Firm, meaty halibut works well with all sorts of flavors. I love roasting it in one pan with two detoxifying wonders – Artichokes and Broccoli – for the perfect hormone-balancing dish.

Ingredients

Serves 2

300g (10 1/2 oz) tenderstem broccoli
360g (12 1/4 oz)halibut fillets
2 tablespoons capers
1 lemon, thinly sliced
a handful of fresh parsley, finely chopped
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chives

For the artichokes

1 x 400g (14oz) BPA-free tin of artichoke hearts, drained and halved.
2 garlic cloves, crushed
extra virgin olive oil
juice of 1 lemon
salt and pepper

Method

1. Preheat the oven to 200C/400F/gas mark 6.
2. Arrange the artichokes in an ovenproof pan with the garlic. Drizzle over a splash of oil, a squeeze of lemon juice and season with salt and pepper. Bake for 10mins.
3. Remove the pan from the oven, add the broccoli and halibut fillets and scatter the capers into the pan. Season well, then lay the lemon slices over the halibut and drizzle everything with a splash of oil.
4. Spoon any juices over the fish and broccoli before returning the pan to the oven. Bake for a further 15mins or until the fish is opaque and cooked through.
5. Before serving, sprinkle over the parsley, tarragon, and chives.
6. Serve with a mixed her salad or some cauliflower mash – recipes for which can be found in The Balance Plan

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Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

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The post Pan-Roasted Halibut with Artichokes and Broccoli appeared first on London Nutritionist - Angelique Panagos, DipION FdSc mBANT CNHC.

Ingredients

Serves 2

Bolognese

1 large onion
250g grass-fed lamb or beef mince
2 cloves garlic, crushed
1 large bay leaf
1 tbsp dried rosemary
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp sage
Ground black pepper to taste
2 tbsp. olive oil plus extra for drizzling
1 tsp salt
1 cups water
6 large ripe sweet tomatoes blanched and skinless

*If you don’t have the time to blanch and skin fresh tomatoes you can use one 400g tin of chopped tomatoes or passata instead.

Zoodles

3 Medium Courgettes

Method

Bolognese

1. Add olive oil to a saucepan and heat gently.
2. Add the chopped onion to the heated oil stirring gently with a wooden spoon till onion softens slightly and start to become golden brown.
3. Add the crushed garlic to the pan and stir.
4. Add the mince and stir to loosen and break up the mince until it is well separated.
5. Add the rest of the spices and salt and stir continuously over the heat until the mince starts to brown.
6. Add in the chopped tomatoes and allow to cook for 15 – 20 minutes.
7. Reduce heat to medium, add water and allow to simmer for 45 min stirring occasionally until the water has reduced.

Zoodles

1. Using a spiralizer, Spiralize the courgettes into a mixing bowl.
2. Add some boiling water to the mixing bowl and soak the zoodles for 5 mins before straining or stir fry in a pan with some olive oil for 3-5 min. You want to just soften the zoodles without over cooking them.
3. Toss the zoodles in olive oil, salt and pepper before serving.

Looking for more recipes? We are always busy developing new recipes so Join my Health Tribe to make sure you’re the first to hear all about them!

I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

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The post Zoodle Bolognese appeared first on London Nutritionist - Angelique Panagos, DipION FdSc mBANT CNHC.