My favourite healthy week night recipe

I have one really bad habit. Okay, I have many but there is a particular one I am referring to. So it all begins rather innocently, in fact I eat like the next Twiggy all day; nut nibbling and carrot crunching galore- seriously! But then 7pm strikes, I bundle in through my front door, head straight for this odd oversized cupboard my mum refers to as the breakfast pantry and stick my sugar craving hands straight into a box of cereal. When I’m done with this I’ll grab a spoon swirl it with peanut butter and stuff my little mouth with every Ryvita, and funny dairy-free fad product I can get my hands on. Then once I’ve showered and changed into my comfies, I come down for dinner, I’ll always have seconds. This is immediately followed by a cup of tea- mint because obviously I’m not going to waste my precious calories on milk blegh! But I don’t mind a side of chocolate digestives- the thins though (you can eat more biscuits for the same number of calories and my simple brain is easily tricked into rather quite liking that).

They do say the first step to recovery is recognition and acceptance. Well, I recognise and accept I’m a big fat pig in the evenings. Whilst most things I eat are healthy they are eaten in unhealthy quantities. So I have been working on either:

  • a)       Exercising in the evening – not my preferred method
  • b)      Eating as soon as I come in so as not to have several ‘rounds’
  • c)       Ignoring my own advice and shovelling it all in anyway
  • d)      Making much more filling, healthy but easy dinners that I actually look forward to (all day actually)

So I thought I would share my current favourite easy but filling and delish week night recipe.

Mexican buddha bowl


Shredded iceberg lettuce
Black pinto beans
Salad tomatoes
1 packet of microwaveable brown rice

For the sweetcorn
I use the vegan violife prosociano because I think it tastes like Mexican queso (cotija) and I like to not eat too much dairy during the week for hormonal reasons but you can also use parmesan
1 tbsp olive oil
Salt and pepper to taste

For the guacamole
1 ripe avocado
1 tbsp olive oil
½ Lime Juice
¼ finely slice onion
Salt and pepper to taste

-          Thoroughly rinse the black pinto beans with water in a sieve then season

-          Cook the rice as per instructions

-          Arrange lettuce in a big serving bowl

-          Slice salad tomatoes and throw them into the bowl too

-          Microwave the sweetcorn and ingredients for 45sec on max

-          Arrange pinto beans in a bowl and the rice

-          Sprinkle paprika across the rice

-          Mash the avocado, mix with the other ingredients and place in the bowl

-          Add in your sweetcorn, top with coriander, and a big dollop of yogurt or cheese if you like!

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