I really dislike thinking of things to eat every day and although I like food, I certainly wouldn’t call myself a foodie. I’m much more likely to create a healthy salad recipe than a caviar and truffle tagliatelle recipe. Confession: I only know what tagliatelle is because I ate at a fancy restaurant last week. It’s pasta, FYI. The only difference I can see between tagliatelle and regular pasta though is that tagliatelle is more expensive. Maybe that’s because they always put fancy seafood on it. Have I proven to you that I’m not a foodie yet? Good.
I once told a mate of mine that if I could take a pill and not be hungry/not think about food/not die of malnutrition, I’d totally take it. Food is great – I’ll happily sit down for a delicious gourmet meal but if I could not eat and not care about it for all the other unsociable meals of the week, I totally would. This friend of mine was horrified. Eating food is the best part of her day and she plans every meal down the very last peanut and sprig of watercress. So not my idea of fun.
Last night I turned to Mr Smaggle and said ‘What do you want for…’ and he went ‘Urrrrrrgh!!! I don’t know!!!!’
It’s a conversation we have nearly every evening. So we’ve started a list of easy, weeknight dinners we can pop together super quickly, without having to think too much about it.
This is our standard healthy salad recipe. We occasionally mix it up with other ingredients but it generally looks something like this. We’ll often make extras for our lunch the next day. I constantly have people asking me for salad ideas so here’s my base favourite healthy salad recipe – enjoy!
2 cups microwave brown basmati rice or microwave quinoa
2 cups fresh baby spinach leaves
8 cherry tomatoes, halved
1 small cucumber, diced
1 small can corn kernels, drained
½ avocado, chopped
2 tsp pumpkin seeds
2 tsp sesame seeds
1 cup deli-style shredded cooked chicken breast (optional)
2 tbsp natural yoghurt
1 tsp dried dill
1. Pop your packet of quinoa or rice in the microwave for however long it says to on the packet.
2. Put all ingredients in a bowl and mix together.
3. Stir dried dill into yoghurt and serve on salad.
You can add chicken or other protein such as tofu or beef if you like, but this salad pretty filling even without added protein.
If you keep the avocado, chicken and dressing separate, you can make this the night before, grab it when you’re on the way out the door and assemble it at lunchtime for extra freshness.
Disclaimer: I definitely didn’t eat chicken this week. I’m eating vegan for a week as an experiment for a journalist. It’s a ‘change is as good as a holiday’ kind of thing. I won’t lie, it’s not fun. I’m such a protein fiend, I’m finding it difficult to stay full without my salmon at lunchtime. I’ll cope though! It’s always fun to try new things!