39g protein, 12g fat, 24g carbs
100g carrots, chopped
5g organic butter, ghee or coconut oil
3 venison sausages (or use a vegetarian sausage replacement)
100g tender stem broccoli, chopped
80g garden peas
1) Bring a pan of water to the boil, reduce to a simmer and add the carrots. Cook for 6-7 minutes or until soft, then drain, reserving the water in the pan.
2) While the carrots are cooking, melt the butter, ghee or oil in a non stick frying pan over a medium heat. Gently cook the sausages for 8-10 minutes, turning occasionally to brown them all over.
3) When the sausages are nearly cooked, bring the saucepan of water to the boil again, reduce to a simmer and add the broccoli. Cook for around 3-5 minutes depending on whether you prefer the broccoli al dente or soft. Drain the broccoli, reserving the water in the pan.
4) Bring the water back to the boil, reduce to a simmer and add the peas. Cook for 2-3 minutes, then drain. Serve.