There has been tremendous excitement in Finland (which looks very similar to depression in Italy - if you know what I mean - not overly expressive with our emotions, us Finns) around this new invention called NYHTÖKAURA, pulled oats. It is a meat substitute made of oats full of goodness and lots of people have been going on about how great, versatile, healthy and tasty it is.

Not sure about the pack design to be honest. What the hell is the tiger doing there.

So when I've been back to Finland I have been searching for this magic ingredient, but so nuts have the Finns gone for nyhtökaura that it has been sold out every time I have checked. Only during my last visit was I able to find some. When I got home I didn't really know what to do with it and also had lots of lovely moose and reindeer, which I knew exactly what to do with, so I just stuck the pack in the freezer. Now with my next Finnish trip approaching I have tried to empty the freezer to make way for new arctic goodies, so I took out the pack and decided to make a stir fry like I would normally do with chicken.

I was a bit apprehensive as I placed the plate in front of the football watching husband, but such is his trust in me that he just tucked in - I had to retreat to the kitchen in case we were heading for a car crash. But he actually really liked it and pronounced it was very tasty and fresh. Probably more due to the fresh vegetables than the pulled oats, but at least the pulled oats didn't decrease the enjoyment. And he didn't ask what it was, which usually is a good sign.

This is a really easy, healthy and quick weekday meal. If unlike me you are not a fan of chopping,  buy a pack of wok veggies and make it even easier for yourself. And feel free to use any veg you like.

Pulled oats, vegetables and noodle stir-fry (serves 4)

Oil
1 red onion, chopped
1-2 garlic cloves, minced
Fresh chilli to taste, chopped
1 cm piece of fresh ginger, grated
1 carrot, grated or cut to strips
1 red pointed or bell pepper, cut to strips
100g mushrooms, sliced
3 tbsp soy
3 tsp honey

I don't think I've mentioned this yet, and I don't want to brag or anything, but after about 3 months on my revised healthy eating plan husband's HbA1C, which is the long term measure of glucose control, had gone back down to a level that is considered pre-diabetic. The doctor was flabbergasted and asked what was behind this miracle. The wife, answered husband.



I have to give him part of the credit. He's been a very good boy and has completely cut out chocolate and other sweet snacks from his daily diet and is sticking to the contents of the lunchbox I lovingly prepare for him every morning. It usually contains sandwiches made with rye or other wholemeal bread and filled with lean meat or oily fish, tomato and cucumber slices, and for snacks there is unsalted nuts and seeds, fruit and veg like mini-carrots or cherry tomatoes.

There are occasional relapses I'm sure, when the lure of the bounty bar beats the crudites, but that's ok.  Like last Saturday when I dug out some chocolates for the kids, husband ran to the bowl crying "Chocolate!" then grabbing a few explaining he hadn't had any for a long time and happily munching away. No one has to be perfect every single day, what matters is the long term trend. Husband did a "how long do I have left" test on FB and apparently he's going to live another 66 years, which would take him well onto his second century, so that's good news!

I may need to review my red wine and cheese consumption if I want stay here for same amount of time and I definitely think I should if only to make sure there is someone around cooking him healthy meals.

This fish bake has all sorts of good things, like spinach and broccoli and of course the fish, filled with good oils. The potato topping is made healthier and lower GI by leaving the skins on and replacing some of the potato with sweet potato which surprisingly is lower GI than the regular tattie. We find it a bit sweet on it's own, but it works great when used half and half with normal potatoes. If you let the potato slices cool after par-boiling you can even create a nice pattern. Mine were too hot to handle, so the design is a bit more rustic, but beautiful:



Superfood spinach and broccoli fish pie with potato and sweet potato topping

A couple of sprays of rapeseed (or other healthy) oil
2-3 unpeeled potatoes, thinly sliced (I used a mandolin)
2-3 unpeeled sweet potatoes thinly sliced
1 large onion, sliced
2 cloves garlic, finely chopped
Florets of one broccoli
A bag (150-200g) fresh spinach (roughly chopped)
Zest and juice of a lemon
2 fillets of salmon, cut into chunks
2 fillets of cod, cut into chunks
3 heaped tbsp of 0% fat yoghurt (or a couple of tbsp of low fat sour cream)
Small bunch of fresh basil, dill or parsley or 2-3 tsp dried herbs
Salt and pepper

Preheat oven to 200ºC

Par-boil the thinly sliced unpeeled potatoes and sweet potatoes in slightly salted water until they have softened a little, drain and set aside.

Spray a large non-stick pan with oil and saute the onion with a small sprinkling of salt for 2-3 minutes. Add minced garlic and continue frying for a minute or so. Add the broccoli florets and saute for another five mins. Add the spinach and black pepper and cook until the spinach begins to wilt. Spread the vegetables evenly in a baking dish.

Prep the fish, remove bones and skin and cut into bite size pieces. Season lightly with salt and pepper, add the chopped fresh or dried herbs, yoghurt, zest and juice of a lemon and mix well. Spread the fish mix on top of the vegetables.

Top the dish with the potato slices, season lightly with salt and pepper and give the top a light spray
of olive or vegetable oil.

Bake for 25 - 30 mins or until the potatoes are golden and crispy around the edges.

I am sharing my meal plan with Mrs M later.