Serves 4 

200g Red Cabbage, Finely Shredded
2 Tbsp Olive Oil 
4 Cloves Garlic, finely sliced, paper thin 
3 Bird's eye chillies finely sliced 
100ml soy sauce
3 Tbsp lime juice from 2 limes 
2 Tbsp castor sugar 
400g extra firm tofu 
salt and ground black pepper 
10 spring onions thinly sliced 
250g peas or mixed peas and broad beans 
200g watercress, tough stems discarded and chopped
250g rice vermicelli noodles
A large handful of smashed salted peanuts 
A handful of fresh coriander, finely chopped 
A handful of fresh mint, finely chopped 

1. Put the cabbage into a heat-proof bowl 
2. Heat 2 Tbsp of olive oil in a sauce pan. Over low heat add the chillies and garlic. Stir for 2 minutes until the garlic is fragrant. 
3. Add soy sauce, lime juice, sugar and 8 Tbsp of water. 
4. Bring to the boil, take off the heat and pour over the cabbage. 
5. Wrap tofu in a few sheets of kitchen paper to absorb as much as possible excess water. Cut into 3 cm cubes. Line a plate with kitchen paper. 
6. Heat 2 Tbsp of olive oil in a pan, add the tofu cubes, leave undisturbed for about 4 minutes or until brown. Then turn over and repeat until all sides are brown. Note: My lazy way of preparing tofu - is that I add a little olive oil to a non-stick tray. Cut the tofu into desired size. Add to the tray. Brush with a little olive oil. Pop in the oven for 15 - 20 minutes until tofu has started to turn a golden colour and it has firmed up. Remove from the oven, let it cool and set it aside until ready to be used. Season with salt and pepper. 
7. In the same frying pan, heat 1 - 2 Tbsp of olive oil and saute the spring onions for about six minutes until soft. 
Add the peas and stir-fry for two minutes. Then add the watercress. Briefly cook until wilted. Then turn off the heat. 
8. Boil the kettle, soak the noodles and prepare according to the directions on the packet. Drain when ready. 
9. Divide the noodles, tofu and veg between four bowls. 
10. Put a little cabbage in each bowl, then ladle as much of the pickling liquid over the top as you would like. 
11. Garnish with the smashed peanuts, herbs and then serve. 

Cook time: 30 minutes       Serves 4

Ingredients: 
• 1 cup uncooked quinoa
• ¼ cup feta cheese
• ½ cup diced cucumber
• ½ cup diced Roma or halved cherry tomatoes
• ¼ cup diced red onion
• 1 tablespoon olive tapenade or ¼ cup kalamata olives, chopped
• 1 teaspoon tahini or sesame seeds
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Juice and zest of 1 small lemon
• Pinch of salt and pepper to taste
• 1 head romaine lettuce
• Greek yogurt or sour cream or hummus or tahini  (for garnish)

Directions: 

1. Place quinoa in a fine-mesh strainer and rinse well under running water to reduce bitterness. Add to a pot with 2 cups of boiling water and a pinch of salt. Cover and bring to a boil, then reduce heat and simmer for 20 minutes. Remove lid and fluff with a fork. Transfer to a large bowl, then place in the fridge to cool.

2. Mix feta cheese and diced vegetables with remaining ingredients through salt and pepper, then combine with chilled quinoa. 3. Serve quinoa salad on romaine leaves, garnished with yogurt or sour cream.

Recipe Compliments: Men in Kitchens 

Ingredients
2-3 large sweet potatoes
1 red bell pepper
4 ripe tomatoes
1 cup black beans , cooked
2 ripe avocados

1 jalapeno (optional)
Juice of 1 lime
Handful Coriander
1 cob of corn, cooked or 1/2 cup canned corn

If you don't have your sweet potatoes ready yet, preheat the oven to 200 degrees and bake sweet potatoes for 50 mins , let them cool down afterwards .

For those who meal prep, these can be eaten cold. No need to heat them up again.

Also great for weight loss as the starch in potatoes and sweet potatoes turns into resistant starch once they've cooled down.

Directions

Chop up all the veggies : red bell pepper, tomatoes , coriander, avocado and mix well together with beans , corn and lime juice. If you like it spicy feel free to add some jalapenos or chill i flakes . Add the mixture to your baked sweet potatoes and ENJOY! 

Recipe Compliments: www.carolineschoice.com