So the last two weeks have been spent clearing out my fridge, freezer and pantry with all the foods I can no longer have and replenishing the empty shelves with those that I can.
The first week was spent researching online looking at vegan and vegetarian ways to get enough protein in my daily meals.
It’s not that I don’t like meat, I certainly do but I also like to have at least two days a week that are meat free and at least one meal a day that is meat free.
This is where my eggs and yogurt played such a huge role in my meal plans and why I have had to look for alternatives.
This so happened to mean lots of legumes, grains and beans which I don’t mind at all but the impact this had on my tummy was quite severe the first week.
As I’m not used to consuming much starchy carbohydrates and usually try to stick to a plate of mostly protein and vegetables, the re-introduction of these types of foods made me feel tired, sluggish, fatigued and FAT!
I was probably eating a bit more than necessary anyway as I was cooking up batches of these grains and beans to experiment with different recipes but it definitely was a shock to the system.
But the second week wasn’t too bad at all, I’m digesting the new foods a lot better and my body isn’t missing the old foods as much. Of course it’s been lots of fun having to wing it and cook up these random ingredients with the hope I’ll make something tasty and appealing.
I decided to take the approach of picking my favourite meals to eat when I go out or am cooking something special and putting my twist on it as much as possible – my ethos all along really but just with a bit more extra thought now of what ingredients I can and can’t use.
The first recipe I am going to showcase is therefore my Chinese Fake Away – Salted Chili Shredded Chicken, a typical Sunday night choice that can now be enjoyed any day of the week without the guilt associated with getting a take out. One of my favourite Chinese take away dishes is Salt and Chili Chips in a Long Tray so I thought I could make this a full meal with a healthy protein too that would ease the pain of this ban on so many of my beloved foods. It doesn’t take too long to make and it’s pretty low maintenance. It takes as much effort to make as it would to call the Chinese and order it and I thought it tasted just as good. And no nasty MSG’s.
Give it a lash and let me know how you get on.
200 grams Skinless & Boneless Chicken Fillets, chopped
1 medium-large Potato, washed
1 medium Brown Onion
1 Green Pepper
1 Red Chili
2 cloves Garlic
1 Tbsp. Salt
1 Chicken Stock Cube
4 Tbsp. Soy Sauce
¼ cup Brown Flour
Olive Oil Spray
Salt & Pepper to taste
Preheat your oven to 180 Degrees Celsius and line an oven tray with greaseproof paper.
In a bowl, mix the salt, crumbled stock cube and flour together.
Spray your chicken with olive oil spray and toss the chicken through the flour mix until fully coated.
Spray a little oil on the greaseproof paper and pop the chicken pieces on the tray.
Pop in the oven for about 20-25 minutes / until chicken is cooked through.
While the chicken is cooking, use any remaining flour mix to coat your potato chips and also add these to the oven to cook.
(I used my air fryer for 20 minutes but they can go in the oven for about the same time)
While you are waiting, chop up your red chili, onion, green pepper, garlic and scallion
When your chicken pieces and your potato chips have been cooked, remove from the oven and set to one side.
Heat some olive oil spray on a large pan and add the prepared vegetables.
Lightly fry what’s on your pan and gradually add some of your soy sauce and seasoning.
Add the cooked chicken to the mix and pour in the remaining soy sauce.
Toss all the ingredients through together and add your chips to ensure even coverage of seasoning and heat for a couple of minutes.
Your like-for-like Fake Away is now ready to serve, enjoy!!