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Pappardelle with chorizo

Toughening up, plus delicious pappardelle with chorizo and basil

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The past week or so has been really positive following my last post. Reading back I feel like it was a bit of a “woe is me” whinge fest. I have since toughened up – and my resolve for health first, rather than just weight loss,  has been restored.

Weekend breakfast

Two free-range eggs – a slice of bacon and two delicious tomatoes made for a filling, and pretty healthy weekend breakfast

I think that might have been where I got a bit depressed. When I strive for health, I feel positive – but when I strive for weight loss first – well, I get down. And, as you can gather, I don’t necessarily think the two go hand in hand. There are unhealthy skinny people out there – and there are fuller-figured people who are fit and healthy. We all come in different shapes and sizes and each have our own health concerns to deal with. it just so happens that my health concern, PCOS – makes it not only hard to lose weight – but weight is a key indicator for the improvement, or deterioration of symptoms.

Sunrise

With beautiful sunrises like these over Ocean Grove beach – who wouldn’t be inspired to get up and walk each morning?

So, with health in mind, I’m proud to say I walked every day of the week, except Friday.

With being on the cusp of the end of daylight savings – it was so dark I decided to allow myself a sleep in. But with sunrises like the one below – why wouldn’t you want to get out of bed and welcome the new day?

 

Healthy cereal

Cereal is something I’ve never been a fan of – but I’m getting used to it. It’s great for eating at my desk while checking emails in the morning.

This week was also full of delicious food. There was bacon and eggs – one egg, one piece of bacon, and two generous portions of grilled tomato. It was balanced, filling and really delicious. I ate breakfast every single morning as well – and increased my water intake. They sound like such simple things, but when I’m not in the right frame of mind, well I stop drinking water, only consume coffee and ignore my morning hunger pangs. I’ve also got a container of healthy cereal on my desk for when I don’t have time to eat before I leave home. I have never been a massive cereal fan – but this is great to have when I’m checking email in the mornings.

So, everything seems to be going well. I have also decided I won’t be jumping on the scales any more. I’m going by how I feel and how my clothes feel on. So no more weight woes for me! It’s all about health from here on in!

I know it seems contradictory to have a pappardelle recipe today, seeing as we are talking about healthy eating – but unlike your bikini body/biggest loser style approaches – I’m into moderation, not total exclusion of whole food groups. So, even though this was so yummy I could have eaten a mountain of this – I tried to reduce my portion. I think even a little less than what I served myself is ideal – but I’m working on it

This recipe is so super easy, and really created by using what we had in the fridge. Matt loves chorizo sausage and so I included that – I just didn’t actually serve much on my portion. But, it did give it wonderful flavour.

Give this a try on a busy week night. Serve it with some fresh lettuce lives and you won’t be disappointed.

 Pappardelle with Chorizo and Basil

Pappardelle with chorizo

  • 1 red onion, finely chopped
  • 1 chorizo sausage, cut into fine rings
  • 1 garlic clove, finely chopped
  • 1 cup of white wine (I used a sav blanc)
  • 250gm of dried or fresh pappardelle cooked as per packet directions
  • A good handful of fresh basil leaves – roughly chopped (or just ripped)
  • 1 red chilli – chopped
  • Parmesan, shaved for garnish
 
Place a large pot of boiling water over a high heat. Add a few good pinches of salt and pop the lid on and bring it to the boil.
 
Meanwhile – in a large frying pan, add a drizzle of olive oil and once it’s reasonably hot, add the chorizo. Once it’s sizzling and starting to colour up – add the onion and a pinch of salt. Cook for two minutes or until the onion begins to soften. Keep the pan moving regularly and then add the garlic. Cook for another minute then raise the heat and add the white wine. 
 
By this time your water should be boiling. Cook the pasta as per packet directions. Once it’s done, scoop out some of the pasta water into a cup and set aside. Rinse the pasta and add the cooked pasta to the sauce. 
 
Toss the pasta gently through the sauce and add some or all of the pasta water to ensure there is enough sauce. The pasta water binds the sauce. 
 
Serve the pasta between four bowls and garnish with basil leaves, chilli and shaved Parmesan.
Stay tuned on Friday for an exciting new initiative coming to Uforic Food. I can’t wait to share it with you!

 

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