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Dr. Anneline Padayachee: Breaking down the food, nutrition and movement science into on-the-go, bite-sized chunks

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April 1, 2016December 3, 2017dr anneline padayachee

33 things my 30-something year old self would tell my 20-something year old self

December 2, 2017December 3, 2017dr anneline padayachee

Top 7 Tips to do when you are sick

January 2, 2017January 3, 2017dr anneline padayachee

Hello 2017. Hello New Year. Hello New Appreciation.

April 17, 2016April 17, 2016dr anneline padayachee

Chocolate chia pudding

April 10, 2016April 10, 2016dr anneline padayachee

King Soup aka Rasam

February 21, 2016January 2, 2017dr anneline padayachee

Nutty banana-berry bread

January 31, 2016January 31, 2016dr anneline padayachee

2016. A New Year. A New Mindset. A New Me. And You.

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So I thought the flavours could work: turkey and Brussels sprouts. It turns out I took out a pack of lamb mince... uh oh. To any good mince ragu, it's ideal to add the mince of a skinless pork sausage as it binds the other mince together in a rich, thick, rough sauce. I'm not much into pork sausages (especially after working with pigs), and I need to improve my iron levels, and I'm a bit quirky when it comes to trying things out...so I subbed a pork sausage for... kangaroo sausages..! I also make my own pasta sauce on the fly - no need for jars if you do this recipe. Introducing rich lamb ragu with garlicky broccolini and brussels sprout pasta, loaded with stacks of veggies... (and a couple of hidden skinless kangaroo sausages). This is unbelievably good. On a scale of one to 5, @davidpadayachee gives this 5 stars! (Thanks bro!) Unlike most things I do, I will actually write this recipe down now while I remember it (plus my bro asked me for it..!) and share it with you. #kroo #kangaroo #lamb #youllneverlambalone #mla #australianmeat #pasta #italianfood #mytake #foodismypassion #foodismylovelanguage #health #youarewhatyoueat #eatlikeanutritionist #eatlikeadoctor #dranneline #instagood #instalike #instayum #redmeat #omnivore #healthyeating #eatinghealthy #hiddenveggies #yum #partyinmymouth
What started as a sad looking pizza base with a bit of cheese, tomato paste and salami ended up looking AND smelling AND tasting like Deliciousness warmed up. Pizza is a fun food - and you can improve it's satiety (feeling full) and nutrition properties by increasing its veggie content. I've added onion, 1 whole zucchini (grilled), 1 tightly packed cup baby spinach (shredded), 1 giant mushroom, 1/2 capsicum, 1 chorizo sausage and 1 slice lean smoked ham + 1/2 tsp each of chilli flakes, aleppo pepper, sumac and sweet paprika. A bit for cheddar and done, served with fresh cucumber and rainbow tomatoes. Think about flavors that work together with your veggies and then add layers accordingly. I usually buy a wholegrain fresh pizza base from the deli section of my local supermarket but then top it up with flavours, textures and colours I like to eat. Spinach is a must: any way to #hideveggies is always a winner. So you can make your pizza, and eat it too! Smells so good my brother even woke up from his sleep for it.

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The Black Carrot Doctor

  • Meal Prep Sunday's: how to make satiating breakfast smoothies that last. In the fridge and your… instagram.com/p/Bh2dy8ggwfM/ 12 hours ago
  • What started as a sad looking pizza base with a bit of cheese, tomato paste and salami ended up looking AND smellin… twitter.com/i/web/status/9… 1 day ago
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