My friend food blogger Maria from Best Day Blogger posted a Slimming World friendly lentil soup this morning which inspired me to get my lentils out. I’d already defrosted some chicken so thought I would create a Chicken Red Thai curry, although cannot wait to try her recipe!
Anyhow, in the last few weeks, I’ve been turning in to a bit of a sugar monster on an evening. I don’t actually buy sugar but it is hidden in so many places and my weakness has been snacking on processed commercial cereals. Because of this, I’ve been doing a lot of reading up on nutrition and all the contradictory advice the world wide web has to offer. Yet one thing that totally makers sense is to focus on eating more complex carbs and earlier I posted today’s lunchtime quinoa recipe and now this one).
If you also have sweet cravings from time to time then I suggest you think about swapping your white breads, pastas and rices for brown wholewheat ones. A sugar craving cannot be simply fixed with aspartame sweetener – it reminds your body about the real thing and it’s hard to shake off. It’s all about dopamine levels in the brain; it reaches its highest level when you eat sugar (that rewarding feeling) and fuels your body cells to function properly which sweetener does not do. So next time you consider sweetener, why not opt for the Stevia natural version instead?
After buying all my natural sweeteners today, I got home and cooked another recipe for slow release energy and better metabolism. I am going to fight you, cravings!!
I also bought a basic smoothie maker which ended up costing me £6 as I used a voucher, so have also stocked up on loads of fruit, honey and green veg. In fact, I am ending my day as we speak, sipping on a delicious fruit smoothie with omega oils and spinach! Hopefully I can share the recipes I create in the near future!
Recipe – Serves 4
-200g red lentils
-230g diced skinless chicken breast
-250ml coconut milk
-1/2 chicken stockcube
-1/2 tsp extra virgin olive oil
-handful frozen peas
-50g button mushrooms, sliced
-1 onion diced
-2cm piece of ginger, grated
-2 garlic cloves, minced
-1 tsp dried coriander leaf
-3tbsp red thai curry paste
-A twist of lime
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
1. Wash the lentil and simmer until tender and drain
2. Saute the onions, garlic, ginger, oil and seasoning until soft.
3. Add the chicken and add a splash of water and cover – fry on medium heat until cooked through
4. Add the rest of the ingredients and simmer (no lid) until it has reduced to a thick consistency.
5. Serve with brown rice as opposed to white even more nutrition!
Chicken & Lentil Red Thai Curry Recipe
- 200 g red lentils
- 230 g chicken breast skinless & diced
- 250 ml coconut milk
- 1/2 stock cube chicken
- 1/2 tsp extra virgin olive oil
- 50 g garden peas
- 50 g mushrooms sliced
- 1 onion diced
- 2 cm ginger grated
- 2 cloves garlic minced
- 1 tsp dried coriander leaf
- 3 tbsp red thai curry paste
- Dash lime
- Wash the lentils, then simmer until tender and drain.
- Saute the onions, garlic, ginger, oil and seasoning until soft.
- Add the chicken and add a splash of water and cover – fry on medium heat until cooked through.
- Add the rest of the ingredients and simmer (no lid) until it has reduced to a thick consistency.
- Serve with rice.