It was a cool Sunday afternoon in the middle of January when I realised I was not the only one on Hong Kong Island trying to curb my festive ways and kick-start the new year – and a new me. I had jumped on the wagon at the beginning of 2015, but oddly enough I kept tumbling off. Yes, it was a rude shock when the mirror stopped lying to me and the effects of all the late nights, decadent dinners, cute Christmas cut-out biscuits and my laid-back approach to health and fitness became apparent. So what was a girl in Hong Kong in dire need of a health overhaul to do?
Well, to begin with, I got out there on Bowen Road with my new-look neon Nike Airs and sped off at an incredible pace, covering all of 30 metres in no time at all. Then, of course, like an old car that hasn't been maintained, my stride shortened as I began to feel the need for a pit stop to fill up with water and motivation. Basically, I conked out. But at least I was out there, communing with all the other failed new year health-kickers – which not only made me feel better, but also made me realise that I needed to start by enriching the body with healthy food.
The thrust of my revised health kick was to keep it simple: no more fancy diet plans with a new dish for every meal, no more recipes that I don't have the time to follow, no more ingredients that nobody has ever heard of. It was time to get real. Fortunately, I work in the food industry and my company, Farmer's Kitchen, brings in naturally farmed meat and gourmet food that are good for you. It makes sense to me to draw up a simple eating plan first and then attempt the physical exercise – once my body feels better about itself.
So since, the middle of January, I've been choosing a beef or lamb cut from our range and creating from scratch a straightforward dish to feed myself and those dearest to me. Here's a recipe for a healthy dinner that I got from my folks on the farm.
Farmer's Kitchen premium rib eye steak
Green Farmhouse Drover's Salt
2 eggs per half dozen slices of beef
Fresh herbs (I use thyme, mint and flat parsley)
Cut thin slices of Farmer's Kitchen premium rib eye steaks
Bash the steaks flat with a rolling pin
Coat the steaks first with the flour, then with the mixed breadcrumbs and herbs seasoned with salt and pepper, and then dip them in the whisked eggs
Chill in the fridge for at least 30 minutes
Cook on the barbecue for about 15 minutes, or fry in a pan with a light spray of oil
I like to serve beef schnitzel with a salad dressed in our favourite new Rosie's Honey Mustard Dressing. Yum!
My revised health kick lets me choose protein from a wide range. Some days I opt for a lamb rack and prepare cutlets. On other days I may cook some lamb tenderloin and make mini-souvlakis. Every day is different. I don't feel that the fatty marbling in beef is bad for you, least of all if it’s natural. It adds flavour to the meat. Everything in moderation!
Combined with some light walking, jogging or a cycle class, my diet has made me feel far lighter and brighter than I did at the start of January. If you keep your meals simple, with a touch each of protein and veggies, perhaps in a salad, you can still reach the health goals you set at the beginning of the year.
Good luck in reaching with your health goals in 2015. For more simple recipes from the farm or information about Farmer's Kitchen food, or if you have any comments, please email me and I will get back to you.