My family loves a good pesto pasta salad as a side to any main meal. If you have ever been to my house for dinner, or I’ve brought food to yours, then you have probably had a pesto pasta salad. Its easy to make and super delicious. Experiment with what you add. Other options include chopped tomatoes, broccoli, peas or a colour mix of peppers to add lots of colour. Veggies can be cooked or raw for a different taste and texture. Add some chicken to make it a meal. So many options, but always so delicious!
Prep: 10 mins
Cook: 20 mins
What you need:
•11 oz. (320g) whole wheat pasta
•13 oz. (360g) roasted peppers, drained, sliced
•6 tbsp. basil pesto
•1 mozzarella ball, chopped (125g)
•4 oz. (120g) rocket
*salt and pepper to taste
What you need to do:
Cook the pasta according to the instructions on the packaging. Once cooked, drain and rinse under cold running water until cooled.
In a large bowl, toss the pasta and the remaining ingredients together until combined. Season to taste with salt and pepper and serve immediately. Alternatively, place in a sealed container and refrigerate for up to 3 days.
Salmon is definitely a super food full of good fats and protein! Try this recipe that gives it a bit of a kick. Feel free to substitute the coriander for parsley or spinach if coriander isn’t your thing. Try to get wild caught salmon wherever possible.
Trans fats are an unsaturated fat but the trans form results in a straight fatty acid like a saturated fat and so is more solid at room temperature.
They were manufactured in order to make a solid fat that would have a longer shelf life than saturated fats. They do occur naturally in some meat and dairy but in very small amounts.
The body does not digest them as well as other fats and so they can cause problems such as increased cholesterol, decreased visual acuity, increased heart disease, insulin resistance (leading to diabetes), reproductive difficulties, decreased nutrition in breast milk and cancer.
Read labels and avoid anything that contains ‘trans fats’ or says it is hydrogenated (the process of making a trans fat).
Traditional shakshuka originally came from North Africa, but it has become quite popular in the Middle East. This is a really quick, but healthy, recipe when you don’t have much time for dinner. You can also save any leftovers for a protein packed breakfast the next day. Enjoy!