I feel like my diet is ever evolving depending on my schedule. Recently I've found that during the day I like to keep my complex carbohydrates (quinoa, rice etc) to a minimal, as they tend to leave me feeling a little too 'heavy' to be pirouetting around the studio.
Since adopting this way of eating it really has tested my imagination into how I can create recipes that are going to sustain me during the day.
My Broccoli Rice Protein Salad is my current go-to lunch option. It is protein rich from the broccoli (yes broccoli contains protein), tofu and pumpkin seeds. I combine these ingredients plus others, with a delicious sweet and tangy dressing that make every bite ever enjoyable.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
1 small head of broccoli
125g firm tofu, cubed or 1/2 cup drained & washed chickpeas
8 cherry tomatoes, halved
1/2 red capsicum, roughly diced
a handful fresh parsley, roughly chopped
1 tbsp pumpkin seeds
s & p to taste
1 1/2 tbsp apple cider vinegar
1 tbsp maple syrup
In a small bowl stir together apple cider vinegar and maple syrup until combined.
Wash and cut broccoli into small florets. Add to a food processor, high powdered blender or Nutri bullet and blend until a rice consistency.
Add broccoli rice into a large bowl along with remaining salad ingredients and dressing.
Give salad a good toss making sure everything is coated with dressing.
Store in an airtight container in refrigerator for up to two days. Serves 1