![]() ![]() Store any leftovers in an airtight container. Allow the chickpeas to cool slightly before serving. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are crispy. Spread the chickpeas in a single layer on the prepared baking sheet. ![]() In a large bowl, combine the chickpeas, oil, cumin, coriander, chilli powder, smoked paprika, and salt. Line a baking sheet with parchment paper. Ingredients: - 400g can chickpeas, drained, rinsed, and patted dry - 2 tbsp vegetable oil - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp chilli powder - 1/2 tsp smoked paprika - 1/4 tsp salt Method: 1. Snack - Spicy Roasted Chickpeas (4 portions) Divide the cooked rice between 4 bowls and top with the curry. Stir in the basil leaves and remove from heat. Add the red bell pepper and green beans, and cook for a further 5 minutes, until vegetables are tender. Bring to a simmer and cook for 10 minutes. Stir in the coconut milk, fish sauce, and brown sugar. Add the chicken and cook for 5 minutes, until browned. Add the curry paste and cook, stirring, for 1 minute. Heat oil in a large saucepan over medium heat. Dinner - Thai Green Chicken Curry with Steamed Rice (4 portions) Ingredients: - 1 tbsp vegetable oil - 3 tbsp Thai green curry paste - 600g boneless, skinless chicken thighs, cut into bite-sized pieces - 400ml can coconut milk - 2 tbsp fish sauce - 1 tbsp brown sugar - 1 large red bell pepper, thinly sliced (200g) - 100g green beans, trimmed and halved - 20g fresh basil leaves - 200g jasmine rice, cooked according to package instructions Method: 1. Divide the salad between two plates and serve. Pour the dressing over the salad and toss to combine. In a small bowl, whisk together lime juice, fish sauce, brown sugar, and red chilli. In a large bowl, combine prawns, mango, cucumber, bean sprouts, spring onions, mint, and coriander. Lunch - Vietnamese Prawn and Mango Salad (2 portions) Ingredients: - 200g cooked prawns - 1 ripe mango, peeled and thinly sliced (300g) - 1 small cucumber, thinly sliced (150g) - 50g bean sprouts - 2 spring onions, sliced - 1/4 cup chopped mint leaves - 1/4 cup chopped coriander leaves - 2 tbsp lime juice - 2 tbsp fish sauce - 1 tbsp brown sugar - 1 small red chilli, finely chopped Method: 1. ![]() Serve each omelette with 2 slices of toasted whole-grain bread. Repeat the process with the remaining egg mixture to make another omelette. Carefully flip the omelette and cook for another 2-3 minutes, until cooked through. Pour half of the egg mixture into the pan and cook for 3-4 minutes, until set. Heat oil in a non-stick frying pan over medium heat. In a bowl, whisk together the eggs, onion, green chilli, coriander, turmeric, red chilli powder, cumin, and salt. Breakfast: Masala Omelette with Toast (480 calories Per Portion) Lunch: Vietnamese Prawn and Mango Salad (500 calories Per Portion) Dinner: Thai Green Chicken Curry with Steamed Rice (750 calories Per Portion) Snack: Spicy Roasted Chickpeas (270 calories Portion) Total Calories: 2000 Breakfast - Masala Omelette with Toast (2 portions) Ingredients: - 4 large eggs - 1 small onion, finely chopped (80g) - 1 small green chilli, finely chopped - 2 tbsp chopped coriander leaves - 1/4 tsp ground turmeric - 1/4 tsp red chilli powder - 1/4 tsp ground cumin - Salt to taste - 1 tbsp vegetable oil - 4 slices whole-grain bread, toasted Method: 1.
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