Sunday 13 October 2019

Week 2 food plan

Butterbean and coconut soup
Butterbean and coconut soup

This bootcamp favourite nourishes the body and is a meal in a bowl so you won't need to bulk it up with bread. It also has a good handful of kale, that Irish superfood. It adds a nutrient-dense food to your soup, just make sure to buy homegrown. Make enough for two days so you have a lunch ready to go. Swap the halibut with broccoli recipe below in for turkey curry on Day 4 of the Food Plan if you fancy a change.

Butterbean and coconut soup

2 onions, chopped

1 clove garlic, chopped

1 tsp coconut oil

2 sticks celery, chopped

1 medium courgette, sliced

300g sweet potato, chopped

300g kale, chopped, spines removed

300ml vegetable stock

400g can coconut milk

400g can butter beans

Pinch black pepper

2 walnuts

In a large pot over low to medium heat, sauté onions and garlic with coconut oil until onions are translucent, 5 to 10 minutes.

Add vegetables, vegetable stock, coconut milk and drained butter beans. Cover, bring to boil, and simmer for 15- 20 minutes, until beans are very soft. Place in food processor and pulse until coarsely pureed. Season. Crush walnuts and sprinkle on soup before serving.

Halibut with Broccoli


1 cup broccoli florets

2 tbs almonds, finely ground

1 tsp fresh tarragon/ basil, chopped

1 halibut fillet

1 tbs olive oil/ coconut oil

½ cup homemade chicken stock/gluten- free stock cube

Squeeze of lemon juice

Fresh/dried basil for garnish

Steam broccoli until tender. In a small bowl, mix ground almonds with herbs. Dip each fillet into almond mixture. Heat 1 tbs oil in pan over medium heat, and sauté halibut for about 4 mins on each side depending on thickness.

Transfer to serving dish and cover with foil to keep warm. Add ½ cup stock to pan and stir in broccoli to reheat. Add lemon juice. Spoon broccoli with juices on top of fillets, garnish with basil. Serve with ½ cup sweet potato mash.

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