Our lives have certainly changed since March 2020 and the COVID 19 pandemic, will have far lasting implications on our physical, mental and emotional health and we will indeed suffer the financial ramifications for a long long time. We have choices, choices to make in terms of how we handle this….many people made choices that were non supportive at the time as they were very stressed, out of work, were home-schooling, self-isolating, or were ill, there are many reasons for validating such actions.
We are coming at the Level 5 restrictions with a different mindset and more wiser. We did have amazing weather a few months back which helped us get out and about and exercising, but the weather in the next few weeks may not be as facilitating. It is important to get out of your home and get some exercise, set yourself daily milestones, step targets, and mini action targets. This will support you in the long term.
Food can be a great source of comfort and nourishment and it’s officially slow cooker season right?? So lets get cooking, stay safe and well everyone x
Steak and Herby Chips
Ready in about 45 minutes
400g floury potatoes, such as Maris Piper, peeled and cut into chips
Low-calorie cooking spray
2 tsp dried oregano
2 lean beef sirloin or fillet steaks, visible fat removed
1 tsp garlic salt
270g pack cherry tomatoes on the vine
2 tsp balsamic vinegar
Salad leaves, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a large, non-stick baking tray and spray with lowcalorie cooking spray. Season and bake for 10 minutes, then sprinkle with oregano and toss to coat. Spray with a little more low-calorie cooking spray and bake for 10-15 minutes.
2 Meanwhile, preheat a non-stick griddle or frying pan to hot. Rub the steaks with the garlic salt and a little freshly ground black pepper, then lightly spray with low-calorie cooking spray. Cook for 2-3 minutes on each side, or until done to your liking.
3 Lift the steaks out onto a plate and leave to rest. Put the tomatoes on a small, non-stick baking tray and drizzle over the balsamic vinegar. Add to the oven with the chips and bake for 5 minutes, or until the chips are crisp and golden and the tomatoes are soft and just charred. Divide everything between 2 plates and serve with the salad leaves.
Mixed Bean Chilli
This dish freezes really well (chilli only). Make up a big batch, split into smaller portions and freeze for up to a month.
Low-calorie cooking spray
4 shallots, peeled and finely chopped
2 garlic cloves, crushed
2 celery sticks, cut into 1.5cm dice
1 large carrot, peeled and cut into 1.5cm pieces
1 red pepper, deseeded and cut into 1.5cm pieces
1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder
400g can chopped tomatoes
200ml vegetable stock
400g can black-eyed beans in water, drained
400g can red kidney beans in chilli sauce
4 tbsp finely chopped fresh coriander leaves
Cooked plain dried white or brown basmati rice, to serve
Lime wedges, to serve
Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat.
Add the shallots, garlic, celery, carrot and red pepper and stir-fry for 2-3 minutes
Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock and bring to the boil.
Reduce the heat, cover and allow to cook gently for 10-12 minutes, or until the vegetables are tender.
Stir in the black-eyed and kidney beans and cook for 2-3 minutes or until piping hot.
Season lightly, remove from the heat and sprinkle over the coriander.
Serve with rice and the lime wedges to squeeze over.
NORA’S Slimming World
Ph: 087 2489838