Day, so I thought it would be great to post this recipe today! The idea is to encourage people to give up meat for just one day to raise awareness of the benefits of eating less meat for a healthier, balanced diet thats better for the planet and food systems. Naming this dish was tricky! It’s kind of like a soup but more so! Its kind of like a Thai curry but not!! This is another of my go to quick suppers, a complete meal in a bowl! Everytime I make this dish, which I’ve been doing for quite a long time now, its different! I see what I have in the fridge and if I think it will work, in it goes. Finally I’ve got around to writing down the recipe of my favourite version.  That is not to say a few mushrooms or chunks of courgette may still creep in from time to time! I absolutely love Thai food, the flavours are so exciting and the smell intoxicating. …

Speedy Salmon Parcels

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These salmon parcels make a great family meal. Cooking in a parcel allows the fish and vegetables to gently steam, locking in all the delicious flavours and nutrients. The fish cooks to the point where it will just begin to fall away in lovely big flakes minimising the risk of overcooking. Seasoned with ginger, lemon and tamari, these were a hit with the family. Some went for the chilli, others decided not to eat it but I’d suggest cooking them in the parcel as it adds a little extra flavour. These would also make a perfect quick lunch. I’ve given enough ingredients to make 4 parcels but the recipe is very easy to adjust to make as many parcels as you like. about 200g carrots about 200g courgette Four 150g pieces salmon fillet, skinned sushi pickled ginger 1 red chilli 4tsp lemon juice 2tsp tamari salt and pepper Preheat the oven to 190ºC. Tear four large sheets of foil, each about 35cm square. Peel the carrots, cut the ends off the courgettes and spiralize into noodles. …

Asparagus with Parmesan, Chilli & Lemon Oil

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In my last ingredients post about chilli flakes, I made some suggestions on how to use them which got me thinking about asparagus!  So tonight I served steamed asparagus with shavings of Parmesan cheese, a sprinkling of chilli flakes, toasted pinenuts and a good drizzle of lemon infused olive oil, seasoned with black pepper and a little sea salt. Simple and delicious. Great to try whilst asparagus is still in season! This is great on its own but would also make a great accompaniment to grilled meats and fish or try topping with a poached egg for a more substantial lunch. You could also barbecue your asparagus instead of steaming, just brush with a little oil before cooking.

Chilli Flakes

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You may notice that I like using chilli flakes in my recipes! Adding a little chilli to our food whether fresh or dried is so good for us. For me, its the intense little bursts of heat that chilli can give a recipe that I love! Chilli flakes are crushed dried chillies whereas chilli powder is made from dried chillies which are then ground down into a fine powder. When the chillies are dried the flesh turns a lovely intense orangey red, so the flakes add a great splash of colour to whatever you’re cooking. Don’t worry about the seeds, they’re not as fiery as you might think. This is because the seeds are not actually the hottest part of the chilli, but it’s in fact the white membranes that attach the seeds to the flesh that contains the heat. The great thing is, you can add a little at first and if you’d like to turn up the heat then just sprinkle over a little more! I often add chilli flakes to roasting vegetables or sprinkle a pinch over …