“Be the best at the things that require no talent” – Paul O Connell
This is was an absolutely delicious dish and one that I was very satisfied eating as well.
As Runners and sportspeople, it is important we eat a healthy biased diet and not worry too much about counting the calories.
Of course, this only applies to athletes but there is a high risk of eating disorders, especially in youngsters up and coming and getting in to the sport, in Athletics and distance running, cycling, gymnastics, boxing etc.
I love to watch and meticulously analyse my body fat and weigh in once a week but between these times if we are training hard, it is much more important to feel healthy and fit rather than sacrifice your health. Even as athletes it is just as important to feel happy in our own bodies.
This dish is rife with high carbs and it you train hard, don’t be afraid to gorge on the carbs if you feel like but also learn to look at food attractively and without always thinking how many calories are in it.
5% Fat Beef mince ( 166 Calories, 5g Fat, 1g Carbs, 31g Protein)
175g Wholewheat Spaghetti ( 290 Calories, 2g Fat, 58g Carbs, 0g Protein)
100g Feta Cheese, crumbled ( 276 Calories, 23g Fat, 1g Carbs, 17g Protein)
400g Tin Chopped Tomatoes ( 47 Calories, 0g Fat, 7g Carbs, 3g Protein)
1) Pre-heat the oven to gas mark 6
2) Put the mince beef and crumbled feta cheese in to a mixing bowl.
3) Mix and knead it all well with your hands until the feta and mince are well mixed.
4) Take bits of the mixture at a time and using all the mixture, make 6 reasonably sized balls, using your hands to mound them all in to shape.
5) Place in a deep baking dish and cook in the oven for approximately 35-40 minutes. Halfway through cooking you will see a lot of the juices eminating from the balls.
6) Once they have finished cooking, add the chopped tomatoes to the baking dish and stir well, using the emanated juices as part of the sauce too.
7) Place it back in the oven and cook for a further 8 minutes.
8) Meanwhile, bring a salted saucepan of water to the boil and cook the Wholewheat Spaghetti for approximately 8 minutes on a medium to high heat until al dente.
9) Put the Spaghetti on to plates or in to pasta bowls, top with the meatball marinara and garnish with parmegianno cheese.