Salad Days…..

In a desperate attempt to be a little healthier, (upon discovery that my ‘active’ holidays have caused me to gain 7lbs!), we have been eating more wisely and I’m feeling loads better for it.  Think I will also be hotfooting back to my local WeightWatchers meeting – a wonderful crutch in times like these. Jon suggested the first one… a California style salad – great for Abbie as she could pick the bits that she wanted and leave those she is not keen on, which happens at the moment to be avocado. The second is a deconstructed type of Nicoise salad… great for picking at in front of ‘Total Wipeout’, which is indeed when it was served! Abbie’s eating has been turned upside-down since turning 4… don’t know whether anyone else has this experience. She is still happy to try anything, but has become more fussy in general… chicken is back on the menu after a long dislike, avocado and cabbage are now shunned. Flat and shell pasta is also a no-no – my Mum cut her lasagne into ribbons and said ‘there, now you have tagliatelle!’… it was eaten with no fuss. I guess this is all just part of her striving to be more independent.

Anyway, back to those lovely salads..

Abbie contemplates which parts of the salad to eat first

California Salad – serves 3, would serve 2 adults & 2 children

2 chicken breasts (poached for 10mins in chicken stock), 2 large ripe tomatoes, 1 ripe avocado (skin and stone removed), 1 Granny Smith apple (cored), 1 orange (take of rind and pith), grapes

• Slice chicken breast on the diagonal and arrange in a line across a platter
• Thinly slice tomatoes, avocado, apple; arrange in lines under the chicken
• Cut orange into segments and grapes into halves – again arrange in lines
• Serve like this; everybody helping themselves
• Dressing for this salad is made from; 1/4 cup orange juice, 1 tsp Dijon mustard, 1/4 tsp salt, grinds of pepper

I have to admit I was not looking forward to this, but it was truly delicious and you feel absolutely virtuous afterwards!!

Deconstructed Nicoise

Deconstructed Nicoise Salad

So easy to make – watercress with a little balsamic vinegar over the top, tuna steak from a tin, cooked green beans, boiled new potatoes and a few olives.  We ate this with some doughballs and garlic butter – currently on a great 10 pound offer at the supermarket giant we all love/hate! Great TV dinner… shame we were watching Total Wipeout!!

Just a quickie tonight!

 Abbie’s eaten at my Mum’s, Jon (my husband) has dashed off to touch rugby…. so it is dinner pour moi at home.  Luckily I have a bit of auberginey chunky sauce leftover from a previous meal; think it was with seared tuna… – see below for the recipe for that.  I cook a small serving of pasta twirls, chuck in some olives and feta cubes and then stir through the pasta sauce, grate over parmesan and voila! Super fast pasta!



The final dish

Ingredients for tomato sauce

1 tblspn Olive oil

Garlic (I use puree here for easiness)

1 aubergine – chunkily diced

Good pinch oregano

1 tblspn Tomato puree

1 tin chopped tomatoes

Splah balsamic vinegar

Handful of pitted black olives (i use one in oil)

1. Heat oil and add a squeeze of garlic and the cubes of aubergine – fry for about 5 mins on medium heat until going soft
2. Sprinkle in oregano and stir
3. Add tomato puree, stir and add chopped tomatoes and half a tin of water
4. Add splash of balsamic vinegar and the olives
5. Simmer for about 20-25 mins on a very low heat

This goes with anything….