Grilled Fish Tacos
with Pineapple and Mango Salsa, roasted tomato salsa and an avocado dressing

One of my most memorable dishes from my holiday to Thailand over Christmas was the Grilled fish tacos which I had for Christmas Dinner in Surin, Phuket. This was probably the only ‘non-thai’ meal which we had the whole time we were over there, but it was definitely something special and I wanted to try and recreate it as best I could at home. I love the bold flavours of this dish, and the mix of all the different textures. I used haddock but you could substitute for any white fish such as tilapia or cod, or even salmon, but if you don’t like fish this recipe would also work well with chicken.

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I am a big fan of adding fruit to savoury dishes, I almost always add raspberries to my daily salad as I like the burst of sweet flavour that they  give. Here the combination of pineapple and mango with the hot chilli and sweet pepper and onion is incredible even if I may say so myself! It adds a fresh and juicy flavour to the otherwise smokey and spicy mouthful. You can always omit the chilli if you don’t like your food as hot. I am going to make up some more of this side dish just to have with some grilled chicken one day this week, it was that nice!

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Roasting the vegetables before making the tomato salsa rather than adding them raw, adds a lovely smokiness to the dish. I am guilty of buying shop bought salsa on a regular basis, but you can certainly tell the difference and will be trying to make more of an effort to make it myself!

Give this dish a go, your friends and family will thank you for it!

pineapple-clipart-pineapple-clip-art-pineapple_4Pineapple and Mango SalsaIMG_7755.JPG
30g Pineapple
30g Mango
30g Red Pepper
20g Red Onion
Half a green jalapeño chilli
Lime juice

Cut the fruit, pepper and onion into small cubes, slice the jalapeño chilli up finely and combine in a bowl. Add some chopped coriander, a squeeze of lime and some salt. Stir and refrigerate until needed.

tomato-clipart-ripe_fresh_garden_tomato_0515-1006-2505-3704_SMU Roasted Tomato SalsaUntitled design-64
3 Salad tomatoes
Quarter red pepper
Quarter yellow pepper
Quarter Red onion
2 green jalapeños
1 calorie oil spray
Ready chopped garlic

Chop all the ingredients into small chunks. Cover a baking tray with foil, add the vegetables and spray with the low calorie oil. Season with salt and pepper and add a few smidgens of the ready chopped garlic. Roast in an oven at 200degrees for about 10minutes before switching to the grill for a further five minutes. Don’t worry if they begin to blister and burn a little bit, this will just add to the flavour. Remove from oven and allow to cool (*important). Once cooled add it all to a food processor and blitz until desired consistency.

Avocado HalfAvocado dressing
25g Avocado
25g Fromage Frais
Chopped Coriander
Lime juice
1 Spring onion
Ready chopped garlic

Add all ingredients to a food processor and blitz until smooth. Make sure to taste and add salt and pepper as needed. You don’t want to prepare this one too far in advance as the avocado will tend to turn a mucky brown colour once it is open to oxygen!


Pineapple Salsa….Avocado Dressing….Roasted Tomato Salsa

fish-taco-clipart-1Fish Tacos

150g Haddock
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Smoked Paprika
1/2 teaspoon Chilli Powder
Salt and Pepper
Tiny squeeze of Honey
1 teaspoon Olive Oil
Half a lime

Cut your fish into bite sized pieces, then combine in a bowl with the rest of the ingredients. I left mine in the fridge to marinate for about an hour just so that the fish had chance to absorb all of the flavours. If you don’t have time then don’t worry, it will still work!

Heat a frying pan or a griddle, spray fairly liberally with low calorie cooking spray, add the fish and allow to cook. Be careful not to flip or move about too much otherwise this will break up the fish, it will also lead to slightly charred and crispy bits which is what you are after! Should only take a matter of minutes depending on size of chunks of fish.

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I served mine with two warm small tortillas (kids ones!) from Morrisons, as well as some sliced red and white cabbage for the added crunch and a fresh salad on the side to go with any extra fish or salsa which you have left!

I am writing this post at 6am in the morning and my tummy is rumbling to eat these again!


Fish is such a great source of Omega 3 fatty acids which we need in our diets as the body can’t make them itself. These types of fat are important as they keep our joints mobile, improve cardiovascular and nervous system health and they act as an anti-inflammatory. I am also sure you have heard that fish makes you brainy! This is kind of true because low omega 3 consumption has been associated with memory loss, difficulty concentrating , Alzheimer’s disease and other mood problems. It is recommended that you try and get about 2-3 portions of fish in your diet each week, or if you are not a fan then do a little bit of research and look at supplementing each day instead to ensure your omega 3 levels are topped up!


That’s all from me today. Hope you have enjoyed this one!

Love Abi xxx



It is that time of month again when i collate some of my favourite things, fitness and non fitness to share with you all. Let me know what you think!


Tesco Frozen Smoothie

It’s the timIMG_7200e of the year when all the supermarkets start bringing out their summer products, with Ice-cream obviously playing a key role. I spotted this new range of frozen smoothies in Tesco and had to get myself a couple to try. I chose ‘Apple, Pear and Kiwi’ as I thought it was quite an original flavour, and also Strawberry, Mango and Banana.’ They are both delicious, I probably prefer the latter as to me it is a little more creamier, but i could quite happily eat them both! There were a couple of other flavours in the range which I will definitely go back and try.

The macros and calories in them are really good, especially in comparison to regular ice cream. In fact you could eat the whole tub for 325 calories if you so wish! But per 63g serving which is a plenty, (okay, maybe i have two servings at a time!) there are only 65calories; 1.2g Fat; 11.7g Carbs and 1.8g of Protein. Absolutely perfect for that end of day treat, if only it were a little warmer and we could enjoy it outside!
£2 per tub.




Aldi Milk LolliesUntitled design-58
Aldi’s version of the Mini Milk. These come in a pack of 8 a
nd I think there were 3 chocolate, 3 vanilla and 2 strawberry ones. Each lolly is under 30calories! Fat<0.5g; Carbs 4.7g and Protein 1g. There are quite small but if you are the type of person who just needs a little something sweet to round of a meal then these are great. Really tasty, the chocolate one is obviously my favourite!



Grenade Carb Killa bars

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I have been a fan of the Grenade Carb killa bars for quite some time, I find them much tastier than quest bars and like to have then on hand if I am ever away from the house and in need of a protein packed snack. This month they released the latest flavour which was White Chocolate cookie. OMG, they just taste like a milky bar! I would recommend this flavour and the Caramel Chaos. Not a huge fan of the Fudge brownie or Cookies and cream. The macros and calories are: 216 calories, 22.4g Protein; 15.2g Carbs (of which 5g is Fibre) and 8g Fat.
I picked up a box of 12 from muscle food for £20.99.

Zanna Van DijkIMG_7679.PNG
If you like some of my work, then you will really enjoy following this girl. She is originally from Beverley but now lives in London, and is a bit of a social media star which a great blog, Facebook page, instagram, snapchat and youtube channel; as well as being a model and reading her own fitness clothing line. Along with two of her friends she has created the Girlsgains movement which encourages females to live a healthier, better lifestyle. Zanna creates delicious recipes, informative blog posts and entertaining youtube videos on all things health and fitness related. I find her extremely inspiring whilst still being ‘real’ and showing what her life is really like rather than just the perfect snapshots that some social media accounts show.



Plank extension with crunch

I saw Millie Macintosh doing this exercise on Instagram and decided to give it a go. It is a great exercise combination which targets your glutes, core and shoulders.
Get into the high plank position; wrists, elbows and shoulders inline. Try not to let hands go too far out in front as this places unnecessary strain on the shoulder joint. Then lift your leg up towards the ceiling before crunching it in towards your chest, breathing out as you do so. Repeat on each leg 10 times to begin with!

You can see two of my clients Caroline and Jude performing this exercise below but I will have an instagram video of it up ASAP!

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Is there anything you have been particularly loving this last month (apart from Easter Eggs!!) which you think I need to sample and try out? Let me know!

Any feedback is always welcome!


Love Abi xxx



Two recipe posts in one week….lucky readers!

I put the photo up of my Tupperware Thursday Tea on social media and got a few requests asking how I made it, so your request is my demand!

In Thailand they serve pineapple rice in an actual pineapple and it is one of my favourite dishes out there so I thought that it was about time that I had a go at cooking it myself! This meal is a great mix of Protein, Carbs and Fat, perfect for your post workout meal. I love the bursts of sweetness from the pineapple and then the crunchy cashews.


Who needs a plate when you can use a pineapple?! **Disclaimer: this is not my photo!!


It isn’t typically a spicy dish in Thailand, but I always like the kick of chilli so you can add more or less depending on your tolerance to spice. I also added some ginger, mainly because I had bought one of the easy squeeze tubes from Aldi last week and wanted to see what it was like, but also ginger has many health benefits. It has anti-inflammatory properties which means that it can reduce muscle soreness and joint pain, it may lower cholesterol and improve heart disease risk factors, and I am sure that you have heard of its medicinal benefits if you are suffering from a cold or sickness.

I used the Coconut and lemongrass ready cooked portions of rice from tilda, but you can substitute for regular basmati rice if you prefer.

Chicken and Cashew Nut Pineapple Rice


150g Chicken Breast
100g Tilda Coconut and lemongrass basmati rice
10g Cashews
100g Pineapple
70g Broccoli
50g Asparagus
50g Baby Spinach
100g Mushrooms
Thai 7spice seasoning
Ready chopped ginger/chilli/garlic
Light Soy Sauce



Chop the chicken into bitesize chunks, spray some frylight into a large frying pan or wok, then add the chicken and a few shakes of the thai seasoning.

Meanwhile, chop up your vegetables (except the spinach) and pineapple.

Steam the broccoli and asparagus for 2minutes. I just do this in a metal colander with a pan lid over some boiling water.

When chicken is cooked, add your chopped mushrooms and rice. Stir fry and then add the rest of the vegetables, diced pineapple and cashews.

Once mixed together, simply add about half a teaspoon of each of the ginger, chilli and garlic, but do this to taste! Add a couple of splashes of the light soy sauce, and mix for a few minutes before serving piping hot with a few squeezes of lime.

Less than 10minutes from fridge to plate!

pineapple-clipart-pineapple-clip-art-pineapple_4Calories: 479
Macros: 45g Protein; 42g Carbs; 14g Fat


Mix it up and have something different for tea this week 🙂

Love Abi x