This is a special post dedicated to the lazy students out there who always take the easy option for dinner. I’ll admit, being a student and eating well requires a certain amount of dedication. It has become all too easy to bung a meal in the microwave or settle for the same boring tomato pasta every night – quick, easy, and semi-satisfying. But these make-shift meals often have tons of salt, sugar (yes, you should read the back of your jarred pasta sauce), and saturated fat. Not to mention all the great nutrition your missing out on by limiting yourself to carb heavy food day in and out. So I have something different to add to your recipe repertoire – something protein packed, low carb, AND super quick (if you time it all right).
Of course this is Whole 30 approved, and, in case you were all wondering, all is still going well! Day 10 – supposedly the day you are most likely to cave in to cravings – sailed past without a problem. A slight issue I’m having is my addiction to cashews… Without anything sweet I’m finding myself eating pretty much my body weight in nuts on a daily basis, particularly cashews. Whilst they’re not the worst thing to snack on in the world, the amount I’m eating really isn’t great – so if anyone has any Whole 30 snacks they could share with me that would be just fab. Leave a comment below!
Roasted Bell Peppers stuffed with Cauliflower Rice and Mince Beef
Ingredients (serves 1)
1 bell pepper colour of your choice
100g mince beef
1 cup passata
2 garlic cloves minced
½ white onion chopped
2 tsp Italian seasoning (combo of basil & oregano will do)
1 tsp mustard
Handful pumpkin seeds (optional – great source of zinc and omega 3 fatty acids)
- Cut the bell pepper in half lengthways, drizzle the halves in olive oil, and place them in a preheated oven.
- Meanwhile, on a medium heat, brown the mince in a pan with some oil for 3-4 minutes.
- Add the onion, garlic and the Italian seasoning to the pan with the mince and sauté for another 5 minutes.
- Stir in the passata, mustard, and Tabasco and cover the pan lightly with a foil leaving to simmer for another 6-8 minutes.
- After 6-8 minutes, grate the raw cauliflower directly into the pan, taste and season with salt & pepper. Leave whilst you get the pepper out the oven.
- Drain out any excess oil from the pepper and place the spinach in there as the first layer.
- Spoon in the mince and cauliflower from the pan. Sprinkle with pumpkin seeds and serve with a big green salad.
Optimum nutrition is vital for a healthy body, a healthy body equates to a healthy mind, and who doesn’t want that? So ditch the microwave meals, jacket potatoes, and the easy pastas, and give your evening meal an extra 10 minutes thought for a yummy nutritious change!