There were two highlights of my culinary week, last week. Bringing ‘oooodles of noodles’ back in to my diet and flapjack!
Chicken Stir-fry from Lean in Fifteen, Joe Wicks
I haven’t served noodles in our house for a long time. This is mainly due to having a son with coeliac diseased and not wanting to cross contaminate. But I risked it… and I am glad I did. Welcome back noodles!
This is honestly so tasty and really, really quick to make and worth it!
To serve 2, with my own slight moderations to Joe’s serving for 1:
1 tbsp coconut oil
3 spring onions, finely sliced
3-4cm ginger finely grated
2-3 garlic cloves, crushed
2 chicken breasts, sliced into strips (go for the best quality possible, organic, grass fed etc)
2-3 heads of bok choi (I didn’t have any so used tenderstem broccoli)
3-4 handfuls of spinach
1 tbsp honey
2 tsp rice wine vinegar
1-2 tbsp soy sauce (gluten free)
1 red chilli, finely chopped (Seeds removed if you don’t like the heat)
Noodles for 2 (if dry, cook first according to packets)
- Melt the coconut oil in a wok over a high heat and then add the onions, garlic, ginger and stir fry for 10 seconds.
- Add the chicken strips and stir-fry for 1 -2 minutes.
- Throw in the greens, noodles and a couple of tbsp of water (to create a steam to cook the veggies and separate the noodles).
- Stir-fry for a few minutes until the chicken is cooked (check a large piece by cutting it open to see that there is no pink left).
- Remove the wok from the heat and add soy, honey and vinegar and toss through,
- Serve immediately and sprinkle with the chilli.
Raspberry Granola Bar from @thehealthboost on instagram
In our house this is flapjack… but a brilliant version without the high sugar and trans-fat content. What it does have is sweetness, taste, crunch and is a wonderful balance of good carbs (oats) and essential fatty acids (seeds) to keep you full for longer. It is also school friendly as it contains no nuts so safe for your little ones to take to school in their lunches or for snacks.
My boys helped me make these; they loved bashing the frozen raspberries and nutribulleting the oats.
makes 8-10 squares
125g gluten free oats
50g oat flour (make your own by grinding the oats)
3 tbsp dessiccated coconut
2 tbsp chia seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1/4 tsp baking powder
3 tbsp raw honey
3 tbsp coconut oil
1/2 tsp vanilla extract
100g frozen raspberries, crushed
- Grease and line a baking tray (I used one 28/28 square)
- Mix all the dry ingredients together in a bowl
- Warm & melt the oil and honey together until liquid with the vanilla extract
- Pour the liquid over the dry ingredients and mix until all coated nicely.
- Add the crushed raspberries and mix in totally.
- Press the mixture in to the baking tray.
- Put in an oven at 180 degrees for 10-15 minutes/ top aga oven on the bottom runners for 10 minutes, and then 5 minutes on the rack of the floor of the oven.
- let cool completely before putting in to the fridge for an hour or so and then cut into squares.
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