Bring on the veg!

We have experienced a very warm winter but now there is a (very) cold snap in the air. The ground is frosted white and as we were just starting to think Spring had arrived (especially with the sighting of early Daffodils!) we are pushed back into the depths of Winter.

Whilst this plays havoc with our wardrobes, it is good for one thing…vegetables!

The choice on the supermarket shelves is huge at the moment. We still have the hearty root veg like parsnips as well as the good ol’ brussel sprouts and savoy cabbage. But now we are also starting to see some spring time vegetables like courgettes, asparagus and peas!

With so many lovely vegetables to choose from it really is easier to eat healthily. I have several no-meat  dinner and tea options (although I am by no means a vegetarian, heaven forbid!) planned for this week so let’s take a look at what’s on the menu today…

Today I will eat:

Breakfast= Dry malted wheats (shreddies), blueberries and a yoghurt (300)

Dinner = Garlic and chilli courgette with pasta, babybel light (350)

 

 

(This is the garlic and chilli courgette pasta with optional spinach balls, recipe by Antonio Carluccio)

 

 

 

 

Tea = Spicy chicken with green beans and shredded cabbage (300)

Snacks = clementine, fat-free jelly (100)

Total Calories = 1050

Today I will do:

I was bad and didn’t go to the gym yesterday so will make up for it with a hardcore workout tonight!

Have a good Tuesday everyone! xoxo

Winter vegetables

Sometimes it can be really hard to stick to a healthy eating plan during the winter months. We often find ourselves craving hearty, home made, stodgy foods such as mashed potatoes, warming pasta dishes and lots of Christmas desserts like steamed pudding, brandy sauce and festive gingerbread. But it can be easier than you think to get lots of vegetables into your winter diet.

Casseroles: As well as adding the usual new potatoes and carrots you can also ‘bulk up’ a casserole by adding leaks, shredded cabbage, diced butternut squash and my ultimate favourite, brussel sprouts!

Soups: Soups are full of vegetables and if you make them yourself you can ensure that you do not add too much salt or any preservatives. One of my favourites is not so much a soup but a broth; you bring a chicken stock to the boil and add to it diced carrots, diced red pepper, shredded savoy cabbage and sliced leeks. You then add small pasta such as macaroni or even egg noodles. Spice it up with some fresh chilli or dry chilli flakes. If you want some meat you can add pre-cooked shredded chicken. Beautiful!

Vegetable side dishes: When you want some meat such as chicken breast, roast ham and pork, a beef steak or lamb shank, it is easy to create the perfect vegetable side dishes which satisfy your craving for warming winter food. Roast vegetables such as parsnips and carrots, roast courgettes, brussel sprouts with pancetta and mashed or roasted sweet potatoes are all great choices.

So you see…it is easy to incorporate lots of vegetables into your winter healthy eating plan without having to deny yourself!

Enjoy! xoxo

Day 1 of the Attack…

I have a cold! But I won’t let that de-rail me from my attack plans. Tonight I will be hitting the gym followed by a long soak in the bath and for tea I will be having some savoy cabbage with smoked bacon and a poached egg. Mmm mmm mmm!

To make my fantastically festive meal I begin by boiling a large pan of water and shredding my cabbage into bite-size strips. You don’t need to add salt to the water as the bacon will be salty enough later!

Whilst your cabbage is softening in the water, heat a frying pan and add your bacon, chopped into lardons. If you are using streaky bacon you don’t need to add oil, but maybe spritz some spray oil if you are using normal back bacon. Fry the bacon until crispy and then add the now soft cabbage. Allow the cabbage to pick up the bacon oil and the little specs of porky goodness in the pan as you stir.

At the same times as this, you need to fill a pan with water until it boils. Add a drop of vinegar and stir to create a little whirlpool in the pan. Crack an egg and drop it into the whirlpool, this should help the whites of the egg to stay together. Cook until the whites are firm or to your own liking (I like the yolk to infuse with the cabbage and bacon when I break into the egg!)

Take the cabbage and bacon out of the pan and place in a bowl or on a plate. Top it off with the poached egg and a sprinkling of cracked black pepper.

Et Voila! A tasty, seasonal meal which will leave you feeling satisfied, full and festive!

xoxo