Trying Different Types of Pasta

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I had my chunky vegetable pasta sauceΒ with black bean spaghetti for dinner yesterday. The black bean spaghetti has an interesting taste and is very high in protein . I don’t think it went very well with my pasta sauce. I think it might taste better in an Asian stir-fry.

I have been enjoying trying different types of pasta recently. I have also tried lentil pasta and chickpea pasta. They both go well with my pasta sauce. They are both very tasty and are high in protein.

Have you tried any interesting types of pasta? Please leave a comment below.

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Hummus, Salad and Cheese Wrap

A very simple recipe. This wrap would be handy to bring to work for lunch/ on a picnic/ on a journey.

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Ingredients

1 tortilla wrap

about 3 tablespoons hummus (I used my own homemade hummus. If you don’t have time to make your own you can buy some in the supermarket)

1-2 handfuls salad leaves

about a handful of cheese grated or finely chopped (I used goats cheese but use any type of cheese you want)

 

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Step 1: Put tortilla wrap on plate and spread hummus in centre of wrap.Β 

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Step 2: Top with salad leaves and cheese.

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Step 3: Fold wrap together. I fold the sides first, then the bottom corners.Β 

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Step 4: You can enjoy the wrap straight away or you can wrap it in tin foil and pop it in your bag for later.Β 

Lentil and Roasted Sweet Potato Salad

A simple, tasty, high-protein salad that can be enjoyed warm or cold.

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Ingredients

2 sweet potatoes peeled and chopped

1 tablespoon olive oil

1 cup puy (green) lentils

2 cups water

about a handful of fresh basil chopped

juice of 1 lemon

1 tablespoon balsamic vinegar

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Step 1: Put sweet potato in baking dish with olive oil. Mix well. Roast in oven preheated to 200 c for 20-25 minutes.

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Step 2: To cook the lentils put lentils and water in saucepan. Bring to boil, then simmer until all the water is absorbed (20-25 minutes).

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Step 3: Put cooked lentils, roasted sweet potato and basil in salad bowl. Mix everything together.

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Step 4: To make salad dressing mix lemon juice with balsamic vinegar in a cup. Pour over salad and mix everything together.

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Step 5: Enjoy this salad as part of your lunch or dinner. It should be OK kept in the fridge for a day or two. Take it out and eat it whenever you want.