Still feeling fantastic! I weighed in this morning and discovered a 600g loss. At first I was unimpressed by this, but then Ryan reminded me that it had only been two days and that if I keep losing at that rate it would be 2.1kg by the end of the week. This is a bloody good point. I relaxed.
Last night I whipped up the Portuguese chicken. Uh-may-ZING! I added extra chilli because I like things with a bite! I can see this one being a firm favourite. I recommend it to all, even those not on the Dukan diet.
- 4 skinless chicken breast fillets or 8 skinless chick drumsticks (I used chicken thighs)
- Juice of half a lemon
- Juice of half a lime
- 2 cloves garlic, finely chopped
- 2 teaspoons crushed chillies
- 1teaspoon paprika
- 1 teaspoon oregano
- ¼ cup cider vinegar
- Salt and black pepper
Place the chicken, chillies, garlic, lemon juice, paprika, oregano and vinegar in a bowl and mix together. Season with salt and black pepper. Let the chicken marinade in the fridge over night if possible.
To cook the chicken, they recommend barbecuing, which yes would be amazing in summer – but not so much in winter. Therefore I oven baked mine (at 180*C) for 40-50 minutes to ensure they were cooked all the way through.
Once cooked, squeeze the juice of half a lime and sprinkle the finely chopped parsley over the chicken and serve.
Tip: This dish goes well with plain yoghurt.
Tonight I’m cooking steak. Because, my God, I’ve eaten a lot of chicken the last couple of days.
It’s day two of the Attack Phase and I feel fantastic. Although, I’m already getting a little sick of cream cheese. Ick. It’s just so bloody versatile! This morning’s breakfast of oat bran pancakes + smoked salmon + cream cheese + a light sprinkle of dill was heavenly, with a long black of course. Thank God you’re allowed coffee.
Last night when I got home I tried out the Oat bran cookie recipe.
But yeah, ugh. I was expecting CRUNCH. No such luck. They were like sweet, eggy, vanilla ickyness. I even added cinnamon – it didn’t help. I was all excited for a sweet “treat” with my cup of tea, but no. The only way to make them crunchy is to add more oat bran, but then you need to be careful not to go over your daily limit. So in conclusion I wouldn’t bother. Instead stick to a pot of fat free vanilla yoghurt, much more satisfying!
Last night’s chicken breast stuffed with cream cheese (it’s everywhere!), basil and garlic and then wrapped in bacon (rind and fat removed because you’re technically not allowed bacon) was a total success. Although mum is convinced I’m going to die of a heart attack. She’s a baby of the 50s and believes in “all things in moderation”. While I totally agree with her, I’m trying to lose weight, moderation can kick in when I’m maintaining my weight.
Tonight I’m going to try this Portuguese chicken recipe as I’m in the mood for something with a kick of flavour. Although I will be baking it in the oven, it’s really not barbecue weather.
I can see how this diet works. I am craving vegetables. Forget chocolate, forget creamy mashed potatoes. Right now what I want is a huge bowl of steamed broccoli with a large rocket salad on the side. Bring on Friday!!!
Today is day one of the Dukan diet so far so good! I can see that this diet is all about preparation and planning, which my lovely friend, Tara stated “means we’re thinking about what we shove in our mouths!”. So true.
So in preparation I whipped up batch of these babies:
They all call them chicken muffins, but there’s no fooling me! There’s no bloody flour (the point of Dukan)! So I’m re-naming them quiches, because that in fact is what they are.
- Pinch of baking powder
- 1 Chicken breast
- 1 teaspoon cornflour
- 2 Eggs
- Herbs according to taste – I used sage and thyme
- 2 tablespoons oat bran
- 2 tablespoons wheat bran
- 250ml Yoghurt
- Pre-heat the oven to 180C
- Cut the meat into very small pieces
- Mix all the other ingredients together
- Add the meat and mix some more
- Put the mixture into muffin (or other) molds
- Bake for 45-50 minutes. Check every now and then until the edges start browning
So easy, and I can confirm they are scrummy!
I always gain a couple of kilos at Christmas time. It’s inevitable and I’m over trying to stop it from happening. Christmas goodies are just way too good to pass up. My friend Eileen and I enjoyed a baking frenzy day yesterday. It started with a batch of banana muffins I whipped up before she arrived, not Christmasy – I just couldn’t bear to throw the browned bananas out.
Once she arrived, and after a mocha + muffin hit, we were into it. First up; pear, ginger and lemon Christmas mince pies. Because quite frankly, raisins RUIN fruit mince pies.
Pictures under the cut.
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quiche never looks pretty, but I love how it looks rustic.
Last night I was invited to a “bring a plate” dinner, which in New Zealand culture means you take a plate of food to share, not just a plate (many a foreigner has been caught out by this one), at a house of gay men.
To begin with I was feeling rather uncreative and was thinking either a homemade pizza or completely cheating and buying a cheesecake on the way. However after thinking of the quiche idea my creativeness started to spark. I began with a cheese and bacon quiche – yes fairly basic; and ended up with a ricotta, bacon and lavender quiche. Let me tell you it is delicious. I have to admit I am quite proud and it went down a treat with the boys!
Hopefully this quick starts me into my Jamie O blog, I know I promised big things there, it’s slowly coming to me.
Please note this is a recipe I made up, so if it doesn’t work perfectly for you I can’t explain why. It just worked for me!
Recipe under the cut.
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