Courgette, prawn & pesto spaghetti 

If you’re like me and have the weakest spot for pasta then this will tickle you in every possible way! This dish is specifically targeted towards anyone on a low carb diet, or just for anyone who wants to eat something delicious without feeling bloated at the end. It is very very low in carbs and this dish is suitable for vegans and vegetarians once you take the prawns out and buy vegan pesto or make your own.

You will need:


1. Heat up your saucepan and drizzle your olive oil in. Once that’s heated, add in your onions and garlic and stir until they are translucent.

2. Add in your prawns, cook them until they turn pink.

3. Throw in your courgette and mix your prawns through. At this point some liquid will come out, you may pour the liquid away or keep it. I kept it, to thin out the pesto.

4. Scoop your pesto onto the courgette and gently stir in.

5. Once your courgette has warmed up, turn the heat off and decorate with tomatoes, basil and add black pepper. (You may also add a little bit of Parmesan cheese).


Prawn & Cashew Butter Curry

You will need:

  • 500g raw king prawns
  • Florets of 1 broccoli
  • 1 small onion, diced
  • 2 garlic cloves, chopped
  • 1 scotch bonnet pepper, chopped (can opt out)
  • 2 tbsp Pip & Nut cashew nut butter
  • 200g mushrooms, chopped
  • 50g coconut cream
  • 2 tbsp jerk paste
  • 2 tbsp olive oil
  • Salt for flavour (if it needs it)


1. Make a paste out of the coconut cream and jerk paste and stir in your prawns coating them evenly, then put to the side.

2. Pour in your olive oil to your skillet and once it’s hot add in your garlic and onions. Once they turn translucent, add in your mushrooms, scotch bonnet pepper and broccoli.

3. Once you notice the broccoli soften slightly (you don’t want it mushy, still tender to the bite), you may add in your prawns and cashew butter.

4. Mix everything in nicely, allowing the prawns to turn pink. Taste your curry and if it needs any salt, add it in.


Serve this dish on it’s own or with white/brown rice.

Seared Tuna

Think of Hawaii, think of the palms, the beautiful Pacific Ocean, then the tasty mahi mahi and ahi. To be honest with you, when I think of a country, food is usually the top priority thought. This dish was inspired by a very delicious sandwich I had in Leoda’s kitchen. It was an ahi seared with avocado, onions and cheese sandwich. Tasted heavenly! I wanted to recreate this dish with a healthy kick to it. 

You will need:

  • 2 tuna steaks, from responsible sources 
  • 2 cloves garlic, diced
  • Black sesame seeds, to cover your tuna steaks
  • Cajun spices, to cover tuna steaks
  • 1 tbsp sesame oil 
  • 1 avocado sliced

For the Sauce:

  • 5 tbsp soya sauce
  • 1-2 red chillies, chopped
  • 2cm piece of ginger, grated 
  • 4 sprigs coriander, chopped


1. Cover your tuna steaks generously with the Cajun spices and black sesame seeds. 

2. Pour your sesame oil into a skillet and allow to heat up, then add the garlic in, allowing the oil to pick up the flavours from the garlic. 

3. Mix your sauce together and put to the side. 

4. Remove the garlic from the oil and place your tuna into your skillet searing each side. (At this point you don’t want to cook the inside of your tuna, only the outside. Unless you don’t want to eat raw tuna).

5. Then once each side of your tuna is seared, allow to rest for a few minutes, then chop into thin slices. 

6. Serve with avocado slices and pour your sauce over the tuna. 


Chicken Miso Soup

Super healthy chicken miso soup that aids in strengthening your immune system and keeps you fuller for longer. You can serve with brown rice or wild rice. This can also be done without the chicken for my fellow vegetarians/vegans.

You will need:

  • 1 handful of washed kale
  • 400g of organic tofu, drained and chopped into small pieces
  • 1 tbsp organic miso paste
  • 200g of exotic mushrooms – chestnut, shiitake and porchini torn by hand
  • Small piece of ginger, chopped into matchstick size pieces
  • 800ml organic vegetable stock
  • 500g chicken torn into shreds or pieces
  • 1 red onion cut into small slices
  • 2 cloves garlic chopped up
  • 2 tbsp soya sauce
  • 1 Seaweed Sheet Shredded
  • Drizzle of olive oil
  • Pepper for flavor

  1. Firstly drizzle your olive oil into a pan and place your onions, garlic and ginger in. Once they are cooked, pour in your vegetable stock and miso paste and stir them all well.
  2. Then add your mushrooms and chicken.
  3. Add your kale, seaweed and black pepper and cover whilst on a low heat, simmering slowly, allowing your chicken to cook through. (For vegans and vegetarians, skip the chicken step).
  4. Pour in your soya sauce and throw in your tofu and stir well and serve while hot.

If you make this, please tag me on Instagram @iamsheniz or @eattravelinspireusing the hashtag #cookingwithshen. I’d love to see your take on this.

Prawn, Kale & Sweet Potato

Easiest meal prep ever! This is basically a mix of a few spices and some garlic tossed together. Super easy to make in under 10 minutes, especially if you’re rushing for time before or after a workout.

You will need:

  • 400g raw prawns, deveined and skinned (serves two meal preps)
  • 3-4 large handfuls of kale, washed and shredded
  • 2 sweet potatoes, peeled
  • Olive oil
  • Chopped coriander (for serving)
    For the Marinade: 
  • Cajun, jerk, Peri peri, chilli flakes, cayenne chilli pepper, black pepper, garlic salt.



  1. Firstly you’ll need to marinade your prawns in your spices and a drizzle of olive oil. Meanwhile heat up your pan, with no oil and cut slits down your sweet potatoes and wash them, then wrap them in tissue and put them in the microwave for 4-5 minutes, once they are done, leave them in the microwave.
  2. Pour your prawns into your hot pan spreading them out evenly and cooking each side until you notice that they are pink. Throw in your kale and stir it into your prawns, coating them with the lovely flavours in the pan.
  3. Take your pan off the heat and prepare your sweet potato. You’ll have to gently peel off the tissue and poke your fork into the centre, if it’s hard, put it back in the microwave for another 1-2 minutes. If not, sprinkle some coriander onto your potatoes and serve with your prawns.

I usually get two servings out of this but who’s to say you can’t eat it all at once? If you guys enjoy my recipes and give them a go, don’t forget to tag me and hashtag #eatingwithshen.

Salmon Kebab

Salmon can be difficult to eat sometimes but not with my recipe. These salmon kebabs make eating fish fun, especially for the kids.

You will need:

  • 4 pieces of salmon washed, deskinned and chopped into cubes
  • A few pieces of fresh coriander, washed

For the marinade:

  • 3 tb sp olive oil
  • 2 tbsp cajun spices
  • 2 tbsp peri peri spices
  • 1 tbsp chilli flakes (can opt out)
  • 1 tbsp cayenne chilli pepper (can opt out)
  • 3 tbsp honey
  • 1 tsp garlic salt
  • 1tbsp black pepper
  • 2 tbsp dried mint


  1. Add your salmon into your marinade and sprinkle over coriander pieces. You may cover and put in the fridge over night or allow to marinate for an hour or just cook straight away. However, I’d recommend allowing some marinating time to allow the flavors to infuse into the salmon.
  2. Put your oven on gas mark 200 and line a baking tray with baking paper. Using a fork spread your salmon pieces evenly on the tray and allow to cook for 15-20 minutes, turning half way to cook evenly on both sides.

You may serve with whatever you wish. I made a basmati, lentil and porchini mushroom rice with a side of kale and it worked so well with the salmon. I hope you enjoy and if you make it don’t forget to tag me and hashtag #eatingwithshen.

Spicy Seabass

This spicy sauce against succulent bits of slow roasted seabass is pure perfection. The flavors were made to melt into each other and your fish will literally fall off of its bone. The perfect dish for before or after a workout which won’t make you feel heavily bloated at all.

You will need:

  • 3-4 fresh Seabass descaled and cleaned (if you are cooking for yourself, use less of everything for your marinade)
  • Chopped parsley for serving

    For your marinade you will need:
  • 2 tbsp yogurt (I used soya)
  • 1/2 brown/white onion
  • 1 tbsp Cajun spices
  • 1 tbsp piri piri spices
  • 1 tbsp chilli flakes
  • 1 tbsp soya sauce
  • 1 tbsp honey
  • 1 tbsp cinnamon
  • 1 tbsp pepper


  1. Using a food processor wiz up all your condiments until they are all smooth
  2. .Make sure both sides of your fish has deep slits in it, then pour your sauce over both sides and inside the cavity.
  3. Line a baking tray and neatly place your fish on the tray.
  4. Put the oven on a low heat until you notice the sauce drying up, the same way it’s displayed in the picture. You don’t want to blast the heat on this fish otherwise you’ll be left with a sloppy marinade on cooked fish.
  5. Then I served it with chopped parsley and rice, of course your side servings are your own choice.


If you make this, please tag me on Instagram @iamsheniz or @eattravelinspire using the hashtag #cookingwithshen. I’d love to see your take on this.