We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
- Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
- Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
- Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
- Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
- Serve with a sprinkle or coriander. Yum.
Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.
You know me….I do love a good one pan meal and this is another for favourites list.
500g lean scottish beef mince
1 tbsp coconut oil
2 cloves garlic minced
1 red onion, sliced
1 red pepper, sliced
400g chopped tomatoes
500ml beef stock
2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)
60g low fat cheddar
Fresh coriander chopped to serve.
- Heat the coconut oil in a non stick pan
- Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.
- Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.
- Top with the grated cheese, allow to melt then sprinkle the coriander and serve.
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!
Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.
6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.
1 Cal cooking Spray
1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips
1 clove garlic crushed
1 tbsp hot chilli powder – less if you don’t like it too spicy
1 tbsp hot smoked paprika
1 tbsp worcestershire sauce
100ml chicken stock
200g cannellini beans, drained
200g red kidney beans, drained
6 spring onions, finely chopped
chopped parsley to garnish.
- Spray a non stick fry pan and heat on a medium heat.
- Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
- Meanwhile, gently brown sausages in a fry pan with spray oil.
- Once browned, remove and cut into 3 diagonally.
- Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
- Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!
For the love of Red! Love it when random ingredients put together turns out delicious!
40g Camargue Red Rice
1 Beetroot – grated
1/4 Avocado – chopped
1/2 tin of Chick Peas
1 tomato – chopped/sliced
Small chunk of Feta Cheese
4 Walnuts – chopped finely
1 tbsp good Olive oil
1 tsp balsamic vinegar
- Cook rice as per instructions on packet (about 30 mins)
- Mix all other ingredients into a bowl, add rice one cooked.
- Mix together olive oil and balsamic vinegar, drizzle on top to flavour.
This is a great lunch, very healthy, full of protein and super tasty.
This was one of those moments where I woke up and thought, I don’t fancy porridge for breakfast, lets see what I have………………after looking in the fridge this is what I put together, full of protein, fibre and superfoods galore it makes a fabulous breakfast shake…….or in fact a great shake at any time and only 154 calories per glass.
For 1 serving
200ml Almond Milk
15g Chia Seeds
- Mix altogether in a blender until blueberries are broken down, serve and drink…YUMMY!
Serves 1 – approx 350 calories
2 handfuls of baby spinach
2 smoked rashers of smoked bacon (chopped)
1/2 courgette (sliced)
2 medium eggs (whisked) with 30 ml milk
handful of chopped chives
cracked black pepper to taste
1. Lightly fry bacon and courgettes until browned, add in the spinach and stir for 1 more minute.
2. Beat the eggs, milk, pepper and chives together.
3. Transfer bacon mix to an oven dish and pour in the egg mixture evenly
4. Preheat oven to 190 deg and cook for 20 minutes. Serve.