Black Bean Sweet Potato Falafel

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I made black bean sweet potato falafel today. This is the same recipe as my baked sweet potato falafel. I just replaced chickpeas with black beans. Very tasty as well!

I enjoyed some for lunch with stir-fried kale with garlic and porridge bread.

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Trying Different Types of Pasta

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I had my chunky vegetable pasta sauce 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. 

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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. 

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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. 

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.

Potato Salad with Avocado Dressing

It’s salad weather again! 😀 I made this potato salad a lot last summer but never got round to sharing it here. It is very tasty. Avocado makes a healthy, creamy dressing.

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Ingredients

about 500g potatoes (I used salad potatoes I got in Aldi. I cut them into halves and quarters. You could also use other types of potatoes)

2 spring onions chopped

about a handful of fresh basil chopped

flesh of 1 avocado

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Steam or boil potatoes until soft (about 10 minutes). Allow to cool. 

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Step 2: Put potatoes in salad bowl along with spring onion and basil. 

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Step 3: To make dressing put avocado, lemon juice and olive oil in nutri bullet (or alternative blender). Blend until smooth. 

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Step 4: Pour dressing over salad. Mix everything together. 

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Step 5: Enjoy this salad as part of your lunch or dinner. 

Blackbean and Avocado Quesadillas

I tried out this new quesadillas recipe today. Quesadillas make an easy, healthy, tasty lunch or dinner. I personally prefer my black bean and sweet potato quesadillas but this isn’t bad. Avocado gives the quesadillas an interesting taste and texture. Please let me know what you think of my recipes if you try them.

Avocado Tip: This morning my avocado was not yet ripe enough. I put it in a paper bag with a banana to speed up the ripening process. It worked! My avocado was ripe in time for dinner. 😀

 

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Ingredients

2 Tortilla wraps

1 tin black beans

flesh of 1 avocado

half a teaspoon cumin

half a teaspoon coriander

half a teaspoon paprika

1-2 handfuls spinach

 

Note: You could also use other spices such as chili or garam masala. 

 

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Step 1: Rinse and drain black beans. Put in mixing bowl along with avocado. Mash with potato masher or fork. 

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Step 2: Add in spices and mix well. 

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Step 3: Place 1 tortilla wrap on baking tray lined with parchment paper. Spread black bean and avocado mixture on top. 

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Step 4: Next put spinach on top of black bean and avocado mixture. 

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Step 5: Finally place 2nd tortilla on top. Bake in oven preheated to 180 c for about 10 minutes. 

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Step 6: Cut into quarters and enjoy as part of your lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

Chunky Vegetable Pasta Sauce

A simple, tasty pasta sauce recipe.

I had this sauce with lentil pasta. Lentil pasta is really tasty and is very high in protein. I recommend using it if you can get it. If not, you can use another type of pasta.

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion finely chopped

3-4 cloves garlic finely chopped

1 carrot peeled and finely chopped

1 pepper finely chopped (I used a red pepper but you can use any colour pepper)

half a courgette finely chopped

1 tin chopped tomatoes

1 teaspoon dried mixed herbs (oregano, basil, etc.)

about a handful of chopped fresh basil

 

This recipe makes 2 servings

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Step 1: Heat olive oil in a saucepan and cook onion and garlic for 2-3 minutes. 

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Step 2: Add in carrot, pepper and courgette and cook for another 2-3 minutes. 

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Step 3: Add in chopped tomatoes and dried mixed herbs. Stir well. Bring to boil, then simmer for about 30 minutes. 

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Step 4: Stir in fresh basil. 

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Step 5: Serve sauce in a bowl with pasta. You can add some cheese if you like. If you have some sauce leftover you can put it in the fridge and reheat it the next day.