Chili has a bad rep. So many times I have heard someone say they "blew" their diet and had a bowl of chili. Whenever I hear this, I always challenge them and ask them what is so bad about it. The replies vary, but it comes down to them saying it is just not good for you. Really? Yes, there are fattening varieties with tons of pork and undrained fat, but made right, it is one of the most powerful weapons in a dieter's arsenal in the war on obesity. Really.
Tinned, frozen, juice not from concentrate and dried fruit and vegetables all contribute towards the 5 a day target. However, it is advised that you try to eat a 'rainbow' of colours when it comes to your 5 a day. Each vegetable and fruit contains different nutrients, vitamins and minerals vital to your diet: for example, an orange carrot is bursting with vitamin A, while leafy green spinach is packed with iron.
bolognese sauce is defined as a meat-based sauce for pasta originating in Bologna, Italy. A common misconception about Bolognese is that it is a tomato sauce when in fact true slow cooker bolognese and pasta is very chunky and only has a small amount of tomato in it. The following recipe is fun to make over the weekend when you have time to let it simmer for a few hours. You can also make a large batch of this sauce and freeze it. It keeps well in the freezer in an air-tight container for about 10-12 months, and if you freeze it in a re-sealable bag, it will last between 4-6 months.
Do slow cooker bolognese you like chili over potatoes? Instead of a white potato, cook up a batch of brown rice and mix it in with a bowl of chili. Sprinkle a little cheese over the top. This is so good I eat it this way even during bulking season.
Each serving of olives contains just 25 calories, which is reasonable. There is no saturated fat to worry about in this product. The only concern is the sodium content. At 230mg per serving, it provides 10% of a person's daily recommended allowance. If you over indulge in the olives, you could very easily consume too much sodium.
The base ingredients of most sauces are olive oil and garlic. The same can go for pasta. Cooked noodles tossed in an olive oil and garlic sauce is a staple in many restaurants. But you can jazz it up by adding some fresh herbs like oregano, basil, or parsley, and cooking some fresh shrimp or scallops in the olive oil and garlic before mixing the noodles in. You're sure to have a spagetti bolognaise winning dish!
You can make healthier, lower fat, lower calorie versions of these old favourites -- even chips. For example, if you ate a portion of deep-fried fish and chips from a takeaway restaurant it could be around 890 kcal and 53g of fat. But if you cooked oven-baked fish and chips at home you could save 460 kcal and 45g fat!
To serve, scoop the amount of sauce required into a separate large saucepan, add the pasta, spaghetti bolognese bodybuilding then stir it around. You should always add the pasta to the sauce, not the other way around. This is because it helps the sauce to cover the pasta, which will then absorb the flavour.