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'It's a dish I'll never get sick of': Personal trainer Kerie shares three go-to recipes for breakfast, lunch and dinner

Kerie Dillon takes us through a day on her plate.

EACH WEEK, WE ask a home cook about their favourite dishes to whip up for breakfast, lunch and dinner. From simple meals that you don’t need a recipe for, to dishes that take a little more time but are worth the wait.

The rundown

Name: Kerie Dillon (@a_happy_healthy_)
Occupation: Fitness instructor/ personal trainer
Where? Co Limerick
Cooking style: I love cooking meals in batches so I can be prepared during the week. It spares me a lot of time and helps adhere to having healthy, balanced meals.

Kerie’s favourites

Breakfast: Simple veggie muffins

image2 Source: Kerie Dillon

I love this recipe because I am not a morning person and usually get up late. Preparing these the night before or on a Sunday spares me cooking in the mornings and also helps me not skip breakfast. It’s a quick and easy recipe full of micronutrients and protein to start the day, keeping you fuller for longer!

To make them, grease a tin with butter, preheat the oven 180-200°. Whisk 10 eggs with a drop of milk, add salt and pepper. Chop up your vegetables (I use mushrooms, peppers, broccoli and spinach) and fry. Add the vegetables to the tin, and pour in the egg mix. Put in the oven for 20 minutes.

Lunch: Roasted butternut squash soup

image3 Source: Kerie Dillon

Homemade soup is a great option for lunch. It’s easy to make, perfect coming into the winter months and very easy to take to work if you can heat it up. It also has many benefits; low calorie density, high in micronutrients, inexpensive and can be made in batches and kept in the fridge for about four days.

Dinner: Simple peanut coconut curry

unnamed-5-93 Source: Kerie Dillon

I love a curry, especially when it’s packed with flavour. It’s a dish that I can never get sick of. I like to pack my curries with plenty of vegetables. Once the right combination of spices are used, it’s a game changer.

To make this, fry onions, garlic and ginger in a hot pan with olive oil. Add chicken and brown it off, and then whatever vegetables you have. Add a bit of paprika and curry powder, and mix well. Then add two tbsp of peanut butter, a bit of tomato paste and a tin of coconut milk. Simmer for 20 minutes and serve with basmati rice.

More: ‘I freeze this in portions to see us through the week’: Cookery teacher Fiona shares her go-to breakfast, lunch and dinner

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