After a fairly indulgent summer eating and drinking-wise, now is the time to reign it in a bit (in time for the Christmas binge, natch), and where I start to think about more carefully about what I’m putting in my body. I’ve said in other ‘foodie’ posts before that a lower-carb (not ‘no carb’ diet) makes me feel better overall- I certainly feel lighter and have more energy to take on what is always an inevitably busy day!
This quick and easy dinner is filling yet super-healthy. We had it after I went for a run last night and it only took about 15 minutes to do- perfect for when you don’t really want to be slaving over a hot stove all evening. The turkey is a great source of protein, is low in fat, and is a great source of vitamin B6, zinc and potassium. The courgette ribbons are a good alternative to pasta, and I promise you that after a while you won’t even miss the spaghetti (and I say that as a big pasta fan!). I now just save pasta for a weekend treat, or when eating out.
This recipe serves two, with 1-2 portions of the turkey bol leftover for freezing.
You will need:
- 500g pack of lean turkey mince
- 2 cans chopped tomatoes
- 1 onion, chopped
- mixed herbs
- clove of garlic, crushed
- 2 large courgettes
- 100g feta to crumble
- Heat a little olive oil in a large skillet, then fry the onion for 3-4 minutes on a medium heat until soft.
- Add the turkey mince and stir with the onion until it begins to brown.
- Add the cans of chopped tomatoes, garlic and mixed herbs.
- Cook on a low heat for a further 10 minutes, giving the occasional stir.
- Whilst this is cooking, boil the kettle, and slice your courgettes in to ribbons.
- Blanche the courgettes in boiling water for 2-3 minutes.
- Dish up courgettes and turkey bolognese together, before crumbling the feta on top.
- Serve immediately. If you’re a really hungry-type like Adam, some crusty bread and butter goes a treat with it!
This Curried Chicken with Mango Dressing from Tanya is also delicious and well worth trying!