Lunch: chicken cakes with roasted veg and salad

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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.

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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.

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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.

 

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Lunch: Noodles with baked veg and crispy duck

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Here is another simple lunch, with duck as the main protein this time. Duck is one of my favourite meats, but it is quite rich and greasy, so I don’t have it all the time, but it was nice to have as a treat.

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I cooked everything in the oven in one dish, except the courgette noodles.

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Ingredients

  • 1 duck leg
  • 1 large sweet potato peeled and chopped
  • 4 parsnips peeled and chopped
  • one onion roughly chopped
  • one courgette spiralized
  • fresh ginger finely chopped
  • 1 clove of garlic put through a squeezer
  • handful of pomegranates
  • odourless coconut oil
  • rock salt

Method

Boil the parsnips until soft then place in a flat dish with sweet potato pieces, onion, duck, garlic, ginger, pomegranate seeds, coconut oil and a pinch of salt and place in the oven on gas mark 5. About 10 minutes in mix everything into the coconut oil, then cook for another 40 minutes , then chop up the duck into pieces and serve with some courgette noodles.

To prep the noodles, heat up a frying pan with some odourless coconut oil, then place the courgette noodles in there and fry for a few minutes, then serve with the duck mixture.

Lunch/supper: Tarragon chicken with mixed veg, kale and simple pesto

 

IMG_1046Here is another simple, but tasty lunch that was easy to prep. I just chucked all the ingredients in a dish and placed in the oven for around an hour and twenty minutes, mixed it round a few times, and then could forget about it. I then munched it with some kale and pesto. The pesto only has four simple ingredients, which seemed to work well together.

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Easy and simple meals are now my focus, to make things hassle free and relaxed, which helps me to feel better and save energy. I used tarragon in this recipe, as it goes really well with chicken, but is also a mast cell stabiliser, so useful in helping the body to heal if you have some sort of mast cell condition, I also added thyme, which I usually add to most recipes as it’s a great anti – histamine and mast cell stabiliser too.

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Ingredients

  • 2 organic chicken pieces
  • 2 sweet potato’s sliced into chunks with their skin still on
  • 2 apples sliced into chunks
  • half a fennel roughly sliced into pieces
  • 2 cloves of garlic roughly chopped
  • fresh thyme finely chopped
  • fresh tarragon finely chopped
  • handful of basil
  • roughly 6 tablespoons of olive oil
  • rock salt
  • handful of kale.

Method

Put the oven on gas mark 5, then get out a oven dish, and put the chicken, sweet potato, fennel and and apple in the dish with some coconut oil, also rub some of the coconut oil onto the chicken, then sprinkle the chopped herbs and garlic over the chicken, veg and apple mix, add a little salt, then bake in the oven for around an hour and 20 mins. Roughly 10 minutes in mix the oil into the veg and apple, and also pour a bit over the chicken.

For the pesto simply take some of the sweet potato from the oven mix, around two tablespoons and place in a food processor with the basil, olive oil and salt and then blend for around half a minute and it should be ready to munch. Serve the meal with some boiled kale, only should take around 5 minutes to cook through, and the meal is ready to munch.

Lunch: Turmeric chicken breast with mashed swede, carrot and caramelised onions

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This meal I have created is supper simple, but packed with healthy nutritious food that will hopefully leave you feeling great. I used turmeric in it, which for some people can be a problem, so just leave it out, or replace it with another herb or spice you can tolerate. I have turmeric only very occasionally and then usually it is ok.

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I used raw organic honey with the onion as it is mean’t to be low histamine and usually tolerated, but I don’t use it all the time only occasionally again. I also used red onions as they are higher in quercetin then white onions and also sweeter as well.

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Ingredients

  • 1 organic chicken breast
  • small chunk of fresh turmeric finely chopped
  • 1 clove garlic
  • fresh thyme
  •  fresh basil
  • 4 carrots roughly chopped
  • half a swede chopped
  • 2 red onions sliced
  •  teaspoon of raw organic honey
  • rock salt
  • olive oil

Method

Slice the chicken breast in half and flatten the pieces, then heat some of the coconut oil in a stainless steel frying pan, once hot add in the chopped fresh turmeric, garlic, and thyme, salt and chicken, and fry for around 10 minutes on both sides, then it should be ready to much.

As the chicken is cooking, boil the carrots and swede together, once soft then mash with olive oil and add some salt in

For the caramelised onion, heat some coconut oil in a pan, then add in the onion, and fry until soft, then add in the honey and fry for a few more minutes until caramelised, then it’s ready to munch with the chicken and mashed swede. I sprinkled some basil over the top and a drizzle olive oil for extra flavour and texture.

Lunch: Chicken, tarragon and sweet potato sauce with noodles

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Here is another simple meal that was very tasty and filling, I used ginger and tarragon in it, which are both good for a histamine and mast cell condition as they are both mast cell stabilisers  and natural antihistamines. They also worked well with the other ingredients and gave it lots of flavour.

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Ingredients

  • 1 chicken thigh chopped
  • 1 white onion finely chopped
  • 1 garlic put through a squeezer
  • 1 sweet potato peeled and diced
  • nice chunk of butternut squash diced
  • half a carrot diced
  • 1/4 courgette diced
  • half a handful of tarragon roughly chopped
  • chunk of fresh ginger chopped
  • rock salt
  • coconut oil (odourless)
  • 1 courgette put through a spiralizer

Method

Heat up the coconut oil in a pan, then add in the onions garlic, chicken, ginger, tarragon and salt and fry for a few minutes until the flavours start to come through and the chicken is sealed. Then add in the sweet potato, butternut squash, carrot and courgette, then cover with about a cup of water, let it come to a boil, then let simmer for around 40 minutes. For the courgette pasta, heat up the coconut oil in a frying pan, add in the pasta and fry for a few minutes, then it’s ready to serve with the sauce.

 

Lunch: Summer Chicken salad

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I have recently got back from a long shift, and hopped on my bike for the first time in ages, as had it stored at work, the intensity of trying to get up a hill and failing miserably has made me realise  just how unfit I am, so this is the start of trying to get a little fitter, which hopefully should raise my energy levels in the long run.

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I got home starving so had to cook something straight away. This salad I have cooked quite a few times lately as have become a little a addicted to it and it’s so easy to make. Once I cook something that works, I tend to shuffle it down my throat until dooms day, which is probably not a very good way to go about things, but at the moment my diet is so limited I just stick to recipes that I can tolerate and work. For the chicken salad I used sweet potatoes instead of normal potatoes and used lots of fresh herbs to give it lots of flavour.

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Ingredients 

  • 1 organic chicken breast roughly diced
  • 1 white onion sliced finely
  • spring of thyme
  • 2 sweet potatoes roughly chopped (skin still on)
  • 3 spring onions finely chopped
  • 1/4 cucumber finely chopped
  • 1 celery finely chopped
  • 1 sweet apple finely chopped
  • handful of chives finely chopped
  • handful of coriander finely chopped
  • organic olive oil
  • coconut oil (odourless)
  • rock salt

Method

Put the sweet potatoes in a pan and boil for around 20 minutes, or until soft, then drain and put into a bowl. In the mean time heat up the coconut oil in a stainless steel frying pan, then add in the onion, thyme, salt and chicken breast pieces, cook for around 25 minutes until cooked through, then mix it all in with the sweet potato, also adding the coriander, chives, cucumber, spring onions, apples, olive oil and a little more rock salt and mix it all through, then it’s ready to munch.

 

Lunch: Simple lamb and cherry summer salad

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Here is a quick summer salad I have come up with to save time and energy in the kitchen. I am trying to come up with easy fast meals at the moment, that are still yummy and low histamine, as no one likes to spend hours in the kitchen, especially when you are not well.

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I used a small amount of ingredients and the salad didn’t take longer then 20 minutes to prep, but came out really tasty and Moorish and the cherries gave it that added exotic taste. The added lamb gave the lunch the protein it needed to fill you up, but was still a light summer salad packed with nutrients and flavor.

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Ingredients salad

  • 1 organic lamb steak
  • thyme chopped finely
  • 1 clove garlic
  • half a onion sliced into fine rings
  • rock salt
  • 7 fresh cherries halved
  • small handful of lettuce leaves roughly chopped
  • half a handful of parsley roughly chopped
  • half a sweet potato grated
  • coconut oil odourless
  • pinch of rock salt

Method

Heat up some coconut oil in a pan, add the lamb, thyme, onions and pinch off salt, fry until the lamb is cooked through, turning and mixing as you go, will take about 20 minutes for the lamb to cook through, but still be succulent. Then place the lettuce, grated sweet potato and parsley on a plate ,slice the lamb and place it on top, along with the onions and cherries and then sprinkle the dressing over it all and it’s ready to munch.

Ingredients dressing

  • 4 tablespoons olive oil
  • 1 apple juiced
  • teaspoon of raw honey
  • tablespoon of chopped chives
  • rock salt

Mix all the ingredients together, then pour over the salad.