Many of the food that I cook or prepare, I use them in different ways. It's actually more expensive to eat healthier, so I tend to cook in bulk and stretch them in a variety of dishes and meals.
Today's recipe includes roast chicken breast, spinach pesto as a spread (or I could use sundried tomato pesto), avocado, pea shoots/sprouts, onion, sundried tomatoes (I would omit this if I am using the sundried tomato pesto), dried cranberries and lemon juice.
The chicken breast could be substituted with tuna. Works deliciously as well.
I buy avocados from TMC in Bangsar as they are much cheaper than the Hass Avocados found in supermarkets and grocers. They are just as creamy and delicious! If only I have a green thumb, I would grow my own avocados, but alas, that knack for plants is only with my Mum.
I prepared today's lunch with:
Chicken breast, cut into small cubes
Avocados, cut into chunks, and squeeze some lemon juice on it to prevent it from oxidising and also for a zingy taste to the salad
1 small onion/big shallot, diced small
4 sundried tomato slices, chopped finely (I use the dried type, not the ones in olive oil)
A handful of peashoots, washed and chopped
A small handful of dried cranberries, each cut into halves
A pinch of salt to taste
Spinach pesto for the spread
Mix all the ingredients together (except for the pesto). Spread some pesto on one side of a slice of wholegrain bread, put the salad on the other side, fold the slice of bread together and eat!
Bon appetit!!
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