True health cost of lockdown revealed, as Coles and the Heart Foundation launch Cook with Heart Challenge
Constantly being near the kitchen has led to more than half of Australians putting on weight since being confined to their homes during self-isolation.
Hibernation
Don't miss out on the headlines from Hibernation. Followed categories will be added to My News.
Unlimited access to the kitchen has resulted in more than half of Australians putting on weight since being confined to their homes.
The pandemic has turned households’ usual eating habits upside down, with 54 per cent of people admitting to letting themselves go, according to a new Heart Foundation survey.
It found 29 per cent were eating more to relieve stress and boredom, while 26 per cent were eating more desserts and nearly a quarter were snacking more than their usual habits.
“Even before lockdown, poor diet was a leading risk factor for heart disease which, sadly, takes the lives of 48 Australians every day,” Heart Foundation Group CEO, Adjunct Professor John Kelly said.
MORE NEWS
$25 isolation product that’s selling out
Bizarre lockdown trend you need to know
Vogue reveals groundbreaking new shoot
As households slowly emerge out of quarantine, it may be hard to leave behind some of these unhealthy habits.
Health experts strongly recommend Australians prevent excess weight gain during this difficult time by swapping out packaged snacks for fruits and vegetables.
Heart Foundation dietitian Beth Meertens said with a few changes, families can make better food choices which can benefit their heart and overall health.
Recognising what we’re eating and adding vegetables to every meal are some easy steps in getting a handle on the situation.
“Eating well for your heart is about looking for opportunities to include healthy foods in every meal, and to take the time to enjoy them,” Ms Meertens said.
To combat obesity and promote better eating habits, the Heart Foundation and Coles are teaming up with celebrity chefs to encourage home cooks to create and share heart-healthy recipes and raise vital funds to help save lives from heart disease.
Starting today, families can join the Cook with Heart Challenge and cook five or 10 heart-healthy recipes in 10 days and raise money for the Heart Foundation at the same time.
“Being stuck at home makes it so easy to open the fridge every five minutes,” said Courtney Roulston.
The MasterChef star joins other celebrity chefs Curtis Stone, Luke Mangan, Colin Fassnidge and duo Dan and Steph Mulheron, who will each cook a different recipe on Channel 7’s What’s for Dinner segment.
“From curries to gnocchi, tacos to frittatas, there’s never been a better time to cook some real tasty and delicious meals that will benefit every household,” Ms Roulston said.
There are 20 heart-healthy recipes to download, cook and share when you register at cookwithheart.com.au
Those who register and donate also double their chances in the prize pool to win Coles gift cards, with a total of $5000 worth available to win.
The supermarket will also match the total donations raised to a maximum of $100,000.
FISH TACOS
Cooking Time 10 minutes (preparation 20 minutes)
Serves 4 (3 tacos per serve)
INGREDIENTS
1/3 cup reduced plain Greek yoghurt
500g skinless, boneless white fish fillets
1 tablespoon olive oil
2 teaspoon Mexican chilli powder
1 teaspoon ground paprika
1 teaspoon ground cumin
312g packet (12) corn tortillas
12 small baby cos lettuce leaves
1 avocado, sliced
75g feta cheese, crumbled
Lime wedges, to serve
Tomato and jalapeno salsa
1 bunch fresh coriander
3 medium tomatoes, cut into 1cm pieces
½ small red onion, finely chopped
2 tablespoons pickled sliced jalapenos, drained, finely chopped
2 teaspoons lime juice
METHOD
1. To make salsa, set aside half the coriander bunch for serving. Finely chop the remaining coriander (leaves and stems) and place into a medium bowl. Add tomatoes, onion, jalapeno and lime juice. Mix to combine.
2. Place yoghurt in a small bowl. Stir in about 1 tablespoon water to give a pouring consistency. Refrigerate salsa and yoghurt while preparing tortillas and fish.
3. Place fish fillets in a large shallow dish. Add combined oil, chilli powder, paprika and cumin. Rub spice mixture over fish to coat evenly.
4. Heat a large, lightly greased, non-stick frying pan over a medium-high heat. Lightly toast tortillas in hot pan for 20-30 seconds on each side, until warm and lightly browned. Remove. Wrap in foil to keep warm.
5. Cook fish fillets in same non-stick frying pan over a medium-high heat for about 3 minutes on each side, or until fish is cooked and lightly charred. Transfer to a plate. Using 2 forks, break into large flakes.
6. To serve, top warm tortillas with lettuce, fish, salsa and avocado. Sprinkle with feta and drizzle with yoghurt. Garnish with reserved coriander sprigs. Fold in half. Serve with lime wedges.