Eggless Omelette

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This one took a few attempts to perfect, but I’ve finally come up with a delicious omelette recipe made with… chickpea flour! It’s fluffy on the inside and slightly crisp on the outside just like an egg omelette, and makes for a great hot breakfast. It even tastes egg-y, but that’s definitely no expert opinion considering I haven’t eaten egg for the past four or so years.

Between the chickpeas and mushrooms, this dish is packed with soluble fibre, which is great for regulating blood glucose levels, reducing high cholesterol and promoting healthy bowels. It’s also got lots of potassium, a mineral we need in large amounts to support nerve function. It may take a few tries to get the omelette right, but it is so worth it! It’s best served straight away while it’s hot, but you can also refrigerate it and heat it up later on.

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Kidney Bean Curry

This curry is bursting with flavour. It’s a powerful immune system strengthener with garlic, ginger, turmeric and vitamin C from capsicum and tomatoes. If you have the time and prefer fresh-cooked food, you can cook up your own kidney beans and use extra fresh tomatoes in place of canned. I top mine with lots and lots of coriander for maximum flavour!

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Minestrone Soup

This is one of my favourite, classic meals to make in winter: An easy, one-pot dish that is delicious, warming and full of goodness. It’s pretty much a nutrition all-rounder, containing veggies, grains and legumes, as well as some very nourishing herbs and spices. It’s full of antioxidants, fibre, iron and calcium. I make a big batch of it and save the leftovers for lunches and dinners on work nights. If you’re extra organised when it comes to meal prep, you could even freeze batches (if you remember to use them later on, that is – usually I don’t!). Make it the day before to let the flavours meld and develop further – it tastes even better.

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