November 9, 2022

Moroccan Chickpea Stew

Moroccan Chickpea Stew

INGREDIENTS


  • 2 cups dry quinoa
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon each paprika and ground cumin
  • ½ teaspoon each ground coriander, ground turmeric, and ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon each kosher salt and ground black pepper
  • 2 pinches cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1 ½ cups cooked)
  • 3 cups baby spinach (or chopped spinach)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish


METHOD


  1. Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste. 
  2. Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
  3. In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
  4. Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
  5. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
  6. Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Miso Five Spice Turkey Breast with Cabbage

By Zina Stone • March 26, 2025
Miso Five Spice Turkey Breast with Cabbage 3 servings | 1 hour 15 minutes INGREDIENTS 2 tbsps Miso Paste 2 tbsps Extra Virgin Olive Oil 1 tsp Chinese Five Spice 1 Garlic (clove, small, minced) 1 lb Turkey Breast (boneless, skinless) 3 cups Purple Cabbage (sliced into thin steaks) 2 tbsps Slivered Almonds 1 tbsp Star Anise (optional, for garnish) ​ METHOD Preheat the oven to 325oF (160oC). Line a baking sheet with parchment paper. Mix the miso paste, oil, five spice, and garlic together. Pat the turkey dry and spread 3/4 of the miso mixture all over the top. Spread the remaining miso mixture on the cabbage. Place the cabbage on the baking sheet in a single layer and place the turkey breast on top of the cabbage. Cook for 60 minutes or until the turkey reaches an internal temperature of 330oF (165oC). Let the turkey rest for five to ten minutes before slicing. Garnish with the almonds and star anise and serve with the cabbage. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 1 1/3 cups of turkey and one cup of cabbage. Additional Toppings: Chopped cilantro. Nutrition Facts ​ ​ Amount per serving  ​ 343 calories 17g fat 12g carbs 4g fiber 5g sugar 40g protein 80mg cholesterol 690mg sodium 3mg iron

Avocado & Black Bean Eggs

By Zina Stone • March 18, 2025
Avocado & Black Bean Eggs Prep - 5 mins | Cook - 5 mins Serves 2 INGREDIENTS 2 tsp rapeseed oil 1 red chilli deseeded and thinly sliced 1 large garlic clove sliced 2 large eggs 400g can black beans ½ x 400g can cherry tomatoes ¼ tsp cumin seeds 1 small avocado halved and sliced handful fresh, chopped coriander 1 lime cut into wedges METHOD Step 1 - Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them. Step 2 - Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over. Nutrition Facts ​  ​Amount per serving​ kcal 356 fat 20g saturates 4g carbs 18g sugars 5g fibre 11g protein 20g salt 0.8g

Mushroom Brunch

By Zina Stone • March 13, 2025
Mushroom Brunch Prep: 5 mins | Cook: 12 mins - 15 mins 4 serves INGREDIENTS 250g mushrooms 1 garlic clove 1 tbsp olive oil 160g bag kale 4 eggs METHOD Step 1 - Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season. Step 2 - Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version. Nutrition Facts ​  ​Amount per serving​ kcal 154 fat 11g saturates 2g carbs 1g sugars 1g fibre 2g protein 30g salt 0.4g 
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