Category Archives: Vegetarian

Chicken Provençal and Zucchini pancakes

Chicken Provencale. So tasty I ate most of it before I took the picture...

OK, 2 recipes for you. One quick and easy, the other… not so much. So, my new stickk.com resolution only allows me to eat out twice a week. Meaning quick and easy dinners are necessary for when I get back from the gym and 7.45 and still have to take Walter for a pee. Thus, I developed:

Chicken Provençal

Ingredients (serves 2):

2 chicken breasts
1 small chopped onion
1 can canellini beans
1 red pepper
1 green pepper
2 sticks celery
1 can chopped tomatoes
handful torn basil
2 chopped garlic cloves
pinch of savory

Literally just throw it all in the slow cooker and put it on low for 7 hours. Go to work, workout, and come home to the most amazing smell 🙂 This is also great for Meatless Monday without the chicken – very filling.

The next one is not such a quick and easy ‘throw together’

Veggie pancakes

Ingredients

Basic pancake mix:
2 large eggs
1/3 cup low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Veggies; I used:
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
Zest of 1 lemon

oil for frying

Put all the basic pancake mix ingredients in a bowl beat with an electric whisk. Stir in the veggies. Heat the oil in a pan. Fry like small pancakes over a medium heat, flipping 1/2 way through. Serve as a side:

Wes' with his steak; I had mine with salmon as I am trying to cut down on red meat.

Not amazing, but a different way to get your veggies in. Tastes great with sour cream / Greek yoghurt on the side, and kept well in the fridge making a tasty snack.

Thank you to Whole Foods for the recipe

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Cherry and lentil salad

Another meatless Monday (even though I think it was Tuesday).

Breakfast: Today started with 2 plums and some berries with Greek yoghurt and flax

Favourite breakfast!

Lunch: My Cherry and lentil salad

Serves 2

1 cup green lentils
2 cups water
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 handfuls of cherries – halved and pitted
1 handful of basil – torn

Boil the lentils for 20 mins, and during this time mix the oil and vinegar in a cup. When the lentils are done, drain, and while still warm combine the lentils, cherries and oil-vinegar mix in a bowl. Throw basil on top. Marvel at the pretty colours ans devour 🙂

Too pretty not to eat

Makes a great bagged lunch.

Snack: carrots and hummus, an apple with peanut butter

Dinner:Vegetarian chilli with a little sweet potato (Recipe to follow). Blueberries and sour cream, 72% dark chocolate

Exercise: 2 mile run with Walter in the morning, and an ace 50 minute kickboxing session in the evening. Yeah!