Fit_Well_October_2017

YOU WILL NEED

» 2 x 15g miso paste

sachets

» Finely grated zest

and juice of ½ lemon

» 1 onion, finely

chopped

» 1 skinless chicken

breast, sliced

» 1 garlic clove, peeled

and crushed

» 2 celery sticks,

chopped

» 60g orzo pasta

» 90g curly kale

WHAT TO DO

1

Pour 600ml boiling

water into a pan

and whisk in the

miso paste.

2

Add the lemon

zest and juice,

chopped onion,

sliced chicken, garlic,

celery and orzo.

Simmer for 10 mins.

3

Stir in the curly

kale and cook for

3 mins, season to

taste, then serve.

Stuffed bacon mushrooms on toast

Speedy chicken & kale miso soup

YOU WILL NEED

» 80g smoked bacon

lardons

» 8 portobello mushrooms

» 2tbsp olive oil

» 100g basil pesto

» 125g mozzarella, torn

» 4 slices sourdough bread

» Bag mixed salad, to serve

WHAT TO DO

1

Heat the oven to 200°C,

Gas 6. Fry the bacon

lardons until crispy.

Put the mushrooms,

bottom-side up, on a wire

rack over a lined baking

tray. Drizzle over 1tbsp olive

oil and turn the mushrooms

over. Add the lardons and

bake for 8-10 mins.

2

Top each

mushroom

with 1tbsp

pesto and the

torn mozzarella.

Return to the

oven for a further

4-5 mins until

golden and bubbling.

3

Toast the bread

and serve with

a couple of the

mushrooms and salad.

Compiled by

Jessica Findlay

Photos

timeincukcontent.com

400 calories

27g fat (8g sat)

20g carbs

Prep time 10 mins

Cook time 20 mins

Serves 4

2

L ow

cal

L ow sat fatLow

fat

L ow

cal

251 calories

2.5g fat (0.5g sat)

30g carbs

Prep time 10 mins

Cook time 15 mins

Serves 2