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Be smart when you do your food shopping. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you already have. Make sure that what you have at home is nutritious. This way—even if you pick out something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get wholesome. Intensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart when you choose your food and routines is where it begins. Getting as much physical exercise as you possibly can is another factor. Don’t forget that health isn’t only about how much you weigh. It is more about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to lemon & chilli cod loin with butternut squash & sweetcorm mash, minted peas, creamy potato & cream sauce recipe. You can cook lemon & chilli cod loin with butternut squash & sweetcorm mash, minted peas, creamy potato & cream sauce using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare lemon & chilli cod loin with butternut squash & sweetcorm mash, minted peas, creamy potato & cream sauce:

1. You need 1 cod loin (cut in half)
2. Take 1 lemon & garlic clove
3. Take 1 small butternut squash
4. You need 3 tbsp sweetcorn
5. Provide 1 large potato
6. Take 1 tsp crushed chilli & parsley
7. Get 1 pinch salt, pepper & mint
8. Provide 1 can mushy peas

Steps to make lemon & chilli cod loin with butternut squash & sweetcorm mash, minted peas, creamy potato & cream sauce:

1. in a food bag add fish, chilli, lemon, garlic & parsley.
2. oncr all veg chopped & peeled add to sepearte pans ( butternut & sweetcorn in 1, potato in other) gas mark 6 for 30 mins.
3. empty peas in pan add the mint (cook later)
4. once veg cooking for 20 mins pre heat griddle pan with oil. once hot add your fish (do not pour from bag, only fish not sauce). this will take 7 mins.
5. once veg is done mash the butternut & sweetcorn. do the same with potatos.
6. check your fish is fully cooked. add milk to your cream sauce & serve.

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