VEGETABLES / SALAD RECIPES
Quick Garlic Broccolini or Broccoli
2 bunches of broccolini or 1 head of broccoli
2 tbsp balsamic vinegar
6 cloves garlic, peeled, sliced thinly
pinch red chilli flakes (optional)
Cut the ends off the broccolini / broccoli stems and discard (about 2 – 3 cms). Slice the broccolini / broccoli in half lengthwise.
Bring pot of water to a boil.
Add broccolini / broccoli and cook 2 - 4 minutes depending on your preference. Drain and run under cold water to stop it from continuing to cook.
Heat a large non-stick pan over medium-high heat.
Add the garlic and cook until golden, about 1 minute. Add the drained broccolini / broccoli, (and chilli flakes if using them) and cook 1 minute, or until heated through.
Drizzle the balsamic vinegar over the broccolini / broccoli and toss for a further 30 seconds.
Serve with your favourite protein
Roasted Chickpea & Tofu Salad
300 gms extra-firm tofu
200 gms chickpeas (if prepared from dry, use approx. 100 gms dried weight)
1 tsp curry powder
140 gms baby spinach leaves
1 1/2 tsp balsamic vinegar
1 spray extra virgin olive oil
Preheat the oven to 180 C. Line two large baking trays (with edges) with baking paper
Cut the tofu into rectangles, and then cut each into 2 triangles. Dry the tofu triangles between two paper towels.
Place the tofu triangles on one of the baking trays. Spray lightly with extra virgin olive oil. Season the tofu with some pepper, then turn the tofu over and repeat, so that the tofu gets lightly coated with olive oil, and pepper on both sides.
Cook the tofu until the tofu is lightly browned and just starting to crisp, this will take approximately 40 minutes. Turn halfway through.
Meanwhile, dry the chickpeas on a plate lined with paper towels. In a small bowl, combine chickpeas, the curry powder, and some pepper. Lightly spray with oil and toss well to coat.
Spread the chickpeas out on the other baking tray. Bake until the chickpeas are golden brown, approximately 30 to 35 minutes.
When everything is cooked, let them cool for 5 minutes.
140 gms baby spinach
5 sun dried tomatoes, sliced (no oil)
1 large zucchini, spiralized into think noodles
5 large mushrooms, sliced
1 clove garlic, sliced
pepper to taste
Place a non-stick pan on a medium-low heat and add garlic.
Cook for approximately 2 minutes, then add the sliced sun dried tomatoes, mushrooms and
Cover with a lid and then let it cook until the mushrooms are soft and spinach is wilted.
While waiting, heat your zucchini noodles for between 3 and 5 minutes in your microwave.
(You can leave them unheated if you prefer, as the vegetables will help heat them anyway).
When the mushrooms are soft, squeeze the juice from the lemon over the mixture. Stir gently and season with pepper.
Place the mixture on top of zucchini noodles and enjoy!
(If you want extra protein, simply add 100 gms cooked chicken breast or cooked prawns,
when you add the tomatoes)