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#MeatFreeMonday EASY CHICKPEA CURRY RECIPE! πŸ‘¨πŸ»β€πŸ³πŸ²πŸ™ŒπŸΌ πŸ“
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πŸ“ INGREDIENTS (makes 4 servings):
β€’ 100g basmati rice
β€’ 2 medium onions
β€’ 2 tablespoons of olive oil
β€’ 2 garlic cloves
β€’ Β½ lime
β€’ 1-2 tablespoons of curry paste (Tikka Masala curry paste works well too!)
β€’ 375ml coconut milk (1 can)
β€’ 400g chickpeas (2 cans), drained
β€’ 1 tablespoon of soy sauce
β€’ 2 medium tomatoes/handful cherry tomatoes (chopped)
β€’ 50g peas
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.) Add the rice to 250ml water with a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
2.) While this is happening chop the onions, garlic and juice the lime.
3.) Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear (about 5 minutes). Add the garlic and chilli for a further 1 minute.
4.) Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
5.) Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
6.) Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir.
7.) The rice should be done by now too - fork it through to make it fluffy.
8.) Serve the curry with rice together
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πŸ•΅οΈ NUTRITIONAL INFORMATION (per serving):
β€’ Calories: 267
β€’ Protein: 6g
β€’ Carbs: 28g
β€’ Fat: 13g

For more recipes, workouts & transformation stories hit the link in our bio now! πŸ“²

#LDNMuscle #LDNM #Vegetarian #LDNMRecipes #LDNMeals #FoodPorn #Health #Healthy #HealthyFood #HealthyLifestyle #CleanEating #FlexibleDieting #weightloss #weightlossjourney #weightwatchers #bbgcommunity #leanin15 #90daysssgraduate #slimmingworld #fitness #fitfam #cuttingguide #bikiniguide #Vegan
#MeatFreeMonday EASY CHICKPEA CURRY RECIPE! πŸ‘¨πŸ»β€πŸ³πŸ²πŸ™ŒπŸΌ πŸ“ . πŸ“ INGREDIENTS (makes 4 servings): β€’ 100g basmati rice β€’ 2 medium onions β€’ 2 tablespoons of olive oil β€’ 2 garlic cloves β€’ Β½ lime β€’ 1-2 tablespoons of curry paste (Tikka Masala curry paste works well too!) β€’ 375ml coconut milk (1 can) β€’ 400g chickpeas (2 cans), drained β€’ 1 tablespoon of soy sauce β€’ 2 medium tomatoes/handful cherry tomatoes (chopped) β€’ 50g peas . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1.) Add the rice to 250ml water with a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions). 2.) While this is happening chop the onions, garlic and juice the lime. 3.) Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear (about 5 minutes). Add the garlic and chilli for a further 1 minute. 4.) Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp. 5.) Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately. 6.) Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir. 7.) The rice should be done by now too - fork it through to make it fluffy. 8.) Serve the curry with rice together . πŸ•΅οΈ NUTRITIONAL INFORMATION (per serving): β€’ Calories: 267 β€’ Protein: 6g β€’ Carbs: 28g β€’ Fat: 13g For more recipes, workouts & transformation stories hit the link in our bio now! πŸ“² #LDNMuscle #LDNM #Vegetarian #LDNMRecipes #LDNMeals #FoodPorn #Health #Healthy #HealthyFood #HealthyLifestyle #CleanEating #FlexibleDieting #weightloss #weightlossjourney #weightwatchers #bbgcommunity #leanin15 #90daysssgraduate #slimmingworld #fitness #fitfam #cuttingguide #bikiniguide #Vegan
🌯 HALLOUMI & CHICKEN WRAPS 🌯 Perfect for an exciting family lunch & entertaining alike! 😁
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πŸ“ INGREDIENTS (makes 4 servings):
500g chicken breasts
3 tbsp. of vinaigrette dressing
4 tbsp. of hummus 
2 handfuls of romaine lettuce (chopped)
2 medium tomatoes (chopped)
4 thick slices of halloumi (approx. 100g)
4 tortilla wraps
1 tsp. of oregano
1 tbsp. of olive oil
Salt and freshly ground black pepper
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.	Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. 
2.	Brush chicken breasts lightly with about 1 tbsp. of olive oil, and then season with salt and pepper. 
3.	Grill the chicken; rotating once halfway through, and cooking for about 6 - 8 minutes on medium heat. 
4.	Transfer the chicken to a plate, then cover with foil, and let it rest for 10 minutes. Then dice into cubes. 
5.	In the meantime sprinkle both sides of the halloumi with the oregano, and then grill on both sides until golden. 
6.	Transfer your chicken to a mixing bowl, and then pour the vinaigrette over chicken and toss to evenly coat.
7.	To assemble wraps spread about 3 tbsp. of hummus over each tortilla, top with chicken, lettuce, tomatoes and halloumi and then wrap your tortillas.
8.	Serve with fresh salad and more halloumi if you like (optional)

NUTRITIONAL INFO (per serving):
Calories: 500
Protein: 39g
Carbs: 22g
Fats: 27g

Transform Now at www.LDNMuscle.com πŸ“ˆ

#LDNMuscle #LDNM #LDNMRecipes #Fitness #CleanEating #HealthyFood #CuttingGuide #BikiniGuide #BulkingBible
🌯 HALLOUMI & CHICKEN WRAPS 🌯 Perfect for an exciting family lunch & entertaining alike! 😁 . πŸ“ INGREDIENTS (makes 4 servings): 500g chicken breasts 3 tbsp. of vinaigrette dressing 4 tbsp. of hummus 2 handfuls of romaine lettuce (chopped) 2 medium tomatoes (chopped) 4 thick slices of halloumi (approx. 100g) 4 tortilla wraps 1 tsp. of oregano 1 tbsp. of olive oil Salt and freshly ground black pepper . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. 2. Brush chicken breasts lightly with about 1 tbsp. of olive oil, and then season with salt and pepper. 3. Grill the chicken; rotating once halfway through, and cooking for about 6 - 8 minutes on medium heat. 4. Transfer the chicken to a plate, then cover with foil, and let it rest for 10 minutes. Then dice into cubes. 5. In the meantime sprinkle both sides of the halloumi with the oregano, and then grill on both sides until golden. 6. Transfer your chicken to a mixing bowl, and then pour the vinaigrette over chicken and toss to evenly coat. 7. To assemble wraps spread about 3 tbsp. of hummus over each tortilla, top with chicken, lettuce, tomatoes and halloumi and then wrap your tortillas. 8. Serve with fresh salad and more halloumi if you like (optional) NUTRITIONAL INFO (per serving): Calories: 500 Protein: 39g Carbs: 22g Fats: 27g Transform Now at www.LDNMuscle.com πŸ“ˆ #LDNMuscle #LDNM #LDNMRecipes #Fitness #CleanEating #HealthyFood #CuttingGuide #BikiniGuide #BulkingBible