Thanks ManjiB
Both those ideas sound really good Ive cut right back on salt though but that dressing sounds really good. Have to use salt for some things - bread for instance as you and many have said it’s about balance.
I’ll experiment with healthy chips too. Rups soup sounds ace too.im glad I asked around this morning!
Thanks ManjiB (&everyone)
I do the same for salad, drizzle of olive oil (Portuguese olive oil only) and a cap full of white wine vinegar, then mix. I used to do the jar thing but don’t bother now, salad tastes just as great. Diolch for reminding me about the soup, a recipe will be on the forum soon.
Diolch a chroeso mawr i chi - I’ve heard the pronunciation of this and it isn’t at all easy!!!
Not easy at all. My youngest son, eleven, brought me his school books to look through yesterday … science, history, re, maths, and geography. They were all in Welsh. He can write, read and speak fluently for his age. I was on a struggle-bus to get through each page but he was very patient with me. Ironically, the subject he excels most in is English 
Bora Da Rups!/everyone!
Thanks for the Dressing mix - I’ll be trying it later. Love the Welsh my nieces kids both proper Welsh people - born Bodelwyddan near us - u anywhere close? Your kids sound really talented with the Welsh it’s great it’s taught in schools i think.
Soup sounds brilliant btw looking forward to that.
Have a good day mate
Nice one @Baldrick Good to hear some Welsh spoken about. My father is Welsh, silly me, I rebelled, probably shouldn’t have. Regret it now. Never mind
So here’s my go at healthy fish & chips
Ok definitely not fine dining🤣and not perfect yet. The chips were home cut very light drizzle of olive oil & cooked in air fryer. The fish Alaskan pollock (Tesco do pack of 5 at 2.30ish good price i think?). I think it would go well in a soup or pie/chowder or similar. The mushy peas ok I cheated but used up the last tin🤦♂️. Next time it’s ManjiB mushy peas. Improvements next time - some vinegar or a dressing i think would add to the experience but im open to ideas.
Looking even better was the salad I had for lunch with Rups dressing- lovely but I didn’t take a picture. Dressing mix was ace btw thanks Rups.
Don’t give up on me yet - im learning 
……
Well done a great first attempt. I don’t like mushy peas but would happily eat the rest 
I’d happily scoff that down.
Thanks for the encouragement everyone. And all the ideas nice trying new foods.
There are a few recipe ideas here if you are feeling adventurous.
Good Evening healthy eaters!! - Today I made the following vegetable curry.
Alright doesn’t look much but The first curry Ive ever made from scratch no purchased sauces though some of you experts will tell me ive cheated! I didn’t add any salt left out the carrots 
but substituted broccoli and cauliflower. Resisted the temptation to add a tin of baked beans:man_facepalming:but thats always an option. I liked the idea of no pre cooking obvs can add meat (or fish?) if desired. Please any advice or comments- I think it’s pretty healthy?
Result… well I thought it tasted pretty good!
Thanks again everyone for all the encouragement.
Thanks Wolfie,
I’ll definitely try some of those recipes. Im definitely on an adventurous streak!!
Thanks again👍
Good evening or should I say “noswaith dda”, or i could just say Namaste|
Congratulations on making your first curry from scratch 
The substitution of carrots with broccoli and cauliflower is very good as these are cruciferous vegetables which are super healthy - I use both these in cauliflower cheese with mushrooms and potatoes.
I don’t stick to recipes - just use them as a guide and then go freestyle. i any vegetables available or if I fancy something specific then I buy it.
Tinned baked beans are actually good and there is no shame in using tinned beans - I use these as well as chickpeas. Sometimes using aids is good - 
I also like to garnish with coriander or parsley.
Final tip - rice.
Recently I discovered that resistant starch is healthier for us and so any starchy foods eg. rice, pasta, potatoes etc. can be cooked, cooled and refrigerated and then used the next day. They can be eaten cold or reheated but there are health benefits of doing this. You can look up resistant starch if you would like to know more.
Normal starches break down into glucose when digested. Resistant starches do not break down. As resistant starch ferments in your large intestine, more good bacteria are created, boosting your overall gut health. You’ll also get less constipation, lower cholesterol levels, and a lower risk of colon cancer
Keep it up !!
Looks fantastic @Baldrick, and I agree with @ManjiB about the broccoli and cauliflower. The important question is: did you make enough for more meals? Things like curries lend themselves well to batch cooking, and I reckon they taste even better reheated.
On the subject of resistant starches, I experimented with the idea last time I had a glucose monitor, but they didn’t make much difference to my glucose levels. Might be different for other people though, and the theory seems sound. What did make a difference was adding plenty of fibre to go with the carbs. A side salad with a curry has never seemed right to me, though, so instead I like to shred some cavolo nero and sauté it with cumin, nigella, mustard and fenugreek seeds.
I love side salads with anything and full blown salads are amazing to with so many variables e.g. vegetables, fruits, nuts, cheese, quinoa etc. etc.
Cauliflower is an essential for me in a curry, I can shrug off most veggies in a curry but find cauliflower is a juicy, neutral bite in the spice mix. I, personally, don’t really like sweet veggies like carrot, pumpkin or sweet potato. I keep the holy trinity of curry spices always on my shelf; turmeric, cumin and coriander powder. I use these to make batch loads of Dahl, mostly saag Dahl with spinach. I hope you are enjoying cooking through a different lens, I like using up stuff, I like to eat fresh but must be frank (avoiding honest as not to confuse @ManjiB) - I am a bit of a pie and sausage man, so have my treat days too.
After stroke, all I craved was salads and soups. I can merrily tuck into a full bowl of salad, like them with green beans, feta, chickpeas, lettuce greens, onion, tomato and grated cucumber. If I add a meat, it will be tuna. One of my favourite cold fish salads is fresh or cured anchovy, thinly sliced garlic, and a drizzle of olive oil.
Thanks Harimanjaro and ManjiB
Especially the info re cauliflower and broccoli they are pretty much my go to veg it’s nice to know how good they are.
Yep I made plenty had seconds today - you are right it’s even nicer second time around. Ive frozen thirds🤦♂️ don’t know how it will survive a freeze but worth a try. I’ll look at some other recipes now. I also find the idea of salad with curry a bit odd but I’ll give it a try also that Cavilo Nero which looks good. I think vege meals offer a lot it’s all I had on Everest and tbh i didnt miss meat (though ive no intention of giving it up) but it’s all different flavours and textures. Interesting.
Thank you for all the info and encouragement.
Thanks Rups
Soups are another thing I want to explore- im thinking chunky stuff also sea food maybe more like a stew (or chowder). Definitely getting into salads atm especially with a good dressing. Poached egg with it goes well and a good excuse for mayo topping. Im finding tuna quite versatile - normally tinned but I’d think fresh would be nice. Im a bit wary of garlic (which I love) also cheeses (IBS) but a little is ok. Love the textures. I have just thought maybe feta and Halloumi might go down ok🤷♂️. Worth a (careful) try!
Thanks again Rups
