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Eat more plants

15 g of protein per serve

1 cup of quinoa (uncooked)
2 cups black beans (cooked)
1 medium, shredded carrot
2 cups of radishes (sliced)
2 cups alfalfa sprouts
1/4 cup lemon juice
1 1/4 cup fresh dill, chopped
1 garlic clove, minced
Sea salt & black pepper to taste

Cook the quinoa according to the directions on the package, and set aside to cool.

Once the quinoa has cooled, divide it between bowls along with the black beans, carrots, radishes, and alfalfa sprouts.

Whisk together the lemon juice, dill, and garlic. Drizzle over top of the quinoa bowls and season with salt and pepper to taste.

Enjoy!

11 g of protein per serve

100g Buckwheat Soba Noodles
11/2 tbsps miso paste)
1 tbsp rice vinegar
11/2 tsps lime juice
1/2 tsp minced ginger
11/2 tbsp filtered water
1 1/4 cup fresh dill, chopped
1 garlic clove, minced
Sea salt & black pepper to taste

Cook the soba noodles according to the directions on the package. Drain and rinse with cold water until completely cooled.

In a small bowl, mix together the miso paste, rice vinegar, lime juice, ginger, and water. Set aside.

Divide the noodles into bowls, and add the dressing and mix well. Top the bowls with snap peas, carrot, cucumber and coriander.

Enjoy!

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