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
Mix everything in a large bowl and serve…….Yummy!
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.
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
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.
Meanwhile, place 1 tbsp olive oil in a frying pan chop the bacon into 2cm strips and crisp up the bacon.
Whisk the olive oil, lemon zest and balsamic vinegar together and season to taste.
Place the asparagus and soya beans into a bowl, add in the bacon and spring onions.
Slice the avocado and place on top, then drizzle the dressing mix over and serve. Yummy!!
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.
