Black bean pasta with herb, and red pepper salad and ginger dressing

I have had to adjust my diet recently. I will write more about that in a post soon, so I am experimenting with different ingredients. I wrote in my healthy eating book ‘eating well made easy’ that cutting out whole food groups is not a good idea, which I still believe in and it is all about the balance. I always eat lots of fish, sushi maybe once a week and then sardines, tuna, prawns, scallops, salmon and sea bass during the rest of the week. Around 5 or 6 times a week. As I don’t like eating too much red meat (not for any reason other than it is not my favourite), and chicken can be so bland fish has always been my go to. There are so many reports of tofu not being so great also, so I have been looking for a good high protein alternative. 

I went to Wholefoods and found this black bean pasta which has a massive 45g of protein per 100g of dry weight pasta. Perfect for high protein post workout gains.

I found this gorgeous Rainbow Chard, such colour!

Which I like to serve finely sliced and uncooked.

I don’t like broccoli but thought I would try broccoli sprouts which tasted really good.

And to up my vitamins, I added a whole load of both parsley and coriander.

Serves two

100g of black bean pasta dry weight

1 bunch of parsley roughly chopped

1 bunch of coriander roughly chopped

3 leaves of rainbow or Swiss Chard finely sliced

1/4 cucumber finely diced

1/2 red pepper finely diced

1 large handful of organic broccoli sprouts (optional)

3 large handfuls of rocket

1 avocado finely diced

Dressing

1cm piece of ginger finely chopped

1/2 red chilli finely diced

2 Tbsp of balsamic vinegar

6 Tbsp of extra virgin olive oil

salt and pepper

Put the black bean pasta on to cook. It only takes about 5 minutes. Once it is cooked, drain it off and leave it aside.

Add all of the salad ingredients (except the dressing) in to a large bowl and the mix together. Add the pasta to the salad, I found the best way to do this was to take small portions and tuck it around the salad rather than just mixing it all in. Mix together the dressing ingredients, season with salt and pepper and pour over the salad and the pasta and then serve.

Big love

Lorraine xxx

Ps: If you see any typos just let me know in the comments below and I will do correct it. Thank you