Sauce #2/1tb flour, 1/2tsp cayenne pepper, 2Tb keens curry powder, 1/2 cup organic chicken stock, 1/2 cup raw c coconut milk,1Tb Desiccated Coconut, light pinch sea-salt and light pinch black pepper. Garnish Green Shallot or fresh Coriander can be used
I used 2 serves of the base chicken dish ingredients then added sauce #2 to complete the dish. All cooked in 1 pot *Except coconut milk. Cook until chicken is done then add the coconut milk at the end so it doesn’t curdle.
I have reverted back to some old recipes I use to make all the time but I have updated them to a healthier versions.
Chicken Sausage with homemade mushroom sauce (organic flour, bone broth, mushrooms, organic butter, garlic, lactose free milk) served with steamed baby carrots and steamed greens
Turkey shepherds pie no mash
Grass-fed beef stroganoff with Gluten-free/wheat-free pasta and steam green beans no cream used lactose free milk for the creaminess
Chinese Lemon Sauce (Lemon juice & zest, rice flour, honey, water)
Sweet n sour sauce (kepjap manis, tomato sauce, apple cider vinegar, chicken bone broth, raw sugar, pineapple juice, arrowroot powder, water, shoux xing cooking wine ) w chicken breast, carrot,celery, onion, capsicum, green shallot, pineapple. Seeved with spring rolls baked in oven served with sweet chili sauce
Food prep couldn’t be simpler this week. Freezer meat and veg. Frozen vegetables are snap frozen so a quick 2 1/2-3 minutes in microwave and they are done. Meat takes about 10minutes to cook or steam fish in microwave 6minutes . Photo done after prep no meals are cooked here except bolognaise
Winter Week 1 Prep
Sausages with homemade bbq sauce, mash, mixed greens
Steam fish coconut tumeric rice steam veg sate sauce