Thoughts On Dry January, Diets and a Recipe for Salmon Tacos

Homemade Salmon Tacos (Recipe)

Homemade Salmon Tacos

It won’t surprise you, but I don’t do dry January. Nor do I do diets. I reign myself in, become a little more pragmatic and try and restore balance by eating a little lighter but still in normal amounts. Or rather, I start eating normal amounts. Replacing sour cream with yogurt. Eating more fish and less meat. A bit more salad. Lots of avocados. Frying less, although still a little. Lighter Brighter cooking is what I shall call it. It is all about being aware that every little bit makes a difference but not killing the enjoyment of it. Food is sustenance and a source of great pleasure. The key to health is home cooking, moderation and exercise. And good sleep.

With diets, I think a lot of people feel better not because they have cut out a food group (don’t get me started), but because they have started paying attention to what they eat, and what they cook. One very big thing is cutting out processed food. Some go from not cooking at all to eating predominantly home cooked food. I bet that if you speak to a lot of very successful dieters, you will discover that they transitioned from not really thinking about what they ate to being a lot more considerate about what they cooked, and eating less processed food. They almost certainly exercised a lot more.

The reality (certainly for me) is that even when you think about what you cook (and I do a lot), it doesn’t mean that you are necessarily eating well. But when you do think about it from a health perspective, and start to feel the benefits of Lighter Brighter cooking, when you can see exactly what you are eating, not through a film in a plastic tray spinning around in a microwave, but because you have cooked it and see just how much of everything has gone in, that is empowering. When you cook, you can also adapt your recipes to make them lighter and no less delicious.

Enter salmon tacos. I am lucky that I live near a great fishmonger (and I have a great butcher too). Last Saturday I went late and there was not much left, but there was some lovely salmon. I did two things with it it, a teriyaki (a simple combination of 50ml soy sauce & 50 ml mirin with 1 tsp of honey, reduced by half over a medium heat, and then used to glaze a just-cooked piece of salmon, delicious) and also some lovely light salmon tacos.[Read more]


Recipe: Chef Baka’s Banana Fritter Recipe (from Palm Island)

Chef Baka's Banana Fritters

Chef Baka’s Banana Fritters

Every morning on Palm Island, I would ask what the local breakfast was, and almost always order it. I love Caribbean breakfasts.

On my first morning, the local breakfast was banana fritters. Well, yes please. The bananas here are fantastic, rich and sweet, almost like they have been soaked in a rich banana syrup. I made banana fritters in school at Home Economics and was quite taken with them. These, however, were different.

My school banana fritters were slices of banana, fried in batter. Just that and for a 13 year old Irish cailín a revelation. These Caribbean banana fritters are more of an intense banana American pancake with some gentle spicing. Fluffy, light and like a morning banana tickle. Except that sounds quite rude. It isn’t!

Like banana bread, they are made with bananas just on the right side of brown – speckled skin with some yellow bits – mashed until soft (do you remember banana sandwiches?! I used to love them) and then added to the fritter mixture. Perfect for bananas that have gone too far to eat. Frugal & a wee bit healthy too.

I loved those banana fritters and I ordered them regularly, so I asked Chef Baka for the recipe. He went one better and showed me how to make them. He does weekly cooking demos on Palm Island so he did this one for me.

Cooking Banana Fritters with Chef Baka

Cooking Banana Fritters with Chef Baka

So, here it is. Enjoy! Do let me know how you like it.

Note on the recipe: the recipe is in American cups which I have converted to mls / g. I have included both. Our bananas are not as sweet as the ones here, so it may be wise to add the sugar if not completely ripe, or a drizzle of maple syrup.


RECIPE: Chef Baka’s Banana Fritters


3 big ripe bananas, mashed
1 & 2/3 cups / 250g flour
2 tsp baking powder
1/2 tsp nutmeg (more if you like it – I do!)
1 tsp Cinnamon
2/3 cup / 160ml milk
1 egg
2 tbsp brown sugar (optional)
Oil or butter (for frying)


Mix the flour, baking powder, cinnamon, nutmeg and sugar in a bowl.
Beat egg well, then combine mashed banana and milk.
Add dry ingredients and stir with a fork until the batter is smooth.
Heat a frying pan to medium-hot and add enough oil to coat the flat area.
Scoop a tablespoon of the batter onto the pan when the oil is heated to medium hot.
Fry on one side until small bubbles start to come through the batter, you will know then that that side is done.
Flip over and flatten the batter slightly.
Fry for a couple of minutes until medium brown.
Place cooked fritters on a few layers of paper towels to absorb excess oil. Best served warm but cooled is good, too.

Further info on Palm Island, and on Tropical Sky’s package to Palm Island.