We now have budding WOOTers following in our footsteps; well, actually they’re called GLTR (Girls Love To Run), and pronounced “Glitter.” They’ve only been at it for a couple of weeks so we’ll let them get more fully established before reporting on them, but in the meantime here’s a couple of nutritious recipes for your active girls: Pork and Red Lentil Shepherd’s Pie, and Flourless Mini Choc-Nut Muffins.
Pork and Red Lentil Shepherds Pie
1 tbsp olive oil
1 small onion, sliced
2 cloves garlic
1 medium carrot, roughly chopped
1/2 lb lean pork pieces
1/4 cup flour
1 1/2 cups organic chicken broth
1/2 cup water
1 cup red lentils, uncooked
2 tbsps tomato sauce
1 tsp worcestershire sauce
2 medium sweet potatoes (orange or yellow)
2 tbsps butter
1/2 cup shredded cheese
In a frying pan, saute the onions and garlic in olive oil, then add the carrots and let cook for a few minutes. Remove the vegetables from the pan with a slotted spoon and transfer to a blender or food processor. Add 1/3 portion of the chicken broth to the blender, and pulse until the vegetables are minced.
Next, add the pork to the fry pan and cook for a few minutes (add a little extra oil if needed). Once the meat is brown, add the flour and quickly whisk. Then slowly add the remaining broth, making sure to whisk as you’re pouring so that there are no lumps from the flour. Stir in the water, tomato sauce, worcestershire sauce, and mix well. Add the lentils and vegetable mixture, and slowly bring the liquid to a boil before lowering the heat and simmering (cover with lid), on low for approximately 15 to 20 minutes.
While the lentil mixture is simmering, boil the sweet potatoes until tender. Mash with the butter (and a little milk if too dry).
Fill individual ramekins with the the cooked lentil and pork mixture, to two-thirds full. Top each ramekin with mashed sweet potato and shredded cheese, and top with black pepper. Bake in a 375 F pre-heated oven for 20 minutes.
Flourless Mini Choc-Nut Muffins (super easy by the way)
1/2 cup sunbutter
1/2 cup peanut butter [or use any nut butters you have, either a combination or just one kind]
2 medium sized bananas
2 large eggs
1 teaspoon vanilla (try making your own!)
2 tablespoons of honey
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Chocolate chips – a small handful
Preheat oven to 400 degrees F.
Place all ingredients, except the chocolate chips, into a blender or food processor, and blend until well mixed. Pour batter into a greased mini muffin tin. Top each muffin with a few chocolate chips. Bake for approximately 10 minutes.
[Taken from this recipe]