Let's Do Lunch

Spicy Salsa Prawns with Courgette Noodles

The main thing you guys tell me over and over when I ask for feedback, is that you are desperate for more lunch ideas. Working from home, I fall in to the trap of a sandwich or realising it is 3pm and I haven’t even eaten. So this year, I have took on the challenge to not only transform the way I eat, but hopefully how you do to. So welcome to the ‘Let’s Do Lunch’ series. This low calorie, punchy salsa’d dish is ideal to pack for work. Ready in ten minutes, you can make it in the morning so it is super fresh. It is so super simple to make, has a fiery kick and although the ingredient list isn’t long, the flavour is all there.

Spicy Salsa Prawns with Courgette Noodles | The Mother Cooker

Tried & Tasted

Ginger & Tomato Baked Cod with Lime Courgetti

For my next instalment of tried and tasted Tuesday, I’m turning to fish and the wonderful Abel & Cole. Honestly, I’m not comfortable cooking fish but this is so easy and absolutely delicious. This recipe even made my husband try courgette, after refusing at first and wanting rice. He reluctantly tried them before I was finished cooking and he was sold. We kept them raw too, so huge props to this recipe. We loved it so much, that we have eaten it again. I most certainly recommend it, ready in under 30 minutes and packed full of flavour. Healthy too, which I guess is always a bonus.

Ginger and Tomato Cod | The Mother Cooker

Lunch, Recipes

Salmon Sushi Bowl

One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.

This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.

You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.

Salmon Sushi Bowl | The Mother Cooker

30 Minutes or Less, Lunch, Recipes, Vegetarian

Vegan Green Goddess Wraps

I love getting requests from readers, you can get in touch with me via my hashtag which is #TMCimhungryfor and let me know what you would like to see on the blog. My good friend Michelle asked if I could feature some vegetarian recipes, so I thought I’d kick things off with these vegan green goddess wraps. Easy to make, super yummy and if you didn’t want them completely vegan they would work great with cheese.¬†Herby wraps, avocado & basil sauce and all of the greens. They are lovely and fresh, super easy to make and virtually fat free. I hope you like them!

Vegan Green Goddess Wraps | The Mother Cooker

Breakfast, Recipes

Seeded Banana Muffins

Don’t you just love the smell of cinnamon? I know we are only in June but Autumn will roll around quicker than you can blink. But for now I am savouring summer and keeping Autumn alive by cooking a batch of my seeded banana muffins. These came about because¬†I was trying to develop a recipe that my 10 month old could eat as a snack. Sometimes it’s hard to find two different meals in the morning or out and about, so making something we can both eat is welcome.

I simply doctored my cinnamon and banana bread recipe and took out the salt and sugar for these muffins, then I just miss out the larger seeds for Evie. These have a subtle sweetness, just enough to curb the sugar craving. But if you wanted a little more, you could brush on honey or chocolate. I’m really happy with the way they turned out and I hope you enjoy them. If you plan on making a batch, they should last for a couple of days in an air tight container.

Seeded Banana Muffins by The Mother Cooker