Here’s another #MeatlessMonday recipe! I am always looking for vegetarian options (no, I am not a vegetarian, but really enjoy veggie meals). And to find some that doesn’t have spinach and aubergine and celery in (bleh!) can be challenging. But we manage quite well on most days! I really try to make an effort on Meatless Monday, for health reasons and purely out of habit!
So, here goes:
280g peas (I used frozen peas, and just poured some boiling water on, and leave to stand for a bit – then it retains the beautiful, fresh green colour!)
2 tbs plain fat free yogurt
A big handful of fresh herbs – used basil, thyme, rosemary and sage
75g chopped cucumber
A bit of fresh garlic
Salt and pepper to taste
Mixed everything together with a handblender (or food processor)
Served on crackers (RyVita), topped with 60g of fat free feta.
Quick and easy!
First post of 2017! Yippeee-ka-yaayyy! Here’s to a much healthier year!
After the overload of meat the past month or so – my body is actually CRAVING veggies! And as you all know – I do believe I am an undercover vegetarian! 😉 So, our last ‘braai for lunch during the week’ before we go back to work.
Here goes! VERY experimental! LOL!
2 medium onions
1 green pepper, cored
4 tsp olive oil
Salt and Pepper
Liberal sprinkling of Garlic and Herb Seasoning
Finely chop the onions, green pepper – I used the food processor, quick and easy! Fry in olive oil until cooked through. Add mushrooms, chopped (also short cut – food processor!) Fry for a few minutes for mushrooms to cook through. Remove from heat and cool until easy to handle.
Add the rest of the ingredients – and form hamburger patties – I got 4 out of this batch. Okay, here’s the tricky part, the consistency was slightly mushy, so I was afraid that it will all fall apart on the grill! Grilled it on foil first, but then I changed my mind and popped it in the over to oven-bake. So I KNOW that it works well if baked in the oven! 🙂
Looks yum, not so? And it was!
WL – serves 4, 1 serving = 1 CC (actually a bit less), 2 veg, 1 fat, 1 Prot
I really love Moroccan-style flavours – cumin, ginger, coriander, cinnamon! And the best is – there is a fabulous ‘short-cut’ available – Woolies’ Moroccan Rub! I use it so often, that I always buy 2 containers at a time! Very versatile and convenient 🙂 And it works great with lamb, chicken and veggies.
Here’s a quick and healthy salad to make the most of those flavours:
80g cooked couscous
75g chickpeas (tinned/cooked)
A big handful of fresh rocket
30g soft dried apricots, chopped
10g toasted almond slivers
100g plain fatfree yogurt
1/2 tsp Woolworths Moroccan Rub (if you don’t have this – you can make up your own morrocan blend -this recipe is great http://www.epicurious.com/recipes/food/views/moroccan-spice-blend-109356)
Mix couscous and chickpeas and place on bed of rocket, lightly stir through yogurt dressing. Season to taste. Sprinkle chopped apricot bits and toasted almonds over it.
2 CC, 1 Prot, 1 Fat, 1 Fruit, 1/2 Veg, 1/2 Milk
Inspired by Buzzfeed Recipe