Tag Archives: vegan

Chicken Provençal and Zucchini pancakes

Chicken Provencale. So tasty I ate most of it before I took the picture...

OK, 2 recipes for you. One quick and easy, the other… not so much. So, my new stickk.com resolution only allows me to eat out twice a week. Meaning quick and easy dinners are necessary for when I get back from the gym and 7.45 and still have to take Walter for a pee. Thus, I developed:

Chicken Provençal

Ingredients (serves 2):

2 chicken breasts
1 small chopped onion
1 can canellini beans
1 red pepper
1 green pepper
2 sticks celery
1 can chopped tomatoes
handful torn basil
2 chopped garlic cloves
pinch of savory

Literally just throw it all in the slow cooker and put it on low for 7 hours. Go to work, workout, and come home to the most amazing smell 🙂 This is also great for Meatless Monday without the chicken – very filling.

The next one is not such a quick and easy ‘throw together’

Veggie pancakes

Ingredients

Basic pancake mix:
2 large eggs
1/3 cup low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Veggies; I used:
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
Zest of 1 lemon

oil for frying

Put all the basic pancake mix ingredients in a bowl beat with an electric whisk. Stir in the veggies. Heat the oil in a pan. Fry like small pancakes over a medium heat, flipping 1/2 way through. Serve as a side:

Wes' with his steak; I had mine with salmon as I am trying to cut down on red meat.

Not amazing, but a different way to get your veggies in. Tastes great with sour cream / Greek yoghurt on the side, and kept well in the fridge making a tasty snack.

Thank you to Whole Foods for the recipe

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Meatless Monday

OK, so the Master Cleanse was an utter disaster (although it did lead to my buddy emailing me asking how my colon was). Predictable, some people might say. But, none the less, I went into it with good intentions. To

(1) Clean out my body

(2) Precipitate a general cleaning up of my diet (less alcohol, more fruit and veg, less red meat,  more variety, less restaurant food as mine is always of the over processed cheaper take out variety and despite my best intentions I plow into the accompanying chips)

and

(3) sort out my general exhaustion and tiredness.

So, to this end, I have developed some new rules, to help me stick to them. I even joined Stickk.com. Stickk a website where you pledge to stick to a goal and every week that you don’t, your money goes to a cause of your choice. You can choose a friend, a charity, or if you really want to motivate yourself an ‘anti-charity’ of your choice; so every week I fail, ManYoo football club gets 10 of my princely dollars (NOT happening). Stickk is awesome – join it and friend me if you like. So, my ‘guidelines are’:

-No more than 2 meals from restaurants / take-outs per week

-No diet coke in the week

And

-2 ‘meatless’ days per week. As I was inspired by this Johns Hopkins health initiative I call it Meatless Monday, even though it doesn’t actually have to be a Monday. So here, is the results of my first ‘meatless Monday’, which was actually a Wednesday. I ate:

Breakfast: scrambled egg white, watermelon and a peach.

Lunch: Ratatouille with chickpeas:

Ratatouille

Ratatouille

Ratatouille Recipe

1 eggplant / aubergine [see how multilingual I have become]

1 winter squash / zucchini / courgette

1 red onion

1 green pepper

2 cans crushed tomato

olive oil

2 large cloves of garlic, finely chopped

fresh rosemary, dried savory & oregano

Method:

Roughly chop all your veg

Lightly saute them in a deep bottomed saucepan with the olive oil and chopped garlic

Add 2 cans of tomatoes, then half fill one of the cans with water and add the water to the pan

Add the herbs

Simmer on a  very low heat for 2 hours.

Done. The great thing is that you can keep the ratatouille for ages, and it is very versatile. I added 1/3 can of chickpeas and that was my lunch.

Snack:

A load of my generous office mate Stella’s cherries and an organic lolly.

Dinner:

Pasta topping

I sauteed some mushrooms and chickpeas in Ragu canned sauce and garlic, and threw it on some spaghetti squash. Dessert: Chobani 0%  and berries. Late night: 2 squares of Escazu chipotle chili & vanilla 74% cocoa chocolate.

Exercise for the day: 1 zumba class, 1 salsa class.

And there it is: the first menu for a meatless Monday 🙂 I was surprised, I wasn’t hungry and felt great.