Mince

Beef Larb Lettuce Cups and catching up….

| roeliaschoeman

Yes, I know I have been neglecting this blog so much, it is actually ridiculous!  I guess it is also because I’ve been neglecting myself so much.  The past 18 months or so have been a bit of a rollercoaster ride.  A lot went wrong in my life, but I must also admit – a lot started to fall into place.  A steep learning curve indeed!

I was also recently diagnosed with Adrenal Fatigue Syndrome, and a Vitamin D deficiency, so apart from the crazy weight gain, my body is just really crying for help.  Sigh.  How much longer will I be able to ignore her?  I simply can’t anymore.  It is time to pick myself up on my bootstraps, done my big ass big girl panties – and yes, they are huge, if you really have to know!  😉  For too long I have allowed people and circumstances to bully me, for too long have I bullied myself. Time for the madness to stop.

And the only way to do it, is to take it one day, one meal at a time.  Yes, the social life challenges will still be there – I must just learn to manage it a little better.  And I believe the lifestyle changes start with trying to get the basics right.  Don’t you agree?  So here we go again, taking small steps in the right direction – it is the only way to do it.

So. you probably only wanted the recipe of my yummy lunch – like what the blog has been about since forever – just a straight forward recipe post with no frills or fuss – instead of listening to my ‘issues’!  LOL!  But it is my blog, you will just have to deal with it – and with me!  😉

Here goes!

Larb is a traditional Thai recipe, usually made with chicken or pork mince.  I used beef mince instead.  This recipe serves 1.

120g lean mince

5ml olive oil

1/4 teaspoon garlic and ginger paste

1/4 teaspoon dried chili flakes (you can omit it if you don’t like spicy food).

A sprinkling of Robertson’s Exotic Thai spice

White pepper

A dash of fish sauce

50g cooked pasta rice (orzo)

Finely sliced red onion, cucumber strips, chopped spring onion and cos lettuce leaves to serve

Heat olive oil and add ginger and garlic paste – fry for a few seconds for flavour to develop.  Add lean mince and fry at a medium to high heat until browned (be careful not to burn the garlic though, it will taste bitter!).  You can add a dash of water if the mixture becomes too dry.  Add the rest of the ingredients (except the fresh veggies) and fry together for about a minute.

Let it cool slightly and serve in lettuce leaves, topped with red onion and cucumber strips

Beef Larb

WL breakdown -serves 1, 2 Protein, 1 Carb, 1 Fat, 1/2 Veggies

Malay Meatballs

| roeliaschoeman

Malay Meatballs

(adapted from YOU Magazine Recipe)

Serves 4

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Ingredients

 

MEATBALLS

50g onion, finely chopped (Veg)

4 green chillies (optional)

5 ml grated fresh ginger

4 cloves garlic, crushed

20 ml olive oil

480g mince (Protein)

2 ml turmeric

2.5 ml  Curry Powder (I prefer Woolies brand! :P)

10 ml lemon juice

Salt and pepper to taste

 

SAUCE

2 cardamom seeds

2 pieces stick cinnamon

410 g tomato and onion mix (Veg)

2 ml Curry Powder

 

 

Method

 

Sauté the onion, chillies, ginger and garlic on medium heat in 10ml olive oil until the onion is soft (I added a few drops of water so that it doesn’t stick to the pan). Remove from the heat and cool. Add the mince and seasonings and mix. Shape the mixture into 30g sized meatballs (this will make it easier to measure your portion size – so 2 meatballs = 1 Protein). Bake in muffin pan (a neat trick I saw on the internet somewhere!) for about 10 minute on 180C.

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Stir-fry the cardamom seeds, curry powder and cinnamon stick for about 1 minute in 10ml olive oil. Add the tomato and onion mix and simmer gently. Add the meatballs and simmer till done (about 10 minutes).

I served it with sweet potato (CC) and butternut mash (Veg)!

 

Per Person

4 Meatballs = 2 Protein

1 – 2 Veg

1 Fat

Mini Cottage Pies

| roeliaschoeman

360g lean mince
50g onion, grated
100g sundried tomatoes, chopped
20g raw oats
Salt and pepper to taste
Cajun seasoning – to taste, some brands are more spicy than others!

Tomato Topping:  100g tomato and onion mix, 15ml tomato sauce, Italian Herb mix

300g cooked potato, mashed – seasoned with Aromat

Mix all the ingredients (except mashed potato and tomato topping) together. Form meatballs, measuring 60 – 70g each – and place in prepared muffin tin (sprayed with non-stick spray).  Press down a bit – to make bottom half of mini cottage pies. Bake at 180C for 25min or until browned/cooked.

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Once cooked, put a spoonful of tomato mix on each mince ball, use piping bag (or just spoon on top) to add potato mixture on top, and put back in oven for about 10 min.

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1 serving = 2 mini cottage pies. Each 1 protein and 1/2 CC.

Serve with salad!  🙂