10/11/2025
Last week, I started to add more plant based proteins into my weekly plan, and I have had a few successes, mainly due to my ability to use Indian herbs and spices to flavour things up (Thanks to my grandmother, mum, dad and aunties)!
Here, I have made a green mung bean wrap (yes, I added extra spice to the original recipe) and served it with tofu tikka and a side salad.
My body is loving all of the extra fibre that comes with plant based protein sources, and this is keeping me fuller for longer, helping my gut microbiome and helping me to build or retain muscle.
Message me if you want the recipes