We are off to Spain!

The husband and I are off to Spain this evening (yay!!) 

I'm looking forward warmer weather, longer days, foreign cities,

beautiful art, picnics in parks, historic buildings and cocktails on the beach :) 

You can see what we're up to on our trip by following me on Instagram:

www.instagram.com/andante_w

I'll be back to regular blogging in August. 

Supplements & Fruit Snacks for your Dog

{Rocket}

Rocket is our 'only dog' and spoilt rotten (I've written about making home made dog food

for her here). She often gets treats and I try and add healthy bites and supplements to her food. 

Here are two great images to use a guidelines.   

Use this guide to add some supplements to your dog's diet. 

via here

Rocket loves fruit, so this is great to know ;)

via here

Healthy Fish & ‘Chips’

The perfect mid-week dinner that hits the comfort food spot without the guilt ;) Baked fish, kale chips and mushy peas. 

Healthy Fish & ‘Chips’

Serves 2

Ingredients

For the fish:

2 x 150g – 200g white fish fillets (crumbed for a more indulgent version, un-crumbed for a healthier version)

1 T olive oil

For the mushy peas:

½ T olive oil

½ T crushed garlic

2 cups frozen peas

2 T fresh mint, chopped

¼ cup plain yogurt

Salt and pepper to taste

For the Kale chips:

Bunch of fresh kale

Olive oil

Salt

Method

For the fish:

For a super healthy version: Season and steam fish for 15 minutes.

For a more indulgent version: Pre-heat oven to 180°C. Brown the crumbed fish fillets in a little olive oil and bake for 10 – 15 minutes until cooked through.

For the mushy peas:

Fry the garlic in a little olive oil for a minute or two, add the peas and stir through. Add a splash of water and cook until the peas are tender. Remove from heat and mash roughly. Just before serving, add the mint & yogurt and heat through. Season well with salt and pepper.

For the kale chips:

Wash and dry the kale.

Cut out the hard middle vein and cut the leaves into chip sized pieces.

Drizzle with a little olive oil and toss through to coat lightly.

Spread the chips evenly on a baking tray (or two) lined with baking paper.

Bake in a pre-heated oven at 180°C for 3 – 5 minutes – until the leaves just become crispy. Remove and season with running salt. Serve hot from the oven with steamed or baked fish and mushy peas.