Sautéed Vegetables Transformed = 2 Vegetarian Dishes!

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Still embracing our new diet, which we are quite enjoying as both my husband and I are seeing results and the weight is being shed, slowly but surely

We have really focused on our intake of fresh vegetables and protein. He has cut out pretty much all the carbs but yours truly hasn’t been able to do that. I have just reduced the amount! I’m sorry! I can’t live without bread and pasta!

Cous cous has become a great alternative, so that is what we had last night. Whilst I couldn’t resist making my boys a fluffy omelette using the prepared vegetables, which I must admit that I munched on too!

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It was like making one and getting another dish for free! It worked well in both dishes and I know I will be making this combination again very soon! Hope you enjoy it! Have a tremendous Tuesday! Much love D x

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INGREDIENTS

300g closed mushrooms sliced
180g fresh baby spinach
1 green bell pepper diced
1 tbsp olive oil
Pinch of dried red chilli flakes
⅓ tsp dried oregano
Paprika tp taste
Salt to taste
1½ cups dried couscous
2½ cups boiling water
½ vegetable stock cube

METHOD

• Prepare the cous cous by bringing to the boil in the vegetable stock, simmer for 5 minutes until the water has evaporated. Take off the heat and set aside. Separate grains with a fork

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• Heat up the oil with the red chilli flakes, add in the peppers, sauté until tender

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• Throw in the mushrooms, oregano and salt, combine well. Cook on a medium heat for 5 minutes then stir in the spinach. Let it wilt gently and cover for a few minutes. Take off the cooker and let the residual heat cook the spinach through

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• Serve the sauteéd vegetables along with the sauce it has released onto a plate of cous cous

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The sauteéd mushroom, spinach & pepper omelette

• Beat 3 large eggs till bubbly
• Stir in a dash of milk
• Season with just a little salt
• Add in 2 tablespoons of the spinach mix
• A handful of mature cheddar cheese…combine
• In a hot frying pan with a little olive oil, fry off your omelette, flip when the egg has settled on the first side. Both sides will be golden brown against the yolky yellow of the egg

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Inspired Tabouleh

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I finally got my hands on some Quinoa and am so happy to have made it this year. As The Food and Agricultural Organisation of the United Nations (FAO) has officially declared that the year 2013 be recognised as “The International Year of the Quinoa.”

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I also had to make it after seeing Sylvia @ Superfoodista version of Faes @ Twist and Tango tabouleh. Both these fellow gorgeous foodie bloggers inspire me everyday! And I just love their recipes!

I didn’t have mint or parsley so used fresh coriander in its place. I must say it worked splendidly! Gave the tabouleh more of an Indian feel. My husband and I have liked this so much that we’ve now had it two days in a row!

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INGREDIENTS

50g Quinoa
200ml boiling water
3 spring onions chopped finely
1 tomato finely chopped
Handful of fresh coriander chopped
Fresh lemon to taste
1 tbsp olive oil
Pinch of chilli powder
Salt to taste
Pinch of sugar

METHOD

• Bring the quinoa to a boil in a small saucepan, then lower to a simmer and cover, cook for 15-18 minutes until tender

• Once cooked drain the quinoa and leave aside

• Combine the rest of the salad and seasoning together with the oil and lemon juice. Mix well and then add the quinoa

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• Leave for 30 minutes to marinate and serve with some pitta bread or in our case we had some whole grain crispbread with golden bits of shallow fried halloumi cheese

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Fae’s wonderful original tabouleh recipe
Superfoodista’s super healthy tabouleh recipe

The healthy recipes just keep on coming!

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Ok, I’m freaking myself out! I’ve produced another really healthy recipe in two days! No butter or cheese in this vegetarian shepherd’s pie. I swapped the traditional mash potato topping for a sweet potato one, which provides this dish with a sweetness to compliment the earthiness of the vegetables.

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A real winter warmer and so very filling due to the protein content. So great for the husband’s diet and good for me too!

But I’m going to be baking again today! Just to balance things out a bit lol!
Have a super day friends, much love D x

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INGREDIENTS

3 medium sweet potatoes boiled
300g frozen quorn/soya mince
1 large onion sliced in crescents
2 cups of selection of frozen or fresh vegetables
2 garlic cloves crushed
200g tomato passata or crushed
½ vegetable stock cube
½ cup of hot water
1 tsp ground cumin powder
1 tsp soya sauce
½ tbsp tomato ketchup
A few sprigs of fresh coriander chopped
2 tbsp olive oil

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METHOD

• In a large saucepan sauté the onion and garlic in 1 tablespoon of oil. Add the vegetables and mix well

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• Throw in the quorn mince, pour in the hot water and crumble in the stock cube. Stir, cover and simmer on a low heat for 10 minutes

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• Meanwhile mash the boiled sweet potato with a little olive oil until smooth, set aside for now

• Gently stir in the passata, soya sauce and tomato ketchup and simmer for a further 5-7 minutes. Sprinkle in the fresh coriander

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• In a deep rectangular oven dish, empty out all the cooked vegetable mince

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and then top off with the sweet potato mash. Use a fork to set it down

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• Place in the oven for 20 minutes and then brown off in the grill

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Serve with a crisp refreshing salad

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