This is a great meal to make for your weekly meal prep. I love to cook this up for dinner one night and then divide the leftovers into containers for my me and my husband to eat for lunch for the next three days. Eight meals is definitely worth spending 45 minutes in the kitchen for! Traditional Chinese fried rice can be a bit of a fat and carb bomb, so I designed this fried rice recipe to have plenty of vegetables and protein, and only a moderate amount of rice.
Spring rolls are such a light, healthy and fresh lunch or dinner. I used to be daunted at the thought of making them, thinking they would be too time-consuming and fiddly. They’re actually quite simple and don’t require much effort. I absolutely love eating them, so that’s strong motivation to take the time to make them, too! This recipe makes four serves so I love to make them up at dinner time and have the leftovers for lunch the next day.
Unfortunately, one of the food aversions I have developed since being pregnant is salads. I really don’t find them appealing at the moment! So, I have been trying to find ways to make salad more exciting so I can get some antioxidant and vitamin rich vegetables into me (and my baby)! My sister recently told me about a delicious salad she had at a cafe so I tried to recreate it and it turned out pretty tasty!
When travelling, my husband and I try to always book accommodation with a kitchen. We really enjoy cooking a majority of the meals ourselves rather than eating out all the time for several reasons. Firstly, it saves a lot of money. I’d rather spend that money on clothes and activities to be honest. Secondly, I like to be in control of what I’m eating so I know it’s healthy, not cooked in inflammatory vegetable oils, and is gluten free. Thirdly, after a big day filled with adventures, we often don’t feel like heading out again at night for dinner, especially because a lot of our holidays are in the snow. It’s nice to get back indoors, have a hot shower, put your cosy trackies and uggies on and stay indoors for the night. (I know. We’re going to make good ‘old people’ some day!)
When cooking on holidays, you need meals which take very little time to make, require few ingredients and are as healthy as possible. Just about every meal I make needs coconut oil and Himalayan salt, so I always either bring this with me from home, or buy it from the supermarket during my first food shop.
I hope you find this list helpful next time you’re on holidays!
1. Steak, potato and frozen veggies steamed
- Remove the steak from fridge half an hour before cooking so it changes to room temperature.
- Thoroughly wash and dry the potatoes. Poke them all over with a fork. Place them in the microwave for 5-8 minutes (depending on how big they are and how many you put in). Turn them over and cook for another 5-8 minutes.
- Fill a medium saucepan a quarter full with water. Cover and bring to the boil.
- Preheat a frypan on high so it gets nice and hot. Rub a little coconut oil into both sides of the steak and season with salt and pepper. Cook for 3 minutes each side for medium. Remove and put on a plate, cover with foil to rest for 5 minutes before serving.
- Place frozen vegetables into boiling water and cook for 5 minutes, stirring once.
- Top the potatoes with sour cream and grated cheese.
Every healthy foodie has got their signature way of doing homemade granola, so I thought it was about time I shared mine! I love to eat granola with Greek yoghurt and either a grated apple, sliced banana or berries. I tend to find it’s not as filling as having eggs for breakfast but it’s a nice change when you feel like something different, and fantastic to bring when going on holidays where you won’t have the facilities to make a cooked breakfast.
First of all, I want to explain that I know canned tuna is not a totally ‘clean’ food. It contains mercury and comes in tins which contain BPA, so it’s not a food I eat regularly. I see it as an emergency food when I don’t have time to cook a protein source myself. This salad is from my friend Emma, who I used to work with at a local gym. She brought this salad into work for lunch for literally two months straight! I thought, “Wow. This must be an amazing salad!’ So I asked her for the recipe. (I have tweaked it a little, so it’s just the way I like it!) 🙂
This salad does involve a little effort – cooking the quinoa and doing quite a bit of chopping. I’m a very basic cook so this salad is a bit more time-consuming for me; however, it tastes really nice with the tangy Moroccan dressing and I think it’s worth the effort when you feel like something a bit different and more flavoursome than your usual lunch time salad.