Three years ago I did something I wasn’t sure would work.
It all began when my friend Caroline was telling me about one of those weight loss programs that comes with an exercise schedule and detailed meal plans.
With her new, more slender figure Caroline was looking amazing. So I asked her how she had found the whole experience.
Her answer surprised me.
While the motivation and commitment to exercise had really helped, the thing she loved the most were the meal plans. Each week she’d just print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.
Each night she’d walk into the kitchen, look at her notes and just start cooking.
No agonizing over what to make.
No having to ‘think’ at the end of a long day.
Then she said,
‘You know what would have made it even better? Some of the recipes were a little time consuming, and the shopping lists were really long. It would be brilliant to have meal plans using your simple Stonesoup recipes.’
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Lemony Miso Salmon
I am completely addicted to this lemon and miso dressing at the moment. So much so that I’ve been making it by the bottle and keeping in the pantry ready to add a zesty freshness to salads, vegetables, fish – whatever I’m cooking really. It’s soo soo good!
If you haven’t used miso paste before, it’s really worth experimenting with. Like soy sauce it adds those super tasty complex savoury (umami) flavours that takes food from OK to absolutely delicious. See here for more ideas for using your miso.
enough for: 2
takes: 15 minutes
2 teaspoons white (shiro) miso paste
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
2 salmon or other fish fillets
1 bag salad leaves
1. Combine miso and lemon juice in a jar or small bowl until smoothish. Whisk in olive oil. Taste and season if needed – a little more miso or lemon.
2. Rub fish with a little oil and pan fry or BBQ for about 3 minutes each side on a medium high heat, or until you’re happy with how it’s cooked.
3. Divide salad and fish between two plates and drizzle over the lemony miso goodness.
no miso – soy sauce is a good substitute.
big batch of dressing – mix 1/2 cup lemon juice with 2 generous tablespoons white miso paste until smooth. Gradually mix in 1 cup extra virgin olive oil. Taste and adjust if needed. Store in a bottle in the pantry for a month or so (if it lasts that long!).
vegetarian – toss the dressing onto grilled veggies – think eggplant (aubergine), zucchini (courgette) and peppers and serve with some goats cheese, feta, poached eggs or toasted almonds for extra protein. The dressing is also wonderful on cooked lentils.
extra lemon kick – add the finely grated zest of your lemon.
carb-lovers / more substantial – serve with steamed rice or cooked rice noodles.
different fish – great with most fish so don’t feel the need to stick to salmon.
extra layer of flavour – marinate the fish in half the dressing for an hour or so before cooking. Use the remaining half to dress the salad.