Eat yourself to LESS STRESS

Low-carb recipes to minimise fluctuations in blood sugar

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Tex-Mex chilli

Swap regular mince for vegetables in this colourful, warming dinner.

SERVES 6

PREP 10 mins COOK 35 mins

* 2tbsp olive oil

* 1 onion, diced

* 900g sliced mixed vegetables (we used peppers, courgettes and aubergines)

* 2 dried ancho chillies, soaked in hot water for 10 mins, then roughly chopped

* 2 garlic cloves, sliced

* 4tsp Cajun spice mix

* 2 x 400g tins cherry tomatoes

* 400g tin kidney beans, rinsed and drained

* 1tbsp red wine vinegar

* 250ml vegetable stock

* Lime wedges, soured cream and keto wraps, to serve (optional)

FOR THE SALSA

* ½ red onion, sliced

* 1 avocado, chopped

* Small bunch coriander, roughly chopped

Heat the oil in a large saucepan. Add the onion and cook for 5 mins before adding the mixed vegetables for 10 mins. Mix in the chillies, garlic and spice mix, and fry for 2-3 minutes. Stir through the tomatoes, kidney beans, red wine vinegar and stock, and simmer for 15 mins.

Meanwhile, toss the salsa ingredients together.

Serve the chilli in bowls topped with the salsa. Serve with lime wedges, soured cream and keto wraps, if you like.

PER SERVING

190 cals, 10g fat, 2g sat fat, 19g carbs

COOK'S TIP

Chop keto wrap into triangles and toast until crisp if you fancy.

Sausage stew

This saucy tray bake is as easy as it gets and saves on the washing-up too!

SERVES 4

PREP 10 mins COOK 45 mins

* 8-pack Tesco 50% reduced-fat sausages

* 3 carrots, peeled and sliced

* 2 red peppers, cut into chunks

* 1 red onion, cut into wedges

* 1tbsp cooking oil