Congrats! You made it to the final week. These recipes will help you nail the last (and toughest) workouts of the plan, so load up on the good stuff before you hit the mat. You’re so very close to that finish line.
Apricot harissa & chickpea stuffed Romano peppers
Sweet, slow-roasted Romano peppers. Golden chickpeas and fluffy quinoa, tossed with apricot harissa, juicy tomatoes and mint. Crisp rocket, dressed with tahini and crunchy pistachios. You’ve never had stuffed peppers quite like this.
Ingredients
- 2 tbsp Belazu apricot harissa paste
- 240g chickpeas (drained)
- 2 garlic clove
- 1 lemon (use half)
- 1 handful of fresh mint
- 1 red onion
- 1 handful of fresh flat-leaf parsley
- 2 x Romano red pepper
- 20g pistachios
- 80g quinoa
- 40g rocket
- 1 tbsp tahini
- 120g baby plum tomatoes
Macros
63.3g carbs • 34.11g fat • 21.38g protein
Method (30 minutes)
1. Preheat the oven to 180C / fan 160C / gas mark 4. Boil a kettle. Rinse the quinoa and place into a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
2. Slice the Romano peppers in half lengthways and remove the seeds. Place on a baking tray and drizzle with 1⁄2 tbsp oil. Cook in the oven for 10 mins.
3. Meanwhile, dice the red onion. Finely chop or crush the garlic. Quarter the baby plum tomatoes. Finely chop the parsley leaves and mint leaves. Drain and rinse the chickpeas.
4. Heat a frying pan with 1⁄2 tbsp oil on a medium heat. Cook the onions for 3 mins, then add the garlic and cook for 2 mins. Add the apricot harissa, baby plum tomatoes and chickpeas and cook for a further 5 mins. Stir through half the chopped mint, half the chopped parsley and a squeeze of lemon juice. Season with sea salt to taste. Leave in the pan, then stir through the drained quinoa when cooked.
5. Stuff the Romano red peppers with the chickpea and quinoa mix. Return to the oven for 10-15 mins.
6. Mix the remaining chopped parsley and mint with 1 tbsp olive oil, a squeeze of lemon juice and a pinch of sea salt in a small bowl. In another small bowl, mix the tahini with 1 tbsp cold water and a squeeze of lemon juice. Roughly chop the pistachios.
7. Serve the stuffed Romano peppers on warm plates, alongside the rocket. Sprinkle with the chopped pistachios and drizzle over the tahini and herb dressings.
Thai yellow fish curry with black rice
Warmed by aromatic spice paste and zippy ginger, our sustainably sourced coley is the hero of this curry. In true Mindful Chef style, we keep things light with fresh veg and vibrant black rice.
Ingredients
- 300g coley diced
- 1 handful of fresh coriander
- 60g creamed coconut
- 2 garlic clove
- 4cm fresh Brazilian blue Hawaiian ginger
- 80g mangetout
- 1 brown onion
- 1 red pepper
- 100g black rice
- 2 tbsp yellow Thai curry paste
Macros
54.72g carbs • 29.42g fat • 35.87g protein
Method (30 minutes)
1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins until cooked. Dissolve the creamed coconut in 150ml boiling water. 2. 3. 4. 5. 6.
2. Peel and finely chop or grate the garlic and ginger. Thinly slice the onion and cut the red pepper into bite- sized pieces. Trim the mangetout. Roughly chop the coriander leaves.
3. Heat a medium-sized pan with 1 tsp oil on a medium heat. Add the yellow Thai curry paste and cook for 1 minute. Add the garlic, ginger and onion and cook for 7 mins, then add the red pepper and the mangetout, stirring to coat in the paste. Finally, add the creamed coconut, then season with sea salt and black pepper and simmer for 5 mins.
4. Add the coley to the pan and cook for a further 5-7 mins with the lid on, until the fish is cooked through. Stir through half of the coriander.
5. Drain the black rice.
6. Serve the Thai yellow fish curry in two warm bowls alongside the black rice and garnish with the remaining coriander leaves.
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