30/12/2012

Ultimate Football / Rugby feast that's clean!

 

The Clean Magazine is a magazine dedicated to food that's free from over processed and non-organic food making the diet clean and healthy. This menu was intended for football but will work just as well for rugby or any party where snacks or finger-food is served.  This will also make a brilliant New Year's Eve party.


FEED YOUR CROWD

TOUCHDOWN! YOUR ULTIMATE FOOTBALL FEAST

Forget deep-fried snack foods at this year’s Super Bowl party. Our six pub-inspired recipes are hearty enough to curb any male appetite, but healthy enough to satisfy you!
BY CARA LYONS, PHOTOGRAPHY BY MAYA VISNYEI
When it comes to Super Bowl parties – or any male-centric sporting event – we know there are two things of utmost importance: the big-screen television and finger-licking snack food. Most Super Bowl parties boast an array of salty, greasy snacks to please the hungry male guests, but as a clean eater, you know these foods are far from being healthy. So, how do you satisfy their cravings for crispy, cheesy, filling appetizers while keeping it clean enough for you to enjoy too?

From meatball sliders to super-stuffed quesadillas and even a cheesesteak dip, we’ve got both sexes covered with this easy-to-pull-together spread. With each goodie coming in at just 250 calories or less, we’re kissing the deep fryer good-bye but preserving all the delicious flavor that’ll have ’em coming back for more.

So for this year’s Super Bowl party, or any casual get-together, give these recipes a whirl. They’re all so decadent and delicious that the boys won’t even notice these recipes are actually good for them!

Philly Cheesesteak Dip WITH BAKED PITA CHIPS

SERVE 12. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 25 MINUTES.
It doesn’t get more decadent than this meaty, cheesy dip with homemade crispy pita chips. Low-fat sour cream and cream cheese help achieve a velvety texture without excess fat.
INGREDIENTS:
• 6 6-inch whole-grain pitas, split in half, each half cut into 6 triangles (TIP: To make this recipe gluten-free, substitute with brown rice tortillas.)
• Olive oil cooking spray
• 1/2 cup chopped yellow onion
• 1/2 cup seeded and chopped green or red bell pepper
• 1 8-oz package cremini mushrooms, chopped
• 1/4 tsp sea salt
• 3 large cloves garlic, minced
• 1/2 lb lean ground beef
• 1/4 tsp fresh ground black pepper
• 1 tbsp Worcestershire sauce
• 1 cup low-fat sour cream
• 1/2 cup low-fat cream cheese, softened
• 1/3 cup 1% milk
• 1/2 tsp mustard powder
• 11/4 cups shredded low-fat sharp cheddar cheese
• 2 tbsp arrowroot powder

INSTRUCTIONS:
ONE: Preheat oven to 450°F. Line two large baking sheets with parchment paper. Arrange pitas on sheets in a single layer and mist with cooking spray. Bake for 6 to 8 minutes, until crisp and lightly browned. Remove from oven and set aside to cool.
TWO: Meanwhile, in a large nonstick skillet on medium, heat 1 tbsp water. Add onion, bell pepper, mushrooms and salt and cook for 5 to 7 minutes, until vegetables are softened and water has evaporated. Add garlic and beef. Increase heat to medium-high and cook, stirring occasionally and breaking up with a spoon, for about 5 minutes, until meat is cooked through. Season with black pepper and stir in Worcestershire. Turn off heat.
THREE: In a blender or food processor, process sour cream, cream cheese, milk, mustard powder and cheese until smooth. Add arrowroot and blend to incorporate.
FOUR: Turn heat back to medium and pour sour cream mixture into skillet with beef. Cook for 5 minutes, stirring often, until cheese is melted and mixture is hot. Transfer to a serving bowl and serve with pita chips. (TIP: Try reserving 2 tbsp of cheese to top off dip, and melt under the broiler just before serving.)
NOTE: If you’re not serving right away, reheat in a saucepan on medium for 3 to 5 minutes, stirring, until hot.

NUTRIENTS PER SERVING (6 CHIPS AND ¼ CUP DIP):
CALORIES: 276, TOTAL FAT: 7 g, SAT. FAT: 3 g, MONOUNSATURATED FAT: 2 g, POLYUNSATURATED FAT: 1 g, OMEGA-3s: 6 mg, OMEGA-6s: 25 mg, CARBS:39 g, FIBER: 2 g, PROTEIN: 15 g, SUGARS: 2 g, SODIUM: 522 mg,CHOLESTEROL: 23 mg

Baked Buffalo Chicken Tenders

WITH BLUE CHEESE YOGURT DIPPING SAUCE
SERVE 8. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES (PLUS MARINATING TIME).
A classic reinvented, our chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.
INGREDIENTS:
• 11/2 lb boneless, skinless chicken breasts, cut into 21/2-inch (1 oz) chunks
• 3/4 cup low-fat buttermilk
• 2 tbsp plus 1 tsp fresh lemon juice, divided
• 1/4 cup hot pepper sauce
• Olive oil cooking spray
• 5 tbsp whole-wheat flour or all-purpose gluten-free flour
• 21/4 tsp ground cayenne pepper
• 31/2 cups corn flakes cereal, finely crushed in a food processor (TRY: Erewhon 100% Whole Grain Corn Flakes Cereal)
• 3/4 cup nonfat plain Greek yogurt
• 1/3 cup crumbled blue cheese
• 2 tbsp minced scallions
• 1/4 tsp sea salt
• 1/8 tsp fresh ground black pepper
INSTRUCTIONS:
ONE: Preheat oven to 400°F. Place chicken in a large resealable bag. In a medium bowl, whisk together buttermilk, 2 tbsp lemon juice and hot sauce. Pour into bag with chicken. Refrigerate for at least 4 hours, or overnight.
TWO: Place a wire rack over a large, rimmed baking sheet lined with foil and mist with cooking spray. In a separate large resealable bag, combine flour and cayenne and shake to combine. Place cereal in a small bowl. Remove chicken from marinade, shaking off any excess, and transfer to bag with flour. Shake until chicken is well coated. Transfer remaining marinade to a small bowl. Working in batches, remove chicken from bag, dip in marinade, then roll in cereal. Transfer to rack and mist chicken with cooking spray. Bake for about 22 minutes, until chicken is no longer pink in center.
THREE: Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, remaining 1 tsp lemon juice, blue cheese, scallions, salt and black pepper and stir to combine. Cover and refrigerate until ready to serve. (MAKE AHEAD: Yogurt sauce can be prepared up to a day in advance; cover and refrigerate.)
NUTRIENTS PER SERVING (3 PIECES CHICKEN AND 2 TBSP DIP):

Italian Meatball Sliders

SERVE 12. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 40 MINUTES.
Smothered in marinara sauce and oozing with melted cheese, these sliders are seriously indulgent snack food. Your male guests will happily chomp away on these meaty bites – but only you’ll know that they’re less than 225 calories per serving!
INGREDIENTS:
• Olive oil cooking spray
• 1 lb lean ground turkey
• 2 cloves garlic, minced
• 1 egg white
• ¼ cup minced yellow onion
• ¼ cup minced roasted red bell peppers (packed in water and drained)
• 2 tsp Italian seasoning
• ½ tsp sea salt
• ¼ tsp fresh ground black pepper
• ½ cup natural jarred marinara sauce
• ½ cup shredded part-skim mozzarella cheese
• 24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired
INSTRUCTIONS:
ONE: Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
TWO: In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, form into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap and refrigerate.)
THREE: Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.
NUTRIENTS PER SERVING (2 SLIDERS):
CALORIES: 213, TOTAL FAT: 4 g, SAT. FAT: 1 g, MONOUNSATURATED FAT:2 g, POLYUNSATURATED FAT: 0 g, CARBS: 29 g, FIBER: 3 g, SUGARS: 4 g,PROTEIN: 11 g, SODIUM: 554 mg, CHOLESTEROL: 21 mg
Nutritional Bonus: These sliders provide 11 g of lean, metabolism-boosting protein in every serving. Studies show that consuming enough protein is a key factor for controlling your weight, as it keeps you feeling full and satisfied.

Shrimp & Artichoke Quesadillas

SERVE 8. HANDS-ON TIME: 40 MINUTES. TOTAL TIME: 40 MINUTES.
Imagine the rich flavor and velvety texture of your favorite spinach and artichoke dip – we’ve taken that classic, creamy dip and made it into a snack-sized quesadilla for the perfect game-day finger food!
INSTRUCTIONS:
• 3 oz low-fat cream cheese, softened
• ½ cup nonfat plain Greek yogurt
• 2 cloves garlic, minced
• 1 tsp fresh lemon juice
• ½ tsp red pepper flakes
• 5 oz frozen chopped spinach, thawed and squeezed of excess liquid
• 4 oz cooked shrimp (peeled, deveined and tails removed), roughly chopped
• 4½ oz frozen artichokes, thawed and roughly chopped
• ¼ cup shredded part-skim mozzarella cheese
• 12 6-inch corn tortillas
• 6 tsp olive oil, divided
INGREDIENTS:
ONE: Heat oven on lowest (warm) setting. To a medium bowl, add cream cheese and beat with an electric hand mixer on high for 1 minute until fluffy. Add yogurt and blend on high until smooth, about 1 more minute. Reduce mixer speed to medium and mix in garlic, lemon juice and pepper flakes. With a spatula, fold in spinach, shrimp, artichokes and mozzarella.
TWO: Place one tortilla on a work surface and brush with 1/2 tsp oil. Flip over so that oiled side is facing down. Spread 1/3-cup spinach-artichoke mixture evenly over tortilla. Top with second tortilla and brush top with 1/2 tsp oil. Repeat with remaining tortillas.
THREE: Heat a large (12-inch) cast iron skillet on medium. In batches, carefully transfer quesadillas to skillet. Cook for 4 to 6 minutes, turning once, until lightly browned. Transfer to a cutting board and cool for 1 minute. Cut each quesadilla into four pieces, and place on a baking sheet in oven to keep warm while cooking remaining quesadillas.
NUTRIENTS PER SERVING (3 PIECES):
CALORIES: 181, TOTAL FAT: 6 g, SAT. FAT: 1 g, MONOUNSATURATED FAT: 1 g,POLYUNSATURATED FAT: 1 g, CARBS: 22 g, FIBER: 6 g, SUGARS: 1 g,PROTEIN: 9 g, SODIUM: 101 mg, CHOLESTEROL: 27 mg

29/12/2012

Baked Banana Pecan Oatmeal



With everything now past relating to Christmas (thank goodness I say) we prepare our last celebration and what better way to start with a popper easy wholesome breakfast? So instead of sharing my version of Baked Caramel Coconut Oats, I decided to share instead Martha Steward and her Every Day Food Magazine's version of it instead.

You better replenish the energy stores because in 2 days time it's New Year!

Available at Zinio.com.





27/12/2012

Vanilla & Chocolate Zoku Pops

I tried out my Christmas present, my Zoku ice cream machine that makes amazing 'pops' in 5-7 minutes! According to all the recipe books they use "vanilla pudding" but I'm really not going to make pudding especially for the pops so instead I decided to use Sterie Stumpie, a milk based drink and to start of with I'm using vanilla flavour.




All the previous pops I've made so far Hungry Hubby has complained it wasn't sweet enough so I added condensed milk to sweeten it up. I suggest you change the amount you add according to your tastes. The coconut oil helps to stop the chocolate from congealing too quickly making it easy to keep on dipping.



1 Steri Stumpie
2 tbsp condensed milk
1 slab (100g) chocolate
2 tbsp coconut oil

1. Mix the milk and condensed milk in a measuring jug. Follow instructions of Zoku machine and wait for it to harden.

2. In a microwave safe bowl, break up the chocolate and heat at 30 second intervals until melted. Add oil and stir until smooth.

3. Remove pops from machine dip into chocolate an let set.

4. Let than 10 minutes to enjoy fresh pops!


26/12/2012

Christmas presents 2012

My Christmas Presents this year represented two things that absolutely fascinate me: France & gadgets.


There is this cute little shop in Tygervalley (right across from the new Cotton On shop, I forget the name) that sells so many out of the ordinary things there. They have beautiful cake stands, candle holders, etc and right at the back there the baking wares. I saw these macaroon sheets and thought they were amazing for ensuring that each macaroon comes out perfectly. Wasn't I amazed to find out they do a whole macaroon set! It includes everything except the ingredients to help you make amazing macaroons. Even a beautiful recipe book!


Now as soon as the shops open I'm going to get ground almonds and egg whites (Woolworth's sell them in cartons, already separated from the yolks in the refrigerator aisle) and ten the biggest decision is what flavour will I try first. My favourite was pistachio so maybe I'll try that one first.


My second gift was a Zoku ice cream maker that makes ice cream in less than 5 minutes! I also got all the accessories: storage case, chocolate station and shapes (for making face shapes using cutters and apple slices. It really is easy to use, it makes 3 ice cream at a time and there's no cleaning afterwards! I already made a coconut ice cream using milk, coconut milk, sugar and desiccated coconut. I can't wait to add a white chocolate shell with the chocolate station. All I need now is coconut oil. Anyone know where I can get some other than the wellness warehouse?

What did you get for Christmas?

25/12/2012

Birthday Platters 2



I provided the fresh platter with olives, grapes, tomatoes and cucumbers (as well as 2 purchased cheese platters from Woolies) the big bowl on the right is cream cheese and sweet chili sauce and the two smaller bowls are tomato chutney.


The Little Pink Chef provided us with two more platters that were devoured within minutes. She recommends that each platter will provide for 8-10 people but 10 people ate 2 platters!

SA favourites platter 


The comfort food platter






Lemon Poppy Seed Muffins with Cream Cheese filling



As easy as:

1. Purchase muffin mix from Cab Foods and cream cheese


2. Fill muffin pan 1/3 of the way with muffin mix, add block of cream cheese, fill muffin pan the rest of the way.



3. Bake in 180* oven for 20 minutes or according to packet instructions.






Enjoy dusted with icing sugar.



22/12/2012

Gingerbread Bells


Some baking is in order and at this time of year I alway think of gingerbread men and gingerbread houses. So for something a bit different I found this amazing recipe from one of my Martha Stewart Every Day Food Magazines (available from Zinio) and these little gingerbread bells look just as gorgeous in white and turquoise (as shown in the magazine together with the white and pink). Every Day Food is a real life-saver when it comes to ideas and recipes. 




21/12/2012

Santa Claus Strawberries

From Claire K circa 2011 with some additions by Foodbeast ( the best website ever!)



"just whip up some cream with a bit of vanilla and cut up those strawberries. You can even cheat and use canned whipped cream if you’re feeling lazy, but we’re certain it won’t be quite as good. Don’t forget to grab some sesame seeds for the eyes, although you could probably substitute mini-chocolate chips if you’re so inclined."


Birthday Platters

My mom's birthday is on the 24th of December, making it one of 11 birthdays in December. Baking anything just becomes too much so this year I've enlisted the help of The Little Pink Chef and oh boy, were we treated. I ordered 2 platters:


A Sarmie no.2 platter (yes she actually has 2 choices) and they were freshly made with topping such as egg and mayo with grated cheese and lettuce.


And the meat lovers platter with ribs, pork sausages, beef and chicken sosaties, chicken schnitzel and jalapeño meatballs.

I've already ordered two more platters and a chocolate cake from her for the 24th! It's a shame she's on holiday from 24/12-7/01 or I would have ordered for Christmas and new year too. 

You can email Maryke for a comprehensive list of platters (and she sometimes adds new ones as well!) So also makes canapés that are very impressive!



20/12/2012

Clean Eating Magazine Christmas Gift Ideas

Some time you finds the cutest gadgets or ideas which would make the perfect Christmas present to someone special (usually yourself) but these ideas are also nice to share.



Now I love the pretty water bottles, meant to be filled with tap water and we do have some of the best crisp and clean water in the world if you ask me.

I also love the "for your eyes only" home camera, great checking up on the kids, babysitter, dogs, mother-in-law while you are t work.

I really love the rice cereal and pasta dispenser. Not only does it help with storage space but it dishes out the goodies in ounces meaning instant potion control (we just have to follow ounce instead of grams but that's easy to do)

I also love the little pepper bowls, great for dips and sauces. So to the chopping board with it's two removable sides (no more dropping halve the veggies on the floor!)

Now all these goodies are in America. Where can I get them in South Africa?




Thursday, 20 December 2012

A quick lunch for Hungry Hubby. He was valiantly trying to stay on the Diet with food he can buy from Checkers (the only non-fast food place at his work) and after 4 chicken strips and a small side salad, I decided to give him a quick lunch. It really only took 5 minutes to make.


Tuna, mayo, chopped tomato, fresh coriander, crisp bread, 2 plums and an apple. And shame, he was so grateful, I should be so ashamed... Luckily I have a hubby who is SO easy to please. I really can't (and shouldn't) complain. Tomorrow he's on his own again..

19/12/2012

How to do a perfect cheeseboard

Martha Stewart's Every Day Food is now a blog! With brilliant advice such as this Article about how to "built the perfect cheeseboard".




There are few party platters as easy and well-received as a good cheese plate. (It's only competition? A good relish tray.) A selection of cheeses, and the right accompaniments, can serve as nearly effortless party fare or a sophisticated alternative to dessert. Go from fromage fledgling to cheese whiz with these tips.
  1. Choose the right cheese. Three different cheeses will provide enough variety for a cheese plate that serves six to eight people; add more choices if you'r ehosting a bigger party, and estimate about a pound of cheese (total) for every five guests. Aim for a variety of different tastes and textures. A helpful clue: Cheeses that look different usually taste different. For a good mix, try one fresh, smooth cheese such as a mild goat or mozzarella, and a buttery one with a soft, edible rind, like Brie or Camembert. Then add one or two semi-hard or hard chesses: Go for a milder one, like Gruyere or Manchego, or a dry, sharp variety, such as Pecorino Romano or Parmesan. If you like, swap one of these cheeses out for a blue cheese (creamy Roquefort or pungent Stilton both work).
  2. Pick the vehicle. For the most part,  we view crostini and crackers on a cheese plate as just a way to get cheese into your mouth. Set out some slices of crusty bread or baguette or, if you prefer something crisp, try water crackers, which are plain enough that they still let the cheese shine.
  3. Make some sweet selections. The natural sweetness in fruit complements the saltiness of cheese. Serve something fresh, like grapes or pear slices, or dried fruits, such as figs, prunes, and apricots.
  4. Just add crunch. A good cheese plate is about more than just taste -- texture plays an important role, too. Add nuts, crunchy apple slices, or crisp crackers for a crunchy texture that offsets rich, creamy cheeses.
  5. Get a board. You don't need a dedicated cheese board -- a clean wooden cutting board will work just fine. We like the rustic look of the sheesham wood board pictured above. Buy it here.
  6. Consider timing. Cheeses taste best at room temperature, so let them sit for an hour or so before serving (longer of large chunks or hard cheeses). That said, no one will complain if you forget and serve your wedges and wheels straight from the fridge -- it's still cheese afterall!

Peppermint-Meringue Brownie Cake



A beautiful cake all the way from Martha Stewart's Every Day Food. It is the perfect end for Christmas. What Christmas Dessert is on your table this year?

18/12/2012

Tuesday, 18 December 2012

Still dieting, but we had a glitch (or two heehee) over the weekend. But we are going strong again today. I'm working from home. Okay not so much working as staying at home so my biggest challenge would be to stay on the diet even with Hungry Hubby not here to play guard dog.


Hungry Hubby is enjoying  a Cohen Lunch: Salad leaves, red onion, pepper, tomatoes, chicken breast, yoghurt, apple, nectarine and some biltong sticks as a snack. Not completely Cohen but healthy.



17/12/2012

Christmas Holiday!

So for the next couple of weeks it's the December Holidays, which means Hungry Hubby is only going to work some of the time so no lunch boxes for now. I will however be sharing some favourite finds in magazines, blogs and websites.

Pancake Wraps


This cute idea comes from an Indonesian Magazine called Yummy and in their special magazine called "Good To Go" and it's filled with ideas for lunch. This one was so different I immediately saved it for a rainy day.

Chocolate Tortoises

This wonderful recipe comes from Martha Stewart everyday Food and is for home made Chocolate Tortoises that children will enjoy. In fact it's so easy to make have the children lend a hand.



Ingredients

  • 48 roasted salted cashews
  • 12 hazelnuts, toasted and loose skins rubbed off
  • 12 soft caramels
  • 4 ounces semisweet chocolate
  • 12 pecans halves, toasted

Directions

  1. Preheat oven to 325 degrees. On a parchment-lined rimmed baking sheet, make 12 clusters by arranging 4 cashews and 1 hazelnut (the cashews will be the tortoises' legs, and the hazelnuts, the heads). With your fingers, gently flatten caramels and place one on top of each cluster.
  2. Bake until caramels just begin to melt, 6 to 8 minutes. Meanwhile, microwave chocolate in 10-second increments until melted. Dollop 1 teaspoon chocolate onto each caramel and top with a pecan. Refrigerate until chocolate sets, about 30 minutes (or up to 2 days). Bring to room temperature before serving.






13/12/2012

Jamaica Me Crazy

 Check out the website for their amazing menu selection. Located in Woodstock it's worth the drive. All photos courtesy of Jamaica Me Crazy.


A little known gem in Woodstock, Cape Town that really shouldn't be missed. If you only go for a drink then ladies will enjoy their cocktails and the star attraction for the guys: Craft Beer!


For starters I would suggest their chili poppers, there's only 4 so each get your own, don't try to share or your Hungry Hubby will eat 3/4 before you can say "gimme"!



Jamaica Me Crazy is famous for their burgers and you really are spoiled for choice, there is everything you can think of (even burgers stuffed with jalapeño peppers) but what makes it stand out from the rest are their selection of vegetarian burgers. They even do a vegan burger! You really are spoiled!






But I say wait: hold a little space for the BEST chocolate cake I've had in a long time. The pieces are small but the cake is so rich a small piece is all you can handle (especially after the poppers and burgers).

 


I suggest you grab a couple of friends and enjoy!

12/12/2012

Thursday, 13 December 2012

Only 8 days until the end of the world...or at least the end of the Mayan calander. So to boost our chances of survival we are having fish ;)


I'm under explicit instructions to give a honorable mention to Hungry Hubby, who helped with packing our lunch today after grilling our steaks to perfection for dinner. We had it with cauliflower mash and garlic with mayo, which was surprisingly tasty. I fried some mushrooms with a bit of vinegar as a "mushroom sauce". 


So we're having tuna mayo on provitas with cucumber slices and fruit. I'm having paw paw while Hungry Hubby has plums and a nectarine.

So the Cohen Diet is going quite well, I've even lost some weight so I have some motivation to continue. I'm sleeping a bit better and even have more energy so it just goes to show how much junk food affects your body.

I wonder what we're having for dinner....

11/12/2012

Wednesday, 12 December 2012

Tuesday evening was a bit of a struggle as Hungry Hubby was attending his year-end function and I was left o my own devices and what did I do? I had double my protein portion!! See I can't do this without him playing the dutiful policeman.

While the cat was away the mouse packed our lunches.



We're having different lunches on The Cohen Diet as I feel like some cheese. Hungry Hubby as the meat-lover is having some chicken. So a chicken breast, spinach salad with red onions, cucumber & spring onion. For in between snacks he has paw paw, nectarine & plum. I love summer for the variety of fruit available.



I'm having pizza tomorrow. Yes, you read right, pizza. On a diet. Well, okay so it's just mozzarella on crackerbread nuked in the microwave until melted. Spinach salad with cucumber, red onion & spring onion and some of my mozzarella cheese portion shredded in. My fruit are paw paw & nectarine and my provitas if I get peckish in between meals.

The food isn't that bad and I'm actually starting to enjoy it. Who would have imagined that. But don't tell Hungry Hubby or he'll gloat!



10/12/2012

Tuesday, 11 December 2012

Day 3 of the Diet Disaster on the Cohen Diet and Hungry Hubby is being very strict! At first I was very hungry but I think my stomach has already started to shrink due to the restricted portions. Hungry Hubby is doing very well (as always) but is very grumbly about the no alcohol rule.

For Tuesday lunch we're having some of our Monday Night Dinner (we just each made double and divided in half to have dinner and lunch portions): Curry Mince with Cabbage &Mushrooms. Made with curry powder, mayo, water and vinegar to make a saucy curry. I add lots of ginger, garlic and a little chili. All fresh of course. Added last is some fresh coriander.



For breakfast I'm going to try yoghurt "rice pudding" and it's so easy to make. Mix some sweetener into plain yoghurt, add 1/2 of the yoghurt to a bowl, add a plain rice cake on top and squish it in so the bottom is fully covered, add the rest of the yoghurt on top and ensure that every part is covered. Refrigerate until the next morning. It doesn't look that good but tastes just like oats and on a low-carb diet it's heaven.