Quote of the day


You’ll never cross the ocean if you are afraid to lose sight of the shore

– make your mark on life

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The Mighty Meatzza


If you like meat and you like pizza well this is the dish for you. Its guilt free and is so versatile, hot or cold, breakfast or lunch the possibilities are endless. Well, maybe not endless but pretty good. Its quick, easy and not too expensive too.

Check this out and let me know what you think

Image result for meatzza

Ingredients

  • 4 garlic cloves, crushed
  • 1 onion, finely chopped
  • 500g passata with basil
  • 25g finely chopped fresh basil, plus leaves to garnish
  • salt and freshly ground black pepper
  • 100g low fat natural cottage cheese
  • 200g chestnut mushrooms, sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
for the base:
  • 500g lean beef mince (5% fat or less)
  • 250g lean pork mince (5% fat or less)
  • 2 tsp dried Italian herb mix (OR ANY SPICES YOU DECIDE)
  • 1 egg, lightly beaten
  • 1 tsp Worcestershire sauce

Method

  1. Preheat the oven to 190°c/Fan 170°c/Gas 5. Put the garlic, onion, passata in a saucepan and bring to the boil over a high heat. Turn the heat down to medium, stir in the basil, season to taste and simmer for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat and set aside.
  2. Meanwhile, line a heavy-based 25cm pizza tin with non-stick baking parchment. Put all the ingredients for the base into a large bowl, season to taste and mix well using your fingers. Press this mixture into the prepared tin to make a flat round base and bake for 12-15 minutes. Remove the base from the oven and drain off any liquid. Increase the oven temperature to 220°c/Fan 200°c/Gas 7.
  3. Spread the passata mixture over the base, scatter over the mushrooms and peppers. Return the pizza to the oven and cook for 8-10 minutes or until the topping is lightly browned and bubbling. Scatter over the basil leaves, cut into wedges and serve with a crisp green salad.

 

NUTRIENT TIMING


When you eat is as important as what you eat when it comes to athletic performance. The tips below can guide you to the optimum times you need to eat and drink to perform your best, along with sample snacks and meals.

  Pre-Workout Fueling During Exercise (Hydration) Post-Workout Refueling Daily Fueling
Why To fuel up for the body’s next challenge To replace sweat loss and provide carbs to maintain blood sugar levels To replenish glycogen, restore electrolytes, replace fluid losses, and repair damaged tissues To support normal activities, repair damaged tissues, and promote muscle growth
What High-carbohydrate snack of 200–300 calories

Choose foods low in fat and fiber to prevent digestive upset

Water

Sports drinks*/** that contain sodium, potassium, glucose, and fructose

Weigh before and after working out; replace 16–24 oz fluid per pound lost throughout the day (not more than 12 quarts per day).

25–50 grams of carbs

20–25 grams of protein

Plenty of fluids

Choose easily digestible foods and beverages that provide electrolytes and fluids

Meals and snacks that emphasize a balanced diet of carbs, lean protein, healthy fats, and fluids—especially water

Choose lean protein (such as meat, poultry, fish, beans, nuts, or eggs), whole grains, fruits and vegetables, and low-fat dairy products

When 30–60 minutes prior During exercise up to one hour: 3–8 oz of water every 15–20 min

During exercise longer than one hour: 3–8 oz of a sports drink every 15–20 min

Within 45 minutes after a workout Throughout the remainder of the day
Suggestions
  • Jam*/jelly* on bread*
  • Fruit*, low-fat granola*, low-fat milk*
  • First Strike Bar*/**
  • Pudding cup* or low-fat Greek yogurt with fruit
  • Small muffin (muffin top*), low-fat milk*
 
  • Low-fat yogurt with fruit and granola, juice
  • Chocolate milk, fruit
  • Pita with hummus, tomatoes, cucumbers, tea
  • Tuna, crackers, fruit, water
  • Pocket sandwich**, sports drink**
  • Fruit and nut mix**, sports drink**
  • Chicken fajita with tortilla, beans, salsa*, water
  • Stir-fried tofu with veggies, rice, soymilk
Meals

  • Egg-white omelet with spinach and mushrooms, whole-grain bread, jam, low-fat milk*
  • Whole-wheat pita sandwich with turkey and veggies, pretzels, applesauce, low-fat milk*
  • Cheese tortellini in tomato sauce*, tossed salad, grapes, water
  • Lamb kebabs, pita, spinach, mango-yogurt beverage

Snacks

  • Yogurt or cottage cheese with fruit
  • Granola bar and milk
  • Trail mix
*In Meal Ready to Eat (MRE) **In First Strike Ration (FSR)

Mediterranean chicken paella


I raided the cupboards and found the ingredients below and racked my brain thinking what to make, I finally came up with paella.

Have a look and feel free to share your opinions

Ingredients

  • 1 tbsp olice

    oil

  • 3 chicken breasts fillets, cut into chunks
  • 2 small onions

    finely sliced

  • 1 fat garlic clove, crushed
  • 1 tsp turmeric
  • pinch of saffron
  • 1 tsp paprika
  • 300g basmati rice
  • 850ml hot chicken stock
  • 1 tin garden peas
  • 1 leek
  • 1 pepper (choice of colour is yours)

Method

Get your chicken and place on an oven proof dish, put in the oven at about 200 C for around 25 mins.

Pour your rice into a saucepan cover with water and bring to the boil.

  1. Heat the oil in a deep frying pan, add the onions and cook slowly until softened, about 10 mins.

  2. Add the garlic, stir for 1 min, then toss in the peppers, mushrooms, peas and leek. Stir in the spices, then tip in the rice (after you have drained the water from it of course) Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil,

    Remove your chicken from the oven and add to the rice mixture

    Stir well to coat chicken, let the whole lot stand for 5 mins then serve.

Sweet potato carbonara


Loaded with veggies, this spiralized sweet potato vegetable noodles recipe achieves superfood status with the addition of spinach. Look for large, straight sweet potatoes to make the longest veggie noodles.

I found this dish easy tomake and bursting with flavour, it is also gluten free, nut free, high in calcium and fiber, give it a go and key me know what you think.

Ready to eat in approx 40 mins.

Ingredients

  • 2 pounds sweet potatoes, peeled
  • 1 leek, sliced,
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon ground pepper
  • A few sprays of low fat cooking spray
  • 3 strips center-cut bacon, chopped
  • 2 cloves garlic,
  • 1 cup of baby spinach leav

 

 

 

 

 

Method

Put a large pot of water on to boil.

  1. You can buy the ‘swoodles’ pre spiralized but if using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands
  2. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
  3. Heat oil in a large skillet over medium heat. Add bacon and leek and cook, stirring often, until the liquid has evaporated, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
  • Make Ahead Tip: Refrigerate the raw “noodles” (Step 2) for up to 1 day.
  • Equipment: Spiral vegetable slicer

Free your mind 


There are so many people whose minds do not belong to them. There are so many people whose thoughts have been purchased by people. There are so many people who have made people kings and queens of their thought. There are so many people who cannot sleep because of people. There are so many people whose lives are a small percentage of their own self and a greater percentage of others. When the offenses of people occupy your mind, your mind becomes the offenses of people instead of your own mind. To have your own mind and to be your own self, free your mind!
– Ernest Agyemang Yeboah

The formal practice of mindfulness meditation


The theory of mindfulness without the practice is like a lecture on hydration without drinking water. It’s very dry, and it doesn’t really do us much good. So this next section is going to be very much around how to apply mindfulness. The application of mindfulness can be divided into a few different areas. Firstly, there’s the formal practice of mindfulness meditation. It’s like the gym work for attention, if you like. But there’s no point in being mindful for 5, or 10, or 20 minutes practicing meditation, and then being unmindful 23 hours and 40, or 50, or 55 minutes in the day.

 So the aim of mindfulness meditation is to have a better opportunity to be mindful when we get out of the chair and re-engage with our day-to-day life. So that’s the informal practice of mindfulness. Now, implicit it in both the formal and the informal practice of mindfulness are also a range of cognitive practices. And the big four, as far as I’m concerned, in mindfulness, have to do with the relationship between perception and stress, letting go, acceptance, and presence of mind.