Protein-packed Mexican Pots with Chunky Lime Guacamole

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My husband is into strength-training, powerlifting and general gymming.  To complement his intense workouts, I try to prepare healthy meals packed with protein that will help him achieve his strength and fitness goals. I end up eating the same meals he does because preparing two different meals each night for supper becomes an arduous quest that keeps me in the kitchen for the same amount of time that it took those poor hobbits to deliver the cursed ring to Mordor . Despite the fact that I have smaller portions, a girl can only eat so many servings of eggs, meat and and beans before you start devising other ways to pack in the protein.

Protein-packed Mexican Pots with Chunky Lime Guacamole


Protein-packed Mexican Pots

6 poppadums

500g lean beef mince

1 tin of kidney beans

½ punnet of button mushrooms, sliced.

1 Tbsp crushed garlic

2 Tbsp olive oil

1 onion, sliced.

2 Tbsp flavourless Whey Protein

½ tsp Barbeque Spice

¼ tsp chilli powder

2 Tbsp fresh coriander, chopped

¼ tsp dried chilli flakes

Salt and Pepper to taste

Chunky Lime Guacamole

1 cup cherry tomatoes, cut into quarters

1 avocado, cut into chunks

1 small lime, juice and zest

1 tsp olive oil

½ tsp whole peppercorns, crushed.

Salt to taste

Dip your fingertips in water and moisten the poppadums to make them pliable. Place in a greased muffin tray to form a cup shape and bake on a low heat for 10 minutes or so to harden.

Put the olive on in a moderately heated pot. Add the garlic and onion and fry slowly until the onions have softened. Increase the heat slightly and add the mince, spices and beans and leave to cook for 10 minutes. Once the meat is cooked, toss in the whey protein. Finally, turn the heat down to the lowest setting and add the mushrooms, stirring them into the rest of the ingredients. Place the lid on the pot and allow to slowly cook while you prepare the guacamole.

For the guacamole, put the tomatoes and avocado into a glass mixing bowl. Mix the juice and zest of the lime long with a drizzle of olive oil, the salt and crushed black peppercorns and pour the mixture over the avocado and tomatoes tossing to coat them in the dressing.

Finally, scoop a few spoons of the Mexican Mince into the poppadum cups and serve with the guacamole and steamed basmati rice.

Who said protein-rich meals need to be boring?

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