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RECIPES FOR SUCCESS! OPERATION TRANSFORMATION MEALS AT ALDI!

Breakfast and Lunch ideas including:
• Honey Nut Porridge
• Build Your Own Salad Bowl

Operation Transformation is finally back on our TV screens for 2021!  To help get you started on your health and fitness journey, the team at Operation Transformation have shared a range of healthy and nutritious recipes that you can easily make at home, using ingredients available in all 145 Aldi stores nationwide, every day! See website for these and more https://www.aldi.ie/c/recipes

Honey Nut Porridge

• Serves 1 (contains approx. 250 kcal)
• Suitable for vegetarians

Ingredients

• 30g Kavanagh’s Premium Porridge Oats
• 150ml Donegal Creameries Light Milk (1% Fat)
• ½ tsp Stonemill Ground Cinnamon (optional – 2.5g)
• 1 tbsp chopped The Foodie Market Pecans or The Foodie Market Walnuts (15g)
• 1 tsp Grandessa Squeezy Honey (5g)
• 1 tsp The Foodie Market Milled Flaxseed (optional – 5g)

Method

1. Place the oats in a saucepan with the milk and place on the hob over a medium heat.
2. Cook for 5 minutes, stirring occasionally with a wooden spoon until thick and creamy.
3. Stir in the cinnamon, if using.
4. Transfer to a bowl and sprinkle over the nuts, then drizzle with the honey and scatter over the flax seeds, if using to serve.

Prepare Ahead

Steep the porridge oats in the milk overnight in the fridge, it makes them lovely and soft so and will cook much quicker. They can also be made the night before and reheated gently in a saucepan on the hob.

Build Your Own Salad Bowl

Serves 1 (contains approx. 330 kcal)

* This salad is suitable for vegetarians if made with the option of hummus.

Ingredients

• 50g Nature’s Pick Little Gem Lettuce
• 50g Nature’s Pick Butterhead Lettuce
• 175g vegetables (such as tomatoes, cucumber, carrots or button mushrooms –or use a mixture)
• 150g The Deli Sliced Cooked Chicken Breast or 200g Ocean Rise Tuna Chunks in Brine drained or 300g cooked peeled Specially Selected Jumbo King Prawns
• 1 tbsp Bramwells Fat Free Vinaigrette Salad Dressing (see recipe below)
• Stonemill Sea salt and Stonemill black pepper

Method

1. Wash and dry the lettuce leaves. Put into a salad bowl and season lightly with salt and pepper to taste.
2. Trim and thinly slice vegetables into bite-sized chunks, then add to the salad with the chicken/tuna or prawns.
3. Drizzle the vinaigrette salad dressing over the salad bowl and toss lightly to coat before serving.

Prepare Ahead

Layer up the salad in a suitable airtight container or screw-topped jar and finish with your chosen protein (chicken, tuna, prawns), then have the salad dressing in a small pot to add just before serving. Bring along a fork to eat.

Vinaigrette Salad Dressing

Makes 8 servings (contains approx. 65 kcal in each 1 tbsp serving)

* Suitable for vegetarians.

Ingredients

• 1 small Nature’s Pick Garlic Clove
• 2 tbsp The Deli Balsamic Vinegar of Modena (30ml)
• 50ml Solesta Rapeseed Oil
• 1 tbsp Bramwells Wholegrain Mustard (15g)
• 1 tsp Grandessa Squeezy Honey (5g)
• 1 tsp of finely chopped Nature’s Pick Scallions
• Stonemill Sea salt and Stonemill black pepper

Method

1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier.
2. Put into a screw-topped jar (an old washed out jam jar is perfect).
3. Add the balsamic vinegar, olive oil, mustard, honey and scallions to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper.
4. Then screw the lid back on tightly.
5. Shake hard until the dressing has thickened and emulsified.
6. Store in the fridge and use as required.

Prepare Ahead

This dressing will last up 3 days if stored in the fridge. The above ingredients are all available in 145 Aldi stores nationwide now