Spiced tuna and Tomato Pasta

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.

Ingredients

Pasta 

1 portion dried Fusilli pasta (wholewheat is healthiest but I used white as it cooks slightly quicker)

Sauce

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

Method:

For the pasta:

  • Cook pasta according to packaging instructions.
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For the sauce:

  • Add everything except the tuna, sweetcorn and black pepper
  • Cook for 10 mins
  • Drain tuna and stir in
  • Leave to summer for 20minutes on a low heat
  • Add in sweetcorn
  • Leave for another few minutes
  • Taste and season with black pepper if desired
  • Toss in the drained pasta and stir
  • Serve

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Finished pasta

Optional: Top with fresh parsley to serve

Tasty Side Dish

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:

  • Mushrooms
  • Sliced courgettes
  • Red pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Black pepper

Optional:

  • Rocket, to serve

Method:

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.

Serve while the red pepper is still quite crisp.

Serving tip:

This is a great accompaniment for turkey.

It can be plated with rocket added too.

Enjoy,

Helen x

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Copyright©HLDCblog // Helen Redman 2015.

 

Traditional British Christmas Dinner

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 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.

Christmas dinner photoTurkey

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.


Roast potatoes

Crispy on the outside, fluffy on the inside.


Bread sauce

A seasoned, thick and creamy sauce made from breadcrumbs.


Cranberry sauce

A lovely, rich, sweet sauce. The perfect complement to roast turkey breast.


Stuffing

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.


Roast vegetables

A selection of sweet potato, swede, baby carrots and parsnips. The vegetables we had were  infused with honey and clementine juice – perfect.


Brussel sprouts

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

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 🙂

Hope you had a great Christmas,

Helen x

P.S You can also find me on Instagram, Facebook, Twitter, and PinInterest.

Nutritious Salad

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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

Optional:

  • 1 handful of baby leaf spinach

Method:

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.

Enjoy!

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Feel free to follow my blog to gain email updates of new posts or follow me on Instagram or Twitter. Use the hashtag #hldcblog to show me which of my recipes you make as I’d love to see!
Have a lovely day,

Helen x

Quick meals

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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!

Helen x

Instagram: @HCRinstacam   Twitter: @Hldcblog

Baked salmon with lemon and dill

Baked salmon with lemon and dill served with roasted vegetables

Serves 110641146_779414242104958_1019763556333745758_n

This is a great weekday evening meal after a busy day at work. It is quick to prepare, quick to cook and requires minimal washing up at the end (always a plus point in my book!)

Ingredients:

For the salmon:

  • Juice from a quarter of a lemon
  • 1/2 tsp paprika
  • 1/2 tsp dill (or enough to lightly dust the top of the salmon)
  • Black pepper
  • Balsamic glaze
  • 1 salmon fillet

For the vegetables:

  • 4 or 5 medium sized mushrooms or a handful of button mushrooms
  • 1 large plum tomato cut into wedges
  • 1/2 a red pepper sliced
  • Olive oil

To serve:

  • New potatoes
  • Salad leaves

Method:

1.Pre-heat a fan oven to 180 degrees.

2.  Place salmon fillet on a medium sized piece of foil.

3. Drizzle the lemon juice over the top then sprinkle the dill, some of the paprika, and black pepper over the top.

4. Add the vegetables to either side of the salmon fillet and drizzle some oil over the top (around 1-1 1/2 tsp).

5. Sprinkle on the remaining paprika and some black pepper. Add some balsamic glaze too.

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6. Wrap the foil around the salmon to make a parcel and place in the oven to cook for approx. 18mins.

7. While the salmon and vegetables are cooking cook the potatoes.

8. Serve with salad leaves or uncooked baby spinach.


Hope you enjoy this recipe. Feel free to tweet me @hldcblog or check out my Instagram (@HCRinstacam) which is updated daily with tastbud-tempting food pics prepared by myself!

Have a great day,

Helen x

Bean Chilli Hotpot

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

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Serves 2

Ingredients:

    • 1 tin of tomatoes247634_777262758986773_6512152553743555052_n
  • 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!)
  • 1/4tsp paprika
  • Pinch of sea salt
  • Drizzle of agave syrup or honey

Optional

  • 1 fresh red pepper chopped

 

Method:

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.


 

Enjoy!

P.S Remember I’m on Twitter @hldcblog and Instagram: @hcrinstacam

Helen x