3 favourite lunches from the PHI group.

3 favourite lunches from the PHI group.

This week it is Lunches that the group loved!

Turkey Quinoa Bowl

(4 servings)

  • 80g uncooked quinoa
  • 1 tbsp extra virgin olive oil
  • 500g lean ground turkey
  • 1 tbsp curry powder
  • Pinch cayenne pepper
  • Sea salt & black pepper (to taste)
  • 1 tbsp fresh ginger (peeled and grated)
  • 200g pineapple (cored and sliced into chunks)
  • 1 orange pepper, chopped
  • ½ yellow pepper, chopped
  • 1 medium carrot (grated)
  • 1 courgette (grated)
  • 1 tbsp coconut aminos
  • 200-250g baby spinach

Cook the quinoa as per packet instructions. Once done remove from the heat, fluff with a fork, and set aside.

In a pan over medium heat, add the turkey, curry powder, cayenne, and salt and pepper. Cook for 8-10 minutes or until the turkey is fully cooked. Add the ginger, pineapple, pepper, carrot, courgette and soy sauce and cook for 5 more minutes. Stir in the spinach and mix until wilted.

 

Caribbean Lettuce Wrap

(2 servings)

  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • pinch of cayenne pepper
  • salt and pepper to taste
  • ¾ tbsp extra virgin olive oil
  • Juice of half lime
  • ½ ripe mango, pitted and diced
  • 200g cooked chicken breast, sliced
  • 1/4 of a red onion, thinly sliced
  • 1 tbsp. chopped fresh coriander
  • Handful lettuce leaves
  • 1/2 sliced avocado

In a bowl, whisk together the spices with the olive oil and lime juice.

Place remaining ingredients, except lettuce and avocado into the bowl and gently toss. Place mixture into the center of the lettuce, add fresh sliced avocado, and enjoy!

 

Sweet Potato Apple Pancetta Hash

(2-3 Servings)

  • 180g pancetta, diced (or regular bacon)
  • 1 small onion, finely chopped
  • 1 large apple (or 2 small), cut into cubes approx 1 inch
  • 1 teaspoon cinnamon
  • 1-2 tablespoons coconut oil or butter
  • 1 large sweet potato (or 2-3 small), peeled and cut into cubes to approx. 1 inch
  • 1 tablespoon fresh sage, minced (or 1 teaspoon dried)

Cook pancetta in a medium-sized cast iron pan for 3-5 minutes or until crispy and fat has rendered. Remove pancetta with slotted spoon, leave fat in pan. Add onion, apples, and cinnamon. Cook until soft, about 7 minutes. Remove from pan and add to reserved pancetta. Set aside.

If pan is dry add some butter and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes. Stir, allow to cook for another 2 minutes undisturbed. Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5-6 more minutes, about 10 minutes total).

Add the cooked pancetta, onion, and apples back to pan. Add sage and stir to combine and warm throughout.

You can keep this in an airtight container for about 2 days and reheat for a yummy breakfast.

 

Give these a try – its great to try something new, and maybe change just one thing?