I’ve spoken about my love for PlanH many many times on this blog – the bond grows deeper with every meal and every day :p No truly – ever since I restarted back in January, I’ve found it so tasty, so convenient, so perfect for my needs – I’m reconverted.
To share the joy, I decided to share recipes for 2 of my favourites, a meal and a snack that I tasted on Plan H for the first time and I really, really enjoyed them. They’re original dishes that don’t feel at all ‘diet’ but are still healthy.
Squash Noodles
Ingredients
1 tablespoons olive oil
1 medium butternut squash spiralized with the blade with the largest triangles
1/2 a garlic clove chopped
approx 5g fresh flat leaf parsley chopped
15 g pine nuts chopped
1 tablespoons olive oil
sea salt and pepper
Cooking:
To create the pesto – using a pestle and mortar, bash the nuts, parsley, garlic and olive oil together until it becomes a sort of paste.
Meanwhile, Heat some more olive oil in a pan and stir-fry the noodles for a couple of minutes.
Add the pesto to the noodles
Tart
Ingredients:
courgettes, thinly sliced
chiveS, thinly sliced
olive oil
balsamic vinegar
cottage cheese or vegan / light cream cheese
filo pastry
sea salt and fresh ground pepper
Cooking:
Over medium heat, toss the chives in one tablespoon of olive oil until browned and softened
In a saucepan pan, bring the balsamic vinegar to a simmer and let it reduce.
Back to the chives and in the same pan, toss the courgette slices in another tablespoon of olive oil.
Preheat the oven to 350 degrees. Place the filo pastry (amount depends on the number of tarts) on a dish.
In a small bowl mix the cheese with 1/4 teaspoon garlic salt. Spread the cheese on top of the filo pastry. Top with the chives and then the courgettes. Sprinkle some sea salt and pepper.
Cook for around 10 minutes or until the tart has browned.
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