chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


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This recipe makes for a delicious breakfast or snack which will keep you feeling satisfied for some time.

Why?

Read about what ‘glycemic load\index’ means first.

Both eggs (boiled) and avocados are high in fat and have a low glycemic load, together with a relatively low carbohydrate content. Check out their nutritional value here (avocado) and here (boiled egg).

On the other hand, wholemeal/multigrain bread provides carbs and fibres while still maintaining a low glycemic load.

This means that the sugars in your blood should remain stable and thus not cause a spike followed by a slump in energy.

You will need (these amounts make 2 stuffed sandwiches made with regular whole-wheat bread slices, but you can use for up to 4 sandwiches)

– 1 ripe avocado (how to prepare)

– 2 boiled eggs

– 1 tablespoon mayo (optional)

After much frustration I found that the best way to ‘peel’ a boiled egg is to cut it in half length-ways with a knife and scoop the insides out. Some other tips here.

Mash everything together and spread on toasted bread.


A quick low-carb high-energy snack – best consumed just after cooking but works for a lunch box too.

You will  need:

– one medium aubergine, chopped into bite size pieces

– 150g chopped pancetta

– 1 can beans, drained

– 1 large mozzarella di bufala or 1/2 cup shredded/diced mozzarella

Cover the aubergine pieces in rock salt and leave to sweat for about 20 minutes. Rinse well!

On medium heat, fry the pancetta (no need for oil in a nonstick pan) and when these start to brown and release oil, add the aubergines. Toss frequently and when almost done add the beans so that these can heat through.

Serve with mozzarella on top.

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