As much as I love chicken, every now and then I can groan at the thought of another dinner, with chicken breast as the base. But, it’s healthy, blah, blah, blah!
Attempting to do something different, I raided the cupboards for inspiration and found a tin of apricots.
To start this dish, I gently sweated off some chopped onions in a deep frying pan, before adding in diced chicken breast and allowing it to brown. Then, it was in with some sliced mushrooms and a chicken stock pot. I also tipped in a tin of apricots, juice and all.
To make the sauce, I wanted a sweet chilli sauce, only I didn’t have any! So, I thought how I could improvise and used tomato ketchup and chilli flakes, with a pinch of dried thyme. To help thicken the sauce, I made a cornflour slurry and stirred that in.
A couple of minutes before the dish was ready, I added a handful of spinach and allowed that to wilt, before serving with couscous.
I’m still trying – and failing! – to slim down for our wedding in October, so I’m doing my best to be mindful with my food choices.
As a quick lunch recently, I knocked up a super easy asparagus and poached egg. I spotted an olive loaf in the supermarket, which I absolutely love, so I started with two slices of that, each topped with a poached egg – I do the drop into a whirlpool of boiling water method to do mine, with a splash of white wine vinegar.
In a frying pan, I heated some coconut oil and lightly cooked some British asparagus spears and wilted some spinach. Once the veggies were nicely done, I added them to the plate, along with a small piece of my favourite blue cheese and just added a grind of fresh black pepper.
Easy, quick and good for you. It would also make a fabulous brunch.
It was another experimental dinner last night for Mr Fiancé. Like me, he’s on a slim down for the wedding, but is quite happy eating his carbs, which I’m cutting back on. He’s big into his chicken at the moment, but after having it with rice a lot, he asked me to whip him up a tasty chicken sandwich, that was still healthy.
I started by pounding a chicken breast to make it equal thickness and then coated in flour, dipped it into beaten egg and then into my special oaty mix. This mix was simply basic porridge oats, cayenne pepper, hot chilli powder, chilli flakes, garlic powder, paprika and cracked black pepper. Yes, my fiancé likes things hot and spicy.
Once I made sure the chicken was nicely coated with oats, I popped it onto a lined baking tray and put it in a pre-heated oven at 190C for around 25minutes – check it’s cooked through before serving.
To serve, I got some crusty bread, made a sweet chilli mayo with just a mix of these two condiments and smothered the bottom piece with that, layered up with salad and chicken and put some mango chutney on the top layer.
Apparently, it was a very good dish – too spicy for me! – but well worth a try I think.
The health kick continues, as the wedding slim down gets into full swing. So far, so good – I’ve lost 1.5lb in the first week. Slowly but surely! I do have eight months to get there.
This morning, I figured it was time to get back into smoothies. They’re so easy to whizz up.
I had a small punnet of blueberries.
Add a banana and a splash of milk and just blended it with a hand blender until smooth.
Ta-da! Easy breakfast, that’s tasty and healthy!
Like most people, I don’t enjoy dieting. However, with my wedding now all booked for this year, the clock is well and truly ticking for me to lose the 2 stone that’s been haunting me for the past two years.
I’m currently running – on the spot indoors admittedly – for an hour a day, which my pedometer says is around 7miles. On top of that, I’m doing sit ups, crunches, leg raises, planking and squats. I can’t say I’m enjoying any of it, but needs must.
Food is a struggle for me too, because I love tasty things! I’m being very good though and going for high protein where possible and avoiding chocolate, which isn’t easy.
I’ve been turning to my warm steak salad a lot and tonight, I opted for a warm chicken salad. Quite simply, I just cooked a chicken breast, cut it into pieces and served on a bed of mixed salad leaves, tomatoes, spring onion and avocado with just a small crumbling of cheese for added texture and flavour. Instead of a dressing, I used just a little balsamic vinegar and walnut oil.
I love whipping up a soup. It’s so easy, you near enough just throw everything in a pan and let it take care of itself.
I had a mountain of veg that was just crying out to be used up.
Very simply, I peeled and very roughly chopped:
2 small potatoes
a handful of carrots
a red onion
a white onion
a good handful of sprouts
I add the potato as a thickening agent. Otherwise, any veggies you have begging, just throw them in! I also put in a chicken stock pot (use veggie stock if you’re keeping it all vegetarian), some course black pepper, paprika, onion salt and dried basil.
Top up the pot with water and allow to simmer until all the veggies are soft, then liquidise to your liking with either a handheld whizzy thing, or blender.
Once smooth, I allow some blue cheese to melt in. Again this is optional, depending on your taste or dietary requirements.