Friday menu

Breakfast  Guacamole  and crackers

Guacamole and crackers

Morning tea kombucha,

Kombucha

Lunch

The fast 800 recipe book pea and asparagus pea mint frittata muffin

Afternoon tea: steamed mini dim Sim

Steamed mini dim sim with Thai oyster sauce

Dinner ..hubbys having same as yesterday

 

Salsa, Mexican beans with jalapenos, rice, lite sr cream and avocado

I had

Gluten free Sausages, homemade onion gravy, steamed vegetables

Total calories for me today 849.

Thursday’s menu

*800 calories for the meals hubby had

Breakfast : we both had same breakfast

The fast 800 recipe book salmon omelette (I used salt reduced salmon and 1 egg not 2), 1/4 avocado (no skin), 3 cherry tomatoes

Morning tea kombucha

Kombucha

 

Crudites (organic carrot, celery, cherry tomatoes) and ranch, lactose free cheese

Lunch hubbys lunch #27 soup

Noodles with miso soup

Afternoon tea : we both had same

Beetroot hummus and crackers

 

Dinner: Hubbys dinner : soup #23

 

Zero sugar dry ginger ale

Supper

SPC peaches in juice

 

My lunch

Steamed chicken w lemon and mint with organic basmati

My dinner:

Fish fingers, guac, mixed leaves, mayo, wrap

Soup #27

My recipe was Inspired by almost instant noodle soup recipe in the fast 800recipe book.

My version 109 calories and slightly different ingredient and I  put it in a takeout soup container with lid rather than a jar and seasoning in separate container so hubby can take to work, then he just has to add his hot water and lunch is done.

Noodles with miso soup

#27 Noodle soup with miso

Ingredients serves 1

1/2 packet slendier konjac fettucine

1 miso paste pouch

1tb organic ginger

1tb dark soy

1/2 green shallot sliced on diagonal

1 Portobello mushrooms sliced

1 handful fresh baby spinach chopped

1 handffresh coriander

1 cup boiling water

Option to add 1/4 ts red chili flakes

Method 

Chop ingredient as listed

Drain fettucine under hot water in sieve

Place mushroom then noodles with remaining ingredients in a microwave bowl  and cover with lid for 4minutes. The boiling water should soften the vegetables but If not hot enough from boiling water microwave for 2 minutes more.

Tuesday’s menu

Breakfast:

Crumbed tenders #1 & #2, lettuce, cherry tomatoes, cucumber, avocado, lite French dressing

Morning tea

1/2 of Guac shown and 4 crackers

Kombucha 1 cup

Lunch:

The fast 800recipe book Banana pecan muffin

Afternoon tea : zero sugar Schweppes dry ginger ale

Dinner: sweet n sour vegetables

Sweet n Sour vegetables see my sauce on separate post

Soups: #15, #9, #23

#15 Chicken & organic pea soup

#15 Chicken and organic pea 

Ingredients serves 1

  • 1 chicken stock cube massell salt reduced
  • 1 cup filtered water
  • 1 raw chicken breast fillet cubed
  • 1 light pinch onion powder
  • 1 light pinch white pepper

Method 

  1. Cut chicken into cubes
  2. Place all ingredient in saucepan
  3. Bring to slow boil then simmer until chicken is cooked through.
  4. Enjoy hot.

 

Soup #23 Mexican Bean Salsa with kale

#23 Mexican beans, kale and salsa (138 cal/serve)

Ingredients serves 2

  • 2-3 branches minus stem Organic Kale
  • 1 Organic carrot sliced
  • 1 stalk Organic Celery
  • 140g Organic mixed beans Mexican style
  • 40g Old el Paso mild Salsa
  • 1 cup Salt reduced chicken stock

Method 

  1. Pull kale off stem and discard stems.
  2. Cut Celery and carrot on diagonal .
  3. Place all ingredient in saucepan.
  4. bring to simmer for about 7-10 minutes.
  5. Serve hot

#9 Miso Chicken hotpot

#9 miso chicken hotpot 

Ingredients serves 1

  • 1 chicken breast fillet cut into strips
  • 1 pouch miso
  • 3 button mushroom sliced
  • 1 green shallot sliced on diagonal
  • 1 cup water

Method 

  1. Place all ingredient in saucepan
  2. Cook until chicken is cooked through no longer pink.
  3. Serve hot

Monday’s menu

Breakfast: (still crook,  not 100% today so taking it easy on my gut)

My breakfast

Lettuce, nitrate free bacon, organic egg, ranch dressing

Hubbys breakfast

Balsamic vinegar, spinach, tomato, bacon, Portobello mushrooms

Morning tea kombucha

Lunch: chicken & organic pea soup

Afternoon tea: dry ginger ale zero sugar

Dinner:

Crumbed tenders #1, garden salad, chips, sweet chili

Crumbed tenders #2, Thai sweet chili sauce

Crumbed Tenders 

Ingredients serves 2 makes 6 pieces

  • Crumbing mixture #1 rice flour organic garlic sea salt black pepper thyme
  • Crumbing mix #2 couscous, plain flour, thyme, paprika, parmesan,
  • 1 beaten organic egg
  • 6 chicken tenders

Method

  1. flatten tenders with mallet first in zip lock bag so it’s not sticky
  2. Beat egg put into tray
  3. Mix crumbing mix #1  place on a plate and mix #2 put on separate plate for dipping
  4. Dip chicken pieces one at time on both sides in egg then drain and dip into crumbing mix #1 or #2
  5. Place rack over a baking tray, a lined metal baking rack with baking paper on a rack
  6. then place chicken on paper on rack. Cover when all done place in fridge for 10-20minutes before baking in 180*c oven preheated
  7. Spray chicken with cooking spray on both sides
  8. Cook chicken on paper lined rack with rack over oven tray.
  9. Place water in oven tray so oven steams while cooking.
  10. Cook for 15-20 minutes *If serving chips, cook 20 frozen straight cut chips at same time on separate tray.
  11. Serve 3 tenders with 1tb sweet chili sauce , 1/2 qty garden salad and 10 baked chips per person

Garden salad

Ingredients serves 2

  • 4 cos leaves
  • 6 cherry tomatoes sliced in half
  • 5 slices cucumber sliced in half
  • 1/2 cheek red capsicum sliced
  • 1/2 avocado sliced into cubes
  • 1tb lite French dressing

Method 

  1. Slice as listed.
  2. Add all ingredient to salad bowl.

Supper

Sunday’s menu

Breakfast: eggs cooked in pie maker

2 Poached organic eggs, 45g smoked salmon, 1tsp lactose free sour cream with sprinkle chives, 1/2 avocado, 1handful coral lettuce and 3 cherry tomatoes (* I had leftovers :3 cherry tomatoes and 1 poached organic egg as I was full)

1 cup Kombucha

Lunch:  hubby had the soup and I omitted red pepper flakes when making I it.

The 8-week blood sugar diet cookbook tomato ham & Lentil soup page 66

Steamed bassa fish fillet  with 1tsp organic  ginger and 1tb fresh mint, 1/3 cup organic organic basmati rice, 1 handful mixed leaves, 2 wedges lemon (my lunch as I’ve been crook all night)

Afternoon tea

1 packet premium Crackers with 1.5 Tb Chris ‘s avocado dip

Dinner: this was my dinner, all organic and steamed in microwave for 4minutes. (Hubby had leftovers from last night)( chicken was pre-cooked in skillet the other day)

Steamed 1/3 cup organic basmati rice and 1/3 cup organic mixed vegetables, 1 pan fried chicken breast with 1Tb lite French dressing

800 Calories Day 3

Breakfast:

Big mushrooms with feta the 8week blood sugar diet cookbook recipe page 30 (130 cal) (2 mushrooms per person )

 

Morning tea: 1 cup kombucha

Lunch:

Vietnamese Pho The 8-week blood sugar diet cookbook recipe page 65 (120 calories)

Afternoon tea :

1tsp Honey, 1/2 banana , 1 slice sourdough

Dinner: Cook with Barb Indian Masala Dhal

Love my Earth Dahl Masala with organic lentils, organic coconut milk, fresh coriander. Served with homemade raita, mango relish

(*this is same spicy spinach & lentils in the 8-week blood sugar diet cookbook but I bought Dahl mix as it was all organic spices)

Supper : none

800 Calories Day 2

Breakfast: not shown 1 slice sourdough toast

The 8 week blood sugar diet cookbook : speedy spicy beans recipe (no red pepper flakes) page 250

Morning Tea : kombucha 1/2 cup

Lunch:

Asian chicken salad

Afternoon Tea:

1/3 cup Rockmelon 1/2 slice lite ham, 2 crackers

Dinner: Chinese banquet (no rice)

Steamed Mini Dim Sum with lite sweet chili sauce

Homemade white garlic sauce w prawns

Asian greens (wombok, shallot, snow peas) & mushroom with chinese oyster sauce

Supper :  1 cup dry ginger ale zero sugar

800 calories Day 1

Day 1

Breakfast: Japanese pancake (*no red pepper flakes)recipe ; the 8-week blood sugar diet cookbook

Morning tea : 250Ml mojo ginger activated kombucha (low sugar, organic)

Lunch: Cook with Barb Recipe See  homemade pizza #3 & #4 and homemade garlic bread

Afternoon tea :  Cook with Barb Recipe : Prawn, Miso & Sesame Salad

Dinner:  Thai red curry (no cauliflower rice ) The 8-week blood sugar diet cookbook, I also added 1/2 cup zucchini

Supper : 250ml zero sugar Schweppes dry ginger ale

Quick easy salads

Prawn miso & sesame salad

Prawn Miso & Sesame Salad (42 calories)

Ingredients Serves 1 

Dressing:

  • 1TB Thai Miso & Sesame Salad Dressing Bought ( ingredients included  soy, miso, garlic, ginger, sesame oil, sugar, vinegar)

Salad:

  • 37.5g mixed leaves ,
  •  0.2cup fresh bean sprouts,
  • 1tsp Asian dried garlic,
  • 25g King prawns Cooked,
  • 2.5g fresh mint ,
  • 5g fresh coriander

Method

  1. Mix Salad ingredients except prawns and garlic together.
  2. Place salad on serving plate.
  3. Top with Prawns, Dressing and Garlic

Asian chicken salad

Asian chicken salad (154 calories )

Ingredients serves 1

  • 60g mixed leaves,
  • 0.2 cup fresh bean sprouts,
  • 5g fresh mint,
  • 5g fresh coriander,
  • 15g red onion,
  • 30g cucumber ,
  • 60g cooked chicken,
  • 2tsp poonsin Vietnamese dressing

Method 

  1. Spray chicken on both sides with cooking spray and place in hot non stick skillet. Cook until sides turn white then flip chicken and cook on remaining side with lid on skillet (or cover pan with foil)
  2. Place Salad on plate and mix well with dressing
  3. Serve with hot chicken.

Homemade Pizzas

Pizza #3

Pizza #3

Ingredients makes 1 large pizza 4 serves

  • 1 Wrap
  • 1tb Organic passatta
  • 6 Thin Salami slices
  • 1 Red capsicum cheek  diced
  • 1/8 Red onion diced
  • 1tb Sliced olives
  • 6 cherry tomatoes halved
  • 1/4 tsp Oregano
  • 1/4 tsp Organic garlic dried
  • 1/4 tspThyme
  • 20g Lactose free pizza mixed cheese

 

Pizza#4

Pizza #4

Ingredients Makes 1 large 4 serves

  • 1 Wrap
  • 1Tb BBQ sauce salt reduced
  • 1/8 tsp Red onion
  • 3 Mushrooms sliced
  • 1/2 tsp Organic garlic dried
  • 1tb Lebanese Garlic sauce
  • 1 BBQ Chicken breast no skin
  • 1tb jalapeno chopped

Garlic bread

Garlic roll

Serves 2

  • 2 rolls
  • 1tb proactive margarine
  • 1/4tsp organic dried garlic
  • 1/2 tsp dried parsley

Method

  1. Mix butter with garlic parsley
  2. Slice roll w dipping sauce into 5 slices but don’t cut through to bottom
  3. Spread herb garlic butter on both sides of each slice

Vietnamese bahn mi inspired

Vietnamese bahn mi inspired 

Vietnamese Bahn Mi inspired

Ingredients serves 1

  • 1 roll
  • 1 handful mixed leaves
  • 2 slices roast pork
  • 2 slices Hormel luncheon meat
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 1tb kewpie mayo
  • 1tb Thai Oyster Sauce

Method

  1. Split roll on top down middle with serated knife but don’t cut bottom of the roll open
  2. Slice luncheon meat into thin slices
  3. Slice pork thinly
  4. Place mayo on both sides of roll
  5. Place mixed leaves  in bottom of roll
  6. Place meats on one side
  7. Then add herbs
  8. Sprinkle oyster sauce on top