‘Gluten Free’… people seem drawn in by this label. If you are Gluten free – YES you will be healthier and feel a damn sight better too. Supermarkets are cashing in on this, and now stock hundreds of products in the ‘Gluten Free’ section…some supermarkets indulge in a whole aisle of ‘Gluten Free’ products. DO NOT BE FOOLED!! Gluten Free on a label does NOT always mean that it is healthy!!
Many of these products are filled with tons of sugar, industrial seeds (i.e Rapeseed and Sunflower oil), soy and cereal grains. These little minions…are often found on the ‘Healthy Living’ aisle…
Many of these products are promoting low-fat, highly processed diets made up of toxic foods. ‘Gluten Free Skinny Muffins’??? It’s almost comedy value to find such a thing on the ‘Healthy Living’ section. Thats not to say there aren’t healthier recipes available, should you wish to make a paleo, Gluten and dairy free ‘Muffin’ at home. If you’re really craving something like that – make them, at home and chose a recipe with no ingredients that will cause you inflammation or any physiological changes.
For example…let’s chat about Soy …for a long time ‘hippies’ around the globe have been hailing this as a ‘healthy option’ – I have a real ‘beef’ with Soy – Soy can sometimes screw up your hormones, and it is high in phyates, which means it could rob you of valuable minerals like calcium, magnesium, zinc, and iron. Thats just a few soy-related problems for you. So before you head to the ‘Healthy Living’ section in the supermarket and give yourself a ‘Chuffty Badge’…BE AWARE.
I’ll bore you once more with the line I live by, and make all nutritional decisions by:
“IF IT RAN, SWAM OR GREW FROM THE EARTH – EAT IT. ANYTHING ELSE COULD HAVE BEEN FIDDLED WITH!!!”
If you want a ‘treat’, make it. Don’t have the time? MAKE time. You only have one body. I could give you ten options off the top of my head for a ‘treat’ that takes under ten minutes to prep. The options are there. Fail to prepare…prepare to fail. ALWAYS READ THE LABEL guys, it takes 60 seconds of your time.
Tom and I took Alfie for a little trip to Wrea Green and Lytham this week. I love Lytham- lovely stretch of beach to run about on with the dogs, fab shopping and darling little tea rooms dotted around like they never went out of fashion!
Alfie saw ducks for the first time (which he found very confusing! He’s just about got his head around dogs) And he bravely attempted the ball pool- which he tired of quite quickly! But we had some quality family time- which are always my favourite kinda time :-)
Training with @Mattwarnerpt from @upfitness is going REALLY well, and after one week my results in terms of measurements and strength are already fab!! Roll on next session!!
We’ve been very busy making more telly magic for you lot on the cobbles too. My schedule is starting to ramp up prior to the live now- so I had a cheeky little night shoot with the wonderful Paula Lane this week. So nice to see Eva and Kylie reunited!! And of course Paula and I get to chat all things babies in between scenes ?
I also attended a VERY special filming of ITV’s ‘Ninja Warrior Uk’ this week. Its an extra special episode! I LOVE that show! All will be revealed!
This weeks recipe is one of my faves! A gorgeous Paleo Lasagne, that really quick and easy to make!
Lush, Lean Lasagne
For beef and tomato sauce
• 2 tablespoons virgin olive oil
• 1 onion, diced
• 1 teaspoon Himalayan Pink salt
• 1 teaspoon coconut oil
• 500g grass-fed beef mince (1.1 lb.)
• ⅔ cup dry red wine
• 3 garlic cloves, finely diced chopped
• ⅔ teaspoon black pepper
• ⅔ teaspoon sweet paprika
• 3 cups tomato passata
For the lasagna layers
• 1 Large Parsnip, thinly sliced
• 1 large Aubergine, sliced into 1 cm-thick disks
• 1 teaspoon sea salt
• 2 tablespoon virgin olive oil
• ½ cup torn fresh basil leaves
• 5–6 button mushrooms, sliced
• 2 cups baby spinach leaves
• 3 medium courgettes sliced vertically into thin ribbons
• 2–3 tablespoons grated Parmesan cheese (optional)
• Cherry tomatoes to garnish
1. Heat oven to 180°C (355°F). Place a layer of parsnip slices with a coconut oil in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside
2. To make the sauce, heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5 minutes, until slightly caramelised. Add 1 tsp of coconut oil and bring the heat up to high. Break the beef mince and add to the frying pan. Stir and break the mince apart into small pieces. Cook for about 5–6 minutes, until browned.
3. Add red wine, garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature. Cook for 10 minutes. Meanwhile, sprinkle aubergine slices with sea salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).
4. In another frying pan, heat 2 tbsp olive oil. Fry the aubergine in batches for 2-3 minutes on each side, until light golden brown. Set aside.
1. Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, ⅓ of tomato meat sauce, aubergine slices, fresh basil leaves, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, courgette, drizzle of olive oil and some cracked black pepper. Cook in the oven, at 180°C (355°F), for 35–40 minutes. If using grated Parmesan cheese, add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 200°C (390°F) for the last 10–15 minutes. Garnish with fresh basil and a few cherry tomatoes. Serve with mixed salad. Job done. This freezes really well too! Enkoy and don’t forget to tweet me your pictures if you give it a go!
Stay Happy, Stay Healthy & Dream BIG
Auntie Cath xxx