Since starting this food blog I have really changed the way I eat. When I started doing recipes for this blog it was all puff pastry and brie cheese, which is amazing, but not very sustainable when I’m harping on about this happy and healthy lifestyle right?
Most of my recipes now are just real wholesome food you can cook at home containing almost NO processed ingredients (high five!). You’ll only find the odd ‘bad’ thing around here. Like that time I made oreo pretzel peanut butter chocolate slice goodness gracious me… now I’m thinking of that. Forget everything I said and make that right now.
You’re still here? Good. I have been trying to make better choices with each meal and most of the time I do alright. Sometimes I order the burger or eat oreo pretzel slice which is totally fine.
Why? That fun word moderation…
*I still eat potato chips.. I looooooove potato chips. My new favourite is Tyrrels apple cider vinegar from Coles.. mmmm
This meal was perfect for a week night dinner as it was really quick to throw together as you can prep most of the ingredients the night before/morning of.
So far I have told you this meal is really healthy, quick, can be prepared earlier and it means you can have my oreo pretzel peanut butter slice for dessert. Am I your new best friend? I think I should be…
I packed up the leftovers for work the next day and had the wildest leftover lunch ever.
It was perfectly light for a hot evening and would be an amazing summer meal to be eaten outside with a cold glass of white wine.
Whats a favourite summer meal of yours? or What is a thing you substitute in your diet so you can eat more of the good stuff?
If you like this recipe, feel free to share it using the links below.
Have a wonderful day, Bec xo
- 2 head pack baby cos lettuce, leaves separated rinsed and dried
- 2 tomatoes diced
- 1 cucumber sliced
- 1 red capsicum sliced
- 1 yellow capiscum sliced
- 1 cup beans, cooked or 1 400g tin beans rinsed
- small handful cheese if desired
- sauce of your choice. I used horseradish mixed with greek yogurt – YUM.
- 1 teaspoon chilli poweder
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 clove garlic minced
- Prepare all your vegetables. Dice tomato, slice cucumber, rinse and prepare lettuce leaves and set all aside.
- Mix all spices together and add some salt and pepper. Set aside.
- In a fry pan over medium heat, heat some oil and fry minced garlic for 1 minutes until fragrant. Add beans and capsicums and season with the spice mix.
- Keep the bean mix over the heat until capsicum has softened and beans are hot.
- Whilst beans are cooking, mix t tablespoon horse radish with ½ a cup of greek yoghurt. Set aside
- Once beans are warm and the capsicum softened, remove and place in a serving bowl. Set the table with all the components and enjoy!
- You can mix this up however you like. You can add avocado, turkey mince, salsa, radishes, carrots or WHATEVER you like!
- If you store the mix and the lettuce cups in airtight containers they are great for leftovers the next day.