Smoked salmon with scrambled eggs and avocado
Serves 1

This is a super quick and easy breakfast or lunch option that hits all the spots and keeps you full for a long time!

INGREDIENTS

  • 2-3 slices smoked salmon
  • 2 Medium eggs
  • A splash of coconut milk
  • ½ Avocado
  • Handful of rocket
  • Olive oil
  • Salt & pepper
  • Dried Basil

 

METHOD

  1. Crack the two eggs in a bowl and whisk them with a splash of coconut milk plus salt & pepper
  2. Heat up a frying pan, add a tiny bit of olive oil and fry the eggs as runny or has hard as you like em
  3. Slice up the avocado in medium thick slices
  4. Take out a plate and add a handful of rocket, the avocado slices,  your salmon slices and the scrambled eggs
  5. Drizzle a tiny bit of olive oil on the avocado & rocket and top with a little bit of dried basil
  6. EAT!

To make this even nicer you could add some cheeky chopped chives or spring onion to the salmon slices as well as a little bit of balsamic vinegar on the side salad!

Stuffed butternut squash
Serves 2

This is a dish that I made BEFORE I found out that I was allergic to tomato and peppers – so since then I have altered the recipe not to include these things. But I do admit that it tasted amazing with those ingredients so to honour the pic, that is the version I will be sharing.

INGREDIENTS

  • 1 decent sized butternut squash
  • 1 big courgette
  • 1 big red onion
  • 1 red or yellow pepper
  • 1/3 of a package of feta
  • 200g cherry tomatoes
  • Handful of pine nuts
  • Fresh basil
  • Handful of breadcrumbs
  • Olive oil
  • Salt & pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6. Cut the butternut squash in half, take out the seeds in the middle with a spoon and drizzle over some oil oil plus salt and pepper. Put on a tray and put in the middle of the oven
  2. Chop the courgette, onion, pepper and tomatoes in equal chunky pieces (more or less having the thickness as one of your fingers!)
  3. Drizzle some olive oil in a pan and fry the courgette, onion and pepper
  4. When they look about 3/4 done, add some salt & pepper, a handful of fresh basil, the pine nuts and the tomatoes.
  5. Fry until the tomatoes have gone soft but still keeping their shape.
  6. Take off the stove and leave it there until the buttnernut squash is about 10-15 minutes away from being done (this will depend on the size of it and how good your oven is, but usually it takes around 45-60 minutes for it to be done, so take it out after about 35-45 min)
  7. When the butternut squash is almost done, take it out of the oven and add your veg mix in the “hole” of the butternut squash (where you took out the seeds)
  8. Crumble your feta all over the veg mix and sprinkle a bit of breadcrumbs over the veg & feta mix
  9. Put your tray back into the over and bake for another 10-15 minutes
  10. Take out the oven and EAT!

Venison burgers with a green salad
Serves 2

This is one of my go to recipes when I have little time and still want to eat something healthy. You don’t have to do it with venison burgers, just use any meat you might have at home, whether it’s leftover meat or freshly cooked one.

INGREDIENTS

  • 2 venison burgers
  • 1 big bag of mixed salad (I usually go for lettuce, rocket, spinach but use any sort of leaf salad you like!)
  • 200g package of mixed olives in oil
  • 150g of feta
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

 

METHOD

  1. Heat up a pan and fry the burgers in a tiny bit of olive oil. I usually fry them so they are medium/rare but you can have your meat however you prefer! Alternatively you could do them in the oven but I think it takes to long and ends up being a bit dry…
  2. Take a big bowl and empty the bags of mixed salad into it
  3. Add the entire package of olives and scatter your feta all over the place
  4. Usually the olives come with enough oil, so I don’t add any extra to the dressing, but I do add a healthy amount of balsamic vinegar plus salt and pepper (and if you want, add some herbs in there too like basil or tarragon!)
  5. Mix well and if you’re lazy like me, just add the venison burgers on top of the salad and serve!

You could also eat this with some sweet potatoes on the side, or add some more ingredients to the salad (like cucumber, avocado, tomatoes, peppers, or even pasta/quinoa/cous cous). But I kind of like it as it is since it’s tasty, filling and just so simple & quick to make.