BREAKFAST: Total Carbs = 0.0g
Now in my defence I had to get out of the house for a doctors appointment straight after dropping small person off at school …so I came back in the end at about 11am and had brunch. The best thing was mu Spirooli has arrived so I can make vegetable pasta ….that means when everyone else is tucking into spag bol I won’t feel left out YAY!!!
LUNCH:Total Carbs = 6.47g
Zucchini and Carrot spaghetti (well I had to try it out didn’t I!) mixed with a little bacon and just sauted quickly.
DINNER: Total Carbs = 9g
Meatballs with tinned tomato(100g = 3g), onion (about 20g = 4.3g I didn’t know onions had so many carbs!!!), zucchini pasta
TOTAL CARBS FOR THE DAY = 15.47g
Another learning opportunity…I didn’t know onions had so many carbs so I’ll use leeks instead. At the moment they are cheap here and I think they are just as tasty.
I’ve managed to drink plenty this last few days. I still won’t say I like it much but it’s a definite necessary evil so I am going to keep trying.
Serves 4 / Prep time: 10 minutes / Cooking time: 45-50 minutes
By my calculations on a Red day or, if you took 113g of chicken and used it as a HEB on green day this would be Syn free.
1 large brown onion, finely sliced
2 baby fennel, finely sliced
56g g green olives, pitted (3)
1 cinnamon stick
1 tablespoon preserved lemon, skin only
250 ml chicken stock (if you use a stock cube 1 syn)
1 teaspoon coriander, ground
2 teaspoons cumin, ground
1 teaspoon cinnamon, ground
½ teaspoon paprika
½ teaspoon turmeric
2 teaspoons olive oil (4)
452g Skinless chicken thighs trimmed of fat
Preheat the oven to 180°C.
Scatter the onion, fennel, olives, cinnamon stick and preserved lemon in a roasting pan or in a large ovenproof baking dish and pour over the stock.
Mix the spices and oil together and rub into the chicken. Place the chicken in the baking dish, season well with cracked pepper, and roast in the oven for 25-30 minutes, then increase the temperature to 200°C and cook for a further 15-20 minutes or until the chicken is golden and cooked through.
- For a spicier rub, add ½ teaspoon of chilli flakes and ½ teaspoon of chilli powder.
- Mix it up with veggies…I love courgette (Zucchini), Aubergine (Eggplant), Yams are great because they give you some crunch….anything you like really.
I really like Jamie Oliver as a cook so when I can I make recipes created by him….on Slimming World they need a bit of adapting but I reckon they still taste great…..and it is all about taste….I cannot go through life eating bland and boring food…actually it’s not just a case of I cannot …I will not!
I have used the bacon to allow for 1x HEB so I can eat the whole lot in one day if I want to )on a green day) and it stays syn free……of course if you wanted to add a bit more bacon that would be fine because then you can either count it as another HE or syn it. I add other beans to it too….pinto beans etc …all bulk out the soup.
85g Lean bacon (all fat removed), chopped – optional leave it out and it’s completely syn free on a green day but not on a red day because of the beans and lentils.
2 red onions, peeled and chopped
2 carrots, scrubbed and chopped
3 sticks celery, trimmed and chopped
2 cloves garlic, peeled and sliced
a few sprigs fresh flat-leaf parsley, chopped
½ teaspoon dried thyme
½ dried chilli, crumbled
200 g dried lentils, a mixture of green and red
1 organic vegetable stock cube, optional
410 g tinned cannellini beans, drained
Place a large saucepan (with a lid) on a medium heat. Add a lug of olive oil and the bacon. Fry slowly until the bacon has started to release all its tasty fat and goes crispy, then add the dried thyme, dried chilli, onion, carrot, celery and garlic.
Cook gently with the lid on for about 15 minutes, until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock. Bring to the boil and simmer until the lentils are soft. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper.
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