It’s the night before my first exam and i’m somewhere between maybe if I study from now until the morning it’ll start to make sense and if I don’t know it by now then I probably never will. But I decided to give myself a well-deserved break with the hope that a delicious dinner and some time with the housemates would put me in a better frame of mind, and it totally worked!
Sometimes the best revision remedy is to leave your desk and do something creative or relaxing for a while – then come back to it with a productive attitude and power through. Fuel yourself with nutritious and yummy snacks (my fave is hummus with veggie dippers) and give yourself frequent, short breaks – purposeful procrastination! Do some light exercise, read a book or plug yourself into your music library and hit shuffle.
Weeknight dinners to me should be simple but effective, especially the night before an exam. It’s so important to enjoy what your eating but also to nourish your body and mind. This recipe is a really easy but fun weekday winner and there are plenty of ways to make it your own! The roasted peppers are so sweet and delicious and turkey is an ideal lean protein source. You can keep the dip in the fridge for 2-3 days and it goes great with a pitta/wrap, so that’s tomorrow’s lunch sorted! My version is dairy and gluten free so can be enjoyed by more of you.
Tasty turkey-skewers with a home-made tzatziki dip: Serves 1
For the tzatziki dip: (makes 2 servings)
- 6 tbsp plain soy yogurt (I use the Alpro ‘zero-sugars’, natural or greek yogurt could be used for non-DF version)
- 1 thumb length piece of cucumber, watery seed center removed and the rest chopped finely
- 1 small bunch of mint leaves, finely chopped
- 1 tbsp fresh lemon juice
Combine all of the above and give it a good stir. Be sure to taste-test as you go and add in what you think it needs, it’s your kitchen! Place in the fridge so that it is nice and cool to go with the skewers.
For the turkey skewers:
- 10 or so bite-size pieces of diced turkey breast
- 1/2 red bell pepper, cut into bite-size squares
- 1/2 green bell pepper, cut into bite-size squares
- 1 tbsp tomato puree
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic salt
- sesame seeds (optional)
Preheat the oven to 180°C (fan) and line 2 trays with foil. Combine together the spices, tomato puree and salt mix and rub into the turkey so that it is well coated, place the pieces onto one of the trays. Place the pepper onto the other tray, spray or lightly drizzle with extra virgin olive oil and season with a little S&P. Both trays can go into the oven at the same time for 15-20 mins. Keep an eye on the peppers and turn the turkey pieces after 10 minutes, taking out once the peppers are roasted and turkey is cooked through. Now you can make up your skewers! I used 3 -4 pieces of turkey and 4 slices of pepper per skewer, but that’s just because it looked pretty. Meanwhile, your dip is happily chillin’ in the fridge and you can throw together a quick side-salad.
I’d suggest serving with a really quick & simple side-salad (spinach, tomatoes, cucumber, pine nuts, sesame seeds etc…) and maybe a toasted wholegrain pitta! You could also use a different meat, or to make this a vegetarian affair – chunky roasted cubes of sweet potato, aubergine, butternut squash, mushroom etc could replace the meat altogether, get creative!
Just one more thing, thank you all SO much for the amazing response to my first post, I hope this one is just as enjoyable and useful to whoever is reading. Be sure to keep an eye on my instagram and facebook for more recipes and blog updates, I have some really exciting ideas that I just cannot wait to share! Now it’s back to more studying, think I still have a few hours left in me – but then again, Netflix.