Stay Cool and Hydrated

We are back!

I hope you all had a lovely Christmas and New Year and are now making the most of this lovely warm weather that we are having. 

This weeks tip is to remember to stay cool and hydrated. 

I don't know about you, but I have certainly found it too hot to even be outside at times due to the hot weather that we have been having. The peak times to avoid being outside is between 11am and 2pm and I know that this is when most people are out and about particularly on the weekends. If you are out and about during these times, make sure you stay in the shade as much as possible, lather on the sunscreen, wear a hat and a lightweight long sleeve shirt. 

It is also very important to stay hydrated in the hot weather. Fill up a plastic drink bottle and drink and re-fill it a couple of times a day. Keep it in the fridge to make it extra refreshing. If you get sick of the taste of water - try adding sliced fruit or vegetables such as oranges, lemons, limes or cucumber.

This weeks recipe is a super simple and light pasta dish

Summer salmon pasta

  • 350g penne pasta
  • 2 Salmon steaks, about 175g/6oz each
  • 1 tbsp olive oil 
  • 2 tbsp pine nuts
  • 1 red pepper, deseeded and chopped
  • 300g mushrooms, sliced
  • handful basil leaves
  1. Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

  2. Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

  3. When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving.