Benefits Of Eating Meat

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Eating meat has multiple benefits as it is essential for the human diet. People usually say that this may not be important, but it is surely required. Meat is an excellent source of protein and helps your body to get the desired nutrients. Meat also contains high fiber that is needed by your body. Not getting enough dietary fiber can eventually lead to polyps in your intestines. The healthiest forms of meats are probably lamb and fish. The best thing to get out of meat is protein.
6. Baked Cod Chorizo
• Serves: 4
• Average hands-on time: 25 min
• Total preparing time: 45 min
INGREDIENTS
• Two tablespoons of olive oil
• 4 ounces Spanish chorizo, thinly sliced
• 1 pound gold potatoes, sliced
• 2 leeks
• ¼ teaspoon saffron threads
• Salt and
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Linguine Spicy Shrimp
• Serves: 4
• Hand Time: 20 min
• Total preparation time: 20 min
INGREDIENTS
• ¼ cup olive oil
• 1 ½ pounds peeled and deveined jumbo shrimp
• Two cloves garlic
• ¼ to ½ teaspoon crushed red pepper
• Kosher salt
• Two bunches watercress, thick stems removed and torn (about 6 cups)
• 1 tablespoon grated lemon zest
DIRECTIONS
Cook the pasta according to instructions marked on the package. When cooked, drain the pasta, reserving some of the cooking water. Wipe out the pot and heat the oil over medium-high heat. Add the shrimp, red pepper, garlic and ½ teaspoon salt. Keep tossing the mixture occasionally until the ingredients are cooked, 3 to 4 minutes. Now reduce the heat to medium and add the lemon zest, pasta and ½ cup of cooking water and cook till the sauce coats the pasta which take around 1 to 2 minutes.
9. Bacon-Wrapped Pork Tenderloin
• Serves: 4
• Hands-On Time: 20 min
• Total preparation time: 35 min
INGREDIENTS
• One pork tenderloin
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• Four sprigs of fresh thyme
• Four slices of bacon
• One tablespoon olive oil
• 2 fennel, cut into eighths
• 8 dried
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Add the spices, lamb and curry powder then cook gently for 15 minutes until lamb is browned all over. During this time, peel and slice the garlic, ginger, and onions. Add all the sliced ingredients and coriander leaves to the pot, then cook for 10 to 15 minutes until softened. Tip in the chickpeas and then crumble in the stock cube. Pour in the tomatoes. Season lightly with sea salt and black pepper and bring to boil. Cover with a lid and reduce the heat to low for 1 hour 30 minutes until the lamb is well cooked and tender, and the sauce has reduced. Finally, add spinach and coconut milk to the pan and stir well to bring it to a boil. Serve with basmati

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