Wednesday, 5 December 2012

Day 1 of 7 of our Get Healthier Campaign

Day 1 of 7 of our Get Healthier Campaign


Hope you have all had a great day today and thought a little about what you are going to do slightly differently tomorrow to start improving your health. Will you try the warm lemon water first thing or possible the Nutty fruit porridge we showed you this am?

We finished a great 75min kettlebells workout a little late this evening so needed something quick that included a good dose of fresh veg and a good source of protein to help with repairing the muscles. We normally have this as a veggie only meal but as we needed some protein tonight we added some organic spicy chicken pieces too.

 It's one of our favourite and one of our most colourful quick meals for dinner as you simply chop everything up and stir fry. We often remind our clients when preparing meals to make sure their plate is filled with a rainbow of colour each meal, no boring browns and whites from proccessed foods, as each colour provides different benefits. To find out what, stay tuned for tomorrow's blog post.

 We hope you enjoy this meal as much as we did.

Polenta Veg Stack Recipe
(Serves 2+ left overs for lunch) 

To start you will need:  

  • Polenta (if you pushed for time you can buy it premade at most Tescos)
  • 2 cloves garlic
  • 2 tablespoons extra virgin coconut oil
  • Pinch of sea salt
  • 1 fresh chilli- ( to taste)
  • 1tsp fresh grated ginger
  • 2 freshbell peppers (any colour)
  • 2 large mushrooms
  • 1 large red onion
  • 1 large courgette
  • 4-5 stalks of broccoli rabi
  • half a punnet of asparagus
  • 2 handfuls kale
  • 2 breasts of organic chicken
  • 1 tsp harissa paste
  • oregano, mixed herbs, pepper to taste
  • 3-4 leaves fresh basil
  • 1 tablespoon fish sauce
  • 1 avocado
  • Sun dried tomatoes

1.    Slice polenta into 1.5 cm think pieces. Cover with garlic and herbs and grill in oven until browning and crisp on both sides.
2.    In the meantime, wash all vegetables and cut into  1-2 cm thick slices.
3.    Warm oil in pan and add garlic, ginger ( and chilli if using) sauté for one minute.
4.    Add vegetables ( except kale) and sea salt, then sauté for about 3-4 minutes. You don't want to overcook it, so make sure vegetables are still crunchy. Add kale and fish sauce and heat through for one more minute.
5. Thinly slice chicken breast and marinate for a few minutes in harissa paste.  In a separate pan add a little oil and lightly pan fry the chicken until cooked.
6.   Place 3-4 pieces of the grilled polenta on a plate and stack with a decent portion of vegetables. Add the chicken, slices of avo, fresh basil, and sun dried tomato. Drizzle with olive oil, other seasoning and serve.

Why you should eat it:

Broccoli is full of  vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fibre. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including heart disease, and several cancers. Broccoli is also a great source of fibre  which helps keep the digestive system healthy.

We would love to hear your feedback so let us know if you try this what you think in the comments below.

Sleep tight, looking forward to day two.

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