VEGAN ZUCCHINI AND CHICKPEA SOUP

Ingredients(3 serves) 

• 1 tbsp coconut oil
• 1 small Spanish onion, chopped
• 1 tsp lemon juice 
• 1 tsp cumin ground
• 3 medium zucchinis, chopped 
• 1 organic chickpea can 
• 1 vegan stock cub
• 3 cups water
• 2 tbsp chopped chives (leave some aside for serving)
• 2 tbsp coriander 
• 1/2 cup coconut cream

Preparation

-Heat coconut oil in a large saucepan over moderate heat. Add Spanish onion and cook until softened, add zucchini; cook for 1 minute, then add chickpeas, crumbled vegan stock cub, cumin, lemon juice and water. Bring to the boil. Reduce heat; simmer 3 minutes or until zucchini is just tender. Remove from heat.

-Add chives and parsley to soup. Blend or process in a blender until smooth. Stir in coconut cream. 

-Serve soup topped with chives

Enjoy!

BEETROOT & GINGER RAW JUICE

Ingredients

• 2 oranges, peeled and quartered
• 3 celery stalks, peeled
• 1 medium Granny Smith apple, cut into wedges
• 2 carrots, peeled
• 1 large Beetroot, peeled and cut into wedges
• 1 slice of peeled fresh ginger

Directions

Process all ingredients in a juicer, shake or stir and serve.

THE FIT OMELET

Ingredients

• 1 cup baby spinach
• 100 ml egg whites
• 1 whole free range egg
• 30g high low fat shredded cheese
• Salt and Pepper
• Coconut oil spray

Preparation 

• Spray fry pan with coconut oil spray
• Add egg whites and whole egg, let it cook for a minute, then add spinach, cooked for 3 more minutes
• Serve with a sprinkle of reduced fat shredded cheese and season it with salt and pepper!

Enjoy :)