Never leave your cupboards bare; instead stock up on healthy staples.
Ingredients and Method
Never leave your cupboards bare; instead stock up on healthy staples.
Tuna, beans, chickpeas and lentils retain all their nutritious qualities during the canning process. Tinned tuna is a high source of protein, which helps you stay fuller for longer. Tuna is high in iron which is needed to prevent anaemia (an energy sucker). It is also high in vitamin B12 and omega-3 fatty acids, which are important for brain function, circulation and a healthy immune system.
Quick fix
1.Canned chickpeas are low in fat (most of it’s polyunsaturated), high in fibre and a good source of calcium. Drain and rinse 1 can of chickpeas. Drain 1 can of tuna in water and mix with the chickpeas. Add olives, red onion slices, feta, coriander pesto, thinly sliced radishes and watercress leaves.
2.Canned brown lentils and butter beans are great to keep on hand. Both are good sources of protein and fibre and can be the basis of delicious salads. Brown lentils are also one of the best vegetable sources of iron.
3.Deli items such as bottled sundried tomatoes, grilled peppers, artichokes and anchovies make salads with butter beans as a basis tasty and nutritious. A little of these goes a long way when combined with handfuls of fresh herb leaves like rocket and basil.
