What I eat in a day

Breakfast

Protein packed granola 

Ingredients – makes a bigger batch for storing

• 800g oats
• 250g pumpkin seeds (use any nuts or seeds you prefer)
• 4 tbsp cinnamon powder
• 100ml melted coconut oil
• 80ml honey
• 80g dessicated coconut
• 80g raisins or sultanas (use any dried fruit you prefer, apricots work well too)

Method

1. Combine the oats, pumpkin seeds, cinnamon, coconut oil and honey in a bowl and mix thoroughly.
2. Add to a parchment paper lined baking tray and bake at 180⁰C for 12 minutes. Or pop in the airfryer for 4 minutes.
3. Mix, add the desiccated coconut and raisins, mix through, and bake for another 8 minutes in the oven or 2 minutes in the airfryer.
4. Leave to stand for 30minutes untouched.
5. Serve with a good dollop of Greek yoghurt, berries and 1 tbsp chia seeds (optional) and pack the rest into a sealed jar to store.

Lunch

Gyoza noodle broth

Ingredients - serves 1

• 5 or 6 good quality gyoza – I use the Insu brand
• 2 tbsp coconut oil
• 2 cloves crushed garlic
• ½ tsp chilli flakes
• Thumb sized piece of ginger grated or chopped
• 2 spring onions, sliced
• Half pack of chestnut mushrooms, sliced (100-200g)
• 100g tenderstem broccoli
• 1 tbsp toasted sesame oil
• 1 tbsp fish sauce
• 1 tbsp Kelpamare or soy sauce
• ½ stock cube or teaspoon of bouillon paste such as Herbamare
• 80g rice noodles, pre-soaked for a few minutes

Method

1. Pan fry the gyoza in 1 tbsp of coconut oil for a few minutes, turning to get colour on each side. Add a good glug of water and pop a lid on your pan to cook for a few further minutes, remove from the heat.
2. Meanwhile add the other 1 tbsp of coconut oil to a pan and add the garlic, ginger, chilli flakes, cook for one minute.
3. Add the spring onions, mushrooms and broccoli and cook for a further minute.
4. Add the toasted sesame oil, fish sauce, Kelpamare or soy sauce, stock, and add 250ml of water. Pop a lid on and cook for 5 minutes.
5. Remove the lid, add the rice noodles, mix and cook through and cook for a further 2 minutes.
6. Serve the noodle broth in a bowl, topping with the gyoza.

Dinner

Baked Rainbow trout with crispy potato salad and garlic tomatoes

Ingredients – serves 2

• 1-2 whole rainbow trout depending on side, or 2 fillets
• Bag of baby potatoes – makes extra for lunch the next day
• Mayonnaise of choice – 2 large, heaped tbsp (I used avocado oil mayo)
• 2 boiled eggs
• 1 heaped tsp wholegrain mustard
• 1 large handful of chives – fresh or dried, slightly smaller amount required if fresh
• 100g cherry tomatoes
• 1 garlic clove, crushed
• Handful fresh basil, finely chopped
• Herbamare for seasoning (or salt of choice)
• Black pepper (optional)

Method

1. Parboil baby potatoes and boil the eggs in the same pan for 10 minutes.
2. Set the eggs aside to cool, lay the potatoes on baking parchment and crush with the bottom of a small bowl or cup.
3. Drizzle the squashed potatoes with 2tbsp olive oil, and seasoning and pop in the oven for 40 minutes or air fryer for 25, mixing halfway.
4. Meanwhile, drizzle the fish with tbsp of extra virgin olive oil and seasoning. Pop in the oven for 25 minutes or air fryer for 15 (slightly less time if individual fillets).
5. Prep the tomatoes with crushed garlic, garlic 1 tbsp of extra virgin olive oil, Herbamare or sea salt and plenty of black pepper.
6. Peel the eggs and break up.
7. Mix the crispy potatoes with mayonnaise, eggs, mustard, garlic and give a good mix.
8. Serve and enjoy!

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