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seed bread, salad vegetables (eg. lettuce), and mayonnaise. + tub yoghurt. dinner grilled chicken and vegetables: lean chicken with corn on the cob, vegetables baked in a little olive oil, + sweet potato mash. dessert/supper banana souffle ( serve): glass milk. snacks ice cream + handful of mixed nuts...
vegetable and barley soup: ⁄ cup chickpeas + cup cooked vegetables (eg. tomato, celery, onion, carrot, spinach) + ⁄ cup cooked barley. dinner beef ramen ( serve): served with additional cup cooked vegetables. dessert/supper yoghurt: tub low fat/no added sugar greek yoghurt topped with mixed seeds and nuts...
lengthways into long strips about . cm thick yellow peppers, deseeded & cut into cm pieces small courgettes, cut in half lengthways and across into half-moons . cm thick salt to taste for the salad g tinned chickpeas g tinned butter beans g tinned cannellini beans g tinned kidney beans red onion, peeled...
a squeeze lemon juice for the cannellini mash tablespoons olive oil garlic clove, peeled & finely chopped x g tins cannellini beans, drained weight converter lb g oz kg lb g oz kg found in this book more recipes buy now feast your eyes on the finest pan-fried sea bass with cannellini mash & basil sauce...
cm cubes celery sticks, chopped into cm lengths and leaves finely sliced sprigs of fresh thyme bay leaves small unwaxed oranges (zest of and juice of ) g pitted black olives, drained tablespoons runny honey ml full-bodied red wine x g tin of chopped tomatoes ml hot vegetable stock medium potatoes, peeled...
and finely chopped celery hearts, roughly chopped ml full-bodied red wine (preferably cannonau) sprigs fresh rosemary litres chicken stock, hot to taste salt to taste freshly ground black pepper for the marinade ml red mirto liqueur garlic cloves, peeled and lightly crushed bay leaves weight converter...