Weight Loss recepies

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weight loss recepie



INGREDIENTS

·         1 tablespoon extra virgin olive oil

·         1 large brown onion, finely chopped

·         2 celery sticks, finely chopped

·         2 carrots, peeled, finely chopped

·         2 garlic cloves, crushed

·         2 teaspoons smoked paprika

·         2 teaspoons ground cumin

·         1 tablespoon chipotle in adobo sauce

·         3 truss tomatoes, finely chopped

·         70g (1/3 cup) quinoa, rinsed

·         400g can black beans, rinsed, drained

·         500ml (2 cups) salt-reduced vegetable stock

·         1 large zucchini, thinly sliced

·         150g (1 cup) fresh corn kernels

·         1 tablespoon fresh lime juice, plus extra lime wedges, to serve

·         1 ⁄4 cup chopped fresh coriander leaves, plus extra sprigs, to serve

METHOD

·         Step 1

Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add garlic, paprika, cumin and chipotle. Cook, stirring, for 1 minute or until aromatic. Add tomato. Cook, stirring occasionally, for 2-3 minutes or until starting to break down. Add quinoa, black beans, stock and 500ml (2 cups) water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until quinoa is tender.

Pause

·         Step 2

Add zucchini and corn. Simmer for 5 minutes or until vegetables are tender. Stir in lime juice and coriander. Season. Serve with extra lime wedges and extra coriander sprigs.

·         1273 kj

ENERGY

 

·         7.5g

FAT TOTAL

 

·         1g

SATURATED FAT

 

·         14g

FIBRE

 

·         13g

PROTEIN

 

·         39g

CARBS (TOTAL)

 

NOTES

Rinse beans to remove excess starch, reducing digestive issues.

 

Location: Turkey

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