The nights are darker. The days are colder. You’re slowly spending more time at home as autumn begins to hit hard. At this time of year, you just want to curl up with a steaming bowl of something YUM. But comfort food doesn’t have to mean making unhealthy choices. In fact, now is the perfect time to try on a new recipe or two and fill up your freezer with tasty one-pot meals.
Here are some of my favourite one-pot recipes to try as the days get shorter.
Chicken and Chorizo Jambalaya
Add a little cajan kick to your eating with this easy one-pot dinner.
- 1 tsp Olive Oil
- 6 (Boneless Chicken Thighs)
- 1 Large Onion (Diced)
- 1 Red and 1 Green Pepper (Diced)
- 1 Courgette (Sliced)
- 3 Cloves Garlic (Crushed)
- 100g Chorizo (Chopped)
- 1 tbsp Cajun Seasoning
- 250g Long Grain Rice
- 400g Tinned Tomatoes
- 350ml Chicken Stock
- First, chop your chicken into bite size chunks and fry it off in a heavy-bottomed pan (with lid) and set aside. Now add the onion and cook until soft.
- Throw in the peppers, courgette, garlic, and chorizo with the Cajun seasoning – cook for 3 to 4 minutes.
- Add the chicken back in along with the rice and stir until everything is coated in the smoky oil.
- Add the chicken stock and tomatoes and season well with salt and pepper.
- Cover and allow to simmer for 35 minutes or until the rice is cooked through.
- Enjoy with some stir fried greens for a quick and tasty weekday meal.
Chipotle Bean Chilli
This meat-free dish is deep, dark, and perfect for banishing the autumn chill.
- 1 tbsp Olive Oil
- 1 Large Onion (Chopped)
- 3 Cloves Garlic (Crushed)
- 1 to 2 tbsp Chipotle Paste
- 800g Mixed Beans
- 800g Chopped Tomatoes
- 1 tbsp Brown Sugar
- Chopped Spring Onions and Cheese (To Serve)
- Heat the oil in a large pan and fry off the chopped union until soft. Add the garlic and fry for a further minute or two.
- Add the chipotle paste and cook for another two minutes before adding the beans, tomatoes, and sugar.
- Simmer on a low heat until the beans are just starting to break down and the sauce is thick and dark.
- Sprinkle with spring onions and vegetarian cheese and serve with wholewheat tortillas.
Mediterranean Fish Stew
This bright and zingy stew will make it feel like spring on even the dullest of days.
- 1 1/2 tbsp Olive Oil
- Lemon Juice
- 2 Garlic Cloves (Crushed)
- 1 Red and 1 Green Pepper (Chopped)
- 100ml Fish Stock
- 200g Passata
- 2 tsp Harissa Paste
- 2 Fillets Firm White Fish
- 1 Medium Sweet Potato
- 50g Pitted Black Olives
- Preheat the oven to 200C
- Peel and chop the sweet potato into cubes. Drizzle with olive oil and season. Bake for 20 minutes or so until soft and just turning golden.
- Cut the fish into bite sized chunks and season well. Drain and rinse the beans.
- Add oil to a large frying pan and fry off the garlic and peppers for one minute. Then add the harissa and cook out for a further minute.
- Now, add the fish stock, passata, and beans, season and simmer for five minutes.
- Add the fish and cover, simmering on a low heat for five to seven minutes, until cooked through.
- Stir through the roasted sweet potato and olives, and add a squeeze of lemon juice before serving.
What’s on your menu this weekend? I hope you get the opportunity to try out a new dish and spend some time doing a workout that you love. If you’re struggling to stay motivated as the temperature drops, get in touch with our friendly team. At Fit Fusion PT, we are all about year round fitness and we can help you hit some awesome goals before we wave goodbye to 2019. Get in touch to find out more about the services we offer. Until next week, stay amazing.