Here is a simple lunch that I came up with, which is so easy to make and also very tasty and will fill the carb gap if you can’t eat any.
I used an electric grater and food processor as it saves so much time and hassle and makes life just that little bit less complicated, especially if you are not well. Again I served the meal with sweet potato in the mixed veg, as that is genuinely my bread replacement these days.
Chicken cakes – Ingredients
- 2 carrots grated
- half a courgette grated
- 2 cloves of garlic
- half a onion grated
- handful of fresh chopped parsley
- 2 boneless chicken thighs
Method
For the chicken cakes, get out a food processor, and if you have a grater attachment, then use that to grate the veg. Then keep the veg in the processor and take the grater off, add in the chicken, garlic, salt and parsley and turn processor on for about a minute until everything has been mixed and blended together. Then get a flat try out and line with stick free paper, then divid the mixture into small separate balls and flatten them into round flat little cake shapes. Then place in the oven for about 40 minutes.
Mixed veg and chicken – Ingredients
- 1 skinless chicken breast
- chunk of butternut butternut squash diced
- 1 sweet potato peeled and chopped
- 1 onion roughly diced
- 2 spring onions chopped
- odourless coconut oil
- rock salt
- fresh turmeric
- drizzle of raw honey (optional)
- fresh thyme and Rosemary
Method
Put the chicken, butternut squash, potato, onion, spring onion, fresh turmeric, honey, rosemary, thyme, coconut oil in a dish and bake for around 10 minutes until the oil has melted, then mix it into the veg and cook for around 30 minutes until all the veg is cooked through, then serve it with the chicken cakes and also with a fresh salad on the side.
Histamine Harmony 