So, I decided to focus on this and do a bit of research. Here’s what I have learned: When we get to nutrition – and let’s get this clear, I am not a nutritionist, and I do not intend to give you any sort of nutritional advice – the opinions are always changing, full of controversy and trying to decide between diets can be overwhelming, what I am doing is just sharing information that is widely available to everyone. Carbohydrates are found in a wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, sugar, bread, milk, etc. So carbs are pretty much everywhere. The point is how to choose which ones are the best and which ones aren’t: Choose Wholegrains – low/not processed/refined carbs! Whole grains are full of fibre and easier for the body to digest. Wholegrains are more filling, satisfying, nourishing and sustaining than the refined ones (white pasta, white bread, refined sugar, etc). The most important thing is to eat nutricionally balanced meals that will keep you feeling fuller for longer. We need protein, carbs and good fats. So the trick is to load ourselves with veggies and greens, balancing them with whole grain carbs (such as quinoa, brown rice and oats).


20min

prep time

1h

cook time

1h20min

total time


Ingredients
      Chilli base
  1. 1 can kidney beans (ideally organic, no salt)
  2. 1 cup red lentils
  3. 1 can chopped tomatoes (again ideally organic, no salt)
  4. 1 can tomato paste (organic, no salt)
  5. ½ onion, chopped
  6. 2 Tbsp. chilli powder
  7. 1 Tbsp. each of cumin and garlic powder
  8. 3 stalks celery, chopped
  9. 4 cups water (may need a bit more at the end)
      Salsa sauce
  1. 4 large tomatoes
  2. ¼ red onion
  3. ¼ fresh coriander
  4. Juice of one lime
      To serve on Jacket potatoes
  1. 4 large baked potatoes
  2. Some thyme or rosemary springs (to bake together with potatoes)

Instructions
      Garnish
  1. Handful of chopped spring onions, to garnish
  2. Nutritional yeast (optional)
      First
  1. Make the chilli: Throw everything in a crockpot and let it cook for 5 hours (or 30 minutes in an instant pot). This recipe makes a few servings but now we will enjoy it on a jacket potato.
      Second
  1. Prepare the potatoes: wash them, poke a few holes in the potatoes, add some fresh thyme or rosemary springs to the top of the potatoes, and wrap them in foil and cook in oven for 220C for about 45 minutes.
      Third
  1. Whilst the potatoes and the chilli are cooking prepare the salsa sauce: Chop the tomatoes, onion and coriander and drizzle with the lime juice (It can be refrigerated for up to one week in an airtight container).
      Serve
  1. Once the potatoes are ready, take them out of the oven, cut them in half and top with chilli, salsa sauce, spring onions and nutritional yeast (optional).
  2. Serve the potatoes on a bed of wilted spinach or on a green salad of your choice.