Butter Bean and Spinach Smash

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I never thought I’d be the kind of person to own a book called “The Detox Bible”. I don’t believe in detox diets – namely because I feel our bodies are perfectly capable of doing all the detoxification that they need, and don’t need magical juices or powders to help them along. I also don’t believe in “bad” foods that must be avoided at all costs, unless of course, you have an allergy. Nevertheless, when a local bookshop was having a sale on cookbooks and slashing prices by 75%, I’m willing to be more open to things.

I have to say, this book pleasantly surprised me. It’s wheat, refined sugar and dairy free (all of which I happily ignore when it suits me), but really, it’s pretty well balanced. It’s more often a case that these recipes are naturally free of these devil ingredients, than a case of the authors moving heaven and earth to swap these perfectly fine ingredients with ridiculous substitutions. I appreciate such common sense approaches, even if I don’t subscribe to the core philosophy.

Anyway, I digress. This dip is why I bought the book. It’s the first page I opened to when I was flicking through it at the store, and I was immediately sold. I love beans. Like, LOVE beans. My family aren’t quite as enthusiastic, so while I use them regularly, I rarely make them the star of the dish… Until now. Combined with an array of crudités, this dip makes an extremely healthy, delicious, filling and cheap work lunch that will make you feel like some kind of nutritionally superior god/dess for only 240 calories (it’s 170 by itself). Did I mention it’s delicious?! Because, seriously, even I was taken aback with just how GOOD this is. Off a spoon, with crackers, as a bed for your egg – it just works with everything, and my new addiction.

Serves 2

Ingredients

2 handfuls of baby spinach (about 25g)

400g butter beans, drained and rinsed (butter beans are lima beans – I had no idea!)

1tsp olive oil

1tbs lime juice

Salt and pepper to taste

1 cup chopped raw vegetables to serve

Method

  1. Place all ingredients except the crudités into a blender and pulse into a chunky consistency (you can make it completely smooth if you prefer. I like it chunky – the butter beans are creamy enough to provide a lovely texture). If it won’t break down, add a teaspoon of water to help it along.
  2. That’s it. It couldn’t be easier.

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Curried Lentil and Tomato Stew

I’m still feeling the effects of Maypril (with all the family birthdays plus Easter in this period, hubby and I long ago decided to combine the period from the end of March to beginning of May into one big, expensive conglomerate of cake), and am also in the middle of school holidays, which means my routine has been shot to absolute bits. As a bit of a creature of habit, I’m really yearning to get back to my “New Normal” – that is, the routine that I know allows me to eat a balanced and delicious diet (with room carved our for treats of course!) at regular times, stay active, and control my nutritional intake, while maintaining my weight. While this month has not been a disaster in the sense that I didn’t magically regain 53 (or any) kilos like I felt I surely would, I still haven’t been eating well, and I can feel “old Michelle” issues coming – I’m not sleeping well, I feel bloated, and I’m starting to run out of steam. I know I say that it’s all about Calories In Calories Out, but at this stage of the long-term game, it’s really not. Not every calorie is made equally, and you can’t eat 500 calories worth of chocolate and expect to feel the same as when you eat 500 calories of high quality protein, veggies and wholegrains. Trust me, I know this from experience!

Except for my husband’s birthday next week, I’m all out of Maypril madness so I’m back on track, and so, so happy about it! This is how I know this is a true, permanent lifestyle change for me – fun is fun, but it’s only fun for a very short while. Then I’m itching to go back to New Normal, and don’t feel the slightest bit deprived. New Normal is liberating, and it’s something I jealously guard. I refuse to give it all up for a lifetime of bloat and regret. But then, I also refuse to give up cake, so it’s all a big, mindful balancing act.

Throughout the past four weeks, it’s been lunches that have been the most difficult thing for me to plan. So to mark getting back to New Normal, I meal prepped lunch for the next couple of days. With how much rich, fatty food I’ve devoured lately, a light vegetarian option was absolutely needed, and this stew, adapted from Smitten Kitchen, who adapted it from Ina Garten, who probably adapted it from another recipe that mine doesn’t even faintly resemble (like culinary Chinese Whispers!), fit the bill perfectly. It’s simple to make, low calorie (175 calories), packs a punch, freezes well, costs almost nothing to make, and chances are that you won’t even have to go to the shop, as it’s a meal of staples (you absolutely can use tinned tomatoes, in fact SK’s recipe calls for them. I only used fresh because I have too many and they’re starting to turn). This recipe serves 4, but you can adjust the ratios to make more or less. Four is great though, as it’s the whole can of lentils, so no waste.

Ingredients

3 second spray olive oil

1 brown onion, diced

3 carrots, diced

1 tsp minced ginger

2 tsp minced garlic

6 small tomatoes, finely diced

Small pinch sea salt flakes

1 cup drained tinned lentils

2 cups vegetable stock (chicken stock works well, too)

1 heaped tsp curry powder

1 tsp dried basil

Pepper, to serve.

Method

  1. Heat oil in a saucepan, sweat onion and carrots over a medium-low heat for 5 minutes. Reduce heat to low, add ginger and garlic, and cook for 2 minutes.
  2. Add tomatoes, salt and lentils, mixing to combine. Cook for 3 minutes until tomatoes soften.
  3. Add stock, curry and basil, and bring to the boil. Reduce heat back to low and cook for 30 minutes, stirring occasionally, until thick and stewed.
  4. Serve with cracked pepper.

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