Donal Skehan
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  • Ultimate leftover fried rice for lunch today! Coming up on the youtube channel in a few weeks! :)
  • So apparently today is #ChocolateCakeDay- would be rude not to sure this amazeballs Millionaire Chocolate Gold-dust Cake! Who wants a slice? :)
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  • Griddled baby gem, with roast cauliflower and brussels sprouts, red pesto and halloumi chips for lunch! Basically another fridge clear out- but bloomin' delish! :)
  • Healthy Chocolate Fudge with @susanjanekitchen on my youtube channel! Can't remember what was so funny but needless to say we had a good time! :)
  • Sunday swim time for #maxthedog! On the hunt for his ball! :)
  • Introducing guilt free Raw Chocolate Fudge and the incredibly inspiring @susanjanekitchen over on my youtube channel this morning! Link in profile! :)
  • It's the weekend! Which means it's #maxthedog time- have a great weekend folks! It's getting brighter everyday! :)
  • Bloomin' beautiful kale chips up on my youtube channel! Give them a go this weekend- highly addictive! :) (link in profile- subscribe!)
  • #tbt to cooking on NBC's The Today Show in NYC for St. Paddy's Day! :)
  • How to make spicy kale chips on my youtube channel today- check them out link in profile! :)
  • It's breakfast time baby! Check out myself and @thehappypearfood lads cooking up some epic buckwheat pancakes on my youtube channel! Link in profile- have a great Tuesday! :)
  • Burren Smoked Salmon Quiche @pepperpotcafe for lunch! Delicious as always! :)
  • Beat the Monday blues with a slice of Orange Polenta Cake. And guess what... It's GLUTEN FREE! :)
  • Family Sunday lunch today: White wine chicken with salad and greens! :)
  • All about the healthy pancakes this morning on my youtube channel with the lads from @thehappypearfood! Head over and check them out- link in my profile! :)
  • Salmon & Avocado Salad for lunch AKA fridge clean out salad! :)
  • Sweet morning walk with The Swede and The Hound! #howth #ireland
  • Supporting the Pussycat Dolls with my band Industry- Summer 09' #tbt! @michelemcgrath @leehuttonswingsinger @morgandeane @jameshylandgtc @thetinyisland
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Avocado, Parmesan and Rocket Pasta

As I may or may not have mentioned I am addicted to avocados! They are packed with healthy nutrients and vitamins so all the more reason to eat them. I have been coming up with different recipes just to stick them in to my diet and this is one of my favourites. Look for avocados which are slightly soft to the touch when you press them with your fingers. The only thing to remember about avocados is that, unless you give them a spritz of lemon juice they tend not to like sitting around, so always prepare them last.

Serves 4
250g of wholemeal pasta
70g of rocket leaves, roughly chopped
2 avocados
1 clove of garlic, minced
2 tablespoons of extra virgin olive oil
1 teaspoon of balsamic vinegar
A good handful of grated Parmesan cheese
A good pinch of sea salt and ground black pepper

Cook the pasta according the instructions on the pack.

While the pasta is cooking, add the rocket, Parmesan, garlic, salt and pepper to a mixing bowl and set aside. When the pasta is cooked, drain it and then add it to the bowl. Pour in the vinegar and olive oil and stir the pasta until it is nicely coated.  You should end up with stringy cheesy green pasta- YUM!

Slice the avocados in half and remove the stones, slice thinly and add to the pasta. Serve straight away and devour!

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Perfect Parmesan Parsnips

Try to select interesting shaped parsnips, they look great when they’re roasted. I try and cut the parsnips as thin as possible because when they start to roast in the oven you should end up with tasty crispy ends and thick fleshy pieces.

Serves 4
1kg of parsnips.
3 tablespoons of wholemeal flour.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.
1 generous handful of Parmesan cheese.
2 tablespoons of olive oil.

Preheat the oven to 200oC/390oF/Gas 6.

Peel the parsnips and chop in half and then slice into four. You may need to slice the chunks in half again depending on what size you want them. Place the parsnips in a pot and cover with cold water.

Bring the pot to the boil and simmer for 4 minutes. Rinse with a little cold water and drain the chunks in a colander.

Combine the flour, pepper, and salt in a large bowl. Tumble the parsnips into the bowl and toss to coat. Place in a large roasting tray, sprinkle over the Parmesan cheese and drizzle with olive oil.

Roast in the oven for 25 minutes or until golden brown and crispy.

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