400g chicken fillets, cubed
30ml peanut butter (I use the ‘no sugar’ variety)
250ml chicken stock
10ml olive oil
Woolies Coconut, Chili, Lime and Black Sesame Seed Spice
This is so easy!
Fry chicken pieces in olive oil until pieces are sealed and 1/2 way cooked – add a few drops of water if needed.
Mix peanut butter with hot chicken stock – stir until smooth.
Add peanut butter stock mixture to chicken pieces and simmer slowly for about 10 minutes
Sprinkle with Woolies spice – if you don’t have it, just season with a few drops of lite coconut milk, dried chili flakes and a dash of fresh lime juice 🙂
Serve with fresh coriander, brown rice and stir-fried veggies from formula
Serves 2: 2 Prot, 2 Fat
Pumpkin Soup with Peanut Butter!
100g onions (1 Veg)
300g pumpkin (3 Veg)
250ml chicken stock
150g cooked chickpeas (2 P)
5ml Robertson’s Exotic Thai Spice
10ml peanut butter (1 Fat)
Salt and Pepper to taste
Boil chopped oni0ns and cubed pumpkin in chicken stock with salt, pepper and Thai Spice until soft. Add stock if needed. Add cooked chickpeas and cook for about 5 minutes. Stir in peanut butter. Take off heat and liquidise. Serve with fresh coriander.
Another firm favourite – overnight oats 🙂 Haven’t tried it before? It is easy, convenient and delicious.
The basics are pretty straight-forward – raw oats with yogurt or milk, left overnight in the fridge – ready for breakfast! No cooking required! 🙂
You can add fruit, nuts, berries, honey and spices as well – very versatile indeed! 🙂 I will post more ideas at a later stage!
I usually layer the ingredients in a container (looks lovely in glass bottles) – raw oats first, then milk/yogurt, then fruit/nuts, etc.
With this one I usually mix it all together, but must admit, it doesn’t look very appetizing! So I tried it this way:
40g raw oats
350ml plain fat free yogurt
10ml peanut butter (no sugar variety)
5g (1 tsp) cocoa powder
2 sachets artificial sweetener (if needed – the cocoa powder can be quite bitter). You can use honey as well, if you prefer a more natural sweetener.
Layer in 2 glass containers:
- 20g raw oats in each container
- Mash bananas and divide between the two containers
- Whipped peanut butter, cocoa powder and sweetener together and layer on top
Leave in fridge overnight and have for breakfast the next morning! Easy peasy 🙂