Chico Plato with Cavolo and Carrots

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
225g Cavolo Nero, stems sliced small and thin, leaves thinnish
garlic, chopped
30g Wensleydale Cheese
200g Carrots, sliced in medium chunks
ginger sliced in sticklets

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first five ingredients
Made a small circle of the Plato on a 20cm metal oven dish lined with parchment paper
Baked 20min

In a medium large frypan stirred the Cavolo stems into 10ml Sunflower Oil fried 20min in all
15min before the end added the leaves on top
5-10min before the end added 5ml Sunflower Oil to the pan, let the garlic blond in this and then stirred into the Cavolo
At the end of cooking placed the Cheese on the Cavolo to melt a little

CARROTS (20min)
In small frypan stirred 15ml Sunflower Oil into the Carrots and cloves, fried 20min in all
10min before the end added the ginger

complete protein 12.1g
saturated fats 13.3g
uncompleted legume protein 26.4g

Tue 29 Oct – Mon 4 Nov

TUE 29
Chickpeas, Peanut Butter, Albumen, nutmeg, pepper
Cavolo Nero, Carrots, garlic, ginger, cloves
Wensleydale Cheese

WED 30
Chickpeas, Peanut Butter, Albumen
Cauliflower, Fennel, Indian spices
Wensleydale Cheese

THU 31
Red Lentils, Hazelnuts, Albumen, Bread
Pumpkin, Carrot, ginger, chilli, nutmeg, pepper
Table Cheese

Red Lentils, Almonds, Albumen, Bread
Pumpkin, Carrots, spices tba
Philadelphia Light

Kidney Beans, Peanut Butter, Albumen
Kale, Fennel, saffron, mixed herbs, garlic
Table Cheese

Lentils, Almonds, Albumen
Tomatoes, Onion, Cauliflower, Indian spices
Philadelphia Light, cucumber

Kidney Beans, Hazelnuts, Albumen
Chicory, Fennel, pepper, fennel seed, parsley
Wensleydale Cheese