Time for another recipe. To be honest, I have been ignoring my blog lately as I have been very busy fitting study time into my already hectic schedule. The good news is I passed all my exams and I'm ready to kick this off again! Finally being certified and all the learning that comes with it, has really changed my perspective on my health journey.
For example, I used to spend a lot of time worrying about "good" foods, versus "bad" foods. For me, it was always black and white. What I have learned, and what I want to pass onto you, is that food exists on a continuum of healthy-ness. It isn't always, or really meant to be, polarised. I also learned that food itself is really more important than just a macro nutrient breakdown (I know this is surprising, but when you begin to obsess about your calorie intake it happens). When you get into calorie counting and restriction, It really sucks all the joy out of eating. AND I hate that. Fortunately, there is a better way. Calorie control, along with nutrient dense foods, and a new way of eating have changed all that. These are subjects for future posts. Stay tuned.
So today, I want to kick of a series of posts, called "a little bit better," where I take some of my favourite foods, and transform them into healthier alternatives by making them more nutrient dense, but no less tasty. I added more vegetables and beans to up the nutrient value. I find this inspiring, and I hope you do too. Let's go.
- 500 gm Lean ground beef
- 4 or 5 carrots shredded
- 3 stalks celery diced
- 1 medium onion diced
- 3 capsicums cut into strips
- 6 cloves garlic, minced
- 1 can cannelli beans, drained and rinsed
- 1 jar pasta sauce
- 1 can tomato paste
- 1 cup beef or vegetable broth
- 2 tbsp basil
- 3 tbsp oregano
- 1 tbsp thyme
- salt and pepper to taste
- 3 cups mozzarella cheese
- no cook whole wheat lasagne noodles
- olive oil as needed
- Saute the onions and garlic in a little olive oil until translucent
- Add lean ground beef, season with salt and pepper, and continue to saute until the meat is browned
- Add stock and reduce by 2/3
- Add pasta sauce, tomato paste, carrots, celery, canelli beans, basil, oregano and thyme. Reduce heat and simmer for at least 30 minutes.
- Assemble the lasagne in a pan ( I prefer glass)
- Use olive oil to coat pan to prevent sticking
- First layer is sauce, noodles, sauce, capsicums, mozzarella cheese, noodles
- Subsequent layers are sauce, capsicum, cheese and noodles
- Continue until you either run out of ingredients or pan. Make sure the last layer is sauce with enough mozzarella cheese to cover
- Bake for 30-45 minutes at at 180 degrees C, until the top is nicely browed
Note: Feel free to substitute different vegetables for more phytonutrients, and add cottage cheese to the layers for extra protein.
See how easy that was? If you have any questions or comments feel free to hit me up.