Be At Your Best Tilda Rice Recipes

Over the years, I have found that what food I eat really makes a difference as to how I feel throughout the day, and this can be different for each individual. Tilda Basmati rice have worked with nutritionist Dr Sarah Schenker, lifestyle blogger and fitness instructor Faya Nilsson (Fitness On Toast) and world renowned life coach Carole Ann Rice to create some tasty recipes based on individual needs.
Following a short quiz (you can do it yourself here) it was determined that I come under the 'High' energy category. This showed that to keep my energy levels up, I would need to eat food such as coconut, sweet potato, banana, spinach and chicken....all things I love.
The recipes for my meals throughout the day were right up my street, and also worked really well as leftovers the next day. They kept me feeling full and I didn't enter the energy slump you can normally slip into a few minutes after eating.

 Breakfast Recipe- Brown Rice and Banana Smoothie

1 pouch of Tilda steamed brown basmati rice
600ml milk (or rice milk)
3 overripe bananas
4 tsp of chia seeds
6-8 ice cubes (optional)
1 tbsp maple syrup
1 heaped tsp mixed spice
1. Heat a pouch of Tilda steamed brown basmati rice according to the instructions.
2. Spoon 6 tbsp of the cooked rice into a blender and add the milk, banana, mixed spice, seeds and ice (if using).
3. Blend all the ingredients until smooth. Drizzle in the maple syrup, blend again and adjust to taste.
4. Decant into 4 small glasses and sprinkle mixed spice on top of each one.
I also added some spinach to this recipe to add another veg which needed using up.

Lunch/Dinner Recipe -Sweet Potato Spinach and Coconut risotto

Ingredients (serves 2)
1 pouch of Tilda garden vegetable and quinoa wholegrain
350g sweet potato, peeled and cut into small chunks
Drizzle of olive oil
1 tbsp coconut butter
1 clove of garlic, finely chopped
2 shallots, finely chopped
80g baby spinach leaves
1 tbsp of coconut flakes
2 tbsp of Greek yoghurt
1. Preheat the oven to 200°C/gas 5.
2. Place the sweet potato chunks on a baking sheet and drizzle with the olive oil and season well with a pinch of salt and plenty of black pepper. Toss them around to fully coat and roast in the oven for about 20-35 minutes or until soft.
3. Melt the coconut butter in a large pan, add the garlic and shallots and sauté over a medium heat until soft, about 3 minutes.
4. Add a pouch of Tilda garden vegetable and quinoa to the pan and cook for four minutes.
5. Remove the sweet potato chunks from the oven and add to the rice, add the spinach leaves and stir through to wilt for a couple of minutes.
6. Mix the coconut flakes into the yoghurt and swirl through the risotto to serve.

Spicy Chicken Lime Laska
Ingredients (Serves 4 or great as leftovers)
1 pouch of Tilda pure steamed basmati rice
Small bunch fresh coriander leaves and stalks chopped and separated
4 spring onions, trimmed and sliced
1 red pepper, sliced and seeds removed
200g fine green beans, trimmed
1 tsp chilli paste
1 tsp ginger paste
1 tsp Chinese five-spice
300g ready prepared butternut squash, chopped
1.2l chicken or vegetable stock
1 tbsp honey
Juice of 2 limes
1 tbsp soy sauce
1 tbsp fish sauce
300g cooked chicken pieces
2 large handfuls of baby spinach leaves
Drizzle of olive oil
1. Heat the oil in a large pan and add the coriander stalks, spring onions, pepper, green beans, chilli and ginger pastes and Chinese 5 spice and cook for 2-3 minutes to soften. Add the butternut squash and cook for a further 2 minutes.
2. Add the stock, honey, lime juice, soy and fish sauces and bring to the boil. Turn down the heat and simmer for 10 minutes.
3. Heat a pouch of Tilda pure steamed basmati rice according to the instructions. Add the rice, chicken and spinach leaves to the stock to allow the chicken to warm through and the spinach to wilt.
4. Sprinkle the coriander leaves over the top and serve.
Disclaimer: I was sent these products and recipes to try but as always, views are my own.


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