Vegetable Stirfry: Serves 4 people

1 Punnet Exotic Mushrooms(Shitake, Oyster etc)

½ Punnet of Portabella Mushrooms

1 Onion sliced in rings

½ Red Pepper

½ Yellow Pepper

1 Cup of Frozen Mixed Veg (cooked)

1 Tblsp of Indonesian Sweet Soya Sauce

4 Cloves of Garlic crushed

1 Tablespoon of Extra Virgin Olive Oil

1 Packet of Thaipad Noodles

Handful of Chopped Coriander

Seasoning to taste

In a Wok heat Olive Oil, then stirfry Onions, peppers, then add the mushrooms and cooked mixed veg, lastly add the cooked noodles and Soya Sauce, seasonings and coriander, don’t overcook as the stirfry still needs to have a nice bite to it.

Meatballs:

500grams Extra Lean Beef Mince

Handful of coriander chopped

Salt

Pepper

Garlic & Herb Seasoning

5 Wheatworths lite Biscuits crushed

1 egg

Mix the following ingredients together and roll into meatballs, flatten gently and bake in a preheated oven on 200 degrees for 15-20 minutes until golden brown.

Serve with a Side Salad.

Cooks notes: This is a nice hearty meal which is low in fat and Carbs.  Using Thai/Chinese Noodles makes it LOW Gi as well as using Wheatsworth biscuits instead of bread to combine the Meatballs.

Do not copy, image copyright to Megan H Photography

Anyway thought I would share this recipe with friends and family as a nice healthy treat Unfortunately I do not have a picture as I was in such a hurry I forgot to take one, will see if I can source one on the net, otherwise will have to make it again to take a picture of two…lol

This it what Patrick has to say about it :

This is a rich, gooey, chocolately cake with no hint of the courgettes that lie within and its a firm favourite in my family.  The courgettes provide fibre to help offset the sugar load from the chocolate and, together with the oil, make the cake very moist .

Ingredients:

200 g Cake Flour

1/2 tsp Bicarbonate of Soda

1tsp baking powder (gluten-free in necessary)

1/2 tsp salt

100g xylitol (or soft brown sugar)

2 medium free-range or organic eggs

180ml mild or medium olive oil or canola oil

170g good quality dark chocolate (60-70 %)

225g courgettes

55g walnuts, finely chopped

For the Cream Cheese Frosting

250g low-fat cream cheese

1/2 tsp vanilla extract

1 tbsp xylitol (or castor sugar)

my variation (juice and rind of half orange)

Method:

Preheat the oven to 180 degrees.  Line a 20cm loose bottomed cake tin with baking paper and grease the sides

Sift the flour, bicarb, baking powder and salt into a bowl. Stir in the Xylitol

In a seperate bowl, beat the eggs into the oil

Melt the chocolate over a bain marie or in the microwave.  Meanwhile grate the courgettes

Stir the eggs and oil into the dry ingredients, then mix in the melted chocolate, courgettes and nuts.

Pour the mixture in the prepared cake tin and bake for 20-25 mins our until cake is well risen, firm to the touch and a skewer comes out clean.  Allow to cool on a wire rack before icing.

To make the cream cheese frosting, mix together the cream cheese, vanilla extract and xylitol and juice of orange until smooth then spread on cake.  Store in an airtight container in the fridge.

Cooks notes:

V, Can be made in advance, Suitable for freezing, but dont ice the cake until it has defrosted.

Please try this recipe and do not be put off by the courgettes, its totally delicious if you like dark chocolate, wholesome and will satisfy that sweet tooth and chocolate craving – be blessed Megan

So this marks my first LOW GI recipe for all to enjoy  This meal serves 4 people.  I have bought two books that I will also be sharing recipes out of, one is The New Glucose Revolution Guide to Living Well with PCOS and then Patrick Holford’s book called Food, Glorious Food – delicious LOW GI recipes

So without further ado…lol here it is.  Apologies for not going through the preparation phase as this is quite time consuming but I will include an image of what it looks like, so happy healthy cooking!

Tandoori Chicken:

Ingredients

8 medium sized deboned, skinless Chicken Breasts

1/2 cup of low flat plain yoghurt

1 dessert spoon of Masala for Butter Chicken

1 dessert spoon of Tandoori/Tikka Chicken Spice

1 teaspoon of crushed garlic

Combine all the ingredients to make a marinade for chicken breasts.  Slit the tops of the breasts to open flesh but not all the way through.  Rub the mixture inbetween slits and marinade in refrigerator for 4-6 hours.  When ready bake in oven on 200 degrees for 20-25 minutes.  Do not add any oil to the pan when cooking.

Asian Inspired Basmati Rice:

Ingredients:

1 cup of raw Basmati rice

4 Spring Onions

1 medium sized green chilli

2 teaspoons of crushed garlic

2 handfuls of Coriander

Rind of 1 lemon

Juice of half fresh lemon

1 spoon of Ina Paarman Potato Spice (strange I know but delicious on rice…lol)

1 Tblspoon of Olive Oil

Cook rice in Salted water for 15-20 minutes until soft and fluffy. In a Wok heat Olive Oil then gently fry garlic, spring onions, chilli, lemon rind, spice and coriander, do not burn, once nicely translucent add the juice of half lemon and then mix rice through, combine till rice has been coated in all the flavourings.

Serve with steamed Gemsquash and baby peas, or vegetables of your choice and side salad.

WET INGREDIENTS

2 Cups Sugar

5 eggs

1 cup Sunflower Oil or Canola Oil

1tsp Vanilla Essence

1 cup of lukewarm water

(In a mixing bowl or Food Processor mix ingredients together for 10 minutes except the cup of lukewarm water.)

DRY INGREDIENTS

2 Cups Cake Flour

2tblsps of Baking powder

4tblsps of Cocoa

1 pinch of salt

(Sieve all these ingredients together)

METHOD

Add the wet ingredients that you mixed together with the processor to dry ingredients.  Once it has reached a thick, yet smooth consistency, add the water.  Mix together thoroughly.  It should now resemble a smooth, runny mixture.

POUR INTO TWO MEDIUM SIZED BAKING TINS.  IT SHOULD BAKE FOR 30 MINS ON 180ºC.  The knife should come out clean when inserted after 30 minutes to test if done.

TOPPING

200g Dairy Milk Chocolate

1 tin of Nestle Desert Cream

1 Flake

Optional – Lots of Speckled eggs, Candied Eggs for Easter Decorations

You can melt your chocolate either in the microwave for +- 2 minutes, or you can put it in an ovenproof bowl and leave it in the oven after your cake comes out.  (The oven must be switched off)

Once Chocolate is melted, add the cream and mix until it is smooth.  You can leave in the fridge until

Cake is cool.  Decorate as desired.  You may also decorate top with a flake after you have put the chocolate topping on or chocolate curls as desired.

May the Lord Bless your cake and all your efforts!!!!

Hope you all had a blessed Easter!

I will leave you with one of my most favourite scriptures :

Let your gentleness be evident to all. The Lord is near. Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. – Phillipians 4:5-7

Ok so here goes:

It starts off with onions, peppers and garlic, fry this off till golden brown and set aside.  Parboil your rice till halfway done and set aside.

Then spice your chicken, prawns, crayfish and just sear very quickly on either side with Peri-peri oil, dont cook till done.

Now layer your dish with rice, onion mixture then chicken, seafood and tinned mussels, repeat this process till all ingredient have been used. 

Cover with foil and seal tightly and steam in the oven for about 45 mins till rice is done on 180 degrees.  Mix through after 30 minutes.  Enjoy with a nice salad.

Now I bring this recipe to you with much delight.  My husband loves chicken, his friends even nicknamed him that because of it…lol.  Whenever I ask him what would he like to eat, his reply is always chicken.  So last Thursday evening he came home with chickens for me to roast, its his absolute favourite so thought would definitely blog it as its so easy peasy and delicious

Step 1 :

Preheat oven to 180 degrees.  In a roasting dish combine chicken, spices, garlic and olive oil, the secret to this recipe is to use your hands (don’t worry I washed my hands ) to massage the chicken so the flavour can get into the bone put some garlic in the cavities as well.

Place in oven breast side up and turn regularly,  the chicken is cooked when juices run clear.  By turning regularly the chicken will have a nice golden and crisp skin and succulent breast.

Enjoy!

Serve with Potato Wedges and your choice of veg, breads etc

Pics of my mom with her ingredients, ready to start

Get ready to cut the onions!

Until they make you shed a tear…lol

In a pot, combine Vinegar, onions, spice, sugar, salt, water and simmer for +- 25-30 minutes until onions are translucent and cooked,  but still a bit crunchy.

Preparing the Fish:

Spice Fish with Masala and Salt then fry till done +- 3 mins on either side.

Once cooked place in a large glass bowl with lid and layer with fish then onion mixture then pour over liquid.  Make sure mixture is still warm when layering over fish.

Cool and refrigerate and enjoy with some delicious Hot Cross Buns for Easter

May you all have a blessed Easter, may we remember the sacrifice Jesus made for us and may our lives draw closer to Him in all things!