I love my food and learning all the benefits that it provides for our bodies when putting in the right food! For instance: Mushrooms are an exceptionally nutrient-dense food that are low in fat and satisfy your appetite quicker and encourage you to eat less during the day. They are an exceptional natural multi-vitamin as they are chock full of minerals and vitamins. The humble mushroom is a power house superfood and definitely one to add or introduce to your menu.
Another superfood that is not so popular on the menu is Brussel sprouts. I grew up with them and I love them. They are packed full of vitamins, minerals, antioxidants and also a good source of fibre.
Eating superfoods helps to strengthen our immune system, minimise weight gain and overall promotes well being and that is what I am all about, to eat healthy and feel good.
Here is a quick meal that meets the above criteria
280g pkt Gluten Free Fettuccini
1 brown onion – diced
6 garlic cloves – chopped finely
1 T coconut oil plus 1 tsp for pasta
12 Brussel sprouts – sliced length ways into 3
10 button mushrooms – sliced
2 heaped T pesto (homemade)
400 ml coconut cream
1 cup beef stock (homemade)
1 tsp Himalayan pink salt
1 tsp ground black pepper
Cook the fettuccine in a large saucepan of salted boiling water following packet directions. I also add 1 tsp coconut oil.
Then, heat oil in a large frying pan over medium heat. Cook onion & garlic, stirring occasionally, for 5 mins or until golden and soft. Add 1/2 cup beef stock and increase heat to high. Add mushrooms and Brussel sprouts. Cook, stirring often, for 5 mins or until golden. Stir in remaining stock and add coconut cream. Simmer for 5 mins or until sauce thickens slightly.
Drain the fettuccini and rinse under hot water, put back into empty saucepan and add mushrooms and Brussel sprout sauce. Mix through coating the fettuccini.
For Vegetarian and Vegan option – use vegetable stock!