Rebel Recipe: Mushroom & Pepper Bowl
5-minute dinner recipe? Yes please! DYK Mushrooms are a low-calorie food loaded with health-boosting vitamins, minerals, and antioxidants? For instance, mushrooms raised with exposure to ultraviolet light are a good source of Vitamin D, an important component in bone and immune health. Moreover, mushrooms have been known to lower blood pressure, boost the immune system, and aid in weight loss.
P.S. Special dessert at the end!
DINNER
Serves 2
What you need:
½ tbsp. coconut oil
2 green onions, finely sliced
6 chestnut mushrooms, sliced
7 oz. (200g) roasted red pepper,
drained and sliced
¼ cup (40g) chickpeas, drained
1 tbsp. water
1 ripe avocado
1 lime, juiced
1 red chili, re-seeded, finely sliced
salt & pepper
1.5 oz. (40g) feta cheese, crumbled
2 tbsp. pumpkin seeds
What you need to do:
Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.
Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately
DESSERT: Carrot Cake Banana Bread
Serves 10
What you need:
½ cup (125g) mashed banana
1 ½ cups (150g) grated carrot
2 eggs
1 tsp. vanilla extract
2 cups (200g) almond flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. ground ginger
⅓ cup (55g) raisins
¼ cup (30g) walnuts, chopped
Eat Up! Enjoy!
What you need to do:
Preheat the oven to 350°F (180°C) and line a loaf tin with baking paper.
In a large bowl, mix together the mashed banana, carrots, eggs and vanilla extract.
In a separate bowl, combine the almond flour, baking powder, and spices.
Fold the almond flour mixture through the banana and carrot mixture until well combined.
Add in raisins and walnuts, mix again and transfer into the loaf tin.
Bake in the oven for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and set onto a wire rack to cool completely before serving.
Store the bread in an airtight container on the countertop for 2-3 days.
