After a huge weekend, actually I should say this week of party celebrations. It was nice to get back to healthy eating and to kick off the week with a meatless Monday dish of braised lentils was just the thing I needed.
As I become more in tuned with my body and health over the past few years, I honestly do enjoy meat free meals more and more. I cannot say I am a totally converted vegetarian, though I have cautiously reduced my intake on red meat. My digestive system has notably changed for the better.
There are so many different "diets" "labels" of lifestyle these days. Apart from ethical reasons I believe you don't need a label to live your life the way you want, you know your own body and what makes you feel good and works for you. If you are eating a high quantity of protein and iron enriched foods from other sources such as lentils, brussels sprouts, other legumes and leafy greens then reducing or cutting out your red meat intake won't hurt you contrary to what we have been lead to believe over the years. Increasing your intake of plant-based foods you are providing your body with not just protein and iron but an array of vitamins and minerals that support a healthy, functioning body.
Whatever your dietary requirements this meal will make your taste buds sing and dance, leave you feeling full yet less sluggish and provide you with the protein your body requires. Enjoy on it's own as a meal or as a side with your meat or fish of choice if you prefer.
Continue reading “Creamy Braised Lentils with Mushrooms and Kalettes”
I have been wanting to try this for a while now as it just looks so creative and artistic but is actually so easy!
I literally had no idea what was for dinner when I had these lonely sweet potatoes sitting on my bench and some chicken breasts waiting for me to whip something up for the family. It would have been the usual sweet potato chips but remembered I’d seen a few pics around on social media of these beauties and decided to give it a go. With only 5 mins prep and minimal ingredients it really was an ideal healthy side veggie.
Continue reading “Hasselback Sweet Potatoes with Basil Pesto”
With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.
Continue reading “Homemade Hidden Veggie & Beef Sausage Rolls”
Continuing to use up the endless amounts of basil leaves it was sauce making time and the last of the sister in-laws eggplants. I decided to make the family classic eggplant parmigiana.
Continue reading “Italian Eggplant Parmigiana”
Yes it’s actually a thing I googled it! Really just meaning mini pizzas with eggplant as the base which can be eaten as a appetiser, snack or with antipasto.
With my influx of basil pesto in the house and the family eggplant delivery I received from my sister-in-law the other day I was eager to use them both. I was making a traditional eggplant parmigiana for dinner and had some eggplant left over so I decided to bake some extra thick cut slices with a drizzle of olive oil and sprinkle of oregano in the oven for 15-20mins until was just cooked through without being mushy.
Continue reading “Eggplant Pizzettes”