Gut Friendly Spaghetti And Meatballs Recipe
GUT FRIENDLY SPAGHETTI + MEATBALLS RECIPE
23 / FEBRUARY / 2022
SHEREE'S HEALTH DIARIES
Prep Time: 15 - 20 minutes
Cook Time: 15 minutes
Total Time: 30 - 35 minutes
Yields: 2 servings
As someone who struggled with gut issues most of my life, I always found it hard to find recipes that didn’t upset my tummy… cause bloating or weird and ‘wonderful’ bowel movements.
Which is why when I started working with clients on healing their gut, and during my own healing journey I started to play around with recipes! In fact, inside Reclaim Your Radiance - my signature gut healing 12 week program, I had a chef design the recipes so that they were super tasty!
This recipe I whipped up the other day, it was so simple and delicious I had to share! I hope you enjoy it!
P.S. If you struggle with chickpeas, the pasta should be a lot easier to break down. If you want to avoid it altogether or need a lower carb alternative, I love konjac noodles, not much flavour but the texture is great, otherwise zucchini noodles are always super easy.
INGREDIENTS
- 250g beef/venison/lamb mince
- 8 button mushrooms (chopped)
- 1 red capsicum (finely sliced)
- 1 handful of baby spinach (roughly chopped)
- 1 can tinned tomatoes (I used one with basil + oregano added)
- 100g chickpea fettuccine/spaghetti or 300g konjac pasta - any variety or 2 x sprialised zucchini
- 1 tbsp. olive oil
- 1 tsp. basil
- 1 tsp. oregano
- Salt + pepper to taste
METHOD
- Get a medium sized pot, fill it with water and bring to a boil.
- Place the mince of your choice into a bowl, and sprinkle with salt, pepper, basil and oregano, mix thoroughly through with a fork or spoon.
- Using a spoon, grab a tablespoon size of the mince and roll into a ball and place to the side, repeat the process until you have used up all the mince.
- Rinse and chop up the capsicum, spinach and mushrooms.
- Place a medium-sized saucepan on medium to high heat, and add in the olive oil and chopped veggies.
- Allow the veggies to brown slightly and start to saute, before adding in the meatballs
- Once the water is boiled, add the chickpea pasta and cook as per the back of the packet ~6 - 8 minutes. If you are using the konjac noodles, just rinse in water, drain and set aside. If using zoodles (zucchini noodles), dip in the boiling water for 2 minutes so they soften slightly but not too much.
- Once meatballs are completely brown on the outside, pour in the tinned tomatoes, turn the heat down to low-medium, and allow it to simmer for 5 - 8 minutes, or until the meatballs are cooked all the way through.
- The tomatoes should start to thicken slightly into a sauce as it reduces, and add in a little more salt + pepper here to bring out the flavour.
- Remove the pasta from the heat and strain, before placing ½ in your bowl and the other half in a glass container. If you are using konjac pasta do the same.
- Remove the pan from the heat and plate half on top of the pasta in the glass container and the other half on the pasta in your bowl, mix the sauce through the pasta and enjoy!
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Super Simple Prawn Salad Recipe
SUPER SIMPLE PRAWN SALAD RECIPE - A 5 MINUTE MEAL
09 / FEBRUARY / 2022
SHEREE'S HEALTH DIARIES
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 - 10 minutes
Yields: 1 serving
This recipe got a lot of love on Instagram, so here I am sharing it!
I am such a fan of quick simple meals, especially when you are low on time and still want to eat clean, healthy foods! This one literally took me 5 minutes, and I hope you love it as much as I do! Enjoy!
INGREDIENTS
- 100g raw, deveined and peeled
- 8 baby carrots
- 1 large handful of mesclun salad greens
- 6 cherry tomatoes halved
- 3 mini capsicums
- 1 tbsp. slivered almonds
- ½ quick cup of brown rice/quinoa
- 1 tsp. kelp salt
- 1 tsp. all purpose seasoning
Dressing: 1 tbsp. lemon juice + 1 tbsp. olive oil + 1 tbsp. apple cider vinegar or 1 tbsp. balsamic vinegar
METHOD
- Put the fry pan on medium heat with a little drizzle or spray of olive oil.
- Whilst you are waiting for the pan to heat, gather all the ingredients, and chopping board.
- Once the pan is heated, toss in the prawns and all purpose seasoning, allowing them to cook for around 3 minutes
- Whilst the prawns are cooking, add the quick cup of rice to the microwave and heat as directed
- Chop the veggies as directed and add to the bowl with the mesclun salad leaves at the bottom
- Turn the pan off heat, add the rice to the pan and stir the prawns through before adding these to the salad
- Top with slivered almonds and kelp salt, drizzle with salad dressing or 1 tbsp. balsamic vinegar
Dressing:
For the salad dressing either blitz it all for 30 seconds in a blender or pop all the ingredients into a protein shaker and shake vigorously for 2 - 3 minutes (I had this pre-prepared).
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Liver Loving Salad Recipe
LIVER LOVING SALAD RECIPE
19 / JANUARY / 2022
SHEREE'S HEALTH DIARIES
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving
As the silly season winds down, it is likely our liver needs a little more love than normal, which is why this liver loving salad is not only super tasty, but nutritious for the organ that does so much for you every single day!
Filled with foods to support the liver detoxification pathways, not to mention it is straight out of the Reclaim Your Radiance recipe book! Yum!
INGREDIENTS
- 100g free range chicken
- ½ cup beetroot (diced)
- 1 large bunch kale
- 1 medium carrot (grated)
- ¼ cucumber sliced into half-moons
- 4 – 5 chopped walnuts
- 2 tbsp. pumpkin seeds
- 1 tbsp. coconut oil
- Dressing: 1 tbsp. lemon juice + 1 tbsp. olive oil + 1 tbsp. apple cider vinegar.
METHOD
- Add all dressing ingredients into a cup and mix together until combined. Set to the side.
- Preheat the oven to 180 degrees Celsius and line an oven tray with baking paper. Add chicken and cut carrots to the tray, drizzle with olive oil, season with salt and pepper. Pop the tray into the oven for 15-20 minute, until chicken and carrots are cooked.
- In a medium-sized saucepan, melt coconut oil over medium heat. Add chopped kale to the pan and stir-fry for 2 - 3 minutes until lightly cooked and softened.
- In a large bowl, place the kale, add chopped cucumber, fresh beetroot, grated carrot, and chicken.
- For the salad dressing either blitz it all for 30 seconds in a blender or pop all the ingredients into a protein shaker and shake vigorously for 2 - 3 minutes.
- Drizzle the dressing over the salad, season with salt and pepper and enjoy!
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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