lunch recipe

Food

Recipe: Tabbouleh Pita Pocket

I generally like to make sure I have a few base ingredients pre-prepared for days where I want to eat 'lazy' food. If you pre-prep your tabbouleh you can whip up this dish in a matter of minutes. You're just stuffing food into other food, it's so simple I'm sure anyone could do it!


Makes 1 serving
Carbs 134.5g / Fat 10.4g / Protein 25.9g / Calories 721


Tabbouleh Ingredients
If you are pre-prepping this and plan on using it frequently double or triple the ingredients below.

  • 1 cup of rinsed quinoa
  • 1 red onion, finely diced
  • 2 tomatoes, diced
  • 1 garlic clove, minced
  • 1 pinch of himalayan salt
  • 1 pinch of black pepper
  • 2/3 cup fresh parsley, chopped

Pita Pocket Ingredients

  • Some of the tabbouleh which we will make
  • Large handful of rocket
  • 1-2 tablespoons of hummus
  • 1 pita bread (wholewheat or wholegrain is the best option)

Instructions

  1. First we are making the tabbouleh! Grab your rinsed quinoa and place it in a saucepan with a 2:1 ratio of water:quinoa. Bring it to the boil. Reduce the heat and allow to simmer for 15 minutes.
  2. While the quinoa is cooking prep all your other tabbouleh ingredients (mincing the garlic, chopping the onion and tomatoes, etc, see above list). 
  3. When the quinoa is done mix it in with the other ingredients. It's best to serve this cold for the pita pocket so pop it in the fridge.
  4. When you want to make the pita pocket open it however you like, there are a variety of methods, but I like to just cut mine in half. Spoon some hummus and then pack in your tabbouleh and some fresh rocket! Good to go.

Food

Recipe: Coconut Chicken Curry

I love spice, I love coconut, and I love meals that don't take long to put together. So for me this is a meal from heaven haha. I really don't like spending too long cooking, and most of the time I make a lot of food that can be packed up and eaten at a later date. I know I usually post a lot of vegetarian/vegan recipes, but I'm not either of those, and sometimes I do in fact eat meat, so this recipe does contain that. If you can handle spice, give this one a go!


Makes 4 servings
(per 1) Carbs 37.6g / Fat 15.8g / Protein 36.2g / Calories 445.8


Ingredients

  • 1.5 cups brown rice
  • 500g chicken breast
  • 2 cups frozen vegetables (I just used green veg)
  • 3 tbsp desiccated coconut
  • 1 tbsp curry powder
  • 1/2 tsp olive oil
  • 1.5 tsp chilli powder
  • 200mL coconut cream

Method

  1. First take your brown rice and place it in a saucepan with 3 cups of water, place this on a high heat on a stove element until it boils, then turn it down to a low temperature and allow it to simmer, stir occasionally (it should take 30-40 mins to cook depending on your stove)
  2. While the rice is cooking cut up your chicken and place it in a frying pan on medium heat with 1/2 tsp of olive oil
  3. Add in the curry powder and chilli powder, allow the chicken to cook most of the way through
  4. When the chicken is nearly cooked all the way through add in the desiccated coconut, coconut cream and frozen vegetables, cook for a further 10-15 mins on a low heat (place a lid over your pan if you have one for it).
  5. Serve, or store, whatever you need to do!

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