Spring is in front of us and first snowdrops and tulips are here. Just a moment and cherry threes will blum!! Lighter rainbow-colored cloths are finally here. To be in style I prepared that easy and super light spring meal 🙂
2 table spoons organic olive oil
1 tea-spoon smoked sweet paprika
1 tea-spoons dried chilli flakes
200 g tofu or chicken breast fillets, sliced
Combine oil, paprika and chilli. I used harissa chilli this time. Pour it all over tofu. Bake it for couple minutes each side in preheated pan. The same way I prepared chicken version.
2 table spoons peanut butter
3 table-spoon sesame seeds
2 cups cooked white or brown rice
1 cup Brussel sprouts, halved or quartered
Heat peanut butter in a frying pan over medium heat. Add sesame seeds and cook for 1 minute or two. Add cooked rice and Brussel sprouts and serve.