I know it’s been ages since I’ve blogged. Mainly because nothing particularly exciting has been happening, and partly because I was feeling exceptionally lazy. It’s a gift I have of avoiding everything I should be doing, and doing a whole lot of everything else!
Tell me I’m not alone in this gift?!
Tonight I made tuna steaks for dinner. We have been trying to eat fish at least once a week, which sounds easier than it is. We don’t really have many fish shops near us, and every time I buy fish from the supermarket I regret it instantly, as most of it ends up in the bin.
This tuna I had was beautiful. It was fresh and silky smooth. I served it with a side salad and a very quick fried rice made up from left over steamed rice and a couple of veggies from the fridge. But I’m here to talk about the tuna, so don’t worry about the rice If you are after an easy fried rice recipe check out this one.
The following recipe was enough for 2-3 tuna steaks, and I imagine it would work well on most types of fish, chicken or even red meats (lamb or beef)
1 tbs balsamic vinegar
1 tbs olive oil
1 tbs chopped fresh oregano
1 tbs chopped fresh rosemary
1-2 cloves chopped/crushed garlic
salt and pepper to taste
Mix the ingredients in a bowl, coat the tuna in the mixture.
I only marinated my fish for about 20 mins, but I’m sure if you had the time for a couple of hours, it would be lovely.
Most of you know that I am quite partial to a brownie. Majority of my baking is for kids lunchboxes. So, usually at 9pm when I am packing lunches and searching for snacks to put in, I realize I am out of cookies, crackers, cake etc (yes I know that doesn’t sound at all healthy…) anyway, at 9pm I do not want anything complicated. I don’t want to cream these together, then slowly add that, while alternating these. You get my drift. I want- put all ingredients in a bowl mix, bake.
So, while this has a couple more steps in it, it is still very simple. I used my chocolate chia brownie recipe as a base, but made this wheat free by using spelt flour, and changed a few things around…
Wheat free Chocolate brownie
1/2 cup cocoa
1 cup sugar
1 cup spelt flour
1/4 cup pepita meal
6 pitted dates chopped small
In a small saucepan, add butter and cocoa. Melt butter and mix the two together.
In a bowl, add remaining ingredients and mix together
Add the cocoa/butter mix, and stir to combine.
Bake in a lined brownie tin 180′C for 20-30minutes or until cooked to your liking.
This freezes well.
Coconut oil can be used instead of butter for a dairy free option.
Wheat flour can be used instead of spelt flour if you prefer.
Pepitas (pumpkin seeds) add protein to this brownie and a nice little crunch if you leave them whole. I prefer grinding them into a meal (I just put pepitas in my blender and this did the job), as my kids don’t like the texture of nuts/seeds in the brownies. Also, they could easily be omitted, left whole or substitute in almond meal if you prefer
I hope you are all well, and I look forward to blabbering on to you all regularly again!