Tuna pasta dishes are wonderful. They are effortless to make, require very little preparation, and rich in protein. Also all of the ingredients (apart from the fresh tomatoes) were kitchen cupboard essentials – in my kitchen at least (!) I came up with this particular recipe on Saturday after losing track of time painting and realising that as it was 9.55pm, there was no way I could get to a shop to buy some dinner before the closing time of 10pm. The problems of being an artist and getting lost in art!
Anyway, with an empty fridge, a broken oven, and a hungry stomach, I needed to come up with something quickly. So, to the cupboard I went! Canned tuna and tomatoes are perfect in situations like that. The recipe for the pasta dish is below. If you have fresh carrots you could add them too for some additional goodness. Also, if unlike me, you’re not waiting for an oven to be fixed, you could bake in the oven for 20mins rather than on the hob. You could even top with a little cheese for additional tastiness.
This recipe makes a generous portion for 1 but could also be split into two smaller meals for lunch etc. The tuna contains about 27g protein so this is a great post-work out dish especially after a muscle focussed session.
1 portion dried Fusilli pasta (wholewheat is healthiest but I used white as it cooks slightly quicker)
1 small can tuna chunks
1/2 can sweet corn
1 tsp maple syrup
1/2 tin good quality tomatoes
Handful cherry tomatoes
1/2 tsp thyme
1 tsp paprika
1/2 tsp hot paprika
1/2 tsp cayenne pepper
1 tsp oregano
Pinch ground turmeric
Ground black pepper
For the pasta:
Cook pasta according to packaging instructions.
For the sauce:
Add everything except the tuna, sweetcorn and black pepper
This is a quick post passing on a recipe I have just discovered saved in the ‘notes’ in my phone from a while ago. I clearly forgot to ever actually upload this recipe of mine! Anyway, thought I would share this now before I forget again or delete the note by mistake.
Ingredients (serves 2)
A couple of handfuls of:
1/2 tsp dried rosemary
1/2 tsp dried thyme
Rocket, to serve
Saute sliced mushrooms and courgettes in olive oil. Add rosemary and thyme and a generous twist of ground black pepper. Continue to cook until the mushrooms and courgettes are beginning to soften. Add in some chopped red pepper and stir for a little longer until the rest of the vegetables are cooked through.
One of my favourite meals of the year is always Christmas Dinner. In the UK it is traditionally eaten at midday but my family always has it in the evening for evening meal. Because I have readers from around the world I thought I would share what I had for Christmas Dinner. Everyone knows how much I love food so by writing this blog post I can re-envisage the delicious meal all over again! Although this is a mainly a blog with the aim of inspiring healthy eating, variety and balance is key, and I do not only eat healthily but indulge in plenty of treats now and again. Some of the components of Christmas dinner provide example of that but at all times of the year I have about an 80:20 (healthy: not-so-healthy) diet. Now, with that qualification out of the way, let’s get to the good stuff – foodie goodness! First of all, here’s a picture of the dinner I had on Christmas Day itself.
Slices of lovely delicious turkey crown
Pigs in blankets
My favourite part of the dinner – pork chipolata sausages wrapped in slice of smoked bacon. So. Good.
Crispy on the outside, fluffy on the inside.
A seasoned, thick and creamy sauce made from breadcrumbs.
A lovely, rich, sweet sauce. The perfect complement to roast turkey breast.
Can come seasoned in a variety of ways. We had stuffing made with sage and onion. It is traditionally used to ‘stuff’ the turkey but we had ours baked separately.
A selection of sweet potato, swede, baby carrots and parsnips. The vegetables we had were infused with honey and clementine juice – perfect.
People either love these or hate them. I love them! They must be very fresh and not-cooked too long for maximum ‘sprouty’ goodness!
Gravy is also popular but we did not have any. The bread sauce and cranberry sauce were enough.
I’d love to see what Christmas dinner is like around the world so Tweet me a pic (@hldcblog) if you’d like to share 🙂
This is super easy to make as it simply involves assembling the ingredients in an attractive way on a plate. The dressing is minimal but satisfying and the dish is suited for lunch and dinner alike. It also features the fruit with which I’m most obsessed at the moment: avocado!
Ingredients (to serve 1):
1 portion of cooked prawns (about a handful)
1/2 an avocado (peeled and chopped or sliced)
2 handfuls of shredded iceberg lettuce
1 wedge of fresh lemon
Freshly ground black pepper
1 nest of rice noodles
1/2 tsp reduced salt light soy sauce
1 handful of baby leaf spinach
1. Cook the rice noodles according to their packet.
2. Stir in the soy sauce and some black pepper
3. Arrange the lettuce and/or spinach on a plate and top with the avocado
4. Scatter the prawns over the salad and serve the noodles on the side.
5. Finish by squeezing the lemon juice over the prawns and salad leaves and season with black pepper to your liking.
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Have a lovely day,
I’m going to start posting a series of recipes for dinner that can be cooked in 20 minutes or less – perfect for mid-week cooking and only slightly longer than terrible ready meals! They will all have the above design as a header. I find that most of my recipes as well as being quick and, of course healthy, don’t make a lot of washing up either. This again means they’re great for effortless cooking being quick to prepare, cook, and clean up!
Here’s a tasty bean chilli perfect for this time of year when nights are getting darker earlier and temperatures are lowering. I created this recipe back in June 2014 but now that it’s autumn it seems like now is a more apt time to post! It has around 4 of your five a day, 5 if you add the pepper, meaning it’s just bursting with vitamins and nutrients!
Bean Chilli Hotpot
1 tin of tomatoes
6tbsp tinned red kidneybeans
6tbsp tinned black eye peas
6tbsp tinned sweetcorn
1 clove finely chopped garlic
1tbsp tomato puree
1tsp chilli powder (less if you want it milder or more if you like it hot!)
Pinch of sea salt
Drizzle of agave syrup or honey
1 fresh red pepper chopped
1. Sauté the garlic in a drop of oil and then add the tinned tomatoes.
2. Season with the spices and add the remaining ingredients apart from the red pepper, if using.
3. Bring to the boil and then leave to simmer for 40-50 minutes or until it thickens. (Note: If you’re in a rush you can serve earlier but it will be a soup-like consistency, really good for a cold autumnal afternoon or a cosy winter evening by the fire!)
4. Add any final seasoning you wish – more chilli, cracked black pepper etc. Serve with either fresh crusty bread, brown rice rice, or in tacos.
P.S Remember I’m on Twitter @hldcblog and Instagram: @hcrinstacam