PAUL MC'S MONTHLY MEAL

 

In association with the TheWellnessShop.ie & Sligo Wellness Centre.

The Wellness Shop and Paul Mc Nutrition have come together to bring you monthly recipes. These recipes are designed with convenience and health in mind.

 

Before we get into any recipes, it is only right that we introduce you to our collaborator, Paul McNamara. Paul is a 24-year-old sports enthusiast from Sligo. He recently graduated from DCU with an honours degree in BSc. Sports Science & Health with a keen focus on sports nutrition and exercise nutrition. To add to that Paul has graduated with an MSc. in Sport & Exercise Nutrition in January of this year. He definitely knows his stuff! Paul is Sligo LGFA’s performance nutritionist and he also plays with the men’s senior team himself. Paul has played at the highest level in sport and understands the importance of quality, wholesome food.

This just doesn’t apply to those playing sports, it is vital for us all to be mindful of what we eat.

That’s why we have teamed up to bring you Paul Mc’s Monthly Meals. A monthly feature, bringing you healthy recipes, guidance, and tutorials for meals you can easily make at home. Each recipe and it's tutorial will be available on Instagram and IGTV and YouTube, at 8 PM on the last Friday of every month.

You can shop all of our organic products, as well as all your health and wellness needs, online, here.

Each week will feature between 3 ingredients from The Wellness Shop. These products are organic and really tasty. This week we feature the following 3 products:

The Organic Centre's Mixed Salad Bag, Sherridan's Gubbeen Cheese & Biona Organic Chickpeas. 

Ingredients:

• Handful of The Organic Centre's salad mix
• 400G Biona Organic Chickpeas
• 30G Sherridans Gubbeen Cheese
• 75G Quinoa
• 1 Cucumber
• 1 Red Pepper
• 1 Red Onion
• A handful of Cherry Tomatoes
• 1 Garlic Clove
• 1 Lemon
• 1 tsp Apple Cider Vinegar
• Pomegranate Seeds to serve 

 

Method:

1.  Put 75g of quinoa in a pot with 300ml
Of water and bring to a light boil over medium heat

2.  Wash your salad leaves and form the base of your salad

3. Chop your red pepper, red onion, cherry tomatoes and cucumber and place on top of salad leaves

4. Rinse and drain the Biona Organic Chickpeas and add to the bowl

5. Slice the lemon and season the quinoa with one half, and save the other half for the dressing

6. Drain the quinoa and slice the gubbeen cheese, and add both to the salad mix,

7. For the dressing, use the juice from 1/2 of the lemon, a crushed garlic clove, a few chopped basil leaves and 1 tsp of Apple Cider Vinegar

8. Serve with some pomegranate seeds and enjoy! 

Remember to tune in on August 27th for our next episode!

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