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Winter Glow – Butter Bean and Butternut Curry

This hearty curry will see you through the coldest of winter days. Bursting with flavour and packed with nutrients, I like to make extra – it tastes even better for lunch the next day! This recipe uses butternut and butter beans but feel free to substitute as you wish. Tofu, egg plant, and chickpeas are all great options.

INGREDIENTS

1 tsp coconut oil
1/2 white onion
1 clove garlic, grated
1/2 lemongrass stalk, bashed with a rolling pin
120ml water
400ml coconut milk
200g butternut, cut into 2cm cubes
250g butterbeans
20g coriander leaves
FOR THE CURRY PASTE:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground coriander
1 tsp turmeric
1/2 tsp paprika
5cm piece root ginger
2 Tbsp brown rice vinegar
2 Tbsp sesame oil
1/4 tsp Himalayan pink salt
Finely grated zest and juice of 1 lime


METHOD:
1. Put all the curry paste ingredients into a food processor or blender and whizz until you get a chunky paste. Set aside. – Melt the coconut oil in a pan and sauté the onion and garlic for 1 minute. Tip in the curry paste along with the whole lemongrass stalk.
2. Leave the sauce to bubble for a further 2 minutes, then add another 4 tablespoons of the water. – After another 2 minutes, add the coconut milk and butternut and continue to cook on medium heat for 5 minutes. – Finally, stir in the butterbeans and half the coriander leaves, and leave to simmer for a further 7 minutes. – Test to see if the butternut is cooked, if not, simmer for another few minutes until totally tender. – Remove the lemongrass stalk before serving and sprinkle the curry with the rest of
the coriander.


For more recipes like this purchase any of my Glow Guides.

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Quinoa Bowl – Slim Thicc

This meal from my Slim Thicc guide is completely balanced and combines all the food groups. It’s really simple to make and you can make substitutes along the way to make it appropriate for your dietary preferences or to use up leftovers in your fridge or make.

You can enjoy this meal combined into a salad or separate the different parts as you wish.

MAKING QUINOA

Use 1 cup of quinoa and 2 cups of water in a pan.

Bring this to boil and then let simmer and place the lid on. Simmer until all the water has been absorbed, this will take about 15 minutes. You can see that it is finished when it is fluffy.

Take the lid off and fluff it a bit more with a fork.

Serve with a protein of your choice, for example, chicken or boiled egg. Add roast veg or any other leftover vegetables from your fridge.


For more recipes like this purchase any of my Glow Guides.

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French Toast – Slim Thicc

French toast often gets a bad rap for being unhealthy but this recipe from my Slim Thicc Guide is a tweak on the classic version and actually contains a lot of essential nutrients. 

The fiber from the whole wheat bread will keep you feeling full and satisfied for hours while the egg whites give it a protein punch. Top with fresh fruit for your daily dose of antioxidants as well as a variety of vitamins and minerals.

METHOD:
Combine 2 egg whites and 1 whole egg with some milk, vanilla extract, and salt.
Dip whole wheat bread into the mixture and cook in a pan on each side until golden brown.
Top with berries and a drizzle of honey.

Find more recipes in any of my eBooks, available for immediate download.

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Asian Tofu and Brown Rice – Veggie Glow

When following a vegetarian or vegan lifestyle it’s important to incorporate more plant-based protein into your diet in order to keep your body functioning optimally. Tofu is made from soybeans and is an excellent source of protein as well as iron, calcium, zinc, and vitamin B1. 
This Asian-inspired tofu and brown rice bowl from my Veggie Glow is simple to make and is great for using up those leftover veggies in the fridge.

INGREDIENTS:
Marinated tofu
Brown rice
Vegetables

METHOD:
1. Heat a non-stick frying pan on medium heat. 
2. Remove tofu from the wet packet and slice it up straight away.
3. Combine all of the marinade ingredients in a bowl, then add your tofu and allow to marinate for 10 minutes.
4. Carefully place sliced, marinaded tofu steaks onto the pan and DON’T TOUCH IT for 3 – 5 minutes.
5. When it’s brown on one side flip it and cook for another 2 minutes.
6. Serve on a bed of brown rice and vegetables.

MARINADE:
2 tbsp. olive oil
Zest and juice 1/2 lime
Large pinch chili flakes
2 tbsp. soy sauce
2 tbsp. honey

Find more recipes in any of my eBooks, available for immediate download.

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Fish Tacos – Slim Thicc

Fresh and zesty, these fish tacos from my Slim Thicc guide are perfect for the whole family to enjoy.

METHOD:
– Preheat oven to 200 degrees Celsius
– Mix some butter, lime juice, chili powder, garlic powder and salt together and pour over white fish Place in oven for 15-20 minutes
– Flake fish
– Prepare toppings- avo, slaw, red onion, mango (anything you like)
– Serve in taco shells

Find more recipes in any of my eBooks, available for immediate download.