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πŸ‘¨πŸΌβ€πŸ³ #Friyay Curry Night! πŸ₯˜ Try this CHICKEN SAAG & RICE recipe! 😍
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πŸ“ INGREDIENTS (serves 4): .
150g basmati rice (dry weight)
500g boneless and skinless chicken thighs (or chicken breasts), cut into small chunks.
250g spinach (chopped)
1 onion (finely chopped)
2 garlic cloves (minced)
2 tbsp. of butter
2 tsp. of dried fenugreek
1 tsp. of fresh ginger (minced)
1 tbsp. of cumin
1 tbsp. of garam masala
Β½ tsp. of turmeric 
200ml of single cream
Dollop of sour cream (1 tbsp) 
Pinch of cayenne pepper 
Pinch of salt
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1. Cook basmati rice accordingly to the instruction on the packaging. 
2. Add spinach and fenugreek to boiling water and cook for 2 minutes.
3. Drain well and squeeze as much liquid as possible, before chopping the spinach finely. 
4. Add butter to a pan and sautΓ© the chicken until lightly browned.
5. Add onion, garlic and ginger and sautΓ© with chicken on medium hear stirring until translucent. 
6. Add spinach, cumin, garam masala, turmeric, cayenne pepper, salt and cream. Cook 
uncovered for 15 minutes over medium heat. 
7. Add in the sour cream and mix well together. Bring to boil before removing from the heat. 
8. Serve with rice
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πŸ“² NUTRITIONAL INFO (per serving) 
Calories: 477
Protein: 47g
Carbs: 47g
Fats: 18g
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Start your Transformation Today at www.LDNMuscle.com πŸ“ˆ
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#ldnmuscle #ldnm #ldnmrecipes 
#food #health #healthyeating #nutrition #recipes #recipe #mealprep #foodporn #foodie #fatloss 
#weightloss #lean #surplus #deficit #cutting #bulking #cut #bulk #shredded #proteinbaking #baking 
#healthyfood #macros #macrocounting #IIFYM #prep
πŸ‘¨πŸΌβ€πŸ³ #Friyay Curry Night! πŸ₯˜ Try this CHICKEN SAAG & RICE recipe! 😍 . πŸ“ INGREDIENTS (serves 4): . 150g basmati rice (dry weight) 500g boneless and skinless chicken thighs (or chicken breasts), cut into small chunks. 250g spinach (chopped) 1 onion (finely chopped) 2 garlic cloves (minced) 2 tbsp. of butter 2 tsp. of dried fenugreek 1 tsp. of fresh ginger (minced) 1 tbsp. of cumin 1 tbsp. of garam masala Β½ tsp. of turmeric 200ml of single cream Dollop of sour cream (1 tbsp) Pinch of cayenne pepper Pinch of salt . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1. Cook basmati rice accordingly to the instruction on the packaging. 2. Add spinach and fenugreek to boiling water and cook for 2 minutes. 3. Drain well and squeeze as much liquid as possible, before chopping the spinach finely. 4. Add butter to a pan and sautΓ© the chicken until lightly browned. 5. Add onion, garlic and ginger and sautΓ© with chicken on medium hear stirring until translucent. 6. Add spinach, cumin, garam masala, turmeric, cayenne pepper, salt and cream. Cook uncovered for 15 minutes over medium heat. 7. Add in the sour cream and mix well together. Bring to boil before removing from the heat. 8. Serve with rice . πŸ“² NUTRITIONAL INFO (per serving) Calories: 477 Protein: 47g Carbs: 47g Fats: 18g . Start your Transformation Today at www.LDNMuscle.com πŸ“ˆ . #ldnmuscle #ldnm #ldnmrecipes #food #health #healthyeating #nutrition #recipes #recipe #mealprep #foodporn #foodie #fatloss #weightloss #lean #surplus #deficit #cutting #bulking #cut #bulk #shredded #proteinbaking #baking #healthyfood #macros #macrocounting #IIFYM #prep
#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