Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Spring green salad with almond pesto and grilled chicken

A hearty salad for a hot summers day!

For two people as a main dish takes about 30-40 minutes with preparation and cooking time. Great for during the week after a busy day at the office! 

Ingredients 

2 organic chicken breasts

1 courgette 

1 pack asparagus tips

4 pink radishes

1 packet organic watercress

Feta cheese

2 teaspoons toasted almond flakes

1 teaspoon oregona

1 lemon

Approx 4 tablespoons almond pesto click here for the recipe

Method
Wash and cut the chicken in half length ways – this halves the cooking time and still keeps the breast juicy when cooked. Marinate the chicken with a good gulg of olive oil, a sprinkle of oregano, juice of 1 lemon, salt and pepper to season. Set aside.

Put the watercress in a salad bowl and add thinly sliced radishes and approximately 4 tablespoons of the pesto – depending on how much you want it dressed. 

Wash and trim the ends of the asparagus, heat a griddle pan on medium to high heat and add a knob of butter. Cook the asparagus till charred, once ready cut into bite size pieces and add to the salad. 

Cut the courgette into thin ribbons with a potato peeler or a thin knife and in the same griddle pan add the ribbons and cook till charred. Once ready add to the salad. 

Now cook the chicken, add the sliced chicken breast to the griddle pan on high heat with some olive oil and cook on each side until brown with a grilled effect. It will take around 10 minutes to cook through but check the thickest part of the breast by cutting through. Once all is cooked slice the breast into slices and add to the salad. Top the salad with the toasted flaked almonds and crumble the feta. Mix it all up and it’s ready to serve! Taste best warm! 

Tip: to make it more filling you can add cous cous or steamed baby potatoes

To try and inspire 💪🏽

My aim is to try and inspire you all! I want to inspire you to eat and cook healthy meals from scratch and show you that with the right ingredients in your kitchen and by planning what you eat you can lead a healthy diet and lifestyle.

I’m not a dietician or nutritionist nor am any kind of expert, everyone’s body is different, but here are a few tips which I fully embrace and have helped contribute to a happier and healthier me:

  • Weekly grocery shop – I do this because I find it easier than buying items as when needed. Saturday’s are my weekly grocery shop day and on most occasions l know what I am planning to eat for lunch during the week and what dinners I will be cooking. This saves me so much time during the week and keeps me organised.
  • Food prep Sunday – make Sunday’s productive, use the morning to put together your lunch for the week ahead at work. This might be as simple as a leafy salad, or a pasta salad, maybe even a batch of stir fry – a great way to save money! Whilst you are food prepping, marinate that chicken breast that you’re going to grill on Tuesday for your chicken fajitas. Or make that tomato sauce for Monday so when you get home you just need to boil some pasta!
  • Plan your meals – planning your meals stops you from binge eating. From breakfast through to dinner, plan what you are going to eat. Make it something exciting so you look forward to the meal ahead, this will stop you from snacking unnessarily and you’ll find you ‘save yourself’ for the next meal
  • Drink water – I cannot emphasise this one enough. Drinking water is so important in keeping your body functional. Keep a bottle at your desk or a glass full on the coffee table whilst watching TV. If you struggle drinking plain water try infusing it with fruit.
  • Healthy snacking – Snack on fruit and nuts. Keep a tub of mixed nuts at work for when you feel peckish. I just love fruit – any kind and I could eat it all day. I take up to 4 pieces of fruit with me to work everyday and my fridge is always full of berries (especially in the summer). Berries are great for snacking, they satisfy hunger and beat sweet cravings.
  • Eat whatever you want – this may seem like a strange tip after everything you have just read but I honestly do not believe in restricting what you eat. If you feel like snacking on a bag of crisps then you should do just that – but try putting a handful in a bowl and sealing the packet to avoid over eating. Everything in moderation is key to a healthy lifestyle. Cheat meals are just fine but cheat days are a step in the wrong direction.
  • Avoid fad diets – if you’re trying to lose weight dieting is not the way to do it. Change your habits and your lifestyle. You’ll often find that going on a diet and following a strict food regime is a lot of effort and you do not enjoy it – why should you put yourself through that misery? Make small changes to your lifestyle and you’ll start noticing a difference.