Chickpeas are such a versatile little legume and very underrated! It is rich in soluble fibre (7.8g per 100g) for a healthy gut and digestive system and to help lower cholesterol. It is also a wonderful source of low glycaemic slow-release carbohydrates and contains 7.5g protein per 100g to keep you full until your next meal and avoid those afternoon sugar cravings. Chickpeas are also extremely cheap (especially if you buy dried and cook them yourself) and they have a long shelf life – perfect to have on hand to throw into salads for lunch! Just like this favourite lunchtime salad:
If you’re a regular follower of NYTD you probably would’ve noticed that I haven’t posted on the blog for a while. There is a good reason for it, I promise! You see, there is a bun in the oven. The kind that takes 9 months to cook up and leaves you feeling exhausted, nauseated and gagging at foods you used to love. Naturally, this has affected my normal way of eating and zeal for all things healthy and nutritious.
We all need some “comfy” when the weather cools down. A snugly jumper, cups of tea and of course deliciously warming foods. The new season vegetables are in and what better way to celebrate this than warm roasted veggies! This recipe is super easy and a fun new take on roasted veg. A great addition to your Sunday roast lunch instead of potato or sweet potato, or teamed with your lunch greens and grilled chicken. It even works as an afternoon snack with a tablespoon of hummus!
We all want our lunch to be delicious and we want to look forward to what is in our lunch box! We might be tempted to have the toasted ham and cheese sandwich from the corner cafe, but we really just want something that’s going to taste good, fill us up, and keep us energised for the rest of our busy day. Ahhh wouldn’t it be nice to have a personal chef to whip up such whimsical-sounding morsels!? Yes yes it would.