- \n
- Musli with milk<\/li>\n
- Orange juice<\/li>\n<\/ul>\n
Lunch:<\/span><\/p>\n
- \n
- Open faced sammiches on day 4<\/li>\n
- Tomato based curry, with random veggies & quorn, and tandoori spices, on day 5 (bonus recipe)<\/li>\n<\/ul>\n
Dinner:<\/span><\/p>\n
- \n
- Salad: pasta, sun dried tomatoes, lettuce mix, \u00a0apples, cherry tomatoes, walnut pieces and goat cheese, honey dressing (day 4)<\/li>\n
- Open faced sammiches (day 5)<\/li>\n<\/ul>\n
Snacks:<\/span><\/p>\n
- \n
- Coffee, tea<\/li>\n
- Waffle<\/li>\n
- Chips (crisps)<\/li>\n
- Fruit<\/li>\n
- ….<\/li>\n<\/ul>\n
Tomato tandoori curry<\/strong><\/p>\n
Ingredients:<\/span><\/p>\n
- \n
- 500 gr assorted sauteed veggies (I cook a big pot and portion it. It contains a mix of: garlic, onion, carrot, bell pepper, aubergine & courgette).<\/li>\n
- 300 gr quorn pieces (it could also be made with lentils or beans)<\/li>\n
- 2 heaping tsp tandoori spice mix (or to taste)<\/li>\n
- 70 gr tomato puree (one small tin)<\/li>\n
- 500 gr tomato pieces (from a tin)<\/li>\n
- 1 dl water<\/li>\n
- 165 ml coconut milk (one small tin)<\/li>\n
- 1 tbsp \u00a0+ 1 tsp olive oil, divided<\/li>\n
- 240 gr basmati rice<\/li>\n
- 600 ml water<\/li>\n
- 1 flat tsp salt<\/li>\n<\/ul>\n
Multitask:<\/span><\/p>\n
- \n
- In a 3l pot, heat up 1 tbsp olive oil. Once it’s hot, add the quorn pieces and cook until slightly brown. Then add the vegetables and cook for a couple of minutes. Add the tandoori spices and stir through. Cook for a couple of minutes on medium heat.<\/li>\n
- Add the tomato paste and stir through. Cook it for a couple of minutes before adding the tomato pieces & 1 dl water. Bring to a boil. Add the coconut milk, stir and lower heat so that the curry simmers. Simmer for at least 15 minutes.<\/li>\n
- While the curry simmers, cook the rice. Put 1 tsp olive oil, 1 tsp salt, rice and 600 ml water in a 2l pot. Bring to a boil, lower heat so it just simmers, and let simmer, covered, until all water has been absorbed, about 10 minutes. Turn off the heat and let rest for 5 minutes before fluffing up with a fork.<\/li>\n
- Serve curry over rice.<\/li>\n<\/ol>\n
Makes four servings. Curry freezes well on it’s own (no rice).<\/p>\n
![\"image\"](\"https:\/\/sade.sadevil.org\/blog\/wp-content\/uploads\/2012\/02\/wpid-IMG_20120226_1404371.jpg\" "\\"IMG_20120226_140437.jpg\\"")
<\/p>\nExtra bonus recipe:<\/p>\n
Roasted root vegetable soup<\/strong><\/p>\n
\u00a0Ingredients:<\/span><\/p>\n
- \n
- 1 onion, chopped<\/li>\n
- 2 cloves garlic, peeled, whole<\/li>\n
- 2 turnips, peeled, chopped<\/li>\n
- 2 parsnips, peeled, chopped<\/li>\n
- 2 carrots, peeled, chopped<\/li>\n
- 1 yellow bell pepper, clean, chopped (remove the inner white nerves)<\/li>\n
- 1 medium potato, peeled, chopped<\/li>\n
- 3 tbsp olive oil<\/li>\n
- salt & pepper to taste<\/li>\n
- 1,5-2 l vegetable broth<\/li>\n
- 1 tbsp lemon juice<\/li>\n<\/ul>\n
Make it:<\/span><\/p>\n
- \n
- Preheat oven to 200\u00b0C \/ 400F.<\/li>\n
- In an oven proof dish, mix all the vegetables with the olive oil, some salt and pepper. Roast in the oven for 45 mins, stirring half way through.<\/li>\n
- Once veggies are roasted, transfer to a big enough pot. Add 1,5l broth and simmer for 10 minutes. Blend soup until smooth (you might need to add more broth). Add lemon juice and adjust seasoning.<\/li>\n
- Serve hot!<\/li>\n<\/ol>\n
Makes 6-8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Still at it! Breakfasts: Musli with milk Orange juice Lunch: Open faced sammiches on day 4 Tomato based curry, with random veggies & quorn, and tandoori spices, on day 5 (bonus recipe) Dinner: Salad: pasta, sun dried tomatoes, lettuce mix, \u00a0apples, cherry tomatoes, walnut pieces and goat cheese, honey dressing \u2026 Continue reading