Have you ever considered how much red meet you eat in a week...a month...a year? Don't get me wrong red meat has its place in a well balanced diet. Plus red meat is a great source of protein and it's iron content is more readily available in comparison to its leafy counterparts. It's also a good source of zinc which helps boost immunity and not forgetting those all important B vitamins that preform a whole host of actions in every cell in the body.
However most of these nutrients in red meat can be found in other foods too; so what I'm asking you to do is to add a vegetarian day to your weekly meal plan. Experiment with new vegetables, grains, beans and lentils. Invest in a 'spiralizer' and have fun turning all your vegetables into spaghetti! You could even attempt to perfect the almighty vegetarian curry.
Here's the nations favorite with a healthy twist. I like to whip this up when I want something quick and easy. The variations of ingredients in this recipe are endless, so feel free to add or omit what you like. Here's how I make mine........Enjoy
- 1 bell pepper roughly chopped
- ½ red onion diced
- 2 cloves garlic diced
- 1 courgette sliced
- Handful of mushrooms quartered
- 2 stalks of celery chopped
- 300g mixed beans (Dutch brown beans, chick peas, haricot beans)
- Small bunch of basil chopped
- 340g crushed tomato sauce (not from a can)
- Pinch or two of Cayenne pepper (optional)
- Himalayan salt and pepper
- 2 tsp. Coconut oil
- 300g Wholegrain spaghetti
- Cook the spaghetti in a saucepan according to cooking instructions
- Meanwhile melt coconut oil in a frying pan
- Add peppers, onions, courgette, mushrooms, celery & cayenne pepper & sauté for 5 mins.
- Then add the tomato sauce & garlic and allow to simmer on low heat for a further 5 mins
- Finally add the mixed beans and basil and simmer for another 5 mins
- Season to taste and serve