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Lamb Bolognese – Clean Eating

This was one of the meals I cooked before we moved. It’s freezer friendly, and one of the reason why I like it is that I can cook in bulk and it tastes better the next day. It’s sort of a bolognese recipe- an adaption if you like, except that I have it with vegetables and not on any pasta/rice.

For the past 6 months or so, I have been slowly reducing my intake of processed food. Perhaps you noticed that I have not been posting food consisting with noodles or rice recently. Or think that I am on a low carb diet. The reality is that I am going back to basics, and eating less food that have gone through any manufacturing. I still get my carbs through fruits, vegetables, and root vegetables (Sweet potato, pumpkin..etc). I’m not anti carb or anti- treats. I still enjoy my desserts and sweets!

Eating clean to me is to eat wholesome, healthy food as much as I can. I’m not perfect and I dare say that I try my best to practise it 90% of the time, and 10% of the time, I enjoy some treats. The rule of thumb is that if it is man-made (like gone through any form of processing) then I try to avoid it.

While on most days, I avoid sugar or any sugar added products, I do enjoy my treats once a week or when I feel like it. One thing though,  I enjoy my treats the way it should be enjoyed- without guilt.

But back to this lamb bolognese. I paired it with some lightly stir fried zucchini and broccoli. Delicious. Simple and fresh. Too simple that I nearly didn’t want to write a post about it, but thought I could share what I have been doing on days that I have been tired and just want a quick fix meal. And it can be healthy too.

Lamb Bolognese- Serves 4
500 grams lamb mince
1 can of tinned tomatoes
1 tablespoon of tomato paste
2 fresh tomatoes diced
1/2 cup of beef stock
2 chili chopped
1 red onion chopped
1 carrot chopped
1 cup of mushrooms chopped
salt/pepper

Saute onion and garlic. Cook mince till brown and done. Add in tinned tomatoes and fresh. Fold in all vegetables. Add stock and simmer for 15-20 mins. Serve with veges or salad.

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