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Chinese Beef & Beans

Ever ‘resolved’ to start eating healthy only to have the wheels fall off after a short time?

Well you’re not alone!

There have been plenty of times where I’ve tried (and failed) to make healthy changes in my life.

The good news is it wasn’t your fault your resolution didn’t stick. Pretty much everyone struggles to succeed if they’re relying on willpower.

As Kelly Mc Gonigal Ph.D writes in her book, ‘The Will Power Instinct’ willpower is something we all only have a finite amount of. This is why it can be so difficult to exert self control at times.

Especially when we’re tired. Because our willpower ‘reserves’ are at there lowest at the end of the day.

So what’s the alternative?

In a word. Habits.

By making healthy habits a part of your everyday life you can essentially ‘automate’ daily decisions. And avoid the need for willpower.

This way, eating healthy isn’t something you battle with every meal. It’s on autopilot so healthy choices become effortless. Even enjoyable.

What sort of habits are we talking about?

For me, my weekly shopping habit is the foundation because without it I wouldn’t have lots of veggies in the house. And you can’t eat something that isn’t there.

Cooking for my family on a daily basis is another key. As are getting 8 hours sleep and making sure I eat my meals sitting at the table (no snacking on the go).

It’s different for every person of course.

We don’t all need to follow the exact same habits. The secret is working enough healthy habits into your life so your ‘autopilot’ is steering you in a healthy direction most of the time.

That way you can not only indulge in that Friday night pizza, you can enjoy it completely guilt-free. And without any ill effects.

Want more?

Well you’re in luck!

Today I’ve release a FREE training program focusing on a simple method for making Healthy Meals easy (and delicious) as possible.

To check it out for FREE, enter your email below:

It’s only available for a short time, so don’t dilly-dally ;)

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Chinese Beef & Beans-3

Chinese Beef & Beans

I’ve never really been excited about green beans. Until now. I’m not exaggerating when I say, halving and roasting the beans transforms them from ‘ho-hum’ to ‘OMG-are-there-any-more-beans’. I’m not kidding. They’re that good. The only thing is halving the beans takes a lot of time, but it makes a difference to the results. The halved beans end up crispier and way more tasty so it’s worth it. But if you’re really pushed, see the ‘short on time’ variation below. I like to serve with cauliflower ‘rice’ (grated raw cauliflower).

enough for: 2
takes: 25 minutes

450g (1lb) green beans, halved lengthwise
450g (1lb) ground (minced) beef
2-6 fresh chillies, chopped
4 tablespoons soy sauce
1 bunch mint, leaves picked (optional)

1. Preheat your oven to 250C (480F). Trim the stalks and discard the bean stalks then halve the beans lengthwise. It’s a bit fiddly but worth it.

2. Toss beans in a little oil and place on a baking tray lined with paper. Bake for 15 minutes (stirring half way through) or until tender and really well browned.

3. Meanwhile, heat a little oil in a wok or frying pan and stir fry the beef and chilli on a really high heat until the beef is well browned.

4. Remove beef from the heat. When the beans are ready, stir in beans, soy sauce and mint (if using). Taste and season with more soy if needed.

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Variations

short on time – skip halving the beans (they wont be as crispy though) and allow an extra 5 minutes for them to cook in the oven.

vegetarian / vegan – I’d use crumbled firm tofu instead of the beef. Or try tossing in drained cooked white beans. Or stir fry some some mushrooms instead.

more veg – add in any of your favourite stir fry veg to cook after the beef is done. Red bell peppers (capsicum), snow peas, carrots or green onion would all be lovely. Serve with cauliflower ‘rice’.

more complex – toss in some chopped garlic and ginger in with the beef.

tiny person-friendly – either skip or deseed the chilli to keep the heat down (you could add the chilli at the table for any adults).

soy-free – replace soy sauce with coconut aminos or fish sauce (careful, you may not need as much!).

carb lovers – serve with steamed rice or rice noodles cooked according to the packet.

Big love,
Jules x

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Zucchini with Butter Beans & Goats Curd-2

After our trip to Ireland I fell into some bad habits.

I’d managed to find a great balance between healthy eating and not missing out on any treats (hello Parisian baguettes!) on our trip. And had even come home the same weight I’d left.

But back ‘down under’ things stated to fall apart…

There could have been a few reasons.

But I’m blaming having a sick toddler in the house and a resulting forced extended stay in ‘Sleep Deprivation’ City.

Whatever the cause, I found myself with some serious carb cravings. Resulting in pasta, spuds and tortillas on an almost everyday basis.

Oh yeah, and our veggie intake? Way down.

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Stir-Through Mac & Cheese-2

Are you a precise, measure-every-single-ingredient cook? Or more someone who likes to just add ‘a little bit of this and that’?

Me?

I’m somewhere in the middle…

Now ‘fence sitting’ isn’t normally my style. But in this case, there’s a very good reason…

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Green Lime & Fish Soup-2

You’re probably not going to believe me. But I swear I’m telling the truth. I’ve just done my shopping list for the week.

And I only need 7 ingredients.

Really?

Yep really. 7. That’s all. Well for dinner for the next 5 nights at least. Oh, and it includes 1 healthy dessert as well.

Best of all, I’m getting them all from my local mini-supermarket.

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Cheesey Quinoa

You come home after another huge day at work. You’re tired. You’re hungry. You think about cooking but do you have the energy?

It’s tough. Isn’t it?

But today I have a bit of inspiration for you. A new ‘scientific’ reason to help you resist the temptation to skip cooking.

Something I’m really excited to share!

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Yoghurt & Kofta Curry

Ever had that feeling where you’re bored with cooking?

Well it may surprise you but even though I’m completely obsessed with food, there are times when I do feel a little ‘meh’.

Bored even.

This doesn’t happen often. But it does happen.

Like last week when Fergal was sick and I was running on less than 3 hours sleep a night.

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Irresistable Mashy Peas

I hate peas.

Actually, I should rephrase that. I used to hate peas. Ever since my mother forced me to eat them, I’ve had a few pea ‘issues’.

I’ve always known my pea phobia was totally irrational. And I often wished I loved peas like my Irishman does.

I’d gotten to the stage where I didn’t ‘freak out’ whenever they were served. And I thought this was as good as things were going to get.

But recently I came across a recipe for Mashy Peas which rocked my world.

And turned me into a pea fan.

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Spiced Chickpeas with Cauli Mash-3

I‘m not a fan of ‘hiding’ vegetables. Even with a toddler in the house who is becoming more and more a fan of the word ‘No’.

Basically I believe that vegetables taste delicious when prepared properly and ‘sneaking’ them into things sends the wrong message.

But recently I was talking to my best mate in Melbourne and she made me reconsider my stance on stealth veg…

About 4 months pregnant, my friend was really worried because she had completely lost her taste for eating vegetables. She knew she should be eating loads of fresh produce but the thought of broccoli, kale or salad was leaving her cold.

Which got me thinking about my favourite ways to eat veg that don’t feel particularly ‘healthy’. I hope you find this helpful next time you have a fussy pregnant lady (or 2 year old) in the house…

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Turmeric Tea-2

Each month I like to choose 1-2 habits to focus on for improving my health. For a very long time, ‘quitting sugar’ has been on my list, but for some reason I kept putting it off.

My main rationale was that I normally only have sugar once or twice a week. Surely I didn’t have a problem with it?

But there was something in my hesitance to give up the white stuff which made me curious. So in April I committed to quitting sugar for a month.

Before I share my experience lets have a look at some of the reasons why sugar has been getting such a bad rap lately…

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Super Easy Baked Salmon

One of the things I still miss about living in Sydney is being able to visit the fish markets.

When we were in Cooma I used my lack of access to the fish markets as an excuse not to cook fish very often. But to be honest a large part was the reaction my Irishman would have when faced with a steaming plate of salmon or snapper…

Fish for dinner? Really? (with a really unhappy look on his face).

No fun for anyone.

When we moved to our little farm, much closer to fresh fish, we made a deal to try and have fish at least once a week. With no complaints.

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Blueberry Yoghurt Cake-2

This week, if Stonesoup feels a little different it’s because I’m writing from the Northern Hemisphere.

For the first time in three years we’re back in Ireland for one of my Irishmans mates weddings. So! Excited!

The timing is great because on Sunday Fergal turned two!

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Spiced Cauli 'Couscous'-3

Before I learned about the perils of eating lots of carbs and started (mostly) avoiding grains, I used to LOVE couscous.

I mean its so quick and easy to prepare and has all that carby comforting goodness. What’s not to love?

But as I’ve discovered, couscous didn’t love me.

So it’s been literally years since I made couscous. I had tried using grated raw cauliflower as an alternative. It was fine but didn’t really look or taste like couscous.

Recently I was inspired to try it again. But this time I did a few things differently…

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Bean Soup-3

Back just after Christmas, I had this crazy idea. My Irishman had given me a copy of David Tanis’ brilliant book ‘A Platter of Figs’ and I had devoured it. Cover to cover in almost one sitting.

There were so many meals from the book that I wanted to cook which got me thinking…

Maybe I should have a project to cook them all?

Something like Julie and Julia where a New York blogger cooked everything from Julia Child’s ‘Mastering the Art of French Cooking’.

I sat with it for a few days and the idea only grew stronger. And so the ‘Jules & David Project’ was born.

Six months later, I’m happy to report that I’m half way through the meals and I’m so glad to be doing it. There have been so many lessons I’ve picked up along the way.

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Bean Soup-3

A few weeks ago I was reading the Guardian newspaper online. The food section, of course, not that depressing current affairs stuff.

Anyway there was a link to an article about ‘cooking once and eating all week’, which instantly grabbed my attention.

Great concept. Isn’t it?

Basically the article consisted of a recipe for how to cook a big pot of beans and then 4 different recipes for how to use said beans during the week.

I’m already a huge fan of this way of cooking.

I use it pretty much every week.

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Bean Soup-3

When I was 11 years old my parents sent me to boarding school. It actually wasn’t as bad as it sounded. In many ways it was a big adventure to make new friends and be out in the world on my own.

I learned some big lessons that year.

But the thing that really stuck with me was how amazing my mum’s cooking was. And just how bad boarding school food could be.

It’s easy to trace my fear of over-cooked vegetables back to that time. I distinctly remember beans and broccoli always having that dull army green thing going on. Ick

And the texture. Always of mush.

So it’s not surprising that I grew up to be a fan of ‘al dente’ crunch in my vegetables.

But recently I’ve had a change of heart.

Especially with my broccoli.

It all happened, as the best cooking discoveries tend to happen… by accident.

I was ‘steam-frying‘ a pot of broccoli to have with my poached eggs one morning and got distracted with Fergal. Next thing I knew my broccoli had nothing resembling any crunch left.

But here’s the thing…

I LOVED my super tender broccoli ‘mistake’. The flavour was more subdued and it just melted away in my mouth. I couldn’t wait to have more.

Moral to this tale?

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Bean Soup-3

You know that guilty feeling you get when you uncover an ingredient that’s on its last legs?

Well a few weeks ago I had a case of it. Big time.

The ingredient in question was a bunch of bok choy (why is it always a vegetable?).

For almost a week, every time I’d see it lurking in the crisper drawer, I’d think ‘Man, I really need to use that bok choy’.

And promptly forget about it.

Then one day I noticed the outer leaves were starting to turn yellow. Which made me feel guilty enough to take my sorry-looking bok choy out of the fridge.

With dinner already organized, I couldn’t think of a way to use the bok choy then. So I decided to ‘prep it’ so my future self would be able to find it a home before the yellow took over…

It only took a few minutes to wash, discard the incriminating yellowish leaves and finely chop the rest. But the best part? I instantly felt better.

Then I popped my prepped bok choy in the most visible place in the fridge. Done.

And you know what?

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Fish & Fennel

A few months ago I was really excited about discovering frozen edamame (soy beans) in my local supermarket. So I wrote a blog post about my new love.

As you do.

What really surprised me was the amount of people leaving comments and emails warning that edamame were soy beans which are GM. Something I hadn’t even thought of.

Anyway after doing some investigation, (aka reading the label!) I realised my edamame were from China. So probably were GM. So I decided to stop buying them and made a mental note to write a followup blog post about my thoughts on genetic modification of food…

So here we are!

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Chinkiang Beef-2

Have you ever wondered what it would be like to no longer feel stressed about getting dinner on the table night after night?

Imagine actually looking forward to cooking dinner at the end of the day.

Imagine preparing dinner being a time for you to relax and unwind rather than another chore.

Imagine having your meal planning done for you so you wouldn’t have to think, you could just get cooking.

Imagine how much more often you’d eat a home cooked meal?

And how much better you’d look and feel…

Well I have good new for you!

All this imagining doesn’t have to be left to your dreams. It could be your new reality.

How do I know this?

I know because I’ve had feedback from hundreds of people who have used my done-for-you meal planning service since I started it early last year. Hundreds of people who are finding it much easier (not to mention more fun!) to get dinner ready.

So why am I talking about it today?

Well I’ve added a new feature to Soupstones Meal Plans.

Yes! It just got better.

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berry crumbles-3

Normally I love flying. But late last year I had one of those trips where I started to worry whether we were going to make it.

I’m not sure if it was because I’d had a big night out with the girls in Melbourne, or if it was being at the very back of the plane, or the rough storm we were flying through or a combination of all three.

Fortunately I survived, but the experience did make me think about what I would want to pass on to Fergal if something were to happen to me.

I realised it’s an easy one to answer. I hope my boy inherits my love of books and reading.

The fact that he’s constantly asking me to read the Gruffalo, Spot, Dr Seuss or Thomas the Tank Engine looks like we’re heading in the right direction…

With Mother’s Day around the corner, I thought I’d do something a bit different to celebrate and share a list of books I hope he reads one day.

10 Books I Hope Fergal Reads One Day

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Hassel Back Spuds-3

My husband is Irish. So you probably won’t be surprised that the humble spud is the vegetable that raises the most excitement around here.

Yes, we take our potatoes very seriously.

So much so that GB and I have often talked about writing a book dedicated to all things potato. We’ve come up with a name, ‘Potato Love’ and a rough list of recipes. But that’s as far as we’ve gotten.

As you can imagine, I’m always on the lookout for interesting potato recipes to keep my boys happy.

When I saw these Hasselbacks by Nigel Slater, I knew they were going to be a winner.

Oh boy, are they a winner. Even worthy of our ‘new favourite spud’ title.

And I don’t make such claims lightly…

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