This is a picture of Kale.
I now eat shit like this. It’s green and cabbagey and smells like it came from the earth. That’s because it did. Beside it is a melon. I also eat healthy crap like melons too.
Can you believe it?
Me neither. At my baby shower, my friends turned up with swiss roll, love hearts and crocheted blankets. “I remember how you love to eat cake for breakfast,” said one of my best friends, who had the pleasure of sharing a house with me for a few years. And she wasn’t lying, I did love to eat cake for breakfast.
But, I’ve changed. This may or may not have something everything to do with joining slimming world. That in itself deserves a whole other post. And that post is coming. Soon as I reach my target weight. How long it takes is entirely up to my will power and drinking habits. So, it may be a while.
I’ve learned a lot about food over the past few weeks. Cooking rates, by me, in the kitchen, have trebled. So has my spend in the vegetable aisle in the supermarket. The one thing that has gone down is my weight. So yay to that.
Last night, I had to throw a dinner together. The child had been pawned off with a cracker and jam and I was required to work around a sticky floor, paw prints on the back of my knees and more cries for jam. She can’t speak yet so it was more like “UGH!”
My patience was gone. But I did manage to make a stir fry. I used coconut milk, some sugar and peanut butter, so this was far from slimming world friendly, but compared to how I used to cook and eat, this is super healthy for me.
Ingredients
- Two chicken breasts
- Red pepper
- Onion
- Spring onion
- Pac Choi or Kale
- Clove of garlic
- 200ml coconut milk
- Chilli flakes
- Egg noodles
- Slice of lime
- Two teaspoons of peanut butter
- Two teaspoons of brown sugar
Method
Fry the chicken in fry lite cooking oil. (Magic stuff). While chicken is cooking, put noodles onto boil. They should be done in ten minutes. When chicken is browned add clove of garlic and spring onion. Fry for a minute or two and add pepper, onion and kale. When vegetables are as hard or soft as you like them, squeeze lime juice over and add a pinch of salt for flavour. Cover with coconut oil and add sugar, peanut butter and chilli flakes to the milk. Make sure it’s well mixed through and simmer for a few minutes. Add noodles to the wok and give a good shake and stir. Et voila.
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