Books & Spoons Recipes for a Well balanced Meals

​Last week I gave out some healthy choices to make during your meal times. I just want to emphasise, I am by no mean talking about a weight loss diet here. I have just experienced that when I eat well balanced meals, I have more energy to get through the day.
After last week someone pointed out to me a recipe in a local paper, that has a 'chocolate cake' made out of vegetables, with a headline something like "You can eat the whole cake". Right. When I talk about choices, that is exactly what I mean. You can choose to eat a one piece of chocolate cake, and enjoy it and savour the lovely taste. Or you can make a fake one, convince yourself that it does taste great, while eating the whole cake. Everything in moderation gives you the perfect balance, no need to eat the whole cake, in any case. 

So here are some of the choices I made last week.
There's a slice of a turkey breast, with a cayenne pepper marinade. I prefer turkey over chicken, just a matter of taste.
​I steam my broccoli. I have a little steam basket I set into my kettle, that is perfect for small, or little bigger, household.
Just remember to season the veggies, as well.

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This weeks fish was trout.
I set it on top of some leeks, shredded carrots, and fennel, seasoned it, and baked in the oven.
For lunch, just a salad on the side will do fine. I had some purè, so I served it on the side as well, for more filling meal.

I have fallen in love with the parsnip and carrot purè. I peeled and cubed them, cooked in a vegetable stock, and roughly purèd them with a potato masher. I liked the consistency to be a little rough, but of course, each for their own. I had two large parsnips and two medium carrots, to make the purè. Worked out perfectly with the balance of tastes. The parsnip has such a fresh taste, I think it makes a perfect side dish, as long the strong flavour is shared with something else, like carrots.

I also use the purè with the pepper steak. Even with a heavy meal, like a steak, the lightness of the taste of parsnip and carrots on the side, didn't leave an uncomfortable fullness at the end of the meal. I also did some mushrooms with little onions in the same pan as the steak, and had little parsley on the top foe serving. 

Lots of fresh, crisp tastes this week, with fennel, parsnip, broccoli, cucumbers alike. Some of the dishes brought spring to my mind already, but with the freeze and snow outside, I think it will take a little bit still, until we reach that far. So stay warm, stay healthy, and eat well! 
~ Cheers!