The other week I got my hands on the new cookbook from Soulmate Food; Fitness Gourmet (available from Amazon) and have been REALLY impressed by the recipes! I thought I’d share a few of my favourite with you over the next few weeks and let you know how I’ve tweaked them etc.!
This recipe in particular is light, tastes delicious and (in my opinion!) is quite unusual as it combines both fruit (banana) and vegetables together in a creamy coconut dish. I served this dish for my mum and boyfriend (as a Saturday night treat!) with oven-baked chicken and chapatis (both of which are optional!).
This dish tastes great re-heated the next day (which I did for my lunch!) and can be made vegetarian and vegan by not serving it with chicken – instead you could add some chickpeas for a protein boost just before the end of cooking.
NB I tweaked this recipe slightly from the original – I doubled up the portions (because who wants a spare 200ml of tinned coconut milk?!), swapped the sweet potato and parsnip for butternut squash (link below!) and skipped using 1 tsp tamarind paste and 60g goji berries so feel free to add these into the mix too!!
*I used (the super convenient!!) 500g bag of pre-cut butternut squash from Musclefood (use the code NIC5 for 5% off!)
**I used chicken breasts from Musclefood too! Nutrition stats given include the chicken.
Enjoy! Do let me know if you try this dish too!
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