- 2 Garlic Cloves
- 2 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Red Onion
- 1 Stock Pot Vegetable Stock
- 200g Buckwheat
- 1 Tin Black Beans
- 100g Quark
- 1 Tsp Ground Cumin
- 1 Tsp Smoked Paprika
- 0.5 Tsp Cayenne Pepper
- 1 Tsp Cinnamon
- 1 Green Chillies
- 2 Tbsp Chives
- 60g Reduced Fat Cheddar CheeseAdd Syns if not a Healthy Option
Super Nutritious & Wholesome Mexican Buckwheat Bake
All hale the humble and nutritious buckwheat, and it’s not actually a wheat at all, but a seed related to the rhubarb. It’s packed with fibre and will keep you feeling fuller for longer, with it’s nutty flavour I’m sure it will be a hit in your home as it has been in mine.
It can be a struggle to find new foods for the family to try, this really was a hit even with the little bellies.
Key Kitchen Utensils & Equipment for this Wholesome Mexican Buckwheat Bake.
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a good helping of your favourite veg to speed up your weight loss even more!
Remember the more speedy Vegetables you choose the more weight you will lose!
Find a list of all the speedy vegetables here
I love to keep a variety of low calorie sprays in my kitchen cupboard and now with such a wide range available the possibilities are limitless. For this Mexican Buckwheat Bake I would use a mixture of the garlic infused and rapeseed.
A note to the wise!
When using a low calorie spray you will soon find that a lower heat is best on your pan, otherwise the to have a tendency to burn. Alternatively with a lot of recipes that require oil or a low cal spray you could try a simple drop of water, it save the pan issue as well as keeping the oils & fats at bay.
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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. Recipes like this Mexican Buckwheat Bake are just perfect, simple to make, vegetarian and so versitle.
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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim at Slimming Today day is to develop healthy recipes (just like this
Mexican Buckwheat Bake)
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Preheat your oven to 220 degrees / Gas Mark 7. Line a baking tray with baking paper. Chop the peppers and place on the tray. Spray with (garlic) low calorie spray. Roast until the edges are slightly crispy.
Meanwhile boil 350ml water in a medium saucepan and stir in the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook over medium heat for 10 mins. Then remove from the heat and set aside (don't take off the lid). The buckwheat is cooked when it's soft but not mushy.
Finely chop the onion, green chilli, garlic and chives, then drain and rinse the black beans in a colander.
Add the onion and chilli to a pan over medium heat, spray with liberal amount of low calorie spray and cook until softened, 5 mins. Add the cumin, paprika, garlic, cayenne pepper and cinnamon. Cook for 1 minute further. Add the black beans and season to taste. Cook for a further 1 minute.
Once the buckwheat is cooked through (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with the black bean mixture. Add the roasted peppers and stir through half of the quark. Season to taste.
Tip the combined mixture into an ovenproof dish and grate over the cheddar over the top. Place in the over and bake until golden, about 10 minutes. Serve with the remaining quark and scattered chives.