Small steps food series
I’m really excited to dive in to all things meat and animal products. But first, just a little reminder, especially if you’ve been moving through the Breakfast and Lunch Food Series and making a few changes along the way…
You are powerful.
Making changes to your life - no matter how small - is an enormous feat and you should feel proud.
I know that little voice in your head is also giving you grief for the things you haven't changed. I know because it whispers in my ear too. "You're not good enough. You could do better. You are lazy. You'll never have a perfect diet. SHE is feeding her kids way better than you are."
Yep. I hear it too. You're not alone. But you are here because you want to do better and that is SO FREAKING AMAZING! Well done.
What can you choose that is real today?
Ok, now for today’s goodies….
The interview with Alexx Stuart is one of the densest in terms of REALLY awesome information. The topic we discussed was meat - but we covered a whole lot more than that. Check out the extended version in the Vault.
Here’s my basic principles when it comes to animal products….
1. What the animal eats, you eat (think hormones!)
2. Buy the best quality you can afford - but make it go further - like a whole chicken or beef cheeks slow cooked.
3. Check your labels - like a Turkey breast in the supermarket or sausages.
4. Conscious meat consumption is one of the most empowering whole food changes you can make.
5. Don’t freak out. We can only do our best within our budget and what we have access to.
Recipes to try
See and print the 10 chicken recipes here.
It’s a life-skill. Learn how to roast a chicken and you will always be able to whip up a super simple dinner.
1 roast chicken
1 whole lemon
Pinch of salt
Vegetables of choice (Potato, Sweet potato, carrot, onion, pumpkin)
- 1. Preheat oven to 180 degrees
- 2. Pierce the lemon with a skewer or knife all the way around
- 3. Place the lemon inside the chicken cavity
- 4. Drizzle olive oil over the chicken and sprinkle generously with salt
- 5. Pour some water into the base of the pan (amount will depend on the size of the pan - but make sure it’s fully covered by around 1cm)
- 6. Place into the oven - As a guide, a 1.5kg whole chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C
- 7. Baste about 45 mins into cooking with the water from the pan to keep the skin moist. If the water has evaporated, add a little more to keep the base covered.
- 8. To test if the chicken is cooked pierce deeply with a skewer - if the juices are pink keep cooking until you see clear juices.
- 9. Remove from the oven and let is rest for 10 minutes before carving.
- Peel and chop your veggies
- Place in an oven tray and drizzle with olive oil and salt
- Roast at the same time as your chicken, turning part way through.
Use leftover roast chicken in this delicious dish
- 1 packet spelt pasta spirals (or gluten free pasta)
- 1 small container cream
- 1 chicken breast or 2 thighs or leftover roast chicken thinly sliced
- 1 1/2 avocados sliced
- 1 tbls butter
- 2 leaves of curly kale thinly sliced
- 10 button mushrooms thinly sliced
- 100 g fetta
- 1 big handful parmesan cheese grated
pinch of salt
1. Cook your pasta as per packet instructions
2. Heat butter in a pan on moderate heat.
3. Once melted, add chicken and mushrooms and cook until chicken is cooked through.
4. Add cream and kale and heat gently for five minutes
5. Add cheeses, avocado and salt and stir through.
6. Add pasta once cooked and combine.
A short watch
Alexx Stuart on the LABELS - free range, organic, grass-fed
Extended interview found in The Vault here.
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