A few weeks ago Vanessa Kimbell of Prepped! fame, tweeted about the idea of a gourmands diet and within a few hours she had gathered together a team of foodies all with a want to lose a few pounds. I so wanted to join in, a delicious diet no less, and would have done so, but dieting and breastfeeding do not go together and I couldn’t compromise Baby’s G growth for the sakes of a few pounds.
I did decide however to try and introduce some healthier meals into our eating regime, not only to benefit my waistline but also to increase my intake of fruit and vegetables. July had been a month of foodie extravagance with lots of dining out for birthdays and a post baby treat of a meal at Loves with fellow foodie Jo of Jo’s Kitchen (we will review soon on the Midlands Food Bloggers community blog!) so we decided that August would be a “eat healthy” month in the aim to kickstart a better lifestyle change before winter comes along and all I crave is comfort food. I also had in mind that as Baby G is about to embark upon her own eating regime I need to lead by example right?
The changes me and hubs agreed to are:
- no takeaways
- eat more vegetables and fruit – try for the 5-a-day at least.
- eat less sweet treats, including resisting the co-op Truly irresistible Chocolate cookies, something I got addicted to .
- no fast food restaurants.
- no drinking during the week, and only a glass of wine or two at
Now the first 2 weeks of August we began with good intentions but with more birthdays and Baby G’s naming day and a lot of party food left over we have admitted defeat. This week we set to start again on our Delicious Diet.
So I dug out my Weightwatchers Pure Points Cookbook – not something I would normally buy but it was picked up from a charity shop for a £1 – and tried to find something that would satisfy my urge for a homely comforting dish without all the calories. I spotted a recipe for a cottage pie and decided to give it a go.
350g extra-lean minced beef
1 onion, chopped
1 garlic clove, crushed,
1 red pepper, de-seeded and diced
250g mushrooms, diced
1 tsp ground cumin
425ml beef stock
1 tbsp tomato puree
225g carrots, peeled and diced
450g potatoes, peeled and diced
3 tbsp half fat crème fraîche
salt and pepper
Dry fry the mince in a non-stick pan until browned and crumbly. Add the onion, garlic, red pepper, mushrooms and cumin, stir and cook for a further 5 minutes, stirring from time to time. Add the stock and the tomato puree. Bring to the boil, cover and simmer for 20 minutes.
Meanwhile, bring pan of slightly salted water to the boil and cook the potatoes and carrots until tender. Drain and mash well with the crème fraîche and seasoning.
Spoon the mince misture into an ovenproof dish, spread the mashed vegetables over the top and back for 25 minutes.
I understand the need to reduce the meat to make it less calorific but not sure I am fully on board with the addition of red pepper, I think next time I will be adding more mushroom and onion and omit the pepper. I liked the gentle spicing and flavour of tomato, and was quite happy with the mash topping, but hubs said it wasn’t a proper cottage pie as the beef mix did not taste meaty enough.
It was good for an alternative to a family favourite though and I’m sure we will continue to use this recipe where we want comfort but without the calories.
Hasta la proxima / until next time