Beef Larb Lettuce Cups and catching up….

Yes, I know I have been neglecting this blog so much, it is actually ridiculous!  I guess it is also because I’ve been neglecting myself so much.  The past 18 months or so have been a bit of a rollercoaster ride.  A lot went wrong in my life, but I must also admit – a lot started to fall into place.  A steep learning curve indeed!

I was also recently diagnosed with Adrenal Fatigue Syndrome, and a Vitamin D deficiency, so apart from the crazy weight gain, my body is just really crying for help.  Sigh.  How much longer will I be able to ignore her?  I simply can’t anymore.  It is time to pick myself up on my bootstraps, done my big ass big girl panties – and yes, they are huge, if you really have to know!  😉  For too long I have allowed people and circumstances to bully me, for too long have I bullied myself. Time for the madness to stop.

And the only way to do it, is to take it one day, one meal at a time.  Yes, the social life challenges will still be there – I must just learn to manage it a little better.  And I believe the lifestyle changes start with trying to get the basics right.  Don’t you agree?  So here we go again, taking small steps in the right direction – it is the only way to do it.

So. you probably only wanted the recipe of my yummy lunch – like what the blog has been about since forever – just a straight forward recipe post with no frills or fuss – instead of listening to my ‘issues’!  LOL!  But it is my blog, you will just have to deal with it – and with me!  😉

Here goes!

Larb is a traditional Thai recipe, usually made with chicken or pork mince.  I used beef mince instead.  This recipe serves 1.

120g lean mince

5ml olive oil

1/4 teaspoon garlic and ginger paste

1/4 teaspoon dried chili flakes (you can omit it if you don’t like spicy food).

A sprinkling of Robertson’s Exotic Thai spice

White pepper

A dash of fish sauce

50g cooked pasta rice (orzo)

Finely sliced red onion, cucumber strips, chopped spring onion and cos lettuce leaves to serve

Heat olive oil and add ginger and garlic paste – fry for a few seconds for flavour to develop.  Add lean mince and fry at a medium to high heat until browned (be careful not to burn the garlic though, it will taste bitter!).  You can add a dash of water if the mixture becomes too dry.  Add the rest of the ingredients (except the fresh veggies) and fry together for about a minute.

Let it cool slightly and serve in lettuce leaves, topped with red onion and cucumber strips

Beef Larb

WL breakdown -serves 1, 2 Protein, 1 Carb, 1 Fat, 1/2 Veggies

Advertisements

Summery Strawberry Salad

It seems as if we jumped straight from winter to summer!  And, it is also time to concentrate on getting rid of this ‘winter body’.  Yes, one step at a time!

This salad is so simple, with only a handful of ingredients – and really yummy 🙂

img_20160927_173206

Serves 1

Lettuce and Herb mix (to serve)

150g fresh strawberries, cut in quarters or bite sized bits

25g red onion, sliced

90g smoked chicken, sliced

10g cashew nuts

Salt and pepper to taste

Put strawberries, red oinion, and smoked chicken on bed of lettuce and herbs.  Sprinkle chopped cashew nuts over, season and drizzle with olive oil and balsamic reduction.

Super quick and easy!

dsc_0042

1 Veg, 1 Fruit, 1 Prot, 1 Fat

Thai Mango & Chicken Salad Bowl

This looks sooo pretty (if I do say so myself!) and is quickly to assemble!

20160223_131653.jpg100g cooked angelhair pasta (cooled down)

90g smoked chicken (roughly chopped)

30g carrot and cucumber ribbons (you can make this with your veggie peeler)

10og fresh mango, sliced

A handful of lettuce and fresh herb mix

30g Sweet Chilli Sauce

Salt and Pepper to taste

20160223_131725.jpg

And that is it!

Corn & Pea Salad with Feta

I love a good corn salad – maybe because I am kinda a ‘quanity over quality’ person! LOL!  Okay, not that I’m saying that I don’t value quality – and also I am NOT saying that corn is nothing more than a bowl full of empty quanity!  Hahaha!  So maybe I must just shut up now!  🙂

photogrid_1455619745407.jpg

 

200g frozen corn (I just poured boiling water over and leave it to stand for about 10 – 15 minutes, no cooking required)

70 g frozen peas (using the same ‘no-cook’ trick as above!)

1/4 chopped onion

1/4 chopped green pepper

30ml low fat mayo

15ml sweet chili sauce

20g chopped peppadews

Salt and Pepper to taste

30g low fat feta

Lettuce to serve

 

 

1 Serve – 2 CC, 1 Prot, 1 Fat, 2 Veg