A DAY ON MY PLATE 34 weeks pregnant ~ quick + simple meals for when I'm busy!

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Muesli cups:

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Self-saucing pudding:

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Massaman peanut curry (serves 4):
Ingredients:
Massaman curry paste
1 tbsp olive oil
800 g white potato, cut into 3cm pieces
1 red onion, cut into 1/8ths
1 x 400g can coconut cream
1 x 400g can water
2 tbsp peanut butter
1 tbsp coconut sugar
1 pack of Fable mushroom meat, or 250g mushrooms
1 cup green peas

To serve:
fresh sliced chilli
Cooked rice
Chopped peanuts
Fried shallots
Lime

Method:
1. If making your own paste, blend all ingredients together in a blender until smooth.
2. Heat your slow cooker on the saute setting
3. Add oil and curry paste and saute for 1 minute
4. Add onion and mushroom/mushroom meat, and saute further minute
5. Add potatoes, coconut cream, water, peanut butter and coconut sugar, stir, cover and turn to slow cook setting.6. With 5 minutes left on the slow cooker, add the green peas and stir through.7. Serve hot with chilli, rice, peanuts, shallots and lime.

Chickpea salad:
Ingredients:
canned chickpeas - 1 x 400g can, rinsed and washed
1 cucumber, chopped into 1 inch pieces
1/4 red onion, finely diced
230g jar sicilian olives, drained
4 cubes feta (approx 60g)
1 punnet cherry tomatoes, halved or quartered
1/4 tsp salt
Black pepper, to taste
parsley - 8g or a handful roughly chopped
1/2 tsp chilli flakes
1/2 lemon, zested and juiced
1 tbsp olive oil
1 tsp white wine vinegar

Method:
1. Add all ingredients to a large salad bowl, tossing together well.
2. Serve immediately and enjoy fresh!

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