Cacio e pepe beans and greens
A riff on the popular Italian pasta dish, these cheesy beans are delicious, and great for gut health too. SERVES 2 PREP 5 MINS COOK 10 MINS
✱ 1tbsp extra-virgin olive oil
✱ 1 shallot, finely chopped
✱ 4 garlic cloves, crushed or finely chopped
✱ 400g tin butter beans
✱ ½tbsp freshly ground black pepper
✱ 40g Parmesan, finely grated, plus extra to serve
✱ 1tbsp red wine vinegar
✱ 150g Tenderstem broccoli
✱ 100g kale
1 Boil a kettle of water. Meanwhile, heat the oil in a deep frying pan, then saute the shallot for 2-3 mins until softened, stirring regularly. Add the garlic and fry for 1 min until fragrant, then add the butter beans, including the liquid from the tin. Bring to a simmer, then add the pepper, Parmesan and vinegar.
2 Pour the boiling water into a saucepan and boil the broccoli and kale for 2-3 mins until tender. Drain, season well and set aside.
3 Divide the beans between bowls and top with the broccoli and kale, with a little extra Parmesan. Per serving: 315 cals, 13g fat, 5g sat fat, 22g carbs
Stovetop plum crumble
A comforting pud in a fraction of the usual time… and it’s healthy enough for a tasty breakfast treat too. SERVES 2 PREP 5 MINS COOK 10 MINS ✱ 300g plums, stones removed ✱ 1tbsp demerara sugar, plus 20g for the topping ✱ ½tsp vanilla extract ✱ 30g salted butter
✱ 30g hazelnuts, roughly chopped
✱ 40g porridge oats
✱ 20g plain flour
✱ 1tsp ground cinnamon
1 Add the plums, the 1btsp of sugar and vanilla extract to a small saucepan with 2tbsp water. Cook over high heat, with the lid on, for 5 mins, then remove the lid and reduce the heat to medium. Cook for a further 2-3 mins, until the fruit is soft.
2 Meanwhile, in a frying pan, add the remaining demerara sugar, butter, hazelnuts, oats, flour and cinnamon. Cook, stirring regularly until golden and crisp.
3 Divide the fruit between two bowls and sprinkle with the crumble mixture to serve. Per serving: 513 cals, 24g fat, 9g sat fat, 65g carbs
Recipes and Photos from:
Feel Good in 15