I’m in the middle of tweaking all my meals to add enough protein to hit some completely random magic number on a daily basis. Yesyes, my protein obsession continues.
Nono, science has got nothing to do with it.
Let’s get on with it!
Here’s two meals I created based on this little guy:
Pasta with an aubergine tarragon and mustard sauce + a favorite bean.
A trick that I’m using for both meals to really boost the protein is bean pasta. Bean pasta is an amazing invention and it will get you much further than just plain beans. However much I love beans, I have a limit of 100 g/meal. Any more than that in a single serving is just too much.
Prepare your pasta according to instructions on the package. Approx. 80 g should be enough for 2 servings. Cut up an aubergine and fry until practically black. Because you’re going to be adding sun dried tomatoes, use the oil they’re in to fry your aubergine. Less waste + delicious. Add 200 g of whatever bean you prefer and let them get some color before turning down the heat and adding half a package of iMat (125 ml), some spinach, sun dried tomatoes, tarragon, mustard, salt, pepper, and bit of garlic in some form for good measure.
Serve with some fresh tomatoes.
Curry chickpeas and pasta
I love combining chickpeas, curry and pasta. Added bonus: peanuts. Well. Not actual peanuts. I’m using peanut flour. Because peanut butter remains a trigger and I can’t keep it in the house.
This will serve 3:
Make your bean pasta according to instructions on the package. 75 g should do it. Meanwhile, fry up 450 g of cabbage in whatever oil you prefer. I might have used Carlshamn margerine, it’s what I usually use with curry. When the cabbage has reached desired softness, add what’s left of your iMat package + bit of water, curry, peanut flour (10 g/serving, also gives a nice protein boost) and finally 200 g chickpeas. Although you could well let them get some color in the pan with the cabbage. Whatever you fancy!
Oh. And don’t forget salt and pepper. Ganz ganz wichtig!
Serve with pasta and cover the lot with tomatoes. Because tomatoes are nice. And takes away some of the sting of the curry.