Recipes of the Month – April 2018

As Summer is finally kicking in, the last thing I want to be doing is slaving over a hot cooker all night, prepping hundreds of ingredients and having a mess of a kitchen to clean up. I want to enjoy simple, fresh and healthy recipes, with minimal effort so that I can get out and enjoy the evening sun, as I am sure most of you do too.

I discovered some fantastic simple but tasty recipes this month that are perfect for this time of year as they are colourful, fresh and filling, but also super quick to make so you’re not stuck in the kitchen all night!


Prawn & Red Curry Noodle Bowl (From Joe Wicks’ The Fat-Loss Plan)

Serves: 2

Cooking time: 5-8 minutes


  • 1 tsp coconut oil
  • 2 tbsp Thai red curry paste
  • 100ml vegetable or chicken stock
  • 1/2 carrot cut into thin matchsticks or grated
  • 100g sugarsnap peas, thinly sliced lengthways
  • 1 spring onions, very thinly sliced
  • 1/2 tsp fish sauce
  • Salt & Pepper
  • 300g cooked rice noodles
  • 400g cooked peeled tiger prawns
  • 2 tbsp coriander, chopped
  • lime wedges to serve


  1. Melt the oil in a wide non-stick saucepan and add the curry paste. Stir and cook for 30 seconds, then stir in the coconut milk and stock and bring to the boil.
  2. Add the carrot, sugarsnap peas and spring onion and bring back to the boil. Cook for 1 minute.
  3. Add the fish sauce and season. Toss in the noodles and prawns an cook for a further 2 – 4 minutes depending on how much you wish to reduce your sauce, until everything is warmed through.
  4. Remove the pan from the heat and transfer to a bowl. Sprinkle over the coriander and squeeze over the wedges of lime.

I loved how quick this was and that there wasn’t actually that many ingredients. Any leftover veg I had went into my salads for the week! This recipe book is full of fresh and super healthy recipes, which I am working my way through still.

chicken chilli

Baked Chicken Chilli with Warm Tortillas (From Gousto)

Serves: 2

Cooking time: 40 minutes


  • 320g chicken thighs
  • 40g mature cheddar
  • 1 chicken stock cube
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 can of kidney beans
  • 2 tbsp tomato paste
  • 6 white tortilla wraps
  • 10g coriander
  • 80g natural yogurt


  1. Preheat the oven to 220c / 200c (fan). Boil a kettle.
  2. Add the ground cumin and smoked paprika to a plate with a generous pinch of salt and pepper and mix until combined. Add the chicken thighs to the plate and turn them several times until coated in all the spices.
  3. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat. Once hot, add the chicken thighs and any remaining spices and cook for 2 min on each side until browned.
  4. Meanwhile, dissolve the chicken stock cube and tomato paste in 300ml boiled water.
  5. Drain and rinse the kidney beans.
  6. Add the kidney beans, chicken stock and chicken thighs to an oven-proof dish and put the dish in the over for 25 – 35 mins or until the chicken is cooked through.
  7. Use this time to clear up, set the table, have a cup of tea pr simply chill!
  8. Once the chicken is cooked, fold the tortillas in half and add them to a baking tray. Put the tray in the oven for 3-4 minutes of until warmed through.
  9. Transfer the cooked chicken thighs to a clean board and shred them apart, using two forks – this technique is known as pulling. Return the shredded chicken to the dish and give everything a good mix up – this is your chicken chilli.
  10. Serve the chicken chilli with the warmed tortillas. Dollop with the natural yogurt, grate the cheddar cheese all over and garnish with coriander.

This is a great “comfort food” dinner to share. I served the chicken chilli in the oven dish I cooked it in and put it in the middle of the dining table with two spoons for us to help ourselves. A little messy, but very yummy! Gousto have more comforting recipes to enjoy, check out more here, and use my referral code to get your first 2 boxes with 50% off!

Sweet & Sour Chicken Stir Fry (My own recipe, something quick just for me)

Serves: 1

Cooking time: 15 minutes


  • 1 tsp coconut oil
  • 250g diced chicken breast
  • Rainbow stir fry pack (Asda)
  • 1 chilli (optional if you like a bit of a kick)
  • 1 sachet of pineapple & chilli sticky sauce (Santa Maria) – from last month’s Degustabox


  1. Heat the oil in a wok and once melted, add the diced chicken breast.
  2. Cook the chicken until golden brown and cooked and the way through (no pink bits)
  3. Add half of the sachet of sauce and the chopped chilli and cook for a further minute.
  4. Add the stir fry pack and cook for around 3-4 minutes until the veg has wilted, and add the rest of the sauce to the wok to warm through.
  5. Serve and enjoy as it is!

This is a really simple yet yummy recipe that is perfect for a night in for one and doesn’t require much effort, and no waste!! The sauce for me wasn’t that spicy on it’s own so I added the chilli as I like a bit of a kick to my food as you know.

chilli con avocado.jpg

Chilli Con Avocado (From Joe Wick’s Lean in 15 Shift Plan)

Serves: 2

Cooking time: 6-7 minutes


  • 1 tsp coconut oil
  • 1 red onion, diced
  • 1 green chilli, finally chopped
  • 2 peppers , sliced
  • 1/2 courgette, diced
  • 500g reduced fast beef mince
  • 1 heaped tsp smoked paprika
  • 3 tsp ground cumin
  • Salt & pepper
  • 2 tbsp Greek yogurt
  • 1 avocado, sliced
  • Small bunch of coriander, roughly chopped


  1. Heat the coconut oil in a large frying pan over a high heat. add the onion, chilli, peppers and courgette and stir-fry for 1-2 minutes or until the vegetables start to soften.
  2. Add the beef mince and stir to combine with the other ingredients, using your spoon to break up any large lumps as you go. Keep frying for about 3-4 minutes, by which time the mince should be fully cooked through.
  3. Add the paprika and cumin, along with a generous pinch of salt & pepper, and cook for 30 seconds more.
  4. Tip your chilli onto a plate, then top with the yogurt, avocado and coriander, and serve.

This is one of my absolutely FAVOURITE meals! It’s so quick to make but it’s really tasty and I love the combination of the avocado with this. Oh and I sometimes add a bit of feta on top as a treat. I find this meal surprisingly filling but if you feel it isn’t a bit enough portion for you, it is great with sweet potato!

salmon bake.jpg

Salmon and Vegetable Bake (From Asda Good Living)

 Serves: 2

Cooking time: 30 minutes


  • 300g small potatoes, quartered
  • 240g pack Salmon Fillets
  • 225g cherry tomatoes on the vine
  • 150g Asparagus
  • Zest of 1 lemon
  • Rapeseed Oil


  1. Preheat the oven to 180c/160c (fan)
  2. Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes. Drain.
  3. Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes and asparagus around them. Drizzle over the oil and season with ground pepper.
  4. Bake for 18-20 minutes or until the fish flakes easily. Sprinkle over the lemon zest to serve.

An easy-peasy recipe with minimal effort!

Contact me if you have any questions on the above blog or recipes. Share your pictures and comments with me here or across my FacebookTwitter or Instagram.

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Happy munching!









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