Living in lock down has created challenges in many areas of our lives, with exercising being a biggie. Exercising solo and in small groups is here to stay and we want to help you every step of the way. We are busy creating a subscription-based wellness website where exercise is one of the core components.
You can start off by doing a few minutes a day and build up once you have created an exercise habit. Aim for 10 minutes every second day and gradually build up to 20 minutes.
It is important to have your health checked before you start any exercise routine just to be sure that you are in good health.
Today’s recipe is a quick and easy lunch. It is a balanced vegan meal with beans for protein, low GI bread as a healthy carbohydrate with good fats in the olive oil and avocado. This recipe is low in saturated fat and is perfect for weight loss. The chillies add a touch of warmth and rev-up your metabolism. It works fabulously as a light supper too!
Mexican Beans & Avo on Toast
- 270g cherry tomatoes, chopped
- 1 red onion, finely chopped
- Juice from ½ lemon
- 4 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 x 400g can black beans, drained
- small bunch coriander or parsley
- 4 slices low-GI bread
- 1 avocado, finely sliced
- Salt and pepper
Mix the tomatoes, ¼ onion, lemon juice and 1 tbsp oil and set aside.
Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chilli flakes and stir until fragrant.
Add the beans, stir, and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander/parsley. Toast the bread and put a slice on each plate. Drizzle the remaining 1 tbsp oil over the bread and spoon the bean mixture onto each slice. Arrange the sliced avocado on top, then pour the remaining tomato mixture and herbs on top. Et voila!