Super easy, super fast, super healthy!
Very often ending up with only vegetables and rice by the end of the week, I have found a way to prepare myself a healthy meal with whatever I have left in the fridge on Thursdays, combining it with my best “cooking” friend basmati rice.

And so this time, I have prepared for my packed lunch a zucchini and fresh tomatoes basmati rice with coconut flakes… which is filling, simple, light and delice!

Ingredients:

  • 2 organic tomatoes
  • 1 organic zucchini
  • organic coconut flakes
  • oregano
  • salt
  • extra virgin olive spray (1 calorie per spray, gluten free, suitable for vegetarian by DairyCrest.co.uk)

Cooking time: 15/20 minutes including the preparation

Preparation:
Cut the fresh tomatoes and the zucchini, add some coconut flakes to soften the acidity of the tomatoes, a pinch of salt, oregano, stir and leave it to rest for 5 minutes.

Add 5/6 sprays of extra virgin olive in a pot under high flame for 3 minutes, add the zucchini and the tomatoes stirring for one minute, add the raw basmati rice, boiling water, give it a good stir, cover with a lid and let it cook by itself for 12/15 minutes under medium/high flame.

When it is ready, you can add more coconut flakes on top or simply a table spoon of extra virgin olive oil.

Enjoy it! 🙏

#glutenfree #wheatfree

Photos credit: @thehyppomyselfthecat
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