18th May 2018
You will never always be motivated so you must learn to be
disciplined.
Why is it when I don’t have to get up, I wake up at silly o’clock,
half four this morning, needed the loo then no chance of going back to
sleep! Hey ho, means I can get the
office work done and if the weather gets good have a few hours chilling in the
garden because I have worked long and hard for the past 3 days – so many new
members which is fab of course but means lots of paperwork, more to come
tomorrow too.
Anyway the looks on some members faces this week when I’ve
mentioned National Vegetarian week has been comical, they don’t look impressed
with it at all but let’s not forget egg and chips is one of the best meals ever
and that’s veggie. Okay so I know we’re
not all going to go veggie overnight but why is it good to eat less meat, what
are the benefits?
You’ll reduce the likelihood for heart disease, fatty red
meats and many processed meats are high in saturated fat, which raises LDL (bad)
cholesterol and increases the risk of coronary heart disease. Apparently there’s a meat – cancer connection
too! I’m not going to lie though
neither of these two would stop me as I’m all about the balance, everything in moderation.
What about the ‘going green’ aspect, raising cattle for meat
and milk spew more greenhouse gases into the air than all the cars currently on
the road – WOW! I’ve just read that eating
a plant-based meal for lunch instead of a burger saves 2.5 pounds of carbon
dioxide emissions, 133 gallons of water, and 24 square feet of land, that’s
impressive.
I’m not going to even get into the obvious – it’s good for
the animal thing.
It’s easier than ever to eat veggies, it’s cheaper to eat
lentils, grains, veggies and other veggie foods too.
I’m not ready to become a vegetarian any time soon but I do
love the idea of me and my members including more veggie foods in our diet if
not just for the variety of it all, you could do meatless Mondays, or just now
and again try something different.
How about stuffing them? You can’t beat a stuffed vegetable, from
mushrooms to marrows, they always taste the business when cooked.
Large mushrooms and peppers can be stuffed with all sorts, Philadelphia
light or 0% Greek yogurt, diced veggies of choice, a bit of cheese on the top
and voila, roast in oven, you have a simple meal. You could add lentils to the mix and stuff
peppers or a butternut squash. How about
sweet potato with feta, olives and sun dried tomatoes, mmm a taste sensation. Get experimenting, there’s more to a meal
than chicken and eggs, help me prove it.
Here’s a recipe to get you started.
Goat’s cheese stuffed
mushrooms
Feeds 4, 11sp per serving
4 large Portobello mushrooms (or
8 medium Portobello mushrooms)
1 red onion, chopped
1 tbsp oil (4sp)
25g butter (9sp)
1 garlic clove, crushed
25g fresh breadcrumbs (1sp)
300g can Asda Cannellini Beans,
drained
1 tbsp chopped fresh thyme
150g Goats Cheese, crumbled
(19sp)
50g pine nuts (11sp)
Salad, to serve
·
Pre-heat
the oven to 190C/170C Fan/Gas 5. Cut off the stems of the mushrooms level with
the caps. Chop the stems.
·
Fry
the onion in the oil and butter until soft and turning golden. Add the chopped
mushroom stems and crushed garlic and cook for another 2 minutes.
·
Remove
from the heat and stir in the breadcrumbs and cannellini beans. Crush lightly
with a fork to break the beans up. Add the thyme, goats cheese and pine nuts
and season well.
·
Pile
on top of the mushrooms. Put the mushrooms in a roasting tin containing 75ml
water. Cook in the oven for 25 minutes. Serve with salad and crusty bread.
Anyway, I’m off to get more water, I’m hoping to be
productive this morning so I can rest up later, I’ve woke up tired for sure,
glad I’m not going out to work today, I stayed up an hour too long last night,
I knew I should’ve gone to bed but my brain was saying nooooo stay awake, the
house is finally quiet and this is your time – if I’d used my brain I could’ve
had that quiet time this morning.
Catch ya tomorrow BeYOUtiful, remember 12 weeks to make a
difference xx
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