One of my most favorite dishes, and I even use it at times as a soup too.
- 2 x 270 g | 9.5 oz tins coconut cream
- 1 kaffir lime leaf
- 1 lemon grass stalk white part only
- 1 portion of thai red curry paste
- 500 g chicken thigh cubed small (you can use breast if you like)
- 20 g fish sauce or alternatively 10 g soy for vegetarian (Low Sodium please)
- 5 g stevia powder
- 200 g red bell peppers or green peppers
- ½-1 tsp himalayan salt depending on preference
- A handful of torn up Thai green basil to serve
Metric – Imperial
- Add 1 tin of coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min do not bring to boil
- Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 on low heat so just simmers
- Taste and add salt to desired amount, break up chicken gently with a spoon, add the peppers and cook for a further 7 min on low heat
- Pour curry into server, stir through torn up thai green basil and let it sit for 5 mins covered until serving. I also used a dash of Lemon Grass and it was just delish!
- Serve with Miracle Noodles.
Substitute fish sauce for soy sauce and add 500 g preferred vegetables at appropriate time. .To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.
- 1 Handful fresh chervil
- Stevia to taste
- 2 Garlic Cloves
- 1 Handful freshly chopped flat
- 30 g Coconut Oil
- 150 ml Plain Yoghurt
- Zest and juice of 3 Lemons
- Freshly ground himalayan Salt
- 2 baby chickens
- 600 ml Low sodium chicken stock
Wash and dry the chicken. Zest the lemons and squeeze the juice. Lift the skin off the breast and gently work your fingers between the flesh and the skin to seperate them.
Crush the garlic. Pick some of the thyme leaves off the stems. Mix together the butter, garlic and thyme leaves, half the lemon zest and some seasoning. Spread the seasoned coconut oil on the chickens and over the flesh of the breasts.
Season the birds inside and out. Strew the rest of the thyme over the base of an oven proof dish and sit the birds on top, breast sides down. Pour over half the stock and a squeeze of lemon. Roast in the preheated oven until the juices run clear (aprrox 50 minutes dependant on the size of the birds).
Turn the birds after 1/2 hour and baste with the pan juices leaving the skin on the breast to crisp. Remove the chickens from the cooking dish and keep warm whilst you make the sauce.
Cook together the rest of the stock and the lemon zest and juice with a little stevia. Use to de-glaze the cooking dish scraping up all the crusty cooking juices and simmer them together to amalgamate the flavours.
Strain into a clean pan. Add the yoghurt and cook down fairly hard to reduce and caramelise the yoghurt. Season carefully and add a little more stevia if necessary (it depends how tart the lemons are) Finish the sauce with a good handful of freshly chopped parsley. Remove the breasts and legs off the carcasses and serve with a coating of the sauce.
Fancy something a nice treat for a change #BettabodsWeightLossWarriors.
1/2 cup whole Almonds
10 individual packets Stevia Sweetener (Sugar Substitute)
3 large Egg Whites
1/2 tsp Pure Almond Extract
1/2 tsp Cinnamon
1/8 tsp Cream Of Tartar
This recipe is suitable for all phases except the first two weeks of Induction due to the almonds.
Heat oven to 93°C. Line a baking sheet with aluminum foil.
In a food processor, chop nuts with sugar substitute until nuts are finely ground.
In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Add the cream of tartar, almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.
With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry.
Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.