By Christine Salins.
With self-isolation and social distancing, our worlds have suddenly become a lot smaller, which means having to make a greater effort (and almost certainly some changes) to exercise and keep fit.
I know many people who are using this period of hibernation to introduce changes to their lives – changes that they have possibly been thinking about for some time and are now determined to implement.
In these strange and uncertain times, it’s more challenging but more important than ever to stay healthy and eat well.
In her nearly 30 years in the health and fitness industry, Michelle Bridges has helped hundreds of thousands of people lead happier, healthier lifestyles.
She’s done this through her hugely successful online weight-loss program, 12 Week Body Transformation, through television appearances (including as a trainer on The Biggest Loser) and through authoring 16 books on nutrition and fitness.
Her latest book, 12 WBT Low-Carb Solution, (published by Macmillan Australia, $36.99) advocates an easy low-carb approach to healthy eating. It incorporates moderate protein, small amounts of good fat, and smart carbs (low carbs, not no carbs), with an overall focus on natural, unprocessed foods.
The recipes, like the Chicken Patties here, are simple, effective and can easily be incorporated into your lifestyle, whether in or out of hibernation.
The book has dietician-approved meal plans and exercises, and is aimed both at those who are already familiar with the 12 Week Body Transformation program and those who are unfamiliar with it.
It might be just the guidance needed to get through the coming months with new zeal and determination.
Incidentally, the recipe here is a great one for doing up a batch to pop in the freezer (uncooked). Just increase the quantities as needed. You don’t have to use yellow curry paste; if you’ve got something else in the cupboard, use that instead.
Regarding the veggies to serve it with, you can buy pre-made veggie noodles, use a spiraliser, or use a julienne peeler or regular veggie peeler to cut the carrot and zucchini into ribbons.
Chicken Curry Patties with Veggie Noodles
Serves 2
Ingredients
300 g lean chicken mince
2 teaspoons yellow curry paste
1 tablespoon finely chopped coriander, plus extra leaves to serve
olive oil spray
1 clove garlic, crushed
2 teaspoons grated ginger
250 g carrot, cut into noodles
250 g zucchini, cut into noodles
Method
- Combine the mince, curry paste and chopped coriander in a bowl and season well with freshly ground black pepper. Shape the mixture into six even patties.
- Lightly spray a large non-stick frying pan with olive oil and heat over medium heat. Add the patties and cook for 3 minutes each side or until golden and cooked through. Remove and keep warm.
- Lightly spray the pan again with oil and return to medium heat. Add the garlic and ginger and cook, stirring, for 1 minute. Add the veggie noodles, along with a small splash of hot water to create steam. Stir-fry for 2 to 3 minutes or until just tender.
- Divide the noodles and patties among plates, scatter over the coriander leaves and serve.
Recipe and images from: 12 WBT Low-Carb Solution, by Michelle Bridges, published by Macmillan Australia, $36.99.
