Just a quick post as a follow up to my Mexicanish Eggs. This recipe uses the same beans and pepper-onion stirfry I made for the breakfast version, with some sliced avocado and simply cooked chicken breasts. Utilizing the same staples I make on the weekend throughout the week keeps making healthy meals all week a breeze. Sunday meal prep for the win!
With the weather getting colder, it’s nice to get to enjoy the warmer, heartier meals like soups and stews that you don’t always feel up to in the summer. This quick, clean-eating take on Italian wedding soup is about to change the game. There is basically no prep involved and you get a delicious, portable, protein and veggie packed lunch.
You may have noticed that a lot of my recent recipes have been vegetarian. I definitely am leaning towards a Blue Zone / China Study – approved diet these days, but these diets do have room for meat, and I still do eat it. I’ve been getting requests for more meat recipes and I do not want to disappoint!
Welcome to the easiest healthy meal ever. This is so easy that it may seem like a cop out for a recipe post, but I just couldn’t take the risk that there was anyone out there that hadn’t tried substituting spaghetti squash in a pasta recipe.
I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t. Right now, it’s spaghetti squash. Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless. Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up. Enter spaghetti squash pad thai.
Continue reading Spaghetti Squash Pad Thai
I am eating these as I write this post. They are the perfect balance of being (a) so-good-I-can’t-imaging-getting-sick-of-them, (b) easy-enough-to-make-in-20-minutes-and-you-probably-have-all-the-spices-already and (c) just-too-much-work-to-make-often-enough-to-get-sick-of. Are you sold? Then go buy some ground turkey.
This is inspired by a Mexican-ish soup in the South Beach Diet Quick & Easy Cookbook which was basically just salsa, broth and a chicken breast. I wanted it to be a bit heartier (obviously) and to pack more of a punch nutrition-wise, so I’ve filled it out with vegetables and beans.
With the weather warming up, all I want for dinner is salad. This is a long-time favourite of mine. Its easy to throw together and oh-so-satisfying. I make it with either homemade refried beans or with lean ground beef, depending on which side of the flexitarian spectrum I’m leaning towards that day. I had Steak Tagliata yesterday, so today I went for the beans.
Making your own refried beans is as easy as frying up some garlic in a pan and dumping in the entire contents (water and all) of a can of black beans in. Simmer, stirring frequently, until the liquid is mostly gone, add a small handful of minced cilantro and some salt to taste and you’re good to go. For the beef option, just brown 500g lean ground beef with 1 tsp cumin and 1/2 tsp chilli powder.
I don’t know if I should be embarrassed to admit this, but once I ordered “Steak Tagliata” at a restaurant expecting pasta (tagliatelle) and a salad showed up. A quick phone-google enlightened me – tagliata means sliced grilled beef served with spices and olive oil. My cheat meal was not to be.
A few weeks later, I hadn’t been to the supermarket in a while and I made this salad with the remnants of my sad, almost empty (except for one million condiments obv) fridge. I was almost out of EVOO (not enough for a dressing), so I added a few tablespoons of the steak drippings after frying to make it go further. This, along with some balsamic and maple syrup, made the most delicious dressing.
Needless to say, my “whatever is in the fridge” dinner turned out to be a hit. I told Zac I made “steak tagliata” and then when he thought it would be pasta I pretended to be super-cultured and gave him a mini Italian lesson…. kidding I’m not that mean – I was actually just happy that I wasn’t the only one.
Fresh spring rolls are a popular Vietnamese menu item. They are quite versatile though, with the mild flavour of the rice paper allowing you to really experiment with the contents. Here I used carrots, cucumber and celery, because that is what I had on hand. Next time I want to add sweet red pepper and thinly sliced red onion as well. To make vegetarian, tofu could easily substitute the chicken. I was inspired to make these after seeing a photo of them on Kayla Itsines blog a few weeks back. Kayla recommends making your own sauce, which is usually healthier than a store-bough condiment, but I have a major weakness for hoisin sauce so I used that instead. This is a great, beautiful recipe to have under your belt with summer just around the corner.