Natural Doctors: It is important to have recipes for a fast meal when you get in from a busy day. Low carb eating can be easy to stick to if you plan your meals but this is a good back up meal if you are stuck or in a rush.
Keeping a couple of chorizo sausages in the fridge is a great idea as they last ages. This recipe often ends up as a weekly staple and it’s yummy!
As a plus it has loads of veg in so it can be a brilliant way to get the family’s vegetable intake up. It also uses up all the odd bits of veg in the fridge.
What you need (makes 2 portions of a medium bowl size):
- 1 Chorizo sausage (125g)
- Any vegetables including: carrots, cauliflower, broccoli, green beans, mushrooms, beetroot, butternut squash, courgette, asparagus.
- For 2 people we used: 2 carrots, 1/4 cauliflower, 1/4 broccoli, 1 beetroot, 1/2 courgette, 1/6 butternut squash.
- 1 teaspoon of cinnamon
- 1 teaspoon of ground cumin
- Chilli to taste – 1/2 a teaspoon if you like it hot (we add a tiny dash as we like it mild for children!)
- 1 tablespoon of coconut oil
- 30g chopped nuts or sunflower seeds
- 2 tablespoons full fat creme fraise
- Roughly chop all the veg and chorizo into bitesized pieces.
- In a large pan add all the spices to the coconut oil and heat until melted.
- Add the vegetables and cook for 8-10 minutes until the veg is cooked but not too soft.
- In a small pan toast the nuts or seeds and leave to cool for later.
- Add the chorizo and cook for 3-5 minutes until soft.
- Place the vegetable chorizo mix onto plates and top with the nuts or seeds for a lovely crunch. Adding creme fraise or yoghurt gives a brilliant flavour mix.
A great way to get 4 portions of veg into your day!