Spicy moist rice, layered with soft onions, chick peas and root vegetables on top. This is the vegetarian version of my One Pot Chicken Shwarma recipe. I’m considering adding mushrooms or spinach to the recipe……what do you think? I’d love your opinions.
ps It should have had pomegranate sprinkled on top but I ran out….
Thanks,
Judianne
Beans are a good source of plant-based protein, calcium and iron
When lunch is a bowl of soup, eat this salad on crackers to boost the protein and keep you feeling fuller for longer
Eating lots of different vegetables increases the phytonutrients you are consuming.
This is a great way to use up vegetables that are past their best and eat more vegetable.
When lunch is a bowl of soup, include this tuna mayonnaise on crackers to boost the protein and keep you feeling fuller for longer
Tinned tuna is a great source of protein and selenium both of which are needed for an efficient immune system
Snacks taste good, they give us energy and they fill us up a little till our next meal. Choose your snacks wisely though….. some snacks are more nutrient dense than others.
These Chocolate & Banana Muffins are made with maple syrup (sugar) and coconut oil (fat) and chocolate chips (sugar and fat). They are also made with bananas (potassium, vitamin B6) eggs (protein and vitamin B12) and wholemeal flour (fibre and Vit B3) to boost their nutrient content. They contain less sugar and fat than most shop bought muffins and they taste delicious – especially straight from the oven.
The chocolate flavour comes mainly from cocoa (reducing the chocolate content) They are made with dark chocolate chips, which reduces the sugar content further, but if you have a particularly sweet tooth, you can swap to milk chocolate chips.
Chinese New Year and Valentine’s Day are just 2 days apart this year. Many of us will be unable to go out and celebrate but that doesn’t mean we can’t celebrate at home.
So, for our next Cook-a-Long, I have planned some delicious Asian Fakeaway Foods that you can make at home, taste delicious and are healthy, as well as easy to make.
It will be on Sunday 14th February from 4-5.45 ish
We will be making: –
Sweet and Sour Cauliflower – doesn’t last 5 mins in our house
Satay Skewers – Can be made with chicken, salmon or tofu
Vietnamese Spring Rolls – these smell amazing – are fresh, healthy and quite unusual – if you’ve never tried them, I promise you won’t regret it.
Crispy Seaweed – Who doesn’t love crispy seaweed?
Egg Fried Rice – comforting, colourful, filling and full of nutritious vegetables
To sign up – please pay £15 to paypal.me/qhfm
When you have made your payment you will be emailed the zoom link and the list of ingredients and utensils that you will need for the Cook-a-Long.
This will be sent to the email address associated with your PayPal account – within 2 days of payment
Do message me if you have any questions.
Looking forward to cooking with you on Sunday 14th February at 4.00pm (UK Time)
Judianne
xxxx
I made this Chicken Tagine with Prunes and Apricots in one of my Cook-a-Longs and the feedback was amazing…. everyone LOVED it!
It takes about 10-15 mins to prep then you just leave it to simmer for about an hour and you’re left with a sweet, delicious creamy Tagine.
Serve it with bulgur wheat and some spinach stirred through at the end.
It provides satiating protein, fibre from the dried fruit and iron from the dried fruit, spinach, bulgur wheat and chicken.
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It’s only available to my subscribers, so if you’re a subscriber……just type in the password that I sent you and its yours. If you’re not yet a subscriber… just sign up on the front page of my website and you’ll get access to this lovely recipe and all the other subscriber only recipes.
Creamy guacamole with the tang of lime, caramelized pepper and onion, spicy beef strips in a warm tortilla wrap. Delicious.
Beef is a great source of Zinc and Iron, both of which play a role in a healthy immune system.
If you enjoy this recipe as much as we do, please leave a comment below.
Thanks,
Judianne
My son, who doesn’t like aubergine, likes this recipe. BINGO!
Aubergine provides fibre and is low in calories .
If you enjoy this recipe, I’d love it if you could leave a comment below.
Thanks,
Judianne
I love Moroccan food. The mixture of spices along with dried fruit, lots of vegetables served on cous cous or bulgur wheat just smells and tastes so good.
This Tagine is vegan, although I like it served with a huge dollop of yoghurt (you can use vegan yoghurt) It freezes really well, so I make up double quantity and freeze it in individual portions for a quicker meal next time.
Vegan diets can be lacking in iron. The apricots, spinach, chick peas, bulgar wheat and prunes all provide iron, so this is a great meal if you’re concerned about your iron intake.
If you enjoy this Tagine as much as we do, I’d love it if you could leave a comment below.
Hope you enjoy it.
Judianne
ps – On the recipe card I’ve removed the parsley, that’s in the video. The spinach adds a lovely green colour so the parsley isn’t needed.
