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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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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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