A lot of people on social media ask me the same question, which tends to go goes summin’ like, ‘How the hell do you have the time to eat healthy?!’
I get it: Demanding work/uni schedules, deadlines and long hours mean that the chances of a fancy shmancy creation every meal time isn’t always on the cards – and that’s just the way it is. Now I am lucky enough to work primarily from home, so I usually just cook what I want and when I want. But if I know that I am out the next day and don’t want to be splurging on a mediocre lunch on the go, I’ll simply make double portions of my dinner from the night before.
That, my friends, is the concept I am a firm believer in – and it’s called ‘Make Once, Eat Twice’.
Trust me, it’s a life saver.
Before I go on sounding too jammy and you start thinking ‘You work from home – How can you even relate?’ The answer is, actually, I can. Rewind to when I worked a 9-6 office job, I would
be head down in work the whole time often find getting excited as I schemed recipes in my head that can be prepped in under 30 minutes – and these turned out to be also very achievable.
The best part was when I would whack out my tup-a-ware (any one else get excited about these things? ESPECIALLY the ones that have compartments…) and have a balanced, lip smacking good lunch to dig in to the following day at work.
This recipe right here is exactly the kinda dinner you want to be making if you’re in a similar scenario. Easy to prep (hey, you could even make the quinoa in advance to speed the time up even more!), tastes freaking delicious and does your body the world of good all at the same time.
Trout is a high protein, high fat fish that I have found to be that little bit cheaper than salmon – plus, the flavours are just as tantalising for the taste buds. Combine it with this spring inspired quinoa mix, some crunchy asparagus, creamy avocado and you’ve got yourself one pretty good meal that is just as appetising on your dinner plate as it is in your lunch box.
So save yourself the money and skip the lame supermarket take out range: It’s time to get back to basics with your food and embrace the fact that eating good doesn’t have to be time consuming – but completely realistic (when you put your mind to it).
- 2 trout fillets
- 1 lemon
- 180g quinoa, cooked
- 1 cup frozen petit pois
- 1 red onion, finely sliced
- 1 good handful chopped fresh herbs (I used basil, but parsley/coriander would work too)
- 1 tbsp tamari (optional – but recommended)
- 1 avocado
- 10 asparagus spears
- 1 clove garlic, crushed
- 2 tbsp olive oil
- pink/sea salt and pepper, to taste
- Preheat the oven to 180 degrees, place the trout fillets in a baking dish and squeeze half of the lemon on top. Place in the oven for 12 minutes and prepare the quinoa mix.
- Simply steam the peas before mixing with the quinoa, red onion, herbs, lemon juice and tamari. You can also steam the asparagus here so it’s ready to go.
- Make the dressing by combining the garlic with the olive oil and (yep – MORE) lemon juice!
- Serve the trout up once cooked with 5 of the asparagus spears, ½ avocado and half of the quinoa mix. Drizzle the dressing on top, season with salt and pepper and dig in!
Simply go by the rule ‘2 cups of water per 1 cup rinsed quinoa’ – bring the boil and simmer for about 15-20 minutes, until all the water is absorbed. Google if you’re unsure.