Lunch Recipe – Smoked Salmon Sushi Pot

Lunch Recipe – Smoked Salmon Sushi Pot

This is my all-time favourite go-to lunch recipe. I absolutely LOVE it. Easy, nutritious, and so damn tasty!! I never used to like smoked salmon (or at least thought I didn’t). But this lunch dish has been a game changer for me! That being said, I do often have it without smoked salmon (which turns it into the perfect vegan lunch). And (apart from the soya sauce), it’s a gluten free lunch too!

You can make this in the morning if you have time, but if not it’s great for making the evening before and leaving in the fridge overnight.

You Will Need…

lunch recipe smoke salmon sushi pot

For this delicious lunch recipe, you will need the following ingredients*:

  • 75g of rice (I’m a sucker for white basmati, but brown or other alternatives work just as well)
  • 1/4 large carrot, grated or finely chopped
  • 1/4 cucumber, finely chopped
  • 2 spring onions
  • Approx. 50g of Edamame beans (or as many as you like! I can’t get enough of them…)
  • 1 garlic clove
  • 1/2 teaspoon of grated or finely chopped fresh ginger
  • Teaspoon of coconut oil
  • Salt & pepper
  • Smoked salmon (1 piece is usually fine)
  • 1/4 of a fresh lime, squeezed
  • Soya sauce (gluten free alternatives are available in most supermarkets)

*per serving

Method

lunch recipe smoke salmon sushi pot

Start by cooking the rice in a small saucepan on a medium heat, partially covered. At the same time, heat the coconut oil in a wok or frying pan on a low-medium heat and add the garlic, ginger, and edamame beans. Season with salt & pepper.

Once the rice has cooked, rinse it and return to the pan adding the soy sauce (enough to coat all the rice). Take the edamame beans off the heat and leave to cool.

In your container, layer your ingredients. Starting with the rice, followed by the spring onions, then the carrot, edamame beans, cucumber, and finally the salmon. Squeeze the lime on top of the salmon, and leave in the fridge overnight.

Lunch Recipe Credits

This recipe is my own adaptation of a recipe from my favourite cookbook ‘Fear Free Food‘, by Nicola Jane Hobbs.

Take a read of my breakfast recipe here.

Breakfast Recipe – Overnight Oats

Breakfast Recipe – Overnight Oats

Personally, I’m a huge breakfast fan. I love something tasty that sets me up for the day, without feeling stuffed full or bloated. Porridge is – of course – a great classic. But sometimes I fancy a slightly more indulgent oat-based breakfast. Enter… Overnight oats!

This recipe is great if you have a sweet-tooth, and is also perfect if you don’t have time to make breakfast in the mornings. It’s super simple to prepare, and you leave it overnight so you can grab & go in the morning.

You Will Need…

breakfast recipe overnight oats

For this breakfast recipe, you will need the following ingredients*:

  • 1 sachet of your favourite oats (or approx. 40-50g of rolled oats)
  • Milk of your choice (personally I go for coconut milk!)
  • 1 tablespoon of yoghurt (I find vanilla works best)
  • 1-2 teaspoons of honey
  • A handful of fresh or frozen berries

And for an extra nutritional boost, add in some Daily Fibre Support.

*per bowl

Method

breakfast recipe overnight oats

Decant the oats into a cereal bowl, and add enough milk to just soak the oats (don’t swamp them). Add the yoghurt & honey and mix well. Finally, stir in the berries & daily fibre support and leave in the fridge to soak overnight.

Breakfast of Dreams…

Easy, right?! Enjoy!

Are you enjoying the Bride-to-Be Bootcamp? Let me know how you’re getting on!

breakfast recipe overnight oats
Pudding Recipe – Gooey Choc Pot

Pudding Recipe – Gooey Choc Pot

I mean, who doesn’t love a super indulgent pudding recipe!? This one I made up myself and oh boy am I proud of myself! This is a small, gooey, rich, chocolatey pudding that you absolutely must try!

You’ll need to be slightly organised for this one though, as it needs a minimum of 4 hours in the fridge.

You Will Need

pudding recipe gooey choc pot

For two choc pots, you will need:

  • 100g of Cadbury’s Dairy Milk chocolate (or whatever your favourite is)
  • 25g of unsalted butter
  • 20g of cocoa powder
  • 40g of golden caster sugar
  • 1 egg, separated
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of coconut milk
  • Icing sugar (for decorating)

Method

pudding recipe gooey choc pot

Preheat your oven to 160 degrees.

Melt the chocolate and butter by placing it in a large mixing bowl over a pan of simmering water. Once melted, remove from the heat and add the cocoa powder, half the sugar, the egg yolks only, vanilla extract, and coconut milk. Mix well until a smooth paste forms.

In a separate bowl, whisk the egg whites well, whilst gradually adding the remainder of the sugar. Fold a quarter of the egg mixture in with the rest, and repeat until all the egg has been added.

Spoon the mixture into small ramekins and bake in the oven for 10-12 minutes (or until a very thin crust has formed on the top). Dust with icing sugar and leave in the fridge for 4-6 hours until the mixture has partially set.

pudding recipe gooey choc pot

Pudding Recipe Ideas

For another pudding recipe, you can take a look at my Kidney Bean Cake. And for my evening meal recipe, click here.

Evening Meal – Mini Falafel Burgers & Sweet Potato Fries

Evening Meal – Mini Falafel Burgers & Sweet Potato Fries

I don’t know about you, but I’m all about a hearty evening meal. And I enjoy getting creative with ingredients too! What I love most about this recipe is that it feels quite indulgent/fills a gap in the whole ‘junk food’ cravings. But it’s actually incredibly healthy, packed with protein, and full of goodness!

You Will Need…

evening meal recipe mini falafel burgers

For the Falafel Burgers (serves 2)

  • 1x 400g tin of chickpeas
  • 2 garlic cloves, finely chopped or crushed
  • 1/2 a white onion, diced
  • 2 teaspoons of cumin
  • 1 teaspoon chilli flakes (or 1/2 if you’re not too keen on spice)
  • 1/2 teaspoon of baking powder
  • 2-4 tablespoons of plain flour
  • 1 tablespoon of olive oil
  • Salt & pepper

For the Sweet Potato Fries (serves 2)

  • 2 medium sweet potatoes, sliced into wedges
  • 3 tablespoons of olive oil
  • 1 tablespoon of dried mixed herbs
  • 1 teaspoon of chilli flakes
  • Salt & pepper
  • Pinch of caster sugar

For the Veg (serves 2)

  • Kale (as much as you like!)
  • 1/2 vegetable stock cube
  • 1 garlic clove
  • 1 teaspoon of grated or finely chopped ginger
  • Any other veg you like (I often add peas & spinach)

Method

evening meal recipe mini falafel burgers

Preheat the oven to 220 degrees. Place the sweet potatoes in a bowl and add the rest of the ingredients (including the olive oil). Spread the fries/wedges evenly on a baking tray, and bake in the oven for 30-35 minutes.

Whilst the sweet potato cooks, you’ll have time to make the falafel burgers. Put all the ingredients apart from the flour and half of the olive oil, into a food processor and pulse until all the chickpeas have been sliced up.

Add the flour one tablespoon at a time until you get a mixture you can shape with your hands without it being too sticky. Shape the mixture into patty shapes (you should be able to make 12 in total).

Before you cook the burgers, boil approx. 200ml of water and add to a large saucepan with the vegetable stock, garlic & ginger. Simmer for a few minutes before adding the kale and any other veg.

Heat the remainder of the olive oil in a large frying pan, and fry the falafel burgers for 3-4 minutes on each side. Your veg should be ready at a similar time, as with the sweet potatoes, and voila! Dinner is served.

evening meal recipe mini falafel burgers

Evening Meal Recipe Credits

This recipe is my own adaptation of a recipe from my favourite cookbook ‘Fear Free Food‘, by Nicola Jane Hobbs.

You can also find my lunch recipe here.