Last week was a rather disappointing week. It had started off so well! But by Wednesday, I had gone off track. It all started with a late shift at work, I intended to leave to head to the gym, all the meals for the day were planned and until 4.30pm, it was going well. Realising I wasn’t going to make it out of work on time, I had a protein flapjack (not part of my pre-planned meals for the day), this then lead to another one (each at over 200 calories). When I finally got home, it was another protein flapjack from my graze box, again unplanned, then venison burgers and salad for tea as planned. This then led to a generally over calorie day on Thursday which spilled over into Friday. I’ll admit these over calorie days (which I have a feeling exceeded over 2000 calories each day) are full of of nuts, dark chocolate, fruit, dates and nut butter. So there are worse things I could be eating, but it’s an awful lot of fat and sugar. I then made the mistake of having some wraps and a pastry and I’ll be honest, my body was not happy. My stomach cramps came back on Friday night with a vengeance, not so subtly reminding me that whilst something’s may be tasty, they are simply not worth it.
Not ideal. But these things happen, no point dwelling, time to move on.
So, in order to ensure this week I don’t have a repeat I have been hitting the cookbooks again to find some more tasty meals. And yet again Amelia Freer has come to my rescue. I was looking for something that wouldn’t need too long to heat up at work, fairly versatile as I would want it with either salad, quinoa or rice and easy to batch bake.
I stumbled across these Chicken, Leek and Mushroom Meatballs. (aside: her full recipe for this also includes an almond sauce with quinoa and leeks but I just made the meatballs themselves.) I’ll admit mine aren’t the prettiest ones you’ll see, but trust me, they are tasty, high in protein and low in saturated fat! They don’t even need that many ingredients, now that’s my kind of dish
1 ½ Leeks (the picture has 3 leeks, as if you’re doing her full recipe you need 3 but I didn’t correctly read the recipe beforehand *Duh*)
1 Egg Yolk
2 Chicken Breasts
250g Button Mushrooms
½ Tablespoon Chopped Fresh Chives
Olive Oil – for frying
Pepper to taste
- Chop the chicken breast into strips, then add to a food processer and blitz into a mince.
- Chop the leeks into fine strips and the mushrooms down so they are small.
- Add the oil to the frying pan and heat. Once hot, add the leeks and mushrooms and cook on a high/medium heat for roughly 10 minutes. Stirring regularly until all the moisture has gone. Leave to one side to cool.
- While the mixture is cooling, pre-heat the oven to 150⁰c.
- Once the mixture is cool, add the chicken, egg yolk, chives and leek + mushroom mixture into a mixing bowl. Mix it all together until well combined. Add a bit of pepper then mix again.
- Line a baking tray with tin foil. Using a tablespoon, scoop some of the mixture out and roll into a ball, place it on the lined tray. And repeat until all the mixture is used up. It should make 16 meatballs.
- Cook in the oven for 10-15 minutes, until it’s cooked through but we want to ensure it stays juicy to try to avoid overcooking it.
- Then serve, I chose to do mine with some frozen vegetables as it was quick to whip up, but you can go with anything really!
Makes 16 Meatballs and serving size of 4 per serving
3.0g Fat ( 0.4g are Saturated Fats)