RECIPES

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HIGH PROTEIN LENTIL SOUP

MAKES APPROX 2L OF SOUP

KALLO VEGETABLE STOCK CUBE – 1 CUBE

CARROT – 80g

BROCOLLI – 150g

SPINACH – 80g

BRUSSEL SPROUTS – 20g

TOFU – 100g

RED LENTILS – 100g

PROTEIN POWDER(OPTIONAL) – 15g

  1. Add all the vegetables, tofu and lentils to a pot with 2.5L of cold water.

  2. Bring to the boil and rapid boil for 10 mins, then leave to simmer until all vegetable and lentils are cooked.

  3. Add stock cube and salt and pepper at the end. (the shell of the lentils will stay hard if salt is added at the beginnind of cooking.

  4. Put in a blender and blend ingredients to a smooth consistency.

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LOW CAL CHILLI

MAKES APPROX 1200g of CHILLI

GARLIC INFUSED OLIVE OIL – 15ml

TOMATO PASSATA – 500ml

MUSHROOMS – 300g

CANNELLINI BEANS – 124g

GRANOSE SOYA MINCE – 1 packet of dried soya mince(makes 454g of soya mince when water added)

UNSWEETENED SOYA MILK – 50ml

ENCONA HOT PEPPER SAUCE – 0.5tbsp

TOBASCO SAUCE(OPTIONAL)

SPICES & HERBS – SMOKED PAPRIKA, CUMIN, TURMERIC, OREGANO, CAYENNE PEPPER

  1. Stir fry mushrooms until brown

  2. Add prepared soya mince.

  3. Add herbs & spices

  4. Add passata and beans

  5. Leave to simmer for approx. 15 mins.

  6. Add hot sauce and tobacco, salt & pepper (according to taste)

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