Brunch or dinner, this recipe provides MULTIPLE essential nutrients like omega-3 and omega-6 fatty acids from the mackerel, protein from the eggs (and mackerel), and loads of vitamins from the vegetables.
- 1 tsp olive oil
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 4 curry leaves
- 1 onion, diced
- 1 leek, sliced
- 1 carrot, chopped
- 1 clove garlic, diced
- 100g rice
- 1/2 tsp turmeric
- 1/2 tsp mild curry powder
- 2 eggs
- 2 cooked smoked mackerel fillets
- 1/2 lime
- Heat the olive oil in a pan on a high heat; add the mustard seeds, coriander seeds and curry leaves and stir until the seeds crackle, for roughly 1 minute.
- Add the onion, leek and carrot and reduce the heat to low. Cook for roughly 10 minutes or until the vegetables have softened.
- Add the garlic and cook for a further 2 minutes.
- Add the rice, turmeric and curry powder and combine; frying for 1 minute.
- Add the appropriate amount of boiling water for 100g of rice, reduce to a simmer, and cover to cook for 15 minutes – keep watching, I read that 250ml water would be sufficient but found that much more was needed.
- Whilst the rice is cooking, boil the eggs for 5 minutes, then remove the shell and keep to the side.
- Uncover the rice, flake in the mackerel and season. Cook uncovered for a further 5 minutes – more water may need to be added to stop the rice sticking.
- Season and serve with the egg and 1/4 lime wedge.
Mackerel – High in essential omega-3 and omega-6 fatty acids of which you should be having three times a week, and protein, so is a good choice of fish (and it tastes AMAZING).
Eggs – Eggs are the most useful protein source as they provide essential amino acids (the building molecules of protein), which are also absorbed most efficiently by the body.
Rice – high in carbohydrate to give you loads of energy to get you through your day!
Carrots – high in vitamin A (specifically beta-carotene) for vision and immune function.
Onion – High in vitamin C for immune function, folic acid for DNA synthesis, and fibre for digestion.
Stuck for tea ideas tonight? This refreshing summery recipe is perfect! Easy to make but very impressive, especially if cooking for lots of people (and also super cheap)!
- 140g dried risotto rice
- 1 pint vegetable stock or water
- 2 white onions, chopped
- 3 cloves garlic, diced
- 2 cans mackerel in sunflower oil
- Juice and zest of 1 lemon
- 100g frozen peas
- 150g green beans, chopped
- 1 tsp olive oil
- Heat the olive oil in a frying pan and add the onions, cook until just softened, for around 4 minutes on a medium heat.
- Add the garlic and stir for a further 1 minute.
- Add the risotto rice, and keep stirring until the edges of the grains are becoming more translucent.
- Add a third of the stock, stir, and reduce the heat so it is simmering.
- When the first third of the stock has nearly reduced, add the mackerel and the second third of the stock and stir once more.
- Add the lemon juice, zest, frozen peas, and green beans with the final third of stock and cook until the stock has reduced and the rice is soft.
- Serve with lemon pieces and season.
Mackerel – High in essential omega-3 and omega-6 fatty acids of which you should be having three times a week, and protein, so is a good choice of fish (and it tastes AMAZING)
Risotto rice – high in carbohydrate to give you loads of energy to get you through your day!
Peas – providing potassium, vitamin B6 for energy and dietary fibre for bowel moment.
This dish is super cheap, can be made in a microwave, and provides you with omega-3 fatty acids.
- 1 tin of mackerel (I used Tesco in spicy tomato sauce)
- 2 large wraps
- 1 pepper, chopped
- 1 avocado, mashed
- 1 tin sweetcorn
- Handful of cherry tomatoes
- Put tinned mackerel in microwaveable bowl and heat for 2-3minutes, taking out and turning over every minutes.
- Repeat with the sweetcorn until hot.
- Put wraps in a deep microwaveable dish and make into taco shapes, they should stay like this if the dish is deep enough, and heat for 2 minutes.
- Make up the tacos, serve with coleslaw or salsa if wanted.
Mackerel – High in omega-3 unsaturated fatty acids, which are essential as the body cannot reproduce them, and proteins.
Wraps – A thin carbohydrate base, super yummy and full of fibre for digestion and high satiety levels if wholemeal.
Avocado – High in unsaturated (good) fats and relatively low in saturates (bad).
Sweetcorn – High in vitamin B1 and B5 for release of energy from respiration, and vitamin C for protein and neurotransmitter synthesis.
Tomatoes – massively high in vitamin C for protein and neurotransmitter synthesis; it also has functions in detoxification and as an antioxidant. It also gives you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.
Good for a light tea or as nibbles at a buffet, these dairy-free fish pie fillets are fun to make and super healthy!
- White fish fillet
- 50g prawns
- 1 small potato, halved and sliced
- 1tsp olive oil
- Preheat the oven to 220/8.
- Put potato in microwave and put on full heat for 5-6minutes.
- Take out and put white fish in microwave for 3minutes.
- Put fillet on baking tray, top with prawns and potato.
- Cover in olive oil and season.
- Put in oven for 10-15minutes.
- Serve with green vegetables.
Fish – low in fat and calories, and high in protein, this base provides a tasty alternative to higher calorie meat pies – swap for salmon if wanting something higher in calories and to provide you with omega-3 fatty acids.
Prawns – also low in fat and calories, they are a good source of magnesium for skeletal development and muscle contraction; zinc for enzyme and immune function; and selenium for thyroid and immune function.
Potatoes – a starchy, low-fat base they will provide you with energy for the rest of the day.