I love that there are so many different components to this dish. The salmon is really smooth and the sesame seeds give it a nice fuller taste. The avocado and tahini is especially yummy, gold star! The noodles taste really good too. The beetroot is nice, the carrot tastes good, the cress is pretty standard, I wasn’t so keen on the cucumber but if you mix it with some the nicer stuff like the salmon, avocado or noodles it tastes a lot better. This dish is so healthy and fresh you feel like it’s cleaning and purifying you as you eat it. It tastes like it’s packed full of vitamins. This meal provides you with an amazing three of your 5 a day and the salmon is rich in vitamin D which we need for absorbing calcium, keeping our bones and teeth healthy. This recipe is wheat free, gluten free, sugar free and dairy free and is from Jamie Oliver’s “Everyday Super Food”.
Cooking time: 20 minutes
150g brown rice noodles
2X 100g fillets of salmon, skin on, scaled and pin boned
4 teaspoon sesame seeds
1 clove of garlic
4 teaspoons of tahini
8cm piece of cucumber
2 small carrots
2 raw baby beetroots
1 punnet of cress
extra virgin olive oil
1/2-1 red chilli
2 sprigs of fresh coriander
Cook the noodles according the the instructions on the packet, then drain and toss in a small squeeze of lime juice. Carefully slice each of the salmon fillets lengthways into three. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust. Place a large dry non-stick frying pan over a medium heat and once hot add the salmon, sesame side down. Leave for 2 to 3 minutes or until golden flip over and cook for 1 more minute then remove from the heat.
Peel the garlic and pound into a paste with a pinch of sea salt in a pestle and mortar then muddle in the tahini, the remaining lime juice and a splash of water to make the dressing. Use a box grater to coarsely grate the cucumber, carrots and beetroot, keeping them in separate piles. Snip and divide up the cress, then divide up the noodles.
Halve, peel and destone the avocado then pour the dressing into the hole and add a few drips of oil. Lay the salmon alongside, then finely slice the chilli and scatter the coriander leaves over.
This is super delicious, the lemon zest on the sea bass makes it taste incredible and the skin is really nice and crispy & normally I hate the skin. The salad is delicious, the simplicity of it and the lemon makes it out of this world. The lash is lovely and comforting. This whole dish tastes better than restaurant food, feels like the meal is full of vegetables. I really like the combo of having raw and cooked food. This meal has two portions of your five a day, and the sea bass is super high in vitamin B12 which we need for making red blood cells. This recipe is from Jamie Oliver’s “Everyday Super Food” and is wheat free, gluten free and sugar free.
Cooking time: 30 minutes
1 bunch of asparagus
100g freshly podded peas
1 bunch of fresh mint
1 red chilli
2 handfuls of baby spinach
40g strong Cheddar cheese
2X 120g sea bass fillets, skin on, scaled, scored and pin-boned
Extra virgin olive oil
Wash the potatoes, chop into 3cm chunks and put into a medium pan of boiling salted water for 10 minutes. Meanwhile trim the woody ends off the asparagus. holding the stalk ends stead, speed-peel 4 asparagus spears into ribbons, then put into a bowl with a small handful of the peas. Pick in just the pretty baby mint leaves, finely slice and add the chilli then put aside.
Add the remaining asparagus spears and peas to the potato pan to cook for 3 minutes, then drain it all in a colander, steam dry for 1 minute and put into a food processor. Pick in the rest of the meat leaves and spinach. Grate the Cheddar then pulse to the consistency you like. Have a taste and then season.
Meanwhile sprinkle the skin of the fish with sea salt and rub all over with 1 teaspoon of oil. Place the fillets skin side down in a cold non-stick frying pan and turn the heat to medium-high. Finely grate over the lemon zest, cover with a scrunched sheet of wet greaseproof paper and cook for around 5 minutes.
Divide up the mash next to the crispy sea bass, skin side up. Toss the raw peas and asparagus ribbons with the juice from 1 lemon and 1 teaspoon of oil, then pile delicately on top. Serve with lemon wedges for squeezing over.
The tomatoes were my favourite part of this meal, the rest wasn’t amazing, although my husband enjoyed it. It wasn’t disgusting but I didn’t love it and I probably wouldn’t have it again. That being said it tasted really hearty and I’m sure it did me a world of good. This recipe contains 2 portions of vegetables and the egg provides a good source of protein. This recipe is from Jamie Oliver’s “Everyday Super Food” and is wheat free, gluten free, sugar free and dairy free if you omit the yoghurt and is suitable for vegetarians.
Cooking time: 30 minutes
150g brown basmati rice
2 large eggs
4 chestnut mushrooms
3cm piece of ginger
1 fresh red chilli
1/2 bunch of fresh coriander
2 spring onions
medium curry powder (I used mild)
100g ripe cherry tomatoes
100g frozen peas
100g baby spinach
2 heaped tablespoons fat free natural yoghurt (I cut this out)
Cook the rice in a pan of boiling salted water according to the packet instructions, then add the eggs to the pan to soft boil for the last 6 minutes. You can tell by the picture that I messed the eggs up).
Meanwhile place a large non stick frying pan on a medium-high heat. Quarter the mushrooms and put in the dry pan, stirring occasionally, while you peel the ginger and deseed the chilli. Saving a few slices of chilli for garnish, finely chop the rest with the ginger, half the coriander leaves and all the stalks. Trim and slice the spring onions. Push the mushrooms to one side of the pan then add 1 tablespoon of oil, the chopped ginger, chilli, coriander and spring onions and 1 1/2 heaped teaspoons of curry powder. Stir fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly and fry for 4 minutes, then squeeze in half the lemon juice and season.
Briefly hold the eggs under old running water until cool enough to handle, then peel, halve and dote in around the vegeree. Spoon over the yoghurt, sprinkle with the reserved chilli and coriander leaves, add an extra pinch of curry powder and serve with lemon pieces for squeezing over.
Time: 1 minute
Areas worked: Arms
Equipment needed: None
How gorgeous is Tracy’s trainer Amanda?! Total JLo lookalike, I really love her energy and positivity. This video shows Amanda taking the attain class- these are the same leg moves as streaming, so it gives you an idea of what the moves are like if you haven’t signed up. If you are already on streaming, the arms in the attain classes vary from the arms performed by Tracy in her masterclass so this is new material for you.
Time: 1 minute
Areas worked: Legs
Equipment needed: Ankle weights
This move is a bit tricky, but that’s all part of the Tracy Anderson Method charm! It’s just difficult to work out where the second move angle is supposed to go and which part you’re aiming to be working.