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Recipe: Beetroot and quinoa bowls with chèvre and eggs
These beetroot and quinoa bowls with chèvre and eggs are delicious, nourishing and very filling. They are great for brunch but can be eaten any time of the day. This recipe is gluten-free, low in energy and high in protein and fibre. It is naturally low in glycaemic index, so can be enjoyed by individuals with blood sugar regulation issues, such as those with insulin resistance or diabetes. You can substitute the chèvre for your favourite dairy or plant-based cheese. Likewise, you can omit the eggs if you are a vegan, but make sure you add a good source of protein instead (e.g. lentils or chickpeas).
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Recipe: Quinoa & mixed beans vegan bowls
These quinoa & mixed beans vegan bowls are inspired by Latin American food. Like the quinoa & lentil bowls, these are packed with plant-based protein, iron and fibre. The capsicum and lime provide vitamin C, which your body needs to absorb the non-haem iron. You will also get some healthy monounsaturated fats from the olive oil. These bowls taste great warm but can also be eating straight out of the fridge if you have leftovers. If you’re a vegetarian or omnivore, feel free to add or substitute part of the protein with other foods such as boiled eggs, cheese, tuna, smoked salmon or poached chicken. One final note: I have…
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Recipe: Quinoa, lentil & beetroot vegan bowls
These quinoa, lentil & beetroot vegan bowls are a tasty meal packed with plant-based protein, iron and fibre. The dressing contains lemon to provide vitamin C, which your body needs to absorb the non-haem iron. You will also get some healthy unsaturated fats from the olive oil and seeds, and calcium mainly from the tahini. These bowls taste great warm but can also be eating straight out of the fridge if you have leftovers. If you’re a vegetarian or omnivore, feel free to add or substitute part of the protein with other foods such as boiled eggs, cheese, tuna, smoked salmon or poached chicken. One final note: I have specified…
