Have something
tasty to come
home to. Soak
skewered meat in
a dressing of lemon
juice, olive oil, dried
rosemary, oregano
and coriander.
Chicken can be
kept up to two
days; beef, pork
and lamb for
up to five.Blend into green
juices, wilt over
rice bowls or
enjoy straight in
a salad. Lasts up
to five days.Place in an airtight
container, cover
with a damp paper
towel, then store
in fridge. Lasts
up to two weeks.Toss into
smoothies; add
to yoghurt and
granola for a quick
breakfast. Lasts
up to three days.Load up with
homemade
hummus to fend
off hunger pangs.
Lasts up to
two weeks.For snacking,
mashing and
mixing with natural
yoghurt as a
low-kJ, protein-
packed potato
filler. Can be stored
for a week.Serve alongside
meat for midweek
meals, or crush into
Spanish omelettes
or hash browns
with a poached egg
for breakfast. Lasts
up to two days.Blitz 400g
chickpeas, 4 tsp
tahini, 2 garlic
cloves, 6 tbs olive
oil and 3½ tbs
lemon juice, and
voila! Use it as a
butter replacement
in sandwiches, thin
it with water to
form a salad
dressing, or stir
it into soup. Lasts
for five days.
Mix it through
scrambled egg,
or stir into yoghurt
for a dip. Blitz ½
garlic clove, 3
handfuls of basil,
1 handful of pine
nuts, 1 handful of
cheese and enough
olive oil to bind.
Lasts two weeks.FEBRUARY 2017 womenshealth.com.au 127Food
Hub