Easy Healthy Dinner Recipes

So I'm back with some of the most gorgeous recipes that I have been loving on recently. I'm really excited to share all three with you. You are going to get so many ideas from today's video. So I've got this crispy sea bass with cherry tomato and olive butter beans served with this caper dill Greek yogurt divine. If you're in need of a comfort dish I've got this butternut squash and sage or zotto and I'm also going to be sharing this coconut and cumin rice mango tomato salad and jerk salmon bowl. Can't go wrong with that one. I would love to hear from you in the comments. Let me know which one you'll be trying out. For more of my recipes you can head over to my website and check out all of my ebooks over there. Let's get into it. The way that this meal comes together so beautifully you would think it's way more complex than it actually is. All of the elements, the layers, the flavours, the textures in this recipe will have you lost for words. This is my crispy sea bass, cherry tomato and olive butter bean with a caper dill yogurt. Ingredients include some good tasting butter beans. I'm using my favourite from Bold and Bean. We'll be needing some olives of choice. I'm using my regular favourite, Kalamata. Some juicy cherry tomatoes which is still very much in season. A little bit of parsley and some Greek yogurt. It just hit me the other day that I haven't sharpened my knives for so long. So I grabbed my knife sharpener, started with sharpening my knives. A must-have in the kitchen is a sharp knife so I don't know why I've gone on for so long without doing it. But yeah I started off by peeling and finely chopping up a white onion. I also grabbed some garlic cloves and I finely sliced up my garlic. Removing the tops from the cherry tomatoes, I just gave them a really really good wash and then I just sliced them. Cherry tomatoes are just gonna work the best in this recipe. Obviously if you have some juicy tasting other varieties of tomatoes feel free to use those. You could also use a tin of chopped or plum tomatoes, they would also work. So grab a large pan, swirling in a little bit of extra virgin olive oil on like a low heat. You're gonna throw in your onions and your garlic and you just want to sweat everything, just cook everything for a few minutes. So just season with a little bit of salt. I threw some chili flakes in there if you want to throw some fresh chili in, that's perfect. Throw a little black pepper in there, some dried oregano. So in goes the cherry tomatoes, they are just gonna do their thing. Just give it a quick stir and let them cook. You can actually turn the heat up just ever so slightly and throw in a little bit more seasoning. I just wanted a little bit more black pepper, I can always tell by eye when something needs a little bit more black pepper. So keep an eye on the cherry tomatoes but whilst they're cooking we can move on to prepare this super delicious caper Greek yogurt. It's mmm! Throw some fresh dill, we're gonna throw some lemon, it's perfect. So grab your capers and grab your fresh dill, just chopping everything together. You can just roughly chop everything all at once. So into the bowl I threw in the Greek yogurt. I like to add a touch of garlic, like just a little touch, that's all you need. I threw the chopped dill and capers in, a little swirl of olive oil, some ground black pepper, a little bit of lemon zest and lots of the juice, lots of lemon juice. Mix it up, give it a taste if it needs adjusting, work it how you need it, work it how you want it, but this is everything. This Greek yogurt combination takes one minute and I'm telling you it's gonna transform anything and everything that you eat it with. So I love throwing a little bit of red pesto, I've shown you guys this chili one from Marks and Spencer and I really love it. I just threw a little spoon of it in and just mixed everything. So it's time to throw in the butter beans which I rinsed beforehand. I know not everyone likes rinsing their beans but I just prefer to, especially with this brand actually because they're quite salty, so yeah. So yeah, I just rinsed them beforehand and threw them into the pan. I'm gonna give the butter beans like 10 minutes or so just to soak up all of those juices, all of that flavour. So I'm just going to turn the heat down, cover the pan and just let them do their thing. Grabbing myself a little tea whilst those butter beans are cooking. If there's one thing that you know about me, you know I'm going to have a water drop filter in my kitchen, like that is just a non-negotiable at this point. I'm so grateful to have partnered up with Waterdrop once again. Truth is, they are just the best at what they do and they allow me to have clean drinking water that I don't only just limit to drinking. Of course I'm using it in my cooking, that's like a huge part of the cooking experience for me. I don't want to be cooking these gorgeous, healthy, nourishing meals and like using tap water. It just doesn't, I don't know, just doesn't make sense. So yeah, a water drop filter is a permanent fixture in my kitchen. I have clean water literally at the click of a button, not just the exterior and the fact that it looks gorgeous on my kitchen countertop. But there is so much to love about the K19H water drop filter. You just saw me making my tea, so yes, this water filter provides you with hot water in three seconds and of course it has a child safety lock, making it safe for family homes. There are several temperature options along with the option to choose the volume of your water. The K19H has a six stage filtration system, removing impurities that can be found in tap water. It also has the benefits of having a low waste water ratio. This means that it is going to be cost-effective. You are going to be saving no more buying endless amounts of plastic water bottles. This is a cost-effective option. I'm going to show you a few of the other options, a few of the other filters that I have from water drop. I'm a big fan. So this is the A2 water drop filter, perfect for a family home or an office. It dispenses both hot and cold water. I love the fact that the A2 has this super handy picture. This one has a five stage filtration system and it has a three to one water waste ratio. So this is the C1H. It's so compact. If you're living in a small apartment, it's ideal. It's also great if you're on the move and you have an RV. It's great for small places, ideal for a countertop. C1H is budget-friendly. Clean, safe drinking water is so important. Water drop has been an absolute savior when it comes to reducing harmful chemicals. I will leave the water drop link in the description of the video. You can click the link, go and have a look at all the water drop options that are on offer. There will be something for you, I promise. A big thank you to water drop for sponsoring today's video. Let's get back into this recipe. So moving on to preparing the sea bass, which I feel is like the easiest fish to prepare because you just need a really simple seasoning, a quick flash pan fry and they're good. I scored my sea bass and I prepared a little seasoning with some fennel seeds and some coriander. So some salt, some pepper, some garlic powder. I threw over the blend of fennel seeds and coriander. Lots of lemon zest in this recipe, it's not going to waste and a good swirl of olive oil. I heated a pan on a medium to high heat and I placed my sea bass fillets in, skin side down. So I cooked them for about four minutes. I threw in a little bit of butter and I squeezed over lots and lots of lemon juice. Once they were ready to be flipped, once they were crispy, like I said about four minutes in, I just flipped them and cooked them on the other side for a few more minutes. The butter beans have just had a minute just to marinate and all of that deliciousness. So we're gonna throw in the olives along with some chopped parsley and this is all ready to serve up. So I grabbed that gorgeous caper and dill Greek yogurt and then I placed on top those steamy hot cherry tomato and olive butter beans and topped everything with a piece of sea bass, some extra dill, a little swirl of olive oil, a little lemon on the side and I was ready to dive in. If you want a recipe that is going to impress, something that will just hit the spot, something that looks a little bit more complicated than it actually is, you have to try this one out. I'm actually excited for you to try this because once you try it you'll know why I'm hyping it up so much, it's really, really, really tasty. So this is very seasonal coded, this is my butternut squash and sage or zotto, simply scrumptious, that's honestly the only word that I can use. So we'll be needing a good tasting butternut squash, some sage, lots of sage, some parmesan, not that I've ever used it for this recipe but I'm sure nutritional yeast will work just as well. So we're gonna begin by finely dicing our shallots, if you don't have shallots, white onions are fine but I do feel like shallots just add a little sweet touch that I really love so I'm using them. Also want to finely chop or mince some fresh garlic too. The way in which I prepared my butternut squash was just to begin by peeling it using a peeler and then I chopped the bottom end off and then simply just chopped everything into small cubes. I think this is why I was prompted to sharpen my knives earlier because getting through squash with a blunt knife is a complete nightmare and it's a no-no. So yeah, make sure you have a sharp knife and a steady hand and just chop your butternut squash up. So grabbing a large pan, I'm using this shallow pan, it's ideal for a risotto. We are going to heat a little bit of olive oil and then throw our shallots and our garlic in, just keeping everything cooking on a nice low heat. This is a low and slow recipe. So we want to give it a little bit of salt, I used some ground black pepper, I've just got a thing for ground black pepper at the moment and yeah just kept everything moving in the pan until all ingredients had softened. I then threw in the cubed butternut squash, you might be thinking oh my goodness this butternut squash is going to take forever to cook but trust me it actually doesn't. Just be a little bit patient and within like I don't know 10 minutes or so it would have softened, you'll see. So you can cover your pan, just making sure that you're checking on the butternut squash, just moving it around the pan every now and then. So cook your butternut squash, this is what we're aiming for, some softened delicious butternut squash that looks something like this. Once the butternut squash starts to soften, this is when you need to prepare your stock. So I'm using some vegetable stock, I just poured some hot water over it, dissolving everything. So from now everything kind of requires your attention, that you can't really leave the pan for too long, so just have everything in place, have your stock ready. So you're gonna go ahead and throw in the orzo. I like to kind of give mine the opportunity to lightly toast in the pan, it's just gonna add more flavour. For a couple of minutes I just kept everything kind of moving in the pan until it became a bit toasty. I should have thrown my sage in earlier, I completely forgot, but I threw my chopped fresh sage in. I then threw over some white wine and the white wine is gonna evaporate almost instantly, so once it has evaporated completely you can then begin to throw in your stock. Now the trick is to throw in the stock bit by bit, you don't want to throw it all in at once, you want to do it gradually. So throw the stock in, give it a good mix, throw some more stock in, give it another good mix and so on and so forth. You can have a little taste of the orzo along the way, you don't want it overcooked so just make sure it's not soggy and too soft, you want it a little bit al dente. So to finish this recipe off we have to use some parmesan, it would just be wrong not to, so I grated lots in, also threw a little extra butter in. I found this spinach in my fridge which was very much in need of being chopped up and used and I just threw that in, I let the heat just cook it for a couple of minutes, then time to serve up this butternut squash and sage orzotto, absolutely divine. I topped mine with a little bit of chicken, I actually crisped some sage leaves up, so good, and yeah just dived into this absolute comfort bowl. I couldn't think of anything more suited for this weather right now. I think this will forever be one of my favourite meals and I know this might seem so basic to some but I don't think there is anything like this combination, like it works every time. Rice and salmon with some type of sweet mango salad is just a heavenly combo for me. This one has been on repeat for like the last five years or so, it really doesn't get any better. We're gonna create perfection in a bowl, we're gonna cook some jerk salmon with some cumin coconut rice and this mango and tomato salad. So of course we're gonna be needing some salmon, I've got my salmon fillets, we'll be needing some rice with some coconut milk. I'm gonna be using Rachel Ammer's incredible jerk marinade, this stuff, if you haven't tried it, like you actually have to order it. It's so, so good and the ingredients are so wonderful as well. Tomatoes are still very much doing their thing, so I've got some cherry tomatoes and my absolute favourite, these are called Brad's Atomic Tomatoes or Brad's Atomic Grape Tomatoes, they are just out of this world. A juicy mango, you don't want it to be too soft though. So we'll start by just seasoning up our fish. Ideally you would do this like the night before or at least leave it for like, I don't know, four or five hours and yeah it's gonna taste a lot better. So I grabbed Ammer's jerk marinade and I placed it into a bowl with a little swirl of olive oil and a little touch of honey. So I grabbed my fish and I threw over some salt, I also love to throw over a little bit of garlic powder, just making sure everything is covered. Then I remembered I didn't poke any holes in the salmon, so I went and did that just so the seasoning can just seep in deep and get really, really delicious. So I just placed on that jerk marinade, threw over some extra black pepper and actually topped everything with some fresh thyme. So when you're ready to cook your salmon, you can go ahead and squeeze over lots of fresh lime juice and just place it into like a 190 degree Celsius oven. This is quite a thick piece of So for the mango and tomato salad, we're gonna grab all our juicy tomatoes and just chop them. Look how gorgeous this variety is, they are insanely beautiful. We can chop up lots of fresh coriander, that's if you like coriander, if you don't you could definitely use parsley. You want some type of herb so just use parsley, that's fine. I love coriander so I chopped up loaves along with some red onion. So grabbing a bowl, I threw in the tomatoes, coriander and the red onion and then I grabbed my mango and just chopped it up. So I just kind of chopped half, I didn't use all of it. Peeled the skin and then just chopped it into cubes and then threw it into the salad. I swelled on a little bit of olive oil, lots and lots and lots of fresh lime juice, some chilli flakes, a little touch of salt and just stirred everything well. The colour alone is doing so much for me but eating this is just next-level joy. So we're gonna make some cumin coconut rice. We're just going to wash our rice until the water runs clear, like we want to wash our rice really really well and then go ahead and measure out some fresh water. So I love to use half water and half coconut milk, so yeah I threw in the water then I threw in some coconut milk along with some cumin seeds. You could definitely toast the seeds if you want to beforehand but I just find throwing them in like this is actually fine. Added in some butter and of course I added in a generous amount of salt. So with everything cooked, the salmon cooked, our mango and tomato salad prepared, rice looking fluffy just like this, we can go ahead and serve this jerk salmon, cumin coconut rice and mango salad up. Like I said in terms of flavour profiles and combining certain foods together, if you ask me what just does it for me, this is it. I know it's simple, it's really simple but it's just, what's the word, I don't know, it's effective, it works and it works every time, it never fails, it's always so satisfying. So there we have it, three simple recipes that I've been cooking up in my kitchen that I've been loving on recently. Let me know which one has made you want to go and run and get the ingredients and just jump in your kitchen and start cooking. Hope you all have a wonderful week cooking up, trying these recipes in your kitchen. I will see you all very soon in my next video. See you, bye!