Eat, move and think your way to better health
SLOW ROASTED PULLED PORK:
Perfect comfort food for the cooler months.
Ingredients
- • 4 large apples
- • 1 pork tenderloin
- • 2 teaspoons of grainy mustard
- • 1 teaspoon of cinnamon
- • 1 tbs honey
- • 1/2 cauliflower
- • 1 large parsnip,
- • 1 onion chopped
- • 1 clove of garlic
Instructions
Quarter, core and roughly chop the apples (no need to peel) and put them in the bottom of a slow cooker. Place the pork tenderloin on top, sprinkle with the cinnamon and drizzle with honey. Leave on a low heat for 4-6 hours. If you don't have a slow cooker, use a deep casserole dish and bake on 160ºC for 3 hours, checking occasionally. Pull the meat apart with two forks when done, add the mustard and mix.
Serve on top of a pile of cauliflower mash: steam the veg, mash thoroughly with some olive oil.
GREEN SPAGHETTI: This is more an eating principal than a recipe, but incredibly flexible.
STEP 1
To make green spaghetti, take one large courgette per person, and use a spiralizer to shred it (or use a potato peeler to create ribbons). Stir fry in olive oil, coconut oil or butter with onions and garlic. All done.
STEP 2
Make a nice comforting sauce, inspired by your favourite cuisine:
Italian: use olive oil to fry some garlic and onions, add chopped fresh tomatoes and parsley. And you could add some minced lean meat.
Mexican: mash a ripe avocado, add yogurt or mayonnaise then a squeeze of lime juice, a hint of chili and some chopped fresh coriander.
Thai: add a big spoonful of Thai curry paste to coconut milk with some peas, spring onions, peppers and fresh basil then simmer until thick.
And our favourite... add some bacon or pancetta as you stir fry the noodles, then whizz an avocado with lemon juice and pour over the top.
COMFORT CURRY:
Amazingly quick and easy food for any time at all.
Ingredients
- • 2 chicken breasts
- • 1 large onion and 1 clove of garlic
- • 2 tablespoons red curry paste
- • 2 small heads broccoli
- • 1 can coconut milk
- • 2 tablespoons coconut oil
Instructions
Saute the chicken strips, onion slices and chopped garlic in the coconut oil for 4-5 minutes. Add the curry paste and stir for a minute then add the broccoli, broken into florets. Stir for another minute or two, add the coconut milk and simmer for 5-8 minutes. Done! Serve with wholegrain brown rice or cauliflower rice. Vegetarians can substitute 1 can of chickpeas for chicken and add 100 grams each of mushrooms, courgettes and butternut squash.
Living Naturally is in Tynemouth in the north of England
Main meals - protein based