You know those times when you get home late after a long day and the last thing you feel like doing is cooking? Yep, that was tonight so I have one teaspoon of natural peanut butter to tide me over as I begin my food prep to have dinner on the table in 10 minutes, I kid you not!
I didn't feel like meat, I rarely feel like something heavy later at night so my protein fix came from black bean spaghetti and goat's milk halloumi. My world has seriously become a better place since I discovered goat's milk halloumi as I am an absolute sucker for cheese. I digress...
Boil kettle, chop broccoli, 4-5 cherry tomatoes and goat's milk halloumi. Peel 1 small garlic clove. Cut 1/4 avocado and throw into Ninja or Magic Bullet Cup with the garlic clove, 20ml Coconut Cream, a pinch or 2 of cayenne and a few twists of Himalayan Rock Salt. Blend.
Throw 1/4 of a packet of Explore Asian Black Bean Spaghetti (one serving) into a saucepan, add boiled water, put steamer on top of the saucepan, add broccoli with a little more Himalayan Rock Salt, add a lid. Steam.
Add 1 teaspoon of coconut oil to a frying pan, add tomatoes and halloumi and cook for a few minutes. Throw all of the ingredients into your frying pan and stir your avocado and coconut cream sauce through the ingredients. Mix, throw into a bowl, devour. Deliciousness.
Ingredients: 50g Explore Asian Black Bean Spaghetti, 25g broccoli, 4-5 cherry tomatoes, 25g Goat's Milk Halloumi, 1/4 avocado, 20ml Kara Coconut Cream, 1 small garlic clove, Himalayan Rock Salt, Cayenne Pepper
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Much love and Vitality,
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