Every Step Fitness

This recipe should serve 3 – 4 people. You may find you have slightly too much veggie mince if so then simply add some more spices and chili to the left over mince for an easy lunch time chili 🙂

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140g Veggie mince (Soya, Quorn, etc)

450 ml Vegetable stock

1 Onion

1 clove Garlic

1/2 Red pepper

800 g chopped Tomatoes

1 tbsp Tomato puree

Seasoning (I used salt, pepper, celery salt, oregano, mustard seeds and paprika)

A dash of Balsamic vinegar

A dash of Worcestershire sauce

650 g Sweet potato (peeled)

A dash of milk

Dice the onion and pepper and crush the garlic. Place them all in a large saucepan and soften. Add the veggie mince. Add the tomato puree, chopped tomatoes, balsamic vinegar (only a dash!), Worcestershire sauce and all the seasoning. Leave it to simmer for as long as possible – the longer the better.

Meanwhile chop the sweet potato and place in a pan of water. Bring to the boil and simmer until soft. Drain well and then mash – adding seasoning and a dash of soya milk to give a smooth mash.

Place the cooked mince in a large dish, fork the sweet potato mash over the top. Place in the oven (approx 180 C) before serving to brown the top slightly and heat through. Serve with veg of your choice!

Enjoy 🙂

Nutrition and Calorie Tips

Healthy frying…

April 1, 2020April 4, 2020 Dr Nancy P

Healthy frying… 🍳

With most people’s general activity levels lower at the moment and a natural focus on eating more “healthily” to stay well it seemed like a good opportunity to consider how to fry food more healthily.

There is an assumption that coconut oil is a healthy choice for cooking. As with other oils (e.g. olive oil), it does have some health benefits. The oil contains saturated fat, specifically medium-chain triglycerides, which are easily absorbed by the liver and converted to ketones (an alternative energy source in the brain) and there is evidence that it could be beneficial for dementia and related conditions. There is also evidence that coconut may help type-2 diabetes, elevated cholesterol levels and may assist weight loss.

So many people recommend using coconut oil to cook with – dolloping in a spoonful of the stuff for stir fries, pan frying meat and fish etc. Now whilst it is healthy it’s also extremely calorie dense. A spoonful (15g) of coconut oil is approx 129 cals. If you used this for one meal a day that would give you a total of 3,612 calories over the course of a month.

Thats a lot of extra calories! If you’re using oil simply to ensure the food doesn’t stick then you’d be far better off buying a good non-stick frying pan and using no oil at all! Or if you really need it you can get a 1 calorie coconut oil spray.

By using a non-stick pan you can save those extra calories (which you’re probably not accounting for anyway) and spend them on something else. It’s a small sacrifice for some big savings and assuming you’re having a balanced diet overall then you won’t suffer a decrease in health by cutting it out.

🤗

Tuesday Tip

Tuesday Tip: Working from Home

March 31, 2020 Dr Nancy P

Tuesday Tip: Working from Home 🏠

Working from home, be it your normal work, schooling the kids, or just now being at home as work has closed, can be hard. Productivity goes down and it’s hard to stay motivated. So here are some tips on how to make the best of it.

# 1 Routine

Try to stick to your “normal” routine as much as possible. Get up/go to bed at the same time as normal, plan your day, schedule in something every day that signals it’s the start/end of the day. These rituals will will help to keep you positive e.g. a morning workout, an evening walk or family movie time etc.

# 2 Workout

It’s vital for your mind and body to stay as active as possible. It releases endorphins, decreases stress hormones and helps create routine. Schedule it in; perhaps at the same time you would normally go to the gym /class etc. Publicly commit to it with your family or friends so you’re likely to stick to it.

# 3 Find a place

Choose a space at home that’s comfy, but not too comfy, to work in. Avoid the bed/sofa if possible. Set up the space up so it’s easy to work from; laptop/paperwork, easy access to power points/cables etc. Also set up a space to workout in. If you don’t have space for a dedicated workout area then just keep anything you need handy so it’s easy to use without spending ages getting set up.

# 4 NO distractions

Avoid distractions you can control. Put your phone away, turn the TV off, set aside a time for household chores so you’re not tempted to do them instead of the work.

# 5 Make a list

Make a list of all the things you MUST do that day, and another list of things you WANT to do if you can. Then you can prioritise and hopefully get some of the “want” list done too if you have time.

# 6 Schedule breaks

It’s easy for work to creep into all hours of the day if you’re not careful, so try to work similar hours to normal. Signal the end of the day by doing something that isn’t work; e.g. workout, a walk, a bath etc. Close the laptop and don’t leave it open all evening etc so you can separate work from home time.

I hope these tips help. If I can help at all with anything then please ask, anytime.

Happy Tuesday 🤗

Recipes

Hearty Squash, pepper and lentil soup

March 30, 2020 Dr Nancy P

It may be officially spring but it’s pretty cold out there still! When I first made this soup I made it using a glut of squashes from the garden. but today I’ve made it with butternut squash I had in the freezer! You can use any type of squash or sweet potato for this (or a mixture!).

This is a calorie bargain at only 150 – 175 cals per portion, and super filling. It’s perfect for batch cooking if you’re stuck inside at the moment too.

As I said, you can use squash, pumpkin or sweet potato (or a mix) and you can also be a bit free and loose with the quantities to be honest – as long as you keep an eye on the amount of liquid and add a bit more stock if needed.

I made a massive batch so I could have it for a few days and also freeze some, but you could easily halve this. This recipe serves around 12-14.

You will need:

Approx 1,200g – 1,500g squash

3 medium red peppers (or 2 large)

2 onions

500g red lentils

4 cloves garlic

600g chopped tomatoes (passata also works fine or use fresh tomatoes)

1 litre vegetable stock (but you may need to add a little more as it cooks)

2 tbsp tomato purée

4 tsp curry powder

1 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp Chilli powder (or to taste)

Salt and pepper to taste

To serve – fresh spinach and a dollop of greek yoghurt

Peel and de-seed the squash and then chop into small pieces (or use pre-chopped fresh or frozen squash).

Chop the onion and peppers and crush the garlic. Heat up a little oil in a pan and add the onions and crushed garlic, and allow to lightly brown. Then add the pepper.

Add the squash, stir well and cook for 5 mins with the lid on (stirring occasionally). The squash will start to release some water and begin to soften a little.

Add the chopped tomatoes and stir well. Then add the lentils, vegetable stock, spices and tomato purée and stir.

Bring to the boil and then allow to simmer for a few minutes with the lid off. Then reduce the heat further and put the lid on and allow to cook for at least 20 mins making sure you stir regularly so the lentils don’t stick. If it looks like it needs it then add a little more stock.

Season to taste and cook until the squash is tender and the lentils are cooked through. Remove from heat and at this point. If you like your soup chunky you can serve it now.

Alternatively you can blend it to a smooth consistency.

To serve stir through some fresh spinach and add a dollop of greek yoghurt!

Enjoy! 🙂

Recipes

Quick Healthy Banana Pancakes

March 28, 2020 Dr Nancy P

Another one of my faves! These work great as a breakfast, or light lunch or afternoon snack! They’re quick and easy to make and taste amazing! If you want something more substantial you can add some protein powder in to the mix but I tend not to bother. This makes two small pancakes, enough for one person, and comes in at approx 200 calories, plus the fruit.

You will need:

1 banana

1 egg

2 tbsp flour (any flour you like)

Cinnamon (optional)

Fruit of your choice

Mash the banana with a fork in bowl, add the egg and mix well.

The mixture will vary in consistency depending on your banana size and ripeness, and egg size – it really doesn’t matter though. Add the flour and cinnamon and mix well.