Lunch Recipes

10 min - Easy Recipe - 2 Portions

Scrambled Eggs with Black-Eyed Peas

Ingredients

  • 1 Tomato.

  • 2 Tbsp Butter.

  • 4 Medium Eggs.

  • 100gr Black Eyed Peas, Boiled Or Leftover.

  • 100gr Cheddar, Grated.

For Serving

  • 1 Spring Onion, Finely Chopped.

  • 1 Slice of Sandwich Bread, Toasted And Cut In Half.

  • Roquette.

Nutritional Table

Per Portion

  • Calories: 573 (kcal) 29%

  • Fats: 40 (g) 57%

  • Sat. Fats: 22 (g) 110%

  • Carbs: 17 (g) 7%

  • Sugar: 3 (g) 3%

  • Protein: 34 (g) 68%

  • Fiber: 3.3 (g) 13

  • Sodium: 1.3 (g) 22%

Per 100grams

  • Calories: 207 (kcal) 10%

  • Fats: 14 (g) 20%

  • Sat. Fats: 7.9 (g) 40%

  • Carbs: 6.2 (g) 2%

  • Sugar: 1.1 (g) 1%

  • Protein: 12 (g) 24%

  • Fiber: 1.2 (g) 5%

  • Sodium: 0.48 (g) 8%

* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.

Let’s Get Cooking!

  1. Cut the tomato into cubes.

  2. Melt the butter in a frying pan over medium heat.

  3. Crack the eggs into a bowl and whisk well.

  4. Add the eggs into the pan along with the tomato, the black-eyed peas, and the cheddar cheese.

  5. Mix with a wooden spoon until the eggs are completely dissolved, for about 2-3 minutes.

  6. Once the eggs thicken, remove the pan from the heat. 

  7. Divide the eggs among 2 plates and serve them with finely chopped spring onions, roquette, and bread.

20 min - Easy Recipe - 4-6 Portions

Bulgur & Lentil Veggie Salad

Ingredients

  • 75gr Bulgur Wheat

  • 75gr Lentils

  • 2 cloves of garlic

  • 2 Bay Leaves

  • 2 Spring Onions

  • 2 Tomatoes

  • 2 Red Bell Peppers

  • 1 Onion

  • 1/2 Bunch Mint (only the leaves)

  • 1/2 Bunch Parsley

  • 1/4 Bunch Dill

  • 150gr Olive Oil

  • 2 Lemons ( for the lemon juice)

  • 50gr Honey

  • Salt

  • Pepper

For Serving

  • 1 Slice Of Lemon To Squeeze

  • Kalamata Olives

Nutritional Table

Per Portion

  • Calories: 346 (kcal) 17%

  • Fats: 26 (g) 37%

  • Sat. Fats: 3.7 (g) 19%

  • Carbs: 20 (g) 8%

  • Sugar: 9 (g) 10%

  • Protein: 5.3 (g) 11%

  • Fiber: 5.4 (g) 22%

  • Sodium: 0.22 (g) 4%

Per 100grams

  • Calories: 137 (kcal) 7%

  • Fats: 8.8 (g) 13%

  • Sat. Fats: 1.3 (g) 7%

  • Carbs: 9.9 (g) 4%

  • Sugar: 3.1 (g) 3%

  • Protein: 3 (g) 6%

  • Fiber: 2.6 (g) 10%

  • Sodium: 0.08 (g) 1%

*Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.

Let’s Get Cooking!

  1. Add the bulgur into a bowl and cover it with boiling water.

  2. Cover the bowl with plastic wrap and set it aside for 30-40 minutes, until the bulgur is tender.

  3. Remove the plastic wrap from the bowl, drain the bulgur, and set it aside until needed.

  4. Add the lentils into a pot, along with the garlic and the bay leaves.

  5. Cover the lentils with water and place the pot over medium-high heat

  6. Boil them for 20-25 minutes and skim the foam from the water’s surface with a serving spoon.

  7. Drain the lentils and transfer them to the bowl with the bulgur.

  8. Cut the spring onions into rounds and add them to the bowl.

  9. Finely chop the tomatoes, peppers, onion, and herbs, add them to the bowl, and mix with a spoon.

  10. In a second bowl, whisk the olive oil with the honey, the lemon juice, the salt, and the pepper.

  11. Pour the mixture into the bowl with the salad and mix with the spoon.

  12. Squeeze some extra lemon, add some kalamata olives, and serve.