Recipes

Once A Week Veggie Feasts

If you’re a regular reader of my blog, then you will know that I decided to adopt a vegetarian diet over two months ago. This has inspired me to start a new campaign and monthly competition encouraging everyone to go meat-free for one night a week by following my weekly ‘Once A Week Veggie Feast’ recipes and giving it a go at home. However, if you’re feeling creative, you can make your own vegetarian creation! The idea is to pack as many vegetables and/or fruit as you can in to the recipe – hence ‘veggie feast’. By sharing an image of your meal you could be in with the chance of winning some yummy healthy goodies at the end of the month! I will be teaming up with various brands to giveaway some fab prizes once a month. All you need to do is take a picture of your meal and use the hashtag: #onceaweekveggiefeast when you share your image – it’s that simple. I will choose a winner at random from all of the images shared on that hashtag. You can enter on Facebook or Instagram. Not only could you win some fab goodies, but you’re also making a healthy lifestyle change by committing to one meat-free, vegetable-packed dinner every week. You’re also helping the environment by consuming less meat! The first giveaway is aimed at families with little ones and will include some lovely goodies for little ones, too. You can share an image of your little one enjoying their meal instead of the meal itself if you prefer – the messier the better! Details of what you could win will be shared on my Instagram and Facebook very soon. Best of luck and I hope you enjoy eating lots of veggie feasts.

My first veggie recipe is below. My little one loved this, it’s very simple, but very tasty! Feel free to adapt the recipe in any way you like! Remember, you can also make up your own veggie feast creation if you prefer!

Avocado, Chickpea & Vegetable Jacket

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Ingredients

(Serves 4)

4 x Jacket potatoes

2 x Avocado

1/2 Cucumber, grated

2 x Handfuls of frozen peas

1 x Handful of grated cheese

1 x Wedge of Lemon

1 x Carton or can of chickpeas

1 Tbsp of mixed herbs or parsley

3 Tbsp of natural yogurt (optional)

Serve with a big mixed salad or lots of vegetables!

 Method:

Pre-heat oven to 180 degrees.

Cook jackets in microwave (2 at a time) for 7 mins. Make sure you prick them with a fork first.

Place the jackets on a tray and pop them in the oven. Set timer for 45 mins.

Meanwhile, boil the peas for 6 mins. Drain and then pour them into a large bowl.

Add the avocado, chickpeas, grated cheese and grated cucumber. Mash all of the ingredients together with a couple of squeezes of lemon. I don’t over-mash the mix, but if you have a young baby then you need to make sure the chickpeas are mashed well.

Now add the herbs and yogurt (if using) and stir well.

Leave mixture covered in fridge.

Once the potatoes are done, take out of the oven. Slice open and add a little butter. Now add a few dollops of the mixture to each potato. Serve with the salad and enjoy!

For little ones, scoop the potato out of the skin first (they will struggle to chew the skin and it could pose a choking hazard). Always make sure it’s cool before giving it to them, too.

 

I look forward to seeing your pictures. Remember to use the hashtag #onceaweekveggiefeast to share your pics of your food or your little ones eating it! The winner of this months competition will be announced on the 1st Feb!

 

 

 

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