Creamy Spinach, Pepper And Carrot

I always try to squeeze as much as I can in my day and I cling meticulously to a diary filled with appointments. Time is very important to me and wasting it upsets me.

Some days I manage my time perfectly and some days not so perfectly. The day I came up with this recipe, I got delayed coming home from work and rushed straight to a Pilates class that began at 18h30. It ended an hour later and and I was exhausted and in no mood to cook. I almost ate yogurt for supper but it was mid-winter so I decided to make a creamy spinach and fuel it with vegetables and some peanut butter. I also added barbecue spice to the dish and it turned out delicious.

This meal is the perfect 2 protein, vegetable supper option for anyone wanting to lose a bit of weight and not have carbs in the evening. I usually eat it plain.

Ingredients

1/2 green pepper cubed

1/2 red pepper cubed

1/2 yellow pepper cubed

cut spinach/kale (roughly 3-4 cups)

2 carrots, cut in rounds

1/2 cup of plain yogurt (I use either Gero/Gourmet Greek)

1/2 wheel of feta

1 tsp oil

1 small onion diced

1 tsp diced galic

2 tsp barbecue spice

1 tbsp peanut butter

salt and pepper

Method

1. In a heavy-based pot, heat oil on a medium to high heat and braise onion.

2. When the onions are translucent, add pepper and carrots an let it get a bit of colour of it.

3. Lower the heat to medium and add garlic. Give it a quick stir and add all your spinach to the pan. Close the pot for 1-2 minutes and let the spinach steam well.

4. When the greens start to wilt, stir in your yogurt and drop the peanut butter on top of the spinach.

5. Sprinkle barbecue spice, salt and pepper over your ingredients, give it a quick stir, and let the mixture simmer on medium-low heat with the lid off. Do this for roughly 5 minutes, or until the gravy starts getting thick.

6. Serve on a bed of fluffy millet/brown rice. Sprinkle the feta on top of the meal.