Yo! I blogged about lunches you can take to work here, but today it being the weekend and all, I thought I’d show you two quick dishes (I wouldn’t really call them recipes, because it’s more just putting a couple of things together) that you can have when you’re at home. They’re healthy, but also super tasty – I’m always very keen to make healthy food delicious, definitely not prepared to give up eating nice things at all!
First up, the simplest thing you can imagine:
Quinoa with Chargrilled Asparagus, Avocado and Tomato
♠ Make your quinoa. To do this, follow the package instructions (don’t forget to give it a good rinse), but instead of just cooking it in water, make it vegetable stock with a tiny bit of olive oil and honey or for an even healthier option agave syrup, it’ll make all the difference (I’ve used about 40g of uncooked quinoa)
♠ Wash and cut off the woody bits of one packet of asparagus.
♠ Heat a tiny bit of olive oil in a griddle pan, then chargrill your asparagus in it
♠ When it’s done, crush in one clove of garlic and the juice of 1 lemon and toss it around.
♠ Serve with the quinoa, the flesh of an avocado and some tomatoes (just you know to add colour and because they’re delicious)
This one is similar to something I saw on GemsMaquillage’s Instagram.
Couscous with caramelized onions, red peppers andmushrooms.
Btw don’t be put off by the tofu, I never eat tofu apart from in this because I hate it, but this particular one is actually pretty nice.
♠ Start by making some couscous. I’ve talked about how to make it perfect here. If you’re just making lunch for yourself, it’s sometimes difficult to measure (unless you’re weighing it of course). I found 2 egg cups full of couscous (uncooked) to be the perfect amount for lunch. So take 2 egg cups full of couscous, add a tiny little bit of honey and olive oil and cover in 3 egg cups full of boiling vegetable stock (you can also put the powder on the couscous and turn it into stock in the bowl, saves you hassle). Give it a little stir and cover the bowl with a plate. Set a timer for 10 minutes, which is when you loosen it up with a fork.
♠ Cut one red onion into thin slices and 1 red pepper into strips. Then heat a little olive oil in a small frying pan and start caramelizing your onions. To add flavour, it’s a good idea to add a little veg stock power or curry powder at this stage. Let it slightly catch before you add a splash of water. Repeat this until your onions are lovely and soft and caramelised.
♠ Add the red pepper strips and half a package of marinated Cauldron Tofu.
♠ Fry for a further 5 minutes, which should be about when your couscous is ready. Serve the Tofu and Veg on top of your couscous with a splodge of greek yoghurt (btw did you know that a lot of zero fat greek yoghurts are literally full of sugar? Now that I know, I opt for full fat greek yoghurt, because I rather have some fat from milk than lots of added sugar)
I hope you enjoyed these recipes, what sort of things do you normally have for lunch?