Three Bean Salad with Kalette Leaves

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Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans  ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

 

  1. Mix everything in a large bowl and serve…….Yummy!

 

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Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.

 


My Green Delight Side Dish

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I love this Combination of Greens, it’s great on it’s own or serve with some lovely fish or even chicken as a nice and healthy dinner.

Serves 1

4 pieces of asparagus

80g soya beans

2 rashers bacon (smoked)

2 Spring onions

1/2 avocado

olive oil 3 tbsp

1 tbsp balsamic vinegar

Zest of 1 lemon

 

  1. Bring a large pan of water to the boil, place the soya beans in and boil for 4 minutes. Add in the asparagus and cook for a further 2 minutes. Drain well.
  2. Meanwhile, place 1 tbsp olive oil in a frying pan chop the bacon into 2cm strips and crisp up the bacon.
  3. Whisk the olive oil, lemon zest and balsamic vinegar together and season to taste.
  4. Place the asparagus and soya beans into a bowl, add in the bacon and spring onions.
  5. Slice the avocado and place on top, then drizzle the dressing mix over and serve. Yummy!!

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My White Chilli

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Decided to try different beans in my chilli (as that’s what I had in cupboard…lol!), yummy alternative.

 

Serves 2 (422 cal per serving, 9g fat, 2g sat fat, 1.6g salt, 27g carbs)

2 x chicken breasts ( cubed )

1 tbsp olive oil or spray oil

1 large white onion, finely chopped

2 cloves garlic, crushed

1 tbsp of cumin

1 tbsp smoked paprika

1 tbsp chilli powder

1 tsp dried oregano

1 x 400g chopped tomatoes

1 x 150-200g tin cannellini beans

2 tbsp fat free Greek yoghurt (optional)

2 spring onions, chopped

 

1. Heat oil in saucepan and fry the onion and garlic until slightly browned

2. Add the cumin, paprika, chilli and oregano and stir through for 1 min.

3. Add in the chopped chicken and stir for about 5-10 mins making sure the chicken is covered in the spices and beginning to cook through.

4. Add in the chopped tomatoes and simmer for about 20 mins until sauce thickens.

5. Add in the cannellini beans and heat through for about 5 minutes.

6. Taste, season and serve with a dollop of yoghurt and sprinkle chopped spring onions.

Yum…Yum!


Low Calorie Chicken Tikka Masala

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Oh Yum! This tastes just as good as the high calorie version, don’t believe me? Try it.

 

Makes 2 – 302 calories per serving (add 120 calories for 50g wholegrain rice)

2 chicken breast

1 tsp frying oil

MARINADE:

2 tbsp curry powder

1 1/2 tsp smoked paprika

1 tsp sea salt

10g chunk fresh ginger, grated

1 garlic clove, crushed

4 tbsp plain fat free yoghurt

SAUCE:

1 tbsp oil

1 medium onion, chopped

2 garlic cloves, crushed

10 g chunk ginger, grated

1 tbsp curry powder

2 tbsp tomato puree

2 tsp caster sugar

1 tsp sea salt

250ml cold water

2 tbsp single cream

 

1. Make the marinade:- mix curry powder, paprika and salt in a bowl, add ginger, garlic and yoghurt and mix well.

2. Cut chicken breast into chunks and add to marinade, mix well and leave for 1 hour in fridge at least or up to 12 hours.

3. To make the sauce: heat the oil in pan, tip in the onions and ginger and cook for 10 mins, cover. add the curry powder and cook for another 2 mins, add the tomato puree, caster sugar and salt and stir constantly for another 30 secs.

4. Pour water and simmer for 4 mins. Remove the pan from heat and blitz with hand blender until smooth.

5. Heat oil in pan, add marinated chicken and fry over medium heat or No. 7 on Induction Hob for about 5 mins until browned.

6. Pour into the chicken the masala sauce and add the cream, cook for 4 mins. Serve with some rice.