For those of you who follow my blog, I think you must all know by now that I LOVE the eating for sustained energy book series. Most of the recipes that I use are adapted from their recipes as well as from another one of my favourites, Jamie Oliver’s 15 and 30 minute meals.
Although I do admit to, on MANY occasions not really following the recipes as such.. I like to just check what ingredients others use and then I am usually quite bold and add my ingredients, ideas and flavours.
Currently I sell many of the eating for sustained energy books from my practice. Should you like to purchase one, please email me your order. You are also welcome to come view the books before purchase at my practice in Constantia, 15 Brommersvlei Road.
This is one of my favourite books as it focuses on portion sizes…
Here is a recipe from the cook books from the eating for sustained energy range. Just to give you a little taste…
Macaroni cheese
Adapted from Eating for Sustained Energy no 2
Serves 4
Ingredients
1.5 L (6 cups) of boiling water
2 mL ( ¼ tsp) salt
5 mL (1 tsp) canola oil
180g (6 handfuls or about a third of 500g packet), uncooked macaroni, durum wheat
1 medium onion, peeled and chopped
3 rashes of lean bacon, fat trimmed off, chopped
250 mL (1 cup) skimmed or 1% milk
100 mL vegetable stock or 5 mL (1 tsp) stock powder dissolved in 100 mL water
45 mL (3 Tbsp) flour
2 mL ( ½ tsp) salt
5 mL (1 tsp) mustard (smooth or wholegrain)
5 mL (1 tsp) dried mixed herbs
5 mL (1 tsp) Parmesan
1 tomato, sliced
90g low fat cheese, grated e.g. Woolies Slimmer’s White Cheddar (x3 matchboxes)
Instructions
- Preheat the oven to 180 °
- In a large saucepan, bring the water, salt and oil to the boil.
- Add the macaroni and boil until just done. Drain cooked pasta and set aside in an ovenproof dish.
- Place the onion and chopped bacon in a dry saucepan and put it on the stove plate.
- Heat the stove plate to moderate heat and cook without any extra oil, stirring continuously. Add a little water if it starts to stick to the saucepan.
- When the onion is cooked, add the milk and vegetable stock/ water, bring to the boil.
- In a 500 mL (2 cups) glass bowl or jug, mix together the flour, salt, mustard and herbs with a little water to make a smooth paste.
- Pour some of the hot milk from the saucepan of hot milk and stir over the heat until the sauce thickens.
- Pour the white sauce over the cooked macaroni, mix gently. Decorate with tomato slices and top with cheese. Bake for 30 minutes or until the cheese is golden brown.
- Serve with a mixed green salad.
Enjoy and should you like to place an order for these books email me at catherinedaydietetics@gmail.com
