Tip of the day: Fail to prepare, prepare to fail.
You can’t lose weight, get fit and eat healthy without effective preparation and planning.
To keep me on track I write the weeks meal plan before I go food shopping, so I only buy what I need for that week. Not only does this prevent me from failing my fitness and health goals, it also means I spend less overall by not wasting as much food.
One day a week I allocate to meal preparation, whereby I batch cook a few different meals and refrigerate or freeze them, so when I come in after training at 8-9pm I have a quick and healthy meal ready at my fingertips.
Today I made a simple, easy and quick turkey chilli that is FODMAP friendly, allergy friendly and low in fat, sugar and salt.
This chilli is fantastic as it is quick, simple and really tasty. It makes 3-4 meals so what you don’t use you can store in the fridge for 1-2 days or you can freeze it for another day. I prefer to refrigerate mine and then reheat it on the hob for a few minutes to warm through before serving it.
Chilli is so versatile you can have it with practically anything a baked potato, rice, nachos, pasta, homemade healthy chips or a salad, the possibilities are endless. A particular favourite of mine is healthy loaded nachos, as Chilli is so versatile you can have it with practically anything a baked potato, rice, nachos, pasta, homemade healthy chips or a salad, the possibilities are endless.
A particular favourite of mine is healthy loaded nachos, as pictured below!
- 500 g turkey breast mince 2% fat
- 350 g of passata carton
- 130 g mixed peppers different colours ideally
- 1/2 tsp dried chilli flakes or 1/4 tsp
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin seeds
- 1/2 red chilli
- 1/2 green chilli
- 1 aubergine
- 1/2 tsp coconut oil or garlic fry light spray
- 1 spring onion green part only if following FODMAP diet or IBS
Chop the peppers and aubergine into bite size slices and chunks, and deseed the chilli's.
Heat the oil or fry light spray in a frying pan and brown the turkey mince on a med-high heat, cook for 5 minutes.
Add the diced chilli's, cayenne pepper, cumin seeds and dried chilli flakes. Fry for a further 2 minutes.
Add the passata, peppers and aubergine. Simmer for 15-20 minutes or until the meat is cooked through and the aubergine is soft.
Garnish with the spring onion greens.
Serve immediately or leave aside to cool before refrigerating or freezing. Refrigerate for 1-2 days or freeze for up to 2-3 weeks.