Serves 1
90g couscous (prepared)
1/2 tin chickpeas (drained)
50g cherry tomatoes, halved
1 Granny Smith apple, chopped
Salt and pepper to taste
Lettuce to serve
Dressing: 120g plain, fatfree yogurt. 1/2 handful chopped fresh mint and coriander
Mix the couscous, chickpeas, cherry tomatoes and apple together and season. Serve on lettuce leaves and drizzle with dressing!
How easy is that?? 🙂
#MeatlessMonday
Serves 1
2 Pork Sausages
100g cooked angel hair pasta
1/2 onion, sliced
A handful cherry tomatoes, halved
200g zucchini noodles – pre-made available from Woolies, but it is super easy to make your own using a spiraliser or simply grating baby marrow/zucchini with a cheese grater
5ml olive oil
2ml Chipotle Spice (Woolies) or you can make your own version with smoked paprika and chillies
Remove pork meat out of sausage casings and form/roll little meatballs. Oven-bake at 180 for about 1o minutes.
Fry onion in olive oil until soft, add a few drops of water. Add seasoning. Stir in cherry tomatoes and cook for a minute or two. Stir in zucchini noodles and angel hair pasta. Add some more water if needed. Stir-fry for a few minutes. Stir in meatballs and heat through
1 Serve = 1 Prot, 3 Veg (if you count free veg), 2 CC, 1 Fat
480g raw Haddock
250ml fat free milk
100g chopped onions
100g chopped yellow pepper
10ml olive oil
280g cooked brown rice
140g blanched peas (cover frozen peas with boiling water and leave to stand for 10 minutes, then drain)
100g cherry tomatoes, halved
2ml chopped garlic
5ml turmeric
2ml smoked paprika
Salt and Pepper to taste
Fresh Coriander to serve
Poach hadddock in milk on low to medium heat until the fish flakes easily. Remove from milk, flake and set aside.
Fry onions and peppers in olive oil until soft. Add garlic and fry for another minute or so. Stir in cooked rice, add rest of spices. Add a bit of water or chicken stock if needed. Add rest of ingredients, stir through and simmer on medium heat, covered from a few minutes.
Serves 2: 1 Serve = 2 Protein, 2 Veg, 1 Fat, 2 Carbs