Sound Mind, Sound Body

22/04/2023

22/04/2023

Try this Fillo Ricotta and Mushroom Tart. It's tasty and delicious.

Ingredients:
- 2-3 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- 1 brown onion, finely diced
- 400g mixed mushrooms (e.g. brown, cup, portobello), sliced
- 20g dried porcini mushrooms, soaked in boiling water
- ¾ cup fresh ricotta
- ½ a cup soft goats cheese
- 1 small handful of shaved Parmesan
- 1½ tbsp lemon thyme leaves
- ¼ tsp nutmeg
- 6-8 sheets fillo pastry
- 100g butter, melted
- ¼ cup breadcrumbs

Instructions:

1. Preheat oven to 180°C. Line a large baking tray with baking paper.

2. Heat oil in large non-stick frying pan over medium-high heat. Add mixed fresh mushrooms and cook for 4-5 minutes or until mushrooms are browned. Remove the soaked porcini from the liquid and finely chop, then add to the pan. Add garlic and onion and ¼ of the lemon thyme and cook for 2-3 minutes or until softened. Set aside to cool. Drain off any excess liquid.

3. Meanwhile, combine ricotta, goat’s cheese, parmesan cheese, remaining lemon thyme leaves and nutmeg in a medium bowl. Season to taste.

4. Lay one sheet of fillo on prepared baking tray, keeping remaining fillo covered with a damp towel. Brush fillo with butter and sprinkle with one teaspoon of breadcrumbs. Top with another fillo sheet and repeat layering with remaining butter, breadcrumbs and fillo. Roll 3cm of each side towards the centre to form a rim for the tart, brushing edges with butter.

5. Spread the ricotta mixture over the fillo and top with mushroom mixture. Bake tart in oven for 20-25 minutes, or until crisp and golden brown. Cool for 5 minutes before cutting into pieces. Sprinkle tart with Parmesan before serving.

Source: everydaygourmet

22/04/2023

Repetitive exercises performed to promote strength, stability, ...

21/04/2023

Try this recipe for Warm Roasted Mushroom and Almond Pesto Salad. Here it is.

Ingredients:

FOR THE PESTO
- 2 cups parsley leaves
- 35g Parmesan cheese, roughly chopped
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 2 garlic cloves
- 1/2 cup blanched almonds

FOR THE SALAD
- 250g Cup Mushrooms, quartered
- 200g roasted capsicum, sliced
- 1 tbsp red wine vinegar
- 100g marinated feta, crumbled
- 200g mixed baby salad

Instructions:

FOR THE PESTO
For the pesto place the parsley, parmesan, 1/3 cup olive oil, zest, juice, garlic and half the almonds in a food processor and blend until smooth. Set aside

FOR THE SALAD
1. Preheat oven to 200°C fan forced. Toss mushrooms, capsicum, vinegar and remaining olive oil in a bowl. Spread onto a roasting pan lined with baking paper and roast for 10 minutes. Add almonds and feta and increase oven to 250°C.

2. Cook for a further 5 minutes

3. Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.

Source: myfoodbook

21/04/2023

Try this Squash Casserole recipe.

Ingredients:
- 4 cups sliced yellow squash
- ½ cup chopped onion
- ¼ cup water, or more as needed
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter

Instructions:

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

Step 3
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

Step 4
Mix eggs and milk together in a small bowl, then add to squash mixture.

Step 5
Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Step 6
Bake in the preheated oven until lightly browned, about 25 minutes.

Source: allrecipes

20/04/2023

Workout that will sculpt and tone your entire body.

20/04/2023

This is a safe non-jarring water aerobics exercise program that can improve stamina, strength, and flexibility.

20/04/2023

Enjoy this Mango Chicken Curry. Here's the recipe.

Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 1/2 to 2 cups)
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh minced ginger
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 tablespoons apple cider vinegar or white vinegar
- 1 13.5-ounce can (full-fat) coconut milk (see recipe note)
- 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins, optional
- Kosher salt and freshly ground black pepper
- Cilantro for garnish
- Cooked rice, to serve

Instructions:

1. Cook the onions, bell pepper, garlic, ginger, spices:
Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.

Add the garlic and ginger and cook for another minute.

2. Add the vinegar, coconut milk, and one of the two mangoes:
Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

3. Purée the sauce:
Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

4. Add the chicken pieces and raisins:
Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.

5. Add the remaining chopped mango to the pan:
Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.

6. Adjust the seasonings:
If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice and garnish with cilantro, if desired.

Source: simplyrecipes

19/04/2023

Keep your eye on the goal

19/04/2023

I love these Zucchini Roll-ups.

Ingredients:
- 1 medium green zucchini, sliced vertically
- 1 medium yellow zucchini, sliced vertically
- 1 cup cream cheese
- Extra virgin olive oil for grilling
- Crushed black peppercorns to taste
- Salt to taste
- 1 tsp finely chopped celery
- 1 medium carrot, chopped4-5 fresh basil leaves
- Fresh parsley leaves for garnishing

Ingredients:

1. Heat olive oil in a non-stick grill pan.

2.Place zucchini slices on it.

3.Sprinkle crushed peppercorns and salt on top.

4.Grill evenly till they become tender.

5.Combine cream cheese, celery, carrot, salt and crushed peppercorns in a bowl, mix well.

6.Add finely shred basil leaves, mix well.

7.Place grilled zucchini slices on a worktop.

8.Put a portion of the cream cheese mixture at one end and roll gently.

9.Garnish each roll with parsley and serve.

Source: foodndtv

19/04/2023

This is a classic smoothies combo that never fails and can be enjoyed all year round!

18/04/2023

Fruit salad is rich in nutrient

18/04/2023

Digestive Health. The insoluble fiber in leafy greens helps food to pass through your digestive system, reducing issues like diarrhea, constipation, and bloating. ...

18/04/2023

I love this Creamy Mushroom Soup.

Ingredients:

- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- 1/2 cup Marsala wine (any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 1/2-1 teaspoons black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve

Instructions:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

3. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

4. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.

5. Mix in parsley and remaining thyme. Serve warm.

Source: cafedelites

17/04/2023

Running in groups can help reduce anxiety and potential distress through continuous support and encouragement.

17/04/2023

Eat a variety of fruits (2 or more servings a day).

17/04/2023

I love this Crustless Red Onion and Courgette Quiche.

Ingredients:

- 2 courgettes
- 2 red onions, halved and finely sliced
- 1 red chilli, deseeded and finely chopped
- 100g fat-free natural cottage cheese
- 6 large eggs
- 1 tsp dried mixed herbs
- Low-calorie cooking spray
- Small handful of finely chopped mint

Instructions:

1. Preheat your oven to 180°C/fan 160°C/gas 4.

2. Coarsely grate the courgettes and place in a large sieve. Press down to remove as much liquid as possible and set aside.

3. Lightly spray a 20cm round, shallow non-stick baking dish with low-calorie cooking spray and set aside.

4. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, courgettes and chilli and stir-fry for 10 minutes. Season lightly and transfer to the prepared baking dish, spreading evenly across the base. Spread the cottage cheese over the vegetable mixture.

5. Beat the eggs in a large bowl, season lightly with freshly ground black pepper and add the dried mixed herbs and mint. Pour the egg mixture over the cottage cheese.

6. Place in the oven and cook for 30 minutes or until set and golden. Remove from the oven and allow to rest for about 15 minutes before cutting into wedges.

7. This can be eaten warm or cold. If serving cold, cool, cover and chill until ready to eat.

Source: slimmingworld