Focus on Cheese
Cheese is one of our best and most economical protein foods. It is extremely versatile and can be eaten at any time of day, cooked or uncooked. As sauces, salads, cubed, made into a pie filling or for sprinkling as a topping it is easily digestible and comes in so many different types and flavours you will be able to find one which suits all tastes and all age groups.
Cheese is known to have been eaten by Greeks, and Romans over two thousand years ago. Cheese probably originated with nomantic Arabic tribesmen, who carried ewes milk in bags made from a sheeps stomach. The Heat of the sun combined with the rennin in the stomach 'bag' would have turned the milk sour, creating curds and whey.
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Don't Under estimate Eggs
Dont underestimate eggs. Cheap to buy, easy to store (don't store them in the fridge, its not necessary), full of protein, they fill you up for ages. An egg can be almost anything within a dish: title role or bit-part, starter or pudding, sweet or savoury. They are an excellent compliment to cold meats, onions, herbs, and cheese.
Eggs are so common in the kitchen that we take for granted the changes heat has on them.
From 75 calories, a chicken egg supplies every amino acid the human body needs and a glut of minerals and vitamins, especially vitamin D which is quite rare in nature and vital for people who don't see much of the sun. An egg white contains almost no fat and, apart from its water, is almost pure protein. The yolk contains still more protein, and its fat is mostly unsaturated.
If you get a chance, buy eggs "at the gate", but remember there won't be a use by date stamped on these, but they will be considerably fresher than the ones you buy at the supermarket which will have already been sitting around for at least 10 days before you buy them 'fresh'
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