I hope that this post doesn't come out as disjointed or non-sensical, because instead of devoting my full attention to it I am attempting to multi-task while watching a guilty pleasure of mine but I really wanted to get this out and down 'on paper' so to speak.
It's been a little while since I've been on this blog due to procrastination, and the only way to get going, is to get going! I hope you've tried out and enjoyed the Stuffed Capsicums and now another one I love to make is the Stuffed Zucchini. Marty actually showed me how to add maximum flavour to this dish and not only whip up something healthy, but filling and delicious. I often find that the healthy food we're expected to eat can be so devoid of flavour, due to the fact that we're over-exposed to added sugar and salt. I do believe that a limited amount of salt can be added into the diet as long as it is a flaky sea salt and iodised because then you have most beneficial type, but instead of over-seasoning, adding fresh or even sometimes dried herbs can boost the flavours in a dish remarkably. I'm looking forward to the the warmer weather to replant and develop the herb garden for this very reason.
Now this recipe is so simply you'll be whipping it up weekly. I find that the filling is enough for 2, but if I make the extra I just pop it in the fridge for lunch the next day. This is another great recipe to adapt for vegetarians!
What you'll need:
A zucchini (courgette) per person
Filling:
A carrot, chopped or grated
Small can of corn
Garlic
Onion
Tomato paste
Choice of tuna. chicken or kidney beans
Hollow out the zucchini. Cook the protein with the onion and garlic. Add the carrot and corn and the insides of the zucchini, and then mash or mix in some tomato paste to taste and then stuff the mixture into the hollowed out zucchini. If you'd like to grate some cheese over the top, otherwise pop into the oven for 10 minutes then eat!
It really is as simple as that. Sometimes I add some fresh time, and parsley is delicious too. You can add in some chili, or Mexican spices and that would work beautifully.
After 10 minutes at 190 deg, it should all be soft and ready to eat. I like my carrots diced and still a little crunchy, so I tend to cook the chicken for as long as I can in the pan to make sure it is completely done, and I dice it up really small.
Enjoy this easy meal and I look forward to hearing what you think! Also decided halfway through this, not to watch TV anymore so I should have made sense!
See ya
xoxo
Monday, July 25, 2011
Wednesday, July 06, 2011
Stuffed Capsicums...another healthy alternative!
Today, I have been practising the fine art of procrastination. you know those days, you start off with a great big list, you hurtle through all the easy stuff and finally you're left with the bits and pieces you either didn't really want to do, think may take a long time, or are just not quite as much fun as playing endless games of Solitaire, or Spider Solitaire, or Hearts, or Mahjong. And this is the point I've got to today, and after realising how long it's been since I've blogged at all, and that I have piles of photos to upload from my camera too, I have decided to do something about it! Easier said than done let me tell you.
What I wanted to share with you today is a little recipe that's fast becoming a favourite, and to top off is deliciously healthy, and even suitable for the veggies out there. It's a recipe my trainer has given me for Stuffed Capsicums and is as easy as it is tasty. The recipe is 1 portion, but obviously that can be made for as many people as possible. What I will say is you don't need to double the recipe for 2, triple it for 3, etc as it a large recipe to begin with. I double it for 3 serves, or just make sure the capsicums are large enough to accommodate all the veg.
This version is gluten free as well, double whammy people!!
So, what you'll need:
1 Capsicum
1 Zucchini (courgette), grated
1 Carrot, grated
1 Yellow squash (patty pan/scallopino depending on where you come from!), grated
1 onion chopped up
garlic clove
Protein of your choice
And what you do:
Mix the grated up ingredients in bowl, season if you feel like it. I don't normally. In a pan, heat a little oil, or use a non-stick frying pan and brown the onions with the garlic. Now, you can chop up the clove, or leave whole and remove later, depending on how much garlic flavour you want. If you're adding a protein the next step is applicable to you - when I'm adding chicken to this dish, I chop it up and cook it with the onions in the pan, if I'm having fish or beef or even a lamb chop with it, I keep that separate. Once those onions are a little brown and soft, add your grated ingredients, mix it up then take off heat.
With your capsicums, cut them in half, take out the pips and bits, and then stuff your mixture into them. You're going to put these into an ovenproof dish and into the oven for about 25-30mins on 180-200 deg.
Once cooked, serve. As I said this does roughly one large size capsicum, and you really don't need anything else with it, but you could serve it with a salad or some brown rice maybe! You could even halve the recipe to be used as a side dish, keep as is for a side dish for 2, or double for a side dish for 4. You get the picture.
Anyone else got a healthy recipe they'd like to share? Email it to me so we can give it a go, and I'll let you know how it went.
Ciao
xoxo
What I wanted to share with you today is a little recipe that's fast becoming a favourite, and to top off is deliciously healthy, and even suitable for the veggies out there. It's a recipe my trainer has given me for Stuffed Capsicums and is as easy as it is tasty. The recipe is 1 portion, but obviously that can be made for as many people as possible. What I will say is you don't need to double the recipe for 2, triple it for 3, etc as it a large recipe to begin with. I double it for 3 serves, or just make sure the capsicums are large enough to accommodate all the veg.
This version is gluten free as well, double whammy people!!
So, what you'll need:
1 Capsicum
1 Zucchini (courgette), grated
1 Carrot, grated
1 Yellow squash (patty pan/scallopino depending on where you come from!), grated
1 onion chopped up
garlic clove
Protein of your choice
And what you do:
Mix the grated up ingredients in bowl, season if you feel like it. I don't normally. In a pan, heat a little oil, or use a non-stick frying pan and brown the onions with the garlic. Now, you can chop up the clove, or leave whole and remove later, depending on how much garlic flavour you want. If you're adding a protein the next step is applicable to you - when I'm adding chicken to this dish, I chop it up and cook it with the onions in the pan, if I'm having fish or beef or even a lamb chop with it, I keep that separate. Once those onions are a little brown and soft, add your grated ingredients, mix it up then take off heat.
With your capsicums, cut them in half, take out the pips and bits, and then stuff your mixture into them. You're going to put these into an ovenproof dish and into the oven for about 25-30mins on 180-200 deg.
Once cooked, serve. As I said this does roughly one large size capsicum, and you really don't need anything else with it, but you could serve it with a salad or some brown rice maybe! You could even halve the recipe to be used as a side dish, keep as is for a side dish for 2, or double for a side dish for 4. You get the picture.
Anyone else got a healthy recipe they'd like to share? Email it to me so we can give it a go, and I'll let you know how it went.
Ciao
xoxo
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