Packed with antioxidant-rich greens and lean protein, these slimming recipes will keep you fighting fit from breakfast to dinner
COMPILED BY: JESS MEYER. PHOTOS: FUTURECONTENTHUB.COM
Masala-spiced spinach omelette
SERVES 2
An egg-cellent start to the day, we’ve jazzed up this protein-rich breakfast staple with Indian spices and greens.
YOU WILL NEED
4 medium eggs Handful baby spinach 6 cherry tomatoes, halved ½ small green chilli ½tbsp garam masala ½tsp ground turmeric ½tsp ground cumin 1tsp olive oil ½ small red onion, sliced 2 spring onions, chopped Handful coriander leaves, chopped (optional)
1 Beat the eggs and season with salt. Mix in the spinach, half the tomatoes, most of the chilli, and the spices.
2 Heat the oil in a frying pan over medium heat. Fry the onion and most of the spring onions until softened, then pour in the egg mixture and swirl around the pan so the eggs cook evenly. Leave until almost set, then fold in half so the outside is set and the middle is soft.
3 Top with the remaining tomatoes, chilli and spring onions, as well as the coriander if using. Divide between two plates and serve either alone or with lightly buttered toast.
TIP ADD SOME FRIED MUSHROOMS OR LEFTOVER ROASTED VEG FOR AN EXTRA HELPING OF VEGGIES
READY IN: 10 MINS CALS: 123 FAT: 7G SAT FAT: 2G CARBS: 1.5G
Chickpea, broccoli and bacon salad
SERVES 6
Chickpeas give you real bang for your buck – they’re cheap, filling, and packed with protein and nutrients. Make a big batch of this speedy salad and have lunches sorted for the week.
YOU WILL NEED For the salad:
200g smoked streaky bacon 250g tenderstem broccoli, trimmed 660g jar chickpeas, drained and rinsed 4 roasted red peppers (from a jar), cut into strips Large handful rocket or baby spinach
For the dressing:
6tbsp extra virgin olive oil 3tbsp sherry vinegar
1 Grill the bacon until crisp. Drain on kitchen paper and roughly chop. Blanch the broccoli in boiling salted water for 3 mins until just tender. Drain and refresh under cold running water.
2 Mix together the dressing ingredients and season to taste. Toss the broccoli, chickpeas, peppers and salad leaves in the dressing. Divide between plates or bowls and scatter wi
