Neils Healthy Meals https://neilshealthymeals.com Quick Healthy Meals Thu, 22 Jun 2017 05:29:11 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 https://i2.wp.com/neilshealthymeals.com/wp-content/uploads/2015/10/cropped-NeilsfaviconIcon.jpg?fit=32%2C32&ssl=1 Neils Healthy Meals https://neilshealthymeals.com 32 32 No Bake Chocolate Peanut Butter Raisin Oat Bars https://neilshealthymeals.com/no-bake-chocolate-peanut-butter-raisin-oat-bars/ https://neilshealthymeals.com/no-bake-chocolate-peanut-butter-raisin-oat-bars/#comments Thu, 22 Jun 2017 03:00:10 +0000 https://neilshealthymeals.com/?p=13739 These no bake chocolate peanut butter raisin oat bars are so easy to prepare. With just 6 ingredients and time in the fridge you'll soon be tucking into their delicious chocolateyness!

These no bake chocolate peanut butter raisin oat bars are so easy to prepare. With just 6 ingredients and time in the fridge you’ll soon be tucking into their delicious chocolateyness! Biting into these tasty no bake chocolate peanut butter raisin oat bars you’ll be surprised at how familiar they may seem. Your first bite […]

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These no bake chocolate peanut butter raisin oat bars are so easy to prepare. With just 6 ingredients and time in the fridge you'll soon be tucking into their delicious chocolateyness!

These no bake chocolate peanut butter raisin oat bars are so easy to prepare. With just 6 ingredients and time in the fridge you’ll soon be tucking into their delicious chocolateyness!

Biting into these tasty no bake chocolate peanut butter raisin oat bars you’ll be surprised at how familiar they may seem.

Your first bite will encounter the delicious sweet chocolate taste and then straight after that the crunch of the peanuts. You’ll be forgiven for thinking that you’re actually eating a snickers bar!

Obviously there are distinct differences though……

These bars are all home made and not made from refined sugar.

I’ve used dark chocolate rather than milk chocolate as that’s better for you.

They’re full of good wholesome ingredients – oats, peanut butter, honey, peanuts and raisins. All ingredients which I bet you can find in most kitchen cupboards!

These bars require just 6 ingredients and 10 minutes to make. Then stick them in the fridge for a few hours, or better still overnight.

There will be no need to buy those unhealthy brand named bars I mentioned above. Very soon you’ll have perfect lunchbox sized snack bars.

They make perfect on the go snacks or a healthy dessert option too.

Plus they freeze easily so you can keep them in your freezer until you need them. That is of course if they last. I find I NEED THEM every day!

Remember my no bake almond oat bars that I made and we took up Ben Nevis?

Well it’s been a while (I know) since I brought you another of the snack recipes I love to make to take hill walking, so this is it!

And you folks seem to love them too going by the sharing of those no bake bar recipes I’ve made on Pinterest.

So I hope I hit the spot with these too, I’d love to hear what you think in the comments below.

Talking of hill walking Mike and I are preparing for a weekend away rambling about in the Scottish mountains.

We’re off up to the Drumochter region this weekend staying in the same place that I mentioned in the last hill walking write-up, Meall Chuaich, Drumochter Winter Hillwalk.

I’ve not done a hill walking write-up for 6 months. We had particularly bad weather last time we were up in the Drumochter region in February.  There were few shots to publish, other than complete white canvass as we attempted to walk in a whiteout before calling it a day within an hour and heading back to the warm bunkhouse for beer cups of tea. 😉

However, we did get out in April where we climbed Ben More and Stob Binnein. That was an amazing day and I’ll be publishing that day’s photographs AND A VIDEO soon.

No Bake Chocolate Peanut Butter Raisin Oat Bars

These no bake chocolate peanut butter raisin oat bars are so easy to prepare.

  • 250 g smooth sugar free peanut butter
  • 200 g smooth natural honey
  • 100 g dark chocolate ((70%), broken into small pieces)
  • 225 g porridge oats
  • 75 g unsalted peanuts
  • 60 g raisins
  1. Line the bottom and sides of an 8x8inch square baking tin with greaseproof / parchment paper.
  2. In a large saucepan over a gentle heat, place the peanut butter, honey and dark chocolate and stirring constantly, allow these to melt and infuse together. Remove from the heat.
  3. Stir in the oats, peanuts and raisins, then combine the mixture well together.
  4. Put the combined sticky mixture into the lined baking tin and flatten it out all over by pressing down with the tips of your fingers making sure the bottom of the tin is evenly lined.
  5. Place the baking tin into the fridge for at last 4 hours, but preferably overnight.

  6. In the morning, remove from the fridge, lift out the hardened slab using the greaseproof paper onto a cutting board, and cut into 8 bars.
  7. Store in a fridge in an airtight container to keep as fresh as possible until time to eat.

Nutrition Facts
No Bake Chocolate Peanut Butter Raisin Oat Bars
Amount Per Serving
Calories 406 Calories from Fat 190
% Daily Value*
Total Fat 21.1g 32%
Saturated Fat 5.1g 26%
Sodium 8.6mg 0%
Dietary Fiber 5.1g 20%
Sugars 28.4g
Protein 12g 24%
Calcium 4%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

So folks, I’ll be taking a batch of these no bake chocolate peanut butter raisin oat bars up hill walking for Mike and I to consume this weekend, keep your fingers crossed that the weather is kind to us!

For next Tuesday’s post, something different.

Lady Lynne and I have put together a handy post, “10 ways to make your holiday spending stretch further” which we compiled whilst on our recent trip to Hawaii and San Francisco.

We thought we would share all our best tips that we use to make our spending money go further on the amazing trips we have and hope that you might be able to make use of those tips too, to ensure you enjoy those special times as much as possible.

So. have a great weekend and I’ll catch you then!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

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Baked Aubergine With Red Pesto And Cheese https://neilshealthymeals.com/baked-aubergine-with-red-pesto-and-cheese/ https://neilshealthymeals.com/baked-aubergine-with-red-pesto-and-cheese/#comments Tue, 20 Jun 2017 03:00:33 +0000 https://neilshealthymeals.com/?p=13724 Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe! This baked aubergine (egg plant for my American friends) with red pesto and cheese is one of those perfectly simple recipes that’s packed full of flavour but also quick and […]

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Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

This baked aubergine (egg plant for my American friends) with red pesto and cheese is one of those perfectly simple recipes that’s packed full of flavour but also quick and cheap to make!

All you need to do is whizz up a simple pesto topping using sun dried tomatoes, olive oil, pine nuts, lime juice and parsley. Spread that over the surface of your baked aubergines, top with cheese, grill and serve with a simple side salad.

I’ve used my low fat red pesto dip here, which is perfect for this recipe as it makes plenty for this meal and for dips as well.

Any of that red pesto you don’t use is easily freezable for your next batch of this recipe.

Of course, you can also use shop bought red pesto too.

Aubergines haven’t really featured here yet, except for having been used within my ratatouille recipes.

So I thought it was about time to change that and debut them as a really great versatile vegetable, one that can feature as the main part of your meal and not just used within recipes themselves.

There’s also those nutritional benefits we get from incorporating aubergines into our diets.

They’re an excellent source of dietary fibre and store of vitamins (B1 and B6).

As well as being rich in antioxidants, helping to keep our cells healthy.

So, if you haven’t tried aubergines before, why not give them a go?

Here’s how to get your aubergines perfectly baked for this recipe…….

Baked Aubergine With Red Pesto And Cheese – How To Bake Your Aubergine

Step One – wash the aubergines and cut them in half length-ways. Score the cut side of the aubergine in a chunky cross cross pattern. Insert the garlic pieces into the slits. Pour tomato passata into a baking dish and then place the aubergine halves in, skin side down, drizzle with olive oil and sprinkle with salt and pepper. Bake until tender, about 40 to 50 minutes.

Step Two – place a generous tablespoon of red pesto (from my recipe or shop bought) on top of each aubergine half and spread it around.

Step Three – sprinkle some grated cheese on top.

Step Four – grill under a medium heated grill for about 5 to 10 minutes until the cheese has melted

Step Five – serve with a simple side salad such as the spinach salad found in my scallops with chilli and lime recipe.

Baked Aubergine With Red Pesto And Cheese

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal.

  • 1 500 g carton tomato passata
  • 2 large aubergines ((eggplant), halved lengthwise)
  • 2 cloves garlic (, peeled & very finely sliced)
  • Olive oil
  • Salt and Pepper
  • 4 tbsp red pesto
  • 25 g grated low fat cheese
  1. Preheat oven to 200C fan.
  2. Wash the aubergines and cut them in half lengthways.
  3. Score the cut side of the aubergine in a chunky cross cross pattern. and insert the garlic pieces into the slits.
  4. Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.
  5. Place the aubergine halves into the baking dish, skin side down. Drizzle aubergines with olive oil and sprinkle with salt and pepper.
  6. Bake until tender, about 40 to 50 minutes.
  7. Once baked, remove from the oven and turn on the grill.
  8. Place a tbsp of pesto on top of each aubergine half, sprinkle the grated cheese over and grill under a medium grill for about 5 to 10 minutes until the cheese has melted.
  9. Serve with a spinach salad.

Nutrition Facts
Baked Aubergine With Red Pesto And Cheese
Amount Per Serving
Calories 390 Calories from Fat 241
% Daily Value*
Total Fat 26.8g 41%
Saturated Fat 5.2g 26%
Cholesterol 11.4mg 4%
Sodium 1163.7mg 48%
Total Carbohydrates 34.7g 12%
Dietary Fiber 13.8g 55%
Sugars 18.5g
Protein 10.2g 20%
Vitamin A 19%
Vitamin C 47%
Calcium 21%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

I have to admit folks that aubergines were once completely alien vegetables to me.

To me they were those strange coloured purpley blue shaped vegetables that I had no idea what to do with.

Fortunately whilst I was a student I spent 6 years working in a hotel kitchen and that’s where I learnt how to cook, and how to cook things like this!

Because of that experience I’m lucky enough to know exactly what to do with aubergines. Plus, if you can get them at 70p each too (price in here in the U.K. at the time of writing this) then I think that you’ll agree that this is one amazing budget meal!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

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Courgette and Sundried Tomato Frittata https://neilshealthymeals.com/courgette-and-sundried-tomato-frittata/ https://neilshealthymeals.com/courgette-and-sundried-tomato-frittata/#comments Thu, 15 Jun 2017 03:00:36 +0000 https://neilshealthymeals.com/?p=13605 Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It's delicious, quick, healthy and easy to make. The perfect choice for when time is limited.

Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It’s delicious, quick, healthy and easy to make. The perfect choice for when time is limited. Aren’t Frittatas great? The flavours of this delicious courgette (zucchini for my American friends) and sundried tomato frittata just go so well together! You know frittatas […]

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Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It's delicious, quick, healthy and easy to make. The perfect choice for when time is limited.

Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It’s delicious, quick, healthy and easy to make. The perfect choice for when time is limited.

Aren’t Frittatas great? The flavours of this delicious courgette (zucchini for my American friends) and sundried tomato frittata just go so well together!

You know frittatas must be one of the easiest and fastest recipes to get on a plate using whatever veggies you might have leftover in your fridge or store cupboard.

Now folks, a question – are frittatas for breakfast, lunch or for dinner?

I don’t know; it’s a personal choice I suppose.

All I know is that I’d quite happily eat them for each and every meal!

Folks like my previous recipe, the black bean burgers one, this courgette and sundried tomato frittata is another recipe I’m recreating from our recent trip to Hawaii and San Francisco where we had these at the Hyatt in Oahu for breakfast.

Because of the Haleakala day trip we had planned, that meant leaving the hotel before breakfast was served, we missed getting to the self service breakfast buffet on our first full day in Oahu.

Had I known that I was missing out on a piece of this delicious frittata I might I requested that the hotel keep us some back, it’s seriously that good!

When I saw this on our second day at the hotel, I carved a piece and then spend the new 10 minutes trying to work out the combination of ingredients that were producing the delicious flavours in my mouth!

I must have appeared rude to people who may have looked over whilst I was eating this and frantically typing into my phone at the same time. I don’t think they would have understood that what I’m actually doing is typing in the name of the recipe and ingredients I think it’s made from so I can try it out at home. It drives Lady Lynne mad and I’m grateful she puts up with me!

It’s funny but frittatas are always one of our main camping recipes too. Easy to make on our camping stove!

We always like to see if we can get fresh baked rolls and then have a slice of frittata in two rolls each whenever we are away camping.

There’s always some kind of frittata recipe. It probably wouldn’t be a holiday for us if we didn’t have a frittata most mornings!

You don’t have to have a skillet to make this courgette and sundried tomato frittata, a deep frying pan will do.

It’s only recently that I got my skillet, before that I didn’t have a large pan that could go into the oven to bake it’s contents without the plastic handle melting!

So you can grill the frittata at the last stage of the recipe instead of popping it into the oven. Check out how to do that by following steps 7 and 8 in the kale and pepper frittata recipe.

It’s just that now I have a skillet I find it easier to pop the frittata into the oven and then I don’t have to check over it as much as I would if it was under the grill.

Courgette and Sundried Tomato Frittata

Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It’s delicious, quick, healthy and easy to make. 

  • 5 medium sized eggs
  • 4 tbsp fat free yogurt
  • 2 tbsp freshly grated parmesan cheese
  • Salt and Pepper to season
  • 1 tbsp olive oil
  • 1 small onion (, thinly sliced)
  • 2 small sized courgettes ((zucchini), sliced and quartered)
  • 50 g spinach (, chopped)
  • 50 g sun dried tomatoes (, from a jar, drained and chopped)
  • 2 tomatoes (, sliced)
  1. Preheat the oven to 150c Fan.
  2. Break the eggs into a bowl, add the yogurt and parmesan cheese and beat together well, then season with salt and pepper.
  3. Gently heat the oil in a cast-iron skillet or frying pan
  4. Add the onion and courgette and sauté for about 5 minutes until soft.
  5. Add the spinach and cook down for a further 2 minutes.
  6. Stir in the tomatoes and heat for a further 2 minutes and then remove from the heat.
  7. Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
  8. Arrange the sliced tomatoes around the pan.
  9. Place the skillet in the oven and bake the frittata until golden for about 15 to 20 minutes.

Serve hot or at room temperature. The frittata will keep for 2 – 3 days in the refrigerator.

To add some carbs to this recipe I added some slices of focaccia from my focaccia recipe but they are not included in the nutrition label.

 

Nutrition Facts
Courgette and Sundried Tomato Frittata
Amount Per Serving
Calories 213 Calories from Fat 101
% Daily Value*
Total Fat 11.2g 17%
Saturated Fat 3.5g 18%
Cholesterol 205.1mg 68%
Sodium 655.2mg 27%
Total Carbohydrates 16.3g 5%
Dietary Fiber 15g 60%
Sugars 11g
Protein 14.2g 28%
Vitamin A 22%
Vitamin C 60%
Calcium 20%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

I should also mention that this courgette and sun dried frittata makes for a fantastic brunch, which you could make this weekend?

Talking of the weekend (see how I did that excellent link there 😉 ) we’re off to celebrate Lynne’s recent work promotion by going out for lunch with her parents. We celebrated it together last weekend by having some drinks at Oran Mor, always a favourite for us as it was where we got married 4 years ago and then we went for dinner at another favourite, The Bothy.

Whatever you are doing this weekend I hope you have fun!

Next week on Tuesday I’ve got a super easy oven baked aubergine recipe for you. Catch you then!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Views From In And Around Alcatraz https://neilshealthymeals.com/views-from-in-and-around-alcatraz/ https://neilshealthymeals.com/views-from-in-and-around-alcatraz/#comments Tue, 13 Jun 2017 03:00:06 +0000 https://neilshealthymeals.com/?p=13584 Views From In And Around Alcatraz

Today I’m sharing with you views from in and around Alcatraz. A selection of the best pictures and a final recap of our last days spent in San Francisco from our recent trip there.   Hi Folks! Views from in and around Alcatraz is the final instalment of the best bits of our recent trip […]

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Views From In And Around Alcatraz

Today I’m sharing with you views from in and around Alcatraz. A selection of the best pictures and a final recap of our last days spent in San Francisco from our recent trip there.  

Hi Folks! Views from in and around Alcatraz is the final instalment of the best bits of our recent trip to Hawaii and San Francisco.

I mentioned that we went to Alcatraz in the previous post when we were seeing San Francisco on foot and by bus, so you might want to read that one first. 🙂

Anyway, going by the itinerary it’s the morning of day 13 of 15. This was the part of our whole Hawaii and San Francisco trip that Lynne was looking forward to the most.

As with all our other excursions on this holiday, we already had our trip to Alcatraz booked and it was with Alcatraz cruises.

Now, just a tip here folks. If you are reading this and considering going to Alcatraz, please pre-book!

When we got to the quay there were quite a lot of disappointed people being turned away who hadn’t booked. Apparently trips to Alcatraz can be fully booked for up to two to three weeks. And, you would not want to miss such a memorable experience. It was amazing!

In fact always pre-book any holiday trips you want to do. It’s one of the tips I’m writing about in a post soon to come!

You know, I could write so much about our visit and the views from in and around Alcatraz but I appreciate folks that you probably just want the main highlights of what we saw and some of the history?

Right OK then, let’s get started……..

With Nob Hill in the background, orur eco friendly hybrid Alcatraz cruise ferry left Pier 33 at it’s scheduled time of 11.00 for the short journey to Alcatraz island.

The tiny island is only 1.5 miles from the mainland of San Francisco. During it’s opening hours you can stay on Alcatraz as long as you like, but I would allow at least 2 ½ hours.

This will give you the time to be able to take in the whole prison audio tour (included in the visit price) and then a quick explore of the rest of the island, its historic exhibits, and your return to the mainland.

Surrounded by strong currents and fortified by steel and concrete, Alcatraz prison was meant to be the highest-security prison in America.

It was designed as a place that no one would be able to escape from. A solitary rocky outcrop, hence its forbidding nickname “The Rock“.

Reportedly though, 36 men attempted to escape from Alcatraz, but officially not one man made it.

Interestingly, five prisoners are said to have escaped in 1962 and their whereabouts are unknown. At the time, the remaining prisoners were told they drowned, probably to prevent any more escape attempts!

Maybe they didn’t though. Maybe they survived. And maybe they’re still living?

Or maybe the sharks got them? It’s all part of the mystique of the place!

Alcaztra was a military prison in 1868 and a federal prison from 1933 until 1963.

From 1969 the island was occupied by native Americans from San Francisco during a wave of uprisings and activism.

As we approached the disembarking area we could see the gardens that from the military to the penitentiary era, were allowed to be maintained by some of the inmates.

The sign reads “persons procuring or concealing escape of prisoners are subject prosecution and imprisonment”

Plants softened the Rock for those prisoners who had no choice but to call Alcatraz home.

Through gardening, beauty was created in a place otherwise solely focused on punishment and confinement.

The families of the guards enjoyed tea parties in the gardens, and gardening became a welcome pastime.

For trusted inmates, the gardens were an escape from daily prison life. Even today, the thriving gardens are a stark contrast to the somber prison.

After closure of the prison in 1963, many plants survived and thrived on the island without being cared for. These survivors are excellent choices for gardeners in the Bay Area, where they are often found in local gardens or other Mediterranean climates.

Since 2003, The Garden Conservancy has been working in partnership with the Golden Gate National Parks Conservancy and the National Park Service to restore these wonderful gardens of Alcatraz and to share the stories with visitors.

Today the Alcatraz penitentiary is a museum and national monument. It’s one of San Francisco’s major tourist attractions, attracting some 1.5 million visitors annually.

After disembarking from the boat there’s a short 10 minutes steep walk to reach the cell house where we were provided with our audio guides.

These audio guides take you through the full history of Alcatraz. Walking you around the prison buildings and the rest of the island, pointing out various historical parts and notable landmarks.

The audio guides even take you through riots within the prison kitchens. The most famous violent riot overall occurred on May 2, 1946, when a failed escape attempt by six prisoners led to the Battle of Alcatraz.

The roads and walkways are wide with several places to stop along the way to rest and take in the breathtaking views. So although the island was busy when we were there, there was plenty of space for everyone.

The above picture I took shows what a typical bare cell looked like. Can you imagine being confined to that for most of your day and most of your life? It made me shudder to stand in it!

Alcatraz is made up of a 3 story cell house containing four blocks of the jail. A-Block, B-Block, C-Block, and D-Block. There is also the warden’s office, visitation room, the library, and the barber shop.

The dining hall and kitchen are off the main building in an extended part where both prisoners and staff would eat three meals a day together. Corridors of the prison were named after major American streets such as Broadway and Michigan Avenue.

The administration building, above, was the main entrance of the prison.

At Alcatraz, a prisoner had four rights: food, clothing, shelter, and medical care. That was it.

Everything else was a privilege that had to be earned. Some privileges a prisoner could earn included working in the garden, corresponding with and having visits from family members, access to the prison library, and other recreational activities such as painting and music.

At the end of our audio tour there was a former prisoner that you could queue to speak to. Unfortunately as Lynne and I had to get back to the mainland, to complete the Sausalito part of the bus tour, we didn’t have time. We’d spent a lot of time wandering about the grounds ourselves, soaking in the warm sun and enjoying the stunning views.

Well Folks, talking of views, that’s us come to the end of our trip to Hawaii and San Francisco, so I’ll leave you now with this final view of San Francisco taken as we took the Alcatraz ferry back to Pier 33.

Of course whilst that may just be the end of this particular trip it certainly isn’t the end of others we have planned!

One trip in particular for next year is currently at the top of the list. This photograph might give a clue:-

I may have mentioned it in another adventure……….

If you’d like to find out how Lady Lynne and I plan and budget for these trips we do, I’ve written a post “10 Ways To Make Your Holiday Budget Stretch Further Using the 80/20 Rule” which will be up in a couple of weeks time. Make sure you’re subscribed for that!

In the meantime thanks so much for spending your time here at Neil’s Healthy Meals.

Our aim of telling you all about our trip to Hawaii and San Francisco is not to make you jealous but to hopefully inspire you to do the same. To take up an active lifestyle of travel and seeing the world rather than procuring material possessions. All part of the 80/20 minimalist lifestyle.

Catch you on Thursday for this week’s recipe!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Quick And Easy Black Bean Burgers https://neilshealthymeals.com/quick-and-easy-black-bean-burgers/ https://neilshealthymeals.com/quick-and-easy-black-bean-burgers/#comments Thu, 08 Jun 2017 03:00:51 +0000 https://neilshealthymeals.com/?p=13522 Quick and easy black bean burgers are perfect for cooking in a pan or on your BBQ. No matter what the weather or if you're short on time, these delicious budget vegan burgers are the business!

Quick and easy black bean burgers are perfect for cooking in a pan or on your BBQ. No matter what the weather or if you’re short on time, these delicious budget vegan burgers are the business! These quick and easy black bean burgers are just that. Quick and easy. Fuss free. I made them that […]

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Quick and easy black bean burgers are perfect for cooking in a pan or on your BBQ. No matter what the weather or if you're short on time, these delicious budget vegan burgers are the business!

Quick and easy black bean burgers are perfect for cooking in a pan or on your BBQ. No matter what the weather or if you’re short on time, these delicious budget vegan burgers are the business!

These quick and easy black bean burgers are just that. Quick and easy. Fuss free.

I made them that way because I love burgers as much as the next person but I don’t have hours of time to spend putting together black bean burgers with pages of ingredients involved.

I’m thinking you’re nodding your head too at this point aren’t you, folks?

Well read on as I think that you’re just going to love these quick healthy burgers!

What you’ve got here is an amazingly easy tasty black bean burgers recipe that makes 4 delicious burgers with the very minimum of effort.

Enough to feed a family of 4.

Basic store cupboard ingredients.

Made in just over half an hour.

That’s it.

So where did the inspiration for this recipe come from?

Well, with just one more post on our recent trip to Hawaii and San Francisco to come next Tuesday, the visit to Alcatraz, I thought I’d start re-creating some of our favourite holiday eats to share with you folks.

Lady Lynne had black bean burgers for dinner one night whilst we were staying at the Travaasa Hana, in their Ranch Restaurant.

I had a pulled pork sandwich, something I rarely have at home as Lynne doesn’t eat pork, it was delicious. However, when I had a taste of Lynne’s burger I knew I had to try and recreate it so it could be something we could all enjoy!

Being honest folks I’ve had quite a few attempts over the last few weeks to get this recipe right.

Initially I made them too complex, then I made them to soggy, then I made them too spicy. You get the issues I was having? 😆

Finally I reminded myself, “less is more”. So I stripped the ingredients right back to the bare minimum and these quick and easy black bean burgers were born.

They taste exactly like those Lynne had at the Travaasa Hana with no sacrifice on flavour!

Not only that, they are much more healthy.

When I told a work colleague I was making these, she asked, “are black bean burgers good for you”. So I’m going to answer that question right here.

Are Black Bean Burgers Good For You?

Yes these are.

Here’s why these black bean burgers are good for you :-

  • Low calorie
  • Low fat
  • Zero cholesterol
  • Low sodium
  • Low carb
  • High in dietary fiber
  • Source of non-meat protein.
  • A good source of vitamins and minerals

So, these black bean burgers make for a fantastic meat substitute burger.

If you enjoyed these then you might also like to try my other meat substitute burger recipes:-

Chickpea Burgers

Quorn Burgers

Spicy Lentil Burgers

Sweet Potato and Mozzarella Burgers

Quick And Easy Black Bean Burgers

Quick and easy vegan black bean burgers that are perfect for cooking in a pan or on your BBQ.

For The Guacamole: –

  • 1 avocado (, stoned, peeled and chopped)
  • 2 tsp freshly squeezed lime juice
  • Salt to season

For The Black Bean Burgers: –

  • 1 small red onion (, finely diced)
  • 2 cloves garlic (, finely chopped)
  • 400 g can black beans (, drained and rinsed)
  • 2 tbsp jalapenos (, chopped (from a jar))
  • 50 g wholemeal breadcrumbs
  • 2 tbsp coriander (, freshly chopped)
  • 2 tbsp lime juice (, freshly squeezed)
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • Salt and freshly ground pepper
  • 1 tbsp olive oil
  • 4 Burger Buns

For the Guacamole: –

  1. Mash the chopped avocado in a bowl with the lime juice and season to taste. Cover and place in the fridge.

For The Black Bean Burgers: –

  1. Place all the burger ingredients (everything except olive oil and burger buns) into a food processor and pulse into a rough mixture then season with a little salt and pepper.
  2. Form 4 burger patties with the mixture.
  3. Heat the oil in a frying pan over a medium heat and gently cook the patties for about 4 minutes on each side until cooked.
  4. Place each burger onto the burger buns and top with the guacamole.
  5. Serve with some sweet potato fries and a side salad.

Nutrition label is per burger with guacamole and doesn’t include the burger buns.

Nutrition Facts
Quick And Easy Black Bean Burgers
Amount Per Serving
Calories 193 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.7g 4%
Sodium 251.4mg 10%
Total Carbohydrates 30.3g 10%
Dietary Fiber 9.2g 37%
Sugars 2.1g
Protein 8.5g 17%
Vitamin A 1%
Vitamin C 18%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

So folks, just one last thing to say about these burgers before I get on to write up the Alcatraz post and wish you a good weekend.

I mentioned above that these quick and easy black bean burgers were versatile enough to be cooked in a pan or on your BBQ.

How do I know?

Well, these were photographed during a thunder storm. So had to be cooked in the pan!!

Catch you next week. 🙂

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Seeing San Francisco On Foot And By Bus https://neilshealthymeals.com/seeing-san-francisco-foot-bus/ https://neilshealthymeals.com/seeing-san-francisco-foot-bus/#comments Tue, 06 Jun 2017 03:00:54 +0000 https://neilshealthymeals.com/?p=13481 Seeing San Francisco on foot and by bus were for us the best combinations of being able to explore the city of San Francisco in full and in as little time as possible.

Seeing San Francisco on foot and by bus were for us the best combinations of being able to explore the city of San Francisco in full and in as little time as possible. We found our 2 day Hop On Hop Off Bus Tour tickets were the most efficient way of seeing San Francisco on foot and by […]

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Seeing San Francisco on foot and by bus were for us the best combinations of being able to explore the city of San Francisco in full and in as little time as possible.

Seeing San Francisco on foot and by bus were for us the best combinations of being able to explore the city of San Francisco in full and in as little time as possible.

We found our 2 day Hop On Hop Off Bus Tour tickets were the most efficient way of seeing San Francisco on foot and by bus. With limited time it made sense and these two modes of transport were the quickest ways to get around the city and to see and do as much as possible.

Folks, welcome to the penultimate recap of our recent trip to Hawaii and San Francisco.

We arrived here in San Francisco on day 11 after a 6 hour flight from Hawaii.

Our accommodation for this final part of our trip was  The Westin St Francis on Union Square  (above).

Arriving at 22.20, we were both exhausted from the travel and in much need of sleep after the previous late night in Honolulu at the Hawaiian Luau.

Being really tired, our brains weren’t functioning properly and of course with San Francisco being a city of earthquakes, we never thought of the fact that the pipes in the Westin rattling that night might actually have been a mini tremor!

Anyway, eventually both of us did get a good nights sleep. What might have also helped was the re-acclimatizing from Hawaiian temperatures of 28°C back down to 18°C, more like what we’re accustomed to in our home city of Glasgow during the summer months!

So, onto day 12…..

We started with a hearty breakfast at Lori’s Diner. A Denver Omelette for myself and French toast for Lynne, setting us both up well for the day. Fuel for plenty of walking and exploring.

We then walked through Chinatown to collect our bus tickets and start our bus tour at The Cannery.

Fortunately we were blessed with great weather throughout the duration of our stay. This meant being able to view everywhere from the top deck of the bus with none of our views being obscured by that all too common San Francisco weather phenomenon, fog!

The bus took us all over the city and suburbs enabling us to see all the historical streets and sights like Lombard Street, Golden Gate Park and of course the Golden Gate Bridge

San Francisco is still a growing modern city so in amongst all the historical buildings are new ones,  like the Salesforce tower (above), which when completed will be the tallest in San Francisco.

I’m always interested by the history of places and that’s why seeing San Francisco on foot and by bus worked for us.

The bus tour provided both the scenery and the verbal commentary telling us all about the history of the city without us having to get off and investigate in-depth.

It was fascinating to hear how City Hall (above), the seat of local government in San Francisco, was strengthened after the 1989 earthquake had twisted its dome 4 inches on its base.

The base is now allowed to move with the motion of any future earthquakes, preventing the dome from swinging like a pendulum and shaking the base to pieces.

Right, I’m jumping ahead to day 13 now, because it was that day’s afternoon of our itinerary that we finished off the bus tour.

We visited Alcatraz that morning covered in that separate post.

So, we did the Sausalito part of the bus tour that afternoon. It would have been nice to have had the time to get off the bus and walk about the picturesque town, but there just wasn’t enough time!

Is there ever?

But at least that bus tour allowed us to see the Golden Gate Bridge, which looked stunning in the sunshine from both it’s North end and the South end.

That night we had dinner in Calzone’s in the Italian quarter. I had a 3 sausage pizza and a slice of lemonchello cake. Lynne had a margarita pizza and tiramisu.

I mention that dinner as it was the only time we ventured further than The Cheesecake Factory on Union Square.

Now you know how much I love my cheesecakes don’t you?

Day 14 was our final full day in San Francisco and of our whole trip.

We should have been up and out of the hotel early making the most of this our last day but instead as we were exhausted and we had a bit of a well deserved lie in!

When we finally got out of the hotel mid morning, I regained composure buy having a hot dog from a street vendor in Union square and we headed off to take a ride in one of the famous cable cars.

Bear with me here for my little story.

In 1998 I was at the Glastonbury music festival and lucky enough to see Tony Bennett perform all of his classics including “I left my heart in San Francisco”.

A particular line of that song “to be where little cable cars climb halfway to the stars” somehow just stuck with me and I always thought how I’d love to be in San Francisco one day. On one of those “little cable cars”.

Well, roll forward nearly 20 year and there I was. How amazing is that?

And the cable car journey was just as magical as I’d imagined!

Anyway, we took the Powell and Mason line down to Fisherman’s Wharf for a walk about that area and to find somewhere for lunch.

Again we were blessed with amazing weather.

I’d been really careful up to this point to ensure I had plenty of sun screen on throughout our whole trip but I was caught out in San Francisco and actually got sun burnt in the 18°C daily temperature!

Lady Lynne, always being the sensible one (and with having the colour of hair and sensitive skin as she does) never leaves any where we stay without being well covered.

There’s certainly plenty to see in Fisherman’s Wharf not just shops and restaurants.

My favourite place we visited was the old slot machine and video machine arcade. I found an old Galaxian video game there and I could have quite happily spent hours re-living my childhood on that arcade game.

I left a new high score on the video game and I think Lady Lynne was suitably impressed! #still got it 😉

Lynne’s favourite was definitely the sea lion colony at pier 39.

We watched and listened to the sea lions for a while, they’re definitely fascinating creatures to observe.

I mean what a great life they have!

Basking in the sun and occasionally jumping into the water to do a spot of fishing!

Looking through the old railway terminus at Pier 41 you can see the S.S. Jeremiah O’Brien.

Now docked at Pier 45, it’s a “Liberty Ship” and only one of two in its class still sea-worthy. It took part in the D-Day invasion and ferried combat troops.

It’s been fully restored and occasionally sails too. Again, that trip will have to wait until next time.

Alioto’s is one of the most historical restaurants located in Fisherman’s wharf, and it was where we chose our lunch venue.

The restaurant was originally just a fish stand in 1925 but by 1932, with business doing well, Alioto built the first building on Fisherman’s Wharf and began selling crab and shrimp cocktails then a full restaurant opened in 1938.

We finished off our final day in San Francisco with a lunch of clam chowder washed down with a bottle of cool crisp Californian Pinot Grigio, what else could it have been?

Talking about wine, I had wanted to take the wine train up to Napa Valley, but time wasn’t there and that’s another thing added to the list if we make it back here one day!

That list just got longer didn’t it?

Well folks. I hope I’ve given you just a taste of what an amazing cultural and friendly city San Francisco is. Next week I’ll give recap of our trip to Alcatraz, which was undoubtedly Lady Lynne’s favourite part.

Thanks for staying the course and I’ll be back on Thursday with a new quick and easy black bean burgers recipe, my first re-creation of one of the dinner’s we enjoyed whilst in the Travaasa Hana!

Hope you can join me then!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Raisin Oat Breakfast Muffins https://neilshealthymeals.com/raisin-oat-breakfast-muffins/ https://neilshealthymeals.com/raisin-oat-breakfast-muffins/#comments Thu, 01 Jun 2017 03:00:26 +0000 https://neilshealthymeals.com/?p=13400 Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!

Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!  These raisin oat breakfast muffins are not only great for breakfast but they also make perfect healthy snacks. Simple to make, they contain no refined […]

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Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!

Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one! 

These raisin oat breakfast muffins are not only great for breakfast but they also make perfect healthy snacks.

Simple to make, they contain no refined sugar or butter.

Plus, because I made them with oats, you can bet these muffins are pretty filling too.

You won’t be tempted to reach for any unhealthy snacks once you’ve had one of these!

Recently these muffins saved my life.

OK, so that’s a little bit extreme but let me explain. It happened just after the gym, early on a Tuesday morning a few weeks ago.

(Read the post how we follow the 80/20 rule for eating and you’ll get an idea of a typical week in our lives. My gym mornings during the week are Monday’s and Wednesday’s.)

It’s a short drive from the gym to my work in Glasgow City Centre, but it does involve negotiating one of Europe’s busiest Motorway bridges, The Kingston Bridge.

If anything happens on that bridge, traffic grinds to a halt.

Well guess what? That Tuesday morning something happened and traffic ground to a halt!

Now, normally I’d just roll my eyes, sigh and turn up the radio.

But that particular Tuesday for some reason after my gym session I was starving.

Normally I can hold off my stomach grumbling for the 30 minutes it takes me to get from the gym to my work where I can heat up my morning porridge in the microwave.

Not this morning though.

As we all sat in the backed up traffic staring at the stationary cars in front of us my stomach shouted “Feed me. FEED ME NOW!”.

Now, it just so happened that the previous evening I’d made a batch of these raisin oat breakfast muffins and I was taking them into work to trial them on out my work colleagues, as I do with most of my baked recipes.

In reaching round behind my chair I placed the plastic container containing these “life savers” onto the passenger chair and eagerly ripped off the paper case from a muffin, devouring it in practically one go.

Let me tell you, it was good. It was soon joined by another but, that was enough, because as I said these are pretty filling.

So that’s the story of how these breakfast muffins saved my life! 😉

You know folks, even if I had made it halfway between the gym and my work, to that all famous green coffee shop to pick up my morning Americano, their store bought muffins wouldn’t have satiated me. Even the so called “skinny” ones are packed with more fat and calories than you really want to know about.

No, there is only one solution in order to have healthy breakfast muffins. You’ve got to make them yourself.

My breakfast muffins are relatively low in fat and calories, and are packed with goodness, fibre and healthy fats.

They’re also extremely filling and not full of air like those ones I’ve mentioned!

Raisin Oat Breakfast Muffins

Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!

  • 160 ml orange juice
  • 80 g honey
  • 2 tbsp vegetable oil
  • 2 tbsp low fat Greek yogurt
  • 2 medium eggs (, lightly beaten)
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 60 g porridge oats
  • 60 g raisins
  1. Pre-heat oven to 180C fan and line a 12-hole muffin tin with paper cases.
  2. In a bowl combine the wet ingredients, the orange juice, honey, oil. yogurt and beaten eggs together.
  3. In a separate bowl combine the dry ingredients, the flour, baking powder, porridge oats and raisins together.
  4. Fold the contents of the wet bowl into the dry ingredient bowl.
  5. Spoon the muffin mixture into the muffin cases. Each muffin case should be about ¾ full of the mixture.
  6. Bake in the centre of the oven for about 20 – 25 minutes. Check they are cooked through by inserting a wooden skewer which should come out clean.
  7. Place on a wire rack to cool.

Even more delicious eaten with a spoonful of Greek yogurt.

Nutrition Facts
Raisin Oat Breakfast Muffins
Amount Per Serving
Calories 170 Calories from Fat 33
% Daily Value*
Total Fat 3.7g 6%
Saturated Fat 0.5g 3%
Cholesterol 27.4mg 9%
Sodium 43.1mg 2%
Total Carbohydrates 30.4g 10%
Dietary Fiber 1.3g 5%
Sugars 9.8g
Protein 4.5g 9%
Vitamin A 1%
Vitamin C 12%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed these then you’ll also love my banana blueberry breakfast muffins. Those would have been equally good “life savers” too!

Now just in case I should ever be faced with the same early morning situation on the Kingston Bridge that I mentioned above, I now have some “emergency” almonds in my gym bag because it’s not every morning I’m carrying a box of freshly baked muffins!!

Have a great weekend folks and I’ll catch you next Tuesday for the penultimate post of our trip to Hawaii and San Francisco, seeing San Francisco on foot and by bus..

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Oven Baked Fish Puffs https://neilshealthymeals.com/oven-baked-fish-puffs/ https://neilshealthymeals.com/oven-baked-fish-puffs/#comments Tue, 30 May 2017 03:00:19 +0000 https://neilshealthymeals.com/?p=13379 These oven baked fish puffs make for a delicious quick healthy budget meal. Easy to make and healthier than fried they're really good fun for kids to make too!

These oven baked fish puffs make for a delicious quick healthy budget meal. Easy to make and healthier than fried they’re really good fun for kids to make too! If you’re looking for something quick, easy to make and tasty too, then you’ve came to the right place. These oven baked fish puffs are a great […]

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These oven baked fish puffs make for a delicious quick healthy budget meal. Easy to make and healthier than fried they're really good fun for kids to make too!

These oven baked fish puffs make for a delicious quick healthy budget meal. Easy to make and healthier than fried they’re really good fun for kids to make too!

If you’re looking for something quick, easy to make and tasty too, then you’ve came to the right place. These oven baked fish puffs are a great choice.

Whether it be for a fantastic quick healthy dinner or as a lunch option this recipe will suit both.

I used to deep fry these tasty morsels but one day I decided to see how they would come out oven baked.

And do you know what? They tasted better!

They didn’t just taste of being deep fried any more, they actually had a taste. Like eating a chunky white fish fillet. And far healthier.

And it’s growing kids that I thought of as I put this oven baked fish puffs recipe together.

Remember the fish story that I wrote about in the baked cod with caper mash recipe?

Well, when I was younger I was really only a fan of particular types of white fish fillet. I was fussy. Haddock or cod were all I would eat!

But with these fish puffs you can basically use any kind of white fish fillet to make them, and that includes the lesser well known ones like River Cobbler or Bassa. They’re lower cost and if you’ve fussy kids like I was then this recipe will help to get the kids to eat fish too.

We all know the importance of kids (and adults!) getting a good adequate portion of protein each day to help to build and maintain those healthy muscles and bones don’t we?

Well this recipe, per portion of 4 fish puffs, has nearly 3/4 of the daily recommended protein requirement. Especially essential for growing kids!

I also mentioned this is a fun recipe for kids to make. Well it is!

Once you’ve cooked the recipe and are at the stage of needing to roll the sticky mixture into balls, that’s the fun part. See how well kids can roll the mixture to actually resemble ball shapes. I bet they can do far better than my efforts!

I expect back when I was younger popular fish fillets like those I’ve mentioned above weren’t as expensive as they are now though.

The rising cost of them probably due to their popularity and their over-fishing.

People always complain about the cost of fish here, but they’re often referring to those more popular fish fillets and not to lesser well known ones, which are cheaper and a perfect substitution in a recipe like this!

Check out my free Simple Soups eCookbook, which you can get by subscribing for a great fish soup recipe also using cheaper white first fillets.

Oven Baked Fish Puffs

These oven baked fish puffs make for a delicious quick healthy budget meal. Easy to make and healthier than fried they’re really good fun for kids to make too!

  • 300 g white fish (2/3 pounds)
  • 60 ml semi skimmed milk (4 tablespoons)
  • Salt and freshly ground pepper
  • 2 tbsp olive oil
  • 25 g plain flour (3,1/5 tablespoons)
  • 1 egg (, beaten)
  • 2 spring onions (, finely chopped)
  • 1 tbsp parsley freshly chopped
  1. Pre-heat the oven to 180C Fan and lightly grease a baking tray.
  2. Put the fish, milk, salt and pepper in a small saucepan / poacher. Bring to the boil and simmer for 5 – 10 minutes (depending on the thickness of the fish) until fish is cooked. Drain, but keep the liquid.
  3. Remove the fish to a separate bowl to cool a little and break it into flakes with a fork.
  4. Gently heat the olive oil in the same pan, add the flour and stir for about a minute over a low heat.
  5. Gradually add the fish liquid, stirring all the time until you have a thick ball.
  6. Remove the pan from the heat and combine it with the egg mixture.
  7. Add the cooked, flaked fish to the egg mixture add the spring onions and parsley and combine together.
  8. Roll into 8 similar sized balls and place on the baking tray. The mixture will be sticky so flour your hands a little.
  9. Bake in the oven until golden brown for 15 – 20 minutes.

Great served with garlic mayonnaise and a green crispy side salad of crispy iceberg lettuce, cucumber, spring onions and tomatoes.

For extra hungry mealtimes serve with 75g basmati rice.


Nutrition Facts
Oven Baked Fish Puffs
Amount Per Serving
Calories 356 Calories from Fat 165
% Daily Value*
Total Fat 18.3g 28%
Saturated Fat 3.5g 18%
Cholesterol 155.6mg 52%
Sodium 571.4mg 24%
Total Carbohydrates 12.4g 4%
Dietary Fiber 0.8g 3%
Sugars 2g
Protein 35.5g 71%
Vitamin A 10%
Vitamin C 9%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

You’ll often find those lesser well known fish in the reduced section of your local supermarket.

That’s where you tend to find me hanging about early on a Sunday morning.

I time my shopping precisely when I know they’re re-stacking the shelves with new produce and putting the day old stuff out in the reduced aisle. I’m ready and armed with my trolley to grab lots of freezable bargains to create new recipes with and to make into our favourite recipes too.

Lady Lynne is nowhere to be seen at this point……..

It’s not that she doesn’t agree with our saving of money here (read the 80/20 rule for money).

No, It’s the way I patrol and defend the reduced aisle with my trolley grabbing those bargains before anyone else does………

Anyway, enough said about that. 🙂

Join me on Thursday for a new fantastic easy to make healthy “grab and go” breakfast, raisin oat breakfast muffins. Read how they saved my life!!

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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Skillet Baked Macaroni And Cheese https://neilshealthymeals.com/skillet-baked-macaroni-cheese/ https://neilshealthymeals.com/skillet-baked-macaroni-cheese/#comments Thu, 25 May 2017 03:00:00 +0000 https://neilshealthymeals.com/?p=13314 Skillet baked macaroni and cheese. The delicious classic comfort food easily made into a quick healthy meal for 4 with less washing up!

Skillet baked macaroni and cheese – the delicious classic comfort food easily made into a quick healthy meal for 4 with less washing up! Folks I think you’re going to love my healthier version skillet baked macaroni and cheese. I mean everybody has their own favourite version of macaroni and cheese haven’t they? There is […]

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Skillet baked macaroni and cheese. The delicious classic comfort food easily made into a quick healthy meal for 4 with less washing up!

Skillet baked macaroni and cheese – the delicious classic comfort food easily made into a quick healthy meal for 4 with less washing up!

Folks I think you’re going to love my healthier version skillet baked macaroni and cheese.

I mean everybody has their own favourite version of macaroni and cheese haven’t they?

There is nothing wrong with this good old fashioned mealtime staple except sometimes that creamy cheese sauce can be just a little heavy on the butter and flour side, can’t it?

However, don’t get yourself all worried here because I’m certainly not going to remove that classic cheesy cream sauce as that would be sacrilege and then I might as well rename the recipe as well!

Nope all I’m going to do here is show you just how I make my favourite version and how you too can make it a little healthier using no butter, no oil, a lower fat cheese and skimmed milk.

Not only is this a healthier version but you can cut back on the number of dishes you have to wash up.

Instead of one pan for the macaroni, one pan for the cheese sauce and a casserole dish for baking the recipe, you’ll just need one pan to boil your macaroni and your skillet for making the cheese sauce in and then baking the actual cheese and macaroni mixture in the oven.

Folks, I think you’ll agree with me that having less dishes to wash up is a bonus. I mean a quick healthy meal wouldn’t be any good if it then meant spending loads of time standing at the sink cleaning dishes after would it?

And it’s me doing all the dishes here anyway because Lady Lynne and I have an agreement where I do all the cooking and dishes and she cleans the house. So, as you can imagine any recipes that cut down on time as well as dish washing get my vote!

I used to use a casserole dish but with my new skillet I decided to try out a skillet baked macaroni and cheese version and it worked! In fact I like doing it this way better, and that’s not just because of the less dishes situation!

How I Make My Skillet Baked Macaroni And Cheese Healthier

In this recipe I’m using my lower fat cheese sauce version that you can find in lots of my other popular recipes like green lentil lasagne and tuna macaroni bake.

This is a delicious creamy cheese sauce that I’ve been using for a number of years now instead of the full fat buttery cheese sauce I used to use.  It honestly doesn’t really taste any different from the original and it certainly hasn’t stopped Lady Lynne and I enjoying this, one of our all time favourite recipes!

But what it has stopped and also helped us reduce was our expanding waistlines! 🙂

Neil’s Healthy Meals – Site Update

Folks before today’s recipe please just allow me to give an update on where I am with finishing off the site updates I mentioned previously. I feel like celebrating a little so join me if you will!!

I first mentioned site updates in the lemon crunch cheesecake recipe nearly a year ago, and then again in the Brussels sprout pesto recipe in December.

It’s taken me nearly a year to re-write all of my recipe posts, to make them more user friendly and to move them to the new recipe card, WP recipe maker.

During that time, I’ve also added new recipe photography to many older recipes.

This meant that for many weeks I was only able to publish one new recipe per week.  But now I’m slowly getting back to publishing again on Tuesdays and Thursdays.

There are still a handful of recipes to have photography updated but that’s OK, the main thing was for all recipes to be transferred to the new recipe card format.

I just wanted to say thanks again for staying the course.  Hopefully you like the new recipe card format and the fact that there are two updates again most weeks from Neil’s healthy meals! 🙂

Skillet Baked Macaroni And Cheese

Skillet baked macaroni and cheese. The delicious classic comfort food easily made into a quick healthy meal for 4 with less washing up!

  • 200 g macaroni
  • 350 ml skimmed milk
  • 15 g corn flour mixed with 2 tbsp cold water
  • ½ tsp red chilli powder ((optional))
  • Freshly ground salt and pepper
  • 100 g reduced fat grated cheddar cheese + a little extra for topping
  1. Preheat oven to 180C Fan
  2. Place macaroni in boiling salted water and cook according to packet instructions then drain.
  3. While the macaroni is cooking place skimmed milk and corn flour mixture into skillet and heat gently stirring constantly until white sauce thickens then season to taste.
  4. Gradually stir cheese into white sauce until completely combined and no longer lumpy. Then add the chilli powder (tasting to preferred level of heat).
  5. Add drained macaroni to the cheese sauce, give it a stir until well combined then bake in the oven for 10 – 15 minutes.
  6. Serve with a fresh green salad.

Nutrition Facts
Skillet Baked Macaroni And Cheese
Amount Per Serving
Calories 334 Calories from Fat 86
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 5.1g 26%
Cholesterol 27.3mg 9%
Sodium 221.3mg 9%
Total Carbohydrates 45.1g 15%
Dietary Fiber 1.8g 7%
Sugars 5.9g
Protein 16.1g 32%
Vitamin A 22%
Vitamin C 2%
Calcium 37%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Right, so with all that said, as I mentioned in the Hawaii update on Tuesday and also above there will be two new recipes next week. Oven baked fish puffs on Tuesday, which is a delicious healthy budget fish recipe and then on Thursday a fantastic new “grab and go” raisin oat breakfast muffins recipe.

For now enjoy this skillet baked macaroni and cheese and I hope you have a fantastic weekend.

Catch you later!  🙂

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Whilst In Hawaii See A Traditional Luau https://neilshealthymeals.com/whilst-in-hawaii-see-a-traditional-luau/ https://neilshealthymeals.com/whilst-in-hawaii-see-a-traditional-luau/#comments Tue, 23 May 2017 03:00:05 +0000 https://neilshealthymeals.com/?p=13302 Whilst In Hawaii See A Traditional Luau

Whilst in Hawaii you must see a traditional luau. It’s a traditional Hawaiian party involving lots of dancing, eating and celebrating. A perfect way to connect with a small part of Hawaiian culture practised for hundreds of years. Even if you do nothing in Hawaii but soak up the sun, do at least go and […]

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Whilst In Hawaii See A Traditional Luau

Whilst in Hawaii you must see a traditional luau. It’s a traditional Hawaiian party involving lots of dancing, eating and celebrating. A perfect way to connect with a small part of Hawaiian culture practised for hundreds of years.

Even if you do nothing in Hawaii but soak up the sun, do at least go and see a traditional Hawaiian Luau.

It’s an amazing spectacle of traditional entertainment, feasting and fun. Overall it’s just a great night out!

Folks, if you’ve been following along on our recent trip to Hawaii and San Francisco, we’re now on day 10 of that itinerary.

That day itself was a lazy stroll up and down Waikiki beach, watching the surfers and taking in the sites. Much less busy that the previous day’s fascinating Pearl Harbor day trip.

For the evening though, we had pre-booked our Hawaiian Luau experience, the Waikiki Starlight Luau at the Hilton Hawaiian Village Waikiki Beach Resort.

We chose that venue and experience in particular because it was an outdoor event, and also our other Luau choice where Glenn Medeiros performs at the Hale Koa Hotel, was only available to U.S. military and ex-military personnel.

I did think about “borrowing” my Dad’s ex-U.K Royal Navy credentials to see if we could blag our way in but decided it would be much easier just to book the other recommended venue!

Anyway I promised you some blurry photographs of that show and here they are!

Our evening of feasting and entertainment at the Luau started at 5 pm.

Although busy (we’d chosen an evidently popular Luau) there was plenty of space for everyone with the long tables providing a perfectly adequate view of the centre stage.

The show began with a conch shell blowing challenge where audience members are invited up on the stage to see if they can get any sounds from a conch shell!

Now, I’m not sure about you folks but I’m not good at being put in the limelight to take part in something I don’t know how to do.

Now don’t get me wrong, I’ll get up on stage to present and talk about things I know (like the time in 1982 at the Kennedy Space Centre, Florida where I was up on stage telling everyone I was from Scotland, and my parents couldn’t find me….).

But when it comes to conch shell blowing or indeed joining in the group Hula lesson, I left that to those braver than me!

Of course that isn’t to say that in any way you are forced to go up on stage though. You can say “no, it’s OK thanks” and they’ll just move onto inviting the next victim person up. 😉

Anyway, the live music and dancing was really enjoyable.

The chanting, the singing and the fire knife dancing are all performed by well skilled Hawaiian and Polynesian natives.

And the food? Wow!

The Waikiki Starlight Luau prides itself on sourcing local produce for a complete authentic Hawaiian dining experience.

There’s a huge buffet (sorry no photos!) that you help yourself to featuring freshly caught fish, grilled Huli Huli Chicken, tons of salads and vegetables as well as the traditional Kalua Pig.

You can end up as stuffed as you like whilst drinks are served to your table throughout the evening.

My favourite part of the buffet was the Hawaiian Bread Pudding. It was absolutely delicious. It’s a recipe I’m now working on recreating. Bookmark this post for a link to that recipe in future or better still subscribe to receive updates of when new posts are published.

That evening after the Luau on returning to our hotel there was a beautiful sunset over Waikiki beach which we watched from our balcony.

The stunning sunset made it even more difficult for us to have to consider the fact that we were leaving there the very next day.

Waikiki and Honolulu are so beautiful. It’s hardly surprising its a popular chosen destination for American holiday makers. Plus it felt like we’d only just arrived!

Although the last 10 days seemed to have flown past (as they always do when you’re enjoying yourself don’t they?) our amazing trip still wasn’t over yet.

The next day, day 11, it would be time to fly to San Francisco. A certain Lady Lynne was especially excited about visiting Alcatraz, being a huge fan of crime writing and in particular being fascinated by the prisons notorious past. Plus we planned to see as much of that city as possible on foot and by bus.

Join us in two weeks time (2 new recipes next week) for that penultimate recap, seeing San Francisco on foot and by bus to see stunning images of the Golden Gate Bridge, Pier 39 and in and around the city itself too.

Back Thursday for a new healthier macaroni and cheese recipe!

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