I’d be the world’s worst vegetarian. Sure, I love a green smoothie as much as the next nutrient junkie, but if a meal doesn’t have animal protein, it just doesn’t feel like a meal.
I have a serious protein abuse problem. I’d like to shrug it off as a sign of fuelling my body with exactly what it needs for all the intensive exercise I do, but the reality is, that half marathon was completed two months ago and I’m just pure carnivore.
It’s a habit that was formed long before my love affair with kettlebells. I remember being a little kid sitting at the dining table one night my grandparents were visiting and debating the process of eating my dinner with my grandmother. She was making a point that the best way to tackle your plate was to tackle all the veggies first and you would be rewarded with the delicious meat at the end. It was a nice tactic, but even six year old me could see plainly that if you filled up on veg before you got to the meat you were seriously ripped off.
Take no risks. Always eat the protein first.
I’m loving this warmer weather in Brisbane, which just feels perfect for seafood. There’s something about light dishes, seasoned with fresh flavours and gifts from the sea that just make me feel like I’m on holidays. I bought this squid ink linguine at a speciality deli but it’s surprisingly becoming more popular. I’m sure most good quality delis and farmers markets will stock it, but you can substitute regular pasta if you prefer. It’s perfect with the lightness of garlic, chilli, sumac crusted calamari and topped with tiger prawns.
Because let’s be honest, too much protein is never enough.
Squid ink linguine with king prawns and sumac calamari
1 garlic clove, crushed
1 red chilli, sliced
Parsley, to serve
6 whole, cleaned tiger prawns
1 batch Jess Cox Sumac Salt and Pepper Calamari
200g squid ink linguine
1. Cook your calamari and drain on paper towel
2. Cook linguine in a large pot of boiling salted water then drain and toss with garlic, chilli, a drizzle of olive oil and lemon
3. Heat 1 tbs olive oil in a saucepan to high and add prawns, cooking until they are no longer translucent
4. Toss calamari into the pasta and top with the prawns and parsley