Anchovy Spinach Rice | Lemon and Rosemary Salmon | Fitness Food Recipe (FFR)
It's been an overdue fitness food post!
Just had my last surgeon's appointment and all is well, so now I can continue rambling on about what I eat as part of my fitness routine.
Anchovy and spinach rice
I don't usually eat rice, but when I do I try to whip it up differently than just plain rice.
You need:
Olive Oil
Olive Oil
Small handful of dried anchovies
4 Garlic cloves, chopped
1 Shallot, chopped
Large handful of red spinach, cut into smaller leaves
300g (or less) of cooked white rice
1. Take a small amount of anchovies, put them into a mug and add boiling hot water. Not only does this kill any bacteria but it will also soften them up ready for cooking.
2. Chop up garlic and shallots, drizzle some olive oil into your pot/pan and on medium heat, cook them until they are golden brown. Grab your mug, throw away the water and add in your anchovies.
3. Stir in some red spinach - grab the amount of spinach leaves you fancy and gently rinse before cooking. Pan-sear for around 5 minutes or when the leaves have slightly shrunk.
4. Add in your rice and mix in well. Get your spatula into every area of your pot/pan so the rice gets stirred in nicely with everything else inside. Add salt and pepper to taste.
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I couldn't resist scooping some of the rice out in little balls.
Lemon and rosemary salmon (steamed)
Salmon is an incredible fish packed with omega-3 fatty acids and usually contains more than the RDA (recommended daily average) for the average adult when you bake or steam it. It also contains a large dose of Vitamin B12 and Vitamin D plus biotin too - biotin helps to give you lustrous hair and gorgeous skin!
Super easy recipe, just get your steamer ready!
You need:
Black pepper
Rosemary
1 fillet, Salmon
1 wedge, Lemon
1. Sprinkle some rosemary and black pepper on your salmon.
2. Fill 1.5cm of your pot with water and leave to boil. My personal preference is to add a small wedge of lemon into the boiling water so the essences will steam together with the fish later on.
3. Once the water is boiling, prep your salmon onto your steamer and carefully place it in. Cover with a lid for 10 minutes for medium rare cooking (pale white on the outside, pinkish inside). If you want it more fully done, leave it to steam for 15 minutes or until the meat starts to flake.
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I squeezed in a bit more lemon for that extra citrus flavour.
My meals and their portions are very much suited for my needs. Incorporate more protein for lean gains but don't forget carbs to give you that energy!
