The Recipe Thread

[carclar]

I thought we might like a recipe thread so I've started one. Please feel free to post your favorite meals or something new that you've tried.

Runners world had a recipe for 'Curried Squash with Coconut' so I made it for lunch today

600g Butternut cubed (half a large one, you can cube and freeze other half)
120mls light coconut milk (you can freeze the remainder)
180mls chicken stock
1 tsp curry powder
.5 tsp salt
Dollop of Greek yogurt

Steam the squash, then blend it into the milk and stock. Add the Curry powder and salt. re-heat, serve in 2 bowls with a dollop of greek yogurt and a sprinkle of coriander.

Quick and easy to make. It's a heavy soup but tasty. I had it with half a garlic & coriander Naan bread. I'd have it again.

The macro's for those that are interested

Soup per serving
Kcals 250
Protein 5g
Carbs 39.1g
Fat 8.2g

Naan Bread (half a large one)
Kcals 176
Protein 5.4g
Carbs 30.5g
Fat 3.6g

C

[carclar]

This is something you can do with the other half of that butternut squash you bought to make the soup above.

Roast butternut squash with chickpeas and feta cheese

250g Red Onion
250g butternut squash (or indeed any squash)
1 tablespoon oil (I use flaxseed for the omega as I don't eat fish)
Sage to sprinkle
150g Mangetout
400g (1 tin) chickpeas
100g Feta Cheese

Heat oven to 180c.
Heat oil in a roasting tin and add sliced red onion to it. Toss well and cook for 10mins. Add squash (cubed) and sage, mix well and cook for another 15mins. Add the mangetout and chickpeas. mix well and add another tbs of oil if required. Cook for a further 5mins.
Divide onto 2 plates, crumble the feta cheese on top, add a little fresh sage if your a fancy pants and keep a steady supply of fresh herbs in your kitchen and serve.

Macro's per serving (based on 1 tbsp of Oil)

Kcals 392
Carb 36.7g
Protein 17.7g
Fat 19.4g

[carclar]

So it's another recipe from this month's runners world, and it's super quick to make.

Saute half Diced onion in a Tbs flaxseed oil (olive oil if you prefer), add a crushed garlic clove & cook for 30 sec's. Add 2 tins of chopped tomatoes and 80mls water; bring to the boil. Add tsp of sugar, salt & pepper to taste. Add a can of drained chickpeas. Simmer for 10mins. Divide into 2 bowls and top with a dollop of basil pesto.

Well it's easy to make and it's delicious. There's eating and drinking in it, and I'm looking forward to having the second portion tomorrow.

Here's the macro's per serving. I use Flaxseed oil and the macro's are based on 1 dessertspoon of basil pesto (per serving) so if ya want less Kcals use less Pesto.

Kcals 377
Carb 42.2g
Protein 15.7g
Fat 16.8g

Happy eating
C

[carclar]

To go with my gluten and lactose free diet here's something straight out of Loren Cordain Paleo diet cookbook

The reason for posting it is that I don't particularly like beef stir-frys, I can taste the fat off the beef even if I trim strip-loin I still can taste something, but this one was great, no funny taste off it.

Serves 4

2Ibs (900grms ish) round steak
4 Tbls Extra virgin olive oil
2 Garlic cloves
2 Tbls fresh lime juice
1 Tsp chili powder
1 Tsp ground cumin
1 small onion
1 yellow pepper
1 red pepper
1 medium tomato
2 tablespoons dark rum
1/4 cup fresh coriander

So be lazy and buy the round steak at the butcher counter (Their knives are sharper) and ask them to tenderize it for you and cut it into 1 inch strips (That saves you about 10 mins work in the kitchen and the butcher doesn't mind).
Then in a small jar mix 2 Tbls spoons of the oil with the garlic, lime juice, chili & cumin powder. Pour it over the meat (Marinate) and leave it to sit in the fridge for 2 hours (Just do it the night before or in the morning or at lunch time).
In a wok (frying pan or sauce pan isn't going to be detrimental if you don't have a wok) heat the other 2 Tbls of oil over a medium heat, tip the meat into the pan in a single layer and cook without stirring for 1 minute then turn over and cook for another minute. Add the onions and peppers and cook for another 4 mins, giving it a wee stir or shake occasionally.
Combine the chopped tomato and rum in a small bowl and add to pan, Cook for another minute, sprinkle with some coriander & Serve

So my macro's are a bit off as I used left over roast beef and I only had 150g left to use (clearly I made 2 portoin and not 4) and I used 1/2 red & 1/2 yellow pepper.

But here they are per portion

Kcals 352
Fat 20.5g
Carb 14.8g
Protein 108.8g