Mung Bean Fettuccine. A delicious mix of greens and Italian flavours, low carb, low sugar, packed with powerful veggies and only takes 15 minutes!
You can get hold of some mung bean fettuccine pasta in health food stores and I urge you to try it. It’s packed with protein which isn’t just for bodybuilders. We need this macronutrient for multiple enzymatic processes in our body. Brussels are full of glucosinolates which are sulphur containing compounds known to have cancer preventative and anti-inflammatory effects. Get these into your diet! I created this meal after a long shift in ER, it’s really easy to make, here’s how:
3 cloves Garlic
few sprigs of Thyme
1/2 bowl Brussels thinly sliced
1 cup Peas
dash of chilli flakes
SAUTÉ mashed Garlic cloves and a few sprigs of Thyme in olive oil
SLICE Brussels really thinly, grab a cup of fresh green peas and add to garlic/thyme with a dash of chilli flakes (takes about 8mins to cook down)
BOIL the mung bean pasta (7mins) drain and toss into to the pan to soak up the flavours
GARNISH with toasted pine nuts, relax and enjoy for dinner and lunch
Such a simple dish with epic flavours and health benefits!