This morning for breakfast I needed something filling and healthy to give me energy during my work out. I searched the kitchen for ingredients and finally found the perfect combination. This is also a very quick option for breakfast when you are in a hurry.
- 1 Serving…
Vegan: Black-eyed pea pizza crust with blackberry tomato cauliflower chutney topping, served with a spinach blackberry and mint Salad - gluten-free…RECIPE
Ever want to eat an ENTIRE dish of lasagna? Well, I did tonight! And no, I didn’t have a carbo-hangover. I didn’t use any pasta noodles! Instead - zucchini slices. Intrigued? Read on!
Ingredients (for one 8x4 dish):
- 1 large zucchini, or 2-3 smaller ones
- 1 can diced tomatoes
- 2 slices onion,…
Chick pea, strawberry and haloumi salad
I think this salad is the closest one I know to having the right balance of macro-nutrients - plus it’s delicious!
- 250g punnet of strawberries
- 1/2 bunch mint
- 90g (1/2 block) haloumi
- 2 small 125g cans of chick peas
- Baby spinach leaves
- 1/2 avocado
- 1/4 lemon
Combine the spinach, mint, strawberries and chick peas. Lay the sliced avocado over the top. Quickly cook the haloumi on a pan over low-medium heat until soft and golden (approximately 2 minutes). Slice the haloumi while it’s still warm and place it on top of the salad. Squeeze lemon juice over the haloumi and avocado and serve. This will be substantial enough for a meal for two.
I also really enjoy this without the haloumi and avocado. The strawberries, chick peas, mint and spinach are just such a winning combo.