So the cat’s out of the bag… We are expecting a new addition to the Wholesome Cook clan! The little one is due in October and I must say we are all very excited. Aside from not feeling hungry for the first few weeks, I haven’t really had any crazy cravings – do they come later?
I kind of tend to have cravings quite regularly, especially for spicy foods, pickles and sometimes for chocolate, but as Matt put it; I’ve been having strong food cravings for the past 30 years so not much has changed.
What I have been missing though is all those raw and cooked-rare foods I love: poached or sunny side up eggs, sushi, sashimi… and an occasional glass of wine or beer. We broke the news to Zac and Liana at the beginning of our recent trip to Hawaii because it was going to become very obvious, quite quickly that something was up when all I could do was look at the poke and ahi with a forlorn longing. On the flip side though I did manage to confirm the existence of a few different brands of alcohol-free beer during our trip and I found that very refreshing as my previous inquiries at Aussie bottle shops about non-alcoholic beer were met with blank stares and “what’s the point of that?” looks…
Meanwhile, in Sydney, Kasha the dog was left with an essential collection of dog & new baby books to read through (if you are interested or know someone who might be you can find the titles here, here and here). I am told she was studying hard in preparation for life as it will be from October 2016…
One thing I did suffer from in the first few weeks was an outright aversion to fish, the feeling is now long gone and I’m back to enjoying 2 servings a week. This combo is one of my favourites, combining three wonderful ingredients: omega-3 rich salmon and macadamia oil, ripe tomatoes bursting with the goodness of vitamin C and some buckwheat and rocket providing a good dose of folate. This recipe is one of my favourite balancing and now pregnancy meals – you can see I poked the fish open to make sure it was cooked through.
This combo is one of my favourites, combining three wonderful ingredients: omega-3 rich salmon and macadamia oil, ripe tomatoes bursting with the goodness of vitamin C and some buckwheat and rocket providing a good dose of folate. This recipe is one of my favourite balancing and now pregnancy meals - you can see I poked the fish open to make sure it was cooked through.
½ cup buckwheat groats
2 (150g) salmon fillets with skin on
4 tablespoons macadamia oil or olive oil, plus extra to serve
large handful rocket
200g cherry tomatoes, sliced in half
2 teaspoons lemon juice
2 tablespoons feta, optional
Freshly ground black pepper, to taste
Place buckwheat in a small saucepan and cover with water. Bring to a boil then simmer for 5-7 minutes or until buckwheat is tender. Drain over a sieve and leave aside to cool slightly.
Pat dry salmon fillets and remove any scales. Heat 1 tablespoon oil in a small frying pan set over medium-high heat for a minute. Place salmon fillets, skin-side down, into the pan and cook for 2 minutes before reducing the heat to medium. Cook for a further 2 minutes, then turn over and cook for 4-5 minute, or until cooked through.
To serve, divide the buckwehat, rocket and tomatoes between two bowls, drizzle with olive oil and lemon juice. Top with feta, if using, and salmon, skin side up and season with pepper. .
Divide slaw between two serving plates. Top with salmon and serve.