Sunday, June 29, 2014
I'M A DOMESTIC GODDESS
Well trying to be
People often assume that because I’m a nutritionist and foodie I like to spend most of my time in the kitchen utilising my culinary skills, standing over a hot stove and baking healthy, nutritious treats, but I’m not a chef; I don’t love cooking and baking, and the thought of hosting a gourmet dinner party for a group of friends or family unnerves me, however I do like to eat healthy, unprocessed food and this often requires me to opt for home-cooked meals or be really savvy when eating out.
Okay, so in my last paragraph I said I don’t ‘love’ cooking, this is not to say I hate it, I don’t mind it at all, it’s just I wouldn't call it a hobby or pastime, more of a necessity to achieve my health goals. Consequently, when I am cooking, particularly from a recipe, I choose healthy meals/foods that I can cook easily and quickly. If a recipe has a lengthy list of ingredients (especially ingredients that I do not commonly use) or fiddly step by step instructions, I avoid making that dish.
Weekend mornings are the time when I tend to experiment with different healthy, foodie ideas and I recently bought the ‘Eat Your Way to Lower Cholesterol’ cook-book to discover some new and tasty dishes. I don’t have high cholesterol, but I like how simple but nutritious the recipes are. One of the dishes I’m really enjoying at the moment is eggs with spicy tomatoes and beans. It’s a versatile dish that can be eaten for breakfast, lunch or dinner; it’s low in fat, sugar and salt, and it is high in fibre and protein which helps to keep you feeling fuller for longer, and best of all it’s quick and easy to make.
I didn't strictly follow the recipe because I don’t like hot, peppery, chilli dishes so I just omitted the spicy ingredients, and I wanted to use foods that I already had in my cupboard.
Half tin of beans
Half tin of butter beans (in water, not sugar or salt)
Virgin olive oil
Basil or parsley for
(for spice you could add chilli and peppers)
-Heat the oil in a frying pan and fry the onions for a couple of minutes. Add the tomatoes, tomato puree and paprika and continue to fry for a further 2 minutes until softened.
-Stir in the beans and butter beans until hot, and then reduce the heat and simmer for 5 minutes stirring regularly and allowing the tomato and bean mixture to reduce.
-Crack the eggs directly on to the tomato and beans mixture and leave to cook until the egg whites are firm. I prefer my yolk to be firm too so I tend to cook it a little bit longer.
-Garnish with basil or parsley and serve immediately.
-Lick your lips, give yourself a pat on the back - feel full (and smug) till your next planned meal!
labelscholesterol, eat your way to lower cholesterol, nutrition, NUTRITION AND HEALTH, Nutritionist, Recipes
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