Have you ever considered how much red meet you eat in a week...a month...a year?  Don't get me wrong red meat has its place in a well balanced diet.  Plus red meat is a great source of protein and it's iron content is more readily available in comparison to its leafy counterparts.  It's also a good source of zinc which helps boost immunity and not forgetting those all important B vitamins that preform a whole host of actions in every cell in the body.  

However most of these nutrients in red meat can be found in other foods too; so what I'm asking you to do is to add a vegetarian day to your weekly meal plan.  Experiment with new vegetables, grains, beans and lentils.  Invest in a 'spiralizer' and have fun turning all your vegetables into spaghetti! You could even attempt to perfect the almighty vegetarian curry.

Here's the nations favorite with a healthy twist.  I like to whip this up when I want something quick and easy.  The variations of ingredients in this recipe are endless, so feel free to add or omit what you like. Here's how I make mine........Enjoy

Ingredients

• 1 bell pepper roughly chopped

• ½ red onion diced

• 2 cloves garlic diced

• 1 courgette sliced

• Handful of mushrooms quartered

• 2 stalks of celery chopped

• 300g mixed beans (Dutch brown beans, chick peas, haricot beans)

• Small bunch of basil chopped

• 340g crushed tomato sauce (not from a can)

• Pinch or two of Cayenne pepper (optional)

• Himalayan salt and pepper

• 2 tsp. Coconut oil

• 300g Wholegrain spaghetti

Method

• Cook the spaghetti in a saucepan according to cooking instructions

• Meanwhile melt coconut oil in a frying pan

• Add peppers, onions, courgette, mushrooms, celery & cayenne pepper & sauté for 5 mins.

• Then add the tomato sauce & garlic and allow to simmer on low heat for a further 5 mins

• Finally add the mixed beans and basil and simmer for another 5 mins

• Season to taste and serve

• Enjoy