#balanced eating
Hers: crab salad in a pub in Wells-Next-The-Sea in Norfolk
Hers: fish and chips by the sea The was rather an uncharacteristic meal for me, but we were on holiday by the sea, and it was nice to eat the same meal as The Lovely Husband and Cosima, all of us together.
Little hers: mini crackers with butter, carrot sticks, plain (high protein) greek style soy yoghurt with chia seeds and cinnamon, apple, strawberries, cranberries and almonds
His: simple dinner of baked potato, ham, eggs and steamed green veggies
The Archivist’s auntie made this beautiful pear, pistachio and rose water cake with vegan chocolate caramels on top
Hers: delicious lunch prepared by the Archivist’s auntie! Lentil and tabbouleh salads, prawns, roast salmon salad and seeded bread
Little hers: Cosima is really into preparing her own meals these days so she chopped some of her fruit herself and helped to make her sandwich.
Here, she has a lunch of marmite sandwich, smoked turkey, vegetable crisps, crispy green beans, apple, grapes and strawberry.
His: mushroom, chorizo and spinach stuffed chicken breast in tomato and black bean sauce, with roast potatoes and green beans
Chicken breasts stuffed with mushrooms, spinach and chorizo in a black bean tomato sauce.
I sautéed some diced mushrooms in olive oil with diced (cooked) chorizo sausage, crushed garlic , finely diced onion, chilli and flat leaf parsley .
Once the mushrooms had softened, I added in a few handfuls of spinach and let them cook down, too.
I butterflied the chicken breasts, added the filling to the middle and rolled them up before placing in a baking dish and pouring over some tinned tomatoes which I’d mixed with some cooked black beans and the leftover stuffing mixture. Seasoned with salt and pepper. Drizzled with olive oil.
Baked for 40 minutes at 190 Celsius.
Enjoy!
Littler hers: snacky tea of a marmite sandwich, sliced beef, , raspberries, , vegetable crisps, dried cranberries and pistachios.
His: sourdough toast with avocado, scrambled eggs, chorizo and rocket- in the Tesco’s cafe, no less! ☕️
His: asparagus and garden pea omelette with garlic, chilli and herbs, with rice and toasted seeds
Making an asparagus and garden pea omelette with parsley, chilli and garlic
Happy Easter, friends!
Made some lovely dairy free Easter cookies with Cosima. She got very good at delicately removing the cookie dough from the stamps and flopping them onto the baking trays, this was a fun activity (and yummy too!)
Used Nigella’s cut out cookie recipe but substituted Flora plant butter. I’ve used coconut oil in the past and preferred it with that, to be honest.
His: pizza with salami and black olives, made by Cosima (she knows the recipe so well now!) roasted vegetables and herbed sweet potato wedges
Made up some roasted vegetable tomato sauce for pasta, pizza toppings etc.
Cosima chopped herself up a fruit salad snack all by herself! She chose grapes, strawberries, raspberries and gala apples. We put some yoghurt in the empty section and also added some cashew nuts
Sweet a spicy roasted chicken with baked potatoes and green veggies
His: white fish and chickpeas in a chilli and kalamata olive tomato sauce with spaghetti
One of our favourite throw-it-together fish dishes.
Simply add chopped garlic, chilli, parsley to an oven dish along with tinned chopped tomatoes (or use chopped, fresh tomatoes ), cooked chickpeas and drained black olives. Mix together and drizzle with olive oil. Season with salt and pepper. Place white fish fillets in the dish and spoon over the sauce. Bake for 30 minutes. Enjoy!
His: sausage and mixed beans with red rice, green beans and toasted seeds.
His: tuna sweetcorn salad wraps
His: sweet and spicy roast chicken with red and black rice and green beans
His: Spanish chicken with butterbeans and chorizo, wild rice, mange touts and baby corn
Made a nice tangy spice rub for our roast chicken today. Mixed up plenty so have the remainder in a little jar, for using in the future.
Sweet and Spicy Rub
2 tbsp each: smoked paprika, ground coriander, hot cayenne pepper and dark brown sugar.
1 tbsp garlic granules
1 tsp each ground pepper and sea salt flakes
This is also good on white fish, salmon, tofu or on some chunkily chopped-up root vegetables such as carrots, parsnips or sweet potatoes.
A splash of lemon at the end of cooking really adds something to this as well
Enjoy!
Little hers: hard boiled egg white (she won’t eat the yolks ♀️), chips, green beans, pistachios and strawberries
I’m keeping it real, here! Sometimes meals are random…
Hers: smoked tofu, paprika roasted sweet potatoes and all the veggies
His: baked potato with garlic and balsamic roasted veggies, asparagus with lemon and a pork chop with olive oil and black pepper
His: chicken and chickpeas baked in tomato sauce with roast potatoes and veggies
Little hers: a typically random mixture of foods! She had spaghetti with beef, strawberries, cherries, pine nuts and sweetcorn
Spaghetti with a smoked salmon, spinach and puy lentil sauce.
Cosima made tiny fairy cakes. Not a thing of great beauty of course, but she did pretty well spooning the mixture into the little dints in the tin
Making stuffed peppers This time I used a mix of brown rice, puy lentils, pine nuts and veggies and baked the peppers in the oven in a dish of crushed tomatoes with finely chopped garlic, diced onion and mushrooms
Hers: chicken and butter bean stew in a Mediterranean tomato sauce with brown and wild rice
His: king prawn and veggie sesame and sweet chilli noodles
His: sausages, puy lentils, brown rice and veggies in a sesame oil and soy sauce dressing
