This week hasn’t been the easiest to stick to, though it has been super delicious and pretty carb-laden, and thus, I’ve only shifted half a pound. Ruby turned six on Wednesday, and requested dough balls with garlic butter, chicken nuggets and wedges, followed by strawberry cheesecake for her birthday meal. The dough balls, frankly, were way too tempting – also way too easy. Why have I never thought to make dough balls before?! We dipped them into garlic butter, and it was just heavenly.
I used this recipe for the chicken nuggets, but in absence of tapioca flour or arrowroot, I used cornmeal – thus rendering these nuggets completely un-paleo. Oh well. Carpe diem. Or something. (who cares when your child has a birthday?)
I did bake them, though, instead of frying. So I gave myself props for that.
And the cheesecake? Oh, the cheesecake. I’m going to blog it. I will, I promise. In a nutshell, I trawled Pinterest for no bake strawberry cheesecake recipes, found elements that I liked from a number of different ones, and put them all together in a strawberry cheesecake mishmash of wonder and glory.
But enough about my treat day, here are a couple of meals from our healthier days.
I found the recipe for this on Pinterest, which is, incase you haven’t realised, my first stop for meal ideas. This tuna salad was the easiest thing I have made in ages, and tasted absolutely amazing. Ross and the kids had potato wedges with theirs, but I had mine as you see it, scooped into romaine lettuce leaves. It might not look like much food, but let me tell you, it was filling. I threw in a handful of walnuts as well for added crunch, and I definitely foresee this being made a lot over the summer. It would make a lovely jacket potato topping, or a great dish for a bring-and-share/pot luck meal.
Chicken, Butternut Squash & Aubergine Curry
This was loosely based on my sweet potato and aubergine curry. Very loosely. I used butternut squash instead of sweet potato to save a few calories, and you know something, I think I preferred it.
1 red onion, sliced into half moons
1 tsp fresh ginger, grated
1 tbsp garam masala
3 fat cloves of garlic, minced
half a green chilli, chopped
1 green pepper, sliced.
half an aubergine, diced
half a medium butternut squash, peeled and chopped into chunks – seeds removed
1 chicken breast, cut into bite sized pieces
500mls chicken stock
optional – a few curry leaves. I get these from our local ethnic food shop. They are NOT the same as kaffir lime leaves.
Fry off the onion, in a little oil, and add the ginger, garam masala, garlic and chilli and curry leaves. Once slightly softened, push to one side of the pan (or remove and store on a plate – you’ll be adding them again later.
Add the chicken, and push it around the pan so it gets coated with the spices. Allow it to brown off a little. Then return the onion mixture to the pan, and add all the vegetables and stock.
Clamp a lid on and simmer until the chicken is cooked and the butternut squash is tender – about 15-20 minutes. If there is a lot of stock left in the pan, remove the lid and let it bubble away for a few minutes. Spoon in some plain yoghurt for a creamy tang.
Serve with rice, or cauliflower rice.