Love a good fish and chips but didn’t have the chips. I had oven wedges instead that cook in oven 180*C for 20 minutes. While its cooking I make the salad and Dipping sauces and I steamed the fish (basa fillet) in microwave steamer 6 minutes and its done. Dipping sauce is sweet chili sauce and garlic aioli placed into a ramekin. Garden salad with baby spinach leaves, cherry tomatoes and cucumber Slices.
I needed to use up some chicken thighs so this was a great way to do it without a stir fry. (Recipe inspired by Australian Healthy Food Guide June 2018 Issue Page 72)
Ingredients serves 1
1 Chicken Thigh (Antibiotic free)
1 Miso Soup Pouch
1 Green Shallot
1 Packet steam fresh mixed greens
1 Garlic Clove Minced
1tsp Ginger cut into fine strips
Slice the chicken into strips.
Cut the shallot on diagonal slices.
Use a Garlic Mincer to mince garlic.
Peel and slice ginger into fine strips.
Add all ingredients to pot and cook on low heat until chicken is cooked through.
Serve hot in bowl.
I wanted to experiment with eggplant and flavours to go with it so teamed up this little beauty for brunch.
5 Slices Eggplant
5 Slices Beetroot (buy organic raw beet and cut by me)
3 Baby Mushrooms
3 slices tomato
50g lamb steak
2 Rings Red Onion
1Tb Balsamic Vinegar
Cook lamb in non stick skillet to your liking (I didn’t even add oil to pan) then remove from pan and rest
In skillet add eggplant, beetroot, mushrooms, tomato, onion and cook until eggplant is done and others are soft
Assemble on plate with eggplant first in a flower shape then top with beetroot and mushrooms between the eggplant.
Top middle with tomato slices and then place lamb on top with onions
Drizzle the balsamic around the stack .
Self Catering 4 day Weekend Trip . I am happy we have meals we can stay on track with. We do have full kitchen facilities but I find if I pre-make then its only a reheat job and no stress and everyone can enjoy the weekend. But as its hubbys birthday we are going to celebrate it.
Breakfast are the berry, greek yogurt, seeds and nuts with museli pots,
Lunches are premade salads,
Dinners are hot meals
and 2 meals out.
Snacks : Bliss balls, Miso Soup for me
Snacks : Apples & Peanut toast for hubby
Herbal Tea &. Water bottles for me
Coffee for hubby.
Eat Out for Hubby’s Birthday
Meals Out Birthday Dinner
Meal #2 Out McDonalds on way home
I had some eggplant leftover from the Skinny eggplant lasagne so I placed it on foil lined tray sprayed with cooking spray. then layer the eggplant strips flat. Topped with a sprinkle of each smoked sweet paprika, garlic powder, parsley flakes and grated lactose free cheese (Liddle’s). I am not normally a fan of eggplant but this was delicious and I will be making it again. It makes a great substitute for a healthy version of garlic bread without the carbs
I love creating new recipes and now have more ideas to do thanks to this great healthy diet. I have lost weight on it so far and so has hubby (a dress size down for both of us already! its only been a few weeks since starting)
I came across this combination a few years back and decided to do it as I had ingredients to use up. Hubby loved it. I just did 2 chicken breast fillets into cubes, 1 pouch of sundried tomatoes with oil, 4 mushrooms sliced, and 1 handful of cheese on top. Place all ingredients after cutting into oven proof dish and bake 180*C for 25 minutes. Place 1 large beet cut into 6 and 2 purple carrots cut lengthwise into 3 then 1Tb balsamic Vinegar into 2nd dish and place in oven at same time to cook as chicken.