Tag: healthy foods

Recipes, Uncategorized

Lemon veggie ‘chicken’ and ‘bacon’ rice

Dr Nancy P

This is something I used to make many years ago with ‘real’ chicken and bacon. You can obviously use the real deal if you want, but even if you’re not veggie it’s worth considering the vegetarian alternatives as they do save a lot of calories without sacrificing taste or satisfaction.

This works well with either freshly cooked or leftover rice. The lemon gives it a real freshness which is great for a warm spring/summer dinner or lunch.

It serves 4 and is approx 320 cals a portion.

You will need:

200g rice of your choice (uncooked weight)

300g Chicken alternative (I used Quorn chicken pieces)

120g Bacon alternative (I used Quorn)

1 onion, diced

A couple handfuls of frozen peas

Juice and zest of one large lemon (plus extra wedges for serving)

1/2 tsp oregano (or mixed herbs if not)

Black Pepper to taste

Start by getting the rice going – cook as usual (add to boiling water and boil until as soft as you like it). Drain and put to one side.

Use a little 1 cal oil spray in a hot pan and add the diced onion and sauté until brown.

Add the veggie chicken pieces and allow to brown.

Chop the veggie bacon into small pieces and add to the pan, allowing that to brown too.

Then add the peas – you can use as many as you like!

Cook through for a couple of minutes and then add the cooked rice and stir well.

Then add the oregano/ herbs, black pepper and lemon zest and mix.

Finally pour the lemon juice over and stir in well. Then serve, with a wedge of lemon.

Enjoy! 🙂

Xx

Tuesday Tip

Tuesday Tip: Tackling Hunger

Dr Nancy P

Tuesday Tip: Tackling Hunger 🍔

With the current lockdown many are finding it hard to manage their diet, and specifically their hunger.

So how can we try to manage this?

First off is it true hunger or emotional hunger? True hunger starts gradually, is satisfied by any food and will end when you’re full. In addition you’re less likely to feel guilty afterwards. Emotional hunger comes on suddenly, in a state of heightened emotion (e.g. stress or anxiety) or boredom. It typically involves craving specific foods, not being satisfied once full, eating mindlessly and feelings of guilt.

If it’s true hunger there are a few things you can do to help manage it. Studies have shown that higher protein meals reduce perceptions of hunger, particularly when combined with fats. Low calorie, high fibre foods are also important (fruit and veg); it increases “bulk”, causing stomach wall expansion, triggering the release of satiating hormones (fullness hormones). Another great option is low/zero calorie carbonated drinks which can help curb sugar cravings, and create that sensation of fullness. Caffeine is also an inhibitor of hunger in small amounts.

 

Emotional hunger is harder. Many foods give us “good feelings” but these foods are calorie dense and often high in sugar/saturated fat. They can provide temporary escape from boredom, low mood, stress etc but can leave us feeling worse and promote a negative relationship with food. We eat because we feel bad and we feel bad because we eat. Identifying the triggers/situations where you tend to emotionally eat is vital. Once you identify the triggers you can produce a list of replacement activities. Actually write out some alternatives and display them e.g. take 3 deep breaths, drink a big glass of water, play with your dog/cat, do some exercise/stretches. listen to music/podcast, do a 60 sec household chore, call a friend, adult colouring/jigsaw etc.

Be kind to yourself, the lack of stimulation, reduced human interaction and increased anxiety as a result of lockdown is natural. So if you are emotionally eating that’s ok – if you want to reduce it though then try these tips for starters.

Happy Tuesday 🤗

Xx

Recipes

Veggie Shepherd’s Pie

Dr Nancy P

This is a great option for batch cooking for the week ahead, or a hearty weekend dinner. I’m not really sure whether to call it Shepherd’s or Cottage pie – as it’s neither – it’s meat alternative pie but that definitely doesn’t have the same ring lol!

This is really easy to make and if you’re busy you can speed it up even more by using bags of frozen veg. Waitrose/Ocado do a bag of mixed onion, celery and carrots (‘soffritto mix’) and a great bag of frozen mixed grilled veg (onion, aubergine, courgette and pepper) which work brilliantly. Don’t be afraid of using the frozen veg – often they’re actually higher in nutrients than fresh as they’re frozen immediately rather than sitting in warehouses for months. I’m very much a believer in making eating healthily as easy as possible so this is a really easy option.

Even if you’re not vegetarian I’d definitely suggest you try this – it’s a lot lighter in calories and just as tasty. And if you’re worried the family may not want a meat substitute I’d suggest trying it and not telling them – I bet they don’t notice! Loads of my clients have found that their other halves and children haven’t even realised it’s not meat (though obviously you could use turkey or beef mince if you wanted to).

The base is my veggie chili recipe – so it makes a large batch of the mince (8-10 servings) so you can make some of it into Shepherd’s pie and some of it can be used for bolognese/chili etc. Or just make extra pie!

If you’re making the shepherd’s pie it comes in at around 374 cals per serving!

You will need:

1000g of Quorn mince (or ‘meet the alternative’ or any other meat substitute)

1500g Pasatta or chopped tomatoes

Either – 1 bag of soffritto mix OR 1 large onion, 2 sticks of celery and 1- 2 large carrots all finely chopped

Other mixed veg – pepper, courgette, aubergine, mushroom (your choice, or 1 bag of the frozen veg)

3 vegetable stock cubes

1 tbsp balsamic vinegar

1 tsp sugar

1/2 tsp smoked paprika

1/2 tsp Mixed herbs

Dash of Worcestershire sauce (vegetarian brand if necessary)

Spoonful of marmite (optional)

Salt and pepper

For the potato topping – I made small pies so just used 2-3 medium potatoes per pie but you can adjust the quantity as you like.

A little butter/spread, and skimmed milk is also needed.

Heat a little oil in a large pan. Add the onion, celery and carrot and sauté for a few mins. Then add any other veg you’re using.

Add the mincemeat and mix well and let it heat through (if using turkey, beef etc then ensure the meat browns at this point). Add the stock cubes and mix well. Heat for a few mins.

Stir in the passata and then add all the spices, sugar, Worcestershire sauce, balsamic vinegar and marmite. Mix well and allow to simmer.

Taste it during this phase and adjust seasoning to taste.

Allow it to simmer for at least 20 mins, if you can let it cook a bit longer do as it helps to give a better flavour.

While it’s cooking peel and chop your potatoes and boil them until soft. Add a little spread and skimmed milk and mash to your desired consistency. I also add some salt and pepper.

Add a good quantity of the mince to a bowl/pie dish and then top with potato.

You can freeze it in portions using takeaway containers etc. I like to them pop it in the oven to crisp the top a little before serving.

If you don’t make all the mince into pies then freeze the rest and have with spaghetti, jacket potato or add a little chili and have it with a dollop of Greek yoghurt!

Enjoy 🙂

Xx

Nutrition and Calorie Tips

Low calorie or “normal” ice cream?

Dr Nancy P

Low calorie or “normal” ice cream?….. 🍦

Here are two ice cream options – one is a low calorie, currently very popular ice cream stick – a halo top strawberry cheesecake one. The other is an oldie but a goodie and just a “normal” ice cream – the humble strawberry split.

Now anyone who knows me knows I’m a massive fan of the low calorie Halo top ice cream – not just because they’re low calorie but because they taste good. But it’s very easy for people to discount the “normal” strawberry split. So whilst these are obviously not directly comparable in flavour and texture etc they are very similar and serve a similar purpose – as a dessert or snack. One is marketed as low calorie, one isn’t.

I think it’s safe to assume that many of use would presume the halo top ice cream is the “healthier” option as it’s marketed as low calorie, and certainly the lower calorie option. In reality it’s not – the strawberry split is actually considerably fewer calories. So if you were tracking calories and trying to lose weight/bodyfat then the strawberry split would be a better choice. It does however have a bit more sugar than the Halo top – so if weight loss isn’t a goal but you want to go for a less sugary option then the halo top might be the better choice.

Overall the differences are relatlively small. Neither is a “healthier” option – it’s ice cream. Ice cream isn’t consumed to provide us with nutrients – it’s consumed because we enjoy it – so choose the one you enjoy most! However, as always, be aware of those calories – you may find some of your favourite ice creams aren’t actually as bad as you thought they were!

Now go and enjoy an ice cream

🤗

Xx

Recipes

Almond Caramel N’ice Cream

Dr Nancy P

Perfect weather for n’ice cream! This is really scrummy and tastes delish. It doesn’t need any extra sugar as the bananas and date caramel give it tonnes of rich sweetness and creaminess. It’s also pretty quick to make. I usually make up a big batch of the date caramel so I can use it for other stuff (or just eat it by the spoonful!).

If you don’t have dates you can just add use caramel syrup with almond butter (the sugar free one for coffees works well) or any liquid sweetener or sauce! You can even buy date syrup if you wanted to use that 🤗

The caramelised almonds are yummy as a snack on their own too!


You will need:

8 – 10 Medjool dates (this will create extra caramel so reduce if you don’t want any spare)

1 tbsp Almond butter

1 tbsp hot Water

4 frozen bananas

Handful almonds

Drizzle of maple or date syrup or any liquid sweetener

It’s best if you peel and slice your bananas for freezing as it makes it easier for the blender to handle so make sure your bananas are well frozen first.

First caramelise the almonds. Pop the almonds into a dry frying pan, add a good drizzle of maple, coconut or date syrup and heat. You need to keep an eye on this – you want it to start to bubble and thicken but not burn. Keep stirring so they don’t catch. Once the syrup is reduced down and they’re well coated tip them out in to some baking paper and allow to cool. You can break them apart once cool.

  

Then make the almond caramel. Chop the dates and pop in to a high speed blender together with the almond butter. Depending on how dry your dates are you may not need all the water so start with half. Process well, adding the rest of the water if necessary, until you have a smooth caramel. Remove this from the blender (don’t worry about getting every last bit out and there’s no need to clean the blender).

Pop your frozen bananas in to the blender and pulse to blend the banana. Once it’s almost smooth add a tablespoon or so of the caramel back in to the blender with the bananas (add as much as you want – to taste). Blend well and then serve with the almonds sprinkled in top. If you want to serve it later freeze in small portions (plastic food bags or ice cube trays work best) and reblend briefly before serving to remove any large ice crystals.