healthy lunch

Food

Recipe: Chickpea Noodle Salad

Makes 2 servings
(per 1) Carbs 57.5g / Fat 27.9g /Protein 11.6g / Calories 509


Ingredients

  • 6 large kale leaves
  • 50g rice vermicelli
  • 1 lemon
  • A pinch of himalayan salt
  • 1 brown onion
  • 1 tsp olive oil
  • 2 tbsp Pad Thai paste
  • 1 can of chickpeas (rinsed)
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp onion salt
  • Baby spinach
  • Grated carrot
  • Coriander

Ingredients (Dressing)

  • 3 tbsp avocado oil
  • 1/2 tsp sesame oil

Method

  1. To prepare your kale take six large, washed leaves and cut around the spine of the leaf before chopping into small pieces.
  2. Place the kale in a bowl and add the juice of 1 lemon and a pinch of Himalayan salt, massage these into the kale and leave it to sit on it's own while you prepare the other ingredients.
  3. Place a skillet on medium heat with 1 tsp of olive oil.
  4. Cut up 1 brown onion and place it in the warm skillet.
  5. Allow the onion to cook on it's own for five minutes before adding in 1 tin of rinsed and drained chickpeas and turn down to a lower heat.
  6. Also add paprika, curry powder and onion salt to the onion/chickpea mix.
  7. In a new bowl place 50g of rice vermicelli and enough boiled water to completely cover the vermicelli. After 5 minutes use some kitchen scissors to cut up the vermicelli. Allow this to also sit on it's own for a few minutes.
  8. After the chickpea/onion mix has cooked for 20 minutes add 2 tablespoons of Pad Thai paste and allow it to cook on a low heat for a further 5 minutes.
  9. While the chickpeas are finishing begin constructing your salad bowls. Combine the pre-prepared kale and vermicelli with some baby spinach leaves, grated carrot and coriander.
  10. Add the chickpeas on top once they are finished.

Food

Recipe: Superfood Snack Salad

This salad seriously packs a punch and is great to eat as a snack during work, it's high in protein and good fats to keep you feeling full and content. If you so desire you can also serve it with some brown rice.

This recipe has been adapted from our GET LEAN: Nutrition eBook. The GET LEAN eBook has 3 different ways of creating each recipe according to what best suits your body type. For the purpose of posting it on the blog I will be adapting it to one-size-fits-all. If you wish to see the whole recipe plus 24 others and heaps of nutritional information on food and how to eat better make sure you pick up a copy of the eBook!


Makes 1 serving
Carbs 33g / Fat 23g /Protein 13g / Calories 390


Ingredients

  • 1/2 cup kale
  • 1/2 cup spinach leaves
  • 1/2 cup cucumber
  • 1/2 cup green beans
  • 1/4 avocado
  • 20g pumpkins seeds
  • (optional) 20g sunflower seeds
  • 1 tbsp chia seeds

Serve with

  • Juice of 1/2 a lime
  • (optional) 1/4 cup brown rice

Method

  1. Wash vegetables and then cut up the cucumber and green beans
  2. Place them all into a bowl to serve
  3. If packing up the salad to take to work wrap the lime and avocado separately and cut/serve them with the salad when you are ready to eat it.