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LENTIL, MUSHROOM, WILD RICE AND BABY SPINACH

January 13, 2016

 

 

 

My go to super healthy, low GI lunch that keeps you satisfied, is Full of plant based protein, iron, complex carbohydrates & more!

 

INGREDIENTS

 

2 x Garlic Cloves, diced

1 tbsp Olive Oil

1 cup diced mushrooms

1/2 cup organic vegetable stock

1/2 cup baby spinach

1/1 tin organic lentils (drained)

1/2 cup cooked wild rice (see packet instructions for cooking)

Salt & pepper to taste

In a pan add some olive oil a cook on medium / high heat. Then add the diced garlic cook for 30 seconds. Add 1 cup of diced mushrooms with a little pinch of salt (I use pink Himalayan salt), add a little water and stir until the mushrooms for a minute.

Then add 1/2 cup of water or veggie stock & cook on a medium heat for 5 mins. Add the tin of organic lentils (make sure they are drained and rinsed) and stir through for another 30 seconds or so. Add 1/2 a cup of cooked wild rice and cook in the broth for a few minutes adding a little more water or veggie stock if needed. Add handful of baby spinach and stir through until wilted. Add cracked pepper & a little Himalayan salt if needed.

 

 

 

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