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[letsbehealthymkay]

🍞 🥑 I was really craving avocado on toast this morning so I had wholemeal toast with avo & tomatoes topped with salt, pepper & a sprinkle of nutritional yeast. Yum! I’m gonna do some study & then go do my first gym session at my new gym, kinda really nervous & excited! 🤓 I got this!!

[letsbehealthymkay]

Quick and easy pre workout breakfast 🍳🍌🥜

[letsbehealthymkay]

Cause I want my vegan friend to enjoy ice cream with me ^_^

[letsbehealthymkay]

I have $24 to last me til Friday, what should I buy with it?

[letsbehealthymkay]

coconut oil da best. Brandless is pretty cool.

[letsbehealthymkay]

[letsbehealthymkay]

(Via: fattributes.tumblr.com) Roasted Lamb Chops with Indian Curry Sauce - Get the recipe http://tr.im/4k8mk

[letsbehealthymkay]

Wild Rice Salad

Ingredients

250g pouch microwavable wild rice

1 red onion, thinly sliced

small handful of sultanas

3 carrots, grated

zest and juice 1 lemon

1 tbsp honey

Preparation

Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.

Mix in the lemon zest and juice, honey and seasoning, then serve.

[letsbehealthymkay]

Kale Pesto

Ingredients

85g pine nut, toasted

85g Parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)

3 garlic clove

75ml extra-virgin olive oil, plus extra to serve

75ml olive oil

85g kale

juice 1 lemon

spaghetti or linguine, to serve

Method

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

[letsbehealthymkay]

Refried Bean Quesadillas

Ingredients

1 tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tsp cumin seeds

400g can pinto or kidney beans, rinsed and drained

2 tsp smoked paprika

8 flour tortillas

100g cheddar or Gruyère, coarsely grated

handful coriander leaves

200g tub fresh tomato salsa, plus extra to serve

soured cream, to serve

Preparation

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

[letsbehealthymkay]

Black Bean and Chicken Chilaquiles

Ingredients

Cooking spray

1 cup thinly sliced onion

5 garlic cloves, minced

2 cups shredded cooked chicken breast

1 (15-ounce) can black beans, rinsed and drained

1 cup fat-free, less-sodium chicken broth

1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)

15 (6-inch) corn tortillas, cut into 1-inch strips

1 cup shredded queso blanco (about 4 ounces)

Preparation

Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

[letsbehealthymkay]

Italian Garbanzo Salad

Ingredients

3 cups finely chopped fennel bulb

2 cups chopped tomato

1 3/4 cups finely chopped red onion

1 cup chopped fresh basil

1/3 cup balsamic vinegar

1 tablespoon olive oil

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 garlic cloves, minced

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1/2 cup (2 ounces) crumbled feta cheese

Preparation

Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.

[letsbehealthymkay]

Greek Lentil Soup with Toasted Pita

Ingredients

1 tablespoon olive oil

2 celery stalks, chopped

2 carrots, peeled and chopped

1 onion

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

8 cups water

1 cup dry lentils

2 tablespoons fresh lemon juice (about 1 lemon)

4 whole-grain pitas, each cut into 4 triangles and toasted

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

2. Add the water and lentils. Simmer, partially covered, 15 minutes.

3. With a hand blender or potato masher, puree soup until semi-smooth and thick.

4. Drizzle with lemon juice; serve with toasted pita triangles.