This one is a little heavy on the total carbs at 15.9g, but those of you counting net will fit in comfortably at 10.4g. This one is a bit of a belly buster for when you need some fiber to keep your gut in equilibrium or a hit of calcium, iron and potassium.
If you’re anti-veggie, don’t be too put off by this one; the chorizo and the feta are enough to grease the spoon. If you need a little more encouragement, add some cream cheese.
As with other recipes, if you need to trim back the carbs, reduce the number of veggies you add to this dish (take aim at the sugar snap peas for a quick hit of nearly -2g).
1 chorizo sausage link
200g feta cheese
1 stick of butter
3 garlic cloves
2 bell peppers
1 aubergine [eggplant]
12 asparagus spears
1 jumbo spring onion / 2 spring onions
200g sugar snap peas
1 celery stalk
100g brussels or button sprouts
1/2 tbsp salt
1/2 tbsp pepper
1 vegetable stock cube/pot [do not add water[
Serves 8 portions
- Chuck the onions and crushed garlic into an oiled deep pan and add the stock cube/pot. Cook until the stock is absorbed.
- Add the chorizo and cook for around 1 minute.
- Add the veggies in increments or you’ll overwhelm your pan! Spinach is a good starter as it shrinks so much when cooked.
- Add salt and pepper and your feta cheese (cubed) and your cream cheese, if you’re including it. Some low-carb pesto can also be a nice addition but only if you’re doing very well on your carbs for today.