Good news! After a weekend in bed, I’m finally getting over this wretched cold. I haven’t trained since last Wednesday so I’m feeling a little frustrated and can’t wait to get back to it. However, it’s more important to get well first. Having a strong, healthy body isn’t just about training. It’s also about eating the right foods and staying in the right mindset, even when you feel like hogging an entire packet of chocolate chip cookies and wallowing in your own self pity because you can’t train. Therefore, instead of cookies, I ate watermelon and strawberries – yum!
Today I wanted to share with you a recipe from a book my husband bought me after I had my ankle operation. Cook. Nourish. Glow. is by Amelia Freer, a nutritional therapist and healthy-eating expert. I was elated when my husband bought this book for me as I really wanted to change my habits. The only problem was I was non-weight bearing for ten weeks after receiving the book so unhealthy options took over. Until recently, that is.
This is a recipe that incorporates two of my favourite foods – bacon and Brussels sprouts. Not only are Brussels sprouts good for you, having valuable nutrients such as vitamins C and K, folate and manganese, they are also super tasty. Combining the earthy flavour of Brussels sprouts with salty smoked bacon and juicy sweet apple makes this dish one of my all time favourites. This recipe serves 2.
- 8 rashers of bacon (I try to get outdoor bred pork when I can)
- 250g Brussels sprouts
- coconut oil (though I prefer extra virgin olive oil)
- 1 Granny Smith apple, peeled, cored and cut into 8 wedges
- 2 small turnips (or parsnips if you prefer), cut into 1cm cubes
- pinch of sea salt
- 60ml apple cider vinegar
- 2 large eggs (preferably organic)
- Put the bacon into a large cold non-stick frying pan. Turn the heat to low and cook for 5-10 minutes until crispy.
- Blanch the Brussels sprouts in a saucepan of boiling water for 2-3 minutes then lift them out and place them into a bowl of iced water. Once the sprouts are cold, drain and set aside.
- Wipe the excess fat from the bacon pan then add 1 tablespoon of coconut or olive oil. Add the Brussels sprouts and cook for 5 minutes, stirring frequently, then set aside.
- Add another tablespoon of coconut or olive oil and do the same with the sliced apple until golden and softened but still holding its shape. Set aside.
- Blanch the turnip or parsnip cubes in boiling water for 5 minutes until tender, then add to the large frying pan with a pinch of salt. While the turnips are crisping, poach your eggs in the pan of simmering water with the apple cider vinegar.
- Add the sprouts and apples back to the pan with the turnip and cook for another minute or two until warmed through. Serve with the crisp bacon and poached egg.
I love this dish. The different combinations of flavours compliment each other well and leave you feeling full and satisfied. Give it a try.
Have a great week everyone.