The summer seems to have finally arrived and with it brings the inevitable desire to be beach-confident.
As you know here at G’NOSH we believe in enjoying our food and having a little of everything in moderation. So we thought we’d give our readers a few tips to sustain good health and enjoy a lighter diet to ensure you maintain summer confidence.
1) Take a walk to work instead of using public transport or driving. If you have a long commute, jump off of the bus or train 2-3 stops early and finish the journey on foot
2) Swap an indulgent Friday evening takeaway for ‘alternative fish and chips.’ Top fillets of sustainable white fish, such as Coley or Pollack, with a spoonful of G’NOSH Muhumarra – Spicy Red Pepper Dip and spread over evenly, place into a large oven-proof dish. Par-boil some sweet potatoes cut into wedges for 10-15 minutes, until slightly softened. Drain and add to the oven dish with the fish. Drizzle with a little olive oil and add salt and pepper to taste and bake for 20-25 minutes until the fish is cooked through and the wedges are lightly golden. In the meantime, prepare a green leaf salad and season with some lemon juice and freshly ground black pepper to accompany your now not-so-naughty Friday supper
3) Arrange for a group game of rounders or cricket at a local park one weekend afternoon. It’s a great way to socialise with friends, family and even colleagues and keep active at the same time. This is also a fun way of including the children and encouraging an active and healthy lifestyle in them from a young age – summer is all about having fun!
4) Take an interest in gardening – mowing the lawn, pulling up weeds, watering the plants and flowers and even dead-heading flowers is a great way of burning energy whilst enjoying the summer sunshine and getting your daily dosage of Vitamin D
5) Another great summer recipe which is low in calories and fat and can be enjoyed by adults and children alike is G’NOSH Pasta & Meatballs:
Combine some high quality, lean turkey mince, finely diced onion and garlic and half a cup full of breadcrumbs, with some freshly chopped coriander and a beaten egg in a mixing bowl. Mix together using your hands and form evenly sized meatballs. Place these under the grill, turning occasionally until golden brown and cooked through
In the meantime, cook some fresh pasta, such as spaghetti, drain and add to a non-stick pan with two tablespoons of G’NOSH Tomato and Basil Chunky Dip and one tablespoon of creme fraiche and put on a low heat. Add the cooked meatballs and toss with the pasta to ensure everything is evenly coated in the sauce
If you like some spice add some freshly chopped chilli to the meatball sauce mixture – remember chilli helps to speed up metabolism, but omit if preparing for young children
Here at G’NOSH we feel that the ways to use G’NOSH are endless, so this week we are paying homage to one of the five dips by giving you five top tips of how to enjoy the G’NOSH Muhumarra Spicy Red Pepper Dip in new and interesting ways.
Marinate a fillet of white fish in a spoonful of the G’NOSH for a couple of hours. Bake in a tray with some cherry tomatoes, chopped courgettes, red onion and a green or yellow bell pepper sliced
Top a flatbread with a layer of the Muhumarra Spicy Red Pepper Dip then top with some wild mushrooms and a thin layer of Mozzarella or Emental cheese and place under the grill for a few minutes until the cheese is melted
Bake some sweet potatoes until the centre is soft and fluffy, cut in half and scoop out the insides into a bowl. Add a large spoonful of Muhumarra Spicy Red Pepper Dip and a small spoonful of butter and mash or put through a potato ricer until nice and smooth. Pop back into the potato shells and top with some grated cheese. Place under a grill for a few minutes until the cheese is melted and then serve with a side salad
Place some chopped onions in a pan with a little olive oil and cook until softened with some crushed garlic. Add 2 tablespoons of crème fraiche to the mixture and some fresh or frozen garden peas. Add a spoonful of the G’NOSH to the sauce and cook through for a few minutes. Meanwhile cook some fresh pasta (we like spaghettini), drain and add to the pan with the sauce and stir through for a delicious vegetarian dish
Make spicy baked eggs by heating a small tin of chopped tomatoes in a pan with a little drizzle of olive oil. Next add some roughly torn basil and a spoonful of G’NOSH and heat for a couple of minutes. Add half each of the mixture to two ramekins and then crack an egg on top. Bake for 10 minutes or until just set – serve with some crusty, fresh bread – perfect
Take your taste buds on a cultural adventure without the exhaustion of a long-haul flight by blending G’NOSH into some delicious international dishes…
Blend some Muhumarra Spicy Red Pepper Dip to add Middle-Eastern flare to a summery chicken salad consisting of cooked quinoa, lightly steamed vegetables, cucumber and fresh herbs. Top off with toasted nuts or seeds drizzled with a little olive oil and a squeeze of lemon for a fresh and fragrant dish.
Try Beetroot and Mint Dip infused sushi. Give Japanese hand-rolled sushi a makeover by spreading a layer of the Beetroot and Mint Dip onto the sashimi and rice base. Then use a bamboo rolling mat, roll everything up and slice into bite-size pieces – delicious!
Stir in a couple of spoonful’s of the Black Bean Dip into a mushroom risotto to give a traditional Italian dish a mouthwatering, modern alternative taste.
Add some Sun-Dried Tomato & Basil Dip to a taco filled with haddock, lime and coriander as an alternative to salsa – that’ll be sure to liven you up after a Mexican-style siesta.
Mix up cultures by spreading a layer of G’NOSH Smoky Aubergine Babaghanoush Dip over some warmed Indian naan breads for a quick and tasty snack, perfect for anyone who’s on the go