Winter is officially around the corner, so it’s time add the extra layer of clothes & some ‘heat’ to our meals so we can feel warmer both on the inside and outside!
It’s true that when the temperature drops, your desire to eat more hot food definitely increases. The trick to NOT piling on extra kilos over the colder months is to avoid stodgy, comfort foods and eat healthy dishes that still satisfy the heartiest appetite and give you the ‘warmth’ you are looking for.
For example, the recipe we feature this month is Stir Fried Chilli Beef – with the ingredients including both chilli flakes AND paste, it is perfect for those cooler nights. At only 256 calories per serve it will certainly be kind to your waistline too!
This recipe also features 3 differently coloured capsicums i.e. red, yellow and green. Did you know that red, green and yellow capsicums are all the same type of capsicum but just at different stages of ripeness? Green capsicum are unripe, red are fully ripe, with yellow and orange in between the two.
As the capsicums age and ripen their taste, their health benefits change too. Red capsicums are by far the most nutritious – they are rich in carotenoid phytonutrients and vitamin C & they contain almost eleven times more beta-carotene than green capsicums. So if you think your body needs a lot more Vitamin C and beta-carotene, just switch the green capsicum for a second red one (as the calorie count is almost identifical)
This simple, delicious recipe is part of our Health and Vitality Eating Plan, but could also be used on the Low GI Program and is one of many in our own The Natural Way Recipe Book.
If you need some healthy eating inspiration, our Recipe Book is exactly what you need.
Drop into your nearest clinic and pick yourself up a copy. If a clinic is not convenient for you, order your own copy by clicking on this link: https://www.thenaturalway.com.au/product/recipe-book/
STIR-FRIED CHILLI BEEF Serves 4
(per serve: 6.5g fat / 15.5g carb / 35g protein / 256 calories / 1073kj)
1 Tbsp Tabasco sauce
2 tsp chilli paste
600g beef strips, fat removed
1 large white onion, sliced thinly
1 medium yellow capsicum, sliced into thin strips
1 medium green capsicum, sliced into thin strips
1 medium red capsicum, sliced into thin strips
4 tomatoes, seeded and sliced
2 Tbsp fresh coriander leaves
Chilli flakes (optional)
METHOD: Combine Tabasco, chilli paste and beef in bowl. Ensure all beef strips are coated with seasoning blend. Spray hot wok with cooking spray and stir-fry beef strips and onion in batches until browned. Set aside. Stir fry capsicums until tender, then return beef mixture to wok. Add tomatoes and coriander to wok and stir fry until heated through. Sprinkle chilli flakes over stir-fry and serve immediately.