Flex Food


No fad diets!  Just plenty of tips and advice on adopting sustainable lifestyle choices and insights and inspiration on good clean nutrition. 

Most of the food that I eat is fairly simple... I LOVE food, in fact there isn't much I really don't like. I hate to be hungry... I think the term "Hangry" may have been invented with me in mind lol.  I am REALLY busy with a full time job, in which sometimes I travel, 2 young children, a boyfriend and now a blog (eeek!) so, I honestly don't have an awful lot of time for elaborate recipes and dishes... I love to experiment but unfortunately that's saved for the odd occasion at the weekend when I have time or evenings that aren't a mad rush. 

So I want to share with you some of the tips and tricks I use to make simple clean food taste good, and to show you how I put them together quickly and easily.  

So, I post a lot of food!!  And you'll notice that rather than elaborate dishes, most of the food that I post is quite clean and simple.  For me it's about putting things together that taste good and give me the fuel I need quickly.  I eat at my desk while working most of the time, not entirely healthy I know, but a compromise I'm sure lots of people make to get things done. 


Here's a meal I eat fairly frequently -  Seabass with broccoli and spinach.



I use fresh fillets from the fish counter.  You can freeze them if you're not using them right away but make sure they are fully thawed before cooking. 

I season with a little salt and pepper and fry in half a dozen sprays of coconut oil (heat the pan so the coconut oil just starts to bubble) then place fish in skin side down.  Cook over medium heat for 10 minutes or until you can see the edges of the top side of the fish turn from translucent to white. Turn over and cook for a further 5/10 mins on the other side or until fully cooked all the way through. 

Seabass is one of the oilier white fish so you don't need much oil at all. I like seabass because it has a lot more taste that some of the other white fish, the texture is great and it's low in calories. 



I steam all my vegetables. If you don't have one it really is worth investing in a steamer - here's one at argos for a tenner http://www.argos.co.uk/product/8612050.  A tenner!!!  Best tenner you'll ever spend. 

I steam my veg for between 5/10 minutes depending on the veg.  I also put a little sea salt on the veg as it's steaming, it brings out the natural flavour.  I only lightly steam the veg for a minimum amount of time so that I retain all of the goodness - the longer you cook vegetables for the more of the nutrients you lose, so where possible it's actually better to eat them raw or as close to. I also don't like soggy veg!  I like my veg aldente (just cooked), and I prep a day or two in advance and store in the fridge so I don't want to continue cooking the hell out of them when I reheat. 


The below is an example guide to the veg that take the longest to cook in order of those that need longer down to those that need a couple of minutes (and I mean literally a couple of minutes). Of course you can also stir fry veg - yummy!

Swede and turnip




Sweet potato

Green beans



Mange tout

You can also steam frozen veg!  I always have a bag or two of frozen veg in the freezer for emergencies in case I run out.  Bonus! It's pre-prepared and all you have to do is chuck it in the steamer! You may have to steam it for a little while longer if steaming from frozen so keep checking by inserting a knife in to the veg until it's a soft as you want it. 

Don't have a steamer?  You can steam veg in the microwave in a suitable microwaveable bowl with a touch of water and with a plastic microwave cover on top.  


Half a bag of spinach on a plate or in a bowl, sprinkled with sea salt and a tablespoon of water.  Microwave cover on and in the microwave on full power for 30-60 seconds or until wilted. Simple. 


So, if like me you're strapped for time and want some tips on fast and efficient good good, or you're in the 'can't cook won't cook' camp,  keep an eye out here where I'll be posting simple plates of food and deconstructing them.  I'll be posting the recipes I do use here also.  Any requests or questions?  Just email This email address is being protected from spambots. You need JavaScript enabled to view it.

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