600g skinless chicken breast, cut into cubes
1 tbsp. turmeric
½ tsp. ground ginger
½ tsp. cinnamon
½ tsp. chili flakes
½ tsp. sugar
3 tsp. olive oil
3 carrots, sliced
1 celery stick, sliced
½ cup Mayver's Smooth Peanut Butter
1 ½ cups water
1 cup green beans
1. In a snap lock bag mix together the turmeric, ground ginger, ground cinnamon, chilli flakes and sugar. Add the chicken pieces and shake well to evenly coat in the spices.
2. Heat the oil in a casserole dish over medium heat. Add the celery and cook until it begins to soften.
3. Add the carrots, peanut butter and 1/2 cup water. Bring to the boil and then reduce heat to a simmer for 5-6 minutes, until the carrots begin to soften.
4. Add the chicken and cook for 2-3 minutes. Add 1 cup of water and bring back to the boil; reduce the heat to simmer covered for 15 minutes or until the chicken has cooked through.
5. Add the green beans and cook a further 5 minutes.
6. Serve with 1/2 cup quinoa or rice if desired.
"During the cooler months our bodies need good quality energy to help optimise immune function and to help the body respond to the drop in temperatures. In addition to keeping you fuller for longer, nuts are an excellent source of zinc and copper which are known for helping to support your immune system. Other foods that help optimise immunity include ginger, garlic, broccoli, oranges, berries and yoghurt that contains live cultures, says Susie.
Adding a handful of nuts or a spoonful of a 100% natural nut spread like Mayver's Peanut Butter to sweeter dishes is easy. I really enjoy porridge on cooler mornings and to make this a balanced meal you need to make sure you add a protein (nuts, eggs or dairy) and some form of fruit or vegetable (you get the wholegrains from the porridge!). My favourite toppings are a swirl of peanut butter and I'll alternate between a mix or pepitas and cranberries or dates and fresh banana for an extra boost of energy but minus the added sugars. You might be a bit more stuck on how to add peanut butter or nuts to your savoury winter meals, so I recommend adding them to soups, curries like my Peanut Butter Chicken Curry or blending them in marinades – they're also fantastic dish toppers!"