As it gets colder I try to implement warming foods and foods that will protect my immune system (as this the time of year when sickness comes a knocking at my door).

Red meat is not a weekly occurrence for me but for when a high source of iron is needed, i.e. monthly, it is a great source, very filling and tastes delicious. (Try to buy organic as well, tastes better and better for the cows).

Base: Onions & Garlic

Protein: Organic beef mince

Carbohydrates: Cinnamon covered sweet potato wedges

Fats: Beef mince fat.

Micronutrients: Courgette, mixed bell peppers, lime

Extras: Protect you in the colder months. 

Cinnamon: prevents clotting, combats fungus

Rosemary: improves memory, reduced muscular pain, aids digestion

Turmeric: anti inflammatory and antioxidant

Paprika: promotes sleep, reduces bacteria, and benefits heart, eyes and skin health

Mild chilli: clears mucus, lowers risk of heart disease and stroke

Lime: helps with a cold, hydration for skin, high source of fibre

Method

• Cut up sweet potatoes into wedges, coat them in oil spray & cinnamon - put on a baking tray in a medium heat oven until par cooked.

• Cut up veggies, place them on a baking tray and place in the oven with the sweet potatoes until par cooked as well.

• Add the onion and garlic to a frying pan and use spray oil to coat. Cook until all meat is a brown colour.

• When all of the food is cooked section out in your tupperware for the allotted days you need and let the food rest for around 10-15minutes then place in the fridge or freezer.

Enjoy up to 3/4 days in the fridge and at least a month in the freezer!