I did it! I actually managed to achieve my goal of eating more whole grains AND making meals from scratch.
I packed up all my lunches and ate like a Queen, yummy salads were very much my friend. I made sure I was cooking meals at home that were quick and easy, who wants to be slaving over a stove after a busy day at work anyway?!
Some of my favourite meals this week were the quickest to cook and I made soup in abundance. I have decided to share my favourite recipe of the week and my best ever the soup recipe with you.
So Simple Beef Supper
Serves - 2, but can be easily doubled
Propoints - 8
Low fat cooking spray
25g plain flour
1 teaspoon paprika
225g lean rump steaks, cut into 10cm strips
1 red onion
2 garlic cloves
300ml beef stock
100g cherry tomatoes
1 tablespoon fresh parsley
Salt and pepper
80g brown rice, dried
Seasonal vegetables, to serve
Put the flour in a plastic bag and mix together with the paprika, salt and pepper. Toss the beef strips in the flour.
Fry the beef for 3-4 minutes. Add the onion and garlic and cook for a further 2-3 minutes.
Add the stock and cherry tomatoes and heat for 1-2 minutes. Season to taste and sprinkle over the parsley. Serve immediately with brown rice and veggies.
This soup is actually from Alicia Silverstone's book 'The Kind Diet'. She calls it her magical healing soup, and it certainly makes you feel good.
Alicia's Magical Healing Soup
Serves - 2
Propoints - 0
1/2 medium carrot
1/4 large red onion
2-3 celery stalks
3-4 small broccoli florets
4 button mushrooms
2-3 trumpet mushrooms
1/2 medium leek
1 whole scallion
1/4 bunch watercress
ginger juice to taste (grate a 1" piece of ginger and squeeze out the juice with your fingers)
Bring 3 cups of water to a boil in a large pot. Add the carrot. Reduce the heat to a simmer. Add the red onion, and cook for 2-3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion and turn off the heat. To serve, ladle the soup into bowls. Top each serving with the watercress.
The beauty of this soup is that you can actually add anything to it you like. As you can see I added tomatoes, just because I like the taste.
This recipe leads me directly into the challenge for this week - eating more fruit and vegetables. Come back next week to see how I get on.