Posted on February 26, 2015 by Jenny Cromack

We have talked numerous times about the benefits of eating a diet high in healthy fats, but if you still need some convincing about the benefits of eating a diet high in good fats, then  click here to read our blog!

Here are some healthy high fat recipes, which will keep you feeling nice and full and less likely to snack.

Crab Filled Avocados

Great as a snack option or part of a main meal

Calories 204 protein 6g, Carbs 2g. Fat 19g, Sat 2g

Serves 2

Ingredients

• 100g white crabmeat
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
• 1 red chilli, deseeded and chopped
• 2 avocados

Method

1. To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
2. To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves.

 

Fennel and Tomato Baked Salmon

Calories 398 protein 37g, Carbs 5g. Fat 25g, Sat 2g

Ingredients

• 2 medium fennel bulbs
• 2 tbsp chopped flat-leaf parsley
• zest and juice 1 lemon
• 175g cherry tomatoes
• 1 tbsp olive oil
• 2 salmon fillets, about 175g each
• few black olives (optional)

Method

1. Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
2. . Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Grilled Fish and Avocado Salad

Calories 423 protein 28g, Carbs 6g. Fat 32g, Sat 4g

 

Ingredients

• 1 ripe avocado
• 2 ripe plum tomatoes, each chopped into 6
• 1 small red onion, finely sliced
• 3 tbsp olive oil, plus some for drizzling
• juice half a lemon or 1 lime
• small bunch coriander, leaves only
• 2 x 140g/6oz fish fillets, such as cod

Method

1. Half and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
2. Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

Here are some more healthy high fat recipes for your enjoyment:

http://www.m8north.co.uk/blog/good-fats-recipes/