Low Carb Vegetarian

Week beginning 1st June 2020

Eat The May Way….I’ve got you!
Enjoy these fresh menu ideas that you can mix and match with your regular favourites.

This Week: LOW CARB VEGETARIAN

This week, I’ve suggested some recipes to help you reduce the amount of meat you eat, whilst still retaining good quality protein choices like eggs and fish.

MAIN MEALS
- Courgette and Sweetcorn Fritters
- Salmon & Zesty Greens Salad
BREAKFAST/BRUNCH
- Quick Muesli Yoghurt with Berries & Toasted Coconut Sprinkle
  In a bowl, mix up 2-3 tbsp greek yoghurt (or V coconut/soy), 1/2 cup milk (any), 1 tbsp oats, 1 tsp pumpkin seeds. Set aside to soften. Meanwhile, dry toast a handful of coconut chips and flaked almonds in a non-stick frying pan, over a low heat stirring all the time until they are golden (but not burnt). Allow to cool. Now top the yoghurt mixture with defrosted frozen berries (or fresh) and sprinkle with the coconut and almonds.
- “One Pan” Skillet Eggs with Mushrooms & Tomato
  Using one pan makes this breakfast super easy and quick to put together. Start by sautéeing some sliced mushrooms in a little rapeseed or olive oil until they start to “crisp” and then add some halved cherry tomatoes (or a whole tomato, chopped). Season with salt, pepper and a sprinkle of oregano. Finally, break in 2 eggs and allow to cook. To cook it quicker, cover with a lid for a minute or so.