Chicken Larb in Lettuce Cups

I have been making this recipe for close to a year…I overheard one of my colleagues at work talking about this amazing dish called ‘ Chicken Larb’….I listened so intently that I copied the recipe down as she spoke!!

And I never looked back….the dish was a life changer…So flavoursome and healthy, fresh and appealing.

I made it recently for my Mum, Dad, Brother and sister-in-law…. all four of them requested the recipe ( here it is guys!!)

So without further ado…Chicken Larb in Lettuce Cups

Chicken Larb in Lettuce Cups

Chicken Larb in Lettuce Cups

Note to the budget conscious– Chicken mince can be substituted for Turkey Mince…I have made this recipe numerous times with Turkey mince and the taste is just the same / some might say even better

Ingredients

500g chicken mince OR 500g Turkey Mince

1 tablespoon Olive oil

1 medium brown onion, finely chopped

1 stalk lemon grass, white part only, finely chopped

3 cloves garlic, crushed

1 tablespoon finely grated fresh ginger

2 sliced fresh red chillies

1 tablespoon fish sauce (or to taste)

1 table spoon soy sauce (or to taste)

½ juice of fresh lime ( or to taste)

1 teaspoon coconut sugar / or brown sugar

1 cup coriander, chopped

1 cup mint, chopped

1 cup bean sprouts (optional)

1 whole lettuce, leaves separated

Chopped coriander and mint for serving

Cooking Method

Heat oil in fry pan, add finely chopped onion, lemon grass, crushed garlic, ginger and chilli and cook for 3 mins or until aromatic.

Add chicken mince and cook, stirring to break up any lumps, for 5 minutes or until chicken starts to brown.

Add the soy sauce,  fish sauce, lime juice and sugar and stir to combine. Set aside for 10 minutes to cool slightly.

Add bean sprouts, coriander and mint and gently toss until just combined.

Spoon chicken mixture into lettuce cups and serve with wedge of lemon, chopped coriander and mint.

Totally YUMMY!!

Other serving suggestions

  • Sprinkle with roasted peanuts for additional crunch
  • Serve chicken mince in lettuce cups on a bed of alfalfa sprouts and grated cheese
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Omelette with Chorizo, Broccoli, Red Onion and Lemon salad

Dedicated to my friend Fernanda, who forever encourages me xx

This recipe is an all time favourite of mine….Since I started the low carb/ low sugar diet breakfast initially posed the greatest challenge…What could one eat for the most important meal of the day that was not laden with carbs and sugar?

The answer : Eggs

Yes, the humble egg…and I have gone to town with the idea, creating many flavoursome omelettes and frittata’s as my main morning meal…Time and time again, I find myself cooking my morning omelette with a side salad of Chorizo, Broccoli, Red Onion and lemon juice…I love it so much that often as my head hit’s the pillow the night before I am already dreaming of my morning cooking regime!

Without further ado…lets crack a couple of eggs and start cooking….

Recipe serves one person

Omelette- Ingredients

2 eggs

1 generous table-spoon of cottage cheese

Tea spoon of grated lemon rind

1/2 a shallot, finely chopped

Chorizo, Broccoli, Red Onion and Lemon Salad- ingredients

1/3 Spanish chorizo, chopped on the diagonal

5 Broccoli florets

¼ Red Spanish Onion, chopped

Juice of ¼ lemon

Pepper to taste

Prepare Salad first

Bring small saucepan of water to boil. Place Broccoli florets into boiling water. Cook for 6-8 minutes, then drain off water and set aside.

( Note Broccoli is best eaten crisp…don’t cook the life out if it!!)

Heat small fry pan. Add chopped Spanish Chorizo and Red Spanish onion. Cook till chorizo is golden on both sides. Add Broccoli, ingredients together. Add  juice of quarter lemon, stir.

Plate salad on plate and return fry pan to stove to use for cooking of omelette

Omelette

Crack two eggs into small mixing bowl. Add generous tablespoon of cottage cheese and stir together. Once both ingredients combined, add tea-spoon of grated lemon rind and the chopped shallot.

Pour mixture into fry pan ( I find that you do not need to add oil to the pan as the fat from the chorizo prevents omelette from sticking)

Cook for 3- 5 mins before using egg flip to fold egg mixture in half in fry pan ( creates a lovely semi-circle) Continue to cook. Use egg flip to flatten Omelette, ensuring mixture cooks through.

Remove Omelette from fry pan once satisfied that eggs are cooked to perfection….Marry Omelette on plate with Chorizo Salad.

Breakfast Perfection….nothing more to say xx

Satay Beef with Bean sprouts, Green Beans, Coriander and Lime

If you are onto a good thing…stick with it! Low Carb, low sugar…no worries! Cooking with these two things in mind can be simple, cost effective and very, very tasty!

And so I present Satay Beef with Bean sprouts, Green Beans, Coriander and Lime.

Yes, the same base that was used in my Yogurt Chicken Curry recipe, but this time the bean spout mix plays second fiddle to a delightful sweet coconut and peanut sauce, slices of tender beef and garlic, onion and chilli.

Before you tackle this simple recipe…a disclosure

Disclosure: I am the first to admit that I don’t cook to recipes….I cook by sight, taste, smell etc…and the roll call of ingredients and there quantities probably best suit people who cook in a similar way, those who are happy to use my recipe as guide, a choose your own adventure approach to making this Satay Beef dish….You decided how much /or how little you use of each ingredients….cook on your terms!!All that can be guaranteed is that you will end up with a SUPER tasty meal to be enjoyed and savoured

Ingredients- Serves 4

500 grams of beef ( I brought beef cut into stir fry strips…cheats prosper!!)

Olive oil

1 onion, halved and then chopped into slices

3 gloves garlic

1 small red chilli, finely chopped

1 small can coconut cream (165mil)

2 heaped tablespoons Peanut Butter (I use 100% Natural Sanitarium Peanut Butter)

1 tablespoon soy sauce

1 tablespoon fish sauce

Optional – 1 or 2 tablespoons of water to create sauce consistency if needed

Salt and pepper to taste

Rice OR

Bean Sprout, Green Bean, Coriander and Lime juice- Serves 2

4 Handfuls of bean sprouts

10 Green beans, roughly chopped

Coriander

Lime juice

Salt/Pepper to taste

Cooking Method

Slice onion, use a garlic crusher and crush garlic cloves.

Finely chop red chilli.

Place olive oil into fry pan and turn on the heat. Place onion, garlic and chilli into pan and cook until onions are soft.

Add beef to fry pan. Cook beef with onion, garlic and chilli mix (should take about 10 minutes)

When beef is cooked, add coconut cream and peanut butter. Stir through chicken mix. Add water if needed be to create smooth sauce consistency( 2 tablespoons should be plenty)

Simmer for 3 minutes.

Remove from heat and add the juice of ½ a lime. Stir lime juice through the satay

Serve with Rice OR

Bean Sprout, Green Bean, Coriander and lemon juice

Combine all ingredients in a bowl. Divide mixture into two bowls.

Eat and Enjoy!

This dish is heavenly, slightly addictive and a guaranteed crowd pleasers…even if you happen to be cooking for one!!

Yogurt Chicken Curry with Bean Sprouts, Green Beans, Coriander and Lemon juice

This recipe( the Yogurt Chicken Curry part anyway) was bestowed upon me by a girl I had the honour of working with as a 23-year-old in Edinburgh, Scotland.

Sharanjit and I spent 6 months in 2002 working in a pub on the Royal Mile, Edinburgh called Deacon Broadies. We worked many shifts together, pouring endless pints of cider and serving haggis to the intoxicated.

I don’t know recall why the recipe for Yogurt Chicken Curry came to be in my possession…but as I was not a fan of haggis, I was certainly glad to inherit it!!

It came to me in spoken word form…and remained forever in my memory.

And 10 years later, I continue to cook Yogurt Chicken Curry…. It left a lasting impression, its simplicity,  flavour and  colour made it impossible to forget.

And it is fitting to include the recipe in my blog…for the dish is compliant with a low carb/low sugar approach to living. Instead of using rice, as a replacement the curry can be served on a bed of bean sprouts, green beans, coriander and lemon juice.

You are welcome to follow my lead, or use rice ( but I must say my bean sprout mix was super tasty and complimented the curry perfectly)

Yogurt Chicken Curry

Disclosure: I am the first to admit that I don’t cook to recipes….I cook by sight, taste, smell etc…and the roll call of ingredients and there quantities probably best suit people who cook in a similar way, those who are happy to use my recipe as guide, a choose your own adventure approach to making Yogurt Chicken Curry….You decided how much /or how little you use of each ingredients….cook on your terms!!All that can be guaranteed is that you will end up with a SUPER tasty meal to be enjoyed and savoured

Ingredients below will serve 2 adults

1 Chicken Breast

Olive oil

2 cloves garlic

1 teaspoon fresh ginger

1 brown onion, finely chopped

1 small red chilli, finely chopped

1 teaspoon cumin powder

1 teaspoon turmeric powder

Handful of coriander, chopped

4 tablespoons of natural yogurt

Lemon juice

Water

Rice OR

Bean Sprout, Green Bean, Coriander and lemon juice

4 handfuls of Bean Sprouts

10 Green beans, roughly chopped

Coriander

Lemon Juice

Salt/Pepper to taste

Cooking Method

Chop onion, use a garlic crusher and crush garlic cloves. I also use garlic crusher to mince the ginger ( once I have prepared ginger by removing the skin and cutting into small pieces)

Finely chop red chilli.

Place olive oil into fry pan and turn on the heat. Place onion, garlic, ginger and chilli into pan and cook until onions are soft. Add teaspoon of cumin and turmeric. With a wooden spoon, combine spices with other ingredients.

Chop chicken into bite size pieces. Add to fry pan. Cook chicken with onion and spice mix( should take about 10 minutes)

When chicken is cooked, add 4 tablespoons of natural yogurt to fry pan. Stir through chicken mix. Add water if needed be to create smooth sauce consistency( 2 tablespoons should be plenty)

Simmer for 3 minutes.

Remove from heat and add the juice of ½ a lemon to the curry as well as some chopped coriander. Stir both ingredients through the curry.

Serve with Rice OR

Bean Sprout, Green Bean, Coriander and lemon juice

Combine all ingredients in a bowl. Divide mixture into two bowls.

Enjoy…let the sights, smell, texture and taste of a dish guaranteed to transport you somewhere special…for me, each time I eat this dish, I am back in Edinburgh Scotland!!

Who knows were it will take you!!

Healthy Chocolate Crackles

Dedicated to D.P.A, Happy 1st Birthday

D.P.A turns ONE

D.P.A turns ONE

My friends beautiful baby boy turned 1 yesterday

Hard to believe that a whole year has passed since the birth of D.P.A

But one has to believe….it was a year ago that this blog post appeared, heralding in D.P.A’s triumphant arrival to planet earth: D.P.A’s first blog appearance, Oct 2011

For his birthday celebrations, in keeping in line with my low carb /low sugar approach to life, I set about researching kids party food treats….my heart set on making chocolate crackles.

The humble chocolate crackle…the very thought evokes memories of childhood…birthday parties, celebrations and all things nice, sugar and spice.

And to my surprise…the  Chocolate Crackle recipe can be reworkedgoodness can be inserted, with the nasties left out…all the while staying true to flavour and texture.

And so Hip Hip Hooray for D.P.A’s first birthday, and for this little / big man ( D.P.A might just have turned one, but he is already in size two clothing!) inspiring and challenging me to create healthy sweet treats for young and the young at heart to enjoy.

Healthy Chocolate Crackles

Ingredients

125g coconut oil ( 8 tablespoons )

2 cups Puffed Brown Rice

3/4  cup desiccated coconut

¼ sweetener ( I used Nativa)

¼ cup Cocoa

Method

Melt coconut oil on low heat.

Combine all dry ingredients in a mixing bowl.

Pour in melted coconut oil, stir till all ingredients combined.

Place in patty cases and refrigerate for 30 minutes ( or till set)

Enjoy the taste of childhood

Consumption Advice

One might not be enough!

Coconut oil melts in the heat…and I took these crackles to a beach bbq, on a hot day…and yep, the oil melted very quickly, and crackles did not hold their shape. Best enjoyed straight out of the fridge.

Almond Meal Pancakes – with Blueberries, Lime and Double Cream

Dedicated to Little Lisa

Almond Meal pancakes with Blueberries, Lime and Double Cream

Almond Meal pancakes with Blueberries, Lime and Double Cream

The key to low carb / low sugar diets to treat each meal as a special occasion, a celebration.

Prepare each meal with love, think about the ingredients you will use in advance, planning is key….where will you source the fresh produce, a local market, health food store or supermarket?

Experiment…not everything will be success…but your failures in the kitchen will teach you as much as your successes do!

Enjoy the cooking process, the learning curve that you are on as gradually eliminate carbs and sugar food products from your diet.

Having just returned from holidays…I well and truly fell of the low carb/ low sugar bandwagon…But I am getting back on the horse…I REALLY noticed the effect of sugar on my body whilst away….The busy mind, difficulty with sleep and depleted energy sources ( it was as if I had a SUGAR hangover…it hurt!!)

But awareness of how my body reacts to sugar, more so than carbs, makes me more determined than ever pick up where I left off…So the low carb/ low sugar approach to life is once more in full swing.

And so I present Almond Meal Pancakes– with blueberries, lime and double cream

The perfect way to start ANY day

Makes 6 pancakes  / Serves 2-3 people

1 cup almond meal

2 Eggs

¼ water ( for puffier pancakes you could use sparkling water)

1 teaspoon baking powder

1 teaspoon of Natvia/ Stivia ( optional…you may not want to add sweetener)

Punnet of Blueberries

Some heavenly double cream

Place butter in pan, melt and spread around the pan.

Spoon pancake patter into pan ( you may need to use the back of a spoon to spread  pancake batter around the pan)

After pancake batter has been in pan for 2 mins cooking, press desired amount of blueberries into batter. Flip pancake over to cook other side.

Repeat till pancake mixture is no more!

** You may prefer to cook the pancakes without inserting blueberries into the batter. Make your pancakes, and when finished, place desired on amount of blueberries into pan, heat through….and then place liberally on your yummy almond meal pancakes.

Serve with double cream

Impossibly good

xx

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