Fish, Chips and Mushy Peas

Hello, hello hello! What a week! A weird week with a good ending! So last Saturday I attended Balance festival with my favourite foodies! I tried Everything! Went to Everything and ate and drank EVERYTHING! It was such an amazing day which gave me an amazing buzz, a lot of lovely people and I want to be there doing a stall next year! The dream! Along with all the other foodie stalls! This year calls for pushing LeitchyCreates to the full! So a few weeks ago I mentioned I was going to do a personal training course. Well it got cancelled last Friday and at the time I thought it was the end of the world but you know what, it was the best thing that could of happened! So for the past few weeks, since booking on to the course, I’ve been so low, so tired, so emotional, so anxious and basically not myself and I felt myself slipping into old ways. I think I wanted to do it for the money and for a reliable income! Plus if I wasn’t doing the foodie scene, the fitness would be next in line. However, the foodie seen is 100% more exciting for me and I found it impossible to focus on me and my business when trying to learn a whole new subject. Also the work scared me and not in an exciting way! Just a scary, stomach in knots, dreading, wanna cry in a hole way…. haha! So I spent the first half of the week looking for a course and stressing and then Wednesday I realised, what the hell am I doing?!!?!? and decided and got so excited about the future of LeitchyCreates. I am a foodie through and through and I do believe in myself. My chocolates having been going so so so well and I’ve got so many ideas for new products and different ranges on my website. All under the raw theme. I’ve also got a few events I’m planning and other things I’m going to keep under the hush hush until I have them all planned out with dates and things so that I can share. I also want to do the Sano school of nutrition online course. That was made definite after I spoke to them on Saturday and I can’t wait to get started it and practicing it through my own recipe development. So I think thats everything for this week! I’ve also been doing a lot of baking for todays stall at Nuffield Health in Sheffield. I’ll be there from 9am – 1pm and non members and members are welcome! I dropped off my raw chocolate cheesecake at Foundry Coffee roasters cafe in Sheffield and don’t forget my chocolate boxes are now available on my shop!

Have a lovely weekend!

Ingredients – serves one

1 courgette, cut into chip like sticks

1 tsp avocado oil

salt and pepper

100g frozen peas

a handful of cury parsley, finely chopped

1 tsp olive oil

salt and pepper

1 tbsp lemon juice

1 tsp avocado oil

150g skinless salmon fillet

1 egg

2 tbsp ground almonds

salt and pepper

a handful of pea shoots

a heaped spoonful of sauerkraut

Method

Preheat the oven to 210 degrees.

Line a tray with parchment.

Pop the courgette sticks on the lined tray and drizzle over 1 tsp of avocado oil and a pinch of salt and pepper.

Mix well and spread out.

Pop in the oven for 20 – 25 minutes – until golden.

Heat a pan over a medium heat and add the peas, fry until cooked and turning golden.

Pour into a bowl with the finely chopped parsley, olive oil, a pinch of salt and pepper and the lemon juice. Mix and mash with a fork as much as possible.

Whisk the egg in a shallow bowl and pop the ground almonds with a pinch of salt and pepper in another. Dip and coat the salmon fillet in egg and then pop in the other bowl coat and roll  in the almond mix.

Drizzle 1 tsp of avocado in a frying pan over a medium heat, place the salmon fillet in the pan and fry on each side until golden.

Pop the crispy salmon fillet on a plate with the mashed peas, courgette chips, a dollop of sauerkraut and a handful of pea shoots.

Enjoy,

Leitchy xx

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