Month: January 2016

Fancied something Asian or something kind of chinese-y if that’s even a thing 🙂 I also had a bit of a sweet craving today so this was the best of both worlds. This did not take long to make at all; and was the perfect post training feed 😀

What you need:

250g Chicken Pieces (I used the cooked pieces from Lidl- defrosted)

1 cup Basmati Rice (dried)

1 1/2 cups Ground almond

1/2 Chopped peppers

4 Spring onions

2 Egg whites

2 mushrooms

1/2 red chilli

1/2 cup honey

1/2 cup low sodium soy sauce

2 table spoons vinegar

Pinch of Salt and Pepper

What to do:

Place a pan on a medium heat

Chop up the veggies and place on the pan. Leave the spring onions until almost the end as they soften very easily

Pour the rice into a small saucepan, cover with water and place on the hob to boil

Place the egg whites into a bowl and using your hand place the chicken pieces on top, ensuring all of the chicken is coated

Place the ground almond into another bowl, with the salt and pepper

Pour the now coated chicken into the almond meal mix and coat like breadcrumbs

When covered place in the pan with the veggies

Line a baking tray and heat the grill on full while the chicken is frying

When the chicken starts to brown, remove the pan from the heat and spoon all of the contents evenly on to the baking tray

Place under the grill on a medium heat and allow to crisp up

Once the chicken is crispy (or to your desired crispy-ness :)) remove from the grill and place back in the pan on a low heat

Taking the honey, vinegar and soy sauce- mix the 3 together in a small bowl and pour in on top of the chicken mixture

Allow to simmer on low for 5-6 minutes

Remove the rice from the heat and drain

Serve topped with spring onion and a side of lettuce cups for that added Asian feel – NOM!!!!

Thanks for reading,

Michelle x

So I had some of my pizza base mix left over from last night and I was trying to think how I could use it tonight to make something a little different. So quick brain storm and I had it- Tacos!!

What you need:

Handful of cooked Chicken pieces approx. 150g (frozen)

1/4 cup diced onion

1/4 cup chopped peppers

1/2 tin of chopped tomatoes

1/2 cup red kidney beans

1/2 pouch of 2 minute Basmati Rice

3 tbsp. Franks Hot Sauce

4/5 Jalepenos

1 cup Green Beans

Remainder of the Ground Almond and Egg Mix (1/4 cup and 1 egg)

What to do:

Place the pan on a low heat- if you’re using oil choose coconut or real butter in small quantities

Throw the chicken, peppers and onions onto the pan at a medium heat, until browned

When almost cooked add the tomatoes and the kidney beans

While the mixture is simmering on the pan, take your microwaveable rice pouch and place in the oven for 2 minutes

When the rice is cooked, add one half of the pouch to the pan with the chicken mixture and mix together

In a separate pan, place on the hob on a low heat and pour in the ground almond mixture

Fry until browned underneath and flip to do the other side

In a smaller pot, boil your greens on a medium heat until cooked to your liking. I like mine with a bite 😀

When the ‘taco’ is done, place on your plate and spoon the chicken and rice mixture into it.

Served with greens topped with jalepenos – delicious 🙂

Thanks for reading,

Michelle x