chicken stir fry with parsnip white sauce

img_1203.jpg

Here is s simple chicken noodle mix, with a parsnip white sauce, that worked very well together, it was also very filling too.

IMG_1202

I have been craving noodles and white sauce lately, and the parsnip sauce was a good replacement for the traditional white sauce. This meal I shall definitely be making again.

 IMG_1207

Ingredients

  • 2 chicken breasts chopped
  • 1 white onion finely chopped
  • 3 spring onions chopped
  • half a carrot finely chopped
  • 1 celery finely chopped
  • half a sweet potato finely chopped
  • 2 cloves of garlic through a garlic squeezer
  • 1 courgette put through a spiraliser
  • handful of fresh dill and basil
  • coconut oil (odourless)
  • Pinch of rock salt

White sauce

  • 3 Parsnips peeled and chopped
  • 6 tablespoons of olive oil
  • rock salt

 

Method

Heat up the coconut oil in a pan, then add in the chicken, garlic, onion, spring onion, salt and fry for a few minutes until the chicken is cooked on both sides and the flavours are coming through, then add in the carrots, sweet potato, celery, fresh dill and basil and gently saute for about 25 minutes.Then add in the courgette noodles and cook for another minute, mixing as you go.

For the white sauce, boil the parsnips until soft, then blend with the olive oil and some rock salt until smooth. Mix the white sauce in with the noodle stir fry and its ready to munch.

Advertisements

Beetroot chicken soup

IMG_0597

This beetroot and chicken soup is supper simple and easy to make, but yummy and very nourishing and warming to the soul.

IMG_0593

The soup is inspired by a Russian soup called borscht that a family friend once made. I made the soup with similar ingredients, but I just altered some bits to make it low histamine, I also left out the sour cream in the end, but can always be added if tolerated. The soup would then be served with some black bread, but could also be any bread that is tolerated, or crispy parsnips if can’t tolerate any grains or nuts.

IMG_0598

Ingredients

  • 2 beetroots chopped
  • 2 white onions finely chopped
  • 1/4 sweet potato peeled and chopped
  • half  a courgette chopped into pieces
  • chunk of butternut squash finely chopped
  • 1 chicken breast chopped into pieces
  • fresh rosemary
  • fresh thyme
  • fresh basil
  • coconut oil (odourless)
  • rock salt

Method

Sweat the onions in the coconut oil until golden brown, then add in the chicken and herbs and gently saute’ for around 5 minutes, then add in the rest of the veg and around a cup water, bring to a boil, then gently simmer for around an hour, add more water if needed, then it’s ready to munch.

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.

IMG_1048

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.

IMG_1053

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.

Supper: lamb mix, sweet potato and coleslaw with dill sauce

IMG_1001

It’s been a while since I have posted a new recipe as I have been spending time trying to heal and try and get myself back on track. This recipe is simple and summery, but the combination worked well together and is very healthy too.

IMG_1003

Ingredients

  • 1 large sweet potato diced
  • handful of diced lamb
  • 1 onion
  • 1 garlic
  • thyme
  • rosemary
  • rock salt
  • odourless coconut oil
  • 2 apples
  • 1 carrot
  • 1 beetroot
  • 1 celery
  • handful of dill
  • olive oil
  • rock salt

Method

Heat up the coconut oil in a pan, then add in the onion, garlic, lamb, thyme, rosemary, salt and fry for a few minutes, then add a little water and gently simmer for around 20 minutes. In the meantime boil the sweet potatoes until soft.

For the Coleslaw get out a food processor and add a grater in it and then put the apples, carrot, beetroot and celery through it until all grated.

For the dill sauce place in a food processor the dill,  around 6 tablespoons of olive oil, 1 large tablespoon of the cooked sweet potato, salt and blend for a minute, then mix it in with the coleslaw and also pour a bit over everything and it’s ready to munch.

Supper: Chicken breast with mashed veg and chutney

food 8

I’m back now from a lovely break, I swam in the sea most days, read some good books and rummaged through charity and antique shops, I now feel supper relaxed and much better, ready to come up with some new recipes.

food 6

The meal I have created is very simple, I experimented with boiling the vegetables and chicken breast together to save time and washing up. The chicken breast came out really delicious and succulent as well as giving the veg a nice flavour too, and it was so easy and and stress free to make.

food

The chutney I created was very simple, but yummy and complimented the chicken and vegetables well, the whole thing didn’t take longer then 25 – 30 minutes, so good if want to save time.

Ingredients 

  • 1 chicken breast
  • 1/4 of a swede diced
  • 4 carrots chopped
  • 1 sweet potato peeled and chopped
  • handful of kale
  • thin ring of finely chopped onion
  • chopped beetroot stalks

Method

Put all the veg in a pan (except the kale) and also add the chicken breast and a pinch of rock salt, then fill with boiling water from the kettle, so it covers everything and first let it really boil, then turn down and let it gently simmer for around 25 minutes, then add the kale in at the end and cook for a few more minutes, then strain everything, saving the liquid to drink and some for the chutney. Then roughly mash the veg together, so there are still some chunks, sprinkle some raw onion and beetroot stalks over the top, drizzle some olive oil over, then serve with the chicken and chutney,

Chutney ingredients

  • half a onion finely chopped
  • 3 cloves of garlic roughly chopped
  • sprig of rosemary finely chopped
  • 1/4 stalk of rhubarb finely chopped
  • half a apple finely chopped
  • half a sweet potato peeled and finely chopped
  • coconut oil (odourless)
  • rock salt

Method

Heat up some coconut oil in a pan, then add the onion and garlic, rosemary and salt and fry for a few minutes, then add in the rhubarb, apple, sweet potato and gently saute’ for around 5 minutes, then add in three tablespoons of the stock water from the cooked meal and cook for another 5 minutes, then it’s ready to serve with the rest of the meal.

Supper: Baked lamb pieces with sweet potato chips, stewed vegetables, watercress with beetroot and pomegranate sauce

unnamed (15)

This meal was pretty straight forward to make even though there were quite a few bits and bobs to do and it didn’t feel like too much hassle to make.

unnamed (17)

The flavours worked really well together,the sweetness of the beetroot and the tanginess of the pomegranates really complimented each other and blended well with the dish and give it a nice taste.

unnamed (18)

Ingredients – stewed veg, baked lamb, sweet potato chips

  • 2 organic lamb pieces
  • 2 sweet potatoes cut into chips
  • 1 red onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • 1 carrot chopped finely
  • 1 celery finely chopped
  • half a courgette (zucchini) chopped finely
  • fresh chopped mint
  • fresh chopped thyme
  • fresh chopped parsley
  • coconut oil (odourless)
  • salt

Method

Turn the oven to gas mark 5, place the lamb pieces in a dish, sprinkle with a little rock salt and put some coconut oil on, then bake in the oven for around 35 minutes, pour the meat juices onto the meat about half way through.

Also place the sweet potato chips in a flat tray with some coconut oil, thyme and salt, and let cook for around 45 minutes, mixing them in the oil about 10 minutes into the cooking, when it has melted.

For the stew heat some coconut oil in a pan, then add the onion garlic, salt, mint, thyme, parsley and fry for a few minutes, then add the carrot, celery, courgette and let it gently saute’ for around 30 minutes.

 

Ingredients – sauce

  • Half a red onion finely chopped
  • 1 clove garlic put through a squeezer
  • 1 beetroot chopped
  • 1 large tablespoons of pomegranate seeds
  • coconut oil (odourless)
  • rock salt
  • olive oil

Method

Heat up the oil in a pan, then add the onion, garlic, salt and fry for a around a minute, then add in the beetroot, pomegranate seeds, a little water and gently simmer for around 30 minutes, adding more water if needed. Then put in a blender with some olive oil and blend for around a minute, or until smooth and its ready to serve with the lamb, veg stew and water cress and it’s ready to munch.

 

 

 

Supper: chicken pieces with sweet potato halves, roasted courgettes with a fig and pomegranate sauce

unnamed (1)

The menu I have created is very simple and easy to make, with moorish flavours blending well together, making you want to eat till you burst with shame. Who would have thought figs and pomegranate  would go so well together. This meal would be good for a dinner party as it’s not too fussy to create, but has some different flavours that everyone should enjoy, it could then be followed by the apple and rhubarb mousse for desert.

fig sauce

Ingredients – chicken  + Veg

  • Organic chicken thigh and leg
  • 2 courgettes (zucchini) sliced
  • two sweet potato’s
  • coconut oil (odourless)

Method

Turn the oven to gas mark 5, put the chicken in a tray with the sliced courgette, coconut oil and sweet potato. I sliced the potatoes in half and put grooves in them to help them cook faster. I then let it all cook for around 15 minutes, before pouring the melted oil over everything and also putting some of the fig sauce (recipe below) over the chicken to give it flavour. After another 15 minutes I repeated putting a little more fig sauce over the chicken.

Ingredients – fig and pomegranate sauce

  • 4 figs roughly chopped
  • roughly 1 large tablespoon of pomegranates
  • 2 cloves of garlic
  • 1 red onion finely chopped
  • a little fresh rosemary chopped finely
  • coconut oil (odourless)
  • rock salt

Method

Heat up the oil in a pan, then add the garlic, onion, salt and rosemary and let fry for a few minutes, then add in the figs pomegranate and a little water and let gently simmer for around 25 minutes, or until it reduces and all the flavours have come through, add more water if needed.