This is a deliciously haunting meal that is packed full of nutrients so that you are strong enough to keep the zombies away! One that will feed all the family this Halloween and make use of any leftover pumpkins. A good substitute for pumpkin is butternut squash so this is a meal that can be made all year round.
This recipe is so easy it hurts!! A delicious, wholesome meal that will come to the rescue of any novice in the kitchen.
What do I need?
4 chicken breasts
Olive oil – you’ll only need a drizzle for your pan
3-4 cloves of garlic (I’d go for 4, but it’s whatever you’re in to ?)
1 chunk of fresh ginger (-thumb size in length)
1 vegetable stock cube
½ head broccoli
1 handful of mushrooms
1 red pepper
1 handful of kale, chopped
Equipment: 1 large frying pan, 2 chopping boards, 2 sharp knives, 1 spatula, 1 large bowl
Go on then, show me just how easy this is?
Chop your garlic cloves and ginger into tiny pieces and add them to the frying pan with your olive oil
Chop the chicken breast and add it to the pan, keep it on a low heat so that it cooks right through, stir every few minutes so that eventually it goes a light golden colour
While the chicken is cooking prepare the vegetables:
Chop the broccoli so that it is in small florets, wash
Remove the centre of the pepper along with the seeds, rinse and chop
Wash the kale and chop it into thin pieces
Chop off the stalks of the mushrooms, wash and chop them into small pieces
When the chicken has turned that light golden colour, you can add all of the chopped vegetables, mix around and allow to cook. All veg should soften slightly, chicken should go more golden brown
While the above is happening, add the couscous to the large boil along with the broken up vegetable stock. Add boiling water from the kettle so that the couscous is covered by ~1cm, give it a good stir and allow the couscous to absorb the water
Add the couscous to your frying pan and mix all together, allow 2 more minutes to cook
So after going through a slliigghhtt obsession with one of the market’s leading carbohydrate and protein bars, I created my own version that almost mimic the macro breakdown. They are so easy to make and absolutely delicious. Perfect to throw in your bag to enjoy as a snack/meal before you train!
You will need the following to make these little balls of bangingness:
250g Oats – blend them so that they are really fine
These burgers are DEFINITELY one of my favourite things to make. Depending on your goals, you can enjoy them with veg, homemade chips or a good old fashioned bun, I can guarantee they will never let you down!!
It’s not every day I have breakfast but when I do I like to make sure I enjoy it! Banoffee porridge always hits the spot for both taste and time! I usually have mine with protein hot chocolate or scrambled eggs just so I get a bit protein in there but I’ll leave that up to you!
What will I need?
100ml Whole milk
Water – Just enough so that all of the oats are covered
Cinnamon – Add as much or as little as you like (I usually put about 1tsp-1tbs in)
15g Crunchy peanut butter (if you fancy it)
Equipment: Bowl, spoons, weighing scales and a microwave
How do I make it?
Add oats, milk, water and the banana to a bowl and place in the microwave for 2mins 30s
Add 4-5 of the Toffee FlavDrops and mix ( you can add more or less if you want, the more you try the recipe the more you’ll know how sweet you like it)
Tip it off with peanut butter
Total prep time: 5 mins
Serves: 1 person
Calories: 395 kCals
Total cost of this/bowl: €0.71
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