Small steps food series
Listen to your heart!
When that thought of ‘I can’t be bothered’ comes up - it’s super easy to give in to it - and we need to sometimes for our sanity and stress levels.
The important question of ‘why should we be bothered?’ is answered today.
Heart Health matters. Did you know heart disease is the leading cause of death for women - more than all cancers combined!?!
Isn’t that crazy. So, you are doing this for your heart. You are doing this for your life. A long, happy, healthy one.
In saying that, because you know I’ll always keep it real, Friday night’s here are pizza and movie nights.
We either make homemade pizza’s or we buy takeaway pizza. And like EVERYTHING food, there’s pizza and there’s pizza. The pizza place with traditional Italian pizza’s - made from flour, water and and yeast with minimal fresh toppings, is different to pizza from a huge pizza chain with all kind of additives and preservatives added to each element of the pizza.
Always think about what your body would love to eat the most.
And then, if you don’t have that fancy pizza place to buy from, let it go, because holding on to stress ain’t good for that ticker either! Do what you can, with the time and budget you’ve got. And cut yourself some slack.
Recipes to try
This is my absolute favourite dinner recipe. Because it’s never let me down. A crowd pleaser of the best variety!
- 500g organic chicken mince
- 2-3 spring onions
- large handful of fresh parsley
- 1 large carrot or 2 small carrots
- 2 eggs
- 2 pieces of frozen sourdough bread OR 80-100g of breadcrumbs (use quinoa flakes or perhaps even brown rice flour for gluten free)
- 100-150g of feta (I used Danish because I had it but Greek would hold together better) – leave out feta for dairy free.
- olive oil or coconut oil for frying
1. Finely chop spring onion and parsley and add to a large bowl
2. Grate carrot and add to bowl with chicken mince, eggs, breadcrumbs and feta and use your hands to mix in thoroughly.
3. Add enough oil to cover the bottom of a frypan and heat on medium-high heat.
Shape a tablespoon full of mixture into a ball and place into the pan when warm and press down with the back of a spoon to make a flatter ‘pattie shape’. (I fitted six patties into my saucepan so had to do a number of batches).
4. Turn patties with a spatula when golden on the underside. Ensure that they are cooked through before removing from pan. You may want to turn down the heat to ensure they don’t burn.
Eat as a hamburger or with salad, or with roasted or steamed veggies. They’d be lovely served with sweet potato mash and corn on the cob. The opportunities are endless!
A Long Watch
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