So life is rolling on by in the Bakery.. I have been on what seems to be an epic mission to be more organised with food prep which also seems to be working. Preparation is totally the key to success. If you have ready, healthy options in your fridge (and no unhealthy options) then you will indoubtly eat healthy.. That’s what I am finding anyway!
Since we had a busy weekend with my graduation and family visiting, I decided (although our fridge was pretty much empty!) to leave the shopping and food prep until Monday night. I am also helping out a friend who is trying to be more prepared and thus successful in her eating, so we shopped and prepped together.. I managed to get some eggs boiled, and we made her weeks meals in one go. I was glad to assist in setting her up for success!
So Tuesday night I got in the kitchen and chopped up/grated a few veggies as suggested by Melissa, blogger at The Clothes Make the Girl and author of an awesome Paleo food prep guide Well Fed. I didn’t do as much as I wanted due to time, but got some done for a few days.
I have also been doing lots of reading lately since chatting with different people about nutrition and exercise and what I believe could be some general standards that we should live by for optimum health. My beliefs at this point in time (they are evolving as I educate and test things on myself) are to dump sugar and eat REAL food – whether you choose to eat meat or not, dairy products or not, whatever – just eat real foods and none of this processed stuff imitating food! I have also become a believer in ditching regular steady state cardio and instead lifting weights and doing HIIT cardio (sprints and the likes) for both weight loss and overall wellbeing. Two articles I have read this week that support my thinking:
Just some food for thought.
Anyway, on to my recipe! I’m actually pretty stoked with this. When in QLD, Mum Baker gave me a massive chunk of ginger that I think came from somewhere on the farm.. this has been making regular appearences in all my meals lately and I am loving it! I made Asian Meatballs last week and put them in a beautiful homemade bolognaise sauce, this week I decided I wanted to make something lighter.
Paleo Pumpkin & Coriander Pork Meatballs
1kg Pork Mince (I use free range)
4 Cloves of Garlic, minced
3cm knob of Ginger, grated
2 tsp chilli flakes
1 cup grated Pumpkin
Handful of chopped Coriander
Mix all the ingredients together with your hands and roll into 2 Tbs size meatballs. Place on baking tray and bake at 180’C for about 20 mins. Check they are cooked properly by cutting one open, I then quickly rolled them on some paper towel to get rid of the greesy-ness. I also baked some sweet potato (Sir wanted) and pumpkin (I wanted) and served on those and baby spinach. I dressed it with the following go-to dressing.
Cumin & Honey Dressing
1 Tbs Honey (or Rice Malt Syrup for those IQS like me!)
2 tsp ground Cumin
2 Tbs White Wine Vinegar
1 Tbs Olive Oil
I melted the honey/syrup and then added everything else in a little jar, shook it up and poured generously!
I hope you enjoy the reading I’ve linked & the recipe – let me know your thoughts on either, I would love to hear them.