Cooking has always been something I have loved doing. All my recipes are healthy, use minimal or no oil and can be made as a single serving or for the whole family. As I still have food/calorie fears, all of my recipes are low calorie, low fat, low salt and low sugar. So if you have similar fears please be reassured that these meals are SAFE and HEALTHY. Although my portions were a lot smaller than the 'standard' portions photographed below, the majority of these meals were the meals I ate right throughout my illness. I am now however trying eat the sizes below. I contemplated putting the exact nutritional values for each recipe but decided against it, as calorie counting is not something that should be encouraged. However for those of you who I know 'need' to analyse their food and values. I will say this - The recipes below range from 200 - 400 calories. So please try cooking whatever looks appealing to you and try forget about the numbers.
Char Grilled Salmon with Moroccan Cous Cous
Single portion
INGREDIENTS:
- 1 small salmon fillet (skinned)
- Zucchini
- Capsicum
- Carrot
- Ainsley Harriot's Moroccan Cous Cous
- Red onion or Shallots
METHOD:
1. Salmon should be skinless, if not remove the skin with a filleting knife and cut to size
2. Heat barbecue for 10 minutes with a non stick cooking mat on grill plate, or heat a pan with minimal oil for 3 minutes.
3. Boil a kettle of water
4. Using half a zucchini, cut into 4 thick pieces and microwave with minimal water for 1-2 mins until soft.
5. Slice 1/4 of a capsicum up and 1/4 of a carrot
6. Put salmon, zucchini (flesh side down) & capsicum on the grill/pan for 10-15 mins, depending on your cooking preference.
7. Microwave the carrot slices for 1 min
8. Finely dice 1/2 a palm size of red onion or shallots
9. Pour 1/3 of an Ainsley Harriot Moroccan Cous Cous sachet into a bowl, add onion/shallots on top and cover with boiling water. Water should be roughly 0.5 of a cm above the cous cous and onion. Too much water will result in soggy cous cous.
Cover the bowl with glad wrap or place a plate on top so the heat is trapped in.
10. Turn over the salmon and vegetables on the grill/pan and add the carrots.
TO SERVE:
1. Place the cous cous in the middle of a warm plate with the salmon on top.
2. Arrange the vegetables to look pretty :)
3. Squeeze a slice of lemon or add tomato sauce to salmon if you like.
(The Moroccan cous cous gives the flavour and spice to the dish as well as the char grilling cooking)
4. Water with fresh lemon ice cubes is the perfect drink to accompany.
* Non stick grilling mats are black, they can be bought from supermarkets or stores such as target, big W. They are amazing because NO OIL is needed at all and when you finish cooking there is no mess to clean up ! Simply take the mat off the barbecue once it's cooled down and put in the dishwasher.
I encourage both eating disorder sufferers and family and friends to join the I Will Find My Way facebook group. It will let you know when something new is added to this site. But most importantly it will be a support network for people living with an eating disorder who no longer want to live that way.