So here’s another mix of veggie salads that whether you’re veggie or not, look and taste yum! It’s a tasty, nutritional, protein rich (Quorn, feta, nuts), healthy salad combo!
I have used some leftovers (as I do) – namely the potatoes and the asparagus. Actually the chicken too – as I deliberately cooked an extra one last night for my salad of the day today. Personally, I prefer the Quorn ‘chicken’ fillets to the (frozen uncooked) pieces, perhaps it’s psychological, but they taste better to me… You can use either – OR the chiller cabinet pre-cooked roast ‘chicken’ pieces – they’re nice too.
Don’t be put off by the long list of ingredients – you can really use as much or little as you like of what I use… and it doesn’t take long – especially if, like me, you use leftovers! So:
Below are my recipes Continue reading
Hey everyone – I felt I just had to let you know how I just improved my previous post:
Check out the previous lazy list of ingredients on the link here… then instead of chopping in fresh tomatoes… Open that tin!
Yes – it’s that easy – add about a third of a tin (so loads left for other wonderful breakfast, lunch or dinner ideas) – oh and double whatever herbs you added last time… I added a lot… even a generous sprinkling of dried mixed Italian herbs (for the oregano/bay leaves mainly I think)
I used gluten free pasta with it… (so no wheatie bloating!) but of course you choose.
And the obligatory (yes it’s the same photo as I’ve used before…. well I’m a busy girl!)
And if you’re too lazy to click through to my previous one for the recipe – here it is again below: Continue reading
- Red cabbage thinly sliced or grated
- Carrot grated
- Red onion thinly sliced or grated
- Celery chopped
- Little bit leftover fennel sliced
- Raisins (pref soaked in boiling water first to plump but not essential)
- Walnuts chopped
- Apple chopped
- Splash of water
- Salt n pepper
Mix all together n serve – and eat!
Colourful and yum!
I’m a busy girl – so this is one of those really EASY things to make!
This was made for 2 – so I can have it all ready again for tomorrow! Here’s what I used… Yes – I know, I’m using nearly all frozen ingredients and to be honest, all fresh would be just a bit tastier – but this is very quick and incredibly easy, so suits me… Continue reading
So to follow from my last post on being a veggie… Here’s something I make:
‘Chicken’ (Quorn) Avocado Salad – with Lazy Coleslaw + Nuts!
The amounts are totally up to you – here’s what I used – for one person:
Last July I went veggie. Why? ANIMALS. I love ’em. Also, I don’t like to kill, or be party to killing anything. I don’t even kill flies – not even mozzies! Now before you meat eaters start bringing out the “what have vegetables ever done to you then?” argument, I have struggled a little at times with this too – in the bigger scheme of things… but as we need to eat to survive, I have had to choose. [To show my respect for nature and the plants and vegetables/fruit we eat, I try and remember to be mindful of the sacrifices made, and say a little ‘thank you’ to them. It’s not natural to me – I wasn’t brought up saying grace before meals or anything – but I think it’s the best I can do right now…] I also buy organic where possible, so a) more things weren’t killed in the growing process, and b) well these veg have had a pretty good life – and c) I get to eat healthier results.
So then I had to find out how to get my protein… ?