POWER LUNCH

In this autumn super rush (I fell like the new year already started, within this year) I forgot about the essentials our bodies need, rest and balanced meals and therefor completely crushed down last week. My body said that’s enough. And good thing it did, because God knows how long I would push myself to the limits, putting everything before me. New motto occurred: ”Slowing down doesn’t mean lagging behind.” As long as you make a plan and stick to the schedule.

To get to my old self I slurp a pint of smoothie, shove supplements down my throat (there’ll be a post about that soon) and eat balanced meals. This one of those meals that leave me happy and healthy. autumn super salad with chicken goujons.

Ingredients for 2 people:

  • 100 g quinoa
  • 50 g mixed rice
  • 100 g puy lentil
  • 100 g chickpeas
  • 1/2 a bulb of fennel
  • 100 g of cooked betts
  • 50 g mixed salad
  • 1 carrot
  • 1/3 bunch of parsely
  • 2 sprigs of fresh mint
  • 1 avocado
  • 20 g seeds of your choice
  • 1/2 of pomegranate
  • 1/2 broccoli
  • olive oil
  • 1/2 lemon
  • acetto balsamico
  • salt, pepper

__________________________________________________________________________________________________________________________________

  • 300 g chicken breasts
  • bunch of basil
  • 1 garlic clove
  • 1/2 lemon
  • 1 egg
  • 20 g Parmegano
  • 50 g bread crumbs
  • olive oil
  • salt, pepper

Instructions:

  • In a blender mix a meat marinade: egg, juice of 1/2 a lemon, table spoon of olive oil, Parmigiana, garlic clove, basil and pinch of salt and pepper. Rub into meat cut into thin slices and leave aside to rest.
  • Cook the quinoa, rice, lentil and chickpeas in separate pots. If using canned, drain and rinse them. When cooked, drain and toss together in a bowl.
  • Finely slice the fennel and carrot, chop up the salad and quarter the beets. Add to the bowl, along with chopped parsley, mint, 1 table spoon of olive oil and acetto, pinch of salt and pepper and toss together so that flavors combine. Divide into bowls.
  • Sprinkle the bread crumbs over the chicken and mix well. Bake them for 15 minutes on 200 Celsius degrees.
  • Halve, pit and peel the avocado and grill for 5 minutes on a griddle pan. Blanch the broccoli. Chop up the avocado and place on top of the salad, along with broccoli. From a height drizzle with lemon juice.
  • Decorate with pomegranate seeds and pumpkin/flax/sesame seeds. Serve alongside chicken goujons.

Enjoy,

T:)

Follow:

2 Comments

  1. November 2, 2017 / 5:53 pm

    This looks so yummy! I don’t eat chicken but I think I might try with tofu instead – it looks really nice!

    • Little fingers
      November 2, 2017 / 8:23 pm

      Thank you. Tofu will go great with this for sure. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *