The lockdown has played havoc with my figure. The dark and long days of winter are when we crave comfort food − stews, pies and so on. Many of us have been using the time at home to hone our creative skills in the kitchen too. I have been hosting zoom classes and I have seen some spectacular results so it has been a very productive time in some ways but it has taken its toll on my waistline.
I took stock of the situation last week and signed up to a healthy eating plan. I used to be a class leader in this area so I do know how to eat a healthy balanced diet but I need the discipline of making a commitment in a class situation to get motivated and to really start to shift the weight.
Of course, the recent good weather helps with this. We are naturally more inclined to use lighter and brighter ingredients when the currant bun is shining. We rooted out the barbecue one evening. This is a marvellous way to cook healthy food and I chose chicken as the star of the show.
The recipe I am featuring here though is one I cooked in my new air fryer, there are six different settings including ‘roast’ so I used it to make these crispy potato cubes, stuffed peppers and a Mediterranean-style cod dish.
For the peppers I filled them with a mixture of mushroom, onion and tomatoes. I used fresh herbs in the mix and plenty of seasoning including soy sauce and balsamic vinegar, very umami and delicious.
For the fish I used some more onion, mushrooms, tomatoes and herbs. This made a thick sauce and then I just laid the fish on the top and cooked it for 10 minutes or so.
I have, of course, lots of indulgent recipes and ideas to share this summer too, life has to be a balance and there is always room in it for tasty treats! My summer diary is filling up with some wonderful venues to visit so my head is full of planning what to cook and how, happy days!