Recipes: Luke and Zoe’s travel foods in a jar
This week on Get Nourished, it’s all about easy nutritious meals on the go. Get the full recipes for Luke Hines’ nacho salad to go and Zoe Bingley-Pullin’s raspberry ‘cream’ with kiwi oats.
Luke Hines’ Nacho Salad to Go
Ingredients2 ripe avocados 1 small can pinto, black or Mexican beans, drained of any liquid. 1 small can sweetcorn kernels 2 red tomatoes, diced small, water drained Handful of mixed salad greens 1/4 cup extra virgin olive oil 1 cup gluten free corn chips 1 lime |
MethodStep 1. Mash 1 avocado in a bowl with the juice of 1 lime and spoon the smashed avocado into the base of a large mason jar. Step 2. Add in 3-4 tablespoons of Mexican style beans and top with 3-4 tablespoons of sweet corn kernels. Step 3. Add diced tomatoes, drained of any excess water or liquid, and top with a handful of mixed salad greens before drizzling with olive oil. Step 4. Finish with some extra slices of fresh avocado and some corn chips on top. |
Zoe Bingley-Pullin’s Raspberry ‘Cream’ & Kiwi Oats
Ingredients1/3 cup whole rolled oats 1/2 cup oat milk 2 tsp hemp seeds 1 date, finely chopped Pinch ground cinnamon and ginger For the Raspberry ‘Cream’ 100g natural yoghurt (or coconut) 1/3 cup fresh or frozen (defrosted) raspberries 1 tsp honey or fresh orange juice For the toppings 1/2 tbsp mixed nuts/seeds 1/2 tbsp toasted coconut 1 kiwi, peeled and diced |
MethodStep 1. The night prior, mix together oats, oat milk, date, cinnamon and ginger in a tall jar. Store in the fridge with lid on. Step 2. In the morning, mash together yoghurt, raspberries and honey until well combined. If time permits, use a blender. Step 3. Remove jar from the fridge, place ½ of raspberry cream on top of oats. Step 4. Sprinkle with ½ of the nuts/seeds, coconut and ½ the kiwi, repeat using the remaining ingredients. Place the lid back onto the jar and take on the go.
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