Vegan Archives - TrainHer by Ivane

Vegetable and Butter Bean Paella recipe

TrainHer by Ivane — Tue, 14 Oct 2025 04:42:48 +0000

The traditional paella is a celebration, and this version ensures you get a nutrient-dense, high-fibre meal that beautifully supports your recovery—all without heavy meat! Perfect for busy Manchester weeknights, this dish delivers complex carbs for energy restoration and fibre for gut health. that is ready in under 45 minutes. Tuck in and enjoy!

Why This Paella Fuels Your Performance

Complex Carbohydrates: The rice provides the essential fuel needed to replenish muscle glycogen stores after a workout, readying you for the next session.

Fibre & Protein Power: Butter beans are a powerhouse of plant-based protein and fibre, which aids digestion and promotes long-lasting satiety (a great Anti-Diet mindset shift!).

Antioxidants: The vibrant vegetables deliver essential vitamins and antioxidants to fight inflammation caused by training.

Meal Info

Preparation Time: 5 minutes

Cooking Time:: 35 minutes

Servings:: 4 people

Ingredients

1 liter vegetable stock
1 tsp saffron
1 white onion
1 red bell pepper
100 g green beans
1 tin butter beans
3 cloves garlic
1 large tomato
1.5 cups arborio rice
0.75 cups frozen peas
1/2 jar artichokes in oil
2 tbsp olive oil
1 tsp smoked paprika
0.5 tsp sweet paprika
1 tsp dried thyme
salt and pepper to taste
lemon wedges to serve
parsley to garnish

Instructions

Sauté Aromatics (5 mins): Heat the oil in a large, shallow paella pan or wide frying pan. Add the onion and cook gently until softened (about 3 minutes). Add the peppers and cook for another 2 minutes. Stir in the garlic, tomatoes, and smoked paprika.

Bloom the Saffron: If using, dissolve the saffron threads in a small spoonful of hot stock and set aside.

Add Rice (2 mins): Stir the rice into the pan and cook for 1 minute until the grains are translucent around the edges.

Simmer: Pour in the hot stock and the saffron liquid. Bring to a boil, then immediately reduce to a gentle simmer. Do not stir the rice again! This is crucial for forming the crunchy ‘socarrat’ base.

Cook & Add Beans (15 mins): Let the paella simmer gently for 15 minutes. After 15 minutes, gently fold in the butter beans and frozen peas. Continue simmering for another 5–8 minutes, or until the liquid is absorbed and the rice is tender but firm.

Rest & Serve: Remove the pan from the heat. Cover loosely with foil or a clean tea towel and let it rest for 5 minutes (this allows the heat to finish cooking the top rice layer).

Garnish: Garnish generously with fresh parsley and serve immediately with fresh lemon wedges.

Watch the Youtube video below and discover how to cook the vegetable and butter bean paella:

Ready to Fuel with Flavour?

This High-Fibre Paella makes fuelling for performance easy and delicious. It’s a perfect meal to support your body’s need for complex energy and high-quality nutrients after any hard Strength & Performance session.

The post Vegetable and Butter Bean Paella recipe appeared first on TrainHer by Ivane.

Vietnamese pho with crispy tofu recipe

TrainHer by Ivane — Fri, 10 Oct 2025 19:00:50 +0000

This Vietnamese Pho (pronounced ‘fuh’) is the ultimate bowl of comfort. It’s light yet deeply satisfying, delivering essential micronutrients and a fantastic dose of High Protein from the crispy tofu. It’s the perfect gentle meal for supporting longevity and mindful eating.

Why This Pho Supports Your Wellbeing

Gut Healing: The clear, aromatic broth is easy to digest and packed with natural anti-inflammatory spices like ginger and star anise.

High-Protein Tofu: Tofu is a complete protein, which is key for muscle recovery without the heaviness of meat—a great Low-Fat option.

Hydration: The broth contributes significantly to your daily fluid intake (a delicious Hydration Hack!).

Ingredients (Serves 2)

Tofu – Use extra-firm tofu that has been pressed and drained beforehand, either by stacking something heavy on top or using a tofu press.
Noodles – Thin rice noodles are traditionally used to make pho. However, you can substitute it with pad Thai noodles, rice vermicelli, or ramen.
Dried shiitake mushrooms – You can use 5-6 fresh shiitake instead. Slice them thinly before using them.
Spices – Quite a few different spices are used in this recipe to flavor the broth. However, if you don’t want to purchase the spices individually, I recommend using a pho spice seasoning pack.
Soy sauce – serves as a substitute for fish sauce. You can use tamari or gluten-free soy sauce to keep this recipe gluten-free.
Sugar – I am using coconut sugar, but any other sugar, like brown sugar or cane sugar, will also work.

Instructions

Prep the Tofu (5 mins): Press the tofu to remove excess moisture. Toss the diced cubes with the cornflour and a pinch of salt.

Crisp the Tofu (10 mins): Heat the oil in a frying pan over medium-high heat. Fry the tofu cubes until golden and crispy on all sides. Set aside.

Build the Broth (15 mins): In a saucepan, combine the stock, shallots, ginger, star anise, cinnamon stick, sugar, and soy sauce. Bring to a gentle simmer. Cook for 15-20 minutes to allow the flavours to infuse.

Cook Noodles: While the broth simmers, cook the rice noodles according to package instructions. Drain and divide them between two large bowls.

Assemble: Pour the hot broth over the noodles (strain out the solids like ginger/star anise if you prefer a clearer broth). Top the noodles with the crispy tofu cubes, fresh bean sprouts, chilli slices, mint, and coriander. Serve immediately with a lime wedge to squeeze into the broth.

Watch the Youtube video below to check out how to make this dish:

Elevate Your Recovery with Comfort

This Pho is a truly beautiful way to incorporate high-protein, low-fat nutrition into your life. It’s a perfect example of how supportive food can be both deeply satisfying and incredibly healthy—a true Snack Attack Solution upgrade!

The post Vietnamese pho with crispy tofu recipe appeared first on TrainHer by Ivane.