[dropcap style=”font-size: 60px; color: #9b9b9b;”] I[/dropcap]magine coming home after a long day. You’re tired. You’re hungry. Then imagine having dinner waiting for you.
Imagine something healthy AND super tasty prepared by one of your (I’m hoping) favourite food bloggers… Me!
As much as I’d love to come around to your place every evening and cook, I’d hate for Fergal, Finbar and my Irishman to feel neglected.
So I guess we’ll have to leave that scenario for another day.
Luckily I’ve come up with the next best thing…
So how did this all come about?
A few years ago I was talking to my friend Caroline. At the time she was excited about a new weight loss program. It was one of those ones that comes with an exercise schedule and meal plans for breakfast, lunch and dinner.
A few months later Caroline was looking amazing with her new, more slender figure. I asked her how she had found the whole experience.
Her answer surprised me.
While the motivation and commitment to exercise had really helped, the thing she loved the most were the meal plans. Each week she’d just print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.
Each night she’d walk into the kitchen, look at her notes and just start cooking. No agonizing over what to make. No having to ‘think’ at the end of a long day.
Then she said,
‘You know what would have made it even better? Some of the recipes were a little time consuming, it would be brilliant to have meal plans using your simple Stonesoup recipes.’
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“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal for the family during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.
Asian ‘Spag Bol’
Growing up spaghetti bolognese was one of my all time favourite meals. I can’t remember where I got the idea to give this old family favourite an Asian twist, but trust me, it’s just as delicious!
takes: 20 minutes
enough for: 2
2 large carrot (noodles)
450g (1lb) ground (minced) beef
2-4 tablespoons oyster or soy sauce
1-2 red chillies, sliced
2 green onions (shallots)
1. Scrub carrots and turn into ‘noodles’ using your spiralizer or shave into ribbons using a vegetable peeler or mandoline.
2. Heat a little oil in a frying pan or wok. Cook beef, stirring often until well browned. Add chilli and remove from the heat.
3. Add the sauce. Stir well and taste. Add more sauce if needed.
4. Toss in carrot noodles. Serve with green onion on top.
lower carb / different noodles – use zucchini ‘noodles’ instead or cooked spqghetti squash. And use the soy sauce option.
carb lovers – use cooked rice or wheat noodles instead of carrot.
sugar-free – use soy sauce not oyster.
vegetarian / vegan – replace beef with crumbled tofu or cooked lentils.
extra flavour – add chopped garlic and/or ginger with the beef.
crunch – add a handful of roast cashews or peanuts (that’s what my Irishman does!)