5 pm panic!
MONDAY
Broccoli & cauliflower ‘rice’ with spring vegies
30 mins
Serves 4 Cost per serve $3.80
✔gluten free ✔dairy free ✔diabetes friendly
4 tablespoons shredded coconut
1 x 300g packet broccoli and cauliflower rice (see Cook's tip)
2 garlic cloves, crushed
3 teaspoons ginger paste
2 bunches asparagus, trimmed, chopped
100g sugar snap peas, trimmed, halved
250g shredded cooked chicken
1 x 200g punnet tomato medley mix, halved
2 shallots, chopped
Chopped fresh herbs, to serve, (optional)
1 tablespoon reduced-salt, gluten-free tamari, to serve
1 Heat a large non-stick frying pan over a medium-high heat. Lightly toast coconut, stirring, for 1–2 minutes. Remove the coconut from the pan, set aside.
Add 2 teaspoons of olive oil to pan
