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CREAMY METHI MALAI MIX VEG Ingredients (makes 1 large/2 medium servings) Ingredients 1 cup Broccoli florets 50 grams Cubed paneer 50 grams Haricot beans – cut or whole olive oil 1 tbsp 4-5 tbsp Dry roasted and crushed peanuts 1-2 tbsp Minced garlic (entirely up to you) 1-3 tbsp Minced green chilli (again, based on how spicy the chilli is and also how spicy you like it) 1 tsp Cumin seeds Salt to taste Method Method: Steam your veg and paneer for 1-2 minutes. I microwaved everything with a sprinkling of water and some salt. Into a hot pan, add the oil and cumin seeds. Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Add in the veg and paneer, mix well and sauté for a few minutes, only add salt if necessary. So yum guys, you can just have one bowl of this by itself for dinner. 😋

CREAMY METHI MALAI MIX VEG Ingredients (makes 1 large/2 medium servings) Ingredients 1 cup Broccoli florets 50 grams Cubed paneer 50 grams Haricot beans – cut or whole olive oil 1 tbsp 4-5 tbsp Dry roasted and crushed peanuts 1-2 tbsp Minced garlic (entirely up to you) 1-3 tbsp Minced green chilli (again, based on how spicy the chilli is and also how spicy you like it) 1 tsp Cumin seeds Salt to taste Method Method: Steam your veg and paneer for 1-2 minutes. I microwaved everything with a sprinkling of water and some salt. Into a hot pan, add the oil and cumin seeds. Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Add in the veg and paneer, mix well and sauté for a few minutes, only add salt if necessary. So yum guys, you can just have one bowl of this by itself for dinner. 😋

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

SPICY, BUTTER GARLIC CHICKEN – EDAMAME – EGG BOWL Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams Chicken breast boneless cubes 75 grams Edamame OR green beans diced 7-8 Garlic cloves, minced 5-6 Thai Birds Eye chilli, finely chopped (I added a lot more 😈) 5-6 Basil leaves 2 tsp Soy sauce 1 tsp Butter 1 tsp Olive oil Salt to taste 1/4th chicken stock cube (optional) One sunny side up/fried egg to top it off Method Method: Cook the edamame in salted boiling water for 10 mins. Drain the after, and remove from the pods. If you’re easing green beans, simply steam for 5 minutes. Into a hot pan, add the oil and butter. Add in the garlic and chilli and sauté until golden brown. Add in the chicken, and cook for a few minutes. Add in the edamame or beans, soy sauce, chicken stock cube, salt and a little water and cook

CHEESY LOW CARB, ALMOND CAULIFLOWER FLATBREAD 300 Kcal for the whole flatbread Ingredients (makes 1 large/2 medium servings) Ingredients 15 Almonds, powdered 1 small head of cauliflower, minced/grated 1.5 tbsp Greek or regular yoghurt 1/2 baking soda 2 tsp chilli powder 2 tsp oregano or ranch seasoning 1 tsp garlic powder (optional) Salt to taste Ghee for brushing the pan 2 tbsp grated cheese to sprinkle on top Method Method: Simply mix together all ingredients except ghee and cheese to form a loose, wet dough. Brush a non stick pan with ghee, add the dough and flatten it using your hand. Cook this covered on a low flame for 5 minutes. Check to make sure that the base is browned – I used a plate to flip it because I didn’t want to risk it breaking. Then flip it over and cook on the other side for another 5 minutes. Finally spread the grated cheese, cover and let the cheese melt. Slice and SERVE! ❤️

CHEESY LOW CARB, ALMOND CAULIFLOWER FLATBREAD 300 Kcal for the whole flatbread Ingredients (makes 1 large/2 medium servings) Ingredients 15 Almonds, powdered 1 small head of cauliflower, minced/grated 1.5 tbsp Greek or regular yoghurt 1/2 baking soda 2 tsp chilli powder 2 tsp oregano or ranch seasoning 1 tsp garlic powder (optional) Salt to taste Ghee for brushing the pan 2 tbsp grated cheese to sprinkle on top Method Method: Simply mix together all ingredients except ghee and cheese to form a loose, wet dough. Brush a non stick pan with ghee, add the dough and flatten it using your hand. Cook this covered on a low flame for 5 minutes. Check to make sure that the base is browned – I used a plate to flip it because I didn’t want to risk it breaking. Then flip it over and cook on the other side for another 5 minutes. Finally spread the grated cheese, cover and let the cheese melt. Slice and SERVE! ❤️