Whole wheat pasta with black kale pesto

This recipe contains only non refined carbs mixed with vegetable proteins and it’s a complete lunch. It is also a low GI recipe and its taste is simply delicious! Moreover it’s super easy to prepare!

Whole wheat pasta with black kale pesto

Ingredients (for 2 people):

• 140 gr whole wheat pasta
• 90 gr black kale
• 3 sun dried tomatoes
• 6 walnuts
• 3 spoons of extra virgin oil
• 1 can chickpeas (140 gr)
• salt

Cooking instructions:

1. Boil the sliced black kale in a little water for 8/10 minutes.
2. In kitchen robot mix the drained kale, sun dried tomatoes, walnuts, extra virgin oil and a bit of salt.
3. Put a pot of water to boil and prepare the pasta.
4. When the pasta is ready, drain it and add the sauce.
5. At last drain and rinse the chickpeas, add them to the pasta, mix well and serve.

Quinoa, cannellini bean and aubergine (eggplant) salad with tzatziki dressing

Ingredients (serves 2)

• 120 gr uncooked quinoa
• 1 can cannellini beans
• 1 orange pepper
• 1/2 onion
• 1 aubergine (eggplant)
• 10 gr concentrated tomato paste
• Greek tzatziki
• garlic salt
• Hungarian paprika
• extra virgin olive oil
• salt and pepper

Cooking instructions:

1. Dice the onion, aubergine (eggplant) and pepper. Fry gently in olive oil and season with paprika, salt and pepper.
2. Drain the beans, add these and the concentrated tomato paste to the vegetable mix and fry for a further 5 minutes, adding another lug of olive oil.
3. In a small frying pan, toast the quinoa grains in oil or butter, stirring well to make sure all the grains are coated in oil. Add 350 ml of hot boiling water, season with a sprinkle of garlic salt and simmer for 25 minutes, or until the quinoa is cooked.
4. Place everything in the fridge to cool.
5. Fluff the quinoa with a fork and mix it with the vegetable and bean mix, adding 2 spoons of tzatziki, and serve.

Mushroom, potato, fine beans and oats soup

This is a delicious, cheap to make oats soup with mushrooms and fine beans. Porridge oats are great for soups – I always buy a big box of oats for my breakfast porridge, but then I never seem to be able to finish it, so…what a better way to use the oats up than a nice, hearty soup? Any mushrooms would do, but top results can be achieved with chestnut mushrooms.

Ingredients (serves 2):

• 2 large portobello mushrooms
• 1 potato
• 1 packet fine beans
• 90 gr porridge oats
• 1 lemon
• 3 table spoons milk
• Fresh ginger
• Extra virgin olive oil
• Salt and pepper

Cooking instructions:

1. Chop the large portobello mushrooms.
2. Dice the potato and the ginger.
3. Chop off the ends of the fine beens, then cut into small pieces.
4. Saute the mushrooms, potato, ginger and fine beens in a little extra virgin olive oil.
5. Add some boiling water, juice of 1 lemon, and milk.
6. Bring to boil and add the porridge oats.
7. Season with salt and pepper and simmer for 15 minutes.
8. Serve piping hot.

All-veggie fajitas

Ready in: 30 minutes

Ingredients (serves 2)
2 courgettes
2 tomatoes
1 aubergine
1/2 onion
1 clove of garlic
200 gr Mexican cheese or any soft cheddar
4 tortillas
Salt & pepper
Tabasco
Extra virgin olive oil

Cooking instructions:
Preheat oven to 180 degrees.
Cut tomatoes, courgettes, aubergine, garlic and onion into big chunks. Put in a food processor for a few seconds.
Heat oil in a large frying pan, add vegetables and fry for 15 minutes stirring from time to time.
Season to taste with salt, pepper and tabasco.
Spread the veggie stuff onto four tortillas, add cheese, roll the tortillas up and lay onto a baking tray.
Put in the oven and cook for 5 to 6 minutes. Serve.