chutney

A great fridge staple that can keep for up to 4 weeks and is perfect in toasted cheese sandwiches.

Poppy cooks...

1. In a medium saucepan add
   250g red onions, thinly sliced,
   500g mixed-colour tomatoes, chopped,
   red chilli, finely chopped,
   75ml apple cider vinegar,
   140g coconut sugar,
   celtic sea salt and pepper and simmer for 1 hour or until jam-like.
   
   
2. Leave to cool then transfer to sterilised jars to keep in the fridge.

mexican bowl

Serves 4

This dish is so quick and easy, and can all be done using just one pan, so less washing up! Feel free to add jalapeños if you like extra heat, or to omit the chilli powder and cumin like I do when cooking this for my toddler. This is quite a light meal, so great for summer. If you would like to bulk it up, then you can try accompanying it with grilled meat, gluten free flat bread or some sweet potato chips.

Poppy cooks...

1. Heat
   1 tablespoon coconut oil in a large pan and saute
   2 garlic cloves, minced.
   
   
2. Add
   1.25 cups quinoa,
   tin diced tomatoes,
   1.25 cups vegetable stock,
   tin black beans, drained and rinsed,
   1.25 cups frozen peas*,
   1/2 teaspoon chilli powder (optional),
   1/2 teaspoon ground cumin (optional),
   celtic sea salt and cracker black pepper to taste; bringing to the boil and reducing to a simmer with a lid on until quinoa cooked.
   
   
3. Serve topped with
   avocado,
   lime wedge and
   coriander.
   

* The more traditional option here is corn, but we are currently eliminating corn from our diet for health reasons. Feel free to google the pros and cons of corn.