Month: August 2026

Main Protein:
1 block of extra-firm tofu (or a can of
rinsed, dried chickpeas)

Marinade & Dressing Ingredients:
3 tbsp soy sauce or tamari
2 tbsp tahini
1 tbsp maple syrup
2 tbsp nutritional yeast
1 tsp sesame oil
(Add 1-2 tbsp of water to the dressing
batch to thin it out)

Salad Vegetables:
Swiss chard (leaves chopped)
Baby cucumbers
Cremini mushrooms
Orange and red bell peppers
Cherry tomatoes
Spring onions

Cooking & Assembly:
1. Prepare Protein: Press the tofu to
remove excess moisture, cut into 1-inch
cubes (0:40-0:50).
2. Marinate: Whisk the marinade
ingredients together, toss with the tofu, and
let sit for 10 minutes (0:54-1:26).
3. Cook: Air fry at 385°F for 8 minutes, or
pake in the oven at 375°F for 30 minutes
(2:20-2:30).
4. Assemble: Combine chopped vegetables
with a scoop of your favorite cooked whole
grain (like quinoa), top with the cooked
tofu, and drizzle with the thinned dressing
(2:32-3:14).

🔥 Vegan, Oil Free & Maximum Weight Loss!!

Ingredients:

🍝 Spaghetti
🥒 Courgette
🍆 Aubergine
🥕 Carrots
🧅 Onion
🍅 Cherry tomatoes
🍅 Oil-free tomato paste
🧄 Garlic powder
🧂 Salt
🌿 Fresh basil
🥬 Lettuce (optional, for serving)

Method:

1️⃣ Dice or grate the courgette, aubergine, and carrots.

2️⃣ Cook the onion in a non-stick pan with a splash of water until softened.

3️⃣ Add the courgette, aubergine, and carrots, then cook until tender.

4️⃣ Stir in the oil-free tomato paste and let everything simmer until the vegetables are soft and full of flavour.

* TO ADD PROTEIN & THICKEN SAUCE INTO A RAGU TEXTURE ADD A RINSED SCOOP OF EITHER QUINOA or LENTILS or BOTH

5️⃣ Add the cherry tomatoes. Leave them whole or cut them in half, then cook until they begin to soften and burst.

6️⃣ Season with garlic powder, salt, and fresh basil.

7️⃣ Meanwhile, cook the spaghetti according to the package instructions.

8️⃣ Add the cooked spaghetti to the sauce and toss until everything is well coated.

9️⃣ For extra volume, serve over a bed of fresh lettuce.

A huge bowl of comforting pasta packed with veggies and bursting with flavour 🍝💚

Chickpeas are simply fantastic. Healthy carbohydrates, good fiber, and tons of protein. But that’s not all. You can make so many things with them. Hummus, salads, curries, snacks, omelets, waffles, and even cakes or chocolates. You can either buy them ready-made in a jar. Or you can cook them yourself, saving money, producing less waste, and making them taste better.

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How it works ##
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Cooked chickpeas (750g)
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250g dried chickpeas
1 teaspoon salt
Tap water

Optional: baking soda
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First, soak the dried chickpeas. Simply place them in a container with plenty of water (about 1 liter for 250g) and let them stand. For at least 12 hours. This makes them more digestible, easier to digest, and also eliminates harmful substances and toxins like phasin. I recommend soaking for 24 hours, as this reduces the cooking time.

Discard the soaking water and rinse the chickpeas. Now place them in a pot with fresh water and salt. The chickpeas should be well covered. Bring to a boil and then simmer. The chickpeas should be done after about 30 minutes. If you prefer them softer, you should wait a little longer. Foam may form during the cooking process. It’s best to skim this off once or twice to prevent boilover.

Let the cooked chickpeas cool and then refrigerate them. They’ll keep fresh there for about 4-5 days.

Optionally, you can add 1 teaspoon of baking soda per liter of cooking water. This softens the cell structure of the shell. This is great when blending chickpeas for hummus, for example, as it makes the dip creamier. If you’re interested in this, boil the chickpeas for 40-45 minutes and then let them cool in the cooking water.
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