Hearty, Healthy Ginger, Chilli & Garlic Turkey Recipe

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You go to work, it’s dark; you come home, it’s dark. You’re tired, and the last thing you want to do is stand over a stove cooking for hours. I get it.. it’s actually chopping veg that gets to me. So I’ve figured out a super easy way to get a hearty, healthy meal down you in less than half an hour. Turkey is an awesome source of protein, is relatively quick to cook, is full of B vitamins, and also contains tryptophan, a substance that will help you drift off to sleep. That’s why the basis of a lot of my meals is turkey – not least because of its excellent price.

I whizz up two cloves of garlic, some ginger, a chilli and some vegetable stock in a blender with a splash of hot water, cover some turkey with the mixture (whether it’s breast, mince, breast chunks or meatballs) then put it in a tagine in the oven. A tagine isn’t necessary – even in a baking tray covered with some tinfoil would be good, or it could go straight in the pan, but the meat wouldn’t stay quite as moist. You just want the turkey to soak up as much of the mixture as possible. While that’s cooking I throw a tin of chopped tomatoes and whichever vegetables I fancy into a pan to cook, and get the brown rice/pasta/noodles on the go too.

This garlic, ginger, chilli, stock and chopped tomatoes combo is the basis for most of my meals. I use whatever vegetables are in my fridge (for an even easier ride, just throw in frozen veg – normally it’s small so doesn’t even need chopping), plus paprika, kidney beans and sweetcorn with lean turkey mince for chilli; breast pieces with noodles; spiced turkey meatballs with pasta. The beauty is you just mix and match whatever you feel like – or whatever you have in your cupboard! – and it feels like you’re eating a different meal each time.

And there you have it. Varied, easy, and most of all healthy meals, that I promise will leave you more satisfied than bung-in-the-microwave ready meals.

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Nuts Over This Milk | Alpro Almond Milk Review

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For many, many years I was a big drinker of soya milk; as a teenager I was vegan and at that point there was less choice than there is now, then later just because I hated milk almost to the point of being scared of it. Of course, I’d heard all about soya’s darker side. I wasn’t keen on it messing around with my hormones, but I figured I’d do something about it, when I got a little older.

My 28th birthday hit, and with it a realisation of mortality. I can’t exactly call myself a young person anymore and I find I have to treat myself a lot better to feel and look the same the way I did even five years ago. It was about that point I noticed Alpro almond milk in the supermarket, priced at a very attractive £1 a carton.

That was a very roundabout, soul-searching introduction, but what I want to say is that I like almond milk, a lot. I like the way it doesn’t interfere with the taste of coffee, cereal or tea, which realistically are the only things I use milk in. I find I have to use more almond milk in my coffee than I would soya (and a lot more than I’d use cows’ milk) so I heat my coffee cup up pre-coffee with a cupful of just-boiled water.

I can’t say it’s made any difference to how I feel, though I’ve been feeling pretty strong healthy lately anyway so it’s likely to be another ingredient in a healthy mixture. My mind and soul certainly feel reassured, though, knowing I’m using a non-dairy milk that is unlikely to send my hormones haywire.

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