Currently I’m in a lean down phase. I’ve just spent 2 weeks on holiday and have been living large (food and drink wise) so I’ve decided the holiday is over and it’s time to get serious.
Look, to be honest my eating habits are generally flawless (hehe!) and my clients are generally in awe of my will power (client quote: “I cant give up that! I’m not like you! You have exceptional willpower” end quote) but I did enjoy my holiday and I ate and drank as I pleased.
I was still more restrained than the average Joe (I am totally aware that there is no point comparing myself to the average Joe because that just makes no sense! I don’t want to be associated with averageness!) I digress…
When leaning down the best way to do this is change your diet and move more. I go grain less at night and only consume slow releasing carbs (morning and lunch, depending on my activity levels. Slow releasing carbs?? Whole grains- quinoa, brown rice and amaranth.
Also included in this group are wholegrain: breads, cereals and pasta. I choose not to eat food out of this group because I prefer gluten free options (quinoa, brown rice and amaranth). I also regularly add beans and legumes to my dishes (kidney beans, chickpeas, cannellini beans and lentils)
All Low GI foods. All meals serve 2 (and may also give you leftovers for lunches)
Meal 1 – Beef Stir Fry (Gluten Free & Grain Less):
- 2 Scotch fillet steaks (sliced)
- 2 tbsp Gluten free hoisin sauce
- 3 cups of assorted veg: cauliflower, carrot, snow peas and broccoli
Brown meat, add sauce then Stir fry all together! Serve with quinoa or brown rice. I also love it just on its own.
Meal 2 – Pork & Vegetable Bolognese (Gluten Free & Grain Less):
Oh, this my friends was outstanding. So flavour some and easy to prepare
- Pork mince pkt (400g-600g)
- can of tomatoes
- 1 tbsp mixed herbs
- 2 tbsp tomato paste
Chopped assorted veg (cauliflower, spinach, carrot and broccoli works well). Try to keep pieces all the same size for even cooking
Fry of pork mince until browned, add tomato paste and canned tomatoes. Also add mixed herbs to taste, plus salt and pepper. Add the veg and pop the lid on to steam the greens. If you have time to let it simmer for 20 mins or so to increase to flavour.
Garnish with Parmesan and parsley
Meal 3 – Quinoa, Kidney Bean, Sweet Potato & Chicken Stew (Gluten Free):
I think this is my favourite, latest creation!
This is a one pot wonder. I made this on a lazy Saturday afternoon and it was pure comfort food (the right kind!).
- 2 sweet potatoes medium (chopped into same sized chunks)
- 1 can of tomatoes 400g
- 1 can of kidney beans 400g (or use fresh ones. Also check labelling regarding gluten- Kidney
- beans are gluten free but always check if buying canned)
- 1 litre vegetable stock
- 1 pkt of chicken thighs (400g-600g)
- quinoa (3/4 cup)
Heat a soup pot or large heavy based saucepan with some olive oil (do you all know to use olive oil for cooking or rice bran oil. EXTRA VIRGIN olive oil for salads and dressing things? Why? Heating EVOO destroys its health properties)
Seal and brown the chicken thigh, add sweet potatoes, both cans, quinoa and all the stock. Bring to the boil (this should take about 5 mins or so) then pop it on a simmer for 20-25 mins (just keep checking on it and giving it a stir occasionally- you may find you need to add a little water as you go along). Don’t forget to season as well.