Wednesday, 7 November 2012

So I finally had time to do the veggie and noodle stir-fry. I used this amazing coconut oil to do the stir-fry. I love it and it is apparently more healthy than most oils. It also gives your food this lovely coco-nutty taste. (The two bunnies hiding behind the organic coconut oil are some of our wedding gifts, they are salt and pepper bunnies, aren't they cute?).

So a variety of colourful vegetables, noodles and a thai coconut sauce. Some silver-side beef with olives and cocktail onions. Chunky cottages cheese mixed with Greek Yoghurt and fresh coriander, cheese triangles and carrot sticks.

I added some more Greek Yoghurt with a fruity topping and left out the carrots.