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Organic Fresh Herb Salad with Tuna and Tomato Topping

January 28, 2015 by Jamie Leave a Comment

Fresh Herb Salad with Tuna

Fresh Herb Salad with Tuna

I posted a photo of this recipe to my instagram  and my buddy Andrea wanted the recipe so I’ve just written it up for him. This is a super simple healthy recipe that takes about 10 mins to make is really delicious and really good for you.

Serves 1 or 2 tiny people.

Ingredients

Tuna Topping

1 small can of tuna in spring water (95grams)
1 tablespoon of olive oil
2 teaspoons of tomato paste
Salt and pepper to taste

Salad

1 Kale Stalk
1 Fennel Stalks
1 Handful of Parsley
1 Handful of Mint
1 Handful of Basil
1 Handful of Dill
2 tablespoons of Apple Cider Vinegar
2 Tablespoons of Olive Oil
Salt and pepper to taste

Directions 

Topping 

Empty the tuna can with spring water into a bowl. Add the olive oil and tomato paste and stir to combine. Add salt and pepper to taste.

Salad

Rinse all the ingredients ready to add to a bowl. Tear the leaves from the basil, parsley, mint and dill and combine in a bowl. Thinly slice the kale without the stem add to the bowl. Slice the fennel including the stem, add to the bowl. Toss all items to combine well. Add the olive oil and apple cider vinegar and toss to combine well. Let it sit for a couple of minutes to let the oil and apple cider vinegar sink in.

Plate the salad on a plate and add the tuna topping.

 

Filed Under: Food Tagged With: basil, dill, easy, herbs, kale, recipe

Quinoa Protein Cookies (Attempt One)

June 6, 2014 by Jamie Leave a Comment

Quinoa Protein Cookies

Quinoa Protein Cookies

I’ve wanted to make a gluten free cookie for a while and so I checked my cupboard to see what I had and came up with the following.  I make all my food and I don’t have many snacks and decided to make my own. My snacks need to be something that is healthy that I can make and tastes good. This is my first attempt at these cookies, they are gluten free and vegan!

Quinoa Protein Cookies

Prep Time: 10 minutes
Cooking Time: 12 minutes

Ingredients – Serves 15-20 cookies 

  • 1 1/2 cups of quinoa flakes
  • 1/2 cup quinoa flour
  • 1 cup protein powder (I used Earth Protein Vanilla)
  • 1/2 cup of shredded coconut (unsweetened)
  • Pinch of salt
  • 1/2 cup organic coconut oil
  • 1/2 cup of organic honey
  • 1 tsp of bi-carb soda (baking soda)
  • 2 tablespoons of water

Preparation

Preheat the oven to 160C (325F) fan forced, adjust your oven as you’ll know best.

Step 1. Combine the following ingredients in a bowl (quinoa flakes, quinoa flour, protein powder, shredded coconut) mix these together well and make a well in the centre.

Step 2. Heat the coconut oil and honey so that they mix well together, stir frequently, add the water and the bicarbonate soda. Continue to stir until everything is well mixed.

Step 3. Add the liquid to the dry ingredients and mix well.

step 4. Lay some baking paper on a medium-sized oven tray and then oil the baking paper, roll the mixture into balls about 2 cm and then press down on the tray, leave a 2-3 cm gap between each one.

Step 5. Bake in the oven at the same pre-heated temperature of 160C (325F) degrees for 12-15 minutes.

Step 6. Leave the cookies on a cooling rack when their ready to eat.

Observations

I have to say that they taste really good, just slightly dry. I left some in for 12 minutes and some for 15 minutes. The ones that I left in for a little longer were crunchy around the edges so I think I’ll aim to do that next time. I also think they need a fruit, like a sultana or a raisin or goji berry. I’ll report back on how the fruit contributes to the flavour to them in the next batch.

Enjoy.

PS. No nutrition panel this time because half the ingredients aren’t listed.

 

Filed Under: Food Tagged With: coconut, easy, fitness, gluten free, protein, recipe, vegan

Oven Roasted Kale Crusted Freshwater Trout

March 5, 2014 by Jamie Leave a Comment

Freshwater TroutPeople that know me know that I like to eat healthy and a lot of people asked me for my recipes. After posting a prep photo on Facebook of my dinner the other night I had a few people ask me for this recipe.

Oven Roasted Kale Crusted Freshwater Trout served with steamed sweet potato and broccoli.

Prep Time: 10 mins
Cooking time: 25 mins

Ingredients – Serves 2 men or 4 Tiny people

Main dish 

  • 4 Freshwater Trout fillets (roughly 120grams per fillet)Nutritional Information Panel
  • Half a bunch of Kale
  • 1 Lemon
  • 2 tablespoons of organic olive oil
  • 2 Tablespoons of ghee
  • 3 tablespoons of chives
  • 1 container of grape tomatoes
  • Salt & Pepper to season

Preparation

Pre-heat the over to 170C for fan forced , adjust for your oven as you’ll know it best. 

Step 1. Remove the kale leaves from the stalks and dice into smallish pieces (roughly 1cm square). This will make sure it gives a good coverage. Put this into a bowl and squeeze half the lemon over, add the olive oil, salt and pepper to taste then stir it through. Put this to the side.

Step 2. Dice the tomatoes and the chives and mix together on the chopping board.

Step 3. Get an oven tray and tear sheets of baking paper big enough to make a pouch to put this in. You want to simulate one fish per pouch so you will be using 2 fillets in each. Fold the sheets in half as this makes it easy to find the centre and keep the paper in order. 

Step 4. Grab a handful of the kale mix and place it in the centre of each make sure its enough to place the first fillet on. 

Step 5. Place the fillet skin down on the kale and make sure there is about a 1 centimetre border of kale around the fillet. 

Step 6. Get the tomato and chives mix and spread it evenly over the fillet. Place one tablespoon of ghee on top of the mix. 

Step 7. Place the second fillet on top of the first one skin up. Cover over with more kale mix to close it in. Squeeze some lemon juice over and close up the pouch. Fold the ends in first to make sure none of the juices escape. 

Step 8. These go in the oven for 25 minutes. 

Sides

  • Half a large gold sweet potato
  • Half a head of broccoli  

Preparation 

Step 1. Peel and dice the sweet potato into cubes, size is up to you but I go for roughly  1-2 centimetre cubes. Put this in one part of your steamer. 

Step 2. Cut up the broccoli into pieces you’re happy with again, this is up to you. Put this in another part of your steamer. 

Step 3. Ten minutes after the fish went into the oven put the sweet potato on only. 

Step 4. With five minutes left put the broccoli on. You don’t want it over steamed. 

Plating

Once the fish has been in the oven for the required time pull it out and check that it has cooked through, you’ll be able to tell by easily pushing a skewer through it. Leave it in the pouch but trim the paper just enough to keep the juices in and put it on the plate. Portion out the sweet potato and broccoli and it is ready to eat. 

Filed Under: Food Tagged With: easy, healthy, kale, trout

Vegetarian Chilli

May 13, 2011 by Jamie Leave a Comment

Winter is truly on its way with the nights getting colder and the days getting shorter. Which I don’t mind at all as it means I can cook lots of tasty winter dishes including soups and chilli’s. I haven’t cooked a vegetarian chilli in a few years so I did a bit of googling and found this recipe.

Make a Vegetarian Chili for Super Bowl Sunday by Kelly Rossiter

I modified the recipe slightly so that it would cook faster, by leaving the lid on and I also added extra chilli and potato. I kept it on high heat a bit longer too. The result was a very hearty and tasty vegetarian chilli. I would recommend it.

Filed Under: Food Tagged With: easy, recipe, winter

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Hi, I'm Jamie aka digitalchild.

Jamie

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