Healthy Easy, Breezy, Zesty Meal in under 10 minutes
Jun 13, 2021
We're in the throes of a heatwave in London right now and when it's hot it definitely changes my appetite and the foods I fancy eating.
I am also right now undergoing treatment for Candida of the gut and mouth so my usual go-to options under these weather conditions, which would be a protein fruit smoothie or some kind nice cream (ice cream made from bananas) are not options right now.
Yesterday I stood staring into my fridge in my underwear!! 36-degree heat with no air-con demands for underwear only days!!
I was feeling totally uninspired but my tummy had been grumbling for about 30 mins(I try to always wait 30 minutes from the first pang of hunger, to check it's true hunger and not emotional hunger) so I knew I was ready to eat.
I knew I wanted light and fresh, but I was also craving salt so I actually decided that whatever I chose to make had to include olives.
After much deliberation, this is what I threw together in under 10 minutes.
It may look a bit blaaahh but let me tell you it was delicious!!
The secret to the deliciousness was nothing more complicated than adding parsley, lemon zest and juice to the spiralized zoodles if you're in the US and Courgetti if you're here in the UK.
Seriously the combination of the olives, lemon and parsley was amazing.
So if you're in the market for quick, easy and delicious here's how to do it. I used salmon, as a protein(I try to eat oily fish twice a week) but you could use anything you like.
Ingredients
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1 x salmon fillet
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2 courgettes/ Zucchini
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0.5- 1 x lemon personal taste dependant (Lemons are one of the foods I will opt to buy organic because I don't just use the juice. I grate the peel or have a chunk of lemon including the skin floating around in my drinks.)
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A small handful of black olives ( I used a mix of green and black because I only had a few of the black ones left.)
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Handful of parsley
Method
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Cook the salmon the way you like it. I pan-fried for 5 minutes on a medium-high heat
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Spiralize your courgettes into a bowl.
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Grate some lemon zest on top of the Courgetti and squeeze over some lemon juice. I used half a lemon which was lemony enough without being too overpowering.
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Toss together to coat all the Courgetti
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Chop your parsley and de-stone your olives if needed and added to the bowl.
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When the salmon is ready place it on top the Courgetti mound and voila done!!
I try to keep my food as simple as possible but go maximal on the flavour and satisfaction and this definitely scored top marks on all of those.
If you make this I would love you to tag me on Instagram @thrivewithduff and use the hashtag #thrivewithduffnoms.
Have an amazing day. Sending you sweet vibes Sarah xxxx
