If you’ve been following my instagram stories, you’ll see I’ve been having the same thing for lunches for about 3 weeks straight now.
When I came back from my holidays I found it really difficult to get back on track like I did the previous holiday and even after Christmas. I was torn between wanting to eat everything but also wanting to make progress. My coach Daniel created me a great little progress chart from the measurements he’s been taking over the last couple of years, seeing those lines go down like that was such an eye opener. I had to see these lines go down more, it’s super motivating!
We had a chat and he gave me some great advise: “take a look in MyFitnessPal from when you were really making big progress, then you’ll be able to see what you were eating and how much, it should help get you back on track”. So off I went to do a little investigating. Turns out, I was eating protein and vegetables through these months, a lot of protein and vegetables.
The first week I was hell bent on having chicken breast and vegetables, and that I did, but I absolutely hated it! I want my food to taste amazing, and I want to want to eat. I don’t see food as fuel to get me through and so I knew I wouldn’t be able to carry on like that.
Previously, I was having spiced turkey mince with a side salad of some sort, it was tasty but there was quite a lot of prep to do considering it was two dishes. Salad goes off relatively quickly too so I’d have to prep that every other day. Plus it meant I had to take two separate Tupperware’s to work and heat one up and not the other, the thought of doing that now made me rethink my lunches.
I wanted to incorporate lots of vegetables into my turkey mince but without them compromising the flavour of the dish. Then I saw an advert for the new Birds Eye chickpea and spinach mix with cauliflower and lentils. It’s frozen and easily cooked off in the microwave for 5 mins. This isn’t an ad at all by the way but Birds Eye, if you’re reading, I wouldn’t mind doing a bit of recipe development for you with your new ranges if you fancy it! 🙂 Back to the mix, looking at the nutritional content, I thought I’d give it a go with my turkey. It’s safe to say 3 weeks later I haven’t looked back. While we were visiting my parents over the long weekend, I even got my mum to cook this recipe for me while we were out so I had my prepped lunches ready!
This recipe would work great with all kinds of vegetables, if you didn’t fancy the ones I used you could always cook of the turkey mince and add a whole load of roasted vegetables if you fancy, or a batch of cooked lentils/chickpeas on their own. I quite like the variety of all the different textures with this mix so I’m going to stick to it for now.
If you wanted to get fancy, and you didn’t have any calorie or dietary restrictions, you could also add a crumble of feta and some crispy croutons/crunchy almonds once you’ve heated it up to serve, I think this recipe would taste delicious as a warm salad.
It’s a super simple recipe and it all comes together in around 20 minutes, so there’s no excuse not to have a decent lunch everyday of the week if I prep well right? I split this recipe out into 5 portions, this works for my personal goals but might not work for you, when EmJay saw my portions he gave me a huge facepalm, but that’s fine as I’m doing what works for me remember. You need to do what works for you!
I hope you give this recipe a try and love it as much as I do! I use turkey breast mince as it’s low in fat and high in protein, you could also use any other mince you fancy depending on your tastes, it would also work well with vegetarian alternatives like quorn, crumbled tofu or even grated paneer!
Turkey and Vegetable Stir Fry
A delicious, nutricious stir fry using turkey mince and a variety of vegetables which can easily be substituted for others depending on preference!
- 1 tbsp oil of your choice
- 500 g turkey breast mince
- 100 g onion chopped finely
- 100 g mixed peppers chopped finely
- 4 garlic cloves crushed/grated
- ½ tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garam masala
- Vegetable/chicken stock cube
- 450-500 g vegetables of your choice I use the birdseye frozen pack
- Lemon juice
Heat up a pan on a medium heat and add your oil and turkey mince, break up the mince and brown off for 2-3 minutes before crumbling in your stock cube.
If using the frozen veg pack mentioned, pop the contents into a bowl at this stage and microwave on a high heat for 5 minutes.
Once the mince is all broken up, add the garlic, onions, peppers, turmeric, ground cumin and coriander and give the whole lot a good mix so that the spices are distributed evenly. Cover and allow to cook for 5 minutes.
After 5 minutes, add your vegetables, garam masala and chilli powder and give it a good mix. Check the seasoning at this point and add more salt or pepper if required.
Cover and allow to cook for another 5 minutes and then remove the lid and allow the liquid to cook off to your liking.
Garnish with fresh coriander and lemon juice if desired
Serve on its own or with some crumbled feta and chopped almonds.
I’m sharing this recipe with weekly link up #cookblogshare