Baby and You


Here’s six delicious, nutritionally balanced recipes from Get Lean, Stay Lean that the whole family will love

Serves: 4

Per serving
Calories: 500
Protein: 30g
Fat: 24g
Saturated Fat: 10g
Carbohydrate: 37g
Sugars: 12g
Fibre: 7g

1/2 carrot, diced
1/2 celery stalk, diced
2 shallots, finely chopped
1/4 green pepper, diced
2 garlic cloves, finely chopped
2 teaspoons smoked paprika
250ml (9 fl oz) tomato passata (puréed tomatoes)
2 tablespoons no added salt tomato paste (concentrated purée)
1 small cos (romaine) lettuce, washed and pulled apart into individual leave
Tomato salsa
300g (10 1/2 oz) lean minced (ground) beef (or lamb, pork or veal mince, or a mixture of two meats works really well)
50g (1 3/4 oz) grated mature Cheddar cheese
130g (4 1/2 oz) lower fat natural yoghurt
400g (14 oz) tinned black beans, drained and rinsed (use red kidney beans if you can’t find black beans)
8 mini wholegrain tortillas (25 g/1 oz each)
1/2 avocado, mashed with the juice from a wedge of lemon and freshly ground black pepper
Splash of red wine (or beef stock)

1 Heat a large frying pan over medium heat. Add the mince (you shouldn’t need to add any oil as there is enough fat in the meat) and cook for 7-8 minutes, stirring often and using a wooden spoon to break up any clumps, until the meat is evenly browned.

2 Add the carrot, celery, shallots, pepper, garlic, paprika and passata to the pan. Bring to the boil, then reduce the heat, cover and simmer for about 45 minutes.

3 Add the beans, tomato paste and red wine. Cook for a further 10 minutes to cook off the alcohol and heat the beans.

4 Meanwhile, preheat the oven to fan-forced 140°C (275°F/Gas 1). Wrap the tortillas in foil and warm in the oven for about 10 minutes.

5 Serve the burrito filling in the middle of the table with separate bowls of the mashed avocado, lettuce, salsa, grated cheese, yoghurt and warmed tortillas for everyone to make up their own burritos.


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