26/11/2025
Prepping food for work days. The key is keeping it simple and healthy.
đ¶ïž Veggie Red Curry
Serves: 3â4
Prep & Cook Time: ~35 minutes
Ingredients
Red curry paste (to taste, 1â2 tbsp recommended)
Salt and pepper, to taste
4 medium carrots, sliced
2 onions, sliced
4 cloves garlic, minced
5 medium tomatoes, chopped
Tofu, cubed (amount as preferred)
250 ml full-fat coconut milk
5 tbsp extra virgin olive oil
Fresh coriander, chopped (for topping)
Rice, to serve
Instructions
1. Heat a large pan or pot over medium heat and add the olive oil.
2. Add the onions, garlic, and carrots. Sauté for about 15 minutes, stirring occasionally, until softened and lightly browned.
3. Stir in the red curry paste, salt, and pepper. Cook for 5 minutes, allowing the flavors to bloom.
4. Add the chopped tomatoes and tofu, mixing well to coat everything in the curry paste. Pour in 100 ml water and cook for 5 minutes. (Adjust the liquid depending on how creamy or soupy you like your curry.)
5. Pour in the coconut milk and bring to a gentle simmer. Cook for a few minutes until warmed through.
6. Taste and adjust seasoning if needed.
7. Serve hot over rice and top with fresh coriander.
đ« Biscuit Bites
Makes: ~12â16 balls
Prep Time: ~20 minutes (+ chilling)
Ingredients
2 Ă 170 g sugar-free biscuits
5 Medjool dates, soaked in hot water
3 tbsp homemade peanut butter (roasted peanuts processed until creamy)
Zero-sugar dark chocolate, melted (for dipping)
Coconut chips, for decorating
Instructions
1. Blend the biscuits in a food processor until fine and powdery.
2. Drain the soaked dates and blend until smooth and caramel-like.
3. Add the date paste and peanut butter to the biscuit crumbs and blend until a sticky dough forms.
4. Roll the mixture into bite-sized balls.
5. Dip each ball into the melted dark chocolate, ensuring itâs fully coated.
6. Place on baking paper and decorate with coconut chips.
7. Refrigerate until the chocolate has fully set.
