INGREDIENTS (SERVES 6-8, BUT FREEZES WELL!) 500ml Water 180g Quinoa 2tbsp Olive Oil 1 Chopped onion 1 Stick of celery, chopped 150g Sliced mushrooms 2 Cloves garlic, minces 600g Tomato pasta sauce 1 Large egg, beaten 25g grated parmesan cheese 2tbsp Chopped fresh basil or 1/2 tsp dried 1tbsp Dried oregano 300g Large courgettes, sliced … Continue reading Quinoa Lasagna
Pictured with Sea Bass, This Ratatouille can provide the base for a very tasty lunch or the accompaniment to any supper dish.
This quick vegetarian chilli has a smoky heat from the ground chipotle, and keeps well in the freezer too.
This low carb, high protein is great for breakfast with some nut butter, or with some yummy toppings for lunch.